Keto Tortillas
This gluten free keto tortilla recipe takes only minutes to make and looks and tastes like real corn tortillas, without all the carbs!
1 tortilla
8
Servings
57
Calories
4.1g
Fat
3.5g
Protein
0.6g
Net Carb
3.2g
Total Carbs
Tortillas are the cornerstone to family favorite recipes like Enchiladas and Tacos, but with all the carbohydrates in flour and corn tortillas, they just don’t fit into a keto diet. This recipe is my favorite for low carb tortillas since it’s high in fiber, low in carbs, and has only three ingredients. There are only 0.6 g carbs per tortilla!!
This keto tortilla recipe doesn’t use coconut flour, psyllium husk, egg, gluten containing flours or cheese. Instead, a soft, pliable is created using 3 main ingredients – almond flour, lupin flour and xanthan gum!
The key to making these tortillas look and taste like a corn tortilla is the lupin flour. Lupin flour has a texture and flavor just like cornmeal but is high in fiber and low in carbs– perfect for a keto diet!
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 is often used in keto baked goods like my keto pizza dough and almond flour cookies. It’s gluten-free, low in carbs and high in fat, making it perfect for this keto almond flour tortilla recipe.
- Lupin flour – You’ll find this flour used in a lot of high protein keto products on the market. It’s made from lupin beans and is high in protein and fiber while low in carbohydrates. It’s a great substitute for wheat flour in a lot of recipes as it has a light and fluffy texture similar to whole wheat flour. It has a similar flavor to cornmeal which makes it an excellent choice in this keto tortilla recipe!
- Xanthan gum – This is a thickener and stabilizer that’s needed to help hold the tortillas together and help with flexibility, so your tortillas don’t break when you bend or wrap them. Without it, your tortillas will stick to the parchment paper and crumble easily after cooking (not ideal!). Other recipes use psyllium husk to help the tortillas keep their shape; however, psyllium husk can cause your low carb tortilla dough have a purplish color.
Keto Tortilla Recipe Video
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Keto Tortillas Ingredients
½ cup almond flour
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⅓ cup lupin flour
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1 tablespoon xanthan gum
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½ teaspoon salt
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6 tablespoons water
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tortilla press
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parchment cirlces
Keto Tortillas Directions
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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.
Ingredients
- ½ cup almond flour
- ⅓ cup cup lupin flour
- 1 tablespoon xanthan gum
- ½ teaspoon salt
- 6 tablespoons water
Quick Tip
If dough is too tacky and moist, sprinkle in more almond flour. If the mixture isn’t forming a dough and is too dry and a splash of water. -
Roll into balls
Divide dough into 8 balls to make mini tortillas (4”) or 4 balls to make 6” tortillas.
Quick Tip
To make larger tortillas, just make larger balls. Macros above are for eight 4 inch 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.
Quick Tip
To remove the tortilla from the parchment paper, carefully peel off one side of the parchment paper. Return parchment, flip and peel off the second side. -
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.
Quick Tip
DO NOT using oil or cooking spray. The tortillas need to be dry seared.
Is there an alternative to lupin flour?
Thank you
Just use more almond flour. Try using 1 cup of almond flour.
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.
We made it for dinner last night- unbelievable !!!👌👌👌 Should have make double batch 🙂
The best recipe I found and made so far ❤️❤️❤️
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
These turned out fantastic. Thank you!
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