Homemade Keto Tortillas

Name: Homemade Keto Tortillas
Prep time: 10 min
Cook time: 10 min
Total time: 45 min
Yield: 12 serving
Ingredients: 1 ⅔ cups Super Fine Almond Flour; 1 cup vital wheat gluten; 1 cup hot water; ½ cup oat fiber; 3 tablespoons butter; 1 ½ teaspoons baking powder; ½ teaspoon fine salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting time
25 mins
Total Time
45 mins
Servings
12
Calories
158 kcal
Course
Bread
Cuisine
Mexican

Homemade Keto Tortillas

Iris Warren

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These Homemade Keto Tortillas have a soft, perfectly pliable and chewy texture that rivals the traditional version, with only 3 net carbs each!

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Ingredients

Servings

1 ⅔ cups Super Fine Almond Flour
1 cup vital wheat gluten (see notes in post)
1 cup hot water
½ cup oat fiber + 1-2 TBSPS
3 tablespoons butter softened
1 ½ teaspoons baking powder
½ teaspoon fine salt

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Instructions

Add the almond flour, vital wheat gluten, ½ cup oat fiber, baking powder and salt to the bowl of your stand mixer.
Whisk to combine and break up any lumps.
With the mixer running on medium low speed and fitted with a paddle attachment, pour in the hot water and add in the butter, a little at a time. Allow to mix until the dough starts to come together. Add in 1-2 tablespoons of oat fiber if the dough is too wet.
Switch to a dough hook and allow to knead for 7 minutes. The dough is going to look a bit odd, like it won’t come together, but trust me it will.
Turn the dough out into a bowl that’s been sprayed with nonstick spray. Cover with plastic wrap and allow it to rest for 20 minutes.
Add the dough to your board or Silpat. Divide the dough into 12 pieces (for smaller tortillas) or 8 pieces (for larger tortillas). Roll each piece into a ball, then cover with plastic wrap for another 15 minutes, allowing the dough to rest. This will make it easier to roll out and it won’t stretch back.
Using a rolling pin, roll out each ball into a round disc, as thin as you can get it. When you pick the dough up, you should almost be able to see through it.
Keep the other dough balls covered up while you roll each one out. I recommend cooking one, as you are rolling out the next. This way the dough doesn’t dry out and it takes the same amount of time to roll verses cooking them.
Place a nonstick skillet over low heat and place the rolled out dough in the pan. Do not add any fat to the pan, it’s not needed. Cook for 45 seconds to 1 minute, the flip it over once you see small bubbles puff up and the dough is just starting to brown.
Cook for another 30 seconds on the other side, then remove it from the pan and place it in a container or plate covered with a lint-free damp towel. It’s important to keep them warm and a little moist, otherwise they won’t stay pliable and could dry out.
Be careful not to overcook them or they will crisp up and won’t be soft. Don’t be discouraged if the first one doesn’t cook perfectly, it happens a lot! Continue the process until all the tortillas have cooked up and use them however you like.
Store leftovers in the fridge for a few days in an airtight container or freeze. Personally, I only like to roll out and cook only what I plan on serving that day. And while the tortillas will stay soft and pliable in the fridge, they are the absolute best right out of the pan. So I recommend gathering your other ingredients for tacos, burritos, quesadillas, wraps, etc., before you roll out and cook your tortillas.
To reheat, either place them back in the skillet just until warmed through or heat in the microwave with a damp paper towel over the top.

Notes

If you end up with too many to use, you can either freeze them or slice each tortilla into 8 wedges, spray both sides with olive oil, place them on a baking sheet and bake @400°F until crispy, flipping halfway through.