Keto Tortillas

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!)

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!
5 from 126 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 tortillas
Calories: 195kcal
Author: Arman

Ingredients

  • 2 cups almond flour
  • 6 tbsp psyllium husks Not psyllium husk powder * See notes
  • 1 tsp salt
  • 1 tbsp 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: 1tortilla | Calories: 195kcal | Carbohydrates: 11g | Protein: 6g | Fat: 15g | Sodium: 291mg | Fiber: 9g | Calcium: 81mg | Iron: 1mg | NET CARBS: 2g
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    Bread Breakfast Gluten Free Keto recipe

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    Comments

    33 thoughts on “Keto Tortillas

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

    2. 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!

    3. 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?

    4. 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!!

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

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