Keto Almond Flour Tortillas are a flexible low-carb essential for so many different recipes. The obvious is for any Mexican dish where the tortilla is the base for the recipe. Think tacos, tostadas, and even delicious enchiladas! We used our almond flour tortillas recently with our Chicken Tinga (Pollo de Tinga) recipe (pictured below). We also use this recipe for Italian cannelloni and manicotti. Our tortilla is a perfect substitute for the pasta shell.
We do make Taco Shells – Quick and Easy when we are in a hurry, or simply need to make just one. Those are made in the microwave with only 5 ingredients and are ready in 2 minutes! The ingredients are similar, the technique is different, and we do add sweet corn extract in the microwave version. Our Keto Almond Flour Tortillas are made in a more traditional manner. We even use a cast iron tortilla press.
We use a combination of almond flour and coconut flour for this recipe. Make sure you buy blanched almond flour. It is processed without the husk of the almond and is much better for duplicating the texture of wheat flour. Kirkland brand found at Costco is an excellent choice, as is Anthony’s Blanched Almond Flour found on-line from Amazon. Both are gluten-free.
The coconut flour may seem like a small amount, but it is necessary. Coconut flour will hold more moisture than almond flour and will help with the pliability of the tortilla. It will also aid in cooking by heating the tortilla more quickly. We also like Anthony’s Coconut Flour. It is organic and gluten-free.
A Tortilla Press Makes the Job Easy!
The “usual suspects” are included in the recipe. Xanthan Gum for elasticity and to hold the finished product together and Baking Powder to aid in rising. We use a touch of garlic powder, also – everything tastes better with garlic! If you follow our blog you will quickly notice we usually specify Bragg Organic Apple Cider Vinegar when we use apple cider vinegar in a recipe. We love the stuff. It is simply the best!
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Let’s talk food processor. You could simply use a bowl to form your dough, but a food processor works so much better. Joanie has always used her ancient Hamilton Beech food processor that is, as they say, “older than the hills.” You can check out a picture on our Healthy Homemade Dog Food post. However, I finally convinced her to add a new larger and more powerful processor to our low-carb kitchen. We invested in a Breville 16 cup Sous Chef. It is well worth the money. You can check out that dynamo by clicking on the link above in our ingredient section.
We also invested in a cast iron tortilla press. We used to always use a rolling pin and wax paper to form the shell for the tortilla. The wax paper was needed since the dough is somewhat sticky. However, a tortilla press is a good investment. Especially when you see how many uses you will find for Keto Almond Flour Tortillas. We recommend a Victoria cast iron press (pictured above) if you want to add another kitchen tool. You can buy it by clicking the link above.
With practice you will become proficient at making these tortillas quickly. Medium heat with a cast iron skillet (no oil) yields a hot enough pan that your tortilla will cook quickly and not burn. We cook the first side for 10 seconds, then flip and cook for an additional 20 seconds. Test a few to make your own times. The tortilla should be cooked through, be pliable, and show a few cooking marks – just like a wheat flour tortilla.
The Essential Keto Almond Flour Tortillas
Whether you need shells for your favorite taco or a flat tostada for Huevos Rancheros our Keto flour tortilla is essential. Get creative and cut them into triangles and fry for salty nacho chips to dip in guacamole. Joanie loves to fry them in a skillet with cheddar or a Mexican cheese blend on top. She then puts Rotel Tomatoes on top and has a tasty cheese crisp. So dust off that food processor, invest in a tortilla press, and enjoy our Tasty Keto Almond Flour Tortillas!
Keto Almond Flour Tortillas
- Place all of the dry ingredients in a food processor and pulse a few times until combined. Turn on the food processor and take turns pouring in the wet ingredients, in order, as it runs. A sticky ball will be formed.
- Wrap in plastic and knead to form a cylinder. Refrigerate for 10 minutes. Unwrap and cut the dough into eight sections – roll the sections into balls.
- Place each ball, in turn, onto a cast iron tortilla press with parchment paper on top and bottom and close to form a perfect 5 inch tortilla. If you do not own a tortilla press you can use a roller with the dough ball between two pieces of parchment paper.
- Heat a cast iron skillet over medium heat – no oil. Cook one side of your tortilla for 10 seconds. Flip using a thin spatula and cook on the other side for approximately 20 seconds. They should be cooked, yet pliable.
- Cool the tortillas on a cooling rack for a few minutes before using. They freeze well between pieces of parchment paper. They can also be reheated in a skillet.
We make our tortillas approximately 5 inches (about 12 cm) in size. If you want a larger tortilla, after forming into a cylinder, cut the dough into 5 sections and you will have an 8 inch tortilla. Make sure your tortilla press is large enough to handle the larger tortilla. Our press of choice is by Victoria. It is the highest rated cast iron press. Cast iron is heavy and works the best. You can make a double batch and keep tortilla dough in the fridge, overnight. You can also make them and freeze them between layers of parchment paper. Simply reheat for a few seconds in a hot pan.
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