Almond Flour Keto Tortillas Recipe

Free Printable: Low Carb & Keto Food List

Get It Now

This post may contain affiliate links, which help keep this content free. (Full disclosure)

When you’re following a keto diet and want to wrap or roll your favorite Mexican foods, this is the best keto tortillas recipe! These keto almond flour tortillas are pliable and chewy like a flour tortilla. Plus, they are incredibly versatile and can be used in so many different ways. They take under 20 minutes to make and just 4 simple ingredients that you probably already have in your keto pantry (plus salt and water).

I’m going to show you how to make this keto tortilla recipe, but if you are nut-free or just prefer coconut flour, try coconut flour tortillas instead.

Are Corn Tortillas Keto?

No, corn tortillas are not keto friendly. An average small corn tortilla is about 10-12 grams of net carbs, way too many for a small amount of food. (Flour tortillas are not keto friendly, either.)

Can You Make Tortillas With Almond Flour?

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.

The almond flour you use for making keto tortillas does matter, though. I use Wholesome Yum Almond Flour for all my keto baking recipes, as well as this almond flour tortilla recipe, because the flour is blanched and has the finest grind. Many other brands can vary in coarseness, which can lead to a gritty result. And, Wholesome Yum Psyllium Husk Powder is the secret ingredient that keeps these low carb tortillas pliable.

Get Almond Flour

Get Psyllium Husk Powder

Ingredients You’ll Need

This section explains how to choose the best ingredients for keto friendly tortillas, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Almond Flour – Must be super fine and blanched. I recommend Wholesome Yum Almond Flour for the reasons explained above.
• Psyllium Husk Powder – Makes the keto tortillas pliable and more sturdy. If you want to ensure they won’t turn purple (like some recipes with psyllium tend to do), use Wholesome Yum Psyllium Husk Powder. I don’t recommend substituting this, though it’s possible that flaxseed meal might work.
• Gelatin Powder – Works together with the psyllium to improve flexibility and sturdiness. Make sure to use unflavored gelatin like this (plus, it’s grass-fed!), not a flavored jello mix. If you need to replace this, try 1/4 to 1/2 teaspoon of xanthan gum instead, but I find the texture is much better with gelatin.
• Sea Salt – Balances the flavors. If you are making your almond flour tortilla recipe for a Mexican dish, you can add spices if you like, such as cumin, paprika, or chili powder.
• Eggs – Use whole, large eggs and make sure they are at room temperature. I don’t recommend substitutes here. Flax eggs most likely will cause the keto tortillas to fall apart or be less sturdy, but I haven’t tried them so let me know if you do.
• Warm Water – Helps the almond flour tortilla dough form. Psyllium and gelatin both absorb a lot of moisture, and the water allows them to “bloom” and work properly. It must be warm, not hot or cold, for this effect to work.
• Oil For Frying – I recommend avocado oil for the most neutral flavor, but olive oil also works.

How To Make Keto Tortillas With Almond Flour

This section shows how to make almond flour tortillas, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

1. 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.
2. Add the eggs and water. Process until the dough pulls away from the sides and forms a ball. If the dough is dry, add a tablespoon of water at a time, until the dough forms. (You can try mixing the ingredients in a large bowl instead, but a food processor works much better.)

3. Divide. Cut the dough into 6 sections. I like to flatten the dough into a disc and then cut like a pie.
4. Shape. Roll each section into a ball (about the size of a golfball!) and flatten the homemade almond flour tortillas tortillas into 1/8-inch thick circle, either with a rolling pin or tortilla press.

3. Cook. Heat a very lightly oiled pan (don’t use too much oil!) over medium-high heat and cook each keto tortilla for about 30-60 seconds per side, until golden. I recommend a non-stick skillet, as a regular or cast iron skillet may cause them to stick.

Tips For The Best Keto Tortillas

• Chill dough if needed. The dough shouldn’t be sticky at all even right after making it, but if your kitchen is hot or humid and you find that the dough is sticky, chill in the fridge for 15-30 minutes until it’s no longer sticky.
• Roll them super thin. For the most pliable tortillas, 1/16 inch thick is ideal. If they are too thick, they are most likely to break.
• Pan temperature is important. It’s important that the heat is high enough (medium high worked best on my gas stove), otherwise the tortillas won’t form dark spots and can also get too crisp. Medium heat caused them to get too crispy on my stove.
• Do not add too much oil or the tortillas will get crisp; it’s best to add a little oil and then run a crumpled paper towel all over the surface to absorb any extra.
• Don’t let get the edges of the tortillas get too dark or crispy. Otherwise, they will break when you try to fold them.
• Tortillas are only pliable when warm. If they cool and become stiff, reheat in the microwave for 20-30 seconds, or in the oven at 300 degrees F for a few minutes, until warm.
• You can make excellent keto tortilla chips from these tortillas. Cut into triangles and toast in the oven at 300 degrees F, until crispy. I think I like these even better than my keto tortilla chips recipe, which is also quite delicious.

