15-Minute Grain-Free Tortillas ๐ŸŒฎ gluten free & keto

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

15-Minute Gluten Free & Keto Tortillas ๐ŸŒฎ Suuuper pliable, just 1 egg, & 2g net carbs! #ketotortillas #lowcarbtortillas
15-Minute Gluten Free & Keto Tortillas ๐ŸŒฎ Suuuper pliable, just 1 egg, & 2g net carbs! #ketotortillas #lowcarbtortillas

15-Minute Keto Tortillas ๐ŸŒฎ

Suuuper pliable, just 1 egg, & 2g net carbs!ย ๐Ÿ’๐Ÿฟ

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 weโ€™re golden.

In terms of brands, for the almond either Anthonyโ€™sย or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthonyโ€™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 Carnitasย ย ๐ŸŒฎ๐Ÿ’จ #instantpotcarnitas #ketocarnitas
Paleo, Whole30 & Keto Instant Pot Carnitasย ย ๐ŸŒฎ๐Ÿ’จ #instantpotcarnitas #ketocarnitas

The Deets ๐Ÿ”

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.

Sweetย ๐Ÿฏ

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 ourย 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 ๐ŸŒถ๏ธ 3 Ways
Gluten Free & Keto Tortilla Chips ๐ŸŒถ๏ธ 3 Ways #keto #ketochips #lowcarbchips #ketotortilla
15-Minute Gluten Free & Keto Tortillas ๐ŸŒฎ Suuuper pliable, just 1 egg, & 2g net carbs!
15-Minute Gluten Free & Keto Tortillas ๐ŸŒฎ Suuuper pliable, just 1 egg, & 2g net carbs!
Gluten Free, Low Carb & Keto Fish Tacos ๐ŸŸ extra crisp! #keto #lowcarb #dairyfree #healthyrecipes #ketodinners #tacos #mexican
Gluten Free, Low Carb & Keto Fish Tacos ๐ŸŸ extra crisp! #keto #lowcarb #dairyfree #healthyrecipes #ketodinners #tacos #mexican

15-Minute Gluten Free & Keto Tortillas ๐ŸŒฎ 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 โ€˜runโ€™ through the skillet.

  5. Break the dough into eight 1โ€ 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.ย 

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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Share the yummy-ness! ๐Ÿ“ท๐Ÿ’จ

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 tagย @gnomgnom.yum on Instagram (I love seeing them all!!)

Cooking With Our Tortilla Dough!

476 comments

  1. Jen says:

    Mine didn’t puff up at all and I followed the recipe to a T. Any ideas why that might have happened? All my ingredients are pretty newly purchased so I don’t think anything was too old. They tasted great nonetheless but were more like dense chips than tortillas. Will definitely make again, just not sure what went wrong! Thanks for the recipes (and the help!)

  2. Erik F says:

    Is there a chance you can post actual amount of coconut and almond flour. Like how many tbsp or cups is 96g and 26g. I tried Googling it but it’s looked confusing lol

  3. jill harrell says:

    OMG THANK YOU. I just made these last night and my husband was in heaven. We love these and you have opened the door to really tasty mexican keto food forever!!!
    I just bought a tortilla press this morning, because I know how TASTY, fast and easy these meals will be forever !!! You guys made a FANTASTIC, EASY FAST recipe. THANK YOU AGAIN ๐Ÿ™‚

  4. Leigh says:

    Paola, Great Recipe!!!! Can’t wait to make fish tacos. I’m requesting a good Low Carb Keto recipe for Balsamic Glaze. Thank you

  5. Rebekah w says:

    These are great made the dough and left it overnight so quick and easy to make took me ten mins at most.used it to make the lasagne sliders out of new cook book was delicious and all the family loved it and normally my 11year old wonโ€™t eat lasagne at all so result!!!!! Iโ€™m the only one on keto in our house but love that you can make things for everyone and they love it Carnt wait to make the keto dough into the tortillas for frajitas ๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐ŸปThanku so much ๐Ÿ˜‹

  6. Jessica says:

    Born and raised in SE New Mexico and I can tell you that these are the real deal ! A cross between corn and flour tortillas and probably one of the best recipes Iโ€™ve tried . THANK YOU a million times over for your genius !

