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Low Carb Almond Flour Tortillas Recipe
Prep Time
15 minutes
Total Time
20 minutes
Yield
4
servings
Ingredients
- ½ cup blanched almond flour
- 2½ tablespoon ground psyllium husk powder (or whole)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons egg whites
- ¼ cup boiling water
- 2 tablespoons avocado oil (for frying)
Nutrition Info Per Serving
Serving Size
1 tortilla
Carbohydrates
5
g
Protein
4.5
g
Fat
14.5
g
Calories
170
Almond Flour Tortillas offer a low-carb alternative that fits seamlessly into your weeknight dinner or meal prep plans. Made with simple ingredients like blanched almond flour and ground psyllium husk, these tortillas contain just 5 grams of carbs per serving. You can easily whip up a batch in about 20 minutes, making them a great option for a quick lunch or alongside your favorite keto-friendly dishes. Enjoy them fresh or store them for later use as a versatile low-carb side.
Instructions
- Add dry ingredients - almond flour, psyllium husk, baking powder, and salt - in a medium bowl and mix until combined. Then, add in egg whites and mix well.
- Pour the boiling water into the mix a little at a time, and stir it with a silicone spatula to form a dough ball. The psyllium husk will absorb the water as you mix it; if the dough seems a little too watery, you can add a little more psyllium husk (start with ½ -1 tsp) and mix it in. Allow the dough to sit for about 5 minutes.
- dividee the dough into 4 equal sections, and roll each section into a ball.
- Place one ball on a sheet of parchment paper, and then place another sheet of parchment paper on top of the dough ball. Using a heavy skillet or pan, press down firmly to flatten the dough into a thin, round tortilla (about 6 inches). You could also use a rolling pin. They should be fairly thin, as they will thicken up a bit when they are cooked. Repeat this step for the remaining dough balls.
- Heat 1 Tbsp of oil in a skillet over medium heat. Then, add one tortilla at a time to the skillet, allowing it to cook for about 20-40 seconds or until it turns a light golden brown, and then flip. Cook for another 20-40 seconds, and then transfer to a plate and allow it to cool. Repeat this step for remaining tortillas. Note: you may need to add a little more oil to the pan between each tortilla to help them fry evenly (up to 2 Tbsp total when all are done cooking).
- Enjoy the tortillas fresh, or store in an airtight container in the fridge for 3-4 days.
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