These easy keto almond flour tortillas are soft, flexible, gluten-free, low-carb, grain-free, vegan, and made with 5 simple ingredients, with just 2g net carbs each!
Why You’ll Love My Almond Flour Tortillas Recipe
Store-bought gluten-free and low-carb tortillas can be pricey and often contain gums and other additives, so why not make your own?! I’ve already shared recipes for oat tortillas, chickpea tortillas, rice tortillas, oat and chia wraps, and lentil wraps. These almond flour tortillas are another great option if you’re looking for a low-carb, keto-friendly alternative that’s easy to make at home.
Made with just five ingredients, plus water and salt, these almond flour tortillas are quick and easy to prepare, nutrient-dense, and versatile. Despite being grain-free, dairy-free, vegan, and gluten-free, these tortillas don’t compromise on taste or texture. They have a mild nutty flavor and a soft, pliable, slightly chewy texture. You can even make them nut-free. Use them for wraps, tacos, burritos, quesadillas, or a keto flatbread—the possibilities are endless.
Looking for more gluten-free, low-carb recipes? Try my keto flaxseed bread, low-carb zucchini pizza, or almond flour keto crackers.
The Ingredients & Substitutions
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
- Almond Flour: Use store-bought or homemade finely ground almond flour (see FAQs). It adds moisture, protein, and healthy fats. Other nut flours may work, but absorption varies. For a nut-free version, try fine sunflower seed flour. One reader also reports success with lupin flour.
- Coconut Flour: This highly absorbent flour adds fiber and structure to these keto tortillas, and you won’t taste the coconut. I don’t recommend substituting it.
- Psyllium Husk Powder: This replaces gluten, providing binding and elasticity to mimic the bend and chewiness in regular tortillas. Psyllium husk powder works best, though 2 tbsp of whole psyllium husks may also work. If needed, you can grind whole psyllium husks into a powder. 2 tsp xanthan gum will work in a pinch.
- Baking Powder: Optional, for a little lift and less dense keto wraps.
- Warm Water: It should be warm to the touch, but not hot. It quickly hydrates the flours and psyllium for soft, flexible dough.
- Olive oil: This helps to make supple, pliable low-carb almond flour tortillas. Please don’t reduce or omit it. Avocado, vegetable, or coconut oil also works.
- Salt
How To Make Almond Flour Tortillas
- In a medium bowl, whisk/stir the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- Add the warm water and oil, then knead for 35–45 seconds by hand (or stand mixer) until soft and smooth.
The dough should be moist but not sticky. If it’s not quite right, rest it for 5-10 minutes, then, if needed, add a little more water or coconut flour until smooth and crack-free.
- Roll the dough into a ball, then divide it into 4-6 pieces. I made six 6-inch/15cm tortillas.
- Roll each piece into a ball, keeping the remaining pieces under plastic wrap.
- Place one dough ball between two lightly oiled sheets of parchment paper. Press or roll it into a tortilla about 1.5–3 mm thick using a tortilla press, rolling pin, or another flat, heavy object, such as a baking tray or heavy skillet. Then peel off the top sheet of parchment paper.
For perfect circles, trim the dough around an inverted bowl or spring-form pan. Leftover dough can be re-rolled into another tortilla or cut into tortilla chips.
- Heat a lightly oiled skillet over medium heat. Once hot, transfer the tortilla to the pan, peeling away the remaining parchment on top.
- Cook the almond flour wraps for 2-3 minutes, then flip and cook for 1-2 minutes until the edges are set with golden-brown spots all over. Meanwhile, roll the next tortilla.
- Transfer to a kitchen towel-covered plate (to keep soft and pliable). Repeat with the remaining wraps. Enjoy!
Serving Recommendations
Enjoy almond flour tortillas as tacos, burritos, fajitas, quesadillas, enchiladas, breakfast/lunch wraps, as a pizza base, for pinwheels, etc.
Filling Options:
- ‘Wet’ base: Hummus, avocado pesto, smashed avocado/ guacamole, smashed chickpeas, etc.
- Protein: Seasoned or marinated tofu/tempeh, vegan mince or chicken pieces, etc., scrambled tofu, air fryer falafels, black beans, pinto beans, etc.
- Vegetables: Grilled peppers and onion, zucchini, eggplant, etc., or shredded lettuce, cucumber, carrots, bell peppers, tomatoes, etc. Sautéed mushrooms, etc.
