These keto-friendly large flour tortillas are perfect for anyone following a low-carb or ketogenic lifestyle but still craving soft, pliable wraps. Unlike traditional tortillas made with wheat flour, these tortillas use almond and coconut flours, which keep the carbs low while providing a subtle, nutty flavor. Psyllium husk powder and a small amount of xanthan gum help create the elasticity needed for a flexible dough that rolls out easily and holds together well when cooked.
The process of making these tortillas is simple, yet each step is essential to get the perfect texture. After mixing the dry ingredients, the addition of warm water, oil, and egg binds everything into a soft dough. Rolling the dough between parchment sheets helps you achieve thin, even rounds without sticking, and each tortilla takes only a couple of minutes per side on a hot skillet. Cooking them quickly over medium heat gives them a lightly golden exterior while keeping them tender and pliable on the inside.
These tortillas are versatile, too, making them ideal for wraps, burritos, quesadillas, and even low-carb pizza bases. Because they’re made from almond and coconut flours, they’re naturally gluten-free, and the psyllium husk adds a good dose of fiber, helping with satiety. You can make a batch ahead of time, refrigerate, or even freeze them, making it easy to enjoy keto-friendly tortillas anytime. With their great taste and texture, these tortillas make sticking to a keto diet more enjoyable and convenient.
keto-friendly large flour tortillas
Here’s a recipe for keto-friendly large flour tortillas that are low in carbs but still flexible and satisfying. This recipe makes about 8 large tortillas, each around 5-6 inches in diameter. You can adjust the sizes as needed.
Ingredients
- 1 1/2 cups almond flour (or a mix of almond and coconut flour for extra pliability)
- 1/4 cup coconut flour
- 1 tablespoon psyllium husk powder (for texture and binding)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum (for elasticity)
- 1 large egg
- 1/4 cup warm water (add more if needed to get a soft dough)
- 1 tablespoon olive oil or melted coconut oil
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, and xanthan gum. Stir until evenly mixed.
- Add Wet Ingredients: Add the egg, warm water, and olive oil to the dry mixture. Stir until a dough forms. If it feels too dry, add a tiny bit more water (1 tablespoon at a time) until you have a soft, pliable dough.
- Knead and Divide: Knead the dough gently for a minute. Divide it into 8 equal portions and roll each portion into a ball.
- Roll Out the Tortillas: Place a piece of parchment paper on a flat surface, and put one dough ball in the center. Cover it with another piece of parchment paper, and roll the dough into a 5-6 inch circle using a rolling pin. Repeat with each dough ball.
- Cook the Tortillas: Heat a non-stick skillet or cast iron pan over medium heat. Once hot, cook each tortilla for 1-2 minutes on each side, or until lightly golden and firm.
- Serve or Store: Serve the tortillas warm, or let them cool and store in an airtight container in the fridge for up to a week. Reheat in a skillet as needed.
Tips
- Texture Variations: Adding a small amount of cream cheese or sour cream to the dough can make it softer.
- Storage: These tortillas can be frozen and reheated as well. Stack with parchment between each tortilla to prevent sticking.
