Almond Flour Tortillas Recipe (Low-Carb, Keto)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Healthy almond flour tortillas that are soft, tender, and flexible — perfect for all of your favorite Mexican dishes and keto wraps! This simple recipe can also be easily adapted with herbs and seasonings for all kinds of different tortilla flavors! Gluten-free and family-friendly too!
These homemade tortillas are just what you need for healthy tacos, wraps, quesadillas, and burritos. Made with almond flour and coconut flour, they’re keto-friendly, low carb, and gluten-free. They’re incredibly easy to make with simple ingredients, and are ready in under 30 minutes!
If you’re on a low carb diet but just can’t think of giving up wraps, tacos (like these sweet potato tacos!), and enchiladas complete with tortillas, this recipe is going to become your new best friend. They’re great in so many Mexican dishes, and you can make them in advance to stash in the freezer for those days when you’re too busy to make the tortillas from scratch before you start cooking.
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The best part is that this keto tortilla recipe is easy to work with. Unlike some homemade versions made for the keto diet, these flexible tortillas are soft, bendable, foldable, and taste just like the real thing!
👩🏽🍳 Why This Recipe Works
- Soft, tender tortillas perfect for making tacos, burritos, quesadillas and more
- Higher in fiber than traditional flour tortillas
- Made with only a handful of ingredients
- Versatile recipe that you can easily adapt
- Low carb, dairy-free, grain-free, keto friendly tortillas
- Only 5 net carbs per serving
- The whole family will love them!
- Best almond flour tortillas recipe ever!
This almond flour tortilla recipe requires simple ingredients, many of which are pantry staples in a keto kitchen. If you don’t have them on hand, you can easily find them at most grocery stores! For a detailed list of the ingredients and quantities, please refer to the recipe card below.
- Almond Flour: The main ingredient for these low carb almond flour tortillas! You’ll need blanched almond flour, which is finely ground instead of almond meal, which is coarser because it is made from almonds with their skins. This low carb flour brings keto friendly healthy fats to these keto tortillas. Here is more information about the differences in almond flour and almond meal!
- Coconut Flour: This low carb substitute is a great way to stretch your almond flour, and adds a nice texture to these healthy tortillas. Both almond flour and coconut flour are gluten free.
- Salt: A little salt is needed to balance out the slightly sweet flavor of the flours. I prefer kosher salt, but sea salt can work, too!
- Xanthan Gum: This is a vital ingredient in these tortillas. It gives them strength to hold together and the flexibility to be pliable enough to roll or fold without breaking.
- Baking Powder: A little baking powder makes the tortilla puff up a little while cooking. You don’t need baking soda for this recipe.
- Egg: A large egg helps bind the ingredients together. Make sure you use the whole large egg, both the white and the yolk. The egg should be room temperature before adding to the other wet ingredients.
- Water: A couple of tablespoons of water helps keep the dough moist.
- Olive Oil: This is another moisturizing ingredient that also helps in browning. You could also use avocado oil.
- Apple Cider Vinegar: A little bit adds just the right amount of acid to the recipe. But you can always use the same amount of another vinegar (preferably a neutral one like white vinegar) or lemon or lime juice, if you prefer.
- Add Extra Flavor: Try adding 1/2 tsp garlic powder and 1/2 tsp onion powder to the dry ingredients.
- Make Spicy Tortillas: Add spices like a little paprika, onion powder, and chili powder to add even more flavor to these almond flour wraps.
- Make Tortilla Chips: Cut the keto tortillas into triangles to make homemade tortilla chips. Fry them up in the skillet to make them crispy or pop them in the oven.
- Use the Dough for a Pizza: Instead of making tortillas, this dough can be a great option to make a keto-friendly pizza instead! Spread out your favorite keto marinara sauce, top with cheese and veggies, and bake.
🔪 How To Make Homemade Almond Flour Tortillas
Mix Dry Ingredients: Whisk the almond flour, coconut flour, salt, xanthan gum, and baking powder in a large bowl until well combined.
Mix Wet Ingredients: In a smaller bowl, whisk together the egg, water, olive oil, and apple cider vinegar.
Form the Dough: Pour the wet ingredients into the dry and mix until a ball of dough forms. Shape the dough into a ball, and allow the dough to rest for 10-15 minutes.
Divide the Dough: Split the dough ball into 4 even pieces. The easiest way to divide dough is by turning it out on a flat surface, pressing it into a square of even thickness, and cutting the square into equal fourths.
