keto tortilla recipe

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.

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

Cup (112 grams) Blanched Almond Flour

Tbsp (8 grams) Xanthan Gum

Tsp (2 grams) Baking Powder

Nice Pinch Of Salt

Large Egg

Tbsp (15 grams) Water

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&#8217;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&#8217;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&#8217;t skip out on it.

Now, flatten the ball of dough with your hands, and once it&#8217;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&#8217;s about 6 inches in diameter to test and see if you&#8217;ve rolled the dough out enough.

When you&#8217;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&#8217;ve done that, remove and save the extra dough.

You&#8217;ll be able to make a 5th keto tortilla out of it later on.

Now we&#8217;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&#8217;s when you&#8217;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&#8217;t overcook the tortilla, and that it will be bendable and pliable.

And I can&#8217;t stress this enough, do not, DO NOT cook it for longer than 5 seconds on that side.

If you do, there&#8217;s a good chance you&#8217;ll overcook it.

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!

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.

This recipe is so tasty. I rolled some thinner and baked longer to also make crispy tostadas!

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.

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!

Just made them for breakfast tacos!  Fabulous &amp; delicious!

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 to buy them from the store again. Plus, these keto tortillas are completely gluten free, and have no sugar added to them.

100+ Keto Recipe Cookbook: Gum.co/BestKetoCookbook
Instagram: https://www.instagram.com/thejoeduff

Full Recipe: https://www.thedietchefs.com/keto-tortillas-recipe/

THINGS I USED IN TODAY'S KETO TORTILLAS RECIPE: 

Food Scale: https://amzn.to/2stDBTb

Food Processor: https://amzn.to/2KM8OIn

Non-Stick Pan: https://amzn.to/2HhVY2D

Parchment Paper: https://amzn.to/2NtxWFP

Rolling Pin: https://amzn.to/2HjJDLd

Bowls: https://amzn.to/2ZkKEbY

Almond Flour: https://amzn.to/2OGwOx8

Sunflower Seed Flour (if allergic to almonds): https://amzn.to/31ZgbCd

Xanthan Gum: https://amzn.to/2ZfD9mz

Optional - Tortilla Press: https://amzn.to/2TYa66g
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KETO TORTILLA MACROS (PER TORTILLA) RECIPE MAKES 5:

165 Calories

13g Fat
5g Carbs
3.5g Fiber
1.5g NET CARBS
6g Protein

1.5g NET CARBS

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.

If you have a tree nut allergy use sunflower seed flour instead of almond flour....link to some is posted above.

Finally--it's the tortilla you've been waiting for!  These low-carb tortillas are simple to make and require only three ingredients, yet they make delicious wraps for sandwiches and burritos! They are suitable for low-carb, ketogenic, diabetic, and LC/HF diets.

Low-Carb Tortillas

mozzarella cheese ((8 ounces))

almond flour

salt

Preheat oven to 375º F.  Cut 5 pieces of parchment about 14 inches long.  Have a rolling pin and 2 cookie sheets available.

Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.

Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.&nbsp;

As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.

While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients. Divide the dough into 4 equal sections. Place three of the sections back in the warm pan (but not over heat) to keep them warm while you work.

Form one section into a ball and place on a piece of parchment paper.  Pat into a disk shape, then cover with another piece of parchment.  Using the rolling pin, roll into about a 9 inch circle. &nbsp;Place the circle of dough on half of the parchment lined baking sheet. Set aside.

Repeat for the second ball of dough and place it on the other side of the baking pan. Repeat for the other two pieces of dough.

Bake the tortillas for 5-7 minutes&nbsp;or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Allow them to cool slightly before gently loosening them with a spatula and removing them from the pan.

Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.

Our Easy To Make Keto Tortilla Recipe with 0 Net Carbs is a Great Addition to all Keto Bread Selections. This Low Carb Tortilla is not made with Almond Flour but Famous Oat Fiber we all love and adore.

Keto Tortilla Recipe with 0 Net Carbs

2.5 Cups (250 grams) Shredded mozarella

Eggs

Tablespoons (50 grams) Oat fiber

Prepare ingredients

Prepare your ingredients to make amazing keto and gluten-free tortillas. That is oat fiber, eggs, and mozzarella.

Heat up mozzarella

On your stove, heat up to mozzarella on medium heat. Using a wooden spoon, gently stir from time to time for all of the cheese to melt. Keep heating up until you have a smooth melted cheese.

Add oat fiber and eggs

Switch the heat off and add oat fiber. Blend it in. Add eggs and mix thoroughly. Keep mixing until you get a combined uniformed smooth dough. If you feel mozzarella needs to be melted again, switch the heat on low and keep blending.

