How To Make Best-Ever Keto Tortillas

A lot of people talk about how much they miss bread on the Keto diet, but what about tortillas?! Without them, there are no quesadillas, no enchiladas, and definitely no cheesy taco casserole. These tortillas are sturdy enough to hold up to whatever you fill them with, and they’re ready in under 30 minutes.





1 cup Almond flour

1/4 cup Coconut flour

2 tsp. Xanthan gum 

1 tsp. Baking powder

1/2 tsp. Kosher salt

3 tsp. Lime juice

1 egg, lightly beaten

1 tbsp. Water


  1. Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor. Pulse for 5 seconds, until combined.
  2. With the food processor running, slowly pour in lime juice, then egg, and then water, to the flour mixture. When dough comes together and forms a ball, empty it onto a piece of plastic wrap and wrap tightly. Knead the dough for a minute or two in your hands, then place in refrigerator to rest for 10 minutes.
  3. Divide dough into 8 small balls, about 1 1/2″ in diameter. Place one ball between two pieces of parchment or wax paper and roll until it’s about 1/8″ thick. (The tortilla should be about 5″ to 6″ in diameter.)
  4. Heat a large cast iron skillet over medium-high heat. When hot, add tortilla and cook until slightly charred, about 20 seconds per side. While one tortilla is cooking, continue rolling out the next. Continue until all tortillas are rolled and cooked and serve immediately.

Recipe Courtesy- Delish.

Culinary News

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