Keto Almond Flour Tortillas (Edit recipe)

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These keto tortillas are made with almond flour and have a soft and pliable texture, you won’t believe how easy they are to make! Made with just 4 main ingredients, these wraps are perfect as sandwiches, quesadillas, pizzas, and more!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

5 minutes

INGREDIENTS

7

Serves: 2

Ingredients

4 Eggs, large
.5 cup Almond Flour
.5 cup Heavy Whipping Cream
.125 tsp Baking Powder
.25 tsp Garlic Powder
.25 tsp Parsley, Dried
.125 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix Dry Ingredients: Start by placing your dry ingredients into a mixing bowl and mix well.
Add Wet Ingredients: Once mixed, add the eggs and heavy cream. Mix together until completely incorporated. The dough should not be very thick.
Cook Tortillas: Heat up a non-stick pan or skillet on medium heat. Once hot, pour half of the mixture over it and cook for 2-3 minutes. Flip and cook for another 2 minutes. Repeat with the remaining mixture.

Notes

To store: Leftover tortillas can be stored in the refrigerator, covered in paper towels AND plastic wrap. The paper towel ensures it stays soft and fluffy, and less resistant to drying. Tortillas will keep well for up to 5 days. Let it sit at room temperature for 30 minutes before using. To freeze: Freeze leftovers in ziplock bags, and store them in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator overnight. Reheating: Microwave the wraps for 30-40 seconds, until soft and pliable.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	340
Fat:	34 g
Carbohydrates:	6 g
Protein:	10 g
Cholesterol:	80 g
Sodium:	154 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.