  7. Katherine says:

    Made these to use for low carb enchiladas. They were fantastic! Held up amazing after being cooked, drenched in red chili sauce, then baked. Better than store bought corn tortillas. My husband loved it! Said it was the best enchiladas we have ever made.

    Then we used the left over tortillas fir breakfast tacos the next morning!

    Only thing we changed was we used psyllium husk piwder and added a little bit more water to compensate for the psyllium. Didnt have any xanthum gum in the house.

  8. Oscar Zagazeta says:

    Can I make a big batch of the dough and store it somehow? Bc you need this dough for almost every recipe. I didn’t see anywhere where this idea is mentioned.

  9. Donna says:

    I just finished making these wonderful tortillas. I have a taco baker for the oven. Could I bake these into a tortilla bowl? or taco shell on a rack? I love your site and since finding it use it almost exclusively. I never have to worry about high carb counts. You are a lifesaver.
    Thank you soooo much!!!
    xxoo… Donna

    • Paola says:

      Awesome to hear Donna and definitely! Search the site (upper right corner) for taco shells (and tortilla chips!) xo

  10. Kimmee says:

    I finally figured out why mine didn’t work out. In the description area, it’s talking all about coconut flour. BUT…the recipe says almond flour. That correction would make all the difference!

  11. Olivia Weiner says:

    Hi Paola! First off I have to say, your website has been a LIFESAVER since I went keto! I don’t think I would have made it this long without your chocolate chip cookies and muffin recipes. Would it be possible to prep a large batch of these and freeze the uncooked dough to use later when a taco craving hits? Or does it have to be made fresh? Thanks!

    • Paola says:

      Super awesome to hear Olivia!! OK so in my experience this dough doesn’t freeze well uncooked if you want to make tortillas (texture wasn’t optimal), but you can always freeze the cooked tortillas (or I just make a weekly batch, keep it in the fridge and use it as needed… keeps roughly 4-5 days). If you use the dough for ravioli etc those can be frozen uncooked xo!

  12. Violet says:

    These guys taste amazing! Easy, fast cooking. Love โค๏ธ Iโ€™m now making the Bagles and are proofing in the oven as we speak:) canโ€™t wait ๐Ÿ˜Š look so good!
    Thank you for these recipes โค๏ธ๐Ÿ’‹๐Ÿ™๐Ÿฝ๐Ÿ‘๐Ÿผ

    • Paola says:

      Thank you so much for your comment Violet! Super awesome to hear, hope you love the bagels too! ๐Ÿ˜˜

  13. Frans Aal says:

    Hi Paola, this recipe is fantastic. But I don’t get this, why are you saying that you need to cook these on medium heat, while also saying that you need to cook them on high heat at the same time?

    • Lis says:

      Made these and they were and awesome option for tacos and quesadillas!! So you mentioned that if they cook too long they crack… is it possible to make a ‘chip’ out of these…like for a nacho alternative?

  14. Arva Presswala says:

    Hey, I wanted to know how long the these tortilla’s stay good. I meal prep a lot, so I wanted to know if I could make the batter or tortilla’s ahead of time. Thank you!!!

  15. Rachel Prince says:

    These are so amazing! My husband and I have been keto for 2 months, and we have missed tacos. Taco bowls with cauliflower rice are good, but not the same. I made one batch and since we both love them so much I went right to Amazon to get the tortilla press! I am awaiting it’s delivery today! I enjoyed the workout from using a rolling pin, but I know I will be making these all the time now! Thank you, thank you for this great recipe!

  16. Deanna Brookhouser says:

    OMG! Yes, Yes, Yes… a dream come true… thank you for this recipe, I made the chips and the tortillas, delicious x one-million!

