15-Minute Grain-Free Tortillas 🌮 gluten free & keto

These 15-minute gluten free and keto tortillas are super pliable, easy-peasy  and make the best low carb tacos!

15-Minute Gluten Free & Keto Tortillas 🌮 Suuuper pliable, just 1 egg, & 2g net carbs! #ketotortillas #lowcarbtortillas
15-Minute Gluten Free & Keto Tortillas 🌮 Suuuper pliable, just 1 egg, & 2g net carbs! #ketotortillas #lowcarbtortillas

15-Minute Keto Tortillas 🌮

Suuuper pliable, just 1 egg, & 2g net carbs! 💁🏿

We’re very (very) excited to share this recipe for grain-free keto tortillas with you. And note, that we don’t take excitement lightly. And note numero 2, we’re half-Mexican here. i.e. we know tortillas.

The result is a nice and pliable tortilla which will puff when cooked (!!). An ideal replacement for flour tortillas (or corn, for that matter). All for your taco’s delight.

Oh, and did we mention just 1 egg for 8 tortillas?! Yup, no eggy business here here peeps.

Mixed in your food processor, kneaded briefly, and cooked in under a minute. They make for an ideal buddy to your weeknight meal.

And let’s not forget just 2g net carbs per (real-sized) tortilla. Ideal. Particularly when served up with our slow-cooked pulled skirt steak. Or go the seafood route with our camarones a la diabla (i.e. spicy Mexican shrimp) or my mother’s shrimp tacos. Triple yum.

The Flours

We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum and baking powder, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.

No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.

Paleo, Whole30 & Keto Instant Pot Carnitas  🌮💨 #instantpotcarnitas #ketocarnitas
Paleo, Whole30 & Keto Instant Pot Carnitas  🌮💨 #instantpotcarnitas #ketocarnitas

The Deets 🔍

As mentioned, you will be mixing it all up in the food processor. The dough will be sticky to touch, but resist the temptation to add more flour.

You will then need to wrap the dough in cling film, and knead it through the cling film for a couple minutes. A stress-ball sorta-thing.

Then the dough must be allowed to rest for at least 10 minutes. This will give the flours (coconut in particular) time to soak up the liquids evenly.

And for the roll out, using a tortilla press is much easier. But it works just fine with a rolling pin and two pieces of parchment paper.

One last (very important!!) thing: when cooking, coconut flour burns rather rapidly. So while this does help you to get the traditional charred marks of flour tortillas, you do need to keep an eye out for them to keep them from burning. Having said that, you do want your skillet to be very hot in order for the tortillas to cook quickly (in under a minute) and stay pliable. Like any tortilla, if the heat is not high enough it will harden and crack.

Sweet 🍯

Yes, we know tortillas are savory. But hear us out. We actually love these sprinkled with cinnamon and served up with strawberries and cream. Or just cream.

Or cream cheese buttercream frosting.

A quick pancake-meets-crepe sorta thing. And totally tasty, so keep it in mind.

p.s. if just gluten free, you might also like to take a peek at our suuuper pliable gluten free ‘flour’ tortillas.

And p.s. 2, check out our ‘puffed’ tortilla chips made out of this dough!

Gluten Free & Keto Tortilla Chips 🌶️ 3 Ways
Gluten Free & Keto Tortilla Chips 🌶️ 3 Ways #keto #ketochips #lowcarbchips #ketotortilla
15-Minute Gluten Free & Keto Tortillas 🌮 Suuuper pliable, just 1 egg, & 2g net carbs!
15-Minute Gluten Free & Keto Tortillas 🌮 Suuuper pliable, just 1 egg, & 2g net carbs!
Gluten Free, Low Carb & Keto Fish Tacos 🐟 extra crisp! #keto #lowcarb #dairyfree #healthyrecipes #ketodinners #tacos #mexican
Gluten Free, Low Carb & Keto Fish Tacos 🐟 extra crisp! #keto #lowcarb #dairyfree #healthyrecipes #ketodinners #tacos #mexican

15-Minute Gluten Free & Keto Tortillas 🌮 Suuuper pliable, just 1 egg, & 2g net carbs!

15-Minute Gluten Free, Low Carb & Keto Tortillas

Course: Bread
Cuisine: Mexican
Keyword: dairy free, gluten free, grain free, keto, low carb
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 tortillas
Calories: 89 kcal

These 15-minute gluten free and keto tortillas are super pliable, easy and make the best low carb Mexican tacos! 

Print

Ingredients

Instructions

  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. 

  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.

  3. Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to two days in the fridge). 

  4. Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.

  5. Break the dough into eight 1” balls (26g each). Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter. 

  6. Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.

  7. Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).

  8. These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days. 

Recipe Notes

One (very important!!) thing: when cooking, coconut flour burns rather rapidly. So while this does help you to get the traditional charred marks of flour tortillas, you do need to keep an eye out for them to keep them from burning. Having said that, you do want your skillet to be very hot in order for the tortillas to cook quickly (in under a minute) and stay pliable. Like any tortilla, if the heat is not high enough it will harden and crack. 

