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- Can You Make Tortillas With Almond Flour?
- How To Make Keto Tortillas
- Three Tips For The Best Keto Almond Flour Tortillas
- Are Corn Tortillas Keto?
- How Many Carbs In Almond Flour Tortillas?
- How Do You Store Keto Tortillas?
- How To Freeze Keto Almond Flour Tortillas
- What To Serve With This Almond Flour Tortilla Recipe?
- Tools To Make Keto Almond Flour Tortillas
- Keto Almond Flour Tortillas Recipe
When you want to wrap, roll, and stuff – you need this almond flour tortillas recipe! These keto almond flour tortillas are amazing. Not only are they pliable and chewy like a flour tortilla, but they are incredibly versatile and can be used in so many different ways. Try out these keto tortillas with your favorite taco filling, cheese for a quick quesadilla, or even kebabs for a Mediterranean twist. My tortillas from almond flour are quick and easy, too. They take under 20 minutes to make and just 4 simple ingredients that you probably already have in your keto pantry. Ok, enough chit chat, let’s learn how to make keto tortillas!
Oh, and if you prefer coconut flour, try these coconut flour tortillas instead.
Can You Make Tortillas With Almond Flour?
Oh yes, these easy gluten free almond flour tortillas are made from almond flour and a few other ingredients like eggs, psyllium husks, and gelatin powder, all of which help give them a pliable, and roll-able texture.
How To Make Keto Tortillas
It’s super easy to make keto tortillas with almond flour:
- Mix up the keto tortilla dough. Add super fine almond flour, psyllium husk powder, gelatin powder, and sea salt to a food processor. Process until uniform.
- Add the eggs and water. Process until the dough pulls away from the sides and forms a ball.
TIP: If the dough is dry, add a tablespoon of water at a time, until the dough forms.
- Section out the tortillas. Cut the dough into 6 sections. I like to flatten the dough into a disc and then cut like a pie.
- Shape the tortillas. Roll each section into a ball (about the size of a golfball!) and flatten the tortillas into 1/8-inch thick circle, either with a rolling pin or tortilla press.
- Cook the keto tortillas. Heat a lightly oiled pan over medium heat and cook tortilla for about 30-60 seconds per side, until golden.
TIP: Don’t add too much oil to the pan, or the tortillas will get crispy and break when you try to bend them!
Three Tips For The Best Keto Almond Flour Tortillas
TIP #1: Don’t let get the edges of the tortillas get too disk or crispy, otherwise they will break when you try to fold them.
TIP #2: Fold the tortillas gently when you need to fold or roll them.
TIP #3: If the tortillas get stiff as they cool, you can reheat them in the microwave or oven at 300 degrees F to make them more pliable.
Are Corn Tortillas Keto?
No, corn tortillas are not keto friendly. An average serving of corn tortillas (2 small tortillas) is about 20+ grams of carbs, way too many for a small amount of food.
It’s why we needed this almond flour tortilla recipe!
How Many Carbs In Almond Flour Tortillas?
One of these tortillas made with almond flour has just 3 grams net carbs! You can have your keto friendly tortillas and eat them too! đŸ™‚
How Do You Store Keto Tortillas?
These keto tortillas should be stored in the refrigerator. I always recommend putting a layer of parchment or wax paper in between the layers, so they don’t stick together. Then, you can store them in a plastic bag or airtight container.
How To Freeze Keto Almond Flour Tortillas
The good news is that these keto almond flour tortillas can be frozen, so you can always have a stash in the freezer.
Let the almond tortillas cool completely, and store them in a freezer-safe bag.
TIP: When you freeze them, it’s especially important to use a layer of parchment paper in between the layers, so that the almond flour wraps don’t stick together.
What To Serve With This Almond Flour Tortilla Recipe?
Now to the fun part! What are you going to fill your almond flour taco shells with? Soooo many good options.
Here are some protein filling ideas:
- The Best Easy Carne Asada – Tuck a few slices of carne asada into these keto almond flour tortillas and top with salsa or sliced avocado.
