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Just because you are low carb doesn't mean you can't enjoy flour tortillas. These almond flour tortillas are The BEST Keto Tortillas I have ever tried!
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One of the first things I missed when I started the keto diet was tortillas. I kept asking people "Where can I find good low carb or keto tortillas?" and really got no answers. Most people just said they used lettuce leaves or just went without.
Well, don't get me wrong I love a good lettuce wrap just as much as the next guy but when you are really craving a taco they just don't cut it.
And doing without? Umm ya, that is not going to work for this So Cal girl!
I think I tried all of the low carb tortillas available for purchase and, aside from Mama Lupe's low carb tortillas, they either left a lot to be desired or were downright nasty!!
I found a recipe for a flour tortilla substitute on Keto Connect and ran with that for many of my recipes. But, they are very fragile so using them for tacos made it tricky, and, many of you were not happy with the eggy taste/texture of them. So I was hit with a TON of requests for something that was closer to a regular tortilla.
Now, several months later, I can finally bring you the result of all of my testing.
The recipe I finally landed on is one that is slightly adapted from one found on Gnom Gnom. I want to thank Paola SO much for her direction on this. I am going to try to make these with lupin flour too, but these are the closest I have come to Mama Lupe's to date!
It is nice to be able to make tortillas that don't cost an arm and a leg at home!
These are the ingredients necessary to make The Best Keto Tortillas.
- Superfine almond flour
- Oat fiber
- Coconut flour
- Xanthan gum
- Gluten-free baking powder
- Pink sea salt
- Lime juice
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
This is a basic breakdown of the steps involved in making The Best Keto Tortillas. You will find the full directions in the recipe card at the bottom of the post.
Stop the food processor once the dough forms into a ball. The dough will be sticky to the touch.
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, 30 to 40 seconds.
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.
This is the equipment you will need to make The Best Keto Tortillas.
Store any 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 in between them to prevent them from sticking together.
Don't be afraid to get these tortillas thin. They are really very sturdy!
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 on almost a weekly basis? I highly suggest investing in one. They make life so 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 in between each tortilla.
More Keto & Low Carb Mexican Inspired Recipes
- Creamy Keto Green Chile Chicken Enchiladas
- Easy Low Carb Beef Enchiladas
- Mexican Cauliflower Rice
- Keto Tamale Pie
- Keto Empanadas
- Keto Enchilada Meatball Skillet
Keto Flour Tortillas
- 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 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.
- 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.
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