First, in a mixing bowl, whisk together the almond flour, coconut flour, and salt until well combined.

Add the olive oil and eggs to the dry ingredients. Mix well until the mixture resembles coarse crumbs.

Gradually add warm water, a tablespoon at a time, while mixing. Continue adding water until the dough comes together and can be easily shaped into a ball. The amount of water needed may vary, so add it gradually.

Once the dough is formed, divide it into 8 equal portions. Roll each portion into a ball.

Place a ball of dough between two sheets of parchment paper. Use a rolling pin to roll it out into a thin, round tortilla. Aim for a diameter of about 6 to 8 inches (15 to 20 cm). Repeat the process with the remaining dough portions.

Then, heat a non-stick skillet or griddle over medium heat. Carefully transfer a tortilla onto the hot skillet and cook for about 1 to 2 minutes on each side, or until lightly browned and cooked through. Repeat with the remaining tortillas.

Remove the tortillas from the skillet. Keep them warm by wrapping them in a clean kitchen towel or placing them in a tortilla warmer.

Finally, serve the almond flour tortillas warm and use them for tacos, wraps, quesadillas, or any other desired filling.