This keto tortilla recipe was originally written and created for my first cookbook Savour, back in September 2017. The recipe was also shared here in February 2018.
It has now been updated with a few changes to the original recipe and loads of new substitutes and updates to make the recipe better.
Watch Me Make It
Why These are the BEST Keto Tortillas Recipe
I have always been a tortilla fan and this keto tortilla recipe is no exception.
You may know I have a range of keto wraps premix products. And, you may also know I am a big lover of Mexican cuisine. So, it was important for me to create some great tortillas to go with it. I love this recipe for so many reasons!
Versatile – these low carb tortillas can be used for keto wraps, sandwiches, toasties, enchiladas, soft tacos and so much more! They make low carb lunches so simple too!
Low carb – the tortillas are very low carb at only 1g net carbs per serve.
Everyday ingredients – Made with everyday ingredients found in most supermarkets. I am always getting asked to create more keto recipes using supermarket ingredients.
Quick and easy – ready in under 30 minutes! So easy to make!
Gluten-free – honestly the best gluten-free tortilla recipe you will ever try. I make these every day and they truly are amazing!
Thermomix friendly – these keto tortillas can be mixed easily in your Thermomix, Magimix or food processor in no time and with very little cleanup.
Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.
Key Ingredients in Keto Tortillas
Scroll to the bottom of this post for the amount of each ingredient needed to make these insanely good keto tortillas.
These low carb tortillas are super simple to make. With easy to source supermarket ingredients you can make your own keto tortillas way cheaper and cleaner than the supermarket options.
Almond flour or meal – this forms the base of the keto almond flour tortillas. I do have some substitutes below in the FAQs if you require the tortilla recipe to be nut-free.
Apple cider vinegar – do NOT leave out this ingredient. Apple cider vinegar helps to strengthen the dough and give the “stretch” you know so well in everyday tortillas.
Xanthan Gum – helps to bind and hold the wraps together. I have tested with chia flour as a replacement. It works but is nowhere near as good so I haven’t added it as an alternative.
Egg – the egg should be at room temperature, fresh and pasture-raised (if possible). Cold egg will give the tortillas an eggy-taste. The egg can be replaced with 40g of avocado for an egg-free keto tortilla.
Coconut flour – I promise at this amount you don’t taste it or smell it. The coconut flour adds extra flexibility to the wraps.
Step by Step Instructions
Step 1. Place all ingredients into a food processor or large bowl. Mix until it becomes a firm dough. It is important to mix until evenly combined and no linger stocky before turning out to knead and cut into portions.
Step 2. Knead the dough until smooth. Cut the dough into 8 pieces and allow it to rest for 10-15 minutes.
Step 3. Roll out each piece of dough between two sheets of baking paper (about 2 mm thick). Use a tortilla ring or a 16cm side plate to cut the tortillas into shape. Remove the trimmings and set aside (these will create enough dough for another tortilla – a total of 9 x 16 cm diameter tortillas from this mixture).
Step 4. Cook over medium-low heat in a dry pan, 10-15 seconds each side until lightly cooked (the longer you cook or the higher the heat the more you will dry out the tortillas). Transfer to a clean towel and wrap to keep warm and soft. Repeat with the remaining tortillas.
HOT TIP! Cook only until lightly bubbled and flecked. Do not overcook or you will end up with crispy keto tortillas!
What to serve with Keto Tortillas
I love our keto tortillas with just about anything. Keto soups, stews, chili or even a salad. Here are just a few of our easy keto meals that the low carb tortillas are perfect for.
- Birria Tacos with Consommé
- Instant Pot Mexican Shredded Chicken
- Aussie Keto Chilli Recipe
- Keto Chilli Con Carne
- Easy Keto Butter Chicken Recipe
Substitutions and FAQs
The lowest carb tortillas on the market are possibly my Mad Creations Soft Wrap Premix. At only 1.1g net carbs per serve and clean keto ingredients, they are a great choice.
To make these tortillas into a taco shell hang the over a taco shell rack or over 2 rings of the oven shelves and bake at 160°C until crisp and lightly golden. Remove and allow to cool before filling.
You can make these nut free. You will need to increase the coconut flour to 75g and add 40g of sesame flour or sunflour. Also add an extra 2 tablespoons of water to the mixture as the coconut flour is very thirsty.
You can roll the dough and cook as needed. The dough can also be frozen and thawed in the fridge overnight before use.
Love this Recipe? Then You’ll Love these!
