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Author:
Tracy Nawara
Keto and gluten-free folks love tortillas just as much as anyone, but dietary restrictions prevent them from being enjoyed. Many times, you will see crisp melted cheese used as tortillas in the keto community. Cheese belongs inside the tortilla, not outside!
To make that statement a reality, make The Best Almond Flour Tortillas when you’re craving tacos or quesadillas. They come together quickly and have a fabulously chewy texture thanks to fine almond flour and xanthan gum. Best of all, no special equipment is required to make these other than items you likely already have in your kitchen.
Almond flour tortilla dough comes together in a snap. All you need is your food processor to mix the dough easily and quickly. Once the dough is mixed, it just needs a slight knead before allowing it to rest. This helps develop the xanthan gum for a perfectly chewy texture.
Baking powder gives a lift to the tortillas while the egg binds them together. Salt is the main flavor component to make these tortillas very flavorful. Lastly, you will need a little bit of plant milk (or water) to ensure this dough is a perfect consistency.
After the tortilla dough has rested, the tortillas are simple to shape. Just divide the dough into balls and flatten between two sheets of parchment paper. Using a rolling pin, roll out the dough to the thickness of a coin. They are seared briefly in a nonstick pan and that’s it! You have healthy, flavorful, keto tortillas.
These keto tortillas are great for so many recipes. You could roll some chicken and cheese into a tortilla cigar shape and bake with enchilada sauce for keto chicken enchiladas. You could also place the rolled tortillas in a hot oven and make crispy flautas. Go the simple route and use these for quesadillas or tacos.
Make this recipe weekly so you always have fresh almond flour tortillas in the house. They are perfect to make a quick lunch or dinner in a snap if you have them ready to go. In less than 25 minutes, you can have homemade keto tortillas for any recipe you like!
Ready your food processor for making the dough. Add all ingredients into the food processor bowl and turn the machine on. Allow it to combine until the dough ball forms. Remove the dough from the machine and wrap it in plastic wrap. Knead the dough into a ball with the plastic wrap covering it, then allow to rest for at least 15 minutes.
Once the dough has rested, cut it into 5 equal-sized balls. If you want to be very precise, you can weigh the dough balls to ensure they are the same size. Roll each dough portion into a ball.
Portion two large pieces of parchment paper. Sandwich each dough ball in between the parchment paper and press to create a disk. Using a rolling pin, roll the dough into a tortilla. The tortilla dough should be about the same thickness as a nickel. It should be 6-inches by 6-inches in length. It’s okay if the edges are jagged, as these are homemade tortillas.
Turn a nonstick skillet to medium-high heat and allow the pan to get very hot. Add one tortilla at a time and cook until the yellowish dough becomes white about 1-2 minutes. Flip and allow the tortilla to cook for only 5 seconds on the other side. After 5 seconds, remove the tortilla from the pan immediately. This will stop the tortilla from overcooking and allow it to be pliable.
Repeat with the rest of the tortillas. Store in an airtight container once completely cooled. Serve as keto quesadillas, tacos, or flautas.
