Description

The best homemade keto almond flour tortilla recipe! Make delicious low carb, gluten-free tortillas with 6 simple ingredients, 2.8 net carbs and 3 WW points!

Ingredients

3/4 cup + 1 tablespoon (98 grams) Blanched Almond Flour

4 tablespoons (28 grams) Coconut Flour

1 Egg (at room temperature)

1 teaspoon (4 grams) Xanthan Gum

1 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

2 teaspoons Apple Cider Vinegar

2 to 4 tablespoons warm water

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Instructions

Combine the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and 2 teaspoons apple cider vinegar in a food processor and press pulse.
If the dough appears dry, you can add in water – a tablespoon at a time and pulse until it gets a dough-like consistency
Wrap dough in saran wrap and place it in the refrigerator for at least an hour or up to four days. Gluten-free flours tend to perform better after they chill.
When you are ready to roll – literally – get out your wax paper and separate the dough into 8 sections. Then roll each part into a ball and then use a rolling pin to flatten. Separate each with parchment paper, so they don’t stick.
Heat a cast-iron or nonstick skillet to medium and cook each tortilla for around 45 seconds per side.

Notes

You can store the dough (wrapped in saran wrap) in the refrigerator for up to 4 days. Cooked tortillas need to be stored in an airtight container or ziplock bag in the fridge.
To Freeze: Place tortillas in a ziplock bag or airtight container. Use wax paper to separate each one, so they don’t stick together! Freeze for up to 3 months.

Net Carbs Per Tortilla: 2.8

Weight Watchers Points: 3

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Category: lunch
Method: stove
Cuisine: Mexican