Keto tortillas with almond flour and psyllium
Almond flour gives these tortillas healthy fats and vitamin E, while psyllium adds more fiber and helps create a flexible flatbread without wheat flour. Olive oil keeps the dough softer, and the simple ingredient list makes them a practical low-carb replacement for wraps, tacos, and quick snacks. Because of the almond flour base, they fit keto best in moderate portions.
Combine almond flour (250 g), psyllium (50 g), table salt (6 g), and dried garlic (1 g) in a deep bowl. Mix the dry ingredients thoroughly so the psyllium and seasonings are distributed evenly and no dense lumps remain.
Pour in warm water (250 g) and olive oil (10 g). Stir first with a spoon or spatula, then gather the dough quickly with your hands until it becomes soft and compact and almost stops sticking to your fingers.
Transfer the dough to a work surface and divide it into 4 equal pieces. Place each piece between two sheets of parchment, press it lightly with your hand, and roll it into a thin round tortilla about 24-25 cm wide.
Heat a dry skillet well over medium heat. Lay the first tortilla onto the hot surface and cook for 2-3 minutes until dry golden spots appear underneath, then turn it carefully and cook the second side for about 2 more minutes.
Stack the finished tortillas right away and cover them with a towel or plate so they stay flexible. Serve them as a base for wraps and tacos, or cool them, refrigerate them for a few days, and freeze them with parchment between each tortilla for longer storage.
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