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Almond Flour Tortillas Recipe | Soft Keto Low Carb Wraps Made Easy

Soft, flexible almond flour tortillas that cook quickly and roll without cracking. Simple pantry ingredients make low-carb wraps ideal for tacos, burritos, and meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 tortillas

Ingredients
  

Ingredients

  • 1 1/2 cups blanched almond flour (extra-fine)
  • 1 tablespoon psyllium husk powder or 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 large egg
  • 2 tablespoons olive oil or avocado oil
  • 1/2 cup warm water, start with 1/3 cup and add as needed

Instructions
 

Instructions

  • Whisk almond flour, psyllium husk powder or xanthan gum, baking powder, and salt in a medium bowl until evenly combined.
  • Stir in the egg, oil, and warm water, starting with 1/3 cup and adding more as needed until a soft, slightly tacky dough forms.
  • Let the dough rest for 5 to 10 minutes to hydrate.
  • Divide the dough into 6 to 8 balls for taco-size tortillas or 4 to 6 for burrito-size, lightly oiling your hands to prevent sticking.
  • Place a dough ball between two sheets of parchment and roll to 6 to 8 inches wide, about 1/16 to 1/8 inch thick, then peel off the top parchment.
  • Preheat a dry cast-iron or nonstick skillet over medium to medium-high heat until hot.
  • Flip the tortilla onto your hand and transfer it to the skillet; cook 30 to 60 seconds until light golden spots appear.
  • Flip and cook 20 to 30 seconds more, removing before it crisps to keep it flexible.
  • Stack cooked tortillas on a plate and cover with a clean towel to keep warm and soft.

Notes

If dough is sticky, dust with a little almond flour or chill 5 minutes; if dry, add warm water 1 teaspoon at a time. Roll slightly thicker or add a touch more water if edges crack. Store at room temperature up to 6 hours, refrigerate 5 to 6 days with parchment between tortillas, or freeze up to 2 months. Reheat in a dry skillet 15 to 30 seconds per side or microwave wrapped in a damp paper towel 10 to 15 seconds. For vegan: omit egg, use 1 1/2 tablespoons psyllium and add 1–2 tablespoons more water, knead well, and rest 10 minutes. Variations: herb-garlic, smoky chipotle, everything bagel, Parmesan, or a coconut-almond blend (swap 1/4 cup with coconut flour and add 2–3 tablespoons more water).