Form the Tortillas: Place one ball between two pieces of parchment paper or wax paper. Roll with a rolling pin or wine bottle to form a thin circle.
Shape the Keto Tortillas: Remove the top layer of paper, place a small plate over the dough, and use the plate to cut a neat circle. Repeat with the remaining dough balls.
Cook the Tortillas: Heat a large cast iron skillet or non-stick pan, and place a tortilla into the frying pan dough side down. Remove the top layer of parchment paper.
Cook: Cook for 10-15 seconds on medium-high heat on the first side, flip, then cook an additional 10-15 seconds on the other side. Repeat if needed if the tortilla doesn’t seem cooked through (but you likely won’t have to).
Repeat: Remove and repeat with the remaining tortillas. Serve these low-carb tortillas warm!
❓ Recipe FAQs
Yes! Almond flour wraps are better than traditional corn tortillas for those on low carb or keto diets because they are lower in carbs, free of refined sugars, and higher in fiber. And these keto flatbreads are healthier overall than white flour tortillas because they’re made with all natural ingredients, are low calorie and low carb – which is great for anyone trying to follow a healthy diet in general!
These low carb tortillas have 5 grams of net carbs or 11 total carbs each. To get net carbs, subtract fiber (and sugar alcohols) from the total carb count.
Place leftover tortillas in plastic wrap or a zip-top bag with a damp paper towel to keep them moist until you’re ready to use them. They’ll keep in the refrigerator for 3-5 days.
To store them in the freezer, place wax paper between each tortilla, and place the stack in a freezer safe zipper bag or airtight container for up to 3 months.
Thaw frozen tortillas in the refrigerator overnight before reheating them. To reheat, place the tortillas in the microwave for 20-30 seconds or heat them up in a pan, sprinkling lightly with water to keep the moisture in.
💭 Expert Tips
- If the tortilla dough is too wet, add pinches of coconut flour until you get the right consistency. A little at a time is key here!
- For tortilla dough that’s too dry, add water by the teaspoonfuls until the dough is moisturized enough without becoming too sticky.
- For best results, roll the dough nice and thin to keep it from cracking when you roll up the cooked tortillas.
- Dough gets sticky if it gets too warm, so if you have trouble peeling the tortilla off the sheets of parchment paper, place it in the freezer for a few minutes before peeling the paper off.
- Avoid overcooking the gluten-free tortillas because it will make them very crunchy.
- If you plan to make tortillas often, consider investing in a tortilla press to make quick work of flattening them out.
🍲 More Keto Friendly Recipes!
If you like these almond flour tortilla wraps, you’ll also love these other low carb recipes!
LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!
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🎥 Watch How to Make It
Almond Flour Tortillas Recipe
- Whisk together the almond flour, coconut flour, salt, xanthan gum, and baking powder until well combined.
- In a separate bowl, whisk together the egg, water, olive oil, and apple cider vinegar.
- Pour the wet ingredients into the dry and mix to form a dough.
- Remove and shape into a ball. Allow the dough to rest for 10-15 minutes.
- Divide the dough into 4 even balls.
- Place one ball in between 2 sheets of baking paper. Roll dough to form a thin circle.
- Remove the top layer of baking paper, place a small plate over the dough, and cut to form a neat circle.
- Remove plate and repeat steps 6 and 7 with remaining dough.
- Heat a large frying pan over medium heat, place a tortilla (dough side down) into the frying pan and remove the bottom sheet of paper.
- Cook for 10-15 seconds minutes, flip and cook for another 10-15 seconds minute. Repeat if needed (if the tortilla doesn't feel fully cooked through). Remove and repeat with remaining tortillas.
- Store tortillas covered in an airtight container for up to 2 days.
- Do not over cook the tortillas otherwise they will become very crunchy!
- To add a little extra flavor try adding 1/2 tsp garlic powder and 1/2 tsp onion powder to the dry ingredients.
- Xanthan gum is a vital ingredient in these tortillas giving them the strength and flexibility to be pliable.
- Roll the tortilla dough nice and thin to stop it from cracking when cooked and rolling up.
- Note: When working with almond and coconut flour, the end result is slightly different to working with all-purpose flour, so these wraps won’t be as pliable as wraps made with all-purpose flour or those found at the grocery store that are full of preservatives and additives. To make the most pliable wrap, cook only 10-15 seconds on each side, make sure the pan is completely heated before you add your tortilla, and make sure your dough is rolled thin.