Almond Flour Tortillas
These almond flour tortillas are a gluten free and low carb alternative to traditional corn or wheat tortillas! They have a slightly nutty flavor and a chewy texture. These paleo tortillas are a great option for people who are gluten free, paleo, or keto. They can be used to make a variety of Mexican dishes, such as tacos, burritos, quesadillas, and enchiladas!
Why You’ll Love This Recipe
- These almond flour tortillas are soft and pliable.
- They are quick and easy to make.
- These grain free tortillas have a slightly nutty flavor and a chewy texture.
- They can be used to make a variety of Mexican dishes.
- I love them for tacos, enchiladas, and burritos.
- This recipe takes only 30 minutes from start to finish.
- These homemade tortillas are incredibly soft.
- They are Paleo, grain free, gluten free, dairy free, sugar free, low carb, and Keto.
- Check out these Gluten Free Tortillas for another delicious recipe!
Ingredients & Substitutes
These are the main ingredients and substitutions for almond flour tortillas. Scroll down to the recipe card for the full ingredients list and instructions.
Use finely blanched almond flour. Do not use almond meal. I love Bob’s Red Mill almond flour.
A little coconut flour helps thicken the dough.
A pinch of salt adds flavor.
Olive oil adds moisture. Replace with avocado oil if desired.
Large eggs help bind the batter together. I have not tried this recipe without eggs. I would not recommend using chia eggs, flax eggs, or vegan eggs.
Lastly, warm water helps the dough stick together. You may need to add a little bit more water.
Taste & Texture
Almond flour tortillas are slightly nutty and slightly sweet.
The texture is chewy and slightly doughy.
These tortillas are pliable and easy to work with when warmed up. Do not try to wrap or bend them if they are cooled down.
How to Make
Step 1
First, in a mixing bowl, whisk together the almond flour, coconut flour, and salt until well combined.
Step 2
Add the olive oil and eggs to the dry ingredients. Mix well until the mixture resembles coarse crumbs.
Step 3
Gradually add warm water, a tablespoon at a time, while mixing. Continue adding water until the dough comes together and can be easily shaped into a ball. Add the water gradually.
Step 4
Once the dough is formed, divide it into 8 equal portions. Roll each portion into a ball.
Step 5
Place a ball of dough between two sheets of parchment paper. Use a rolling pin to roll it out into a thin, round tortilla. Aim for a diameter of about 6 to 8 inches (15 to 20 cm). Then, repeat the process with the remaining dough portions.
Step 6
Heat a nonstick skillet or griddle over medium heat. Carefully transfer a tortilla onto the hot skillet and cook for about 1 to 2 minutes on each side, or until lightly browned and cooked through. Repeat with the remaining tortillas.
Step 7
Remove the tortillas from the skillet and keep them warm by wrapping them in a clean kitchen towel or placing them in a tortilla warmer.
Step 8
Lastly, serve the almond flour tortillas warm and use them for tacos, wraps, quesadillas, or any other desired filling.
Expert Tips for Success
Follow these expert tips to make the best almond flour tortillas.
Use high quality blanched almond flour. Do not use almond meal.
Cook the tortillas over medium heat. Do not cook over high heat.
Cook the tortillas in a dry skillet. Be sure to use a nonstick skillet.
Let the tortillas cool completely before storing them. This will help them to stay fresh.
How to Serve & Store
Almond flour tortillas can be served immediately after cooking. Or, they can be stored in an airtight container in the fridge for up to 4 days.
Use these healthy tortillas for tacos, burritos, enchiladas, and quesadillas.
They can also be frozen for up to 3 months.
Frequently Asked Questions (FAQs)
Yes, you can make these tortillas ahead of time and freeze them. To freeze the tortillas, wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. Thaw the tortillas overnight in the refrigerator before using.
You can substitute another gluten-free flour, such as coconut flour or tapioca flour.
You can substitute a flax egg or chia egg for the eggs.
Yes, almond flour tortillas are a healthy alternative to traditional flour tortillas for many reasons. They are Paleo, grain free, gluten free, and sugar free. In addition, they are low carb and Keto friendly.
Almond flour tortillas can be delicate and may tear if not handled with care. To prevent breakage, use a rolling pin to evenly roll out the dough on parchment paper. Avoid rolling it too thin, as this can increase the risk of tearing. Cook the tortillas over medium-low heat, turning them with a spatula instead of a fork to avoid piercing them. Allow the tortillas to cool completely before handling them to allow them to set and become less fragile.
Yes, Mission Almond Flour Tortillas are keto friendly. They contain only 3 grams of net carbs per tortilla, which fits within the recommended daily carb intake for a ketogenic diet.
Equipment Needed
Tortilla Press: This tortilla press makes the perfect tortillas!
Nonstick Skillet: This large skillet is great for warming the tortillas.
Check out all of my kitchen favorites!
You May Also Enjoy
- Pizza Bowls
- Paleo Pizza Crust Recipe
- Healthy Hamburger Helper
- Cod Fish Recipe
- Gluten Free Chicken Tenders
If you make this almond flour tortilla recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Almond Flour Tortillas
Ingredients
- 2 cup almond flour
- 2 tbsp coconut flour
- ½ tsp salt
- 2 tbsp olive oil
- 2 large eggs
- ¼ cup warm water, as needed
Instructions
- First, in a mixing bowl, whisk together the almond flour, coconut flour, and salt until well combined.
- Add the olive oil and eggs to the dry ingredients. Mix well until the mixture resembles coarse crumbs.
- Gradually add warm water, a tablespoon at a time, while mixing. Continue adding water until the dough comes together and can be easily shaped into a ball. The amount of water needed may vary, so add it gradually.
- Once the dough is formed, divide it into 8 equal portions. Roll each portion into a ball.
- Place a ball of dough between two sheets of parchment paper. Use a rolling pin to roll it out into a thin, round tortilla. Aim for a diameter of about 6 to 8 inches (15 to 20 cm). Repeat the process with the remaining dough portions.
- Then, heat a non-stick skillet or griddle over medium heat. Carefully transfer a tortilla onto the hot skillet and cook for about 1 to 2 minutes on each side, or until lightly browned and cooked through. Repeat with the remaining tortillas.
- Remove the tortillas from the skillet. Keep them warm by wrapping them in a clean kitchen towel or placing them in a tortilla warmer.
- Finally, serve the almond flour tortillas warm and use them for tacos, wraps, quesadillas, or any other desired filling.
Notes
- These almond flour tortillas are more delicate than traditional wheat tortillas, so handle them gently.
- If they tear or break, you can press the torn edges together while they’re still warm to seal them.
- Use almond flour, not almond meal.
- These tortillas are pliable when warm.
- Once the tortillas have cooled, to fold them, heat them in a dry skillet for 1 to 2 minutes to help make them foldable.
- Store leftovers in an airtight container in the fridge for up to 4 days. Store with a piece of parchment paper between each tortilla.
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2 Comments on “Almond Flour Tortillas”
I am trying to make the tortillas but my dough is sticking on my parchment paper and breaking apart so I let the dough set in the fridge.
Love your recipe , I’m gluten intolerant and doing keto. Hard to find recipes.