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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… at just 2g net carbs a pop!

Gluten free and keto tortillas in a basket with white cloth
15-Minute Gluten Free & Keto Tortillas

15-Minute Gluten Free & Keto Tortillas

Suuuper pliable, 2g net carbs & not eggy (at all!!)

I’m very (very) excited to share this recipe for keto tortillas with you guys! Because know that I’m (half!) Mexican i.e. I 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 I mention just 1 egg for 8 tortillas?! Yup, no eggy business here here peeps.

Also note that this recipe was first published here on October 17th, 2017… and has since appeared in multiple other websites (ahem!!). Just know that you saw it here first (plagiarism is the greatest form of flattery right?! 😉

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The Flours

The original recipe is a mixture of super fine almond flour (I love Anthony’s) and coconut flour (again Anthony’s best taste and texture by a mile!). Add a touch of xanthan gum, baking powder, and we’re golden.

The Substitutes

I know you guys need to substitute often (allergies, preferences etc), so this should come in handy:

  • Almond flour can be substituted with sunflower seed flour on a 1-to-1 ratio. Given its similar fat and protein content to almond, this really is the best sub out there for those of you with nut allergies! Just note that its generally not ground as fine as almond and it has a different flavor profile, but I know you guys love it as you report back on it often. 
  • Coconut flour is a bit of a trickier one to sub as its more unique in its behavior, but still totally doable (as I found out in the naan recipe!). In fact, when yeast is involved, oat fiber had the best texture out of the lot, arguably as it is a grain. Oh, and the neat thing about oat fiber is that it’s virtually carb-less (I’m assuming there’s a trace, but labels read 3g carbs – 3g fiber = 0 net carbs!). Also keep in mind that brands vary a lot here and Lifesource seems to be the best (no weird aftertaste, etc).
  • Xanthan gum is the trickiest of the lot to sub, because of its totally unique ability to act like a binder to replace gluten. Which means that for best results I suggest not trying to sub this one. Having said that, in case of allergies or sensitivity (or if paleo), you can use 1 tablespoon of psyllium husk powder instead. The dough won’t be a as malleable, but results will still be solid.
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The Method

Couldn’t get any easier tbh! You simply whisk together the flours (very thoroughly!), add them to your food processor, add in a touch of apple cider vinegar (or any neutral tasting one), add in the egg and a touch of water. The dough will then come together into a ball, which you’ll wrap with plastic wrap and knead for a couple minutes (think sort of like a stress ball!).

No food processor? No worries! You can use your hand or stand mixer or even do it by hand with a little extra elbow grease. I don’t suggest using blenders though, as the dough is quite stiff and it could damage your engine.

And for the roll out, using a tortilla press is much easier (I use this one!). 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.

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Taco Ideas!

You’ll soon find that our keto tortillas are incredibly versatile! You can make crisp taco shells with them, use them up for fish tacos and carnitas, burritos, turn them into tortilla chips (and subsequently nachos!), taco bowls… you’ve got plenty of options!

And last, but not least, I’ve also since found that the tortilla dough has multiple uses (outside of Mexican food, that is)! So I suggest you check out our Crazy Keto Dough for more deets (think cinnamon roll knots, pizza and pasta!).

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

(15-Minute!) Gluten Free & Keto Tortillas

Course: Bread
Cuisine: Mexican
Keyword: gluten free tortillas, keto tortillas, low carb tortillas
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-peasy and make the best low carb tacos... at just 2g net carbs a pop!

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Ingredients

Special equipment

Instructions

  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps. 

  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 three 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, and they also freeze well for up to three months.

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 & Keto Tortillas
Amount Per Serving (1 tortilla)
Calories 89 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 20mg7%
Sodium 51mg2%
Potassium 58mg2%
Carbohydrates 4g1%
Fiber 2g8%
Protein 3g6%
Vitamin A 30IU1%
Calcium 50mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

850 comments

  1. Laurie L says:

    These are amazing! I use them for wraps, tacos, enchiladas, and so much more. I use a kitchen aid mixer and sift my flours to get them ultra fine since I didn’t have Anthony’s on hand. But I have also experimented and added some spices to it when I know that batch is specifically for wraps- yum! And a cast iron tortilla press is a definite happy addition to my kitchen.

    • Jane Mitchell-Barnes says:

      I hate coconut flour too – when I try this recipe (cos they sound amazing), I will use ground flaxseed instead of the coconut flour. It is what I usually do with recipes that have coconut flour (urgh)

  2. kevin says:

    Tried this yesterday and with just the 3 tsp of water the dough would not process into a ball. It took 3TB. Is this right or is there error in recipe?