  17. Chris says:

    I made these last weekend using the recipe as posted, and I didn’t personally like the coconut flavour that the coconut flour gave them. The only brand we can get is very strong in the flavour department. Great for baking sweet things, not so much for burritos.

    Made another batch today making smaller tortillas for tacos, but subbed out the coconut flour for the same amount in oat fiber, and they turned out fantastic.

  18. Frans says:

    Hi Paola,

    Amazing. Just amazing. This recipe is perfect. Hi from the Netherlands by the way. I was looking for a while for a taco/wrap recipe that would work. Tried a few, didn’t work. Tried a few liquid ones, didn’t work. But this? This is PERFECT. Well they were square but I guess I just need to balance the doses a bit better and get a tortilla press but wow they are awesome. Very happy.

  19. Jess says:

    These are amazing! I honestly couldnโ€™t believe that they remained pliable and did not crack!
    And SO easy! Made them for dinner 2 nights in a row. ๐Ÿ™‚

    Youโ€™re is bay far my favorite website for keto recipes that actually live up to their descriptions and are truly delicious!!
    Thank you!!

  20. Pam Lee says:

    Is the vinegar essential? I can’t have anything acidic. What does the vinegar do for the recipe? I’m excited to try them so I’m hoping I can leave it out. Thanks, Pam L

  21. Erica says:

    So many comments I hope I am not repeating a question. How well do these freeze? I would like to make a big batch and freeze them. Should I use a vacuum seal or just zip lock bag?

  22. Jamie says:

    Paola,

    First off, I love your website – great recipes and I’ve learned a lot about cooking from reading it!

    Second, I made this recipe exactly as published. I loved the taste, look and flavor, but for some reason, my tortillas came out hard and brittle. I couldn’t for the life of me make a soft, pliable tortilla like you described. Eating it warm or letting it cool made no difference, it still became very hard. Every time I tried to bend or fold the tortilla it snapped in two like an old grade school pencil. Help. What am I doing wrong?

    • Paola says:

      Oh no Jamie, sounds like you ended up with tostadas! Did you make sure to add the water? What brand of xanthan gum are you using? And lastly (and the usual culprit), your skillet/pan wasn’t hot enough. You want to cook the tortillas in under a minute at VERY high heat, otherwise if you slow cook them you end up with crisp tortillas (i.e. tostadas!). I hope this fixes it! xo and happy to hear you’ve enjoyed the other recipes!

      • Jamie says:

        Paola – a follow up to my original post. I’ve remade the tortillas following your recommendations and guidance. They turned out perfect!!! OMG, what a game-changer these are! Finally, I can have my beloved fajitas I love so much that I haven’t had since I started my keto lifestyle. These look, taste, and feel exactly like wheat flour based tortillas. There is no difference, as far as I’m concerned. MMMmmmm, soft and pliable and tasty – yes!!! Here is what I have learned from my cooking experience:

        1) You must use HIGH heat on your skillet, pan, or whatever. I mean really high! I was previously using a very cheap aluminum pan that didn’t get hot enough and probably didn’t distribute the heat evenly throughout. I used my high-end cast iron skillet and turned the heat up so much that my “seasoning” avocado oil that I coat it with in storage with was just barely starting to smoke. I then came back down on the heat a little bit and used a medium heat flame on my gas stove. But it was still very hot, probably much greater than my cheap aluminum pan I used previously. When I cooked the tortillas, they only required about 30 to 40 seconds on either side, prior to flipping. It was really quick. I can’t state how important it is to cook this very fast – that is the secret to soft and pliable tortillas! If it’s taking longer than a minute per side, your heat is probably not high enough. When is it done? Just look at it. It should have that slight “charring” of the tortilla and change from a yellow to a white color. When it does that and looks like a “normal” tortilla, then it is done, in my opinion.

