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.
Keto Tortillas Recipe (Easy, Low Carb, & Made With Almond Flour)
Keto Tortillas made with almond flour and just a few other ingredients! This homemade low carb tortilla recipe is so easy to make, you’ll never need storebought ones again. Plus, these keto tortillas are completely gluten free, and have no sugar added to them too.
- Prep Time: 20
- Cook Time: 2 Minutes
- Total Time: 22 minutes
- Yield: 5 Tortillas 1x
- Category: Dinner
- Cuisine: Keto
Ingredients
1 Cup (112g) Blanched Almond Flour
1 Tbsp (8g) Xanthan Gum
1/2 Tsp (2g) Baking Powder
Nice Pinch Of Salt
1 Large Egg
1 Tbsp (15g) Water
Instructions
Add all of your ingredients to your food processor, and process until a ball of dough forms.
Now remove the dough from the processor and cover it 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.
Then, when you form the smaller balls of dough, you’ll want to start forming your tortilla shells.
So, 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 tortilla dough can be quite sticky and using the paper is a big help in dealing with that, so don’t skip out on it.
Now, flatten the ball of dough with your hands, and once it’s 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.
Now we’re all set to cook the tortillas!
These tortillas cook INCREDIBLY quickly, so follow my instrutctions to the T.
Get out a non-stick pan, turn your stove up to medium-high, and get the pan hot.
Once the pans hot add the tortilla, and cook until the yellow-ish hue of it turns white (watch the video for a good visual guide)
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.
Notes
Xanthan Gum can be replaced on a 1:1 basis with Guar Gum.
You could also use Psyllium Husk, but you will need atleast 3x as much of it.
5g Carbs – 3.5g Fiber = 1.5g Net Carbs per tortilla.
Nutrition
- Serving Size: 1 Tortilla
- Calories: 165
- Fat: 13
- Carbohydrates: 5
- Fiber: 3.5
- Protein: 6
Keywords: keto tortillas, low carb tortillas, keto tortilla recipe, how to make keto tortillas,
How do you store them? How long will they keep? And could you make ahead and freeze?
Good Question……Recipe says they can stay in the frig for a few days. That’s all we got.
★★★★★
I would store the tortillas in between parchment paper and freezer bag.
★★★★★
These were crazy good. Couldn’t believe how simple and satisfying they were. Thank you!
★★★★★
These. Are. So. Good. OMG.
They taste nearly exactly like corn tortillas, and are pretty simple to make. Your instructions are spot on. My carb- loving partner just started keto and is jazzed that we finally found something that tastes “like bread”. We definitely look forward to more recipes like this!
★★★★★
Fantastic Recipe!! Finally found one that tastes phenomenal!!
★★★★★
If you are using a tortilla press should you divide into 5 balls rather than 4?
I can wait to try these!
★★★★★
You make 4 balls because when you flatten it out and use something in the form of a cookie cutter to make a perfect circle, you use the leftover dough from all four balls and there you have enough dough for your fifth one :)
I measured all ingredients by grams and then the completed ball of dough by oz. I got 4 perfect tortillas by weighing them out at 1.7 oz each.
★★★★★
Do you store these in the fridge after cooking or as a dough?
And for how many days will they stay good?
★★★★★
These low carb tortillas are BRILLIANT! (And I have tried A LOT of failed low carb tortilla recipes.) I made these today and they turned out exactly as described and as shown in the video. Plus, they taste fantastic…no more cauliflower tortillas for me…this is my go-to recipe from now on. So far I have made “the diet chef’s” Chocolate Mug Cake and Keto Pizza in 10 Minutes and all I have to say is that every recipe has turned out exactly as described AND tastes great! Terrific recipes like these make following a low carb/Ketogenic lifestyle sustainable as well as enjoyable. Thank you, Diet Chef (Joe)!
★★★★★
Phenomenal. I’ve tried recipes with coconut flour but they didn’t have the right taste. These are amazing.
Thank you so much. I can now have a decent curry!
★★★★★
THIS
RECIPE
IS
AWESOME
Best low carb tortilla recipe I’ve ever tried for texture ‘likeness’ to a real tortilla without sacrificing flavor. Also very easy to prepare with excellent results if you just FOLLOW THE DANG RECIPE! :)
★★★★★
Made it and then cut into triangles and fried to use for nachos. So good!
★★★★★
Count me amongst those singing the praises of this tortilla recipe!
I’ve also tried several other recipes and none has lived up to their billing. These do! And I don’t think I’ve tried one of your recipes yet that has worked as advertised.
Thanks for all your effort in this.
★★★★★
i have tried all tortilla recipes, yep this one is the keeper of all of them.. i have made 3 batches of these already, for those asking above, after i let the dough rest, i wrap in parchement paper and put in pastic bag in the fridge, i have had up to two days in frig no problems, but the dough only makes like 5 so will go before you know it..i use a tortilla press, easy peasy…we eat with everything, perfect recipe…
★★★★★
I think I’ll add some corn bread extract for a corn tortilla feel! Thanks for the uber easy recipe.
★★★★★
OMG I just made these for the first time and they are incredible as well as super easy! I have been looking for a keto tortilla and ALL have crashed and burned except this one!
I can now enjoy taco nites with my family!
Thank u Diet Chef u r the best!
★★★★★
FINALLY!! As a Latina, tortillas are a staple at my house. Feeling left out, I’ve always felt tempted to grab a corn tortilla…NOT ANY MORE! The recipe was fast and easy to follow and it tastes delicious! THANK YOU SO MUCH!!!
★★★★★
I followed this recipe to the letter and it was great. I actually cut 1 with a pizza cutter and fried it a little harder to make tortilla chips. It was delicious with my salsa and cheese. Thank you so much.
