These low-carb Keto Tortillas are perfect for tacos, wraps, and so much more!
Who knew you could make such hearty, tasty, low-carb tortilla with no gluten in sight? This protein-packed wrap might just be one of the healthiest ways to enjoy your favorite tacos and sandwich wraps. I also use them for breakfast burritos and tortilla pizzas.
And why not think outside the box? Sometimes I’ll just wing it and make up random recipes to see if they work. For instance, one of my new favorite ways I enjoy these tortillas is to slather them with a mix of plain Greek yogurt and sunflower seed butter, then top it with granola. Roll it up, and you’ve got a power wrap that’ll have you crushing those cravings.
Oftentimes, low-carb tortillas don’t offer the best flavor, especially the store-bought variety. These homemade tortillas are a different story. They boast a mild, nutty flavor and a soft, chewy texture that keeps me full until my next meal.
Additionally, keto tortillas are quite durable. I’ve stuffed them full of my favorite fillings, and they’ve yet to break apart. Even better, they’re super easy to make! Once you try this recipe, you’ll never go back to store-bought tortillas!
What does keto mean?
The keto diet (short for “ketogenic”) is a way of eating that shifts the body into ketosis. That’s when your body starts burning fat for fuel instead of carbs. This ketosis produces molecules called ketones that keep you going. Keto requires a diet high in healthy fats, plenty of protein, and very few carbs, about 50 grams or less a day.
People often associate the keto diet with benefits such as weight loss, improved blood sugar control, reduced brain fog, and increased energy levels. However, these effects can vary depending on the individual. While some people follow the diet temporarily, others may adopt it as a long-term lifestyle, depending on their health goals. If you’re considering it, it’s important to talk to your doctor or nutritionist before starting.
How do I store leftovers?
Once cooked, simply stack them in between layers of parchment paper and place them in a freezer-safe bag. Freeze for up to 3 months, or refrigerate for up to 3 days. They can be reheated on the stove.
Serving suggestions
While these tortillas make great pockets for Ground Chicken Tacos and the veggie-friendly Avocado Tacos, you can also serve them as a breakfast-style wrap with scrambled eggs topped with green onions and chopped tomatoes.
Alternatively, you can also enjoy them in a Grilled Mango Chicken-Cauliflower Rice Wrap, combining sweet and savory flavors nicely. Really, any wrap, from a Cheeseburger Wrap to Chicken Caesar Wrap, works well with these tortillas.
Ingredients
- 3 cups almond flour
- 8 tablespoons psyllium husks
- 1 teaspoon salt
- 1 1/2 tablespoons avocado oil
- 1 1/4 cup warm water
Instructions
- In a large mixing bowl, combine almond flour, psyllium husks, and salt.
- Add avocado oil and warm water to the dry ingredients and mix until a dough forms.
- Let the dough rest for a minute, then knead gently and divide into 12 equal parts.
- Roll each part between two pieces of parchment paper into a thin tortilla shape.
- Heat a non-stick pan over medium heat and cook each tortilla for about 2-3 minutes on each side, or until golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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