What are some of the best low carb almond flour tortillas? Remember those days when you could just grab a regular tortilla for tacos, quesadillas or even just eat it for breakfast? Yeah, well, those days are *back* (sort of!). What are the best guilt-free snacks ever? I know that “healthy tortillas” sounds like an oxymoron, but trust me on this one. These are not your average cardboard-tasting low-carb tortillas. Think of them as the lighter, more flavorful cousin of a classic flour tortilla. They’re surprisingly pliable and they actually taste good! I tested so many recipes before getting this one just right, so you don’t have to. Is this a good way to cut carbs without sacrificing flavor? Is tacos a lifesaver?
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What are low carb almond flour tortillas?
What are some of the best low-carb almond flour tortillas? Are almond tortillas a grain-free alternative to traditional wheat tortilla? Is flour the primary ingredient? Think of them as the perfect vessel for all your favorite fillings without the carb overload. They’re made with almond flour, a binder like psyllium husk (trust me, you won’t be disappointed) and saffron. ), and some seasonings to give them a little extra oomph. What is a blank canvas for culinary creativity? They are soft and pliable like the real deal. What are some of the best breakfast burritos you’ve ever had? How can I eat without carbs?
Why you’ll love this recipe?
Oh, where do I even begin? Let me count the ways you’re going to fall head-over-heels for these **Low-Carb Almond Flour Tortillas**:
• Flavor:Okay, so almond flour has this subtly nutty flavor that’s just *amazing*. It adds a depth you don’t get with regular tortillas, especially with the seasonings we’re adding.Simplicity:I’m not kidding when I say this is easy. Whisk, mix, cook, and you’re done! I’ve made these on busy weeknights when I barely had time to breathe. And that speaks volumes.Cost-You probably already have most of the ingredients in your pantry, especially if you’re already cooking. What is the best way to bake with almond flour? If not, they are easy to source. •Versatility: Oh, the possibilities! Tacos, quesadillas, wraps, breakfast burritos… you name it! My kids even use them as a base for mini pizzas sometimes!
If you’re a fan of my Coconut Flour Pancakes, you’ll love the similar simplicity and healthy swap in this recipe. But what I love most about these tortillas is that they allow me to enjoy my favorite meals without the carb guilt. I used to avoid tacos altogether, but now they’re a regular on the menu thanks to these little guys! I always make a double batch because my family eats them so fast, and that’s saying something.
How do I make low carb almond flour tortillas?
Quick Overview
What is the best way to make low carb almond flour tortillas? You’ll simply whisk together the dry ingredients, then mix in the wet ingredients to form a dough. Divide the dough into portions, roll them out thinly, and cook them in a dry skillet until they’re golden brown. Is golden brown and pliable? What is the best part? No fancy equipment or complicated techniques required! I’ve made these so many times that I can practically do it in my sleep. The trick is in rolling – you want them nice and thin for that perfect tortilla texture.
Ingredients
For the main Tortilla: P
• 1 12 cups almond flour: Make sure you are using finely ground almond for the best texture. I prefer blanched almond flour. If you’re not sure, Bob’s Red Mill is always a reliable choice. • 2 tablespoons psyllium husk powder: What is the key for binding the tortillas and giving them that pliable texture? Don’t skip it! What are the best health food brands to buy? How does almond flour taste? • 12 teaspoon garlic powder: Adds a subtle savory note that complements the fillings. • 1 cup warm water: The water helps to hydrate the psyllium husk and create a smooth dough. • 2 tablespoons olive oil: make sure it’s warm, not hot. Adds moisture and helps to create a tender tortilla. Can you use coconut oil or avocado oil?
What are the steps of
Step 1: Preheat & Prep Pan
How do you get a skillet ready? How do you heat a non-stick skillet over medium heat? If your tortilla is very hot, you want it to cook evenly, but not so hot that it burns. I usually let it preheat for about 5 minutes while I prepare dough.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the almond flour, psyllium husk powder, salt, and garlic powder. Set aside. All the ingredients are evenly distributed, which is crucial for the texture of the food. I always give it a good whisk for at least 30 seconds to make sure there are no lumps.
Step 3: Mix Wet Ingredients
Add the warm water and olive oil to the dry ingredients. Start mixing with a spoon or spatula until dough begins to form. Is it sticky at first? Where does the psyllium husk start to work its magic?
Step 4: Combine
Use your hands to form a ball of dough. Is it pliable or sticky? If it’s too sticky, add a little more almond flour, 1 teaspoon at .25. If it’s too dry, add a little more water, 1 teaspoon at .50. I usually knead it for a minute or two until it comes together nicely. Then, let the dough rest for about 5 minutes to allow the psyllium husk to fully absorb the water. This is important for the texture of tortillas.
Step 5: Divide
Divide dough into 6 equal portions. Roll each portion into a ball. On a lightly floured surface (I use almond flour), roll out each ball into the circle, about 6-8 inches long. In inches in diameter. The thinner, the better! This is where you get that authentic tortilla texture. If the dough is sticking, use more almond flour to prevent sticking. If you want to make a dough, place it between two sheets of parchment paper and roll it out.