        2) There seems to be a correlation between the time/temperature and softness/pliability, I’ve noticed. “Low and slow” heat seems to cook the entire tortilla and makes it harden and crack to make a tostada, as mentioned above. You want to quickly cook and char the outside without cooking the inside too much so that it can remain soft and pliable. You accomplish this by using “high and fast” for the temperature. If you stick to this it will avoid hardness and cracking of the tortilla.

        O.K., Paola, now count me as a devoted follower, lol! Keep up the great work and keep putting up awesome recipes, I appreciate it!

    • Paola says:

      Marianna they’re not made out of corn, so they’re (quite obviously!) never going to taste like ‘real Mexican corn’ tortillas! Think of them more as a flour version (yo soy Mexicana viviendo en Mexico asi que estoy de acuerdo a que obvio no saben a maiz! ๐Ÿ˜‰ xo!

  23. Amanda says:

    Havenโ€™t seen if you use oil in the pan when frying? Thinking about olive oil or coconut oil. Thanks!

  24. Marisol says:

    I would love to use these tortillas for enchiladas! Do you have an low carb enchilada sauce recipe? I wouldnโ€™t want the tortillas to fall apart!

  25. Ali says:

    yay. I am so tired of spending $8 for a pack of 8 almond flour tortillas so I am so glad these turned out well! and they hold together better than the ones from the store, too. the only change I made was using cream of tartar and baking soda in place of baking powder because I didn’t want the corn and couldn’t find a baking powder without it. A++++++

  26. Cat says:

    OMG! I can’t thank you enough for giving me back fajitas, tacos, burritos and enchiladas! Okay, I haven’t actually used these tortillas to make enchiladas yet but I am going to this weekend. Fingers crossed it works and they don’t fall apart on me. ๐Ÿคž๐Ÿป๐Ÿ™๐Ÿป These tortillas are so easy and so tasty. I highly recommend investing in a tortilla press, the Victoria 8″ is only $25 on amazon and well worth every penny. I bought one before going keto to make corn tortillas and dusted it off to make these, takes mere seconds to press a tortilla and so much easier than rolling them out! Now I’m wondering if I can use it to press my fat head pizza crusts….

    At any rate, thank you Paola for another awesome recipe! We had fajitas the other night and for dessert I made your chocolate mousse for one (two) with a pinch of chili powder thrown in. So delicious!

    • Paola says:

      Super awesome to hear Cat! And you should be fine with enchiladas (I make them all the time!). Just make sure your salsa isn’t too wet, that’s were you could run into problems xo!

    • Jaleesa says:

      Ijust purchased a Victoria press and can’t wait to try these!!! Do you use the round parchment paper you can buy for the Victoria or do you keep the dough in between the plastic wrap? ๐Ÿ™‚

      • Cat says:

        I am so sorry Jaleesa, I just saw your question. I just use my regular parchment paper, the kind on the roll. One sheet on the press, then the dough, then another sheet over the dough. Just don’t press them too thin or it’s a pain to get them off the parchment paper.

  27. Toni says:

    So easy to make and so delicious! Everyone in the family loved them ๐Ÿ™‚ We cooked up ribs in the slow cooker and filled the tortillas with shredded meat, lettuce and avocado. Amazing ๐Ÿ™‚ Thanks so much!

    • Paola says:

      You can do it by hand (or even better with a hand mixer too!). If you do by hand you really need to break out the arm muscle as the dough is quite stiff (and sticky!). But I’ve done it before ๐Ÿ˜‰

  28. Rachel says:

    Hi, I was excited to find your gf tortilla recipe. However, I canโ€™t eat eggs. Do you have any suggestions for making these egg-free? Thanks, and I understand if that is an insurmountable request.

  29. Mikayla says:

    I made the chips version of these yesterday (and saved some dough to make the tortillas tonight), and they turned out awesome! The only problem I ran into was the dough completely stuck to the wax paper I used for rolling them out ๐Ÿ™ I ended up losing a whole ball’s worth of dough because it was hopelessly stuck to the paper. For the rest, I fixed this by spraying a bit of olive oil onto the paper before rolling out the dough and it didn’t stick at all!

