Pliable, low-carb tortillas that come together in about 15 minutes. Almond and coconut flour base, held together by xanthan gum and a splash of acid. Adapted from gnom-gnom’s Grain Free Keto Tortillas.
At a Glance
| Yield | 8 tortillas (~5 inches each) |
| Prep | 10 minutes |
| Cook | ~5 minutes total (30-40 seconds per tortilla) |
| Net carbs | ~2 g per tortilla |
Ingredients
| Ingredient | Amount |
|---|---|
| Almond flour | 96 g |
| Coconut flour | 24 g |
| Xanthan gum | 2 tsp |
| Baking powder | 1 tsp |
| Kosher salt | 1/4 tsp |
| Apple cider vinegar | 2 tsp |
| Egg, lightly beaten | 1 |
| Water | 3 tsp |
Equipment: food processor (preferred) or bowl + stand/hand mixer; tortilla press or rolling pin; skillet.
Method
Dry mix
Add almond flour, coconut flour, xanthan gum, baking powder, and salt to the food processor. Pulse until fully combined.
Add wet ingredients
With the processor running, pour in the apple cider vinegar. Once distributed, add the egg, then the water. Stop as soon as the dough forms a ball. It will be sticky.
Knead and rest
Wrap the dough in cling film and knead it through the plastic for a minute or two, like a stress ball. Rest for 10 minutes on the counter, or up to 3 days in the fridge.
Portion
Divide into 8 equal balls (about 26 g each). Roll each between two sheets of parchment or wax paper to a 5-inch round, or press in a tortilla press (much faster).
Cook
Heat a skillet over medium. Test the heat with a couple of water droplets: they should skate across the pan, not evaporate on contact. If they vanish immediately, it is too hot.
Lay a tortilla in the pan for just 3 to 6 seconds, then flip immediately with a thin spatula. Cook the second side for 30 to 40 seconds until lightly golden with a few charred spots, then flip once more to finish the first side.
Overcooking kills the pliability. Pull them as soon as they look ready.
Hold and rewarm
Keep finished tortillas warm wrapped in a kitchen towel. To rewarm later, heat briefly on both sides, under a minute total.
Notes
- Best fresh. Eat the day of if possible; the texture is best right off the pan.
- Make-ahead: dough keeps in the fridge for up to 3 days. Freeze cooked tortillas for up to 3 months.
- Xanthan gum is doing a lot of work here. It is what makes them fold without cracking. Don’t skip it.
- Very quick first-side flip is the trick. Long first side equals dry tortilla.
Source
Adapted from Grain Free Keto Tortillas — gnom-gnom. See the original for photos and troubleshooting.