    • Its 3 tsp Kevin, but this can also happen with different food processors (my new kitchen aid one doesn’t seem to form it into a ball either). As long as the ingredients are mixed properly, you can gather the dough together into a ball yourself. xo!

  3. Lonna says:

    I just ate chicken enchiladas withh this tortilla recipe. They didn’t fall apart in the sauce and sat in the refrigerator before baking for 4 hours. They were perfect, just excellent.

  4. Karla L Martinez says:

    Can someone please tell me what I did wrong? Lol I followed all the steps and ended cought that really wasn’t sticky.

  5. Mindy says:

    Was about to do this recipe realized I forgot apple cidar vinegar.. will it be ok without the vinegar? If not I can make another trip to the store.

  6. Nora says:

    I don’t know what I’m doing wrong as my tortillas always end up super brittle and break when I fold them 🙁 AYUDA

  7. Mirna says:

    Accident bought two bags of coconut flour instead of the almond, has anyone tried it with just coconut flour?

    • Alison says:

      Just google “keto tortilla recipe coconut flour” I saw at least a dozen versions, but none quite like this one. Good luck!

  8. Jennifer says:

    Going to try this recipe tomorrow. I was just wondering when you said you could freeze them is that as dough or after cooked?

    • Lynne says:

      How do suggest freezing them…flat stacked or filled and rolled. Haven’t tried this yet but only one in house grain free so def need freezer tips. Thanks for all the great recipes ❤ Lynne

  9. Sylvia West says:

    Hi
    I’m on a strict keto diet, I would like to make these tortillas they sound pretty good,
    but what can I use to substitute the Xanthan gum? nothing with starch please!

    Thank you.

  10. Amy V. says:

    This is the second time I’ve made these… probably the best tasting and my fave way to make them. So happy I tried this recipe.

    • Jessi says:

      Are you able to store the cooked tortillas? If so, how? I’d like to make a bunch to use throughout the week. thanks!

  11. Jackie Greenwood says:

    Your recipes are the best! Honestly, if you would make and sell your yeast bread, tortillas, chips, cereal, and cinnamon rolls we would order and it has on a reoccurring basis!
    Your do beyond talented!

  12. Jada says:

    you are amazing, i hope you know that! i’ve been craving a nice tuna melt and i was in luck when i saw that you had a recipe for tortillas! this is not the first recipe of yours that i’ve made, so i knew that i would not be disappointed. they turned out amazing! thank you so very much 🙂

  13. Dale says:

    Just made these for dinner and OMG they are incredible. Will be making this over and over again. Thank you so much for the recipe!!!!

  14. Khala says:

    Hello! can already tell I have found a good one! Thanks! I have everything but the almond flour. Currently Out. But I have oat fiber, coconut flour, the xanthan gum, etc. so is the oat fiber one to one in exchange for the almond flour?

    .

  15. Becky says:

    I never comment on these sites. WOW. I have been Keto for 7 months (am down 99 lbs).. and I just decided to make homemade garlicky beef shawarmas. I needed a bread/wrap and gave this a whirl. It’s my first bread substitute that I really enjoyed <3 thank you so much, will be making this again

  16. Miranda says:

    Amazing!!! Made into chicken cheese quesadillas so delucious!!! I could eat these tortillas everyday! Way better then store bought processed/unknown ingredient ones!!! Thank you for sharing recipe!!!!

  17. Ali Gambardella says:

    The recipe does not indicate if cooking dry or with oil? I have made this recipe several times but never have I seen them pop up.

    • Miranda Solis says:

      I cooked mine dry. They don’t really puff up. But my corn tortillas don’t usually either. If you cooked in oil did they turn out good (soft and pliable)? Thanks

      • Erin B says:

        I’ve cooked them dry, for a quesadilla, and I’ve also rolled them and pan-fried them in a shallow coating of oil, for flautas. They work both ways! I couldn’t believe that they actually ROLLED and held their shape and got crisp! This is a shockingly good recipe – and even better now that I bought a tortilla press!

  18. john carr says:

    I love this recipe. I doubled it and used it for the crust of the best deep dish pizza ever. I cooked the pizza in an 8″ cast iron skillet and it worker perfectly. I had some dough left over, so we will make tacos.
    Thanks you for your keto creativity.

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