    • Paola says:

      It sounds like the dough was too wet (very large eggs, different coconut flour etc)- so try either skipping the water next time or adding less xo!

      • Mikayla says:

        Oh okay, thanks for the tip! I read the dough was supposed to be sticky so I assumed it was as it should be, good to know it was actually too sticky!

        • Mikayla says:

          I thought about that but I even tried flipping it around to use the non-waxy side and still had trouble. Thanks for the idea though! I’ll try adding less water to the dough next time.

  30. Zubaida says:

    I made it twice and the second time I substituted whey protein for coconut flour (I didnโ€™t care for the coconut flavor) and it turned out amazing! I used around 2 teaspoons extra water (total 5 teaspoons of water). I even made them into tortilla chips and they crisped up nicely! Thanks for the great recipe!

        • Cammi says:

          Thanks for posting your substitution. I’m not a huge fan of coconut, in general, and while I love these tortillas, I’m sure I’d love ’em even more without the coconut taste.

  31. Paola (yes, my name is Paola too) says:

    I’ve made a lot of different tortilla shells but these ones are the best. I fed them to my husband who claims he does’t like keto stuff (what he doesn’t know won’t hurt him).
    I’m going to make them a bit thicker to use as naan or as a pizza base.

    I’m planning to make The Ultimate Chocolate Cake this weekend for my parents 54th anniversary dinner.

    • Paola says:

      Lol that’s awesome ;)! And def on the naan and pizza (search the site for our 15-minute and deep dish pizzas!) xo and what an honor to have the chocolate cake at such an important event- congrats to your parents! xo!

  32. mary kay moser says:

    hey there! I don’t own a food processor, is it possible to just use a hand mixer and get the same results?

  33. Liz says:

    I made these and they were falling apart…what could I be doing wrong? They tasted delicious but they were thick and every time I tried making them thinner they would break, thank you!

  34. Ana Garcia says:

    These have made my day! I made a batch a couple days ago. I followed the recipe but had to add more water as dough was not getting to โ€œstickyโ€ consistency. I blame the dryness to the weather in Idaho that is very dry.. Otherwise the tortillas were awesome! I know tortillas as I make masa.. my family devoured them! . Iโ€™m making more this weekend to accompany with โ€œcarnitasโ€ and โ€œbarbacoaโ€. Paola: You Rock!

  35. Sylvia says:

    Hi,

    I love these tortillas. I was able to make green chili chicken enchiladas. I made them stack style. It turned out wonderful.

    Thank you so much.

  36. Jackie says:

    These were amazing!!! I donโ€™t like almond flour much as it usually turns out grainy but these were perfect! Tastes really close to a real tortilla!!
    Will definitely be making these again but was wondering can these be baked to make tortilla chips?

    • Paola says:

      Awesome Jackie! In the post there’s a link to the tortilla chip variant off this one (I’m on my phone and it’s proving tricky to get the link for you!) xo!

    • Paola says:

      There’s MUCH hope ;)! You can either do them by hand and get a workout (just need to knead the dough more). Or use your stand mixer with paddle attachment or hand mixer xo!

  37. Brennan says:

    These have become an absolute staple for me. I make them at least 3 times a month since discovery.

    Thank you SO much for creating such a masterpiece.

    For those having trouble – the apple cider vinegar is enough for my particular area to constitute the dough, if I added the water, the hydration would be too much.

    Also, sometimes I add a little bacon fat to the pan when frying these up which gives them a really nice taste – it just needs to work with what you are using them for.

  38. Kirsten says:

    I made this recipe last night and really enjoyed the tortillas. My dough never formed a ball in the food processor, do you have any suggestions? I weighed my ingredients and followed the recipe to the letter, I finally just dumped it out, kneeded and chilled.
    Also, can the recipe be doubled or am I better of making two batches?

