Almond Flour Tortillas

These almond flour tortillas are a gluten free and low carb alternative to traditional corn or wheat tortillas! They have a slightly nutty flavor and a chewy texture. These paleo tortillas are a great option for people who are gluten free, paleo, or keto. They can be used to make a variety of Mexican dishes, such as tacos, burritos, quesadillas, and enchiladas!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 8 tortillas

Calories: 56 kcal per serving

Ingredients

2 cups - almond flour
2 tablespoons - coconut flour
½ tsp - salt
2 tablespoons - olive oil
2 - eggs
¼ cup - warm water

Instructions

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.

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