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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Turned our really good. These are paleo too, right?
So happy you liked them! Yes!
Super résultat
So glad you like the recipe, Ginette! 🙂
Thank you for sharing the delicious recipe. I used 80g of almond flour and 20g of golden flaxseed meal, keeping the rest as is. It turned out quite well. As for pressing, I use parchment paper with just a touch of olive oil, as described above. I then press it between two small cutting boards—a lazy version of the commercial tortilla press machines, but it works well.
That’s so interesting. Thanks for sharing! 🙂
3/4 cup + 1 Tbsp = 96 g ???
1/2 cup warm water = 120 g ???
how ?? pls someone explain
I dont understand 🙁
Hey, you cannot compare liquid and dry ingredients. 1 cup of feathers also weighs less than 1 cup of lead (just an example). 🙂
Always follow the metric measurements for the most exact results.
I absolutely live your wraps I have tried twice and they are very short and fall apart. I do not know what I am doing wrong g. Please help
So sorry for the late reply, Carrie. Can you please let me know if you followed the recipe (same ingredients and instructions) and used metric measurements?
I made these using exact ingredients you said,and they came out exactly as in your photo..I have learned one thing, I am rubbish at rolling. Thanks
So glad they turned out great. 🙂
I made these exactly as written and there is no way they can roll up like your photo. They broke as soon as we took a bite. Did I do something wrong?? Cooked on medium heat for 2 min then flip for 1, they even look less brown in colour than your photos, more a golden brown. I wanted to love this recipe! Pls help!
Not sure what went wrong, as this never happened to me. You can try to cover them with a damp cloth after cooking, so that they don’t dry out. Or cook them with the pan covered, so that they stay soft.
Everything went right until I tried to press them. The parchment paper kept getting creases so the tortillas would have breaks in them. I’m going to buy a tortilla press but if I can’t get this parchment paper problem sorted out, I don’t think that will work either. I’m trying to make big tortillas, like 12”
I was really looking forward to trying this. I used exactly the weighed ingredient’s and the dough felt as expected. I cut into 4 and used lightly oiled greasproof paper. I rolled out to 2mm thick (my rolling pin has a guide as I’m rubbish at getting things even without it). I found that I had to peel off the top greasproof once rolled out, place it back on top and turn it all over. Then peel off what was the bottom layer and putting in the pan. Despite non stick pans that have never stuck before, and with a light oil, they stuck. I managed to get the last one once pice still and flipped it. It looked like a grey wrinkled dishcloth but it tasted ok ish. I did have almond flour but it doesn’t look much finer than my ground almonds. I’ll give it another go as I really want this to work!
Hi Sue, the almond flour should be really fine. The color depends on the brand of psyllium husk powder. I mentioned it in the post:
They taste good but mine fell apart. Perhaps i’m rolling them too thin.
Do not look like yours at all.
oh ela. thank you so much for this. I am on a strict keto diet as metabolic therapy for cancer, and having an easy and versatile bread recipe that fits in my business is nothing short of amazing. I have come to enjoy sandwiches and burgers in lettuce wraps, but sometimes it’s just really nice to eat what others are eating. these flatbreads hold together as a wrap and are as close in texture and taste as I’ve experienced to wheat flatbread. i make four wraps per recipe, and with the particular ingredients I use, each flatbread is only 2.7 g of net carbs. I did buy psyllium husk powder for this and am so glad I did. thanks again.
You are most welcome, Sandra. So glad you like the recipe. 🙂
Hi Ela. I’m looking forward to trying this recipe, as it seems to be fairly easy. 😊 I’ve never used coconut flour, so I’m apprehensive about purchasing it since the recipe calls for a small amount. What does coconut flour do for the tortillas exactly? I’m asking so that I can determine if there there is a viable substitute.
Hey, it does improve the texture of the wraps, in my opinion. 🙂
These look great! Can the coconut flour be substituted for something else? Thanks so much!
These look great! Can the coconut flour be substituted for something else (perhaps a,GF flour)? Thanks so much!
The double amount of a GF flour should work, but they won’t be keto or grain-free then. 🙂
Can I use xanthan gum in lieu of psyllium husk? Thank u.
Hi, as mentioned in the post: “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.”
I used xantham gum and it worked perfectly. i whisked it into the water then added it
That’s awesome! How much did you use? 🙂
I’ve tried to make this twice now and it’s so wet 😩😩😩 I end up using double or more almond flour. What am I doing wrong?!?
Hi Heather, did you use psyllium husk powder?
Quick question! Can you roll them all out before cooking? My prep area and my stove are at opposite ends of my kitchen (very small). Just hoping someone else has done it. I could give them a brief chill before cooking if that would help.
I think that should work! 🙂
The dome made up very well and rolled out nicely… All looked well until I started to cook them in the pan and they went from a light color go to a purplely shade… I noticed that my husk powder is a dark color… Did I do something wrong?
Hi Candice, no, you didn’t. I actually mentioned it in the blog post:
Thank you for actually adding the nutrition label. I am so sick of visiting these websites offering “keto” friendly food items and then they don’t include the values. Unfortunately, and I am sure others have run into this, people call JUST ABOUT everything/anything keto these days that they have no right calling keto lol. I look forward to trying these! Thanks!
You are very welcome. 🙂
Hi there.
Would like to know if you can freeze it.
Thanks
Yes, it’s described in the blog post. 🙂
They turned out great! I was missing the coconut flour so I used vital wheat gluten. Definitely keeping this recipe on hand, thank you for posting!
You are very welcome, Lacey! 🙂
Where do I find the psyllium other than on amazon? 🙂
In any health food store. 🙂
Hi I live near an Indian store…and it has large box of psyllium….you might have to grind it though.
unflavored metamucil is psyllium( I’m a retired nurse)