These almond flour tortillas use just a few simple ingredients, and are soft, pliable, low-carb, gluten-free, egg-free, and vegan. Plus, these keto tortillas contain just 2g net carbs per wrap – perfect for low-carb snacks, lunches, and meals!
Almond Flour Tortillas With Only 2g Net Carbs (Keto)!
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. You won’t taste the coconut!
- 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
- Salt
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 Almond Flour 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.
Serving Suggestions
Of course, I can’t write this section without mentioning the plethora of Mexican-inspired dishes you could create:
Lentil Enchiladas, Chickpea or Spinach Tacos, Easy Taco Cups, Taquitos, Spinach Eggplant Quesadillas, Oven-Roasted Vegetable Fajitas, nachos, and more.
You can also use this as a keto flatbread; or a healthy keto pizza base or for various toppings, like this Vegan Kebab (Shawarma).
Alternatively, fill these keto wraps with your favorite hot or cold fillings – including these Air Fryer Falafels. I love serving these grain-free tortillas with Keto Coleslaw too!
These low-carb wraps also make for a wonderful ‘bread’ option for mopping up soups, stews, and other saucy dishes!
FAQs
Are Corn Tortillas Keto?
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 Almond Flour 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 Almond Flour?
For a nut-free version, you could try sunflower seed flour. One reader also had success with lupin flour.
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!
Can I turn these keto tortillas into chips?
You can! One reader wrote: “I have even used them to make “keto doritos.” (I cut them with a pizza cutter and bake them in the oven until crisp, then sprinkle with nacho cheese popcorn salt).”
How Many Carbs Are In One Keto 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 Tortillas, Wraps & Bread Recipes
- The Easiest Tortillas Ever
- Healthy Spinach Tortillas
- 2-Ingredient Lentil Wraps
- Rice Tortillas (No Flour)
- Gluten-Free Pita Bread
- Gluten Free Naan
- Potato Flatbread
- Gluten-Free Buns (Bread Rolls)
- GF Bread Rolls (German Brötchen)
- Moist Vegan Cornbread
- The Best Gluten-Free Bread
- Keto Bread (Flaxseed Bread)
- Protein Bread with Lentils
If you give this almond flour tortillas recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations of your keto tortillas on Instagram or Facebook with @elavegan #elavegan – I love seeing your recreations.
Almond Flour Tortillas (Keto)
Ingredients
- 3/4 cup + 1 Tbsp (96 g) almond flour
- 2 Tbsp (18 g) coconut flour
- 1 Tbsp (10 g) psyllium husk powder (see notes)
- 1/2 tsp baking powder
- 1/4-1/2 tsp salt
- 1 Tbsp olive oil
- 1/2 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 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!
Notes
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
Monica
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.
Ela
That’s wonderful, Monica! I am so glad you liked them. Thanks for your feedback. 🙂
Becky
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!
Ela
You are very welcome, Becky! I am so glad you liked them. 🙂
Ani
Can i skip psyllium husk?
Ela
No, it’s super important in this recipe, if you skip it, it won’t work. 🙂
Tammy
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!
Ela
Aww, you are very welcome, Tammy! I am so glad you love them. 🙂
Peik
Tried this and it failed miserably. Sadface. ????
Ela
Sorry to hear the recipe didn’t work for you. Did you use psyllium husk powder?
Mary
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.
Ela
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.
Saeed M
Great recipe. Would using crushed Himalayan Salt be ok, also can i add stevia sugar ?
Ela
Yes, that should be fine.
Rania
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.
Ela
Hello Rania, please try my other gluten-free tortilla recipe then. It’s much easier too, but not low-carb. 🙂
Cathena
Please post recipe for making homemade almond flour
Ela
You just need to grind almonds in a blender. 🙂
Laurane
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 🙂
Ela
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. 🙂
Marina
One of the best recipe I’ve tried… ????????????
Thank you!
Ela
That’s wonderful, Marina! I am so glad you love it. 🙂
John
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.
Ela
Thanks so much for your helpful feedback, John. How much xanthan gum did you add? 🙂
Tina
I’m wondering why mine weren’t very flexible? Also tasted a little heavy. Help
Ela
Hey Tina, maybe you rolled them out a bit too thick, therefore they weren’t as flexible, but rather thick and heavy? 🙂
Kelly
Seriously amazing! Thank you, Ela!!
Ela
You are very welcome, Kelly. 🙂
David
I do not have coconut flour. Can I just add extra almond flour?
Ela
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. 🙂
Erika McMinn
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
Ela
Hi Erika, I would recommend any non-stick pan. My tortillas never stick to it. 🙂
Jerry Zellers
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.
Ela
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.
Devon
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!
Ela
Wow, that’s awesome, Devon! I am so glad you like them. Thanks for your feedback. 🙂
Erika
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!!
Ela
That’s so creative, Erika! Thanks for sharing. 🙂
Janine
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
Ela
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? 🙂
Rose Quintieri
I just made these. I’m glad i doubled the recipe because we aye half of them while cooking them.
Amazing ????
Thank you Ela ????
Ela
Yay! I am so glad you loved them, Rose. 🙂
Kay
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..
Ela
That’s awesome, Kay! And that sun-dried tomato-based dip sounds lovely! 🙂
Danielle
How long will they keep in the fridge?
Ela
Hi Danielle, I mentioned that in the post in the section “To Make Ahead And Store”. About 3-4 days.