These low-carb keto tortillas use just 4 ingredients (plus water, salt & oil) and are soft, pliable, gluten-free, egg-free, and vegan. Plus, these tortillas contain just 2g net carbs per wrap – perfect for low-carb snacks, lunches, and meals!
Diet-Friendly Almond Flour Tortillas
If I had to choose just one ‘bread’ product to eat for a whole month… well, honestly, I’d fail – but tortillas would definitely be in my top five! I’ve already shared recipes for easy Spinach Tortillas and Gluten-Free Tortillas. Now, here are some tasty keto tortillas. These low-carb tortillas are great for those trying to reduce their carb intake.
Though I’ve experimented with various vegan and gluten-free tortilla options before (as mentioned above) – to date, this version is my ultimate diet-friendly recipe. These protein-rich tortillas are not only low-carb but also grain-free, dairy-free, vegan, and gluten-free, plus they can even be made nut-free. But don’t worry – it may have a lot of things ‘missing’, but that doesn’t include the excellent taste or texture!
They are perfect for using as a keto flatbread, for wraps, tacos, burritos, nachos, quesadillas, and more! Plus, if you’ve spent any time on TikTok, then you’ll probably know the latest #wraphack sweeping the web (and if not, then give it a search!) – well, these almond flour tortillas are great for making stuffed keto wraps too. So let’s hop right to it!
The Ingredients & Substitutions
- Almond Flour: For a nut-free version, you could try sunflower seed flour, which has fairly similar properties and fat/protein content.
- Coconut Flour: This isn’t something I’ve tried to sub before because of how unique it is in terms of moisture content, etc.
- Psyllium Husk Powder: This is needed for acting similarly to gluten, helping to make the dough a little more malleable, and is probably the critical textural ingredient for these gluten-free tortillas. Check the FAQ section for sub suggestions.
- Baking Powder: Will act as a leavening agent and provide a little volume to the wraps. You can omit it for flatter results.
- Warm Water
- Olive oil
For some easy ‘flavored’ wrap options, check out the recipe notes section below.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How To Make Keto Tortillas?
Step 1: Prepare the low-carb tortilla dough.
- In a medium-sized bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt and stir to combine.
- Add the water and oil and mix it well with a spoon to form a dough.
- Knead the dough with your hands or a stand mixer) until it’s soft and smooth (30-45 seconds by hand).
You may need to add a little more water if your almond flour is fairly dry/fine. I used homemade almond flour (using blanched almonds), so it was moist and not super-fine. The dough should be moist but not sticky.
If the dough is a little too wet/sticky, add a little more coconut flour.
Step 2: Roll it out
- Divide the dough into the number of tortillas you’d like (4-6). I made six smaller tortillas of around 6-inch/15cm.
- One at a time, use your hands to roll each piece into a ball, keeping the remaining pieces covered under plastic wrap (e.g. in the fridge).
- Lightly oil the middle of two sheets of parchment paper, lay the dough ball in between and flatten it with your hand. Then, roll it out more with a rolling pin to your desired thickness. Be careful not to roll the almond flour tortillas out too thin, or they can crack. Once ready, carefully peel off the top layer of parchment paper.
If you want to make your low-carb tortillas perfectly round, then you can use a springform tin or an inverted bowl (see step-by-step photos for method).
Step 3: Cook the keto tortillas
- Lightly oil (don’t add too much or the wraps will become crispy!) a large non-stick pan/skillet and heat over medium heat. Once ready, transfer the tortilla to the pan by placing it tortilla-side-down (so the tortilla touches the pan), then peel the parchment paper off the top.
- Cook the tortilla for 2-3 minutes, then flip it and cook for a further 1-2 minutes. Meanwhile, roll out the next tortilla.
- Transfer the cooked tortilla to a plate and cover it with a kitchen towel (to keep it soft and pliable) while you prepare the remaining wraps. Then enjoy!
Coconut flour tortillas can burn easily if cooked for too long – so keep an eye on them as they cook.
To Make Ahead & Store
Make-ahead: The keto tortilla dough can be prepped 1 day in advance and stored in the fridge covered in plastic wrap.
Store: The prepared and heated vegan tortillas can be kept, covered, in the refrigerator for between 3-4 days.
Of course, I can’t write this section without mentioning the plethora of Mexican-inspired dishes you could create:
You can also use this as a keto flatbread; or a healthy keto pizza base or for various toppings, like this Vegan Kebab (Shawarma).
These low-carb wraps also make for a wonderful ‘bread’ option for mopping up soups, stews, and other saucy dishes!
Are Corn Tortillas Keto?
Technically, yes – but also no. While corn tortillas have a lower carb content than regular flour tortillas, you would only be able to eat one before fulfilling your carb quota in most cases. So, it’s best to avoid them and use a dedicated keto tortilla recipe instead.
Can Tortillas Be Frozen?
