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
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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. 🙂