Keto Tortillas

I’ve tested more tortilla recipes than I can count, and this is the one I keep coming back to. Three ingredients. No eggs, no psyllium husk, no coconut flour. Just almond flour, lupin flour, and xanthan gum. The result is a soft, pliable tortilla with only 0.6g net carbs that actually tastes like corn tortillas.

The secret is the lupin flour. It has a light, cornmeal-like flavor that gives these the authentic taste without the carbs. I landed on this combination after testing psyllium husk (turns the dough purplish), coconut flour (absorbs too much liquid and produces the wrong texture), and cheese-based recipes that got greasy. This three-ingredient ratio just works. The dough presses flat, cooks in under a minute per side, and holds up to heavy fillings. I’ve loaded these with birria and double-dipped in consomme, and they held together. That’s the ultimate stress test for any tortilla, and the lupin flour is the reason they survive it.

The biggest question I get is about cracking after cooling. They always stiffen once they come off the skillet, and that’s normal. Reheat for 30 seconds per side in a dry skillet right before filling, and they flex again. I stack mine under a dish towel while I’m prepping so they stay pliable. Reader Greg found that bumping the water to 7 tablespoons prevents edge cracking on the larger 6-inch size, and I can confirm the ratio is flexible depending on your humidity.

One note on lupin flour: it’s a legume, botanically related to peanuts. If you have a peanut allergy, check with your doctor before using it. It can trigger reactions in people with legume sensitivities. A few readers have also mentioned some digestive adjustment the first time they try it (the fiber content is real), but that settles after a couple of batches.

I make a double batch every couple of weeks and freeze them with parchment between each one. They thaw on the counter in minutes and reheat just as well as fresh. You can also cut them into triangles and bake or air fry them into chips. If you want another low carb wrap option, my egg white wraps work well for lighter fillings. For bowl nights, pair these with cauliflower fried rice, or if you’re craving bread instead, try my gluten-free yeast rolls.

1. Combine the dry ingredients (almond flour, lupin flour, xanthan gum, and salt) in a bowl. Pour in the water and mix until a dough forms. You want it to feel like play-doh.
2. Divide the dough into eight balls for 4-inch mini tortillas, or four balls for 6-inch ones.
3. Flatten with a tortilla press between two sheets of parchment paper. A rolling pin works too, but the press is faster and more consistent. I use the regular $25 press, not the HD iron version.
4. Cook in a hot, dry skillet for 30-60 seconds per side until brown spots appear. No oil, no cooking spray. Dry heat is what gives them those charred spots like corn tortillas.

Pro tip: If the dough is too tacky, sprinkle in more almond flour. Too dry and crumbly? Add a splash of water. I adjust this almost every time because humidity changes how the dough behaves.

Key ingredients

• Almond flour gives the tortilla its base structure and a subtle nutty note. I use it in everything from my keto cornbread to homemade bread crumbs. It’s naturally low in carbs and high in healthy fat.
• Lupin flour is what separates this from every other low carb tortilla out there. It’s made from lupin beans, packed with protein and fiber, and has a light texture similar to whole wheat flour. The taste is close to cornmeal, which is why these taste so authentic.
• Xanthan gum is the binder that holds everything together and keeps the tortillas flexible. Without it, they stick to the parchment and crumble after cooking. I’ve seen recipes call for psyllium husk instead, but that turns the dough purplish.