Soft and pliable, this my favourite keto tortilla recipe, whether you’re making soft tortillas for tacos, fajitas, burritos, quesadillas, etc, If you doubt how good these keto soft tortillas are, I can totally understand that. I’ve been disappointed by other recipes in the past, but seriously, this is the one! Unless you’re vegan, in which case you should check out my vegan flax seed tortillas instead. If not, gives these a try! You won’t regret it. Or you bake this dough up to turn it into crispy keto tortilla chips for nachos or just general dipping.
Keto Gluten-Free Soft Tortillas / Tortilla Chips Recipe
- 1½ cups (192g) almond flour
- ⅓ cup (48g) coconut flour
- 4 teaspoons xanthum gum
- 2 teaspoons baking powder
- ½ teaspoon Himalayan pink sea salt
- 4 teaspoons raw cider vinegar
- 2 large eggs, lightly beaten
- 2 tablespoons water
Whisk together almond flour, coconut flour, xanthan gum, baking powder and salt in a medium bowl.
Run an electric mixer through the mixture with a dough hook attachment if you have one or in food processor on low and pour in apple cider vinegar. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the mixer or food processor once the dough forms into a ball. The dough will be sticky to touch.
Wrap dough in plastic wrap and knead it through the plastic for a minute or two. Allow dough to rest for 10 minutes (or up to 3 days in the fridge).
Cooking Directions for Keto Soft Tortillas:
Break the dough into twelve 1½ ” balls. Roll the dough out to about 1/16” thick (or as thin as you can manage without them falling apart), sheets of parchment or waxed paper with a rolling pin. They should be around 8” diameter.
Transfer to a non-stick skillet or a crepe pan (works best if you have one) heated to medium and cook for only a few seconds (very important). Flip it over immediately using a thin spatula and continue to cook until just lightly golden on each side with a few charred marks, 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
Keep them warm wrapped in kitchen cloth or in a tortilla warmer until serving. To rewarm, heat briefly on both sides, less than a minute, until just warm. Serve warm, as quickly as you can after cooking. Use with keto chicken enchiladas, keto chicken fajitas, keto pulled pork carnitas tacos, keto taco beef, etc.
Cooking Directions for Keto Tortilla Chips:
Roll the dough out to about 1/16” thick (or as thin as you can manage without them falling apart) between two silicon baking mats, sheets of parchment or waxed paper with a rolling pin. Cut tortillas into small triangle shapes.
Brush uncooked tortilla dough triangles with olive oil and sprinkle with salt (or other seasonings if you want to change things up). Place in a baking tray lined with a silicon mat or parchment paper.
Bake for 7-8 minutes, flip then bake another 7-8 minutes or until golden brown and hardened. The tortilla chips will continue to become more crisp as they cool. Once cooled, store in an air tight container at room temperature for up to 5 days. Serve with keto guacamole, keto heart of palm spinach dip, salsa, or any dip you like.
Which of these did you make? Keto soft tortillas or keto tortilla chips? How did it go? Please let me know in the comments or if you post any pics on Instagram, tag me so I can see how they turned out. :)