- Instant Pot Shredded Chicken – You can go in so many directions with this basic shredded chicken recipe. Top with cheese and salsa, buffalo sauce and blue cheese, or even
- Slow Cooker Beef Barbacoa – Chipotle fans, you’ll love this copycat recipe!
- Grilled Ground Lamb Kofta Kebabs – You can go beyond Mexican with your almond meal tortillas. Roll up a kebab with some red onions and a dab of yogurt sauce.
- Shrimp Quesadillas – Swap the flour tortillas for these almond flour ones.
- Shredded Chicken Tacos – So easy and delicious.
And some fixings:
- Homemade Fresh Tomato Salsa
- Avocado Tomatillo Salsa
- Cauliflower Hummus – If you want to make the tortillas thicker, they’ll work like pita bread with hummus
- Keto Taco Seasoning
These tortillas also make delicious vegetarian quesadillas – skip the beans to keep them low carb.
Tools To Make Keto Almond Flour Tortillas
Tap the links below to see the items used to make this recipe.
- Food Processor – The almond flour tortilla recipe comes together so quickly with the food processor. This is my favorite one!
- Tortilla Press – A press is highly recommended for the best keto tortillas, but you can also use a rolling pin. The press is the fastest way to get evenly pressed tortillas!
- Nonstick Pan – Using a nonstick pan means you don’t need much oil to brown your tortillas.
Keto Almond Flour Tortillas Recipe:
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Keto Almond Flour Tortillas Recipe
An easy, pliable keto almond flour tortilla recipe! Learn how to make keto tortillas with just 4 simple ingredients + 20 minutes. Just 3g net carbs each!
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GET FLOURSInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Combine the almond flour, psyllium husk powder, gelatin powder, and sea salt in a food processor. Process until uniform.
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Add the eggs and water. Process until the dough pulls away from the sides and forms a ball. If it's too dry, add more water a tablespoon at a time until the dough forms. It should be dense, moist, and dough-y, not wet or dry. Scrape any ingredients stuck to the sides with a spatula if needed.
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Cut the dough ball into 6 sections. (The easiest way is to flatten into a disc and cut like a pie.)
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Roll each section into a ball, about the size of a golf ball, then roll into a 1/8-inch-thick (.3 cm) circle between two pieces of parchment paper. (You can also flatten using a tortilla press if you have one.)
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Heat a very lightly oiled pan over medium heat. (Do not add too much oil or the tortillas will get crisp.) Add a tortilla and cook for 30-60 seconds per side, until golden. Flip and repeat on the other side. Repeat with remaining tortillas.
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Recipe Notes
Serving size: 1 tortilla
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73 Comments
Dee
I made these as directed and they were perfect! I feel like cooking these for a bit longer would be a great chip substitute!
Elizabeth Beer
Thank you for this recipe. Made these today. Turned out well. Used extra almond flour on the parchment paper before rolling out. Didn’t stick and lifted easily into the pan. Used xanthum gum instead of gelatin. Will be making these again.
A. SPENCER
This was a perfect recipe. I followed exactly and they turned out great. My net carb was actually less using different ingredients so that made me even happier. I made tacos tonight and the family was thrilled. Bought myself a tortilla press and used it for the first time as well.
bren037
Made these tonight. Turned out pretty tasty. Nice an pliable and just the right size. I cut my dough into 8 pieces so they yielded a little smaller tortilla but perfect street taco size! I used my tortilla press. I made sure to use between parchment paper so it wasn’t a gummy mess
Helina Spector
Thank you for this recipe! The dough came out well, purple color, which I was wondering what the heck?! But yes, I used different kind of psyllium husk powder than you, as I learnt that later. I used parchment paper at the bottom and saran wrap on top to roll them. Transferring to pan was easy! Even folding them, they don’t crack! LOVELY! THANK YOU!
