Module 8 · Breads
Soft Almond Herb Tortillas with Avocado & Lettuce
Soft Almond Herb Tortillas with Avocado & Lettuce is a keto bread with 4 g net carbs, 5 g protein and 10 g fat per serving (125 kcal). It serves 6 and takes 50 minutes in total.
Flexible skillet tortillas with a gentle cumin note and a soft fold that holds its filling. Tuck in avocado, crisp lettuce and leftover roast chicken for an easy lunch.
How did it turn out? Rate this recipe
ratingratings
No ratings yet
Sign in to rate this recipeThanks! You rated it Could not save your rating. Please try again.
Allergens in this Ketogeni recipe: eggs, tree nuts. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 6 servings · Active time: 25 min · Total time: 50 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 4 g |
| Protein | 5 g |
| Fat | 10 g |
| Energy | 125 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 140 g organic blanched almond flour
- 20 g organic psyllium husk powder
- 1 piece organic egg
- 140 ml warm water
- 0.5 tsp organic ground cumin
- 0.5 tsp fine sea salt
- 1 tbsp organic avocado oil
- 1 piece organic avocado, ripe and sliced
- 100 g organic crisp lettuce leaves
- 80 g organic cucumber, cut into matchsticks
- 10 g organic fresh coriander leaves
Step-by-step method
- Stir almond flour, psyllium, cumin and salt in a bowl. Add the egg and most of the warm water, then mix into a soft dough. Add the remaining water only if dry patches remain.
- Cover and rest the dough until it feels supple and easy to shape, about 10 minutes. Divide into six equal portions and roll each into a ball.
- Place one ball between two sheets of parchment. Roll into a thin round about the size of a small plate. Keep the remaining dough covered so it does not dry out.
- Warm a heavy skillet over medium heat. Peel the tortilla from the parchment and cook until small golden spots appear, about 1 minute per side. Adjust the heat if it colours before it sets.
- Stack cooked tortillas under a clean towel to keep them soft while you cook the rest. Fill with avocado, lettuce, cucumber and coriander, then fold gently to serve.
Chef’s tips
- If a tortilla cracks when folded, warm it briefly in the covered stack to soften it.
- Roll between parchment sheets; extra flour can make these dry and brittle.
- Keep the pan at medium heat so the centres cook before the edges turn crisp.
Variations
- Use organic dried oregano and lemon zest instead of cumin.
- Add grated organic cheddar and wilted spinach for a warm quesadilla-style base.
- Fill with grilled vegetables, herbs and a spoon of yoghurt sauce.
Storage
Refrigerate stacked tortillas with parchment between them for up to 3 days. Rewarm in a dry skillet or covered pan. Freeze for up to 1 month with parchment between each one.
Questions and answers
How many net carbs are in Soft Almond Herb Tortillas with Avocado & Lettuce?
One serving has 4 g net carbohydrates, 5 g protein and 10 g fat (125 kcal). The recipe makes 6 servings. These figures are estimates; your own ingredients may differ.
Can I make Soft Almond Herb Tortillas with Avocado & Lettuce ahead, store or freeze it?
Refrigerate stacked tortillas with parchment between them for up to 3 days. Rewarm in a dry skillet or covered pan. Freeze for up to 1 month with parchment between each one.
Which allergens are in Soft Almond Herb Tortillas with Avocado & Lettuce?
It contains eggs and tree nuts, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Soft Almond Herb Tortillas with Avocado & Lettuce vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Soft Almond Herb Tortillas with Avocado & Lettuce?
Yes. Use organic dried oregano and lemon zest instead of cumin. Add grated organic cheddar and wilted spinach for a warm quesadilla-style base. Fill with grilled vegetables, herbs and a spoon of yoghurt sauce.