This is the best low carb tortillas recipe, ready in 15 minutes! Keto tortillas are easy to make using almond flour and a handful of other ingredients. They're soft, elastic, and perfect for burritos, soft-shell tacos, wraps, quesadillas, and more!
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These are, by far, the BEST low carb tortillas for anyone on keto. They come out perfectly soft, supple, and elastic each time. They're on the table in 15 minutes and are gluten-free, grain-free, dairy-free, and vegetarian-friendly.
Even better? They're simple and easy to make with a few staple ingredients you probably already have in the kitchen. They're incredibly versatile and perfect for so many keto Mexican food recipes. Use them in burritos, enchiladas, soft-shell tacos, chimichangas, tortilla chips, soups, pinwheels, quesadillas, and the list goes on...
Are Tortillas Keto Friendly?
Traditionally, tortillas are made from corn. However, today, they often include ingredients like all-purpose flour. Both corn and wheat tortillas are high in net carbs, which makes them unsuitable for a keto diet. The good news is that substituting the ingredients is easy to make keto tortillas.
Ingredients for Low Carb Tortilla Wraps
You'll only need 6 key ingredients and some salt and water to make the best keto tortillas for the whole family!
- Almond flour - Use super-fine and blanched almond flour to avoid a gritty texture.
- Coconut flour - Make sure it's very fine as well.
- Egg - Free-range at room temperature.
- Baking powder
- Xanthan gum - To add elasticity.
- Apple cider vinegar - To help the tortillas rise.
How To Make Low Carb Tortillas
Now all that's left to do is grab the ingredients and start cooking! Follow the simple steps below and learn how to make keto tortillas.
- Combine the dry ingredients. Add the almond flour, coconut flour, xanthan gum, baking powder, and a pinch of sea salt in a food processor or blender. Mix all the ingredients until well combined.
- Add the wet ingredients. Add the apple cider vinegar and blend again. Add the egg and water and blend until the dough forms a sticky ball.
- Knead the dough. Wrap the dough in plastic wrap to make it easier to work with. Knead the dough for a couple of minutes. Let the dough rest for around 10 minutes.
- Divide the dough. Cut the dough into 8 equal balls and roll out each piece between two sheets of baking paper using a rolling pin. Each piece should form a 5-inch circle tortilla.
- Cook the tortillas. Heat a dry pan over medium heat. Once it's hot, cook each tortilla for 5 seconds on the first side, flip it, and cook for 30 seconds.
- Cooked tortillas. Place the cooked tortillas in a stack and cover them with a kitchen towel to keep them hot. Alternatively, reheat the cooked tortillas briefly on each side for a few seconds until soft and elastic.
These low carb gluten free tortillas store very well. They can be reheated easily and taste just as good the next day.
- Refrigerator: Store leftover tortillas in an airtight container or wrapped in plastic. They'll keep for at least 1 week and stay soft and elastic.
- Freezer: You can also freeze these tortillas. Keep them in a freezer-proof container, and they'll keep for up to 2 months. When ready to cook, thaw them in the fridge overnight.
Low Carb Tortillas Nutrition
There are only 2.9g net carbs and 99 calories in low carb tortillas, making them a light and healthy choice.
Frequently Asked Questions
Can I Substitute the Almond Flour?
Yes, you can use ¼ cup (50g) of coconut flour instead of 1 cup (96g) of almond flour. You can also use other low carb flour. Use ¼ cup (50g) flaxseed flour, chia flour, sesame flour, and more.
More Low Carb Bread Recipes
You don't have to sacrifice bread on keto! We have a wide range of low carb bread recipes that taste great.
Best Low Carb Tortilla Recipe
- In a food processor or blender, combine the almond flour with coconut flour, xanthan gum, baking powder, and a pinch of sea salt. Pulse to mix well.
- Add the apple cider vinegar and pulse again.
- Add the egg and the water. Pulse until the dough forms into a sticky ball.
- Wrap the dough in plastic wrap and knead through the plastic for a couple of minutes.
- Let the dough rest for 10 minutes. Divide the dough into 8 small balls (about 1 inch) and roll out each ball between two sheets of baking paper with a rolling pin until they spread into a 5-inch circle.
- Heat a dry pan over medium heat.
- Cook the tortillas for about 5 seconds on the first side, flip and cook for 30 seconds on the other side.
- Serve warm wrapped in towels or rewarm by heating briefly on both sides for a few seconds to regain their elasticity.