Need a quick and healthful alternative to the standard lunch PB&J sandwich? These keto vegan tortillas are fun, super healthful, tasty, and easy to make. They are excellent with:
- fresh or sautéed greens
- fresh julienned or sautéed veggies (such as snap peas, carrots, zucchini, and sweet potato)
- sliced avocados
- hummus, olive tapenade, baba ganoush, or other keto spreads
- boiled and sliced or scrambled eggs (if you’re not vegan)
Taco night? You can use these keto vegan tortillas instead of conventional tortillas in standard Mexican cuisine. They are a bit fragile because they are gluten-free, but as long as they are handled gently, they can work great in an enchilada or similar recipe.
Any combination of spices and herbs can be added for extra zest, color, and flavor.
Extra Easy Keto Vegan Tortillas
Prep: 10 min
Cook: 15 min
Total: 25 min
Yield: 6 tortillas
- 2 cups almond flour
- ½ tsp salt
- ¼ tsp dried oregano
- ½ tsp xanthan gum
- ¼ tsp baking powder
- 1 Tbsp avocado or extra-virgin olive oil
- ½-1 cup warm water
- Optional spices to mix and match: ¼ tsp cumin, ⅛ tsp turmeric, 1 Tbsp black sesame seeds, 2 Tbsp fresh chopped basil, cilantro, or parsley, pinch of pepper
- Preheat oven to 375 degrees F.
- In a medium mixing bowl, add the dry ingredients and mix.
- Add ½ cup water and the oil and mix by hand until thoroughly combined. Add more water as needed until the dough holds together but is not too wet. Knead dough for 2-3 minutes, form into a ball, then cut into six equal pieces.
- Roll each of the six smaller sections of dough into balls, then push them down onto parchment paper with the back of your hand, forming flattened circles, approx. 1/8″ thick (or use a tortilla press lined with parchment paper if you have one).
- Line a baking tray with parchment paper, then transfer each of the tortillas carefully onto it. Bake for 10 minutes, then flip and bake for another 5 minutes.
- The finished tortillas can be crisped or reheated in a very hot skillet for 30 seconds per side.