These keto tortillas are made with almond flour and have a soft and pliable texture, you won’t believe how easy they are to make! Made with just 3 main ingredients, these wraps are perfect as sandwiches, quesadillas, pizzas, and more! 2 grams net carbs per serving.
When it comes to keto bread recipes, my favorites to make are rolls, buns, and these keto tortillas.
I know I shouldn’t play favorites but when it comes to bread and wraps, tortillas would easily be my favorite. They are easily the most versatile of the bunch and can be used in a plethora of ways. I grew up eating them for lunch almost every day, and they are the key ingredient in one of my favorite foods- Quesadillas!
Since going keto, I’ve obviously had to make some drastic changes to my diet, but bread and wraps have continued to be a staple part of it!
Are tortillas keto?
Traditional corn tortillas and flour tortillas are not keto friendly. They are primarily made of carbs and contain very little fiber. They also are made of corn and flour, two ingredients not suitable for a keto diet. Luckily, making your own is so easy and they are keto friendly!
I’ve been meaning to share a keto tortilla recipe for quite some time. They are so easy to make and perfect and instead of using corn or wheat, they use almond flour! It’s made with just 3 main ingredients and takes seconds to make!
No eggs, no yeast, and no grains are needed, but you’d never tell. The texture is tender, soft, and perfectly pliable to use like actual tortillas! Although they use almond flour, there are NO almond or nut flavors throughout- They taste like real deal tortillas!
One of my friends has recently started a low carb diet so I prepped him a batch of these tortillas and he could NOT believe these were keto- This recipe truly does contradict those who claim you can’t have bread on a keto diet!
How do you make almond flour tortillas?
- Almond flour– Blanched almond flour is preferred, to keep the texture light and sturdy. Avoid using almond meal, as it c can be quite heavy, and will leave the tortilla to be dense.
- Psyllium husk– Whole psyllium husks, NOT ground psyllium husks. Psyllium is a form of fiber, that contains zero carbs. When used in keto bread recipes, gives sturdiness to the dough, without the need for any flour or grains.
- Salt– Gives some flavor, without being overpowering.
- Olive oil– My preferred oil, and great in bread. You can use another oil if you prefer.
- Warm water– You want your water to be warm, but not boiling. Lukewarm water will be fine, too.
Start by placing your dry ingredients into a mixing bowl, and mix well. Once mixed, add the olive oil and warm water and mix together, until completely incorporated. The dough should be very thick. Next, using your hands, gently knead the dough several times, until it becomes smoother.
Now, transfer to a lightly floured surface and divide the dough into 4 large or 8 small pieces. Press down on the dough slightly. Place a piece of parchment paper over the ball of dough and using a rolling pin, roll out the dough until thin and flat. Place a dinner plate or appetizer plate on the dough and cut around it, to form the circular shape. Repeat until all the dough has been used up.
Finally, Heat up a non-stick pan or skillet on medium. Once hot, place a tortilla over it and cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Repeat until all the tortillas have been cooked.
Tips for the best low carb tortillas
- If this is your first time working with psyllium husks, you’ll need to be patient with the dough. This dough isn’t like traditional bread or flour dough. It may seem too thick and sturdy, but once you knead it and pan fry it, it becomes much more fluffy and durable.
- Be sure to use parchment paper to roll out the dough. This ensures it doesn’t stick to the rolling pin and makes it easier to simply transfer directly onto the hot pan.
- Add some spices to the dough for extra flavor! Garlic powder, onion powder, and even paprika are great ideas.
- Do not prepare the dough in advance or chill it- it’s best made fresh.
Can I use xanthan gum instead of psyllium husks?
No, xanthan gum cannot replace psyllium as it has too different of a fiber structure to produce fluffy and flat tortillas. If you don’t have psyllium or want to use something else, you may prefer a 2 ingredient flatbread recipe instead.
My tortillas came out green or purple. What happened?
This is a common occurrence when baking with psyllium husks. Depending on the brand of psyllium you use, your tortillas may come out with a purple or green tinge. Don’t be put off by this, it happens in many other recipes too.
Are these vegan?
Even though this is a keto tortilla recipe, it’s made without eggs or dairy. This means it is 100% vegan and plant based.
How many carbs are in each tortilla?
Per tortilla, there are less than 2 grams net carbs per serving. Compared to traditional tortillas, you save a whopping 40-45 grams of carbs! Essentially, these are no carb tortillas!
Can I use a tortilla press?
I haven’t tried it myself, but several readers have commented saying they love using one to make them!
How to enjoy keto wraps
These are the most versatile kind of bread out there, but here are some ideas to get you started!
- Sandwiches– What is better than a classic wrap? Fill your tortillas with protein, cheese, and your favorite salad vegetables.
- Main courses– Use it for burritos, quesadillas, enchiladas, and nachos.
