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)
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
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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Can I substitute the coconut flour for more almond flour if I don’t have any?
I wouldn’t recommend replacing the coconut flour with more almond flour in this recipe.
Coconut flour works very differently from almond flour. It absorbs a lot of liquid and helps give the tortillas structure. If you simply swap it for more almond flour, the dough will likely turn out too soft, oily, and hard to handle.
If you don’t have coconut flour, you could try one of these options instead:
• Add a small amount of ground flaxseed, but you may need to adjust the water slightly.
• Add a little extra psyllium husk and reduce the water just a bit.
well I couldn’t make it work at all , the tortillas just crumbled . I am giving you five stars as everyone else has . I suck at cooking but at least I have some breakfast granola now 🙂
Oh no, I’m sorry they crumbled on you 😅 but I love that you turned it into breakfast granola, that’s such a good save!
The most important question: did you use psyllium husk powder or whole psyllium husks? The recipe is written for the powder. If whole husks were used in the same amount, the dough won’t bind properly and the tortillas can fall apart. If using whole husks, you’d need about 2 tablespoons instead of 1 tablespoon powder.
Also make sure the tortillas aren’t rolled too thin and that the pan isn’t too hot, because overcooking can make them brittle. 💛
Did you let it sit 10-15 minutes after you made the dough? The psyllium has to have time to hydrate or it will be crumbly.
Not only the BEST tortilla recipe but the BEST keto recipe ever!!! Made exactly as recipe. Loved the additional tips of using cast iron pan to press out and spraying parchment paper with oil before pressing. Brilliant! Will be a weekly recipe for me.!
Aww! That makes me so happy to read, thank you! 😊
I’m really glad the tips helped too. Love that it’s becoming a weekly recipe for you. Enjoy every batch! 💛
This has become a weekly addition to my life! It is a perfectly balanced recipe. As almond flour tortillas have gotten more pricey, making my own saves money and they taste much better:)
That’s amazing to hear, Ellen! I’m so glad you’re enjoying the recipe regularly — homemade really does taste so much better (and saving money is a nice bonus too)!
First time I’ve been satisfied with a keto tortilla in 1 year and a half since on keto diet.!
They turned out flexible, fluffy, tasted unexpectedly good, reminded me of bread.
I added a little onion powder and garlic powder, plus some rosemary and black cumin, cause I was feeling playful.
Thank you so much for the recipe! It made my day!
So happy to hear that, Cristina! Love the idea of adding onion powder, garlic powder, rosemary, and black cumin – sounds delicious. I’m really glad the recipe worked so well for you!
Simple, tasty and endless topping and crispness options. ARCHROLL THANKS!
So glad you enjoyed it, Natalia! Love that you’re having fun with all the topping combos – endless possibilities! 😊
Brittle/crumbly results for me too. I was using powdered psyllium (Lepicol brand). Is more water the answer?
Hi Dee, different brands vary wildly in absorbency. If the dough is too dry, it won’t have enough elasticity and will crack and crumble instead of being pliable. After mixing, if the dough feels dry, gradually add warm water, 1 tablespoon at a time. Aim for a dough that is soft, moist (but not sticky), and easy to knead into a ball without cracking.
You might need up to 2–3 tablespoons more depending on the psyllium and almond flour dryness.
Extra Tips:
Let the dough sit for 5–10 minutes after mixing — psyllium needs a little time to fully absorb the water.
If it still feels stiff after resting, add a splash more water and knead again.
I have made tortillas regular style for over 10 years but my mom needs low carb to help her regulate for her diabetes,that being said with every recipe I create the biggest left out ingredient is the amount of olive oil to use this is actually what will give you the best consistency along with balancing the correct amount of water ,after you have done literally a thousand plus tortillas the regular way with standard flour you’ll get it
Hi John, thank you for sharing your experience! It totally makes sense that the right amount of olive oil can make a big difference in texture, especially for low-carb recipes. I have a feeling some readers who don’t have success might be leaving it out. Really appreciate the tip!
Really loved this gluten free tortillas recipe.
Could you please tell how I can store tortillas in freezer properly and when I need to use it do I need to thaw it?
Thanks Ela
Hey, please check the FAQs section in the post where I describe the method.
I am an American living in South Korea. I tried your recipe but somehow the tortillas turned out with a bluish color? I then threw way the coconut powder and psyllium husk powder and reordered different brands making sure it was “coconut flour” and “psyllium husk powder”, However, it still has this weird blue tint to it? I doubled checked the ingredient list given and even change brands but got the same results. I would love to find out what I am doing wrong because I would like to have some almond flour Tortillas without and carbs or sugar added.. If you can respond I can provide an image of these bluish color attempted but failed tortillas. Do you have any suggestions? I do not know what I am doing wrong?
