Easy keto tortillas are grain-free, gluten-free, and low-carb: perfect for your favorite tacos, wraps, and more! Made with almond and coconut flours for a nutty, tasty twist.
If you’re on the keto diet, it can be hard to find tasty grain-free bread substitutes. But this low-carb tortilla recipe is just the ticket: it’s easy to make with typical keto-friendly ingredients. Plus, it’s versatile: make your own keto tacos, sandwiches, or simply spread these tortillas your favorite dip or nut butter for a satisfying and healthy snack.
Sure, you can find grain-free tortillas at the grocery store, but the homemade version is so much better! Plus, they’re cheaper, healthier (you know exactly what’s going into them), and fun to make. Once you try this recipe for keto tortillas, I bet you won’t be adding them to your grocery list any time soon.
How To Make Keto Tortillas
This homemade tortilla recipe is a simple matter of a few steps. First, you’ll mix up the dough. Then, after a short rest, you’ll shape into four balls. And finally, you’ll heat the tortillas very briefly in a hot pan.
Note that the dough needs to rest for about 10 minutes after mixing. This gives the flours some time to absorb the water, so your tortillas are pliable, moist, and tasty. After resting, simply shape the dough into four equal-sized balls, rolling the surface nice and smooth between layers of parchment paper.
Keto Tortilla Recipe Ingredients
If you’re on a low-carb diet and love to cook, you probably already have all of the keto tortilla ingredients at home. All you need to make a quick batch is:
- Almond flour, which provides a delicious dark and nutty flavor to the wraps. You can use either blanched or regular almond meal for this recipe.
- Coconut flour, which adds lightness and helps bind the tortillas together.
- Psyllium husk powder, a secret to keto baking that adds fiber and structure to breads and other baked goods.
- Xanthan gum, another must-have ingredient for gluten-free baked goods. Xanthan gum is easy to find at health food stores and online. It provides stretch and chew to your tortillas.
- One egg. Because there’s no gluten in nut flour, you’ll need a good binding agent to keep the tortillas from falling apart.
The rest is just a bit of salt for flavor and water to moisten the dough so it comes together into a smooth ball.
Pan-Frying Grain-Free Tortillas
These tortillas cook amazingly fast. The key is to get your frying pan nice and hot before adding the dough. I recommend a cast-iron pan, which retains heat well and cooks evenly.
To cook the tortillas, first flatten the dough into discs. Then place one into your hot pan, no oil necessary. Cook it for just six seconds before flipping. Finally, brown the other side for 30 seconds. Then remove the tortilla from the pan and it’s ready to serve!
Can You Eat Tortillas on Keto?
Yes! As long as you choose low-carb, grain-free tortillas like these, you can enjoy the classic Mexican wraps on the keto diet. This recipe is free from sugar, wheat, and flour to keep the tortillas 100% keto-friendly and just as delicious.
What To Serve With Keto Tortillas
Once you’ve mastered this recipe, the possibilities for healthy keto dinners are pretty endless. My absolute favorite way to serve keto tortillas is to make keto Blackened Shrimp Tacos with my recipe for Cajun shrimp.
Here are some more fantastic recipes to pair with your low-carb tortillas:
- 30-Minute Chicken Chili
- Best-Ever Ground Beef Tacos
- Roasted Cauliflower Tacos from Gimme Delicious
Keto Tortillas
Equipment
Ingredients
- ½ cup almond flour blanched or plain
- 2 tablespoons coconut flour
- 1 teaspoon psyllium husk powder
- 1 teaspoon xanthan gum
- 1 small egg
- 1 tablespoon water
- Salt to taste
Instructions
- In a bowl, combine the almond flour, coconut flour, psyllium husk powder, xanthan gum, and a pinch of salt.
- Add the egg and water. Stir with a spatula until the dough comes together.
- Wrap the dough and chill in a fridge for 10 minutes.
- Divide the dough into four equal balls. Roll the dough between two pieces of parchment paper.
- Cook the tortillas in a dry skillet for 6 seconds. Yes, just six. Flip the tortilla and cook for another 30 seconds.
- The key is not to overcook them. If overcooked they will not be pliable and may break.
- Serve with Keto Blacked Shrimp.
Notes
- Xanthan gum in the tortillas can be substituted with guar gum, gelatin, or flax seeds. If using the last two, increase the ingredients by 1 1/2.
Nutrition
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