- Toppings: Toasted nuts/seeds, crumbled vegan feta, salsa, hot sauce, vegan sour cream, etc.
I.e., A burger wrap, breakfast wrap, falafel wrap, burrito fillings, etc. For sweet wraps, add a sweet spread or nut butter and berries.
Storage Instructions
Fridge: In an airtight container, separated by parchment paper, for 3-4 days.
Freeze: Separate with parchment and freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheat: In a non-stick pan for 30-60 seconds per side or microwave for 20-30 seconds. Sprinkle with water first for extra-soft wraps.
FAQs
Can I make the keto tortilla dough in advance?
Yes. Wrap tightly and refrigerate for 1–2 days.
How many carbs are in these keto tortillas?
When making six tortillas, each contains about 2g net carbs (calculated using Cronometer.com).
Can I flavor the tortillas?
Of course! Mix and match garlic powder, onion powder, Italian seasoning, oregano, rosemary, smoked paprika, chili/cayenne, turmeric, everything bagel, black pepper, etc.
For sweet tortillas, try a low-carb sweetener, vanilla, and cinnamon/pumpkin pie spice.
Can I make keto tortillas into tortilla chips?
Like my homemade Doritos; you can cut these tortillas into triangles using a pizza cutter, then bake or air-fry them until crisp. Season to taste.
Top Recipe Notes
- Use fine almond flour: Coarse almond meal makes rougher, more fragile tortillas.
- Use warm water: It helps the psyllium hydrate better, binding the dough.
- Adjust the size: I.e., 6-inch taco shells, larger 8-10-inch tortillas, etc.
- Press to 1.5-2mm: If they’re too thin, they can tear. If they’re too thick, they’ll be dense and flatbread-like.
- Press evenly: A tortilla press is easiest, though a heavy book/skillet, pressed evenly, is a great alternative.
- Preheat the skillet: This helps prevent sticking and allows the tortillas to cook before they dry out.
- Don’t overcook: Otherwise, the wraps will become dry and brittle.
- Keep them covered: Stacking under a towel traps steam and keeps them pliable.
More Vegan Keto Recipes
- Keto coleslaw
- Keto BBQ sauce
- Chocolate keto chia pudding
- Keto chocolate truffles
- Healthy keto peanut butter cookies
If you try this easy Keto almond flour tortillas recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Almond Flour Tortillas (Keto)
Video
Ingredients
- ¾ cup + 1 Tbsp (96 g) almond flour
- 2 Tbsp (18 g) coconut flour
- 1 Tbsp (10 g) psyllium husk powder (see notes)
- ½ tsp baking powder
- 1/4-1/2 tsp salt
- 1 Tbsp olive oil
- ½ cup (120 g) warm water
Instructions
Make the tortilla dough
- Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video 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!
Notes
- 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.
- This tortilla recipe has been on my blog since January 2021. It was updated on October 9, 2026, with a new video and minor text revisions. The recipe itself remains unchanged.
Nutrition information is an estimate and has been calculated automatically
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Thanks for sharing! These were amazing. I made the x2 batch and added 2 tbsp of nutritional yeast giving it a cheesy flavor. They were so delicious! This will definitely be a staple in my low-carb journey moving forward.
That’s wonderful, Monica! I am so glad you liked them. Thanks for your feedback. 🙂
Since going Keto, I have tried many tortilla recipes in an attempt to curb my carb cravings and this is the BEST! I followed the recipe exactly and they turned out perfectly. I portioned into 6 balls and flattened each ball in between 2 pieces of Saran Wrap and it worked like a charm. Thanks for the wonderful recipe!
You are very welcome, Becky! I am so glad you liked them. 🙂
Can i skip psyllium husk?
No, it’s super important in this recipe, if you skip it, it won’t work. 🙂
I almost cried! These tortillas were so wonderful! Taco night turned into a very satisfying and just plain yummy meal with these. These are what I have been missing in my keto diet being a bread freak. I plan to make batches now and use as my bread for everything…sandwiches, bfast pancakes and so much more. Thank you so much for sharing this and you can certainly count me in as a fan!
Aww, you are very welcome, Tammy! I am so glad you love them. 🙂
Tried this and it failed miserably. Sadface. ????
Sorry to hear the recipe didn’t work for you. Did you use psyllium husk powder?
