Keto Tortillas
Published January 16, 2023 ā¢ Updated February 3, 2026
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These gluten-free tortillas take only minutes to make and look and taste like real corn tortillas, without all the carbs!
Tortillas are the cornerstone of family favorites like Enchiladas and Tacos, but flour and corn versions are loaded with carbs. This is my favorite low-carb tortilla recipe because it’s high in fiber and uses only three ingredients. There are only 0.6 g carbs per tortilla!!
This recipe skips coconut flour, psyllium husk, eggs, gluten, and cheese. Instead, you get a soft, pliable tortilla from just 3 ingredients: almond flour, lupin flour, and xanthan gum!
The secret to that corn tortilla taste? Lupin flour. It has the texture and flavor of cornmeal but is high in fiber and low in carbs.
You can easily make a big batch of these tortillas and freeze them to have on hand anytime you need a taco shell or wrap.
How to make keto tortillas
- Combine ingredients – almond flour, lupin flour, xanthan gum and salt in a bowl. Mix with water until dough forms.
- Divide the dough into eight balls to make mini tortillas or four balls to make 6″ tortillas.
- Flatten using a tortilla press or use a rolling pin to flatten between two sheets of parchment paper.
- Place a tortilla in a hot non-stick skillet and cook for 30-60 seconds or until the underside turns brown in some spots, flip and repeat on the other side.
Pro Tip: If the dough is too tacky and moist, sprinkle in more almond flour. If the mixture isn’t forming a dough and is too dry, add just a splash of water to moisten it.
Key ingredients
- Almond flour – This flour has a delicate texture and works great in baked goods like my pizza dough and almond flour cookies. It’s gluten-free, low in carbs, and high in fat.
- Lupin flour – You’ll find this flour in a lot of high-protein products. It’s made from lupin beans and is packed with protein and fiber while being low in carbohydrates. The texture is light and fluffy like whole wheat flour, and it tastes like cornmeal, which is why these tortillas taste so authentic!
- Xanthan gum – This thickener helps hold the tortillas together and keeps them flexible, so they don’t break when you bend or wrap them. Without it, your tortillas will stick to the parchment and crumble after cooking (not ideal!). Other recipes use psyllium husk, but that can turn the dough purplish.
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
Ā½ cup almond flour -
ā
cup lupin flour
-
1 tablespoon xanthan gum
-
Ā½ teaspoon salt
-
6 tablespoons water
-
tortilla press
-
parchment cirlces
Step by Step Instructions
Step by Step Instructions
Make tortilla dough
In a small bowl, combine almond flour, lupin flour, xanthan gum and salt. Pour in water and mix until dough forms. The dough should feel similar to play-doh.
- Ā½ cup almond flour
- ā cup cup lupin flour
- 1 tablespoon xanthan gum
- Ā½ teaspoon salt
- 6 tablespoons water
Roll into balls
Divide dough into 8 balls to make mini tortillas (4ā) or 4 balls to make 6ā tortillas.
Flatten into tortillas
Flatten into a tortilla using a tortilla press. Sandwich a ball between two sheets of parchment paper and press down to flatten. Can flatten using a rolling pin as well.
Cook tortillas
Place a tortilla in a skillet heated on high heat. Cook for 30-60 seconds or until the underside starts to turn brown in some spots. Flip and cook the other side for 30 seconds. Remove from skillet and place back on parchment paper to cool.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Made these today and they were so much better than the store bought almond flour tortillas! Delicious! I will add the corn flavoring next time and see how that goes! Either way Iām sure they will be delicious and so, so easy! Made these on my lunch 1/2 hour and made tacos for lunch. I bet these would be great for a Quesadilla! Super quick, easy and tasty! Thank you! :)
Annie, if I wanted to try these with Psyllium husk instead of Xanthan gum, would the ratio be the same? I am okay with purple colored tortillas.
Thank you!
I haven't tried psyllium husk in this recipe. I'm not sure how it will work. If you try it, let me know how it went.
I really wanted them to be delicious because I sorely miss bread products on Keto. But for me, they were not that good. Could be the almond flour which is different depending on the manufacturer. But the main issue was the Xanthan gum which was probably too much for this recipe and my almond flour type. I will try again with half the Xanthan gum because it caked around my teeth when I ate the tortilla with salad. And they never cooked quite well enough, eventually starting to harden so I removed them from the pan. I used medium gas heat which should have been enough. Since Lupin flour has such an immediate laxative effect on me, I reduced that to under 1/6cup and made up the difference with almond flour. So I have work to do with this recipe but I am determined! lol But good effort with your recipes.
My new favorite keto tortilla recipe!
Thanks!
Anyone know how many days these tortillas last without spoiling? Do they have to be refrigerated? Can they be freezed? Ideally Iād like to make them in bulk, but if they go bad quickly, that wonāt work.
I have all of the storage information listed on this page: https://www.ketofocus.com/recipes/keto-tortillas/#storage-information-&-meal-prep-instructions
Thank you Annie! These are the best Keto tortillas I have made. Have you ever made chips out of them? Or tostada shells?
I'm glad you like the recipe. I haven't tried making chips or tostada shells out of this recipe. I do have a similar recipe for chips and tostada shells on the website but they don't use lupin flour. Protein powder is added to make them crispy when fried.
Is arrowroot an acceptable replacement for xanthan gum? If so is it 1 to 1 ratio?
Thanks.
No, I tried that and the tortillas stick to the parchment paper and they don't have the same texture. They crumble with the arrowroot powder.
Hi, can't wait to try this recipe. How do you reheat the leftover tortillas?
Just heat them the same as you initially did, in a skillet over medium high heat
I popped mine in the air fryer. Or on the warming rack of your gas grill. I did that when I wanted a flatbread texture... A little crispy on the edges! Yum
I used guar gum. These were delicious but a bit dry and crunchy. Would make excellent nacho chips! Should I add more water to get more bendy tortillas?
These turned out fantastic. Thank you!
I was shocked at how good these are! I found the recipe through a Facebook group. Seriously, I've been Keto for years and have tried many recipes for tortillas. This was excellent! I'm traveling and so do not have my tortilla press with me. So I had to roll it out. But they were super thin and very pliable and easy to brown up. I added a few drops of corn extract to the water before adding it to the dough and it was amazing. Perfect street tortillas! I was nearly out of Lupin flour and so could only make half the recipe, but have re-ordered my Lupin and will be making a bunch of these in advance to keep on hand. Have you tried making chips from these? I'm going to have to experiment a bit, but I think I've found a winner. Thanks for this recipe!
I haven't tried making chips of them. Let me know how they turn out! Glad you liked the recipe
We made it for dinner last night- unbelievable !!!ššš Should have make double batch :)
The best recipe I found and made so far ā¤ļøā¤ļøā¤ļø
Agreed! So good but wish Iād made more.
So excited to try these! Do you have a Lupin flour 90 second bread recipe in the works??
If I wanted to make this more of a flour tortilla, can I just substitute almond flour for the lupin flour?
Yes, you will need more almond flour than just a 1:1 substitution. Try using 1 cup of almond flour... may need to add additional 2 tablespoons of almond flour.
Is there an alternative to lupin flour?
Thank you
Just use more almond flour. Try using 1 cup of almond flour.