Keto-Friendly Flour Tortillas Recipe | King Arthur Baking

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Keto-Friendly Flour Tortillas Recipe by Molly Marzalek-Kelly 7 Reviews 4.0 out of 5 stars

Have you been missing your favorite tortillas since you started choosing keto-friendly foods? Get back into the game with these wonderfully soft and foldable keto-friendly tortillas. Butter adds to their flavor and helps create their pliable texture.

Prep 10 mins Bake 6 to 12 mins Total 45 mins Yield six 6” to 7” tortillas Print Share

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Ingredients

• 1 1/4 cups (150g) King Arthur Keto Wheat Flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon table salt
• 2 tablespoons (28g) butter, room temperature
• 1/2 cup (113g) water, lukewarm

Nutrition Information

Featured products

Keto Wheat Flour $11.95 French Rolling Pin $19.95 Rolling Mat $32.95

Instructions

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1. In a medium-sized bowl, whisk together the flour, baking powder, and salt.

2. Add the butter. Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out.

3. Pour in the water and stir briskly with a fork or spatula to bring the dough together; it’ll be sticky. Cover the bowl and allow the dough to rest for 15 minutes. This gives the flour time to fully absorb the water.

4. Turn the dough out onto a lightly floured work surface and knead briefly, just until it forms a ball. If the dough remains sticky, add a bit more flour.

   Learn more

   Blog

   Introducing Keto Wheat Flour

   By Rossi Anastopoulo

5. Divide the dough into six pieces, about 48g each. Round the pieces into balls, flatten slightly, and allow to rest, covered, for 10 minutes.

6. While the dough rests, preheat an ungreased cast iron griddle or skillet over medium heat (about 350°F).

7. Dust your work surface and hands with flour. Working with one dough ball at a time, use your fingers to press the ball into a 4” round. Then use a rolling pin to roll into a 6” to 7" round. Keep the remaining dough balls covered while you work.

8. Cook the tortilla in the ungreased pan for about 30 to 60 seconds on each side, until it develops light- to medium-brown “leopard spots.” Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable.

9. Repeat with the remaining dough balls.

10. Serve tortillas warm or at room temperature.

11. Cool any leftovers completely, then wrap tightly in plastic and refrigerate for several days; freeze for longer storage. Reheat in an ungreased skillet, or for a few seconds in the microwave.

Tips from our Bakers

• Feeding a crowd? This recipe is easily doubled; simply double all the ingredients and proceed as directed.

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4.2 out of 5 stars out of 5 stars 554 Reviews Reviews Keto Wheat Flour $11.95 4.9 out of 5 stars out of 5 stars 3502 Reviews Reviews All-Purpose Flour $6.95 4.9 out of 5 stars out of 5 stars 6278 Reviews Reviews Half-Sheet Baking Parchment Paper - 50 pack $19.95 4.8 out of 5 stars out of 5 stars 645 Reviews Reviews Bench Knife $28.95

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