Are you looking for easy to make gluten free low carb tortillas? You’ll love the taste and texture of these almond flour tortillas and keto wraps.
I’ve been wanting to try making my own tortillas for a long time. But, a lot of the recipes are heavy in eggs. And, I recently found out I’m sensitive to chicken egg whites.
When I first started on a low carb diet, I used to rely on packaged foods. One of the things I used to buy a lot of are the Mama Lupe low carb tortillas. They are low in carbs, but made with wheat and a lot of hard to pronounce ingredients.
I had some time this weekend to work on some almond flour tortillas. To get the right texture, I added in some psyllium which is also a wonderful egg replacer.
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The great thing about psyllium is that all the carbs are fiber so you end up with zero net carbs. And, when you mix it with water, it forms a gel that can mimic gluten as well as eggs.
I made these low carb tortillas by blending the ingredients by hand in a mixing bowl. It worked out okay, but next time I’ll use a food processor to get the psyllium mixed in better.
With the amount of ingredients used, I got a half dozen six inch almond flour tortillas. In addition to using them for tacos and other Mexican dishes, they work great as keto wraps too.
These egg free tortillas kind of reminded me of a thin flat bread. So, they are perfect for making sandwich keto wraps to take for lunch. I’d like to try them in a low carb panini too.
There are so many things you can do with these yummy low carb tortillas. You can even use them to make tortilla chips if you cut them in triangles and bake them up crisp.
Some of my other recipes that would be perfect for these include Mexican Chicken Lasagna and Low Carb Quesadillas. I’m pretty excited to have this recipe for egg free almond flour tortillas. And, I’m planning to experiment more with them.
I feel like I’m becoming an expert in low carb psyllium recipes. Having to eliminate chicken egg whites in my diet really pushed me to experiment with more egg free low carb recipes.
Although you can use chia seeds in place of eggs, psyllium doesn’t have the hard seed shells to deal with. I’m just amazed by how well it replaces wheat gluten and eggs.
You do need to be careful about fiber, though. I find if I eat too much, it causes gas and bloating. So, I’m trying to limit the amount I eat so I don’t overdo it.
After I desensitize my egg sensitivity, I’m told that I can slowly incorporate them back into my diet. I would like to try making low carb tortillas with eggs, but I’ll have to use duck eggs since I can’t eat chicken eggs right now.
I’ll be using homeopathic drops long term that should alleviate my sensitivity to eggs. But, I do think I was eating way too many eggs in the past so I’ve cut back significantly.
The great thing about these egg free almond flour tortillas is that they don’t have any eggy taste. That’s because there are NO EGGS in the recipe.
Other keto wraps use a ton of eggs in the recipe so there is no way to hide that egg taste. I suppose you could cut back on the whole eggs and use egg whites.
If you’ve been buying those pre-made low carb tortillas, I encourage you to give this recipe a try. You may even find that you like these homemade wraps even better.
With Cinco de Mayo just a few months away, I need to spend a little time coming up with new low carb Mexican recipes. I’ve always loved enchiladas and chimichanga so maybe I’ll work on something like that.
My friend Amanda over at My Tootie Foodie has an amazing recipe for low carb fried ice cream that I must try. It used to be the dessert I’d always get at my favorite Mexican restaurant when I was at college.
What are your favorite things to do with tortillas? Do you make your own or buy pre-made ones?
Almond Flour Low Carb Tortillas – Easy Keto Wraps Recipe
Almond Flour Low Carb Tortillas - Egg Free Keto Wraps
Are you looking for easy to make gluten free tortillas that are low in carbs? You'll love the taste and texture of these almond flour tortillas and keto wraps.
Pour psyllium into a small bowl (or into food processor with dough blade). Add hot water and blend in quickly to form a gel.
In separate bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt.
Knead psyllium into dry almond flour mixture (or add dry mix into food processor and process). Continue until psyllium gel is evenly distributed, adding small amounts (1 teaspoon at a time) of hot water as needed to work in.
Divide dough into 6 balls. Then, flatten each ball as thin as possible into round tortilla shapes.
Heat oil onto pancake grill to about 350°F. Grill each side of tortillas until browned. Cool on rack.
Adapted from a paleo tortilla recipe found at Cassidy's Craveable Creations
About 2 grams net carbs per tortilla
I prefer making these ahead and storing them in the refrigerator. They become more pliable when cooled completely. They can also be frozen for longer storage and then thawed in the refrigerator.