Keto Tortillas

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5 from 1596 votes
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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. 

keto tortillas

Keto Tortillas

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?

The Ingredients

  • 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. 

The Instructions

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. 

almond flour tortillas

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.

FAQ

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! 

low carb tortillas

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. 

no carb tortillas

More keto bread recipes to try

keto tortillas

Keto Tortillas (3 Ingredients!)

5 from 1596 votes
These keto tortillas are made with almond flour and are perfectly pliable and soft and need just 3 main ingredients! No yeast and no eggs needed, these wraps are perfect for sandwiches, quesadillas, pizzas, and. more!
Servings: 8 tortillas
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes

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

Instructions 

  • 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.

Notes

* This must be whole psyllium husks, not the powder form.
** Warm tap water, not hot.
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.  
Recipe loosely adapted from here.

Nutrition

Serving: 1tortillaCalories: 195kcalCarbohydrates: 11gProtein: 6gFat: 15gSodium: 291mgFiber: 9gCalcium: 81mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Happy to make this tortilla Receipe. Delicious and easy to make. I divided the dough into 10 small balls and used my tortilla press to make perfectly round tortillas.

  2. This is probably a stupid question but I have psyllium husk supplements and the powder. I understand that I shouldn’t use the powder but is it possible to use the supplements as the label only says psyllium husks 500mg? I’m anxious to try your recipe aand didn’t want to order some and wait a week for delivery. Unfortunately where I live, it usually takes a week or so to receive deliveries even Amazon.

      1. Thanks for responding so quickly. I’m still a bit confused about not using the powdered version especially when someone commented about the psyllium husk being powered. So i looked at what I have and it says psyllium husk powder and the ingredients are psyllium husk powder (husk/seed) and the nutritional breakdown is the exact same as whole psyllium husks. So my question is what is the difference between the two. Again please forgive my ignorance.

  3. I was just wondering. When you put these in the pan, do they crisp up or are you just doing them enough to cook them? Are these soft and flexible enough to bend for tacos or burritos? About what size are they?

  4. 5 stars
    So easy to make and so delicious!! I tasted one and immediately made a quesadilla. I can see using these for pizza crust, ‘naan’ bread, thin sandwiches, whatever.

    Love that the ingredient portions can be greatly reduced with simple math. To try it out, I made only a quarter of the recipe and turned out 3 tiny tortillas, just enough to know I love the simplicity of this recipe as well as the taste and texture of these tortillas. Can’t wait to make more!

    One note-I didn’t know what to expect when looking for ‘whole psyllium husk’ and so was surprised to find it looks like a powder! I guess that’s why the store employee, when asked whether their store carried this item, didn’t think they had it. Found it at Natural Grocers.

  5. 5 stars
    Hello, I made these today. I did not have Whole Psyllium Husk. I even went to a local store and they did not have it in stock. After looking online for substitutes for Psyllium Husk, I learned I can use Arrowroot Powder. I know it upped the carbohydrates a bit. I also added between a teaspoon and tablespoon of Xanthan Gum. Next time I will only use the Xanthan Gum. I followed Jacqueline’s suggestion of rolling it out between a large freezer baggie of which I cut the slide part off, cut slits down each side and the folded part at the bottom, and open it up. I have a smaller rolling pin, called Bakers Roller from Pampered Chef, $25 online. You can get one cheaper online however it is a different brand. I made four salad plate sizes. And with the extra cut off the sides from using the plate, I made a small one for us to sample. Turned out great. I wanted to upload a photo of them, but did not know how to do it.

  6. 5 stars
    These are brilliant and the only tortillas that don’t spike my glucose level. I was frustrated with the rolling out part of prep until I discovered that “rolling” the dough in a zip-loc baggie is non-stick and mess-free. Simply put a dollop of “dough” in the baggie and flatten it with your hands. Then cut the sides of the baggie and the tortilla can easily be turned onto the pan. Baggie can be reused! The rest of the dough gets stored air-tight in the refrigerator. The dough does need to be warmed before rolling out. Love this recipe- thanks so much!!

  7. 5 stars
    These look and feel like flour tortillas, and are delicious. Unfortunately, mine tore very easily, making it impossible to create burritos. I suspect I rolled them too thin. Thank you!

  8. Hi,
    I appreciate you taking the trouble to post the recipe. I was wondering if you could possibly list all the quantities as grams. Hope you don’t mind me asking and if you’d rather not then I understand. Thanks again.
    Cheers,
    Steve.