Storage Instructions

• Store: 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.
• Reheat: Reheat gently in the microwave or in the oven at 300 degrees F.
• Freeze: Let the almond tortillas cool completely, then store them in a freezer-safe bag for 3-6 months. 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. Thaw in the fridge overnight, or on the counter until they reach room temperature. Warm them up to make them pliable again.

What To Serve With Almond Flour Tortillas

Now to the fun part! What are you going to fill your almond flour tortilla with? You can use them for soft shell tacos, quesadillas, or lunch wraps.

Fillings:

• Carne Asada – Tuck a few slices of carne asada into these keto almond flour tortillas and top with salsa or sliced avocado.
• Shredded Chicken – You can go in so many directions with this basic shredded chicken recipe. Top with shredded cheese and salsa or buffalo sauce and blue cheese. You can also toss the chicken in taco seasoning.
• Barbacoa – Chipotle fans, you’ll love this copycat recipe! Pictured above are tacos I made with the keto wraps, barbacoa, avocado, red onions, and cilantro.
• Lamb Kofta – You can go beyond Mexican with your almond flour tortillas. Roll up a kebab with some red onions and a dab of yogurt sauce for a Mediterranean twist.
• Shrimp Fajitas – The perfect fresh seafood option. Serve with all your favorite toppings!

Fixings:

• Tomato Salsa
• Avocado Tomatillo Salsa
• Cauliflower Hummus – If you want to make the tortillas thicker, they’ll work like pita bread with hummus. My keto pita bread recipe is similar, but softer.
• Guacamole
• Fresh Herbs – Cilantro is the best choice for Mexican dishes, but parsley or basil are great for other cuisines.

4.73 from 44 votes

Almond Flour Keto 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!

Prep: 14 minutes

Cook: 6 minutes

Total: 20 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 6 (adjust to scale recipe)

Convert:

US Customary – Metric

Un-save Recipe Save Recipe Go Ad-Free

Recipe Video

Tap on the image below to watch the video.

Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)

Review Print

Pin

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

• 1 1/4 cup Wholesome Yum Blanched Almond Flour ▢
• 2 tbsp Wholesome Yum Psyllium Husk Powder ▢
• 1 tbsp Unflavored gelatin powder ▢
• 1/4 tsp Sea salt ▢
• 2 large Eggs (at room temperature) ▢
• 2 tbsp Warm water ▢
• Oil for frying ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Combine the almond flour, psyllium husk powder, gelatin powder, and sea salt in a food processor. Process until uniform.

2. 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.

3. Cut the dough ball into 6 sections. (The easiest way is to flatten into a disc and cut like a pie.)

4. Roll each section into a ball, about the size of a golf ball, then roll into a 1/16-inch-thick (VERY THIN) circle between two pieces of parchment paper. (You can also flatten using a tortilla press if you have one.)

5. Heat a very lightly oiled non-stick pan over medium-high heat. (Do not add too much oil or the tortillas will get crisp.) It’s best to add a little oil and then run a crumpled paper towel all over the surface to absorb any extra. It’s important that the heat is high enough as well, otherwise tortillas won’t form dark spots and can also get too crisp.

6. Flip the tortilla with the paper onto the pan, so that the tortilla is against the pan, then peel away the paper. Cook for 30-60 seconds per side, until brown spots form on the bottom side. (Don’t brown too much, or they will be stiff.) Flip and repeat on the other side. Repeat with remaining tortillas.

7. Tortillas are only pliable when they are warm, so if they cool down, reheat in the microwave if needed to make them flexible.

Last Step: Leave A Rating!

Rate this recipe

Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!

Readers Who Liked This Easy Recipe Also Made:

• 
  Low Carb Keto Blueberry Muffins With Almond Flour
• 
  Keto Almond Flour Biscuits Recipe
• 
  Keto Almond Flour Pancakes Recipe
• 
  Low Carb Keto Pancakes

Recipe Notes

Serving size: 1 8-inch tortilla

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 172

Fat 13g

Protein 8g

Total Carbs 7g

Net Carbs 3g

Fiber 4g

Sugar 0g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: Mexican

Keywords: almond flour tortilla recipe, almond flour tortillas, how to make keto tortillas, keto almond flour tortillas, keto friendly tortillas, keto tortillas

Calories: 172 kcal

Want to save this recipe?

Create a free account to save your favorite recipes!

Sign Up To Save Recipes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