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
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Tortillas Ingredients
½ cup almond flour - ⅓ cup lupin flour
- 1 tablespoon xanthan gum
- ½ teaspoon salt
- 6 tablespoons water
- tortilla press
- parchment cirlces
Keto Tortillas Directions
-
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.
So excited to try these! Do you have a Lupin flour 90 second bread recipe in the works??
We made it for dinner last night- unbelievable !!!👌👌👌 Should have make double batch 🙂
The best recipe I found and made so far ❤️❤️❤️
Agreed! So good but wish I’d made more.
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!
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?
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
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.
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.
Anyone know how many days these tortillas last without spoiling? Do they have to be refrigerated? Can they be freezed? Ideally I’d like to make them in bulk, but if they go bad quickly, that won’t work.
I have all of the storage information listed on this page: https://www.ketofocus.com/recipes/keto-tortillas/#storage-information-&-meal-prep-instructions
My new favorite keto tortilla recipe!
Thanks!
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.
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.
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 I’m 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! 🙂
Hi,
I’ve been buying low carb tortillas ( net carbs 4g) for awhile and decided to find out if I could make my own. I’ve been on keto for a few years now and usually use them for grilled cheese sandwiches. Lucky for me, I came across your recipe. Now I can use those carbs for other things. Just wanted to say thank you and looking forward to seeing what other goodies I can make.
Kathy
How did you come up with the net carb count?
Subtracting fiber from total carbs.
Hi Annie, I just made these fantastic tortillas! Where I live in Ontario, Canada the only low carb tortillas I can find are 19 total carbs and 5 to 7 net carbs. I try to stay under 20 total carbs, so they aren’t a good option. Thanks so much for the recipe.
These were fantastic! I did have to add extra almond flour so they would not stick to the parchment, but other than that they cooked up perfectly and tasted so good that my picky husband said I can make this recipe again. Thank you for all your hard work.
OMG so happy I found this recipe. Just finished eating them-delish! Can’t wait to make them again.
Just made barria tacos with this recipe tonight and I couldn’t be happier. They held up very well with the double cook and with the consume. I will be using this recipe regularly. My wife and I couldn’t taste a difference between a regular homemade mad tortillas and this. Well done!
Which tortilla press did you use? The product you linked on Amazon has a few different versions. The regular 8″ (~$25) or the HD IRON 8″ (~$50)? Thanks!
I got the $25 one.
Delicious! I have been craving enchiladas and the store bought tortillas, made with modified starch/flour give me terrible stomach issues. Thank you for posting!
best ever keto tortilla recipe, and i have tried many, with and without gluten, yeast, lupin flour, eggs, oil etc. these are not only the easiest, they are the quickest and best tasting. making another batch tonight to finish off my chicken tinga. thanks!!!
These turned out great. Do you think gelatin could be substituted for xanthan gum? Although they were great, I really dislike the the mouth feel of xanthan gum. It is slimy to me.
Thanks!
I haven’t tried it with gelatin. It might work to hold them together. Let me know if you try and how it goes. You could try using less xanthan gum too.
So delicious and easy! I used coconut flour instead of the lupin flour (didn’t have it) turned out so good and cooked mine in the air fryer. Making them for the 2nd time this week to go with my fajitas. 😋
PERFECT. This recipe couldn’t be simpler. I rolled it into 4 balls to make 4 tortillas. Was so incredibly easy and quick. This has opened up my keto world immensely! A side benefit is that since going keto a month ago, I have been a bit constipated. Lupin flour gently resolves that situation. Thank you so much for this delicious recipe!!
i just made these exactly per the recipe….wow….5 stars +…….outstanding…I used a tortilla press with parchment for 4 tortillas…..perfect…..very pleased with this.
Thank you
Tried them and they were delicious 🤤 easy to make 10/10 recommend … wondering if these could be made into tortilla chips???
Yes! This is very similar to my tortilla chip recipe.
Wow, so good — and so easy! Since it’s a simple no-egg recipe, I’m considering making up a bulk of the mix to have on hand and just mix with the correct portion of water for flexibility in 1 tortilla or 100!! Well, maybe not 100.