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Free Printable: Low Carb & Keto Food List
Get It NowWhen you’re following a keto diet and want to wrap or roll your favorite Mexican foods, this is the best keto tortillas recipe! Instead of a crunchy option like cheese taco shells, 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.
Why You’ll Love This Keto Tortilla Recipe
- Chewy texture
- Flexible and pliable for wrapping or folding
- Neutral taste — ready to pair with your favorite fillings!
- Easy to make
- Ready in 20 minutes
- Only 3 grams net carbs each (7 grams of carbs if you count total carbs)
- Keto friendly, gluten-free, and dairy-free
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, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- 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. 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.)
- Divide. Cut the dough into 6 sections. I like to flatten the dough into a disc and then cut like a pie.
- 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.
- 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 Recipe – 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.
Tools To Make This Keto Tortilla 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 convenient for (and the fastest way to make) the tortillas, but you can also use a rolling pin.
- Non-stick Pan – Using a nonstick pan means you don’t need much oil to brown your tortillas, which is important because they’ll get too crispy if you do.
Almond Flour Keto Tortillas
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!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
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 1/16-inch-thick (VERY THIN) 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 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.
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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.
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Tortillas are only pliable when they are warm, so if they cool down, reheat in the microwave if needed to make them flexible.
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Recipe Notes
Serving size: 1 8-inch tortilla
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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108 Comments
Jessica
0I am SO thankful for you and for this recipe. We’re doing keto in our house because of our son’s health situation and he LOVES these! It has given us a whole new item to make things with in our house!
Teresa F
0I love these so much, I make them weekly. SO easy! Thank you.
Mary Ellen Schinstock
0Why are my tortillas black in color? Nothing in the ingredients look this color so I don’t understand how the tortilla-shell gets the color.
Wholesome Yum D
0Hi Mary Ellen, If you used a different brand of psyllium husk powder it can turn your food purple, I recommend using my Wholesome Yum Psyllium Powder and you will get a better result.
Bob
0Can I sub something for the gelatin powder?
Wholesome Yum D
0Hi Bob, I have not tested this, but agar agar is a common substitution for gelatin. 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.
Marjorie
0What can I use as I do not own a food processor?
Wholesome Yum D
0Hi Marjorie, You could potentially use a blender if you have one. I have only used a food processor so I have no experience with a blender.
Jenniffer
0hi, I made these the other day, and the taste was good, but I have a few questions. First off, your recipe makes 6 tortillas and I was going to use them for your low carb tacos, but the low carb tacos make 8 servings, so how do I make 2 extra ones to even out the nutrition value. Second, some people are saying here, it stuck on the parchment. Mine didn’t stick on parchment, mine were fine that way, but when I cooked them, they stuck to the pan. Not sure what I did wrong. I used coconut oil, or virgin olive oil, I can’t remember which one, but the taste was good. I somewhat came out with roundish tortillas, but not to use as a tortilla. I am going to use them to put my toppings on top. But is there anything else I can do. I would really like to make these again. Lastly, is there any way to make them a bit bigger. I was kind of disappointed at the smaller size, compared to a regular sized tortilla. Thank you for all your recipes. Can you send the answer to my email as well. Thank you.
Wholesome Yum M
0Hi Jenniffer, There are a couple of options. 1. You can double the recipe and save what you don’t need in the freezer (they keep well!) 2. Use the servings box on the recipe card to scale the recipe up to serve 8. To prevent sticking, the pan should be oiled, then lightly wipe away for the correct amount. If you are looking for perfectly round tortillas, you may want to invest in a tortilla press, which would create an ideally round and thin tortilla each time. Feel free to play with the tortilla sizes, but know that the nutrition will change as you increase them in size. Best wishes!
Dee
0I 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
0Thank 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
0This 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
0Made 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
0Thank 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
0I 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
0Hi Karey, Please let us know how they turned out!
Andrea
0Hi, 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
0Sorry – 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
0Hi 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
0Made 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
0Hi 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
0Thank you. Very yum and adaptable to multiple recipes. Great recipe! Cuts down on both my grocery bill and premade processed keto.
Leanne Hardwick
0VERY 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
0I’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
0Hi 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
0I loved these my first time making but will do again. The only issue I had was getting into pan off the parchment paper.
Savanna
0My tortillas turned dark gray when I fried them! Eek! Any idea why?? Thank you!
Wholesome Yum M
0Hi 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
0I 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
0Your 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
0Hi Karen, This is the brand of psyllium husk powder that I use. It does not turn purple.
Mary
0Is flaxseed ok as a replacement?
Wholesome Yum M
0Hi 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
0This 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
0Hi 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
0These are great. I did freeze the extra and they make a super base for toaster oven pizzas for lunch during the week.
Jess
0Loved 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. 🙂
marie C
0When 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
0Hi 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
0I 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
0Hi 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
0Hello! 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
0Hi 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
0The tortillas are far too fragile. When we tried to fold them over they just tore up making them useless for tacos.
Wholesome Yum M
0Hi 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
0Thank 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
0Hi Tammy, That’s fantastic! Thanks for sharing your experience.
deb
0Unfortunately, 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
0Hi 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
0How can I turn these into hard taco shells? Crispy
Maya | Wholesome Yum
0Hi 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
0I want to make the almond flour tortilla but don’t have the psyllium husk powder. What can I use instead?
Wholesome Yum M
0Hi 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
0Made 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. 🙂 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
0Hi, is the nutrition facts of 172 for all 6 tortillas? Or is that for 1 tortilla ?
Wholesome Yum M
0Hi Jasmine, The nutrition facts are per tortilla. Enjoy!
Amber
0I absolutely love all the great recipes! So easy to whip up… and delicious! Thanks for all the great tips too!
Wholesome Yum A
0Gahhhh! 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
0Love 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
0These work great! I did have to add 1/4 cup more almond flour than the recipe called for. But these are fantastic!
Vanessa
0I 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
0These 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
0Hi 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
0There 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
0Hi 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
0Is 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
0Hi 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
0Mine 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
0Hi Ashley, It sounds like these tortillas were overcooked. The psyllium husk and gelatin should have made them soft and pliable.
Humera
0Hello
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
0Hi Humera, Yes, you can use agar agar in place of gelatin.
Nicole
0Yum
Lisa
0Wholesome Yum is the BEST keto community anywhere. I read this blog almost every day.
Melanie
0Can Xanthan gum be used in place of the gelatin?
Wholesome Yum A
0Hi Melanie, I haven’t tried that so I can’t say for sure. If you do, start with half the amount.
Nikki
0Did you try the xanthum gum? I have that but not gelatin powder!
Cidi
0Can I replace the beef gelatin with another ingredient?
Wholesome Yum A
0Hi Cidi, I have only tested gelatin here so I wouldn’t recommend substituting it.
Karen Clement
0Hi, 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
0Hi Karen, Flax meal should work, however, the tortillas will not be as pliable with flax over the psyllium husks.
Cassie
0I’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. 🙂 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
0Hi 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.