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!
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!
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.
The Best EVER Keto Tortillas
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.
Add the ingredients to the mixer; mix 7 sec/ speed 3, then knead 3 min/dough setting.
Remove the 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 the conventional method.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 9. The result will be the weight of one serving.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used.
I do not use weight per portion for the nutritional as it would require exacting ingredients and uniform tortillas and ingredients distribution in each tortilla e.g. does each low carb tortilla have the exact thickness etc. This is why recipes are based on the ingredients used and divided into portions as a rough guide only!
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 10 days. Alternatively, store in an airtight container and freeze.
This recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions please scroll up to the blog post for more information.
For an egg-free and vegan tortilla, simply swap the egg with 40g of mashed avocado.
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.
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.
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