We believe I create the best keto bread recipes. I am sure you will enjoy the keto flatbread recipes listed below as well as many other low carb bread recipes on The Hub.
How good are these keto low carb tortillas? If you think they are worthy, rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave us a review to help others know that this is a recipe worth trying. You can also find more amazing keto bread recipes right here too.
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The Best EVER Keto Tortillas
Ingredients
- 1.5 cups almond meal (150g)
- 2 tablespoons coconut flour (20g)
- 1.5 teaspoons xanthan gum (10g)
- 1 teaspoon salt flakes
- 3 tablespoons water (45g)
- 1 large egg
- 1 tablespoon apple cider vinegar (15g)
Instructions
CONVENTIONAL METHOD
- Place all ingredients into a food processor or large bowl. Mix until it becomes a firm dough. Remove from the bowl and place onto a silicone mat. Roll it into a large ball.
- Cut the dough into 8 pieces and allow it to rest for 10-15 minutes.
- Roll one piece of dough between two sheets of baking paper (about 2 mm thick). Use a tortilla ring or a 16cm side plate to cut the tortillas into shape. Remove the trimmings and set aside (these will create enough dough for another tortilla – a total of 9 x 16 cm diameter tortillas from this mixture).
- Cook over medium-low heat in a dry pan, 10-15 seconds each side until lightly cooked (the longer you cook or the higher the heat the more you will dry out the tortillas). Transfer to a clean towel and wrap to keep warm and soft. Repeat with the tortillas.
THERMAL METHOD
- Add the ingredients to the mixer; mix 7 sec/ speed 3, then knead 3 min/dough setting.
- Remove dough from the mixer and place it onto a silicone mat. Roll into a large ball and leave to rest 10-15 minutes. Follow from step 3 in conventional method.
Notes
The almond meal can be replaced with a 2:1 ratio of coconut flour/sesame flour mixture. Xanthan gum and apple cider vinegar are essential to this recipe. See the blog post above for more information in the FAQ’s. WHAT TO SERVE WITH KETO TORTILLAS Keto Chilli Con Carne Keto Chicken Enchiladas Mexican Shredded Beef Instant Pot Mexican Shredded Chicken
Your Own Notes
Nutrition
Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017. After a long cooking career Megan simply swapped her “foodie focus” to easy keto recipes. Her keto Australian recipes all include both metric and US customary measures so that everyone can enjoy them.
Megan also makes all the recipes suitable for conventional cooks, Thermomix recipes and thermal cookers e.g. Magimix recipes.
Taste Fantastic and so versatile
This is so true. Thanks for taking the time to come back and leave a review Alaine. xx
Your demo video says 8 pieces, the recipe says 9 pieces.
Please clarify. Thanks
Hi Marilyn, yes there are 9. You break it into 8 pieces and roll. With each tortilla cut to shape there are trimmings and that makes number 9. I have made mention of this in the instructions for making as well.
Just made these last night and they taste very good. Maybe we did something wrong but they are not very pliable or flexible. Is there some way to make them more flexible like a real tortilla? After I cook them and as they started to cool they became stiff and would crack and break if bent into a taco shape.
They are definitely pliable and soft. It sounds like you overcooked or cooked at too high a temp. they only need a short time on the heat.
Bravo Megan! These are the best keto tortillas I have found. Easy and tasty. They are not dry and do not fall apart. Love this recipe! Thank you, thank you, thank you! 🙂
Love hearing that Nancy.
These are the best tortillas I’ve found since keto. Because I prefer the “corn” tortilla over the flour tortilla, I added 1 1/2 teaspoons of Amoretti Sweet Corn W.S. Extract #577. This adds 5.4g carbs to the 9 tortillas. So I think that’s about 0.6g carbs per tortilla.
Thank you for the recipe!
You are very welcome Becky. I have seen the corn extract but have not tried it yet.
How about inside the tortilla what the engri.?
Sorry not sure what you mean?
Oh so easy to make. I find it has quite a nutral taste so will go with any sauce. Texture is excellent, al dente. Made it into fetucini today and tomorrow lasagne sheets for the freezer. Megan, another fantastic recipe.
That is great Clara. Did you use the tortilla recipe for this or the pasta?
These are so easy to make and are simply perfect for any kind of wrap or tortilla that you might need. So versatile! I keep a stash in the freezer for a quick lunch option or to make a Mexican tortilla stack for dinner. They are very yummy as well.
Yay! Glad you enjoy them Helen