Soft, pliable keto tortillas from almond flour, lupin flour, and xanthan gum, at 0.6g net carbs each. The dough should feel like play-doh, and if the dough turns too tacky I sprinkle in more almond flour before pressing them flat between parchment sheets. Each one cooks in 30 to 60 seconds a side in a dry skillet.
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.
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.
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.
Store-bought keto options
I love making these from scratch, but not everyone wants to pull out the tortilla press on a Tuesday night. If you want to buy instead of make, here are the brands I’d reach for, with a quick note on how each one actually tastes:
Hero Flour Tortillas: 16g total carbs, 0g net carbs. The closest to a real flour tortilla, soft and foldable. My go-to when I want carb free tortillas with zero prep.
Mr. Tortilla: 3g total carbs, 1g net carbs, vegan. Thin and a little chewy, best crisped in a hot pan before you fill it.
Mission Zero Carb Tortillas: 7g total carbs, 0g net carbs. Sturdy and neutral, the one I grab when a wrap has to hold up to a heavy filling.
La Banderita Carb Counter: 5g total carbs, 0g net carbs. Mild and pliable, and the easiest of these to find at a regular grocery store.
Maria and Ricardo’s Almond Flour Tortillas: 13g total carbs, 4g net carbs, grain-free. The most tender of the bunch, but the highest net carb count on this list, so I watch my portion.
If I had to grab one no carb tortilla off the shelf, it’s Hero for taste and Mission when I need something sturdier for a stuffed wrap. Everything else here is a fine backup, but those two are what I actually keep in the pantry.
Flavor variations
I like these plain most of the time, but when I want something different, I add dry seasonings to the flour mixture before adding water. Here’s what I’ve tried and liked:
Garlic powder (my most-used addition)
Onion powder
Cayenne for heat
Smoked paprika
Dried basil or Italian seasoning
Everything bagel seasoning sprinkled on top after cooking
My favorite ways to use these
I always have a batch in the freezer so I can grab a few for whatever I’m making that night. Some combos I keep coming back to:
Tacos with seasoned ground beef, sour cream, and Mexican coleslaw on top
Crispy taco wraps with chicken katsu strips and spicy mayo
Quesadillas with melted cheese and whatever leftover protein is in the fridge
Breakfast wraps with scrambled eggs, bacon, and cheese
Chips by cutting into triangles and baking or air frying until crispy
Storage and meal prep
I batch cook these and always have a stack ready to go. Here’s how I store them:
Refrigerator: up to five days in an airtight bag or container. The raw dough keeps in the fridge for 1-2 days wrapped in plastic wrap. If it starts to dry out, knead in a little water until it feels like play-doh again.
Freezer: up to one month. I freeze them in a single layer for 2-4 hours first, then stack them in a bag so they don’t stick together. To use, pull them out and let them thaw on the counter or in the fridge. Reheat in a dry skillet for 30 seconds per side before filling.
How to make these tortillas
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.
Divide the dough into eight balls for 4-inch mini tortillas, or four balls for 6-inch ones.
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.
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.
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.
For this step
½ cup almond flour
⅓ cup lupin flour
1 tablespoon xanthan gum
½ teaspoon salt
6 tablespoons water
2
Roll into balls
Divide dough into 8 balls to make mini tortillas (4”) or 4 balls to make 6” tortillas.
3
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.
4
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
Per serving: 1 tortilla
Calories
57
Fat
4.1g
Protein
3.5g
Total carbs
3.2g
Net carbs
0.6g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Why did my tortillas crack when I tried to fold them?
I hear this one a lot. They always stiffen after cooling, and that's normal with almond flour dough. Just reheat for 30 seconds per side in a hot skillet right before you fill them. I stack mine under a dish towel while I prep fillings, and they stay pliable long enough to assemble everything.
Can I make tortilla chips with this dough?
Cut the tortillas into triangles, lay them on a sheet, and bake till the edges are crispy. Air fryer works great too. I salt them right out of the oven.
Where can I buy lupin flour?
I get mine from Amazon. I haven't found it at regular grocery stores, but some specialty health food shops carry it. I linked my go-to brand in the recipe above.
Which is better for keto, corn or flour tortillas?
Neither works for me. A regular corn tortilla has about 12g net carbs, and flour tortillas are even higher. My recipe uses almond and lupin flour to bring that down to 0.6g per tortilla, so I can have three or four without going over my carb limit.
Why do my tortillas fall apart while cooking?
When they tear in the pan instead of after cooling, it's almost always one of two things for me. Either the xanthan gum got skipped or under-measured (it's the binder, so I always double-check that tablespoon before I add water), or the dough is pressed too thick. I press mine thin and drop a lid over the skillet for the first 20 seconds to trap a little steam, which sets the surface before I flip. If one still wants to break, I leave it flat until it firms up instead of forcing an early flip.
Are keto tortillas actually keto?
Yes, when the net carbs are low enough. My homemade keto tortillas have 0.6g net carbs each, and the store brands I listed run 0g to 4g net. A regular corn tortilla has about 12g net carbs, so the swap is the whole point. I can eat three or four of mine and stay under my daily carb limit.
I was sure my son would make a face at the texture. He didn’t, but I don’t think that’s a ringing endorsement so much as him not caring about the shell when the filling is good. The 0.6g net carbs though? That part I do care about.
Jessica, a kid not commenting on the shell is the highest praise these get in my house too. My youngest has never once said a word about them. The 0.6g is the part I built the whole recipe around.
