How to Make Low Carb Tortilla
These low carb tortillas are made with almond flour, oat fiber, and psyllium husk. Soft, yet pliable, these keto friendly wraps are perfect for burritos, tacos, quesadillas, and nachos!
Equipment
- Mixing bowl
- plate/pot lid/bowl
- Small Knife
- non-stick frying pan
- Rolling Pin
Ingredients
Dry Ingredients
- 1 ¾ cup almond flour
- ½ cup oat fiber
- ½ cup psyllium husk ground
- salt
Wet Ingredients
- 3 tablespoons apple cider vinegar
- 1 cup warm water
Instructions
- Combine dry ingredients. Add almond flour, oat fiber, psyllium husk, and salt to a large bowl and combine well.1 ¾ cup almond flour, ½ cup psyllium husk, salt, ½ cup oat fiber
- Mix in wet ingredients. Add apple cider vinegar and then begin adding warm water a small amounts at a time mixing in between until the dough is completely saturated and smooth. About 3/4 to 1 cup of water should be enough.3 tablespoons apple cider vinegar, 1 cup warm water
- Rest the dough. Set the mixed tortilla dough aside and allow it to rest for at least 5 minutes.
- Form the Tortillas. Grab a fistful of dough and roll loosely into a ball with your hands. Place the dough ball on a square of parchment paper and cover with an additional piece of parchment sandwiching the dough in between.
- Roll out the dough. Start flattening the dough between the parchment with your hands. Finish rolling out the dough with a rolling pin until you have a thin sheet. The dough will not rise when cooking so roll it as thin as you want the tortillas. Peel back the top piece of parchment to expose the sheet of tortilla dough.
- Cut to shape. For perfectly round tortillas, take a small plate, pot lid, or bowl and place it rim side down on the sheet of dough. Use a small knife to trace the shape and cut the dough into a round shape.
- Cook the tortillas. Heat a non-stick pan to medium-low heat. Remove the remaining parchment backing from the formed tortilla. Try flipping the open face over onto your hand and peeling off the backing. Cook each tortilla on its own for 1 1/2 to 2 minutes on the first side, and 30 seconds to 1 minute on the remaining side.
- Cover cooked tortillas. Transfer cooked tortillas to a paper towel and cover with a tea towel or a tortilla warmer while you cook the remaining tortillas.
- Serve and Enjoy! Serve your low carb tortillas right away or cool and store for later use! Perfect for low carb tacos, fajitas, burritos, mini pizzas, nachos, and wraps!
Notes
See full post above for details regarding ingredients, where to find them, and tortilla making FAQs.
Apple cider vinegar adds a unique flavour however standard white vinegar can be used as well.
Make sure you allow the dough to rest before forming as that is an important step.
Nutrition
Calories: 160kcalCarbohydrates: 17.4gProtein: 5.1gFat: 12.4gSaturated Fat: 0.9gSodium: 55mgFiber: 13.7gSugar: 1.1gCalcium: 61.5mgIron: 0.85mgSugar Alcohols: 0.095gNet Carbs: 3.6g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!