Soft and foldable almond flour tortillas recipe are not only easy to make, but a gluten-free, low carb, and keto way to enjoy wraps, tacos, and more! Learn how to make almond tortillas with only 4 simple ingredients!
best almond flour tortillas recipe
Almond flour tortillas recipes has officially become my newest obsession when it comes to gluten-free recipes made with almond flour. Their soft, flexible texture makes them ideal for taco shells and wraps, while their great taste makes it hard to believe they are low carb and gluten-free!
Since the the simple ingredients – almond flour, psyllium, baking powder, and eggs – are commonly stocked in my kitchen, I make these weekly to freeze for meal prep, just like almond flour banana muffins.
Fill keto tortillas with sandwich fixings for a low carb lunch or stuff with eggs, cheese, and breakfast meats for a hearty on-the-go gluten-free breakfast. Scroll down for more suggestions on how to use almond tortillas, store, reheat, and many expert tips!
Ingredient Notes
Similar to almond flour pie crust, these low carb tortillas don’t require a lot of speciality ingredients or fancy equipment to make a homemade treat!
- Almond Flour – Generally blanched, fine almond flour, versus almond meal, works better in baking recipes, such as almond flour zucchini bread.
- Psyllium Husk – Key ingredient for making the tortillas soft and flexible. Like in almond flour pizza crust, it helps absorb the liquid so the dough is soft and pliable. While generally it’s used to add fiber to diets, psyllium has many benefits in gluten-free recipes. Be sure to use psyllium husk powder and not whole psyllium husks. I have not tested a substitute, but ground flaxseed may work.
- Baking Powder – For a grain-free or paleo-friendly recipe, you may omit the baking powder, but it does add a little lift and will result in a denser tortilla.
- Eggs – Acts as a binding agent and adds moisture.
how to make almond flour tortillas
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First, prepare the dough by whisking together the almond flour, psyllium, baking powder, and salt in a mixing bowl.
- Make a well in the middle and pour in eggs and warm water. Mix together, in the well, then gradually incorporate with the dry ingredients. Cover and let rest for 10 minutes.
- Pat the dough into a thick disc. Use a sharp knife to divide into 6 equal wedges and shape into smooth equal balls.
Shaping and rolling the dough
- Cover the balls with plastic wrap while rolling each of the almond tortillas.
- Place a ball between pieces of parchment paper. Use a rolling pin to flatten into a 6-inch diameter circle, rotating quarter turns as you roll.
- For perfectly round circles, place a 6-inch lid on top of the parchment and press down. Use the lines to scrape away excess dough. I set aside the excess dough under the plastic wrap and was able to make 2 additional tortillas.
- Take off one sheet of parchment, leaving the rolled tortilla still adhered to one side.
cooking the tortillas
- Heat a non-stick pan or seasoned cast iron skillet over medium heat. If the pan’s surface is truly non-stick, you will not need any oil to grease the surface. Otherwise, drizzle a tiny bit of avocado oil, or any preferred oil, and wipe up excess with a dry paper towel.
- Flip the tortilla onto the hot pan, so the parchment paper is facing up. Gently and slowly peel away the paper all around the edges until it releases.
- If there are any creases, use your finger to smooth the dough. Where creases remain will cause the tortillas to crack while folding or rolling.
- Cook about 30 seconds per side, being careful to not overcook so they stay soft.
- Cool on a wire rack while the other balls are rolled and cooked.
how to store and reheat
Once they are done cooking and completely cooled, stack between pieces of parchment or paper towels. Transfer to an airtight container or ziplock bag.
Place in the fridge up 3-4 days, or in the freezer up to 3 months. When ready to enjoy, briefly microwave those stored in the refrigerator for 10 seconds or rewarm in a dry, hot skillet.
For frozen tortillas, thaw at room temperature or microwave at 50% power for 45-60 seconds.
ways to use this recipe
Similar to corn tortillas, almond flour tortillas recipes are a tasty gluten-free option to enjoy many comfort foods!