Work out the dough

Once you have the dough similar to my in the video, place it all on a silicone rolling sheet and using your hands keep working the dough. As you see on the video, I stretch and fold the dough several times. Keep stretching and folding until you get a really smooth consistency. The process might take somewhere between 5 to 8 minutes.

Shape tortillas

Once you are happy with the consistency, split your dough into 8 pieces. That is how many I managed to make. If you want to make smaller or larger tortillas, decide on the amount. Using a roller, roll one piece into a round flat sheet. Shape your tortillas using either a round, sharp bowl or anything similar. Place each wrap onto a baking sheet covered with parchment paper. At this time, you can heat the oven to 350 Fahrenheit or 180 Celsius. Once you have all the tortillas ready, place them into a preheated oven and bake the tortillas for 8 to 10 minutes until you see the edges starting to brown. I managed to fit 4 tortillas on each baking sheet.

https://mediavine-res.cloudinary.com/video/upload/nah7z0bayipm8txeuk4g.mp4

This gluten free keto tortilla recipe takes only minutes to make and looks and tastes like real corn tortillas, without all the carbs! 

Keto Tortillas

lupin flour

xanthan gum

water

tortilla press

parchment cirlces

Make tortilla dough

In a small bowl, combine almond flour, lupin flour, xanthan gum and salt. Pour in water and mix until dough forms. The dough should feel similar to play-doh.

Roll into balls

Divide dough into 8 balls to make mini tortillas (4”) or 4 balls to make 6” tortillas.

Flatten into tortillas

Flatten into a tortilla using a tortilla press. Sandwich a ball between two sheets of parchment paper and press down to flatten. Can flatten using a rolling pin as well. 

Cook tortillas

Place a tortilla in a skillet heated on high heat. Cook for 30-60 seconds or until the underside starts to turn brown in some spots. Flip and cook the other side for 30 seconds. Remove from skillet and place back on parchment paper to cool. 

https://www.youtube.com/watch?v=co6RxmI3zf4

Introducing the amazing super Easy Keto Flaxseed Wraps Recipe – you won&#x27;t believe how it is easy to prepare. Only one main ingredient is needed for this vegan, low carb, and gluten-free wrap – flaxseed tortillas. This simple flatbread has zero net carbs and is unbelievably simple to make. All you need is flax!

Easy Keto Flaxseed Wraps Recipe

Flaxseeds

Water

Tablespoon Garlic Powder

Salt

Prepare Ingredients

Prepare your ingredients for making the best and easiest tortilla recipe ever. Flax seeds can be dark or light, whichever you prefer. The only difference would be the shade of your wraps at the end. Water should be boiling for the flax to work. You could add salt, pepper, dry garlic, or spices for extra flavor

Grind the Flaxseeds

Place whole Golden seeds into the Magic Buller or Coffee Grinder and grind all of the seeds until you get a perfect grounded flour like consistency

Add Spices

Place the grounded Flaxseeds into a medium size mixing bowl and add garlic and salt

Boiling Water

Add boiling water into the bowl. The water needs to be boiling, otherwise, you will not get the smooth consistency and the dough would become clumpy.

Properly mix the dough until you achieve a beautiful consistency to be able to work easily with it.

Split the dough

With a knife or spatula, separate the dough into 6-8 pieces. it all depends on how thin and big you are able to make your Flaxseed Keto Wraps.

Roll

Either on a Parchment paper or nonstick silicone mat, start rolling the dough into a thin rounded shape. Try to roll it as thin as possible, but not entirely thin, otherwise, you will not be able to lift the wrap from the silicone mat.

Shape the Keto Wraps

Cut a parchment paper into smaller squares. You will need this for placing the wraps on it for easier handling

Lift and roll

With a round bowl or a plate, press onto the rolled wrap to get ever and precise shape.

Prepare to cook

Using a long knife or spatula, slowly get the wraps onto already precut Parchment Paper. Please see the video for better instruction. Preheat the pan on a medium high

Cook the Flaxseed Keto Wraps

Once you have all of the Flaxseed Keto Wraps ready, start with roasting them on a pan. You can use few drops of oil if you do not have a nonstick pan. Cook each side of the Wrap for about a minute, pressing gently from time to time. Once you see, they are done, place them on a plate and serve.

https://content.jwplatform.com/videos/vDGf9PJr.mp4

Introducing the amazing super Easy Keto Flaxseed Wraps Recipe – you won't believe how it is easy to prepare. Only one main ingredient is needed for this vegan, low carb, and gluten-free wrap – flaxseed tortillas. This simple flatbread has zero net carbs and is unbelievably simple to make. All you need is flax!

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Top 5 keto tortilla recipe recipes from across the web

The most viewed keto tortilla recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Tortillas Recipe (Easy, Low Ca...

Low-Carb Tortillas

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Easy Keto Flaxseed Wraps Recipe

The most viewed keto tortilla recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine