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Keto Tortillas (3 Ingredients!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: Elizabeth
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 tortillas
  • Category: Bread, Flatbread
  • Method: Stovetop
  • Cuisine: Keto, Low-Carb
  • Diet: Low Carb, Gluten Free

Description

These Keto Tortillas are a simple, low-carb alternative to traditional tortillas, made with just three main ingredients. Using almond flour, psyllium husks, and olive oil, these tortillas are perfect for keto and low-carb diets. They are soft, pliable, and easy to make in just 15 minutes, perfect for wraps, tacos, or any low-carb meal.


Ingredients

Scale

Dry Ingredients

  • 2 cups almond flour
  • 6 tablespoons psyllium husks (Not psyllium husk powder)
  • 1 teaspoon salt

Wet Ingredients

  • 1 tablespoon olive oil
  • 1 cup warm water (not boiling)


Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine almond flour, psyllium husks, and salt thoroughly to ensure even distribution of dry ingredients.
  2. Add Wet Ingredients: Slowly pour in olive oil and warm water while mixing continuously until the dough is fully combined. Allow the mixture to sit for one minute to let the psyllium husks hydrate and thicken the dough.
  3. Knead the Dough: Gently knead the dough several times until smooth, then form it into a ball. Lightly flour a kitchen surface to prevent sticking and place the dough ball on it.
  4. Shape the Tortillas: Divide the dough into either 4 large or 8 small portions. Take one portion and place parchment paper over it. Using a rolling pin, roll the dough thin and flat. Place a large dinner plate or a small appetizer plate on top and cut around the edges with a knife to form a tortilla shape.
  5. Cook the Tortillas: Heat a non-stick pan over medium heat and lightly grease it. Place one tortilla on the pan and cook for 2-3 minutes until the bottom has some golden spots. Flip and cook for another 2 minutes. Repeat with remaining tortillas until all are cooked.

Notes

  • Use psyllium husks, not psyllium husk powder, to get the correct texture in the dough.
  • Warm water should not be boiling; it helps activate the psyllium husks properly for elasticity.
  • Lightly greasing the pan prevents sticking and helps achieve even cooking.
  • Roll the tortillas thin to ensure pliability and to mimic traditional tortilla texture.