Yes, of course. You can freeze them for between 2-3 months. Add layers of parchment paper between the wraps, so they don’t stick together, then place within a bag to avoid freezer burn. Thaw in the fridge before re-heating/using.
How To Heat These Low-Carb Wraps?
There are several ways to re-heat these keto wraps. You can use the microwave for 20-30 seconds, re-heat them within a pan, or in the oven (until warmed through). I like to sprinkle them lightly with water before reheating. The water will steam and help to soften up the wraps again if needed.
What Can I Use Instead of Psyllium Husk Powder?
I’ve only ever tried this keto-friendly tortillas recipe with psyllium husk (not hull) powder, though you may be able to substitute two teaspoons of xanthan gum instead.
Side note: Some psyllium brands may turn your tortillas a purple shade – don’t worry, this is normal and not a sign of spoilage!
How Many Carbs Are In One Tortilla?
This will depend on the number of tortillas you make from the recipe. If you make six, then each tortilla will contain 2 g net carbs.
This information was calculated using Cronometer.com.
Recipe Notes & Variations
- Psyllium husk: If you only have whole psyllium husk, you can either grind it in a coffee/spice grinder to make powder or use 2 tbsp of it whole.
- For flavored keto tortillas: It’s easy to adapt with the herbs, spices, and seasonings of your choice. Some of my favorites include a combination of garlic powder and Italian herbs, some paprika and onion powder, chili powder (with some chili flakes, too), etc.!
- Using leftover dough: If you want to make perfect circle low-carb tortillas and have some leftover dough, you can use this to make some nachos (either in the pan or in the oven). Or simply make an additional tortilla.
- Cooking time: Depending on your pan’s exact heat, you may need to slightly reduce/increase the cooking time of these keto-friendly tortillas. Try not to overheat them, or they can become brittle and lose their flexibility.
- If you plan to make tortillas often, it could be a great idea to get a tortilla press. Alternatively, use a heavy frying pan (and your muscle power) as a DIY ‘press.’
- Make sure to keep any prepared almond flour tortillas under a kitchen cloth before serving – otherwise, they can dry out quickly.
- You can easily adapt this recipe to nachos by baking them in the oven or pan until crispy.
Related Vegan, Gluten-Free Bread Recipes
- Gluten-Free Tortillas
- Easy Spinach Tortillas Recipe
- Gluten-Free Pita Bread
- Gluten Free Naan
- Gluten-Free Buns (Bread Rolls)
- Moist Vegan Cornbread
- The Best Gluten-Free Bread
If you give this keto tortillas recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Make the tortilla dough
- Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.To a medium-sized bowl, add the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir to combine with either a spoon or a whisk. Add the water and olive oil and mix with a spoon until the dough comes together.
- Then knead the dough with your hands until it's soft and smooth, about 30-45 seconds. You could also process the dough in a food processor if you wish.You might need to add a little more water if your almond flour is quite dry and very fine. I used homemade almond flour (from blanched almonds) which was rather moist and not super fine. The dough should be slightly moist, but not sticky. Add a little more coconut flour if it's too sticky.
Roll it out
- Depending on how large you want the tortillas to be, you can cut the dough into 4, 5, or 6 pieces. I made 6, but they were rather small (about 6 in or 15 cm), so I would recommend making 4 dough balls for larger tortillas. Using your hands, roll each piece into a ball. Use only 1 dough ball and cover the other ones with plastic wrap (you can keep them in the fridge while you finish making the first tortilla).
- Lightly oil the middle of 2 sheets of parchment paper (or wax paper). Place 1 dough ball between the oiled sheets and flatten it with your hand, then roll it out with a rolling pin. Don't roll out the dough too thinly, otherwise, it might crack. Carefully peel off the top parchment paper.
- I used a springform to make the tortillas round, but you can also use a bowl (see step-by-step photos in the post).
Cook the tortillas
- Lightly oil a non-stick frying pan or skillet and heat it up over medium heat. Flip over the tortilla with the paper, so that the tortilla touches the pan and the sheet of parchment paper is on top. Now you can peel off the parchment paper.
- Cook the tortilla over medium heat for about 2-3 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked tortilla on a plate and cover it with a kitchen towel. While one tortilla cooks, you can roll out the next dough ball and repeat the process. Enjoy!
Video Of The Recipe
- You can prep the dough one day in advance and keep it in the fridge covered in plastic wrap.
- Store the tortillas covered in the fridge for 3-4 days.
- Psyllium: I used psyllium husk powder. If you have whole psyllium husk, you can either grind it in a coffee/spice grinder to make powder or use 2 tbsp of it.
- Cooking time: Depending on your pan's exact heat, you may need to slightly reduce/increase the cooking time of these keto-friendly tortillas. Try not to overheat them, or they can become brittle and lose their flexibility.
Nutrition information is an estimate and has been calculated automatically