Keto Tortillas Recipe (Low Carb, & Made With Almond Flour)

This is simply the BEST Keto Tortillas Recipe! These flourless low carb tortillas are oh-so-delicious, perfectly pliable, and just incredibly easy to make too. You’ll only need almond flour and just a few other ingredients to make them, and each one has just over 1 net carbs. 

Low Carb Keto Tortillas

Say goodbye to store-bought low carb tortillas!

Once you make these, you’ll never go back to buying them in the store again. You can’t find tortillas in the store with fewer carbs than these, and probably fewer ingredients too!

And, these homemade tortillas are not just fantastic the day that you make them, they’re great even if you let them sit for several days in the fridge.

How awesome is that?!

How To Make Keto Tortillas

Ok, so, enough chit-chat.

Today I’m going to show you how to make my go-to keto tortilla recipe. These tortillas are grain-free, gluten-free, and sugar-free, and they’re the perfect keto vessel for all of your favorite Mexican recipes.

The Ingredients

Let’s talk about the ingredients first.

You’ll only need 6 ingredients to make this flourless tortilla recipe – almond flour, xanthan gum, baking powder, an egg, water, and salt!

The Process

Once you’ve got your ingredients out, just add them all to your food processor, and process until a ball of dough forms. By the way, this is only going to take 15 seconds – if that – to happen. 

Now you’ll want to cover that ball of dough with plastic wrap, knead it for just a minute or two with your hands, and then let it rest for about 15 minutes.

The kneading and resting process will just help activate the xanthan gum, and give the tortillas they’re fantastic bendability. 

Once the dough is done resting, you can unwrap it, and split it up into 4 equal-sized smaller balls of dough. And a food scale can really help you here.

My ball of dough weighed around 180 grams, so each smaller ball came out to be around 45 grams.

Once you form the smaller balls of dough, you’ll want to start forming your tortilla shells.

If you have a tortilla press, you can use that at this point to make the tortillas.

Making tortillas without a tortilla press

Alternatively, you can just use the steps below!

Lay a sheet of parchment paper on your work surface area, add one of the balls, and then cover it with another sheet of paper.

The reason you’ll want to sandwich the dough between parchment is that it makes it easier to work with the dough when you’re rolling it out. The tortilla dough can be quite sticky and using the paper is a big help in dealing with that.

Anyways, at this point, you’ll want to flatten the ball of dough with your hands. Once the dough is flat use a rolling pin to finish rolling the dough out. Ideally, the dough should be about as thick as a penny, and at least 6 inches wide by 6 inches long.

I recommend using a small bowl that’s about 6 inches in diameter to test and see if you’ve rolled the dough out enough.

When you’ve got more dough than the bowl, remove the top layer of parchment paper and place the bowl back on the dough. Now use a knife to trace around the edges of the bowl. Once you’ve done that, remove and save the extra dough…You’ll be able to make a 5th keto tortilla out of it later on.

Cooking Instructions

Ok, so first off, these tortillas cook INCREDIBLY quickly, so please follow my advice to the T.

Well, that is of course if you want perfectly cooked bendable keto tortillas and not a hard frisbee.

Having said that, you’ll want to get out a non-stick pan, turn your stove up to medium-high, and get the pan hot. And once the pans hot you can add the tortilla.

You’ll notice the tortilla will have a yellow-ish hue to it when you first add it to the pan, but as it cooks it will becomes much lighter in color. When the entire tortilla turns this lighter color, that’s when you’ll want to give it a flip.

Now, once you flip it, just count to 5 and remove it from the pan immediately. This will ensure you don’t overcook the tortilla, and that it will be bendable and pliable.

And I can’t stress this enough, do not, DO NOT cook it for longer than 5 seconds on that side. If you do, there’s a good chance you’ll overcook it. For a visual guide on this, check out the video above.

Flourless Keto Tortillas

As I mentioned earlier, these keto tortillas are completely flourless.

They’re made with almond flour instead of white or wheat flour.

And you might be tempted to substitute the almond flour with coconut flour, for any number of reasons. But, please, DO NOT substitute almond flour for coconut flour.

They are 2 VERY different flours. Coconut flour is extremely absorbent, and almond flour is not.

If you’d like to substitute the almond flour with something else, sunflower seed flour is a fantastic option. You can substitute it on a 1-1 basis with almond flour too.

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