Method

Almond flour: Blanched almond flour is preferred, to keep the texture light and sturdy. Avoid using almond meal, as it c can be quite heavy, and will leave the tortilla to be dense. 

Psyllium husk: Whole psyllium husks, NOT ground psyllium husks. Psyllium is a form of fiber, that contains zero carbs. When used in keto bread recipes, gives sturdiness to the dough, without the need for any flour or grains.

Begin by adding your dry ingredients to a mixing bowl and thoroughly combining them. After mixing, incorporate the olive oil and warm water until the mixture forms a thick dough. Use your hands to knead the dough until it becomes smoother.

Transfer the dough to a lightly floured surface and divide it into either 4 large or 8 small portions. Gently press down on each portion of dough. Cover a ball of dough with parchment paper and, using a rolling pin, roll it out until it's thin and flat. Use a dinner plate or appetizer plate to cut around the dough, shaping it into a circle. Repeat this process until all the dough is used.

To cook the tortillas, heat a non-stick pan or skillet over medium heat. Once hot, place a tortilla in the pan and cook for 2-3 minutes on one side before flipping and cooking for an additional 2 minutes on the other side. Repeat until all the tortillas are cooked.

Serving with ideas: Steak Fajitas, Keto-Friendly, Chicken Fajitas, Keto-Friendly, Breakfast Sausage, Keto-Friendly.

Refrigeration: Store cooked tortillas in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. Place parchment paper between each tortilla to prevent sticking.

Freezing: Tortillas can be frozen for up to 3 months. Wrap each tortilla individually in plastic wrap or place parchment paper between them before storing in a freezer bag. Thaw at room temperature before reheating.