Almond Flour Tortillas (Keto- Only 2G Net Carbs!)

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.

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