If you've been following a keto diet for more than a few weeks, you're probably tired of lettuce wraps. While lettuce wraps are great for their crunch factor, they can definitely leave you wanting. They aren't filling, given that they have almost no calories and they don't provide much by way of mouthfeel compared to something made of grains. And when it comes to Mexican food, tacos made with lettuce wraps just aren't nearly as satisfying as tacos made with tortillas.
This simple keto almond flour tortilla recipe will bring back all you love about tacos! Almond flour has a great macronutrient balance of fat, protein, and carbs. It's high in fiber, manganese, Vitamin E, and offers the closest crumb to wheat flour of any whole food gluten-free flour. Because almond flour doesn't do much in terms of creating structure, we paired it (as is common for whole food gluten-free baking) with coconut flour. Coconut flour makes these tortillas more filling, while also adding to the supple nature that corn or wheat flour would normally provide.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup water
Gather the ingredients.
Add all the ingredients except the water to a food processor, then pulse until just combined.
Stream half of the water slowly into processor while on low speed until a thick crumble has formed. Take the lid off of the processor and test if the dough sticks together when you press it; if so, stop there. If it doesn't, place lid back on and continue slowly adding from the remaining water until the dough is thick enough to form a ball.
Remove the dough from processor and form into a ball directly onto plastic wrap. Wrap tightly and chill for one hour.
Remove the dough from the refrigerator and cut into 6 pieces. One by one, roll each piece into a flat circle between parchment or plastic wrap, to desired thinness. You can leave them with a rustic shape or use a metal ring or pot lid to cut into a perfect circle.
Heat a pan over medium-high heat and cook one tortilla at a time until golden on the bottom, about 1 minute. Flip and cook the other side until golden, about 1 minute more. (You can cook multiple at a time if the pan is large enough.)
Fill with desired toppings and enjoy!
If you cook these tortillas in a nonstick or seasoned cast iron pan, no oil should be needed.
The xanthan gum isn't an optional ingredient, as it is the only binder here. The dough won't stick together or roll out if it's omitted.
These can be prepped ahead and kept refrigerated uncooked for one day. You can store the ball of dough whole, or roll them out and wrap tightly in plastic wrap.