📝 About This Recipe
Say goodbye to fragile lettuce wraps and hello to these pliable, buttery, and incredibly satisfying keto tortillas. Crafted with a blend of superfine almond flour and fresh eggs, these tortillas offer a neutral, toasted flavor that perfectly mimics traditional flour wraps without the carb load. They are engineered to be 'bendy'—meaning you can stuff them to the brim with your favorite fillings without worrying about them snapping mid-bite.
🥗 Ingredients
Dry Base
- 1 1/2 cups Superfine Blanched Almond Flour (sifted for a smoother texture)
- 2 tablespoons Coconut Flour (helps with moisture absorption)
- 1 teaspoon Xanthan Gum (essential for elasticity and 'bend')
- 1/2 teaspoon Baking Powder (adds a slight puff and lightness)
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Garlic Powder (optional, for a savory boost)
Wet Bindings
- 1 piece Large Eggs (at room temperature)
- 1-2 teaspoons Warm Water (only if dough feels too dry)
- 1 tablespoon Avocado Oil (for the dough, plus extra for the pan)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted almond flour, coconut flour, xanthan gum, baking powder, sea salt, and garlic powder until no lumps remain.
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2
Create a well in the center of the dry ingredients and add the room-temperature egg and one tablespoon of avocado oil.
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3
Using a sturdy spatula or a food processor, blend the ingredients until a sticky dough begins to form. If using a processor, pulse until the dough gathers into a single ball.
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4
Turn the dough out onto a piece of parchment paper. Knead it by hand for 1-2 minutes; the xanthan gum needs this friction to activate the 'stretch' in the dough.
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5
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 10 minutes. This allows the coconut flour to fully hydrate.
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6
Divide the rested dough into 8 equal-sized balls, roughly the size of a golf ball.
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7
Place one dough ball between two large sheets of parchment paper. Using a rolling pin, roll it out into a very thin circle, about 6-7 inches in diameter.
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8
For perfectly round tortillas, use a pot lid or a large bowl as a stencil and cut around the edges with a knife.
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9
Preheat a non-stick skillet or cast-iron griddle over medium heat. Lightly brush the surface with a tiny amount of avocado oil.
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10
Carefully peel the top layer of parchment off, then flip the tortilla onto your hand to remove the bottom layer. Gently lay it into the hot skillet.
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11
Cook for 45-60 seconds on the first side. You should see small bubbles forming and light golden brown spots appearing on the underside.
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12
Flip the tortilla and cook for an additional 30 seconds. Do not overcook, or they will become crisp and lose their flexibility.
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13
Immediately transfer the cooked tortilla to a plate and cover with a clean kitchen towel to steam. This 'steaming' step is the secret to maximum pliability.
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14
Repeat the process with the remaining dough balls, stacking the tortillas on top of each other under the towel.
💡 Chef's Tips
Always use 'superfine' almond flour; coarse almond meal will result in a grainy, brittle tortilla. Don't skip the xanthan gum, as it provides the structural integrity that gluten usually offers. If the dough is too sticky to handle, lightly oil your hands with avocado oil rather than adding more flour. Keep the cooked tortillas covered with a towel until the very moment of serving to keep them soft. These freeze beautifully—simply place a piece of parchment between each tortilla and store in a zip-top bag for up to 3 months.
🍽️ Serving Suggestions
Fill with slow-cooked carnitas, fresh cilantro, and a squeeze of lime for a classic street taco feel. Use as a base for keto-friendly breakfast burritos with scrambled eggs, chorizo, and avocado. Slice into triangles and air-fry for 3-5 minutes to create crunchy keto tortilla chips. Pair with a refreshing sugar-free hibiscus iced tea or a spicy mezcal cocktail. Serve alongside a bowl of creamy keto chili for dipping.