Easy Keto Tortilla Recipe
We just made an Easy Keto Tortilla Recipe and it turned out fantastic! Developing this type of recipe took a few tries. The key to this recipe is the amount of time you fry the tortilla over the stove top and the amount of Xanthan gum you use in this recipe to make the keto tortilla pliable!
The other tip to this recipe is using the proper tools to make this easy keto tortilla recipe come out perfect every time! We use a tortilla press! Best investment ever! You get a perfect circle and the dough is always evenly distributed. You can use a rolling pin to roll the keto tortilla also. It just takes a bit more work. If you make homemade tortillas as often as I do, you will want a tortilla press. I promise!
This recipe makes 5 keto tortillas. You can double or triple the recipe as needed.
It’s best to consume these tortillas fresh as you make them. They taste best fresh in my opinion. However, I have made way too many before and the kids always reheat them for 10 seconds in the microwave, add butter, cinnamon and keto friendly sweetener to them as a quick dessert. Have you ever rolled a warm tortilla after you’ve added a bit of butter and sweetness to it? It’s fantastic!
OH! And before I forget, if you are looking for a Keto Tortilla Recipe that tastes like corn, try THIS Keto Corn Tortilla Recipe from LowCarbInspirations.com. It’s FANTASTIC!
There’s also a slightly different version that tastes a tad lighter too! It’s the Low Carb Tortilla Recipe found here.
Easy Keto Tortilla Recipe Ingredients
1 cup almond flour
2 tsp xanthan gum
1/4 tsp salt
1/2 tsp baking powder
1 egg
1 tbs water
1/2 tsp apple cider vinegar
Easy Keto Tortilla Recipe Instructions
Make the tortilla dough
Add all the ingredients to a food processor and blend it on high until the dough forms a ball.
Take the dough out of the food processor and use your hands to knead the dough together to make sure all the ingredients are fully combined.
The dough will seem a bit sticky at first. Kneading it together helps to form the dough.
Place the dough in a ziplock bag removing as much of the air in the bag as possible.
Refrigerator the dough
Place the sealed dough into the refrigerator for a minimum of 10 minutes. The longer I leave the dough in the refrigerator, the more pliable it is. You can easily make this dough ahead of time the night before with no issues at all. This dough will last in the refrigerator for up to 4 days.
Roll out the dough using the rollin pin method
Remove the dough and split it equally into 5 pieces.
Roll each piece into a ball.
Place two small sheets of parchment paper down. Place the ball of dough between the sheets of parchment paper and roll the dough out in a very thin 6-inch round circle using a rolling pin. You can use a bowl to create a perfect circle shape if needed. Place the bowl over the rolled out dough and cut off the edges outside of the bowl.
Create tortillas using the tortilla press method
Or use a tortilla press. This is my preferred method.
Cut off one large sheet of parchment paper. The paper should be long enough to fold in half and cover the tortilla press shape.
Open the tortilla press and place the parchment paper on top of the press.
Place the ball of dough on the parchment paper in the very center of the press. Press the ball down slightly so you know it will stay in the center when you press it down.
Shut the top lid of the tortilla press and use the handle to press it completely down all the way. See photos and video below.
Open the tortilla press and uncover the top layer of parchment paper.
You will see a perfect tortilla circle every time!
Cook the tortillas
Using a small frying pan with no oil. Heat the pan over medium heat.
You will cook these tortillas for a small amount of time. It’s basically cooking them just long enough to cook the egg in them.
Once the pan is hot, add the tortilla to the pan and set a time for between 45 seconds and 1 minute. Don’t cook them longer than once minute or else they won’t be pliable. You will see a slight brown color on the cooked side of the tortilla.
Flip the tortilla and cook the opposite side for only 30 seconds. The opposite side won’t be as golden brown as the first side but it will be fully cooked.
Place the cooked tortillas in a tortilla warmer container until you are ready to serve them.
You can reheat the tortillas in a frying pan or microwave as needed. You will only need to use 10 seconds in the microwave and about 30 to 40 seconds on the stove top using a hot frying pan with no oil.
We love using these recipes in our Keto Barbacoa Tacos recipe!
Easy Keto Tortilla Recipe
Ingredients
- 1 cup almond flour
- 2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 1 tbs water
- 1/2 tsp apple cider vinegar
Instructions
Make the tortilla dough
- Add all the ingredients to a food processor and blend it on high until the dough forms a ball.
- Take the dough out of the food processor and use your hands to knead the dough together to make sure all the ingredients are fully combined.
- The dough will seem a bit sticky at first. Kneading it together helps to form the dough.
- Place the dough in a ziplock bag removing as much of the air in the bag as possible.
Refrigerator the dough
- Place the sealed dough into the refrigerator for a minimum of 10 minutes. The longer I leave the dough in the refrigerator, the more pliable it is. You can easily make this dough ahead of time the night before with no issues at all. This dough will last in the refrigerator for up to 4 days.
Roll out the dough using the rollin pin method
- Remove the dough and split it equally into 5 pieces.
- Roll each piece into a ball.
- Place two small sheets of parchment paper down. Place the ball of dough between the sheets of parchment paper and roll the dough out in a very thin 6-inch round circle using a rolling pin. You can use a bowl to create a perfect circle shape if needed. Place the bowl over the rolled out dough and cut off the edges outside of the bowl.
Create tortillas using the tortilla press method
- Or use a tortilla press. This is my preferred method.
- Cut off one large sheet of parchment paper. The paper should be long enough to fold in half and cover the tortilla press shape.
- Open the tortilla press and place the parchment paper on top of the press.
- Place the ball of dough on the parchment paper in the very center of the press. Press the ball down slightly so you know it will stay in the center when you press it down.
- Shut the top lid of the tortilla press and use the handle to press it completely down all the way. See photos and video below.
- Open the tortilla press and uncover the top layer of parchment paper.
- You will see a perfect tortilla circle every time!
Cook the tortillas
- Using a small frying pan with no oil. Heat the pan over medium heat.
- You will cook these tortillas for a small amount of time. It's basically cooking them just long enough to cook the egg in them.
- Once the pan is hot, add the tortilla to the pan and set a time for between 45 seconds and 1 minute. Don't cook them longer than once minute or else they won't be pliable. You will see a slight brown color on the cooked side of the tortilla.
- Flip the tortilla and cook the opposite side for only 30 seconds. The opposite side won't be as golden brown as the first side but it will be fully cooked.
- Place the cooked tortillas in a tortilla warmer container until you are ready to serve them.
- You can reheat the tortillas in a frying pan or microwave as needed. You will only need to use 10 seconds in the microwave and about 30 to 40 seconds on the stove top using a hot frying pan with no oil.
Nutrition
Nutrition facts are provided as a courtesy.
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