I had convinced myself pliability was the one thing keto couldn’t solve. Three years of lettuce wraps and cardboard store-bought shells, and I’d filed it under permanent trade-off. Watching the dough lift off the press actually bend was quieter than I expected. Weird, honestly. The xanthan gum is what does it, and knowing that makes it stranger, not less. 0.6g net carbs and these fold around carnitas without cracking. That’s the one I’d stopped expecting. I keep thinking about how much trial it took to get the almond flour and lupin ratio right. Glad Annie wrote it down.
That ratio took way longer to figure out than the recipe makes it look. I had batches that folded fine cold and then split the second something warm went in.
Stack them with parchment between layers right off the pan, they steam each other and stay pliable for hours. My all-almond attempts went brittle the second they cooled, and I never connected it to the lupin flour until I made these. Now it’s the only version that survives reheating.
57 calories each and somehow they’re still pliable on day four. I’ve been making a double batch Sunday nights, parchment between each one in a zip bag, pulling them out all week for lunches. The lupin flour is what holds up, the almond-only versions never lasted me past Tuesday.
0.6g net carbs was what got my attention. My mom made flour tortillas from scratch on Sunday mornings, and something about pressing the dough and that first smell off the skillet put me right back in her kitchen. Didn’t see that coming.
Made tacos last night and my 8-year-old asked why we were having ‘real’ tortillas instead of ‘the keto ones.’ She had no idea she was eating the keto ones. The tortilla press looked intimidating but the dough came together in like 2 minutes.
I added a pinch of cumin to the dough on my second batch. I kept wanting them to taste like the corn tortillas I grew up with, and it just worked. Something about the lupin flour base already leans that direction; the cumin pushed it the rest of the way. I didn’t have a tortilla press, so I flattened them between parchment with a cast iron pan, and they still cooked up in under a minute just like the recipe says. Four batches in two weeks and I’m out of reasons not to make tacos every night.
Cast iron press if you have one. It presses more evenly than plastic and the parchment peels right off. I dialed back to 5 tablespoons of water instead of 6 since my almond flour was a fine grind (dough was too sticky at 6). Cooked on carbon steel at medium-high, not full blast, and got even color edge-to-edge with no scorching. The lupin flour is what gives them that corn tortilla taste. Caught me off guard, honestly. Next batch I’m pressing thinner to see if they’ll crisp into tostadas in the oven.
The corn flavor from lupin always catches people. Not subtle at all. And thin-pressed tostadas at 375 work – about 10 minutes in, they go fully crispy.
No tortilla press, so I used the bottom of a glass pie dish. Worked way better than I expected. Added a tiny pinch of cumin chasing that corn tortilla flavor and actually got pretty close. Burned the first two on high heat before I figured out my stove runs hot. Dropped to medium and the rest came out fine. Taco night tonight and honestly I’m kind of proud.
Pie dish probably presses more evenly than most plastic presses anyway. And medium heat on these. I burned the first batch on high before I figured it out too.
If you don’t have a tortilla press, a heavy cast iron skillet does the job (press down firmly and hold for a 3 count). I also started adding a small pinch of cumin to the dough and they come out tasting even closer to the corn tortillas I grew up making.
Took me three batches to figure this out, but bumping the water to 7 tablespoons makes the dough press out without cracking at the edges, especially for the 6″ size. The other fix: high heat actually means as high as your skillet goes. I use cast iron and cranked it higher than I normally would, and the charred spots showed up right at 30 seconds, exactly like corn tortillas. Both adjustments together made batch four completely different from batch one.
Seven tablespoons on the 6″ makes sense, the smaller press compresses the edges more. Cast iron has to be really pushed. Most people stop before it gets uncomfortable, so the charred spots never show up.
I’ve tried three other keto tortilla recipes and they all either fell apart or tasted like cardboard. These actually fold without cracking and have that slight corn-like flavor I’ve been missing. Used my tortilla press like the recipe says and they came out way better than the last batch I tried to roll by hand.
How long do you cook it per side? As long as it takes to press the next one. How long for the other side? As long as it takes to peel the newly pressed one off the paper. I use about 5-1/2 T of water not 6 to get the right consistency.
These are a game changer for us! So delicious. I use 1/3 cup lupin flour, 1/2 cup almond flour, 1 tablespoons xytham gum, 1/3 cup water. I mix everything together. And it should not be sticky when you form ball with your hands. I always make double batch. Thank you
I loved how these turned out, perfect texture and cooked very evenly. I just wish lupin flour didnt make me so gassy! I know that’s probably tmi, but thought I might forewarn some people. Apparently lupin flour is known for giving people gas lol
Ha, not TMI at all. Lupin does that to some people, the fiber content is no joke. If you want to test again, try subbing coconut flour for the lupin (start with 3 tablespoons, add water slowly). Texture’s slightly different but still folds.
These are fantastic. So easy to make and delicious. They are much better tasting than the keto tortillas I was using from the store and without the ingredients I’d rather not eat.
I used all almond flour instead of lupin flour. Should I have substituted 1 cup of almond flour for the lupin flour making it a total of 1 1/2 cups of almond flour? I had to keep adding more almond flour because it was too wet. I eventually made it work so I can roll it into a ball and flatten it. It was very tasty but only made 5 tortillas instead of 8. It will definitely be a keeper recipe. Thanks!
I haven’t found it at the grocery store. You might be able to find it in specialty health food stores. I just get mine from Amazon. If you click on the link above, you can find it.