I use Vital Wheat Gluten in my bread, so I believe I can substitute it for Plyllium Husk Powder. Can you freeze the tortillas. I would like to make Enchiladas for a friend on Keto. Been looking for a good tortilla recipe.
Hi Mary, 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.
Great recipe. Would using crushed Himalayan Salt be ok, also can i add stevia sugar ?
Yes, that should be fine.
Hi Michaela, I want to ask if I can substitute the almond flour with another type of gluten free flour, and still have the same results. Because my daughter has gluten sensitivity and almond, peanut and sesame sensitivity too and she is vegan.
Hello Rania, please try my other gluten-free tortilla recipe then. It’s much easier too, but not low-carb. 🙂
Please post recipe for making homemade almond flour
You just need to grind almonds in a blender. 🙂
Do these taste like coconut at all? I would like to try and use them as a base for keto friendly pizza but I would like to avoid a coconut taste.
If I was to replace the coconut flour with more almond flour, how much more almond flour would I need and how much water?
Thanks 🙂
Hi Laurane, no, there is no coconut taste at all. You would need at least the double amount of almond flour (about 35-40 grams), though I haven’t tried that. 🙂
One of the best recipe I’ve tried… ????????????
Thank you!
That’s wonderful, Marina! I am so glad you love it. 🙂
This is an amazing recipe and my go to! The only thing I add is a small amount of xanthan gum to make them even more stable.
Also, a tortilla press with cling film or zip lock baggies makes this recipe nearly effortless.
Thanks so much for your helpful feedback, John. How much xanthan gum did you add? 🙂
I’m wondering why mine weren’t very flexible? Also tasted a little heavy. Help
Hey Tina, maybe you rolled them out a bit too thick, therefore they weren’t as flexible, but rather thick and heavy? 🙂
Seriously amazing! Thank you, Ela!!
You are very welcome, Kelly. 🙂
I do not have coconut flour. Can I just add extra almond flour?
Hi David, that might work just fine (I haven’t tried it though). But you will most likely need less water since coconut flour absorbs a lot of water. 🙂
Hi,
I love this recipe. What is your advice to prevent the tortillas from sticking to the pan… does it matter if the oil is put when the pan is hot or cool? is there any brand of pan that you would recommend ? I think mine are not rellay good
Hi Erika, I would recommend any non-stick pan. My tortillas never stick to it. 🙂
I love your recipes and have made many of them. But this one, I’ll skip. I do process almond flour from my almond milk, but I have little use to keep coconut flour, and pysillium husk? Really? Perhaps I’ll look for a simpler alternative; or perhaps you might suggest one.
Feel free to use other recipes, Jerry. I love using psyllium husk. One of my most popular recipes (Gluten-Free Bread) contains it. 😉
You might want to check out my other GF Tortilla Recipe.
These are amazing! Have made them twice now. Made a double batch the second time and will be making a triple batch next time. They are too good!
Wow, that’s awesome, Devon! I am so glad you like them. Thanks for your feedback. 🙂
I couldn’t find psyllium husk so I substituted ground flax seed. The dough didn’t hold together to roll out so I ended up making them like “cakes” they tasted like tamale cakes! We topped it with dairy free queso & a homemade pico! This was a fabulous alternative to a tortilla or a corn masa. Thank you for this recipe!!
That’s so creative, Erika! Thanks for sharing. 🙂
I am going to need some practice with these. I doubled the recipe which is good because it took me the whole recipe to try to figure out how to keep them from falling apart. I used parchment sheets and the crease in them caused them to split. So i tried wax paper and that was better but I still made them to thin and the1y cracked. Of COURSE I ate all the crumbles and it was delicious. I have two i can use for tortillas. I added paprika, Italian seasonings and onion powder and YUMMMY
Hi Janine, it takes some practice to make them perfectly, but it sounds like your dough was a bit too dry. Have you used the psyllium husk powder? 🙂
I just made these. I’m glad i doubled the recipe because we aye half of them while cooking them.
Amazing ????
Thank you Ela ????
Yay! I am so glad you loved them, Rose. 🙂
I made a similar version of this tortillas for a vacation pre-co vid and it froze beautifully and thawed well.. Tastes esp good with sundried tomato based dips..
That’s awesome, Kay! And that sun-dried tomato-based dip sounds lovely! 🙂
How long will they keep in the fridge?
Hi Danielle, I mentioned that in the post in the section “To Make Ahead And Store”. About 3-4 days.