My best friend is allergic to not only nuts, but also coconut. This makes cooking for the two of us is somewhat tricky so whenever I get the chance to create a recipe that is both keto AND nut-free and coconut-free, I jump at it. This low-carb recipe is also egg-free and vegan in case you can't eat eggs either.
These nut-free keto tortillas are based on Martina’s original Keto Tortilla recipe but I have switched the almond meal and coconut flour for more ground flaxmeal and the addition of lupin flour. They are not like proper Mexican tortillas but if you're keto, you are going to love them!
I made 6 tortillas using this dought but you could make up to 8 tortillas if you roll the dough out thinner. I deliberately kept these plain but you could add whatever seasonings you like, smoked paprika, Italian herbs, nutritional yeast, grated Parmesan, onion powder or garlic powder.
These grain-free tortillas look fragile, but they are so sturdy and flexible and have a lovely deep flavour from the flaxmeal.
Looks like I’ll be having Taco Tuesday with my bestie soon. Enjoy!
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Serving size 1 tortilla
Allergy information for Nut-Free Keto Tortillas
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 1 tortilla)
Net carbs0.9 grams
Calories from carbs 2%, protein 19%, fat 79%
Total carbs12.6 gramsFiber11.7 gramsSugars0.7 gramsSaturated fat1.5 gramsSodium400 mg(17% RDA)Magnesium98 mg(25% RDA)Potassium206 mg(10% EMR)
Ingredients (makes 6-8 tortillas)
- 1 cup ground flaxmeal (150 g/ 5.3 oz)
- 1/2 cup lupin flour (60 g/ 2.1 oz)
- 2 1/2 tbsp psyllium husks (10 g/ 0.4 oz) – use whole husks, not powdered
- 1 tsp sea salt
- 1 cup room temperature water (240 ml/ 8 fl oz), plus 1/4 cup kept separate
- 2 tbsp olive oil or coconut oil for greasing pan
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