📍 Where this dish comes from: Mexico City · Angel of Independence
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 92kcal
Ingredients
- 1/2 cup blanched almond flour sub: all almond flour for nuttiest flavor
- 1/4 cup coconut flour sub: omit for extra-soft wraps, add 2 Tbsp almond flour instead
- 1/2 cup warm water sub: unsweetened almond milk
- 1/4 tsp fine sea salt sub: garlic salt or taco seasoning pinch
Instructions
- Make the dough: Combine almond flour, coconut flour, salt, and warm water in a bowl. Stir with a spoon, then knead 30 sec until a pliable dough forms.
- Portion & press: Divide dough into 4 balls. Place one ball between two sheets of parchment and roll or press to a 6-inch circle about ⅛ in thick.
- Cook: Heat a dry non-stick or cast-iron skillet over medium. Peel parchment, transfer tortilla, and cook 60–90 sec per side until light golden spots appear. Repeat.
- Keep warm: Stack finished tortillas in a clean towel to stay soft until serving.
Nutrition
Serving: 1serving | Calories: 92kcal | Protein: 4g | Fat: 7g | Fiber: 3g
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About This Dish
Soft, flexible, and ready in ten minutes, these stovetop tortillas are your keto blank canvas — perfect for tacos, wraps, or quick quesadillas.
Health Benefits
- Almond and coconut flour replace wheat flour, keeping these tortillas genuinely low-carb.
- Almond flour provides healthy fats that make these tortillas satisfying.
Pairs Well With
- Steak & Roasted Poblano Salad
- Spicy Cabbage Slaw with Lime Crema