Low Carb Almond Flour Tortillas (Paleo, Gluten Free)


This post and photos may contain Amazon or other affiliate links. As an Amazon Associate, I earn income on qualifying purchases. If you buy something through any link, I can receive a small commission at no additional cost to you. All opinions are mine.

These beautiful keto tortillas are perfectly flexible to use as a wrap for fajitas, burritos or tacos! They taste amazing and will satisfy your bread craving!

Traditional tortillas are made with refined white flour or corn and are high in carbohydrates. Making a low-carb keto tortilla at home isn’t as difficult as you might think and it’s more satisfying and enjoyable to know that it’s not full of processed carbs that turn into sugar in your. body.

These keto almond flour tortillas are easy to make, delicious to eat, and only require a few simple ingredients. This recipe makes 6 keto tortillas and each serving contains only 2 net carbs! You can also make them nut-free by replacing the almond flour with sunflower seed flour. Use them for your favorite taco or burrito or even turn them into keto tortilla chips!

Almond flour has had a bad reputation lately in the keto space. Some say that because it’s high in omega-6s, eating all of your keto almond flour pastries can lead to an imbalance in the omega-3 to 6 ratios, which can lead to inflammation.

But who eats baked goods all day anyway? Even though it’s keto, I don’t eat almonds, almond butter, or almond flour on a daily basis, do I? My approach to eating a keto diet is to use whole, real foods in their natural state, think about single ingredient foods like avocados, grass-fed beef, broccoli, eggs, etc.

My food doesn’t consist of daily doses of almond flour, so for me almond flour is still a great low-carb keto flour. If you have a nut allergy, you should be able to swap almond flour for sunflower seed flour in the same amount, although I haven’t tested this.

Psyllium husk powder is one of the best alternatives to gluten in keto-friendly baking recipes. It helps retain moisture in baked goods and helps reduce keto breads from being too crumbly and falling apart.

Use psyllium husk powder on the entire husk as it makes the tortillas lighter. If you only have whole psyllium husks, simply mix in a blender to make a powder and store the rest in an airtight container.

It is also high in fiber and is often used in products like Metamucil to help keep you regular. I do not recommend leaving the psyllium husk outside of this recipe.

Xanthan gum is a common food additive that helps thicken and stabilize foods, especially gluten-free baked goods. It provides that texture that gluten would have provided. It’s soluble fiber that your body doesn’t break down and can’t digest, so it doesn’t provide calories or carbohydrates. Some people don’t like to use it because it is a sugar typically derived from corn. If you are not a fan of xanthan gum, glucomannan is the next best choice.

Glucomannan is a natural, water-soluble dietary fiber made from the root of the konjac plant. It can be found in powder form, but can also be found in capsule form. Due to its ability to absorb liquids, it is an impressive thickener and emulsifier. If you’ve never heard of it before, maybe you’ve tried shiritaki noodles before? It is the main ingredient in these noodles and it is very low in carbohydrates and calories. Either will work well in this recipe.

In law all dry ingredients in a mixing bowl and stir to combine. Add in the egg, egg white and water and mix well.

In law in the refrigerator to rest for 15 minutes. Cooling and resting allows the psyllium to swell and the dough to be firm enough to roll without being too sticky. You can then shape the dough into a ball with your hands very easily.

Cut in 4 pieces and roll each piece into small balls. Place 1 ball between 2 sheets of parchment paper and flatten with your hands. Then, roller thinly using a rolling pin about the thickness of a coin. Remove the top sheet of parchment paper.

Take a pan lid with a diameter of about 6 inches (or 15 cm). Place the lid on the rolled dough and cut around using a sharp knife. Remove edge cuts.

Repeat for the rest of the dough balls, then roll up the cuts to make 2 more tortillas for a total of 6.

Heat a little coconut oil or olive oil in a skillet over medium heat. Fry each tortilla for about 45 seconds per side, or until golden brown. Repeat for all remaining tortillas.

They are best if stored in the refrigerator. You can wrap them between pieces of baking paper and in an airtight container in the refrigerator for up to 3-4 days. You can also keep them in the freezer for up to 2 months.

I would use myInstant Pot Chicken Taco Meat for these keto tortillas. Also, my Chipotle Barbacoa would be awesome! My pan-fried chicken fajitas would be another great option!

Low Carb Almond Flour Tortillas

The ultimate tortilla for your favorite tacos. These Keto Low Carb Almond Flour Tortillas are made with an almond base and are soft enough to use as a wrap, for tacos or burritos. The small size makes them easy to cut and flip.

They will satisfy your bread cravings without all the carbs.

Instructions

  1. Place the dry ingredients in a mixing bowl and stir to combine.

  2. Add the eggs and water and mix well. Place in the refrigerator to rest for 15 minutes then shape a ball with your hands.

  3. Cut in 4 and roll into 4 small balls.

  4. Place 1 ball between 2 sheets of baking paper and flatten with your hands. Then roll out thinly using a rolling pin to about the thickness of a coin.

  5. Remove the top sheet of parchment paper.

  6. Take a pan lid with a diameter of approx. 6 inches (or 15 cm). Place the lid on the rolled dough and cut around it using a sharp knife. Remove the cuts from the edges. Repeat for the rest of the dough balls, then roll the cuts again to make 2 more tortillas.

  7. Heat a little coconut oil or olive oil in a pan over medium heat. Fry each tortilla for about 45 seconds per side or until golden brown.

  8. Repeat for all the remaining tortillas.

  9. Storage: 3 to 4 days in an airtight box in the refrigerator or freezer for 2 months.

Recipe Notes

Use psyllium husk powder on the entire husk as it makes the tortillas lighter. If you only have whole psyllium husks, simply mix in a blender to make a powder and store the rest in an airtight container.

Place the dough in the refrigerator to cool it. Cooling and resting allows the psyllium to swell and the dough to be firm enough to roll without being too sticky.

Net carbs 2g

Nutritional intake

Low Carb Almond Flour Tortillas

Quantity per serving (1 tortilla)

Calories 151
Calories from Fat 108

% Daily Value *

Large 12g18%

Saturated fat 3g19%

Trans fat 1g

Polyunsaturated fats 1g

Monounsaturated fat 1g

Cholesterol 31mgten%

Sodium 157mg7%

Potassium 54mg2%

Carbohydrates 7g2%

Fiber 5g21%

Sugar 1g1%

Protein 6g12%

Vitamin A 45IU1%

Calcium 59mg6%

The iron 1mg6%

* Percent Daily Values ​​are based on a 2000 calorie diet.

Blessings, Brenda





Source link