Almond Flour Psyllium Husk Keto Tortillas - Egg Free
Flexible low-carb tortillas made with almond flour and psyllium husk that develop perfect pliability when cooled. These egg-free wraps work beautifully for keto meal prep, staying soft in the refrigerator and freezing well for batch cooking. The psyllium creates a stretchy, bread-like texture while coconut flour adds structure. Ideal for anyone following ketogenic, paleo, or gluten-free diets who misses traditional tortillas.
Ingredients
- ¼ cup psyllium husks, groundxanthan gum1:3 ratioketogluten-free
less stretchy texture
- ¼ cup hot water
- 1 cup almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- hot water, as needed
- 1 tablespoon avocado oil
Instructions
- 1
Whisk together psyllium, almond flour, coconut flour, baking powder, and sea salt in medium bowl
- 2
Add hot water then knead into a dough
- 3
Add more hot water as needed to form workable dough
- 4
Divide dough into 6 balls
- 5
Flatten each ball as thin as possible into round tortilla shapes
- 6
Heat oil on pancake grill to 350°F
- 7
Grill each side of tortillas until browned
- 8
Cool on rack
Tips
Make these ahead and store in refrigerator - they become more pliable when completely cooled
Add hot water gradually when forming dough to avoid making it too sticky
Roll tortillas as thin as possible for best flexibility and cooking results
Good to Know
Refrigerate up to 1 week in airtight container. Freeze up to 3 months.
Best made ahead - tortillas become more pliable after cooling completely
Serve at room temperature or warmed briefly
Common Mistakes
Add water gradually to avoid sticky dough
Don't skip cooling time - tortillas need to cool completely for best texture
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without psyllium husk?
Psyllium is essential for the stretchy texture. Xanthan gum works as substitute but use 1/3 the amount and expect different texture.
How long do these keep?
Store refrigerated up to 1 week or freeze up to 3 months. They actually improve in texture after cooling completely.
Can I use other flours?
Coconut flour can replace almond flour but use 1/3 the amount and add more liquid. Other nut flours work similarly to almond flour.