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5 from 104 votes

15-Minute (& Suuuper Pliable) Keto Tortillas

15 minutes
Calories: 200kcal

Ingredients

  • 96 grams almond flour
  • 24 grams coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt (depending on whether sweet or savory)
  • 2 teaspoons apple cider vinegar
  • 1 eggs (lightly beaten)
  • 3 teaspoons water

Instructions

  • Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor.
  • Pulse until thoroughly combined.
  • Pour in apple cider vinegar with the food processor running.
  • Once it has distributed evenly, pour in the egg.
  • Followed by the water.
  • Stop the food processor once the dough forms into a ball.
  • The dough will be sticky to touch.Wrap dough in cling film and knead it through the plastic for a minute or two.
  • Think of it a bit like a stress ball.
  • Allow dough to rest for 10 minutes (and up to two days in the fridge).
  • Heat up a skillet (preferably) or pan over medium heat.
  • You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot.
  • The droplets should ‘run’ through the skillet.
  • Break the dough into eight 1” balls (26g each).
  • Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter.
  • Transfer to skillet and cook over medium heat for just 3-6 seconds (very important).
  • Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds.
  • To rewarm, heat briefly on both sides, until just warm (less than a minute).These tortillas are best eaten straight away.
  • But feel free to keep some dough handy in your fridge for up to three days.

Nutrition

Calories: 200kcal