Description
These Low Carb Tortillas are a perfect gluten-free and keto-friendly alternative to traditional flour tortillas. Made with almond and coconut flour, they offer a soft, pliable texture ideal for wraps and tacos without the carb load. Quick to prepare and cook on the stovetop, these tortillas offer a delicious base for your favorite Mexican-inspired dishes.
Ingredients
Scale
Dough Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/3 cup warm water
- 1 large egg
Instructions
- Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, and salt until well combined to ensure a uniform dough.
- Add wet ingredients and form dough: Add the egg, olive oil, and warm water to the dry mix, stirring until a soft dough forms. This dough should be slightly sticky but manageable.
- Rest dough: Let the dough rest for 5 minutes. This helps the flours absorb moisture and firms up the dough for easier rolling.
- Divide and shape: Divide the dough into 6 equal portions and roll each into a ball to prepare for shaping.
- Roll out tortillas: Place each ball between two sheets of parchment paper and roll out into thin circles about 6 to 7 inches in diameter, ensuring even thickness.
- Cook tortillas: Heat a nonstick skillet over medium heat. Cook each tortilla for 1 to 2 minutes per side until lightly golden and cooked through. Avoid overcooking to maintain softness.
- Keep warm: Stack the cooked tortillas and keep them warm inside a clean towel until ready to serve for better softness and pliability.
Notes
- Avoid overcooking to keep tortillas soft and flexible.
- Adding a pinch of xanthan gum can improve elasticity and texture if desired.
- Store tortillas in the refrigerator for up to 3 days or freeze them to extend shelf life.