    1. Hi Steve! We are hoping to include metric measurements in the near future. You can check out my cooking resources page for some conversion tips.

  9. 5 stars
    Thank you for this recipe! My boyfriend is a big advocate of the keto diet so I made him these wraps so he can have a convenient lunch at work. He loves them! They taste a lot like regular wraps / bread.

  10. 5 stars
    Follow recipe as says was excellent! The second time add chili flakes to dough very good also ! Five stars

  11. 5 stars
    Thank you for an AMAZING recipe. I use this recipe to make tostados and with my tortilla press it makes it a breeze. This recipe also works great to make taco bowls for salad.

  12. 5 stars
    Never made tortillas ever before. I love these!! Not an over bearing almond taste! I did have to roll out on parchment paper that was lightly oiled or else tortilla stuck to the counter. And I lightly oiled parchment paper that went on top. No big deal. Thankyou!!

  13. 5 stars
    These were quite good but they did have a little bit of gummy texture from the psyllium husks. Mine were much darker in color, looking like whole grain and flavor was good. There weren’t super pliable, I will work on timing and thickness next batch to see if they improve.

    I portioned the dough with 2 cookie dough scoops and rolled into a ball. Then rolled dough between two sheets of plastic wrap. After cutting circles I brushed the top lightly with olive oil. After baking oil side down for 2-3 minutes I brushed the other side with oil and flipped to cook other side.

    They are beautiful!

  14. I made them with home prepared almond flour. The taste, texture, smell and color were amazing. But they weren’t easy to roll, they cracked easily .

  15. Have you tried cooking them in an air fryer or foodi grill? I love the way regular raw tortillas come out using the bake setting of my foodi grill and wonder if it would work for these also? I really like fresh cooked tortillas. Is there any way to store them raw?

  16. 5 stars
    This is great! I slightly tweaked the recipe and made these tortillas with coconut flour instead of almond. I added twice as much water and 2 extra spoons of psyllium husks as coconut absorbs more water and is more crumbly. It turned out great and I made 24 small tortillas using the amount stated in this recipe. They taste so much better then low-carb store bought tortillas! Thank you for the recipe 😃

  17. This recipe is excellent! I love wraps but premade ones have so many ingredients. Easy to make, although mine stuck to the pan a little (I’m sure it’s user error), are pliable without breaking, I didn’t add any seasonings so they don’t really have a taste and can go well with anything. Thanks for sharing!

  18. 5 stars
    These are the best keto tortillas I’ve made! Made them to take camping and have with keto chili. I made eight small ones – not perfectly round and kind of jaggedly around the edges – I don’t care how they look. They’re delicious! I am going to try a tortilla press and different spices, but they sure are good! Thank you for this recipe! 😊

  19. @Simone you should form a ball and cover it and let it rest for at least 10-15 mins. If it’s still too sticky you might have too much liquid or not enough flour or not enough binder. Weighing ingredients helps a lot. I tried this recipe and another one the difference was just psyllium powder and whole psyllium husk. They worked but I prefer a xanthan gum recipe for best results for me.

  20. Every time I try to make a dough with almond flour or almond and coconut, the dough is very sticky. I have added xanthan gum, physiium husk power, protein powder. Nothing works. I tested it over night. Added or coconut flour. It’s very sticky. Is there something that I am doing wrong here.

  21. The recipe calls to “Place the dough on a lightly floured kitchen surface”
    What type of flour are we supposed to use?
    Thanks

  22. 5 stars
    Excellent recipe. I did the first batch as stated and they were flexible and wrapped my sandwich items well. My non-GF husband even liked the neutrality of them. Now for storage… we will see how they hold up. Thank you for a really simple, neutral wrap recipe.

  23. 5 stars
    super yummy but mine were heavy and I could not knead it well. Dough was sticky and I tried flour to allow me to knead it better. What am I missing? This does taste great! How can I fix the issue of crumbly when cooked and sticky dough?
    FYI I used 4 TBS flaxseed which I felt was healthier and better than psyllium. The taste was awesome

  24. 5 stars
    I have been copying healthy recipes from online for my husband who has serious heart and pancreatic issues. This webpage has saved me loads of headaches because it has everything I need. I made this today and he LOVES IT!!!

  25. Any idea if coconut flour can be used? I work in a nut free school so can’t take anything made with almond flour for lunch!

  26. 5 stars
    Great recipe, flavor good, ease of making good. Only thing we changed was use parchment paper on both sides when you roll them out otherwise they stick to surface. 5 star tho! Thanks Arman.

