These Keto Large Flour Tortillas are soft, pliable, and perfect for wraps, tacos, or as a side to your favorite keto meals. Made with almond flour and psyllium husks, these tortillas are gluten-free, low-carb, and packed with fiber. They’re easy to make, with minimal ingredients, and can be enjoyed in a variety of dishes without the carbs or gluten of traditional flour tortillas.
Servings & Timing
Yield: 6–8 tortillas
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: About 15 minutes
Ingredients List
- 2 cups almond flour
- 6 tablespoons psyllium husks (not psyllium husk powder – see notes below)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water (not boiling — see notes below)
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, psyllium husks, and salt. Stir until evenly distributed.
Note: Psyllium husks are essential for creating the right texture, so don’t substitute with psyllium husk powder.
Step 2: Add Wet Ingredients
Add the olive oil and warm water to the dry ingredients. Mix together using a spoon or your hands until a dough begins to form. The dough should be soft, smooth, and slightly sticky.
Note: Be careful not to use boiling water, as it can cause the dough to become too sticky.
Step 3: Knead the Dough
Knead the dough in the bowl for 1–2 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little more warm water, a teaspoon at a time. If it feels too wet, add a small amount of almond flour.
Step 4: Shape the Tortillas
Divide the dough into 6–8 equal portions. Roll each portion into a ball and flatten it with your palms. Then, use a rolling pin to roll each ball into a thin circle about 6–8 inches in diameter. If the dough sticks to the rolling pin, sprinkle a bit of almond flour on top.
Step 5: Cook the Tortillas
Heat a non-stick skillet or frying pan over medium-high heat. Once hot, place one tortilla into the pan and cook for 1–2 minutes on each side, or until it develops golden brown spots and the edges begin to lift. Flip and cook for another 1–2 minutes. You should see some light browning and puffing on the edges.
Repeat with the remaining dough portions, adding a bit of oil to the pan if necessary.
Step 6: Cool and Serve
Let the cooked tortillas cool slightly before serving. Enjoy with your favorite fillings, or use them as a side with dips or keto meals.
Additional Notes
- Psyllium Husks vs. Psyllium Husk Powder: Psyllium husks are much larger than psyllium husk powder and provide the correct texture for these tortillas. Don’t substitute with psyllium powder unless you want a different texture.
- Water Temperature: Ensure the water is warm but not boiling. Boiling water can alter the texture and make the dough sticky.
- Dough Texture: If the dough feels too sticky or too dry, adjust by adding a little more water or almond flour as needed.
- Make-Ahead: These tortillas can be stored in an airtight container for 3–4 days or frozen for up to 3 months. Reheat in a skillet or microwave before using.
Dietary Info (Approximate per tortilla, based on 8 tortillas)
- Calories: 120
- Fat: 9g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 4g
Keto-friendly, gluten-free, low-carb.
Step-by-Step Cooking Guide
Step 1: Mix almond flour, psyllium husks, and salt
Step 2: Add olive oil and warm water, mixing into a dough
Step 3: Knead dough until smooth and elastic
Step 4: Divide dough and roll into circles
Step 5: Cook tortillas in a hot skillet
Step 6: Cool slightly and serve
Ingredient Details & Substitutions
Almond Flour
- Almond flour provides a soft texture and nutty flavor. Do not substitute almond meal, as it has a coarser texture.
Psyllium Husks
- Psyllium husks give these tortillas their elasticity and help bind the dough. If you can’t find psyllium husks, you can use ground flaxseeds, but the texture will differ.
Olive Oil
- Olive oil adds moisture and helps with flexibility. You can substitute it with avocado oil or melted coconut oil if preferred.
Recipe Variations & Serving Suggestions
Garlic and Herb Tortillas
- Add 1 teaspoon garlic powder and 1 tablespoon dried oregano or rosemary to the dough for an herby flavor.
Spicy Tortillas
- Add a pinch of cayenne pepper or chili powder to the dough for a spicy kick.
Cheesy Tortillas
- Mix in ½ cup of shredded cheese to the dough for a cheesy flavor.
Serving Ideas
- Use as wraps for your favorite fillings like grilled chicken, veggies, or lettuce.
- Serve with guacamole, salsa, or your favorite dip.
- Make into keto-friendly quesadillas or tacos.
Storage & Make-Ahead
Refrigerator
- Store leftover tortillas in an airtight container in the refrigerator for up to 4 days.
Freezer
- Freeze the tortillas for up to 3 months. Place parchment paper between each tortilla to prevent sticking.
FAQs
Q: Can I make these tortillas ahead of time?
A: Yes! You can prepare them in advance, store them in the fridge, and warm them up when you’re ready to eat.
Q: How do I store leftover tortillas?
A: Store them in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days.
Q: Can I make these tortillas larger or smaller?
A: Yes, you can adjust the size of the tortillas to your preference. Just be mindful of cooking time—larger tortillas may need slightly more time in the pan.
Optional Personal Story
These keto tortillas are a game-changer for me. They are just as flexible and delicious as traditional flour tortillas, but without the carbs! They are the perfect accompaniment to tacos, wraps, or even just served with some delicious dips. I love making a batch on Sunday for the week ahead.
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