Keto tortillas are a low carb and grain free alternative to classic tortillas! These low carb tortillas are pliable, foldable, and perfect to be used for keto tacos, burritos, and more!
When it comes to versatile bread or wraps, nothing comes close to tortillas. They go with ANY Mexican dish, make fabulous quesadillas, are a great substitute for pizza crusts, and perfect for sandwiches.
If I didn’t already have a recipe for keto tortilla chips, I’d make these as chips too!
Are corn 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, I’ve made a keto tortilla recipe that is JUST like the real deal.
They have the same light, fluffy, and sturdy texture, perfect to wrap up your favorite fillings. They also contain no yeast or eggs, but you’d never tell. Grain free and gluten free, these are perhaps one of my favorite keto bread recipes I’ve ever made!
How do you make keto 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.
- Prepare the dough– 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.
- Knead the dough– Using your hands, gently knead the dough several times, until it becomes smoother.
- Form tortillas– 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.
- Make the tortillas– 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.
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.
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.
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.
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.
How to enjoy tortillas
- Keto Tacos– Make 8 small balls of dough and use it to make soft shell tacos!
- Keto Burritos– Fill with your favorite taco fillings (sour cream, salsa, guacamole, cheese) and wrap up and enjoy.
- Low carb tortilla pizza– Use the cooked tortilla as a pizza crust. Top with your favorite toppings and broil for 5-6 minutes.
- Keto Quesadilla– Make a breakfast quesadilla by filling it with scrambled eggs or tofu, salsa and fold in half and enjoy.
Storing and Freezing Tips
- To store: Leftover tortillas can be stored in the refrigerator, covered in paper towel 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 in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator overnight.
More delicious keto breads to try
Keto Tortillas (vegan!)
- 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.