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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!



Special equipment


  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.


  1. Tamara R. Lee says:

    I’ve been using these tortillas since I began my Keo journey, and they have saved my life more than once!!! I love how simple the recipe is, and I even made them as tacos for some of my friends who are 100% anti-Keto and they LOVED them :). Thank you so much for providing all of these amazing new recipes because it can be extremely hard to find good low carb substitutes for normal foods.

  2. Angelina says:

    I’m going to be making these tonight and I’m excited. Question- has anyone tried to use them to make a quesadilla? Can the tortillas be reheated to melt the cheese or will they crumble? Or, can the tortillas be microwaved to make the cheese melt? Finally, one last question- for those that used them to make chips did you bake them after the tortilla was cooked or did you fry the chips to make them chip-crispy? I’m so excited to try this!

  3. Heather says:

    This is by far the best tasting keto tortilla I have tried to make. However, I tried to use my tortilla cooker these. It works wonderfully for flour tortillas but not so much for these. I ended up with only a few full rounds. All the others cracked into tons of pieces. I will definitely try this recipe again but will follow the cooking instructions listed.

  4. Kaitlyn says:

    These work perfect for enchiladas! They got nice and crispy in the oven and didn’t sog up in the sauce. I will keep this one! The dough is easier to work with after it sits for awhile, just under a oiled papertowel.

  5. Vicky S says:

    Las amé!! Thank you for this recipe; we made tacos, now nachos, chips for guacamole, and the list goes on! Thank you!!

  6. Christine Olson says:

    I made this with psyllium husk powder instead of xantham gum and it was a disaster. Regardless of heat setting and time every single tortilla just crumbled. I’ve been making corn and flour tortillas for years so I know how to make a tortilla. I will try it again once I get some xantham gum but can’t recommend this recipe with the psyllium powder

  7. Judy says:

    They are pretty good, but I will make them bigger next time.

    I am wondering about adding sweet corn extract. Have you tried that?

    • Judy says:

      Revised rating. Had them with fish tacos tonight. They are really good. Thanks, Maya.

      I’m still wondering if Amoretti Sweet Corn extract would make it taste even better. If you think so, put up a link and I will buy it.

      • Lara says:

        Haven’t tried this recipe yet (I plan to in the next day or two) but I do use the Amoretti Sweet Corn flavoring. I really like it. You can smell the “corn” as the tortilla cooks. I have always preferred the flavor of corn tortillas over flour tortillas and a taco just isn’t a taco without them. I am a taco fiend. This flavoring brings me as close to the flavor of a corn tortilla as I can get, ketogenically☺️

  8. Mark says:

    Love this recipe it actually tastes as close to a corn tortilla as I can think of but just one question…I followed the recipe to a tee but the tortillas weren’t so pliable. Any idea why?
    Thanks for this I Loved the flavour.

    • Awesome to hear Mark! Regarding the texture, this is generally if your skillet or pan isn’t hot enough (so they cook slower for longer… think a bit like tostadas!). So just play around with the heat a bit 😉 xo!

  9. Maricruz Gonzalez says:

    Hi I made them, very good. But I have leftover dough, should I save it like that or should I make the tortillas and save the tortillas…

  10. Lanette says:

    The instructions say to use 3 teaspoons of water which wasn’t enough. The dough wouldn’t turn into a ball until I added more water. I used a food processor which was perfect. I followed the instructions and they turned out GREAT! The dough was easy to handle after it had sat for 10 minutes (or longer), they didn’t fall apart when I removed them from the parchment paper and they peeled away easily. I used a tortilla press as well. I am so glad I found this recipe, thank you!

  11. Colette says:

    These deliver as promised! I followed the recipe exactly and they were easy and turned out great! Thank you!

  12. Beth says:

    I doubled the recipe and made 12 tortillas instead of 8. This made them bigger. We found the original size just a tad bit too small. When I entered this into My Fitness Pal for the change in size it calculated the net carbs to be 2.8 for each tortilla.

  13. patricia says:

    these sound really great. Only problem, I have to be egg free (allergic). Do you think the flax egg would work in these?

  14. Nikki says:

    These are amazing! We’ve done this recipe five times in the last two weeks! Still fairly high carb for keto but far better than anything I’ve tried! Thank you for this recipe 😄

  15. Julie says:

    Again, amazing. Super easy to make. I got a tortilla press for just this and have made them 4 times. Well worth the investment. Only question is, when I cook mine, they shrink. Is this normal? Id like to keep them a little bigger, if possible

  16. Liz says:

    Not sure what I did wrong but everything was on point until I tried rolling them in between the parchment paper. They stuck to it and would not come off. I’ve never had anything stick to parchment paper! I scraped everything up as much as I could and kept trying but I’m stumped. I’ll try again another time or maybe I’ll read through the comments to see if this has happened to someone else.

    • Tesa Wittmeier says:

      This happens to me too. I think it’s because my dough gets too warm. I just pop them in the freezer for about 15 minutes or so and they peel right off.

    • Jenn says:

      Hi, to prevent dough from sticking I use olive oil spray on parchment, both sides before pressing or rolling! These are the best out there!!!

  17. Josh Grayson says:

    These were unbelievable. If you’re on Keto and love Mexican food then you absolutely need these in your life. They are a game changer.

  18. N. says:

    This has to be the BEST recipe I’ve tried and I’ve been trying many recipes off and on for a few weeks now. Most of the recipe’s I’ve tried, the wraps smelled like pnemonia, (still not sure why), tasted like eggs, or they crumbled. So I’m very thankful to have found a recipe that works.

  19. Heather says:

    I found my dough too dry for what the instructions say. I followed exactly and used a stand mixer. Any tips ? Thank you it was tasty! I made a tortilla but I think it was thicker then it should be due to the dryness.

    • Kathy Anderson-Scott says:

      I had the same issue on the second and third batch I made…on the first I misread the instructions and used 3 tablespoons of water instead of 3 teaspoons.
      Although harder to work with during the making (I had to leave the baking paper attached to the upper side until they had a few seconds in the pan, then peel it off), my family preferred the less dry first lot. Making them again tonight and I will be adding a bit more water, although maybe not 3 tablespoons!!

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