These soft keto tortillas are made with almond flour, psyllium husk, eggs, and olive oil for a flexible, low-carb alternative to traditional tortillas. They’re perfect for tacos, wraps, burritos, quesadillas, and meal prep while fitting a ketogenic and gluten-free lifestyle.
Total Time:40 Minutes
Yield:8 tortillas
Ingredients
2 cups finely ground almond flour
2 tablespoons psyllium husk powder
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
2 tablespoons olive oil
¼–⅓ cup warm water
Optional Seasonings
Garlic powder
Onion powder
Italian seasoning
Smoked paprika
Ground cumin
Fresh herbs
Instructions
Mix almond flour, psyllium husk, baking powder, and salt.
Add eggs, olive oil, and warm water.
Mix until a soft dough forms.
Rest for 10 minutes.
Divide into 8 dough balls.
Roll each between parchment paper into a thin circle.
Cook on a dry skillet over medium heat for 1–2 minutes per side.
Cover cooked tortillas with a clean towel to keep them soft.
Notes
Finely ground almond flour produces the softest tortillas.
