Why this recipe works
Soft, pliable, and tasty, keto tortillas or wraps are hard to find. They either are bound with xanthan gum or have enough powerfully flavored ingredients to overwhelm the most potent fillings. We wanted chew and flexibility without chemical add-ins or off-flavors.
We started with a pourable batter and made a crepe-like wrap, but flipping it was difficult and the egg-forward flavor was unpleasant. Next, we attempted a more robust tortilla. A few simple ingredients worked best—almond flour was a great base, flaxseed meal and egg gave us flexibility and chew, and salt kept the tortillas from being bland. The dough came together quickly in the food processor. Letting it rest hydrated the flaxseed meal and gave us time to prep our cooking method, identical to our corn tortilla making method. We used a cut zipper-lock bag and olive oil spray (to prevent sticking) to flatten out our tortillas before quickly cooking them in a skillet. Leftover tortillas make great chips: Cut each tortilla into six wedges and bake in a single layer on a parchment paper–lined rimmed baking sheet in a 350-degree oven until crisp and the edges are browned, 12 to 15 minutes; let cool completely before serving
Jump to RecipeDirections:
- Process almond flour, flaxseed meal, eggs, and salt in food
processor until rough dough ball forms, about 1 minute. Transfer
dough to bowl and cover with plastic wrap; let rest for 10 minutes. - Pinch off and roll dough into 12 balls (about 1 ounce each).
Transfer dough balls to plate and cover with damp paper towel. Cut
open seams along sides of 1-gallon zipper-lock bag, leaving bottom
seam intact. Spray inside of bag lightly with olive oil spray. - Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low
heat until shimmering. Using paper towels, carefully wipe out oil,
leaving thin film of oil on bottom of skillet. Place 1 dough ball in
center of prepared bag. Fold top layer of plastic over ball. Using
clear pie plate, press dough flat into 5-inch circle. - Peel top layer of plastic away from tortilla. Using plastic to lift
tortilla from bottom, place exposed side of tortilla in palm of your
hand and invert tortilla. Peel away plastic. Carefully flip tortilla into
skillet and cook until edges lighten in color, about 2 minutes, flipping
halfway through cooking. Transfer tortilla to tortilla warmer or wrap in
damp dish towel. Repeat with remaining oil and remaining dough
balls, lightly spraying bag with oil spray as needed.
KETO TORTILLAS
Ingredients
- 1¼ cups 5 ounces blanched, finely ground almond flour
- ½ cup 2 ounces ground flaxseed meal
- 2 eggs
- ½ teaspoon table salt
- 2 tablespoons extra-virgin olive oil divided
Instructions
- Process almond flour, flaxseed meal, eggs, and salt in food
- processor until rough dough ball forms, about 1 minute. Transfer
- dough to bowl and cover with plastic wrap; let rest for 10 minutes.
- Pinch off and roll dough into 12 balls (about 1 ounce each).
- Transfer dough balls to plate and cover with damp paper towel. Cut
- open seams along sides of 1-gallon zipper-lock bag, leaving bottom
- seam intact. Spray inside of bag lightly with olive oil spray.
- Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low
- heat until shimmering. Using paper towels, carefully wipe out oil,
- leaving thin film of oil on bottom of skillet. Place 1 dough ball in
- center of prepared bag. Fold top layer of plastic over ball. Using
- clear pie plate, press dough flat into 5-inch circle.
- Peel top layer of plastic away from tortilla. Using plastic to lift
- tortilla from bottom, place exposed side of tortilla in palm of your
- hand and invert tortilla. Peel away plastic. Carefully flip tortilla into
- skillet and cook until edges lighten in color, about 2 minutes, flipping
- halfway through cooking. Transfer tortilla to tortilla warmer or wrap in
- damp dish towel. Repeat with remaining oil and remaining dough
- balls, lightly spraying bag with oil spray as needed. Serve.