    • Paola says:

      Hi Kirsten! I’ve noticed that different brands of coconut flour vary A LOT in absorbency (also size of your eggs will play a role!). Just add a teaspoon or two more of water next time xo! (and yup it can be doubled!)

  39. Dee says:

    I’m 13 days into Keto. I’m enjoying your wonderful website.
    These tortillas were fabulous, holding my almond flour and parmesan crusted crappie tacos.
    Company worthy.

  40. Wendy Ellis says:

    My dough never turned into a ball – was still crumbly in the food processor, and I finally just went forward with the kneading. I was also so paranoid about overcooking them to crispy that I hardly got any char marks on them. Can you clarify: Do you have to flip them every 3-6 seconds for about a minute? Or you just flip it the first time after 3-6 seconds and then the rest of the cook time is on the 2nd side? Even with these possible mess-ups on my part, they still turned out great and were so tasty! We just had the best fajitas with them for dinner! I will be making these a lot! I just found your blog and I can’t wait to try so many of your other recipes!

      • Paola says:

        Hi Wendy! Sorry I missed your questions! OK, so different brands of keto flours vary a lot in absorbency (particularly coconut, also if you measure by cups rather than weight). So you probably just need to add a little more water (a teaspoon at a time!).

        Regarding the charing, just crank up the heat. You want to do three turns (they should cook in seconds- depends a bit on your skillet and stove). xo!

  41. Sarah T says:

    I made these to use as a wrap and I was blown away by 1. how easy they are to make 2. fast to make 3. tasty and 4. actually bend!!
    Thanks for your awesome recipes ๐Ÿ™‚

  42. Kristi says:

    I made these while I was having family over for pulled pork and had some regular tortillas for them. They ate all mine!! They are so much better than regular tortillas to me with more flavor. Last night I made more and added a sprinkle of garlic powder, then kneaded in some shredded cheddar. When they were done I put some butter on and that was my dinner. Sorry to those that don’t eat dairy, but these were amazing.

  43. Rachel says:

    Have you attempted these without almond flour? I would love to try something like this for my kidsโ€™ lunches, but must be but-free.
    Thank you!

  44. Erin Carter says:

    These are weird for me. Thereโ€™s a slimy texture/finish to them. Iโ€™m assuming itโ€™s the xanthan gum. I also definitely detect a coconut taste. Visually, they turned out perfectly. Theyโ€™re also pliable. Did I do something wrong?

  45. Kim H says:

    I’m new to the Keyo world but love my breakfast tacos. I like to make them and freeze them so I can heat them up and enjoy. Can these tortillas stand up to being stuff, rolled and then frozen?

  46. Mandy says:

    These are fabulous! The first couple times we made them they were soft and very flexible but the last two time I made them they were pretty crispy and not flexible. Can you tell me where I might be goofing it up?

  47. Gaby says:

    I cant wait to try these!!! One question: the recipe calls for using baking powder, but baking powder has corn starch. Isnt that on the โ€œnoโ€ list for keto? Brand new. Still trying to figure things out. Thanks!!!

  48. Cherish says:

    The nutritional facts that are posted is that for all 8 tortillas or per tortilla? Asking bc my son has a metabolic disorder he can’t break down proteins in his body he is very restricted and will be so if this is per 8 then I can save this recipe for him as well when he is older and also for me doing keto. He can use it as a bread when he is a toddler if it’s per toritilla if he tolerates more protein. As of now he is allowed 1 gram every 24 hrs from food. Basically a jar of baby food.

  49. J Martinez says:

    Wow! I made these once before but made them way too thick (I have a funky tortilla press). This time, I weighed the ingredients and pressed them SUPER thin. Had a nice hot cast iron comal ready and wham! I added a bit of corn flavoring, but not sure they needed it.

    Dang, if they didn’t come out as close to corn tortillas as is keto-ly possible! Sooo good! Now I need to make a huge batch and freeze them. So far, every recipe I’ve tried of yours is a winner — and I especially love the Mexico City influences. Thank you, thank you, thank you.

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