Karey
I saw your almond tortilla chip recipe – they do look like crackers (as some comments said). I’m making these tortillas tonight to have with your Barbacoa recipe (cooking right now and smelling SO delicious!). After making these tortillas I may try and make chips of any leftovers – whether cooking longer in skillet or even pan fryng with some oil. No commentors tried this.
Wholesome Yum M
Hi Karey, Please let us know how they turned out!
Andrea
Hi, I’m interested in making these but I’m not eating psyllium husk right now. Is there a way to make them without that ingredients?
Andrea
Sorry – I also wanted to say I’m not eating flaxseed right now either – I know you’ve indicated that could be a replacement. So, anything else? Thanks very much!
Wholesome Yum M
Hi Andrea, Psyllium or flaxseed are needed for this recipe. If you are looking for a tortilla without these ingredients, then you may want to try my Jicama Tortillas, Coconut flour Wraps, or these Cauliflower Tortillas.
Lynette
Made these yesterday they were a disaster the dough stuck to the parchment paper used oil as one person suggested ,still was sticking finally used an oil spray on the paper to get the Dough to lift had to scrap it of the paper decided after to try 1 of 8 very crumbly in the pan so I decided to put them in the fridge and try again next day after dough cooled still same results I think there’s to much almond flour used in this recipe which creates a dry result when trying to roll used extra water as another comment I read still the same this was a waste of time and ingredients will not make these again the only fortunate thing was the taste was good
Wholesome Yum M
Hi Lynette, I am sorry you didn’t have a positive experience with this recipe. My guess is that the tortillas were made too thin and that’s why they were sticking so badly. I hope you decide to give these a try again sometime.
Cheryl Woodward
Thank you. Very yum and adaptable to multiple recipes. Great recipe! Cuts down on both my grocery bill and premade processed keto.
Leanne Hardwick
VERY sticky dough…I had to add more almond flour, chill dough, and then spray both pieces of parchment to roll them out. A little heavy but a good replacement! I used for cajun fish tacos with creamy slaw and avocado – yum!
RZ
I’m curious will these work folded over like a pocket calzone?? I’ve made them as tortilla and love the recipe, but want to make a mini calzone and want to know if these will seal shut.
Wholesome Yum M
Hi RZ, These tortillas won’t seal closed, so I wouldn’t recommend using them for a calzone. This Fathead Dough will work great for what you are wanting to make.
Paula
I loved these my first time making but will do again. The only issue I had was getting into pan off the parchment paper.
Savanna
My tortillas turned dark gray when I fried them! Eek! Any idea why?? Thank you!
Wholesome Yum M
Hi Savanna, It’s the psyllium husk powder. Some brands will turn purple (or gray) when baked. They are completely fine to eat, just not as pretty. This is the brand I use and don’t have issues with gray or purple hues.
mike montes
I rolled them by hand and they were sticking to the parchment paper. I chilled the dough and it worked perfect. They are flexible and tasty thanks for sharing.
Karen Laughon
Your tortillas look white, mine turn purple. I know it is the psyllium husk powder but how do I get it to stop that. I use the same as you do
Wholesome Yum M
Hi Karen, This is the brand of psyllium husk powder that I use. It does not turn purple.
Mary
Is flaxseed ok as a replacement?
Wholesome Yum M
Hi Mary, I have not personally tested this, but other readers have been able to successfully use ground flaxseed as a replacement for the psyllium husk powder.
martha Villarreal
This is the first time I see your recipes they look awesome. I’ll try them. Thank you. The only thing is the popup ads. There are too many and annoying.
Wholesome Yum M
Hi Martha, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Jane
These are great. I did freeze the extra and they make a super base for toaster oven pizzas for lunch during the week.
Jess
Loved this recipe! I didn’t have the psyllium husk or gelatin and they turned out wonderfully by just substituting xanthum gum in a 1:1 ratio. I also just flattened them between two pieces of parchment paper which made it easy to make super thin and peel off into the pan. Very pliable and held up great for fajitas. đŸ™‚
marie C
When you divide them in 8ths there just isn’t enough dough. You try to roll them out and they come out way too thin and can’t peel it off the parchment paper. I left mine in the fridge for 15 minutes and I quickly learned that I should double the amount and used them as 4ths instead of 8ths.