★★★★★
I never ever leave comments (I don’t know why!) but felt compelled to do so with this.
In one word – outstanding!!!
Insanely easy, directions matched the video exactly.
I wasn’t strict with my round circles and it almost felt like Naan bread, if I didn’t want to use them for taco shells.
This will absolutely be a staple in this house. I love recipes with ingredients I have at home + that I can pronounce.
Thanks Joe!!!!!
★★★★★
@joeduff
I made these today for Taco Tuesday and they came out sooo good! My family will never know they are Keto and good for them! Can’t wait to make them into nachos. This was a life changer!
★★★★★
These are awesome!!!! I used a kitchen aid mixer instead of a food processor and they came out perfect!!! I love your two minute bread as well. Thanks very much for these great recipes.
★★★★★
Absolutely fabulously! I served them with chicken molé and they were perfect. I got rave reviews from my guests.
★★★★★
The best I’ve made and tasted
I think they would be nice filled with cheese and folded
★★★★★
Easiest and tastiest keto-friendly tortillas, I’ve tried!….and i grew up on a Mexican border town, making the real stuff with my grandma! When I started my weight loss/keto journey, breakfast tacos and quesadillas are 2 things that I really missed….gutting a taco is no fun lol. This has brought those back for me! NOW, my mom is willing to try a low-carb lifestyle, too.
Thank you 😘
★★★★★
I can’t even express how good these are! Thanks Chef! No more low carb tortillas from the store!
★★★★★
Best tortilla recipe I’ve ever had that’s keto.
★★★★★
Amazing. My first time making tortillas and they tasted and looked beautiful. thank you
★★★★★
Second time i made these they sort of taste like lays chips. All i did different was cover them in coconut oil ( the dough balls ) and flat them out like normal then put them in a oven for 400 degrees for around 8 minutes. I highly recommend you cut circles out the dough so the edges don’t burn.
★★★★★
Awesome! Thank you!! I made exactly as directed and ate them with fajitas. They held together beautifully. The taste was better than other recipe’s I’ve tried.
Awe happy to hear that Robyn!
This recipe is so tasty. I rolled some thinner and baked longer to also make crispy tostadas!
★★★★★
That sounds AMAZING!!
These are GREAT tortillas! I have made several tortilla recipes, all using coconut flour and other flour – almond or psyllium husk, and they don’t taste that great or they are too thick or too spongy. These are the best I’ve found. I ate them for dinner with carnitas in tacos and ate 1/2 of another one with just Kerrygold butter on it, and the flavor was fabulous. Great recipe, thank you!
★★★★★
Thank you Joe! I love that you measure your ingredients by weight makes for a much more accurate recipe and a fantastic end result. I’m looking forward to trying these and making a bunch of them so I can freeze them and have them on hand when we want fajitas or nachos! That’s one thing I find with Keto is everything has to be made from scratch which is fine but it requires a lot more planning ahead. So I’m working hard on weekends to plan and prep for the coming week so I can be so much more successful! Because when I fail to plan I fail. Life is so much simpler when I have a go to list that gives me step by step instructions and then all I have to do is EAT! Which I love to do which has got me to the weight that I am but with keto and portion control I’m sustaining a life that I truly want one full of adventure and fun, with weight loss as an awesome side effect! Thank you Joe for all your recipes you’ve been an integral part on my journey of success!!!
★★★★★
Excelent recipe. I made it yesterday. Thansks for shearing. Patricia from Argentina.
★★★★★
This is the best recipe I have ever tried for keto tortillas. It’s the closest to the authentic flour tortilla.
★★★★★
So delicious, perfectly pliable, and just incredibly easy to make too
★★★★★
I’m used to making homemade flour tortillas and they are so good so it’s hard to find a healthy replacement but I tried this recipe and it was amazing. I’m going to see if I can do a small adjustment but other than that I really think they are perfect.
★★★★★
This is truly a godsend recipe. I had never made any type of flat bread before. I have been making batches of this recipe for the last many months and it is truly bulletproof as long as you follow the directions.
Today I made 32 (50 gram each) tortillas and I freeze them in zip lock bags – two in each bag. I use them for fajitas or just wrap sandwiches.
Thank you so much for sharing this recipe
PS – if you have a similar easy to make and healthy pizza dough recipe that would be spectacular
★★★★★
OMG! So good. My first time making tortillas and they turned out perfectly. The taste is amazing. Thank you so much for this recipe!
★★★★★
I’m with everyone else … these are amazing! The first time I made these, I made them too thick and didn’t measure ingredients by grams. Now I measure the ingredients by grams; each ball of dough weighs 6.5 oz. and makes 4 tortillas at 1.7 oz. each. I use a tortilla press and press and turn 4 times. They turn out PERFECT! After cooking, have also added avocado oil in a skillet and fried both sides until golden brown and crunchy. Great with melted cheese or use as a tostada base. Thank you Chef Joe!! Would give more stars if allowed.
★★★★★
Perfect and picky-kid-friendly!
★★★★★
Love this recipe. Made tacos and appreciated these tortillas over store bought especially because we are watching our carbs.
Taste delicious!
★★★★★
Fantastic… I don’t often comment on blogs/websites but I couldn’t resist with this Almond Tortilla Recipe…
Anyone Keto, who bypasses this recipe is missing out… The only complaint from my Keto Boy in the household was “why such a small batch” LOL. He’s a fussy eater, but loves these Tortillas. So glad, now I don’t feel guilty eating a taco when he couldn’t… Thanks for the great recipe…
★★★★★
Tried this first time today and it was amazing!!! My non-keto husband loves it! We really have to keep our eye on that 5-second flip! 😁 I missed the first one and it turned out brittle, but still yummy nonetheless! Thank you Diet Chef!
★★★★★