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Say hello to your new favorite low-carb tortilla! These Keto Almond Flour Tortillas are soft, pliable, and gluten-free, with the perfect texture of a soft corn tortilla. Whether you're making tacos, enchiladas, or tostadas, these tortillas hold up beautifully and are sure to become a staple in your keto kitchen!
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Keto Almond Flour Tortillas: The Perfect Low-Carb, Gluten-Free Corn Tortilla Alternative
If you're like me, you’ve probably noticed that while there are a few keto tortillas on the market, they’re all pretty much the same—flour-style, and none of them are gluten-free. As someone who craves the texture and taste of a good corn tortilla, I set out to create a recipe that could fill that void. Enter these Keto Almond Flour Tortillas!
These tortillas are everything you’ve been looking for: low-carb, gluten-free, and with a texture that’s remarkably similar to traditional corn tortillas. Made with a blend of almond flour, coconut flour, and gluten-free oat fiber, they’re soft, pliable, and just the right amount of chewy. And if you really want to nail that authentic corn flavor, a few drops of corn flavoring in the dough does the trick—no carbs, just deliciousness.
These tortillas are perfect for tacos, tostadas, enchiladas, and so much more. Whether you’re enjoying taco night with the family or whipping up some enchiladas, these homemade tortillas will be your new go-to. Say goodbye to those store-bought flour tortillas that aren’t gluten-free and hello to a new world of low-carb Mexican-inspired dishes!
Now that you have the perfect keto corn tortilla substitute, fill that tortilla with some Keto Mexican Shredded Beef (Barbacoa), Keto Pork Carnitas, or make these Easy Keto Fish Tacos. If you want even more Mexican deliciousness, add Low-Carb Mexican Street Corn Salad, Mexican Cauliflower Rice, or this Mexican Wedge Salad to the menu!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
Why You'll Love This Recipe
- Versatile & Pliable: These tortillas are not only delicious but also versatile! They have the texture of a soft corn tortilla and are perfectly pliable, making them easy to use in wraps, tacos, or quesadillas without breaking or crumbling.
- Customizable Flavor: With the option to add a few drops of corn flavoring, you can easily recreate the authentic taste of corn tortillas while still keeping it keto and low-carb. This little addition brings a familiar flavor that everyone will enjoy.
- Gluten-Free & Keto-Friendly: Made with almond flour and other keto-approved ingredients, these tortillas are both gluten-free and low-carb, making them an excellent choice for those following a ketogenic or gluten-free diet without sacrificing taste or texture.
In This Post
🥘Keto Almond Flour Tortillas Ingredients
These are the ingredients necessary to make Keto Almond Flour Tortillas.
- Wholesome Yum Superfine Almond Flour - This gives the tortillas the soft corn tortilla texture without the carbs.
- Wholesome Yum Organic Coconut Flour - This helps with the consistency of the tortillas by balancing out the almond flour fat content.
- Oat Fiber - This (along with the xanthan gum) helps with the structure and consistency of the tortillas.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪How to Make Keto Almond Flour Tortillas
This is a basic breakdown of the steps involved in making Keto Almond Flour Tortillas. You will find the full directions in the recipe card at the bottom of the post.
Process the ingredients in a food processor, stopping the food processor once the dough forms into a ball.
Wrap the dough in cling film and knead it through the plastic for a minute or two.
Using a tortilla press, place the ball between two pieces of wax or parchment paper and press into a round (I usually then roll that round out thinner with a rolling pin with the tortilla still between the pieces of waxed paper).
Transfer to a skillet and cook over medium heat for just a few seconds (until the tortilla begins to brown). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side
Helpful Hint: 💡 If you want a perfectly round tortilla, place a bowl on top of the rolled-out tortilla and cut around it with a paring knife.
🍽Equipment Needed
This is the equipment you will need to make Keto Almond Flour Tortillas.
Storage and Reheating
Store unused keto tortillas in a ziplock bag in the refrigerator for up to 5 days.
These tortillas freeze very well. I suggest placing a piece of parchment or wax paper between them to prevent them from sticking together.
💭Top tip
Don't be afraid to press these tortillas very thin—they're sturdier than you might think! The dough holds up beautifully, giving you a flexible yet durable tortilla.
FAQ about Keto Almond Flour Tortillas
Yes, a stand mixer works just fine. If you don't have a stand mixer you can still make these by hand, it will just take a little more effort and time.
No, you can make these with a rolling pin and parchment paper but, if you are like me and love your tortillas and eat them every week, I highly suggest investing in one. They make life much easier and help get the tortillas as thin as possible.
You can, but I would suggest not cooking them until you are ready to eat them. You can keep the dough in the refrigerator for a couple of days or, keep the pressed tortillas in the fridge with wax or parchment paper between each tortilla.
More Delicious Keto Bread Recipes...
Keto Almond Flour Tortillas
Ingredients
- 3/4 cop Wholesome Yum Superfine Almond Flour
- 1/4 cup Oat Fiber
- 1 tbsp Wholesome Yum Coconut Flour
- 2 tsp xanthan gum
- 1 tsp gluten-free baking powder
- 1/4 tsp pink salt
- 2 tsp fresh lime juice
- 1 egg lightly beaten
- 1 tbsp water or more as needed
- 5 to 10 drops Cornbread Flavored Extract optional
Instructions
- Add almond flour, oat fiber, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until thoroughly combined.
- Add the lime juice, and cornbread flavoring, if using with the food processor running.
- Once it has distributed evenly, add the egg, then the water.
- Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
- Wrap dough in cling film and knead it through the plastic for a minute or two.
- Allow dough to rest for 10 minutes.
- Heat up a cast-iron skillet (preferably) or non-stick pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should skip around the skillet a bit.
- Break the dough into 8 equal-sized balls. I use my kitchen scale for this.
- Using a tortilla press, place the ball between two pieces of wax or parchment paper and press into a round (I usually then roll that round out thinner with a rolling pin with the tortilla still between the pieces of waxed paper). Alternately you can roll the tortilla out between two sheets of parchment or waxed paper with a rolling pin. *See Notes
- Transfer to the skillet and cook over medium heat for just a few seconds (until the tortilla begins to brown). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side, 30 to 40 seconds. IMPORTANT - Do not overcook them or they will no longer be pliable.
- Keep them warm in an oven on low wrapped in kitchen cloth, or in a tortilla warmer, until serving. To rewarm, heat briefly on both sides until just warm (less than a minute), or warm them in the microwave for just a few seconds.
Notes
- If you want a perfectly round tortilla, place a bowl on top of the rolled-out tortilla and cut around it with a paring knife.
- I highly encourage you to purchase a tortilla press to make these tortillas. It will help you to achieve the thin tortillas you are looking for. I make them every week so the cost is well worth it. If you are rolling them out by hand you will need to roll them very thin to achieve the 5" diameter tortillas.
- These tortillas are best eaten right away. Alternatively, you can keep the uncooked dough in the refrigerator for up to three days, or they also freeze well (separated with wax paper) for up to three months.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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