Keto Tortillas Recipe

Almond flour: A low-carb flour made from ground almonds, providing a nutty flavor and fine texture.

Coconut flour: Made from dried coconut meat, this flour is high in fiber and adds a slight sweetness.

Baking powder: A leavening agent that helps the tortillas rise slightly and become fluffy.

Salt: Enhances the flavor of the tortillas.

Psyllium husk powder: A fiber supplement that acts as a binder, giving the tortillas their pliability.

Warm water: Helps to activate the psyllium husk powder and bring the dough together.

When rolling out the dough, ensure it is evenly distributed between the two sheets of parchment paper. This prevents sticking and makes it easier to achieve a uniform thickness. Additionally, if the dough feels too sticky, lightly dust the parchment paper with a bit of coconut flour to facilitate smoother rolling.

• almond flour - Substitute with sunflower seed flour: Sunflower seed flour is a great nut-free alternative that provides a similar texture and nutritional profile.

• coconut flour - Substitute with flaxseed meal: Flaxseed meal can absorb moisture similarly to coconut flour and adds a slightly nutty flavor.

• baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• psyllium husk powder - Substitute with chia seeds: Ground chia seeds can mimic the binding properties of psyllium husk powder and add extra fiber.

• warm water - Substitute with warm broth: Warm broth can add extra flavor to the tortillas while maintaining the necessary moisture content.

• Allow the keto tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each tortilla to prevent them from sticking together.
• Store the tortillas in an airtight container or a resealable plastic bag.
• Keep the container or bag in the refrigerator for up to one week. This helps maintain their freshness and texture.
• For longer storage, place the tortillas in a single layer on a baking sheet and freeze for about 1-2 hours. This flash-freezing method ensures they don't stick together.
• Once frozen, transfer the tortillas to a resealable freezer bag or airtight container. Label the bag with the date to keep track of their freshness.
• Store the tortillas in the freezer for up to three months. When ready to use, thaw them in the refrigerator overnight or at room temperature for about 30 minutes.
• To reheat, warm the tortillas in a non-stick skillet over medium heat for about 1-2 minutes on each side, or until heated through. You can also microwave them for 10-15 seconds, but be cautious as they can become too soft.

• Microwave: Place the tortillas on a microwave-safe plate and cover them with a damp paper towel. Heat on high for 20-30 seconds until warm and pliable.

• Oven: Preheat your oven to 350°F (175°C). Wrap the tortillas in aluminum foil and place them in the oven for about 10 minutes. This method ensures even heating and keeps them soft.

• Stovetop: Heat a non-stick skillet over medium heat. Place the tortillas in the skillet and warm each side for about 30 seconds to 1 minute. This method can help restore some of the original texture.

• Toaster Oven: Preheat the toaster oven to 350°F (175°C). Wrap the tortillas in aluminum foil and heat for 5-7 minutes. This is a quick and efficient way to reheat without drying them out.

• Steamer: If you have a steamer, place the tortillas in it for about 1-2 minutes. This method keeps them moist and soft, perfect for wrapping around your favorite fillings.

• Mixing bowl: Use this to combine all the dry ingredients and mix them with the warm water to form the dough.

• Measuring cups: Essential for accurately measuring the almond flour, coconut flour, and warm water.

• Measuring spoons: Necessary for measuring the baking powder, salt, and psyllium husk powder.

• Rolling pin: Use this to roll out the dough balls into thin tortillas between parchment paper sheets.

• Parchment paper: Place the dough balls between these sheets to prevent sticking while rolling them out.

• Non-stick skillet: Heat this over medium heat to cook the tortillas until they are golden brown.

• Spatula: Handy for flipping the tortillas in the skillet to ensure even cooking on both sides.

Prepare ingredients in advance: Measure and mix almond flour, coconut flour, baking powder, salt, and psyllium husk powder ahead of time.

Use a food processor: Combine the dry ingredients and warm water in a food processor to quickly form the dough.

Preheat the skillet: Start heating your non-stick skillet while you roll out the tortillas to save time.

Roll multiple tortillas at once: Roll out all the dough balls between parchment paper before cooking.

Cook in batches: Cook multiple tortillas simultaneously if your skillet is large enough.