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Soft Keto Tortillas Recipe

I mix it up with various fillings and garnishes, but I will nearly never ever miss the opportunity to delight in an easy supper of taco seasoned meat in some kind of wrap or container. For a while, I was solely utilizing cheese taco shells or taco cups, or maybe sticking to lettuce covers or taco salads on those days when I couldn’t spare the extra calories for the cheese. Do not get me incorrect; there are a surprising number of low carbohydrate tortilla choices on the market now, and a lot of them are quite tasty. But I need to confess that the high total carb depend on a few of them and long ingredient lists on others made me anxious about consuming them frequently without double checking I was still in ketosis

Keto Almond Flour Tortillas

later on.

Still, though I like cheese and leafy greens, I do not always want a taco that’s either lightweight or crunchy. Sometimes I simply desire a standard soft taco shell. And since I didn’t wish to rely too heavily on the grocery store varieties, I went on an objective to craft a keto tortilla recipe that would fill that craving.

Keto Tortilla Recipe

  • Overall Time: 20m Ingredients
  • 3/4 cupblanched almond flour
  • 2 teaspoons
  • apple cider vinegar1large egg
  • 1 pinchchili powder (optional).
  • 1/2 teaspoon.salt.
  • 1 teaspoon.baking powder.
  • 1 1/2 teaspoons.xanthan gum.
  • 1 tablespoon.finely ground flaxseed meal.
  • 1/4 cup.coconut flour.


  1. tablespoons.
  2. water.
  3. Guidelines.
  4. In a medium sized bowl, sort or stir together all dry active ingredients (flours, flax meal, xanthan gum, baking salt, chili, and powder (if utilizing).
  5. Separately, whisk together staying (liquid) ingredients.
  6. Make a well in the center of the dry component mix. Pour liquid components into this well, and fold to integrate up until a dough types. Add extra water (by the teaspoon) as needed if the dough does not entirely come together.
  7. Wrap dough in cling wrap (or location into a plastic bag) and knead for 1-2 minutes. Enable to rest for an additional ~ 5 minutes later on.

Different dough into 6 equivalent sections, and roll each into a ball. Place a portion of dough in between two sheets of parchment paper, and use a rolling pin to flatten it into a circle ~ 5 inches throughout. Repeat for each ball of dough.

  • In a gently greased skillet or griddle over medium heat, cook each tortilla for 1-2 minutes per side, or until prepared through. Shop under a somewhat moist cloth or paper towel to avoid completed tortillas from drying while you prepare the rest.
  • Serve space temperature level or carefully warmed in the range or microwave. Shop cooled in a sealed container with a somewhat wet paper towel to protect softness.
  • Notes
  • Be careful not to add excessive water to your mix; the dough will be too sticky to present. You desire a company dough; not too dry/crumbly, but likewise not too wet/sticky.
  • To get a consistent size/shape for your keto tortillas, you can use a small plate or other round item as a guide.

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