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;Â 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.
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Nutrition information is an estimate and has been calculated automatically
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I sent a message before I cooked them, but now that I have, I just want to tell you, the taste was great. I didn’t make them completely round just for me but still they came out great. I will keep your recipe on hand. Thanks.
Happy you liked them, Jenniffer. 🙂
Hi, I just made these. I haven’t cooked them yet, just made dough. But I decided to make 4 instead of 6. Just wondering what the nutrition info is for 4. Or at least carbs and net carbs. Thanks.
Hi, Jenniffer, that would be 3 g net carbs each.
Looks great – can I sub the coconut flour for a different type? I just don’t have any coconut flour and I’m not planning on going to the supermarket anytime soon.
Thanks
Hi Julia, as mentioned in the post, I haven’t tried that. The recipe works best as written, but feel free to experiment by using the double amount of any other flour instead of coconut. It might fail, though.
I just made these and they came out great. I used a little less water and added powdered garlic for flavor. They didn’t want to unstick from the bottom layer of parchment paper after putting them in the pan, so I let them cook on low for about a minute and then tried again, and it peeled off much easier. The recipe did yield less than I had hoped, I divided the dough in 4 because I wanted bigger tortillas but they still came out pretty small. I’m sure a tortilla press would make things easier.
Thanks for the recipe! I’ll definitely make them again.
Thanks for your great feedback, Marley! 🙂
Complete failure – the dough was too wet to do anything with? (weighed all ingredients precisely)
Justin, did you use psyllium husk POWDER? Sounds like something went completely wrong since hundreds of people, including me, made the recipe with success.
I used less wather than suggested – a little over 100 grams – and it was perfect. If I’d used 120g it would’ve been too wet. So I’d suggest trying less water!
Hi I was wondering if you could freeze them or not
Yes, and it’s actually mentioned in the FAQs 🙂
Super yummy, easy to make, great texture. Thank you for an excellent recipe. I think this would be yummy subbing garlic salt – I’ll try that next time. The trick of rolling between parchment is key. This awesome recipe makes me think I now need to buy a tortilla press 🙂
Yay, that’s good to hear, Wendy! Thanks for your feedback. 🙂
I made the receipt and placed them in the fridge for the next day and they turned purple??? Not sure if this is from the psyllium and aluminum free baking powder. But the actual tortillas turned out good, just wondering why the purple color a day later??
Omg Sorry Recipe
Hi Ryan, I actually mentioned it in the post: “Side note: Some psyllium brands may turn your tortillas a purple shade – don’t worry, this is normal and not a sign of spoilage!“
Nice tasting but even with adding a little more warm water, our Keto veg ceviche in tortilla wraps became veg ceviche in tortilla crumbs, it just doesn’t work. On a positive note, no idea what or where to get Psyllium so whizzed up the equal amount of linseed (suggested as an alternative, seems a good tip).Tasty but can’t see how in a million years this would make fold-able tortillas. Sorry..
Hi Roland, if you change the recipe and use linseed instead of psyllium husk powder, it won’t work! Psyllium is basically the most important ingredient in this recipe, as mentioned in the blog post. The recipe works if you don’t change it, and I never suggested linseed! I mentioned xanthan gum, which might work too, but psyllium is the way to go. It’s available in a health-food store or you can always buy it online.
Delicious! Mine came out perfect. My daughter and I couldn’t stop eating them as soon as they came out the pan. Thanks for sharing!
You are very welcome! So glad you both liked them. 🙂
I have made these 3 times now. I have used different flours (lupin flour and sunflour) and they always, always turn out perfectly. 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). Thanks for a great recipe!
Yay, that’s awesome! I am so glad they turn out fine every time. Thanks for your great feedback. 🙂
Ok these are amazing. Per recipe, I get 5 tortillas 19 cm diameter each. Even my non keto hubby was extremely impressed. I’m so very thrilled!! Thank you for this recipe!!!
Yay, that’s awesome, Leah! I am so glad you like them. 🙂
What size springform pan are you using, and does that size yield 4 or 6?
Hi, I think it made 5, using a 7-inch (18-cm) springform. 🙂
Hi! Can you fry these for chips or a hard taco shell?
I haven’t tried that yet, so I am not sure! Please report back if you give it a try. 🙂
I tried frying them, they cook up a little too fast. I roll them out and cook them like normal, then cut them with a pizza cutter, then bake them on an unaligned cookie sheet for about 15 minutes at 350. I used a nacho cheese flavored popcorn seasoning for flavored and sea salt for unflavored.
Thanks for sharing, that is so amazing. 🙂
Hi Ela. I was really excited to try this recipe. It did not disappoint. Fantastic! I have a question on the carbs. Is the carb amount listed net carbs (after subtraction of fiber)? I assume it is since total carbs can’t be less than the carb components. Thanks!
Hi Justin, yes, it’s net carbs. I mentioned it a couple of times in the post. 🙂
My apologies. Just rushed to the recipe and made it immediately. Should have went back and read closely. Thanks for the great recipe.
No worries, Justin. I am so glad you liked it! 🙂
What do you think about adding an egg to the ingredients?
JJ, I am vegan, so I don’t use eggs.
Hi Ela,
Can I use xanthan gum instead of psyllium husk powder?
Hi Kat, I think it should work, but I never tried it. 🙂
Absolutely perfect!!! I’ve been missing burritos and tacos and this has made me smile, eat and satisfied! A tortilla press made this effortless!!!
Sounds great, John! Thanks for your awesome feedback. 🙂
They turned out great!! So yummy
Hi Hasina, I am glad you liked them! Thanks for your feedback. 🙂
Completely fell apart. It rolled out nicely and then fell apart in the pan. Not good. Followed the recipe to a T, read all the notes, even had the scale out. Terrible fail.
Sorry, it didn’t work for you, not sure what went wrong. Lots of people are in love with the recipe, I hope you will find a different one which works for you. 🙂