These keto almond flour tortillas are made with just a few ingredients and are flexible enough to use as wraps, enchiladas, tacos and quesadillas. Low carb, gluten free and paleo too!
Easy grain free tortillas are made with almond flour, oat fiber, egg and xanthan gum. This is a simple recipe that is quick to make too.
Making your own homemade almond flour tortillas is a great option if you can't find store bought. You know exactly what ingredients they are made out of too!
Is Oat Fiber Keto?
When you see the wording oat fiber, it can be misleading as it is not oats but has zero carbs. Oat fiber is made from the husks of oatmeal that are removed when making oatmeal. It's pure insoluble fiber and if you are having any "bathroom" issues on keto, oat fiber is your friend!
Oat fiber has a mild oat flavour and is great to use in almond flour recipes. The texture is very similar to white wheat flour. We like to replace half the almond flour in a recipe with oat fiber to lower the carbs and up the fiber content.
How many net carbs in almond flour tortillas
There are just 2g net carbs in these homemade almond flour tortillas. As well as being low in carbs they are high in fiber too thanks to the oat fiber. This recipe makes 6 thin tortillas.
How to make almond flour tortillas
Unlike my popular coconut flour flatbread and many bread recipes on this blog, we have not used psyllium husk powder but tried xanthan gum for the binder. We were pleasantly surprised in the results as the breads were flexible.
Once you have made the dough, let it sit for 10 minutes for the xanthan gum to work it's thickening magic. The dough should be rolled out in between 2 sheets of parchment paper as it may be a bit sticky.
To cut the tortillas in a circle shape I use either a small saucepan lid or serving bowl. Try a tortilla press if you have one.
Ingredients in keto tortillas
- Almond flour - Use almond flour, not almond meal for this recipe.
- Oat fiber - Has zero carbs and a great low carb flour to use.
- Xanthan gum - This replaces gluten in giving the bread some flexibility.
- Baking powder - The bread will puff up a bit when cooking because of the baking powder. If they do puff up, they will deflate as they cool.
- Egg - This helps bind the mixture together. We have not tried this with an egg substitute yet.
- Salt - Other flavourings could be added.
- Water - Essential for bringing the dough together.
How to serve almond flour tortillas
These flexible tortillas are great by themselves with a dip but try them in recipes for burritos, enchiladas, quesadillas or even as a quick pizza base. Slather the toppings and cheese on the tortilla and grill for a couple of minutes.
We also use this recipe for our keto tortilla chips.
How to store keto tortillas
We keep ours in a sealed container in the fridge. They will last up to 3 days. Or keep them in a ziplock bage for better use of space in the fridge.
Can you freeze these tortillas
Yes! Once the tortillas have cooled, place parchment paper in between each one and place in a ziplock bag. They will freeze for 3 months.
To reheat, allow them to defrost and warm them in a pan or skillet.
If the dough is too sticky, add more oatmeal fiber until the dough is at a consistency for rolling.
This recipe can be made with just almond flour. We've tried it and it worked out well. I have purposely used oat fiber to reduce the carbs.
More low carb tortilla and wraps recipes
Coconut Flour Psyllium Flatbread
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Almond Flour Tortillas
- ½ cup almond flour
- ½ cup oat fiber
- 1 tablespoon xanthan gum
- ½ teaspoon baking powder
- 1 medium egg
- ½ teaspoon salt
- ¼ cup warm water
- In a medium bowl, mix all the dry ingredients together.
- Beat in the egg and the warm water and mix into a dough.
- Let the dough sit for 10 minutes to firm up.
- Roll the dough in between two layers of parchment paper. Roll it as thin as you can.
- Using a small saucepan lid cut out a circular shape of the dough.
- Repeat until you have used all the mixture and have a pile of tortillas.
- Heat a frying pan on a medium heat and cook for about 2 minutes on each side until slightly golden.
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