Low Carb Tortilla Recipe
These soft, flexible Clean Keto Tortillas are oil-free, grain-free, and perfectly low-carb. Ideal for wraps, enchiladas, or baked chips. Add seasonings directly into the dough for gourmet variations.
Ingredients
- - 1 cup blanched almond flour
- - 2 tablespoons ground flaxseed meal
- - 1–2 tablespoons psyllium husk powder 1 tbsp for soft, 2 tbsp for sturdy/chip use
- - 1/2 teaspoon baking powder
- - 1/4 teaspoon sea salt
- -1/2 teaspoon garlic powder
- - 3/4–1 cup hot water start with 3/4 cup; add more if dough feels dry
Instructions
- Combine dry ingredients: In a medium bowl, whisk together almond flour, flaxseed meal, psyllium husk, baking powder, and salt.
- Add hot water: Slowly pour in hot water while stirring with a spatula until a soft dough forms. Adjust water as needed.
- Rest: Let dough sit for 5–10 minutes to absorb liquid and become pliable.
- Form & roll: Divide dough into 6 equal balls. Roll each between parchment paper into thin rounds (6–7 inches).
- Cook: Heat a dry nonstick skillet over medium heat. Cook tortilla on each side until light brown spots appear.
- Serve: Keep warm under a clean towel for soft wraps, or cut into triangles and bake at 375°F (190°C) for 8–10 minutes for chips.
Video
Notes
- Use 1 tablespoon psyllium husk for softer tortillas, 2 tablespoons for sturdier wraps or chips.- If dough feels dry, add 1–2 tablespoons more hot water.
- Store tortillas in the refrigerator for up to 5 days or freeze with parchment between layers.
- Reheat briefly on a dry skillet or in the oven for 15 seconds per side.
Nutrition
Serving: 1tortillaCalories: 120kcalCarbohydrates: 2gProtein: 4gFat: 9g
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