Get the Recipe: Almond Flour Tortillas
These almond flour tortillas are the perfect addition to your next taco night! They are made with almond flour and are naturally low carb and high in protein. They are soft, pliable, and versatile!
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.
Calories: 171kcal, Carbohydrates: 7g, Protein: 8g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 165mg, Potassium: 15mg, Fiber: 4g, Sugar: 1g, Vitamin A: 59IU, Calcium: 65mg, Iron: 1mg