Soft, pliable homemade tortillas that are low carb and keto-friendly. These tortillas are also quick and easy to make. You can whip up a batch of fresh 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.
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.
How to make keto tortillas
- These tortillas are made with almond flour, coconut flour, egg, apple cider vinegar, salt, baking powder and xanthan gum. Make sure you do not leave out the xanthan gum as it is key to having a stretchy, elastic dough.
- 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. 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.
- 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.
- 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.
- 1 cup superfine 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
- 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.
- 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).
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.