Almond Flour Low Carb Tortillas

These low carb tortillas are made with a blend of almond flour and coconut flour, and the dough is amazingly easy to handle. With less than 2 net carbs per tortilla, they’re going to be your new favorite gluten free tortilla!

Almond Flour Low Carb Tortillas


3/4 cup + 1 tablespoon (98 g) finely ground blanched almond flour
4 tablespoons (28 g) coconut flour
1 teaspoon (4 g) xanthan gum
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg (50 g, weighed out of shell) at room temperature, lightly beaten
2 to 4 tablespoons lukewarm water


  1. In a food processor (a miniature one will do), place the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and pulse to combine. If the dough holds together well and feels moist but not wet, process until it forms a ball and mostly clears the dough from the bottom of the container. If the dough feels at all dry, add more water by the teaspoonful, processing after each addition until it reaches the proper consistency. Continue to process until the dough forms a ball as directed.
  2. Transfer the dough from the food processor to a piece of plastic wrap, wrap tightly and store in the refrigerator until you’re ready to make the tortillas (up to 4 days). It’s useful to allow the dough to chill for at least 10 minutes.
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get full recipes : glutenfreeonashoestring.com

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