These almond flour tortillas are a low-carb, gluten-free take on the classic Mexican staple, inspired by the popular Siete brand. They are soft, pliable, and slightly nutty, made with just a few simple ingredients. Unlike corn or wheat tortillas, they hold together well for tacos, wraps, and quesadillas, and they come together in under 30 minutes.
Ingredients
- 2 cups (224 g) super-fine blanched almond flour
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (2 g) garlic powder (optional)
- 1 large egg (50 g), beaten
- 2 tablespoons (30 ml) water, plus more if needed
- 1 tablespoon (15 ml) olive oil or avocado oil
Instructions
- In a medium bowl, whisk together the almond flour, salt, and garlic powder (if using).
- Add the beaten egg, water, and oil to the dry ingredients. Stir with a spatula or your hands until a cohesive dough forms. If the dough feels too dry and crumbly, add water 1 teaspoon at a time until it comes together. If it is too sticky, add a little more almond flour.
- Knead the dough in the bowl for about 1 minute until smooth. Divide the dough into 8 equal portions and roll each into a ball.
- Place a ball between two sheets of parchment paper. Use a rolling pin to roll it into a thin circle, about 6 inches (15 cm) in diameter and roughly 1/8-inch (3 mm) thick. Repeat with the remaining balls, stacking the rolled tortillas with parchment between them.
- Heat a large non-stick skillet or cast-iron pan over medium heat. Do not add oil—the tortillas have enough oil in the dough.
- Carefully peel one tortilla from the parchment and place it in the hot pan. Cook for 45–60 seconds, until the bottom is lightly golden and the edges look set. Flip and cook the other side for 30–45 seconds. The tortilla should be soft and pliable, not crispy.
- Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining tortillas, adjusting the heat down if they brown too quickly.
- Serve immediately, or cool completely before storing.
Tips
- Use super-fine almond flour: Regular or coarse almond meal will make the tortillas gritty and crumbly. Look for “blanched” and “super-fine” on the label.
- Don’t overwork the dough: Over-kneading can make the tortillas tough. Mix just until the dough holds together.
- Roll between parchment: The dough is delicate; parchment prevents sticking without adding extra flour, which would dry out the tortillas.
- Keep them covered: Stack cooked tortillas under a towel to trap steam and keep them pliable. If they dry out, reheat with a damp paper towel.
Serving Suggestions
Use these tortillas for tacos filled with grilled chicken, carnitas, or black beans. They also work well as wraps for sandwich fillings, cut into wedges and baked for chips, or served alongside soups and stews. For a simple snack, warm them and spread with butter or guacamole.
Variations
- Spicy: Add 1/4 teaspoon of chili powder or a pinch of cayenne to the dry ingredients.
- Herbed: Stir in 1 tablespoon of chopped fresh cilantro or parsley for a fresh flavor.
- Seed-based: Replace half the almond flour with finely ground sunflower seeds or flax meal for a nut-free version (note: the texture will be slightly denser).
- Egg-free: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) in place of the egg. The tortillas will be more fragile, so handle gently.
Storage and Reheating
Store leftover tortillas in an airtight container or zip-top bag in the refrigerator for up to 5 days. To freeze, stack with parchment paper between each tortilla, place in a freezer-safe bag, and freeze for up to 3 months. Reheat in a dry skillet over medium heat for 20–30 seconds per side, or microwave wrapped in a damp paper towel for 15–20 seconds. Do not overheat or they will become brittle.
Frequently Asked Questions
Why are my tortillas falling apart? This usually happens if the dough is too dry or the tortillas are overcooked. Make sure to add enough water to form a smooth dough, and cook only until just set—overcooking dries them out and makes them crack.
Can I use coconut flour instead of almond flour? No, coconut flour is much more absorbent and requires different liquid ratios. If you want a coconut flour tortilla, look for a recipe specifically designed for it.
Are these tortillas keto-friendly? Yes, almond flour is low in carbohydrates, making these tortillas suitable for a ketogenic diet. One tortilla has roughly 2–3 grams of net carbs, depending on the brand of almond flour.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it in an airtight container for up to 2 days. Let it come to room temperature before rolling, as cold dough is harder to work with.
Why do my tortillas stick to the parchment? If the dough is too sticky, the tortillas can be hard to peel. Dust the parchment lightly with almond flour, or chill the dough for 10 minutes before rolling.
What can I use instead of an egg? A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) works as a binder, but the tortillas will be less elastic and more prone to breaking. You can also try aquafaba (chickpea brine) as a substitute, but results vary.
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- Sugar Cookies with Self-Rising Flour
- Sugar Cookies Using Shortening: Soft & Chewy
- Sugar Free Cookie Recipes: 3 Easy Low Carb Cookies
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