  27. 5 stars
    Amazing recipe! I couldn’t believe the consistency. I used ziplock bag instead of Parchment paper and it makes it easier to handle. Just add some almond flour so they don’t stick.

  28. Hello, They sound delicious, but I am food sensitive to almonds. Is there another flour I can use. Thank you for all your receipes.

  29. 5 stars
    I started doing the keto diet a few days a go. I’m Hispanic and love tortillas. Found this receipe and even though this tasted more like a cookie , it was very good. I will stull use them instead of tortillas. Using the tortillas to press them and they are perfectly round. I have a gas stove and left them 2 min each side. Will definitely make again

  30. 5 stars
    Thank you so much for this recipe. Easy and tastes very good. I exactly followed your recipe and the outcome was great. You are awesome!

  31. 5 stars
    I made these in the morning and stored them in the fridge as recommended. They stayed soft and flexible and, after coming back to room temp, worked great for chicken fajitas. Thanks for the recipe.

  32. These are awesome – but mine came out a little too thick even though I rolled them out as thin as I could without them totally falling apart. They were too sticky! I’ll use a bit less water next time! Any other tips?? Thank you for this and your whole website, honestly saving my Keto butt! 😀

    1. Hi Hannah- Did you buy any chance use a thicker kind of almond flour? That can sometimes impact it. If yours is, simply blend it until it achieves an even finer texture 🙂

  33. I love it!! Nederland had better tortillas…
    Thans you for this recepy!
    Greetings from Holland..😍

  34. Dumb question: For the “lightly floured surface”–did you mean floured with almond flour or actual flour.

  35. 5 stars
    Love the simplicity of this recipe. I used a tortilla press to get them thin enough. Cooked on the stove top, then let them cool. I cut them into strips and popped them into the air fryer to crisp up. Eating crispy chips and chicken salad. I miss the crunch and this hits the spot! Thank you!!

  36. 5 stars
    Are your macros correct. I put this recipe into My Fitness Pal and came out with 1.1g net carbs, 8.8g fat, and 3.2g protein. Am I missing something?

  37. I recently made this because I was hoping to make some enchiladas. I later found out that my measuring cup was off, so my experience didn’t turn out to be nearly as pliable as in the pictures so I ended up using a store-bought low-carb tortillas for that effort. However, I was still very pleased with this recipe. I was paleo for years, so I’m very a long-time lover of almond flour cooking, though this was my first
    using psyllium husks, and I really was impressed with how much more flexible (though not quite bendy enough for enchiladas) and yet sturdy it made the almond flour.

    I had made four full-sized tortillas, and I ended up using two of them for soft tacos, and they were great. I was so appreciative of having a tortilla/flat bread that wasn’t made with a fathead dough base because there’s only so much cheese I can eat in a day. 😀 (I never would have thought that before going keto, haha.) A few days later, I had planned to make a fathead dough pizza crust and just didn’t have the energy, so I decided to use my two remaining ‘tortillas’ as a flat bread pizza and prepared them using the same pizza toppings my family had on their home-baked pizzas using white flour crust. It was so great! I actually really like the standard fathead pizza dough crust, but sometimes, I just need a regular amount of cheese and not three days’ worth of cheese in one meal. Plus, I liked how easy they were to make. I did refrigerate the dough for a little bit to make it easier to handle so it didn’t stick quite so much to the parchment paper, but that may also be related to my measuring cup fiasco.

    I’m going to make these again with accurate measuring cups, but even if they aren’t able to replace store-bought tortillas for enchiladas, they were great for soft tacos and flat-bread pizzas. Actually, I’m going to make some more tomorrow and see about using them for quesadillas! Thank you so much for this easy, versatile, and yummy recipe that helps me feel full but not overly so!

  38. I’m hoping these taste like authentic flour tortillas. Can you tell me if you can use a tortilla press with parchment paper?

  39. 5 stars
    I also added 0.5 tsp of garlic powder…will do 1 tsp next time, but these taste legit like corn tortillas.

  40. 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!

  41. 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 😊

  42. No…they are more brown with specs… I think it’s because I use almond flour but not blanched almond flour…

    1. 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!!

    2. 5 stars
      These were great I made enchiladas with them. I was going to make them just for me but my husband liked them too and we had run out of regular tortillas. Love these!!

  43. 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?

  44. 5 stars
    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.

  45. 5 stars
    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?

  46. 5 stars
    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.
    Gracias

    1. 5 stars
      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!

      1. I’m wondering what brand of psyllium husks we should use that would not make tortillas purple?