These Keto Tortillas are the perfect solution for satisfying your craving for wraps, tacos, or burritos while staying low-carb. By combining almond flour and lupin flour with xanthan gum, the dough achieves a pliable, bread-like texture similar to Play-Doh, which is crucial for rolling and cooking. This low-carb flatbread recipe is quick to make, yielding soft, flexible tortillas with minimal ingredients.
Ingredients and What You’ll Need
- Almond flour and Lupin flour: The primary low-carb flours. Lupin flour, in particular, helps mimic the structure of traditional wheat flour, while almond flour adds richness.
- Xanthan gum: A vital hydrocolloid; acts as a gluten substitute, providing elasticity, pliability, and preventing the tortillas from crumbling.
- Salt: Enhances the savory flavor of the dough.
- Water: The necessary liquid to hydrate the flours and activate the xanthan gum, forming the dough.
How to Make Keto Tortillas
The process is fast, focusing on proper dough formation, pressing, and a quick cook on high heat.
1. Forming the Dough
The dough should be uniform and easy to handle before being divided.
- Combine Dry: In a small bowl, combine almond flour, lupin flour, xanthan gum, and salt.
- Form Dough: Pour in water and mix until dough forms. The dough should feel similar to Play-Doh.
2. Shaping the Tortillas
You can choose your tortilla size based on the application (tacos vs. wraps).
- Divide Dough: Divide dough into 8 balls to make mini tortillas (4” tortillas) or 4 balls to make 6” tortillas.
- Flatten: Flatten into a tortilla using a tortilla press. Sandwich a ball between two sheets of parchment paper and press down to flatten. Can be flattened using a rolling pin as well.
3. Cooking and Cooling
A quick cook on high heat is necessary to set the dough without making it overly dry.
- Cook: Place a tortilla in a skillet heated on high heat. Cook for 30-60 seconds or until the underside starts to turn brown in some spots.
- Flip: Flip and cook the other side for 30 seconds.
- Cool: Remove from the skillet and place back on the parchment paper to cool.
Recipe Notes and Serving Suggestions
- Dough Consistency: Play-Doh: The key to success is getting the dough consistency right—it should be firm, smooth, and easily shaped, like Play-Doh. If it is too dry, add water a few drops at a time; if too sticky, add a pinch of almond flour.
- Pressing: Tortilla Press: Using a tortilla press is highly recommended for achieving a thin, uniform thickness quickly. Using parchment paper on both sides prevents sticking.
- Heat: Skillet: Use high heat and a non-stick skillet to achieve the desired browning (blistering) without overcooking the inside and drying out the tortillas.
- Storage: Once cooled, these keto wraps can be stored in an airtight container in the refrigerator for up to 5 days. Reheat briefly in a skillet or microwave before serving.
Prep Time
10 minutes
Cook Time
8 minutes
Total Time
8 minutes
Ingredients
- 1/2 cup almond flour
- 1/3 cup lupin flour
- 1 tablespoon xanthan gum
- 1/2 teaspoon salt
- 6 tablespoons water
Instructions
- Form Dough: In a small bowl, combine the almond flour, lupin flour, xanthan gum, and salt. Pour in the water and mix until the dough forms. The dough should feel similar to play-doh.
- Divide: Divide the dough into 8 balls for 4” tortillas or 4 balls for 6” tortillas.
- Press: Flatten each dough ball into a tortilla. Use a tortilla press (sandwiching the ball between two sheets of parchment paper) or a rolling pin.
- Cook: Heat a skillet on high heat. Cook each tortilla for 30-60 seconds or until the underside starts to brown in spots. Flip and cook the other side for 30 seconds.
- Cool: Remove from the skillet and place the tortillas back on parchment paper to cool before using.
Notes
- Dough Consistency: The dough should be smooth and pliable like play-doh for best results.
- Pressing: Use a tortilla press and parchment paper for uniform thickness.
Nutrition Information:
Serving Size:
per serving
Amount Per Serving:
Calories: 65Total Fat: 4gSaturated Fat: 0.5gCarbohydrates: 4gNet Carbohydrates: 1gFiber: 3gSugar: 0gProtein: 5g