Taste was good.
I also used a think glass to put my tortillas on so that they kept their curve without cracking in half.
Wholesome Yum M
Hi Marie, The dough actually should be divided into 6 equal parts, not 8. Dividing into 4 parts will work, but you will get thicker tortillas.
Alice Bedwell
I am always on the lookout for a good ketogenic tortilla, but to no avail. But I tried your recipe. All It did was make me remember why I quit trying to cook keto tortillas. I am sure it is me and not you or your recipe. I give up!
Wholesome Yum M
Hi Alice, Sorry this recipe didn’t turn out as expected. It might be easier to practice making thicker tortillas (split the dough into 4 instead of 6 sections) until you get the hang of it.
Sandy
Hello! I made your Chocolate Cheesecake recipe and the whole family loved it! I’d like to try the tortillas but as I am vegetarian and Keto do you have a substitute I can in place of the gelatin powder? Thanks so much for your input!
Wholesome Yum M
Hi Sandy, I have not tested this, but agar agar is a common substitution for gelatin. It is plant based, so it will fit your lifestyle. I believe the ratio is 1:1 with agar agar powder, but you will want to check with the brand that you buy before proceeding.
William Oliver
The tortillas are far too fragile. When we tried to fold them over they just tore up making them useless for tacos.
Wholesome Yum M
Hi William, I’m sorry these tortillas didn’t turn out as expected. The psyllium and gelatin both add pliability to the recipe. How long did they pan fry? Overcooking may result in crispy tortillas.
Tammy
Thank you for this recipe. I was able to successfully substitute ground flaxseed meal for the psyllium husk powder. Instead of rolling the dough out, I placed the balls of dough between two sheets of parchment paper lightly brushed with olive oil and pressed the dough down with a heavy, cast-iron Dutch oven. The flattened tortilla peeled easily from the parchment and there was no need to grease the pan for cooking.
Wholesome Yum M
Hi Tammy, That’s fantastic! Thanks for sharing your experience.
deb
Unfortunately, this didn’t work as the batter was too sticky and I was literally taking it off the parchment paper with a knife.
Wholesome Yum M
Hi Deb, I’m sorry this recipe didn’t turn out as expected. If the dough is too sticky to work with, you can place it in the fridge for 10-20 minutes and it will help it to firm up. I hope you decide to give this recipe a try again soon.
Faye
How can I turn these into hard taco shells? Crispy
Maya | Wholesome Yum
Hi Faye, I have not tried it with these, but a common method for making hard tacos out of soft tortillas is to drape them over two bars of the rack in your oven – try 5 to 10 minutes at 350 degrees F. Let me know if that works for you!
Karen
I want to make the almond flour tortilla but don’t have the psyllium husk powder. What can I use instead?
Wholesome Yum M
Hi Karen, I have not personally tried this, but many readers have reported success using flax seed meal in place of the psyllium husk powder.
Jennie
Made these last night for Taco Tuesday. Since I don’t have a tortilla press I rolled them out. I found that it was difficult doing this between the two pieces of parchment as the one the dough was on kept slipping all over the counter and I had to put something heavy on it to keep it still (which sort of worked) and while it DID stick to the paper, I pulled the edge and slipped a spatula underneath and it came up with no issues. I also had a bit of a problem rolling it into a circle (because of the paper moving about) so they were quite misshapen. No worries though! I used a muffin tin to make them into shells. đŸ™‚ I think the next time I make them I’m going to add more oil so that they ARE a bit crisper and make them into shells again.
Jasmine m
Hi, is the nutrition facts of 172 for all 6 tortillas? Or is that for 1 tortilla ?
Wholesome Yum M
Hi Jasmine, The nutrition facts are per tortilla. Enjoy!
Amber
I absolutely love all the great recipes! So easy to whip up… and delicious! Thanks for all the great tips too!
