This easy-peasy-no-sweat creation is a great example how the best inventions are often born by accident. Read below the story behind this wonderful low-carb & paleo tortilla recipe and naturally how to prepare it effortlessly even when you are having the busiest time in your life!
Tips for preparing the 2-Minute 3-Ingredient Low-Carb Paleo Tortilla
This tortilla is so easy to make, that it’s ready in a cinch, guaranteed! But just to make it clear and easy as pie (or should we say now easy as tortilla?), here’s how to make this
truly trouble-free tortilla:
Grease a microwave-proof plate with oil. A plate about 8 inches (20 cm) in diameter works best. I use extra light olive oil for greasing, it does its job well without giving any nasty tang. You can naturally melt some butter or coconut oil and use those for greasing, but I use olive oil as it doesn’t need melting to be fluid (and I’m lazy!) Actually, I just tried it out: butter or coconut oil work pretty well when just softened — so at room temperature — you don’t have to melt them.
But here, I just spread a dash of olive oil (maybe some 1/4 – 1/2 teaspoon) on the plate with a kitchen towel.
Take all your ingredients ready. (Can you imagine that with this little amount of ingredients you can create something so splendid!) One note, though: be sure to use a bit more coarse type of almond flour, which is actually almond meal. I use Bob’s Red Mill here. Fine almond flour doesn’t work in this recipe, or actually it works but you have to add half of the amount of the more coarse flour. (You can read from the comments more about this.)
Add all dry ingredients to a small bowl…
… and just mix them together.
Add the egg…
…and mix well. Work fast so that the batter doesn’t get too thick. It’s easier to handle when it’s thin.
The batter is now ready.
Pour the batter on the greased microwave-proof plate.
Like this. You can tilt the plate to help spread the batter evenly.
Nuke on high for 1 minute. You might want to check it after 30 seconds and adjust the total baking time according to your microwave oven. I think my microwave oven gives some 1000 W, and I need 1 minute 30 seconds to achieve the best result. (Gosh this is a bad photo! Sorry about that…)
Here is the ready creation. Be careful, it’s hot! It might be a bit fragile, but it will hold better together after cooling down.
Top it with your favorite toppings and enjoy! (Oh yes, one tip: if the tortilla gets stuck to the plate, you can carefully loosen it with a cheese slicer. In my kitchen, cheese slicer is a handy tool for several kinds of small tasks, from transferring cookies onto a baking sheet to grating chocolate!)
My low-carb microwave tortilla experiments
Every day, I bring crisp bread for my son for the day care, but once I didn’t have time to bake bread in the oven, so I decided to use microwave instead. I’ve made crisp bread in the microwave several times, but my son was insisting something different than the usual microwave crisp bread I had made. Lately, his favorite crisp bread has been this one from KZ Clean Eating. However, that crisp bread (or parmesan crackers, as the product is named), contains flax seeds and I’m not too happy to give those for my son (talk about phytoestrogens!), that’s why I bake my own bread rather with chia seeds than with flax seeds.
Well, at that time, it was early morning and I certainly didn’t have time to do too many experiments, but I anyway had to bake bread for my son for the day care. So, I took 2 tablespoons almond flour (N.B. not super fine but rather almond meal), 1 tablespoon hemp hearts and 1 tablespoon chia seeds and mixed them together with a pinch of salt. I added one egg and mixed well. Then, I poured the quite thin batter on an oiled ceramic plate. The batter was so thin that I didn’t have to spread it on the plate, it just formed a nice, thin layer all by itself. I placed the plate in the microwave oven and nuked on high for 1 minute.
I was surprised when the result was quite a perfect low-carb tortilla instead of crisp bread! Well, now I had used just 1 minute for baking, usually when I make crisp bread in the microwave, I nuke it at least 3 minutes on high, flipping the bread after each minute. But this creation differed from the previous crisp bread versions that it was so thin. Usually I use much more almond flour, some 4 tablespoons, and the batter is much thicker making the bread thick as well. I definitely could use this version as tortilla!
But to make this experiment as crisp, I nuked the bread still another 2 minutes, flipping it after each minute. Well, the result wasn’t really crisp, just chewy, but my son took it happily to the day care and ate everything without complaining. I guess that tells much about it!
Anyway, I wanted to continue my experiments in search for the perfect low-carb tortilla (and to improve the crisp bread recipe for my son). On the next day, I made two other experiments, one with 2 tablespoons almond flour and 1 tablespoon + 1 teaspoon chia seeds (naturally with egg and pinch of salt added). Another experiment I made with 4 tablespoons almond flour and 1 tablespoon chia seeds.
The first experiment with only 2 tablespoons almond flour made even thinner tortilla — no crisp bread! The second experiment with 4 tablespoons almond flour was thicker and again chewy. The edges were crispy in both creations, though, as they had sucked more of the oil from the greased plate. Lesson learned: if you want to make crisp bread in the microwave oven, it’s better to use fat in the batter (actually I have used oil in my previous microwave crisp bread recipes but now just happened to have forgotten it…)
Even the tortillas were satisfactory (and my son ate them all!), I wanted to continue experimenting. I’m a researcher by nature, as you might know. Even when I was kid, I broke my toys on purpose just to see what is inside… Guess if my mom was happy!?
Well, but I don’t want to bore you with my childhood memories, so back to this recipe. I made still several other experiments basically with different amounts of almond flour and chia seeds, but also with psyllium husk powder, to see which combination creates the best result.
Below you’ll see some of my experiments, followed by the recipe for the absolute winner (the one in the lower right corner). Enjoy!
|Nutrition Information||In Total (recipe makes 1 serving)|
|Net carbs||1.5 g|
It’s a good idea to make some more tortillas and store them in the fridge. They also freeze well.
Ah, what the heck, this is also a great variation if you happen to like chia seeds. They give a nice, tasty crunch. This variation is also psyllium-free, just in case your system cannot handle psyllium:
|Nutrition Information||In Total (recipe makes 1 serving)|
|Net carbs||1.5 g|
Tips how to use the tortillas and how to vary them
I would love to know how you like this low-carb tortilla (and which one of the two variations), and how you prefer to eat it. Do you use it as a breakfast burrito? Fajitas? (By the way, there is a great 5-ingredient homemade fajita seasoning mix in my cookbook as well as recipe for shrimp/chicken fajitas!) Or how about topping it with something sweet, like low-carb lemon curd and whipped cream? Add some vanilla stevia to the batter for an extra indulgent taste!
Here are some ideas for savory tortillas:
- Add herbs like oregano and basil, and/or 1 teaspoon powdered tomato to the batter (add them together with other dry ingredients)
- Add 1 tablespoon powdered Cheddar cheese to the batter (again, add it with other dry ingredients) for a super-duper-delicious cheese flavor!
- Use these savory tortillas as pizza crusts, for breakfast burritos, or for example for keto fajitas. Below a photo of tortilla topped with avocado, celery, shrimp and mayonnaise-based sauce.
And here are some ideas for sweet tortillas:
- Add 10 drops vanilla stevia (this one is also good) or 1 tablespoon powdered erythritol (like Confectioner’s Style Swerve) and dash of vanilla extract to the batter
- Try different flavored stevias as well! How about toffee stevia, hazelnut stevia or cinnamon stevia?
- Sprinkle some erythritol crystals and Ceylon cinnamon on top of ready, hot tortilla for a sweet and satisfying low-carb snack!
- Below is a photo of my favorite variation, tortilla sweetened with vanilla stevia, filled with chocolate-flavored whipped cream, topped with hot chocolate sauce and salted peanuts.