- Burritos
- Sandwich wraps
- Quesadillas
- Taco shells
- Chicken or tuna salad
- Fry into tortilla chips
expert tips
- For extra seasoning, add spices such as pinches of garlic powder, paprika, onion powder, or Italian seasoning, depending on how the keto-friendly tortillas will be used.
- Don’t force off the top layer of parchment paper when transferring to the hot skillet. It will gradually release as it cooks.
- If sticking to the paper, use a sharp knife or spatula to loosen the edges from the paper.
- Be sure to press away any creases as it cooks so the almond flour wraps don’t crack as they bend.
- If you prefer to roll out all the dough before cooking, stack between pieces of parchment.
Click here to see the
step-by-step web story instructions for this recipe!
more low carb recipes
- Almond Flour Mug Cake
- Low Carb & Gluten-Free Eggplant Parmesan
- Gluten-Free Baked Chicken
- Mexican Fish
SAVE THIS recipe for almond flour tortillas TO YOUR PINTEREST BOARD!
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Easy Almond Flour Tortillas (Soft & Flexible)
Ingredients
- 1 cup blanched almond flour
- 3 tablespoons psyllium husk powder (what is psyllium husk?)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs
- 3 tablespoons hot water
Instructions
- In a large mixing bowl, stir together the almond flour, psyllium, salt, and baking powder.1 cup blanched almond flour,3 tablespoons psyllium husk powder,½ teaspoon salt,¼ teaspoon baking powder
- Make a well in the middle and pour in eggs and warm water. Mix together, in the well, then gradually incorporate with the dry ingredients. Cover with plastic wrap and let rest for 10 minutes.2 large eggs,3 tablespoons hot water
- Pat the dough into a thick disc. Use a sharp knife to divide into 6 equal wedges and then shape each section into smooth equal balls. Cover with plastic wrap while rolling each ball.
- Place a ball between pieces of parchment paper. Use a rolling pin to flatten into a 6-inch diameter circle, rotating quarter turns as you roll. For perfectly round circles, place a 6-inch lid on top of the parchment and press down. Use the imprinted lines to scrape away excess dough with a knife. I set aside the excess dough under the plastic wrap and was able to make 2 additional tortillas. Alternatively, just roll out and leave natural edges. Take off one sheet of parchment, leaving the rolled tortilla still adhered to one side.
- Heat a non-stick pan over medium heat until hot. If the pan's surface is truly non-stick, you will not need any oil to grease the surface. Otherwise, drizzle a tiny bit of preferred oil and wipe up excess with a dry paper towel.
- Flip the tortilla onto the hot pan, so the parchment paper is facing up. Gently and slowly peel away the paper all around the edges until it releases. If there are any creases, use your finger to smooth the dough. Where creases remain will cause the tortillas to crack while folding or rolling.
- Cook about 30 seconds per side, being careful to not overcook so they stay soft. Cool on a wire rack while the other balls are rolled and cooked.
- Did you make this recipe? Don't forget to click star rating on recipe card and leave a comment below!
Recipe Notes
How to Store and Reheat
After they are completely cooled, stack between pieces of parchment or paper towels. Transfer to an airtight container or ziplock bag. Place in the fridge up 3-4 days, or in the freezer up to 3 months. When ready to enjoy, briefly microwave those stored in the refrigerator for 10 seconds or rewarm in a dry, hot skillet. For frozen tortillas, thaw at room temperature or microwave at 50% power for 45-60 seconds.Expert Tips
- Don’t force off the top layer of parchment paper when transferring to the hot skillet. It will gradually release as it cooks.
- If sticking to the paper, use a sharp knife or spatula to loosen the edges from the paper.
- Be sure to press away any creases as it cooks so the almond flour wraps don’t crack as they bend.
- If you prefer to roll out all the dough before cooking, stack between pieces of parchment.
Nutrition
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