Low Carb Easy Almond Flour Tortillas Recipe

Gluten Free
Quick Easy
Sides
Vegetarian
3.5/5
(6 reviews)
Low Carb Easy Almond Flour Tortillas
Zylo Recipes

Description

Imagine a soft, pliable flatbread, warm from the pan, ready to cradle your favorite fillings. These simple tortillas come together with just a few wholesome ingredients, offering a satisfying alternative to traditional wraps. The base of almond flour lends a delicate nutty flavor and creates a pleasingly soft texture, while ground flaxseed adds a subtle earthiness and enhances the tortilla's flexibility.

A blend of eggs binds the ingredients, contributing to a tender yet sturdy structure. A touch of xanthan gum provides just the right amount of elasticity, preventing the tortillas from tearing or crumbling. The result is a flatbread that's remarkably adaptable.

You can easily adjust the sweetness to your liking. Omit it entirely for a savory experience, or add a pinch of your favorite sweetener for a hint of subtle sweetness that complements both sweet and savory fillings. Experiment with dried herbs like oregano, basil, or thyme to infuse each tortilla with a personalized aromatic touch.

These tortillas are incredibly versatile. Use them as a blank canvas for your culinary creations. They are perfect for wrapping classic sandwich fillings like sliced turkey, ham, or roasted vegetables.

Transform them into flavorful burrito wraps, stuffed with seasoned ground meat, beans, and your favorite toppings. Or, for a quick and satisfying meal, use them as a pizza base. Simply brush with olive oil, add your desired toppings, and bake until the cheese is melted and bubbly.

The possibilities are endless. Their neutral flavor profile allows them to seamlessly integrate into a wide range of cuisines and culinary applications. Whether you're seeking a lighter alternative to bread, a versatile wrap for your favorite fillings, or a quick and easy pizza crust, these tortillas are sure to become a staple in your kitchen.

Enjoy the warmth, the satisfying texture, and the endless possibilities they offer.

Preparation Time

Prep Time
15 min
Cook Time
12 min
Total Time
27 min

Nutrition Information

Per 1 servings serving
C
Calories
180 Kcal

C
Carbs
6 g
Fi
Fiber
4 g
Sugar
1 g

P
Protein
8 g

C
Fats
14 g
Saturated Fats 1 g
Unsaturated Fats 12 g

Cholestrol 50 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    2-½ cup
    2.
    Raw Egg
    Raw Egg
    2 medium
    3.
    Xantham Gum Gluten Free by Hodgson Mill
    Xantham Gum Gluten Free by Hodgson Mill
    1 tsp
    4.
    Salt, Sea Salt
    Salt, Sea Salt
    1 teaspoon
    5.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp
    6.
    Whole Ground Flaxseed Meal by Bob's Red Mill
    Whole Ground Flaxseed Meal by Bob's Red Mill
    ½ cup
    7.
    Warm Water
    Warm Water
    ¼ cup
    8.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Combine almond flour, ground flaxseed, xanthan gum, salt, pepper, and erythritol in a food processor. Blend until well combined. Adjust sweetener and seasoning as desired.
    2.
    Add eggs and water to the food processor. Blend until you have a slightly tacky dough that is not too sticky.
    3.
    Place a large square of baking paper on a clean work surface. Turn the dough out onto the paper and divide it into four equal portions.
    4.
    Take one portion of dough and set the others aside. Place another large square of baking paper on top of the dough. Roll the dough out between the sheets of baking paper to an even thickness, roughly the size of a side plate. Place a side plate over the dough and score around the edges to create a circle. Trim away any excess dough and use it to patch up any thin areas of the tortilla. Roll the excess dough flat.
    5.
    Lightly oil a large skillet and heat it over medium-high heat. Carefully flip the tortilla off the baking paper into the skillet. Cook for 1-2 minutes on each side until golden brown and heated through. Repeat this process with the remaining dough to create four tortillas.