Tortillas have always made up a staple in my diet, especially before Keto. As a native Southern Californian, tacos, enchiladas, burritos and taquitos are all on the top of my list of comfort foods.
Honestly, dessert bread and mostly tortillas were my main concerns when I decided I would join Thom on the Keto Journey.
I have used tortillas in place of bread for most of my life. Don’t get me wrong, I do love a traditional sandwich but I knew there were lots of easy options for bread…like the Almond Yeast bread before I ever really committed to this lifestyle change.
These tortillas are fairly easy to make and have an awesome texture due to the use of both almond and coconut flour. Both of these flours soak up liquid differently and provide a pliable texture when used together. They won’t ever take the place of a delicious corn tortilla, but they are a handy substitute. I’ll save my corn tortilla binge for a vacation in Mexico…because the Keto Diet (mostly) stays behind when I go on vacation.
About this recipe…
They have a nice flavor and it in no way overpowers your filling. The best part is that this Keto Recipe won’t burn up your carb count for the day. They weigh in at only 1 net carb each unlike the store bought “low carb” tortillas that are usually between 5-6 carbs each.
Don’t get me wrong, I still buy and eat them occasionally but you have to be more conscientious if you choose store bought over homemade…just like with everything right?
Since I started the Keto Diet earlier this year, a ton of new low carb Keto Tortilla recipes have been featured on blogs and there are more choices in the grocery store. But I still really like these best because of the pliable texture and taste.
- Make sure you have all of the ingredients in your pantry. This is not a 3 ingredient recipe…but the textures of each work together wonderfully. I feel like it’s worth it.
- I prefer a rolling pin over a tortilla press in case the texture isn’t quite right. Plus I can get them as thin or thick as I want depending on what filling I am going to use. A heavy frying pan and two pieces of parchment paper work as well as a tortilla press if you want to go that route.
- I prefer to use ghee instead of coconut oil in the pan because they remind me of my Grammy’s tortillas. But you do you.
- It’s important to let the dough rest in the fridge like outlined in the recipe notes. Skipping this step makes the dough harder to work with.
- If you fry these for too long you will end up with crispy tostadas. But this happens with any tortilla.
More low carb recipes to love:
- 1 tsp paprika + ¼ Tsp chili powder + 0.1 g net carbs per serving
- ½ Tsp onion powder + ½ Tsp garlic powder + 0.2 g net carbs per serving
- ½ Tsp curry powder + ¼ tsp ground cumin + ¼ tsp turmeric powder + 0.1 g net carbs
- 0.5 Tsp dried oregano + ½ Tsp dried basil + ½ Tsp dried thyme + ¼ tsp dried lemon zest or 1 tsp fresh lemon zest + 0.1 g net carbs per serving
- Put flax seeds, coconut flour, almond flour and psyllium husks into a bowl.
- Add any of your favorite seasonings or you can make it without seasoning.
- Add the ground chia seeds. To grind them, use a blender and pulse until powdered.
- Pour in the water. Use your hands mix until well combined. If needed, add a few more tablespoons of water. Be careful with the water. If you use too much water, the dough will get too sticky and difficult to roll.
- Let the dough rest in the fridge up to an hour.
- Remove from the fridge
- Cut the dough into 10 equal pieces.
- Place a piece of the dough between two pieces of baking paper
- Roll out until the dough is very thin. Alternatively, you can use a nonstick silicon covered roller and a silicon mat.
- Use an 8-inch lid or bowl to cut out the tortillas.
- Repeat with the remaining dough. You should combine the cut off dough until you get 10 tortillas. If you have any dough left, use it for making nachos.
- Preheat a heavy-bottom pan greased with just 1 teaspoon of oil or ghee or lard.
- Place the tortillas, one at a time, on top of the hot pan.
- Cook over a medium heat on one side for 1-2 minutes until lightly browned.
- Turn on the other side and cook for 1/2 – 1 minutes more.Note: Be careful, if you overcook them the tortillas will become too crispy and will lose their flexibility.
- Grease more when needed and repeat for the rest of the tortillas.
The nutrition information is provided for this recipe as a courtesy and was obtained from the USDA nutritional information website for food composition. But, you should always feel free to do your own calculations if the info on any website looks off.
I have been trying out a lot of great recipes for tortillas lately…
I prefer the almond flour because it makes them a bit heavier. However, if you have anyone who has a nut allergy, these are an excellent treat. Plus, you can make them bigger use them as wraps.
I have tried a few others but many suggest using so many eggs and so much cheese that everything ends up tasting like a breakfast burrito. Not that I mind breakfast for dinner but when you’re on the Keto Diet you get enough eggs in almost every recipe that adding more isn’t as appealing as it once was.
Eggs are a vital ingredient in Keto Cooking but one recipe just suggested mixing eggs with cheese and spreading it out on a cookie sheet in tortilla sizes. The reviews were good but when Thom came into the kitchen for the taste test he just laughed…”Good job Brandy, you made baked omelets”.
It was true. I fell for it because there were 15-20 great reviews talking about how the texture was wonderful…Pfft.
If it looks tooooo easy you might want take a second look at what you are getting in return. I found a very similar (exactly the same) recipe for jalapeno bread on the same site, so yeah. They were baked omelets with jalapenos baked in on top.
I’m not casting shade here. I think the author was really trying but maybe hasn’t been on this diet long enough to have her fill of omelets yet.
We learn as we go and while I do try to take the path of least resistance, I need to remember that we get what we pay for and I was being cheap with my time….
These tortillas can be frozen…
I just thought I would add that these can be frozen before the dough hits the pan. I tried it and rolled them out like I normally would then put a piece of parchment paper between each and slid them into a Ziploc bag. Make sure to squeeze all of the air out though or they will get crumbly and freezer burned.
This might sound weird but I will tell you anyway- I close the Ziploc almost all the way up and stick a straw in to suck all of the air out. Carefully pull the straw out with your lips while zipping it up and your bag will have virtually no air in it. I don’t have one of those fancy freezer sealer thingies and this method works pretty well.
I do think that they are a little better when they are made fresh. But, the dough doesn’t keep in the fridge very well. The flours once mixed can go off pretty quickly so it’s not really advisable. I kept our extra tortillas wrapped up tightly in a bag on the counter for use the next day. But that is as long as they have ever lasted.
If you have any questions about this recipe or want to tell us about your variations please leave us a comment below ↓