Soft, pliable homemade keto tortillas that are quick and easy to make. These are the best low carb tortillas I’ve tried – they are pliable and foldable like regular tortillas and can be used in a variety of ways. The best part is you can whip up a batch of these keto-friendly tortillas in about 30 minutes.
I’ve been on a mission to find a good keto tortilla recipe. I previously made cauliflower tortillas and while they tasted pretty good, they were a lot of work. I wanted to find an easy go-to recipe that I could use for soft tacos, crispy tacos and tortilla chips. And this recipe I’m sharing with you today is my new favorite low carb tortilla recipe.
The dough is easy to work with and the tortillas come out looking like traditional tortillas.
Use them to make tacos, burritos, or fry them up to make keto tortilla chips. They are great with all of your favorite taco fillings like chicken, beef, or pork. Add toppings like salsa, sour cream, cheese, and guacamole and you’ll forget they’re even keto tortillas.
Ingredients
- Superfine blanched almond flour
- Coconut flour
- Baking powder
- Salt
- Xanthan gum
- Apple cider vinegar or lime juice
- Water
I have only tested this recipe with superfine blanched almond flour and coconut flour and don’t have any recommended substitutes.
Xanthan gum is very important in this recipe so don’t omit it. It is what makes the dough stretchy and pliable so you get the right texture.
I wanted these tortillas to be plain like regular ones, but you can flavor them with herbs, seasonings, and spices. Just add them to the dough when you mix it.
How to Make Keto Tortillas
All the ingredients are mixed in a food processor. If you don’t own a food processor, you can mix by hand but it will take a little more effort and time.
Once the dough comes together, it will be super sticky. The dough is then placed in the fridge. After being refrigerated, the dough is very easy to work.
If you have a tortilla press you can make the tortillas with that. If you don’t own a tortilla press, you can roll out the dough with a rolling pin. I rolled out the dough and made a few free form rounds. But then I decided to make more precise circles by using the bottom of a 5-inch skillet to cut the rounds. Be sure to use parchment paper when making the rounds so the dough doesn’t stick.
The tortillas are then briefly cooked on a hot cast iron skillet.
They are best eaten right away. Once they cool, they will lose some of their flexibility (similar to corn tortillas) but you can always reheat them.
What is the texture of keto tortillas?
The texture of these tortillas is similar to corn tortillas, except without the corn. They are not as flexible as flour tortillas or as thin, but they can be rolled, bent, wrapped for tacos and more.
Can you fry them?
Yes, you can pan fry keto tortillas to make quesadillas or deep-fry them if you want to make chimichangas, tortilla chips, or tostadas with them.
Storing tips
- The cooked tortillas can be stored in the fridge and reheated.
- You can store the uncooked dough in the fridge (keep it wrapped tightly in plastic wrap or in a sealed container) for up to 2 days.
Now that I have a recipe for keto-friendly tortillas, I can’t wait to use them for my cauliflower tacos or fish tacos with avocado sauce. I also have some new recipe ideas using these tortillas that I’ll be sharing soon.
More Recipes to Try
If you like these tortillas you might like my Zucchini Tortillas or Keto Bread that’s great for sandwiches and toast.
Or, if you want to try keto pasta, try my Keto Mac and Cheese or Keto Lasagna Skillet.
Keto Tortillas
Ingredients
- 1 cup superfine blanched almond flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp xanthan gum
- 1 large egg
- 1 tbsp apple cider vinegar or lime juice
- 1 tbsp water
Instructions
- Add almond flour, coconut flour, baking powder, salt and xanthan gum to food processor. Pulse a few times until evenly mixed.
- In a small bowl, whisk egg. Add apple cider vinegar, water and egg to food processor. Mix until dough forms.
- Remove dough (it will be very sticky) and wrap in plastic wrap. Refrigerate for 10 minutes. Dough should no longer be sticky and should still be pliable.
- Divide dough into eight balls. To get your balls to be all the same size, I recommend weighing the dough and dividing that number by eight to determine what size each dough ball should be.
- Place dough ball between two sheets of parchment paper and roll out thinly (between 1/16 and 1/8 inch thick) and form 5-inch rounds. You can make free-form circles. Or you can use a 5-inch wide round bowl, pan, or cookie cutter to cut dough to make a 5-inch circles. If you own a tortilla press, you can also use that instead. Make sure to still place dough between two sheets of parchment paper so the dough does not stick to the press.
- Bring a cast iron skillet to medum high heat. When it is hot, place one tortilla in. Cook about 20 seconds and then flip. Cook another 20 seconds. Depending on your heat level, you may need to cook slightly longer on each side. It should not take that long to cook the tortilla and have it get lightly seared on each side. Be careful not to leave the tortilla on one side for too long as it may burn. Do not cook the tortillas too long because they will no longer be soft (instead they will be crispy like tortilla chips).
- Keep finished tortillas warm as you continue cooking the rest. I wrapped them up in a towel. Tortillas are best served warm. If they start to become brittle, you can briefly reheat them.
Notes
- This recipe is from gnom-gnom (very slightly adapted). If you haven’t already, be sure to check out her site! She has an amazing collection of keto recipes, showing you don't need to miss out on anything on a keto diet.
- I used this xanthan gum.* Do not leave out or substitute the xanthan gum as it is the key to having an elastic, stretchy dough.
- If you do not have a food processor, you can mix the dough by hand.
- If you do not own a cast iron skillet, you can use a nonstick skillet. Make sure to turn up the heat because you want it to get very hot so that it cooks and sears the tortillas quickly. You likely won’t achieve as much color on your tortillas with a nonstick skillet.
- You do not need to oil the pan first.
- You can use either apple cider vinegar or lime juice to add a little acid to the recipe. Do not use both as it will be too much.
- This recipe makes 5-inch tortillas which are great for individual tacos. You can of course make your tortillas bigger if you need them to be bigger.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This is absolutely fabulous. I followed the recipe exactly and they turned out perfect. This is my go to tortilla and will be trying your other tortilla recipes. Thank you so much for such a yummy, very easily foldable, soft, pliable tortilla.
I’m so glad they worked out for you!
Just made without coconut flour, subbed extra almond flour. Still great!
I’m happy that worked for you!
Can you fry these tortillas? For chimichanga
yes
I have everything but coconut flour? Any suggestions on a substitute?
Sorry I don’t have any substitutions for coconut flour for this recipe
Can you spice up the tortilla for savory taste? Low carb needs all the help for those of us getting adjusted to this lifestyle. 🙂
you can add dried herbs and spices. I purposely made the tortillas plain as tortillas are usually made this way so that they can be a base for whatever you’re using them for (tacos, burritos, etc).
Can you cook with just coconut flour? Almond flour’s kinda expensive from where I am and it’s not an easy buy.
I have not made a version with only coconut flour
How many net carbs?
all the nutrition is provided in the recipe card
Hello! Where does the tbsp of water come in?
Along with the vinegar
Can you store the dough in the fridge and make a couple tortillas at a time as needed? Can you freeze the dough or the prepared tortillas?
You can store the uncooked dough in the fridge (keep it wrapped tightly in plastic wrap or in a sealed container) for up to 2 days.
These were awesome. Quick and easy
So happy they worked out for you!