Preheat your pan. Heat a non-stick skillet over medium heat while you prepare your dough. This way, it’s nice and ready when you are!

Mix the dry ingredients. In a large bowl, whisk together the almond flour, salt, and baking powder. This ensures everything’s evenly distributed.

Add the wet ingredients. Crack the eggs into the bowl and add the olive oil or melted coconut oil. Mix well until a dough forms. Don’t worry if it feels a bit sticky; that’s normal!

Knead lightly. On a clean surface, knead the dough just a few times until it’s smooth. If it’s too sticky, dust with a little extra almond flour to help with handling.

Divide the dough. Split the dough into 6 equal portions. Roll each portion into a ball.

Flatten the tortillas. Using a rolling pin (or your hands, if you prefer), flatten each ball into a thin circle about 1/8 inch thick. Try to keep them as round as possible – but don’t stress if they’re not perfect!

Cook the tortillas. Carefully place each tortilla in the preheated skillet. Cook for about 1-2 minutes on each side, or until they develop a few golden brown spots. If they puff up, that’s a good sign—you’re doing it right!

Keep them warm. Transfer cooked tortillas to a plate and cover them with a clean kitchen towel to keep them warm and soft while you finish cooking the rest.

Serve & enjoy. Fill them with your favorite fillings, or simply enjoy them as a side with a dip. These almond flour tortillas are incredibly versatile and oh-so-delicious!