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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
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.
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!
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!)
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.
Amazing recipe
I totally agree with the tortilla press, makes it much easier. It helps to place in refrigerator. Yes, they work great for mini pizza’s too.
I haven’t tried it, but it’s a great recipe for quesadillas, pizzas, shawarma, stromboli, and the like.
These made excellent pizza crusts! Great recipe. Thanks!
Great outcome. Substituted jalepeno salt instead of regular salt. Nice little bite. I spent the 25.00 and got a tortillas press. What a game changer. All perfectly round and same size.
Best fluffy and durable keto tortillas recipe 🙂
These are amazing! Soft, pliable, strong, and gluten free. I have some tips to help assure success.
1. After mixing, kneading, and shaping the dough into a ball, wrap it in plastic wrap and let it rest on the counter for at least an hour. This assures the flour and psyllium are well hydrated and helps the dough hold together better when rolling and placing into the pan.
2. If you have a tortilla press, use it! I found I needed to do a bit more rolling with a rolling pin after pressing to get the tortillas thin enough, but the press assures you start off with a perfectly round tortilla. No need to cut around a plate.
3. Whether using a press or rolling by with a rolling pin, use two pieces of parchment paper or a plastic Ziploc bag with the seams cut so you have two sheets of plastic. Press/roll the dough between the two sheets, then peel off and lightly replace the sheet on the bottom, and remove the sheet on the top. You can easily invert (so the tortilla side is down) over the pan while removing the remaining sheet.
4.. I have a high-quality non-stick pan, so I didn’t need to grease/oil it.
My tortillas were a medium brown color with darker brown spots like a wheat tortilla. I’ve used Kirkland or Diamond almond flour, and Anthony’s Psylllium Husks purchased on Amazon.
Thank you so much for sharing this extensive feedback, Carolyn- I appreciate it 🙂
I am not a baker. This was very easy and delicious. Mine did look like yours