Kenneth, I mention it in the blog 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!”
I dont have access to psyllium powder. Can it be left out?
Short answer: no, I wouldn’t just leave it out.
Psyllium is the key binder here. It replaces gluten and eggs, gives the dough stretch, and keeps the tortillas flexible. Without it, the dough will be crumbly and the tortillas will crack or fall apart when you flip them.
If you don’t have psyllium powder, here are the best options:
• Ground chia seeds
Use 1 1/2 tbsps finely ground chia + about 1 extra tbsp water. Texture will be a bit softer and slightly more “bread-like”, but it might work.
• Ground flaxseed (golden works best)
I’d try 2 tbsps ground flax + a little extra water. Flavor is slightly nutty, tortillas will be a bit more fragile.
• Whole psyllium husks
If you can get those, use 2 tbsp and grind them in a coffee or spice grinder. That’s the closest match.
These turned out delicious. Just what I needed as I am gluten free and pre-diabetic. I looked at a lot of recipes and love the addition of coconut flour. The video was most helpful too. Thank you!
I make these in the air fryer. thank you for the recipe!!
That’s interesting! Thanks for your helpful feedback. 🙂
Great,recipe. Thank you for sharing it. I have added fresh chopped coriander, cummin powder and curry powder, tasted delicious 😋
Glad it turned out delicious. 🙂
Just made using the ingredients listed. Used avocado oil as I had no olive oil. I was okay with the texture/look. However, they didn’t really taste of anything. May sub butter and add more salt in next batch if I decide to repeat.
Can you share instructions on how to cut them and bake them for chips? Temp, time and any other instructions needs?
Absolutely! Here’s how you can turn the keto tortillas into crispy chips:
– Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
– Cut the tortillas into triangles (like pizza slices) using a pizza cutter or sharp knife. Each tortilla makes about 6–8 chips.
– Arrange on the baking sheet in a single layer — don’t overlap them.
– Lightly brush or spray with oil (optional, for extra crispiness).
– Bake for 8–12 minutes, flipping halfway through, until they’re golden and crisp.
– Season immediately while warm — try salt, smoked paprika, chili powder, or your favorite seasoning.
Let them cool completely before storing; they’ll crisp up even more as they cool.
How do you make them soft and pliable? I followed the steps exactly and they come out like crackers instead of tortillas. I tried having them in the pan less time, but they just fall apart if I don’t leave them to cook enough..
Hi Leslie, did you use psyllium husk powder or whole psyllium?
I had the same issue. the texture was brittle and would break when I tried to fold it over.
I used psyllium powder.
I have made tortillas regular style for over 10 years but my mom needs low carb to help her regulate for her diabetes,that being said with every recipe I create the biggest left out ingredient is the amount of olive oil to use this is actually what will give you the best consistency along with balancing the correct amount of water ,after you have done literally a thousand plus tortillas the regular way with standard flour you’ll get it
Hi John, thank you for sharing your experience! It totally makes sense that the right amount of olive oil can make a big difference in texture, especially for low-carb recipes. I have a feeling some readers who don’t have success might be leaving it out. Really appreciate the tip!
these are delicious. I’m addicted and easy them with almost everything. Highly recommend.
Hey Kathleen, I am so glad you like the tortillas! 🙂
I suck at the cooking part. It crumbled completely when I tried to put it gently in the pan. Ended up making soft and weird looking English muffins…taste overall is good though.
Oh no, that sounds frustrating — but at least the taste was still good! Quick question: which psyllium husk powder brand did you use? Some brands behave really differently (especially if it’s very fine or not true powder), and that can totally affect the texture and how well things hold together.
Very dry, not pliable,,not sure why any vegan would use a nonstick pan. If using a regular pan turn down heat to low or it will burn. I would suggest allot of spice with this recipe.
Excellent recipe! Excellent description!
Hi Possi, I am glad it turned out tasty! 🙂
good
Can this be made without the psyllium husks?
Hi Melanie, please check the FAQs section where I describe it.
I made these using sunflower seed flour and I am deyond happy!! At last! A wrap that actually tastes great and can be rolled without cracking! Thank you so, so much for this recipe
You are very welcome, Ingrid. So glad they turned out great with sunflower seed flour. 🙂