Nutrition Facts
15-Minute Gluten Free, Low Carb & Keto Tortillas
Amount Per Serving
Calories 89 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 20mg 7%
Sodium 51mg 2%
Potassium 58mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 0.6%
Calcium 5%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

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If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

Cooking With Our Tortilla Dough!

527 comments

  1. B says:

    These are amazing!! I made these tortillas for Carnitas. My boyfriend who is not paleo loved them too. Definitely better than premade almond flour wraps I have bought and they aren’t eggy like many pale/ keto recipes. To me they had the same mouth feel as flour homemade tortillas.

  2. CT says:

    Made these for the first time. Flavor and texture were excellent; however, they did not puff and dividing the batch into 8ths made the tortillas tiny.
    Two questions:
    Why wouldn’t they puff?
    Could I double the recipe and then divide into 8ths, or does the chemistry change by doubling?
    Thanks!

    • Paola van der Hulst says:

      It doesn’t! In my experience they don’t puff up if the pan isn’t hot enough (most likely) or too much water (different sized eggs, brands vary in absorption etc) xo!

  3. Peter says:

    The recipe says cook 3-6 seconds. Flip immediately.

    Is the 3-6 seconds correct? How many times can I flip?

  4. Kendyl says:

    OH MY GOD. These were incredible! Thank you so much for posting this recipe! Not only is the recipe absolutely delicious but SO simple to make. I love that I already had all the ingredients in my kitchen. Becoming a staple in my house for sure!

  5. Nanette says:

    Hello, I made these but they did not puff up like it shows in your photos. What can I be doing wrong. Thanks

    • Jenny W says:

      I used 3 teaspoons psyllium husk powder instead of xanthum gum. I had to add an extra 12 teaspoons of water because the psyllium husk powder sucks up a lot of liquid. But they still turned out just great. I think this is a very forgiving recipe that can handle some substitutions if you know the properties of your ingredients.

      I made mini pizzas by adding sauce and toppings to the cooked tortillas and then broiling them in the toaster oven until the cheese was bubbling. Yum!

  6. Mary Kay says:

    These were delicious! My husband really liked them and he is not one to stray from the ordinary (store bought corn tortillas in this case)! I used them to make chicken enchiladas and they really were delish!! It amazes me how you master these recipes and how authentic they end up! Thank you so much for all the hard work!

    • Peggy says:

      Can you substitute arrowroot flour/starch for the coconut flour? My husband can taste coconut every time I use it and he hates it! At least I can find unflavored coconut oil at the grocery store! To tell you the truth-I don’t like the hint taste of coconut flour either. These tortillas are great except for that coconut flavor!

  7. Andrew says:

    Is there a video someone can link me to. So i can see how to do this without a food processor? I don’t have one all i have is a blender and my hands.

    If anyone can point me in the right direction I’d be greatful. Thanks

  8. MiLu says:

    Omg! I’m drooling! I can’t wait to make these.

    One question though.. what are those battered chicken strip looking things in the taco? And how did you make them?

    • Theresa says:

      I tried cassava flour and it works well. You need to add a bit more water and they come out a bit heavier but it does work. However the carb count is considerably higher with cassava flour.

    • Kingi says:

      Apparently, sunflower seed flour (meal?) seems to work as a replacement for almond flour in many recipes.

  9. Marylou Moncevais says:

    Hi, I just e-mailed some questions. can your reply on my email address.
    Can you store uncooked dough in freezer? Or can you store cooked in fridge?

    • Christina Wojcik says:

      I have this question, too. Seems like a lot of work for just one meal, particularly since it would just be me using them – my husband is rather resistant to trying alternatives. Would like to make them and freeze or refrigerate for a long time like you can with regular tortillas.

      • Paola van der Hulst says:

        You can either store the uncooked dough in the fridge for 4-5 days and have fresh tortillas or freeze them frozen

      • Marieanne Lechley says:

        I make this dough regularly, it keeps well in the fridge. Only takes a few minutes to make. I use it as a pizza base, for garlic bread and to make sandwiches. Make it into an oval and leave quite thick and it’s like a naan bread; so very versatile 😁

  10. mary lou says:

    Hi, can you put the uncooked dough in the freezer for a later time? Or can you cook them all and store in the fridge?

  11. Lisa says:

    I used Bobs almond flour and Anthony’s coconut flour and can’t get them to come to 2 net carbs for 1/8th? I’m getting 6.8 total carbs-2.6 grams of fiber=4.1 net carb. Sad face. What brands did you use to get 2?

    • Krista says:

      I entered the recipe into Carb Manager and I get 2g for 8.
      Generic blanched almond flour
      Bob’s Red Mill coconut flour
      Xantham gum by Now Healthy Foods

  12. Morgan says:

    Hi! I look forward to trying this 🙂 I will tomorrow!! I want to make them for enchilladas…is that a thing?! To cook them again for 45 min in the oven? Either way I’m so excited to try, thankyou!!!

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