Low carb tortillas are a fantastic alternative for those looking to reduce their carbohydrate intake without sacrificing the beloved wrap or taco. These tortillas are made with almond flour and psyllium husk powder, creating a soft and flexible wrap that pairs perfectly with a variety of fillings. Whether you’re following a keto diet, managing your blood sugar, or just trying to make healthier choices, these tortillas will quickly become a staple in your kitchen.
What are Low Carb Tortillas
Not only are these tortillas incredibly versatile, but they are also easy to make. With just a few ingredients and a bit of time, you can whip up a batch of these low carb tortillas to use throughout the week. They are perfect for breakfast burritos, lunch wraps, or even as a side for dinner. Plus, they store well in the fridge or freezer, making meal prep a breeze.
Try this Low Carb Pizza Crust: Quick & Easy
Tasty Low Carb Tortillas for Any Meal
8
servings10
minutes16
minutes26
minutesIngredients:
2 cups almond flour
2 tablespoons psyllium husk powder
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons apple cider vinegar
1 cup boiling water
1 tablespoon olive oil (optional, for cooking)
Instructions:
- In a large mixing bowl, combine the almond flour, psyllium husk powder, baking powder, and salt.
- Add the apple cider vinegar to the dry ingredients and mix well.
- Pour the boiling water into the mixture and stir until a dough forms.
- Allow the dough to rest for 5 minutes to let the psyllium husk absorb the moisture.
- Divide the dough into 8 equal portions and roll each into a ball.
- Place a dough ball between two sheets of parchment paper and roll it out into a thin circle, about 6-7 inches in diameter. Repeat with the remaining dough balls.
- Heat a non-stick skillet over medium heat. If using, add a small amount of olive oil to the skillet.
- Cook each tortilla for 1-2 minutes on each side, or until lightly browned and cooked through.
- Remove the tortillas from the skillet and let them cool on a wire rack.
Ideas for Serving
- Breakfast Burrito: Fill with scrambled eggs, cheese, avocado, and bacon.
- Lunch Wrap: Use as a wrap for turkey, cheese, lettuce, and tomato.
- Taco Night: Fill with grilled chicken, salsa, and guacamole.
- Pizza Base: Top with tomato sauce, cheese, and your favorite toppings, then bake.
Nutritional Information (per tortilla)
- Calories: 120
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 4g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 4g
History
The concept of low carb tortillas gained popularity with the rise of low carb and ketogenic diets. Traditional tortillas, made from corn or flour, are high in carbohydrates, making them unsuitable for these dietary plans. By using alternative flours like almond flour and incorporating ingredients like psyllium husk powder, low carb enthusiasts have created a tortilla that fits within their nutritional goals while still providing the familiar taste and texture of traditional tortillas.
FAQs
Q: Can I freeze these tortillas?
A: Yes, you can freeze these tortillas. Stack them with parchment paper between each tortilla and store them in a freezer-safe bag. Thaw in the refrigerator before use.
Q: Can I use a different type of flour?
A: Almond flour is recommended for this recipe due to its low carb content and texture. Coconut flour may also be used, but the recipe will need adjustments as coconut flour absorbs more liquid.
Q: How do I store leftover tortillas?
A: Store leftover tortillas in an airtight container in the refrigerator for up to a week. Reheat in a skillet or microwave before serving.
Q: Are these tortillas gluten-free?
A: Yes, these tortillas are gluten-free as they do not contain wheat flour.
Q: Can I make these tortillas without psyllium husk powder?
A: Psyllium husk powder helps bind the dough and gives the tortillas their flexibility. It is highly recommended, but if you must omit it, the texture may be different.
