These 15-minute gluten free and keto tortillas are super pliable, easy-peasy and make the best low carb tacos!
15-Minute Keto Tortillas 🌮
Suuuper pliable, just 1 egg, & 2g net carbs! 💁🏿
We’re very (very) excited to share this recipe for grain-free keto tortillas with you. And note, that we don’t take excitement lightly. And note numero 2, we’re half-Mexican here. i.e. we know tortillas.
The result is a nice and pliable tortilla which will puff when cooked (!!). An ideal replacement for flour tortillas (or corn, for that matter). All for your taco’s delight.
Oh, and did we mention just 1 egg for 8 tortillas?! Yup, no eggy business here here peeps.
Mixed in your food processor, kneaded briefly, and cooked in under a minute. They make for an ideal buddy to your weeknight meal.
And let’s not forget just 2g net carbs per (real-sized) tortilla. Ideal. Particularly when served up with our slow-cooked pulled skirt steak. Or go the seafood route with our camarones a la diabla (i.e. spicy Mexican shrimp) or my mother’s shrimp tacos. Triple yum.
We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum and baking powder, and we’re golden.
No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
The Deets 🔍
As mentioned, you will be mixing it all up in the food processor. The dough will be sticky to touch, but resist the temptation to add more flour.
You will then need to wrap the dough in cling film, and knead it through the cling film for a couple minutes. A stress-ball sorta-thing.
Then the dough must be allowed to rest for at least 10 minutes. This will give the flours (coconut in particular) time to soak up the liquids evenly.
And for the roll out, using a tortilla press is much easier. But it works just fine with a rolling pin and two pieces of parchment paper.
One last (very important!!) thing: when cooking, coconut flour burns rather rapidly. So while this does help you to get the traditional charred marks of flour tortillas, you do need to keep an eye out for them to keep them from burning. Having said that, you do want your skillet to be very hot in order for the tortillas to cook quickly (in under a minute) and stay pliable. Like any tortilla, if the heat is not high enough it will harden and crack.
Yes, we know tortillas are savory. But hear us out. We actually love these sprinkled with cinnamon and served up with strawberries and cream. Or just cream.
A quick pancake-meets-crepe sorta thing. And totally tasty, so keep it in mind.
p.s. if just gluten free, you might also like to take a peek at our suuuper pliable gluten free ‘flour’ tortillas.
And p.s. 2, check out our ‘puffed’ tortilla chips made out of this dough!
15-Minute Gluten Free, Low Carb & Keto Tortillas
These 15-minute gluten free and keto tortillas are super pliable, easy and make the best low carb Mexican tacos!
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. The key is not to overcook them, as they will no longer be pliable or puff up.
Keep them warm wrapped in kitchen cloth until serving. 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.
One (very important!!) thing: when cooking, coconut flour burns rather rapidly. So while this does help you to get the traditional charred marks of flour tortillas, you do need to keep an eye out for them to keep them from burning. Having said that, you do want your skillet to be very hot in order for the tortillas to cook quickly (in under a minute) and stay pliable. Like any tortilla, if the heat is not high enough it will harden and crack.