- Breakfast– Make a breakfast wrap filled with scrambled eggs, salsa, avocado, and. shredded cheese.
- Pita chips- Slice up tortillas into bite-sized pieces and bake them until crispy (these are better for dipping than tortilla chips).
Storing and freezing low carb tortillas
- To store: Leftover tortillas can be stored in the refrigerator, covered in paper towels AND plastic wrap. The paper towel ensures it stays soft and fluffy, and less resistant to becoming dry. Tortillas will keep well for up to 5 days. Let it sit at room temperature for 30 minutes before using.
- To freeze: Freeze leftovers in ziplock bags, and store them in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator overnight.
- Reheating: Microwave the wraps for 30-40 seconds, until soft and pliable.
More keto bread recipes to try
Keto Tortillas (3 Ingredients!)
- 2 cups almond flour
- 6 tablespoon psyllium husks Not psyllium husk powder * See notes
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water not boiling ** See notes
- In a large mixing bowl, add your almond flour, psyllium husks, and salt. Mix well.
- Slowly add your olive oil and warm water and mix well, until completely combined. Let sit for a minute.
- Gently knead the dough several times, and form a ball of dough. Place the dough on a lightly floured kitchen surface.
- Cut the dough into 4 large or 8 small pieces. Get one piece of dough and place a piece of parchment paper on top. Using a rolling pin, roll out the dough until thin and flat. Get a large dinner plate or small appetiser plate and place on top of the dough. Using a knife, cut around the edges so you are left with a tortilla.
- Heat a non-stick pan on medium and lightly grease. Place the tortilla on top and cook for 2-3 minutes, before flipping and cooking for a further two minutes. Repeat until all the tortillas are cooked.
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Could I use oat fibre instead of almond flour?
I haven’t tried- Feel free to experiment and see 🙂
Why can’t the psyllium powder be used? What will happen?
It will fall apart.
I must admit I was skeptical about these turning out well but I have to say they were brilliant. I did half tortillas and the other half cut up into triangles for “corn chips” as requested for daughter for her Mexican bowl. They crisped up nicely, though you don’t want to burn them. Thanks Arman!
My tortillas didn’t turn out white although they were good
Hi! It could be the brand of psyllium husks 🙂 Glad it came out well though 🙂
Hi! Could I make nachos out of these and if yes, how? In the oven of baking them differently?
Try these 🙂 https://thebigmansworld.com/keto-tortilla-chips/
Which brand of psyllium husks do you use?… That won’t turn green or purple?.. Greetings from Mexico!!!
Awesome. Very simple recipe but delicious with a great texture, soft and not crumbly.
I made them as instructed it with a little of garlic powder. Wow!
I am so happy. We ate them with avocado and feta cheese.
For now on this will be my tortilla.
Tonight? Tacos de chorizo con poblano pepper.
That sounds so delicious, Raul!
This is hands down the best vegan and gluten free tortilla recipe and I’ve been vegan over 8 years. I wondered though, could I used it all together and make a large pizza crust with it in the oven? I did do little tortilla pizzas but I just want to try to see if this could be a big pizza crust. Thoughts or have you tried it?
These came out perfect!! Thank you!!!!
I really don’t enjoy low carb tortillas that are egg+cheese+something. They don’t act as a tortilla to me.
But these!! O gosh, so perfect. Soft and fluffy and vey fittingly acted as a tortilla should.
I will be making these often now.
Followed the recipe but mine ended up being more brown and crumbly… not like a tortilla… my bag says it’s almond flour but maybe it’s almond meal?
Is it light in color with no specks? 🙂
No…they are more brown with specs… I think it’s because I use almond flour but not blanched almond flour…
Having a mother-in-law who had a restaurant in Santa Fe and having been spoiled with fresh homemade tortillas (that she made for her wildly popular restaurant), I’ve tried so many keto tortillas in search of something that came close to those wonderfully tasty flatbreads. Being skeptical but seeing all of the positive comments, I just gave your recipe a try. I am amazed by the pliability as well as a very authentic flavor of homemade flour tortillas. I’m a convert and will enjoy this recipe whenever I’m craving the comfort of homemade tortillas!!
Is there anything I can replace the psyllium husk with?
Mine turned purple.
Arman, I could kiss your face off for this recipe. I have used it as a wrap, pizza base, and I have made it very thin on purpose as well to come out crispy…the crispy ones I dipped in baked camembert. Thank you for making keto easier 😊
Excellent excellent excellent. To control the heat, I used an induction cooktop. Lightly spray with cooking spray. Heat to 350F. 1 to 2 minutes on each side. Also found that making 16 tortillas worked better for me. They press easier on the tortilla press. I also used parchment with cooking spray on the press because the dough stuck to the parchment, no matter what size I tried. Very very good!
I also added 0.5 tsp of garlic powder…will do 1 tsp next time, but these taste legit like corn tortillas.