Amanda
Gahhhh! These are so good! I ate mine with your barbacoa recipe. It was to DIE for. I wasn’t able to fold mine, but it could have been user error haha. So I went in tostada style. I’m so so excited to have this recipe. Thank you so much!
Joan
Love this! It’s the first low carb tortilla that I found that actually turns out and stays pliable without totally falling apart! Thank you!
Luke Porter
These work great! I did have to add 1/4 cup more almond flour than the recipe called for. But these are fantastic!
Vanessa
I didn’t have the psyllium Husk powder so I used Flaxseed meal instead and it was delicious ! It worked for me I loved this recipe
Cy Marshall
These are delicious but I have trouble rolling them thin. When I roll between parchment it sticks and I cant get it released from the parchment. Anything I can do? I read about what to do if the dough is too dry,maybe mine is too wet, therefore sticky?
Wholesome Yum M
Hi Cy, The parchment should release easily. If the dough is too wet, you can add a small amount of almond flour to help make the dough more workable.
Mary
There is no way this could be rolled out. It was doughy, but stuck to everything I tried to use. When I did try to peel it off, (wax paper, parchment paper) it fell apart. What a waste of ingredients. I followed the directions exactly.
Wholesome Yum M
Hi Mary, I’m sorry these didn’t turn out as you had hoped. It sounds like your dough was too wet. When this happens and your dough is too sticky to use, please put it in the fridge for 15-30 minutes. The consistency will change and it will become more workable.
Ken Remley
Is the husk powder and gelatin powder required? Any ideas where to find it in smaller quantities. I just don’t know what else I would do with it.
Maya | Wholesome Yum
Hi Ken, Yes, they are required to make them pliable. You may be able to get away with just one or the other but have not tested it to confirm amounts or how pliable they would be. You can reuse psyllium husk powder in recipes like low carb almond flour bread and reuse gelatin in recipes like keto crepes.
Ashley B Bourgeois
Mine fell apart in the pan when I flipped them and when I took them out of the pan, the one that stayed together, it was very brittle. I followed directions as written
Wholesome Yum M
Hi Ashley, It sounds like these tortillas were overcooked. The psyllium husk and gelatin should have made them soft and pliable.
Humera
Hello
Can you you agar agar instead of the gelatin. I need kosher and not sure if I can get plain kosher gelatin
Wholesome Yum M
Hi Humera, Yes, you can use agar agar in place of gelatin.
Nicole
Yum
Lisa
Wholesome Yum is the BEST keto community anywhere. I read this blog almost every day.
Melanie
Can Xanthan gum be used in place of the gelatin?
Wholesome Yum A
Hi Melanie, I haven’t tried that so I can’t say for sure. If you do, start with half the amount.
Nikki
Did you try the xanthum gum? I have that but not gelatin powder!
Cidi
Can I replace the beef gelatin with another ingredient?
Wholesome Yum A
Hi Cidi, I have only tested gelatin here so I wouldn’t recommend substituting it.
Karen Clement
Hi, I haven’t made the recipe yet, looking always for a nice totilla shell I can have but alas it has the psyllium husks. Can you sub in flax meal for it, or would it not have the same results?
Wholesome Yum M
Hi Karen, Flax meal should work, however, the tortillas will not be as pliable with flax over the psyllium husks.
Cassie
I’m in my first month of living and loving keto. I can’t wait to try your chaffle recipes and ordered two Dash Mini Waffle Makers this morning: one for home and one for the breakroom at work. đŸ™‚ Then I was so inspired by the idea of making fresh lunches I ordered two of the Dash Mini Griddles, too.
Do you think I could use the griddle to cook smaller sized tortillas? If so, do you think that would be 1/6th or 1/8th of the dough ball?
Thank you, Maya! Your recipes and support are fabulous and I check your site every day. I plan to use recipes from your keto sweets book very soon.
Wholesome Yum M
Hi Cassie, If the griddle is the same size around as the waffle maker, I would guess that you could get 12 slightly thicker tortillas out of a full batch.