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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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. 🙂