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Keto Tortillas

Low-carb, grain-free and gluten-free keto tortillas are perfect for tacos, wraps and more!
Course Breads
Cuisine Mexican
Keyword Keto Tortillas
Prep Time 10 minutes
Cook Time 2 minutes
Additional Time 10 minutes
Total Time 22 minutes
Servings 4 Servings
Calories 119kcal
Author Elizabeth Briskin

Equipment

  • Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
  • Measuring Cups and Magnetic Measuring Spoons Set
  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • Le Creuset Enameled Cast Signature Iron Handle Skillet, 11-3/4-Inch, Cerise
  • DI ORO Seamless Series 4-Piece Silicone Spatula Set - 600°F Heat-Resistant Pro-Grade Rubber Spatulas - Spoonula, Large Spatula, Small/Mini Spatula, and Jar Spatula - Kitchen Utensil Set (Red)

Ingredients

  • ½ cup almond flour blanched or plain
  • 2 tablespoons coconut flour
  • 1 teaspoon psyllium husk powder
  • 1 teaspoon xanthan gum
  • 1 small egg
  • 1 tablespoon water
  • Salt to taste

Instructions

  • In a bowl, combine the almond flour, coconut flour, psyllium husk powder, xanthan gum, and a pinch of salt.
  • Add the egg and water. Stir with a spatula until the dough comes together. 
  • Wrap the dough and chill in a fridge for 10 minutes.
  • Divide the dough into four equal balls. Roll the dough between two pieces of parchment paper. 
  • Cook the tortillas in a dry skillet for 6 seconds. Yes, just six. Flip the tortilla and cook for another 30 seconds. 
  • The key is not to overcook them. If overcooked they will not be pliable and may break. 
  • Serve with Keto Blacked Shrimp.

Notes

  • Xanthan gum in the tortillas can be substituted with guar gum, gelatin, or flax seeds. If using the last two, increase the ingredients by 1 1/2.