Step 6: Cook
Carefully place the rolled-out tortilla into the hot skillet. Cook for about 1-2 minutes per side, or until golden brown spots appear. Don’t overcrowd the skillet. I usually cook one at a time to ensure they cook evenly. Keep an eye on them because they can burn quickly. I like to use a spatula to gently press down on the tortilla while it’s cooking to ensure even cooking.
Step 7: Serve
Remove the cooked tortilla from the skillet and place it on a plate. Cover with a clean kitchen towel to keep them warm and pliable. Repeat with the remaining dough. Serve immediately with your favorite fillings and enjoy! I love to serve them with grilled chicken, fajita veggies, and all the fixings!
What should I serve it with?
Why are low carb almond flour tortillas so versatile? I love them so much. What are some of my favorite ways to serve them?For Tacos:Is it safe to fill a taco shell with ground beef, shredded chicken, carnitas, or any combination of both? Even vegetarian options like black beans or roasted vegetables.For QuesadWhat cheese would you like to serve with these tortillas? Add shredded chicken or veggies for a complete meal.For Wraps:Use them as a wrap for salads, deli meats or even if they are sandwiched with peanut butter and jelly. What do you think of the kids?What are the best breakfast burriWhat are some good ways to start the day with scrambled eggs, sausage, cheese, and salsa? My family loves when I make a big taco bar with all the fixings, and these tortillas are always the best. What is the star of the show? I’ve even used them as a base for mini pizzas, which is fun and easy way to get the kids involved. In the kitchen. What are some healthier alternatives to flour tortillas?
How do I make low carb almond flour tortillas?
After making these **Low-Carb Almond Flour Tortillas** countless times, I’ve picked up a few more. What are some tricks along the way?Almond Flour:Make sure to use finely ground almond flour for the best texture. If you use coarse almond flour, you will get gritty tortillas.Psyllium Husk PowderDon’t skip this ingredient! It’s crucial for binding the tortillas and giving them that pliable texture. If you don’t have psyllium husk powder, you can try using ground flaxseed meal, but the texture is different. Is it true that the world won’t be the same?Rolling:How do you roll tortillas thin? If the dough is sticking, use more almond flour to prevent sticking. If you have two sheets of parchment paper, place the dough between them and roll it out.Cooking:Cook tortillas in a dry skillet over medium heat. Don’t overcook the skillet. I usually cook one at a time to ensure they cook evenly. Keep an eye on them because they can burn quickly.Storing:Can you store tortillas in an airtight container in the refrigerator for up to 3 days? Reheat them in a dry skillet or microwave before serving. I’ve also experimented with adding different seasonings to the dough, like cumin, or chili powder. Is there any sweetener in a tortilla? Feel free to experiment with your favorite flavors! I tested different amounts of water, and this amount always brings the tortillas together. I always make sure to use warm water for the psyllium husk to work, or else they crumble.
What are some Storing and Reheating Tips?
What is the best way to store almond flour tortillas? What do I recommend:Room Temperature:If you’re planning on using them within a few hours, you can store them at room temperature in an airtight container. Airtight container. Just make sure they’re not exposed to direct sunlight or heat.Refrigerator storage: WhatFor longer storage, keep them in an airtight container in the refrigerator for up to 3 days. I like to stack them with parchment paper in between to prevent them from sticking together.How do I use If you want to store them for longer, you can freeze them for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw them in the refrigerator overnight before reheating.
• Reheating: To reheat, simply warm them in a dry skillet over medium heat for a few seconds per side, or microwave them for a few seconds.
I always find that reheating them in a dry skillet gives them the best texture, but the microwave is a good option if you’re in a hurry. If you freeze them, make sure to thaw them completely before reheating, or they’ll be difficult to work with. I once tried microwaving them from frozen, and they ended up being a soggy mess! Trust me, it’s worth the extra effort to thaw them properly.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to recipe for **Low-Carb Almond Flour Tortillas** that are actually delicious and easy to make. I truly believe this recipe is a game-changer for anyone following a low-carb or gluten-free diet. I’m telling you; if you’re looking for a way to enjoy your favorite tacos, quesadillas, or wraps without the carb guilt, these tortillas are the answer. I have tried different versions of this recipe, and this is the closest one to tasting like a regular flour tortilla! Plus, it is healthy for you!
If you enjoyed this recipe, be sure to check out my other low-carb recipes for more healthy and delicious meal ideas. And if you try these tortillas, please let me know how they turn out in the comments below! I love hearing your feedback and seeing your creations. Happy cooking, everyone!
How to Make 5-Ingredient Low-Carb Almond Flour Tortillas
Ingredients
Main Ingredients
- 2 cups almond flour finely ground
- 0.5 cup coconut flour
- 2 teaspoons xanthan gum
- 0.5 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 2 tablespoons water lukewarm
Instructions
Preparation Steps
- In a large bowl, mix almond flour, coconut flour, xanthan gum, baking powder, and salt.
- Add beaten eggs and lukewarm water to the flour mixture and knead until a dough forms.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Divide the dough into 16 equal parts, roll each into a ball, then flatten into a tortilla shape.
- Preheat a skillet over medium heat and cook each tortilla for 1-2 minutes on each side until lightly browned.
