Print Recipe
Low Carb Tortillas

Chewy Low Carb Tortillas for the Tastiest Mexican Food Ever

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



1 cup almond flour

1 tbsp coconut flour

4 tbsp psyllium husk powder

½ tsp salt

2 eggs

1 cup boiling water


  1. In the bowl of a stand mixer fitted with the paddle attachment, mix the almond flour, coconut flour,  psyllium husk powder and salt.
  2. Add the eggs and mix to combine.
  3. Add the water and mix until well combined.
  4. Let the dough sit for 2-3 minutes.
  5. Divide the dough into 8 balls.
  6. Flatten the ball between 2 pieces of lightly greased parchment paper and roll into a 5 ½ -6-inch circle.
  7. Grease a large pan with olive oil and heat over medium heat.
  8. Peel off top layer of parchment paper.
  9. Once hot, invert a tortilla onto pan, wait 10 to 15 seconds, and then carefully peel off parchment.
  10. Cook for 1-2 minutes, then flip it over and cook for 1 to 2 minutes or until other side is browned.
  11. Repeat with remaining dough.
  12. Serve with your favorite toppings.


Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon