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

Cooking With Our Tortilla Dough!

273 comments

  1. Emily says:

    Thank you for such beautiful recipes, after the success with your pie crust I’ll be sure to try this one asap as well! -Emily

      • Jamie says:

        Hi there! I tried this recipe and it was so good!i just want to ask, how long can it be kept for if the tortillas have already been cooked?is it better kept chilled or frozen?also if i chill or freeze them, how should I reheat them to keep it pliable.thanks!

        • Paola says:

          Hi Jamie! Happy you like these! Regarding the storing, I would keep them in an airtight container for a couple days and just give them a quick reheat in a hot skillet again. Otherwise these do freeze well (just make sure to place a divider between each tortilla). The dough also keeps well for roughly 5 days in the fridge. xo!

    • Gnom-Gnom says:

      Hi Desiree! You technically can, but you’ll be exercising your arms quite a bit to mix in the egg with the flour. But you should refrain from adding more than 1 tablespoon water (preferably just 3 teaspoons). Once you get the dough covered with cling film, be sure to ‘knead’ it against the counter for a bit longer (say 3 minutes). You will be activating the xanthan gum and helping to distribute the moisture. Hope this helps and let us know if you’ve got any other questions. xo!

      • Lisa Muniz says:

        I made them without a food processor, 3 t. of water but the dough was not sticky and I may not have kneaded it โ€œlongerโ€ enough. They tatted fine but were not pliable at all. What would help that?

        • Paola says:

          Hi Lisa! Did you use the xanthan gum? And if so which brand? Xanthan gum is incredibly sticky and slimy once wet, so that’s what makes it sticky to touch (and why you need to knead it through seran wrap to activate it). Otherwise another reason why they weren’t pliable could be that your pan wasn’t hot enough? Hope this helps? xo Paola

  2. Jennifer F says:

    Hi again! So I made these for dinner last night and I’M IN LOVE!! In all honesty, it took me a while to get the temp of my skillet right. The first two browned so quickly!! But then I turned down the heat and did the 3 second, 30second and 30 second flips actually counting and they began to puff up!

    Is there a way to upload a pic?!

    THANK YOU! They taste great and are so easy to make!

    • Gnom-Gnom says:

      Hi Jennifer! We’re SO glad you loved them! We’re fairly in love with them as well ;). Unfortunately you cannot upload a pic here yet, but can you tag us in social media?! Would love to see how they turned out! xo!!

    • Gnom-Gnom says:

      Hi Beverly! Just click on US CUSTOMARY at the bottom of the ingredient list and it’ll change it from grams to cups ๐Ÿ˜‰ xo!

  3. Nicole says:

    I made these today for National Taco Day and can’t wait to have a few for dinner! My only issue was that there was NO WAY I was getting 8 tacos out of this recipe! I ended up with three and that was with using a typical tortilla press (which I think is 5 inches?). Are they supposed to be super-thin?

    • Gnom-Gnom says:

      Hi Nicole! WOW that’s a big difference! I just measured our tortilla press and it’s 6 inches (though for 8 tortillas we generally make them about 5-51/2 inches in diameter). We start with about 1 1/2 inch rounds and then press them between parchment or plastic paper until SUPER thin! Even if you think they are too thin before cooking, the dough actually puffs up when cooked! Let us know and happy National Taco Day! ๐Ÿ˜‰ xo!

      • Nicole says:

        Well that clearly was my mistake then! I pushed my press as hard as I could but they were still probably thicker then you’re saying they should be. I’m going to make more tomorrow so I’ll make them super thin ๐Ÿ™‚

  4. dianamp says:

    I hadnโ€™t been this happy with a recipe in so long! Happy to be using my tortilla press again thank you!!!

    I got 9 tortillas? I made them about 4 inches wide

  5. Melissa says:

    Can you just add more water to replace the apple cider vinegar? I have an allergy to vinegar (sulfites) so I can’t cook with it…

    • Gnom-Gnom says:

      Hi Melissa! You can, but note that your tortillas will not be as pliable. You do need to decrease the baking powder to 1/2 teaspoon, as you won’t have the vinegar to react with it (otherwise your tortillas may taste slightly of baking powder!). Hope this helps! xo

  6. Marisa says:

    I subbed the water for yogurt, added cilantro, crushed garlic, a little extra salt to the batter and coated them in ghee very close subsitute to naan and delicious with korma

    • Gnom-Gnom says:

      Oh Marisa those sound like some GREAT subs! Thanks for getting back to us on your naan take ๐Ÿ™‚ xo!

  7. Em says:

    BEST keto tortilla recipe BY FAR! I still cannot understand how the taste is neutral?! None of that weird chalky or coconut weirdness… not to mention eggy!

    It took me a few tries to figure out the heat, but by the 4th tortilla they were puffing!

    -Em

  8. Caitlin says:

    Is it possible to make these with only coconut flour? I’m allergic to all nuts so the almond flour is a no go ๐Ÿ™

    • Gnom-Gnom says:

      Hi Caitlin! Unfortunately all coconut flour is a no-go. Are there any other flours you can use? Sun-flour (sunflower seed flour) would be a better nut-free sub to try (we have not tested it though!). X

      • Jamie says:

        I have the opposite problem – I have a coconut allergy and can’t risk the coconut flour. What would be a good substitute?

  9. Angie says:

    I made these yesterday for fish tacos and they were amazing. Today I used them as mini pizza crusts and OH MY GOODNESS absolutely perfect!! Thank you so much! This makes keto even better now!

    • Gnom-Gnom says:

      Hi Angie!! Glad you love them!! Ahhh fish tacos… don’t even start!

      It seems that we’re on the same track regarding the pizza, as we’re working on a recipe using this dough (though adding in a bit of active yeast ;)!). XO and THANKS for reporting back!

      • Angie says:

        Ohhhh mmmm geeee my active yeast and I will be anxiously awaiting!! :)) thanks again for this, it really makes the transition to eating healthy so much easier when you can remake your favorites!

  10. Christina Schoen says:

    Is there any way to freeze and reheat the tortillas. Is there a way to save left over tortillas if so how long?
    Thanks!

    • Paola says:

      Hi Christina, tbh we haven’t tried to freeze the tortillas cooked. We have, however, popped them in the fridge. Once cooled, we just popped them in a ziplock bag and put them in the fridge. They were alright reheated (even good, depending on how picky you are about your tortillas!), but they were not excellent as when just made. Hope this helps! xo

  11. Bonnie says:

    What if Iโ€™m allergic t almonds, can I just use coconut flour? If so how do. Adjust the recipe ?

    • Paola says:

      Hi Bonnie! Unfortunately all almond flour is a no go… they come out crumbly and chalky. Have you tried using sunflower seed flour? We heard a couple readers tried this and it worked well for them.

      • Laureen Stilling says:

        Hi Paola,
        Bonnie asked about using ALL coconut flour INSTEAD of almond flour. I too have NUT ALLERGIES in my house and keep away from them. Has anyone tried JUST coconut flour and if so, what are the changes in amounts when eliminating the almond flour.

        • Paola says:

          Hi Lauren!

          Oh man, thank you that was a typo.. I def meant to say all coconut flour would come out all crumbly!! ALL coconut flour will def not work! As I suggested to Bonnie, have you tried sunflower seed flour? I did hear it came out alright? I suppose it might taste a little different, but it’s the closes thing to almonds out there (as its also relatively fatty).

        • karen says:

          Hi,I made these with the same amount coconut flour, then did 48 g of sunflower seeds and 48g of pumkin seeds., This truly was the best keto tortilla! And I’ve made a few!

          • Paola says:

            Hi Karen! THANK YOU so much for reporting back with your almond flour subs (SO VERY HELPFUL!)!. And I’m so glad you’re enjoying them too! xo! Paola

  12. Vanessa Overdorf says:

    Hi Paola! What is the serving size in your nutritional box? Is it one tortilla?? If so about how many tortillas do you consistently make from one batch.

    Thanks!

    • Paola says:

      Hi Vanessa! The serving size is indeed per tortilla (2g net carbs), and I consistently get 8 normal sized tortillas (by Mexican standards, like the ones in the video), or 9 for taquitos (smaller tortillas that we use for tacos al pastor, carnitas etc). You really do want your tortillas to be VERY VERY VERY thin, as these have the tendency to thicken up and puff up when cooked. xo!

    • Paola says:

      Hi again Vanessa! I took the liberty of doing a bit of weighing up with two batches of tortillas I did this weekend. So the total weight of the dough is 208g, so for 8 tortillas each round should be 26g (roughly 1 1/2 inches in diameter). I generally prefer weighing, as its much more precise. xo! Paola

      • kcoffey says:

        Paola, these are amazing! Can you give me total nutritional facts for the WHOLE batch of dough? I think it is easier to count for my macros depending on how many tortillas I make out of a batch at a time (ie, if I make small tortillas vs large tortillas). Please let me know so I can add it to my spreadsheet!

        *yes…im a nerd and have a food spreadsheet for counting my macros*

        • Paola says:

          That’s awesome to hear Kelsey! Also I hope you understand, but I cannot calculate specific nutritional facts per request (I get about 30 per day!) I would have no time left lol ๐Ÿ˜‰ xo!

  13. Courtney says:

    This recipe looks amazing and I am super excited to try it. I can’t believe I’m only just now discovering your website.

    I notice that you have vinegar and baking powder in the recipe, but no baking soda (and I’ve seen that in your other recipes as well!). For some reason, I thought that was a no-go, and that that would make things taste bitter? Did I make that up? I remember back in the day when making biscuits, if I used buttermilk or yogurt, as well as baking powder, I’d always have to add a bit of baking soda to neutralize the acid of the yogurt so it didn’t react with the powder. But now I’m wondering if I misremembered or totally got that wrong!

    • Paola says:

      Hi Courtney! Thank you for your lovely comments ๐Ÿ˜‰

      Regarding the vinegar, you usually add it (or another acid such as yogurt buttermilk etc, as you mentioned) to react with the baking soda and make it not taste bitter. For some reason (probably due to the double rise in baking powder), baking powder works best in this recipe (solo). And given that baking powder is also primarily baking soda (and a weak acid etc), the vinegar does the same effect here. It actually helps to neutralize that soapy taste and get the reaction going (which emits CO2). This is particularly important here, as cooking time is short of a minute. But vinegar in general also helps to tenderize gluten free baked goods. A teaspoon or so will do, but these guys needed a little extra.

      From reading what you used to do of adding baking soda to neutralize the acid in yogurt, I gather was to help amp the baking powder. By adding more baking soda you were indeed neutralizing the acid somewhat, leaving the baking powder abilities in tact. But here we’re actually trying to get the reaction going while the dough is resting.

      In other of my baked recipes (muffins etc) you’ll see that I generally call for both baking powder and baking soda for the reason you mentioned.

      So you’re not wrong at all, just different uses of the same chemical reaction ๐Ÿ˜‰

      xo! Paola

  14. Tiffany says:

    Bless you. Seriously. I have tried a gazillion keto/low carb/grain-free/etc. tortillas and none of them left me satisfied. Even the best were, “Well…..it’s not really a tortilla…..but it’s ok.” Until now.

    I think I had my heat too low (read about the burn potential and absorbed that but totally skipped over the too low heat problem until after I’d made them) and I was thinking they’d be a flop because they got hard and stiff and weren’t pliable at all once they were cooked. I kept going anyway thinking at least I could try them as tostada shells. Imagine my surprise when I finished cooking and unwrapped the towel I’d kept them warm in and they were soft and foldy just like a tortilla!

    The kids are going to be thrilled tonight with REAL soft tacos instead of jicama rounds as *shells.* Thank you, thank you, thank you!

    • Paola says:

      Hi Tiffany! Thank you for your comment, it truly means a lot!

      Trust me, being Mexican and on a permanent keto diet, getting tortillas right was truly a mission for me…! ๐Ÿ˜‰

      And thank you for letting me know about how yours softened up when wrapped in a towel! I’m preparing a FAQ section to help readers out with what I’ve seen to be common issues, and this is such a great fix. I usually keep them wrapped anyways, but had no idea it would make them pliable! Great stuff ๐Ÿ™‚

      xo and thank YOU for getting back! Paola

      • Tiffany says:

        Hi Paola!

        Just wanted to let you know that I’m making the dough again today with the intention of using them as dumplings. The dough seems so much like REAL dough that I suspect it will work beautifully. I’ll update after supper with the results!

        • Paola says:

          Hi Tiffany! Please do report back!! I would be super duper interested in seeing how it works! I’ve been experimenting quite a bit with it as well and it seems that the possibilities are rather endless (think spring rolls!). Thank so much for your message! xo Paola!

  15. dianne says:

    these tortillas are honestly getting me through keto! even just one or two a day with eggs or meat and i feel i’m getting in some carbs. totally awesome!!

    • Paola says:

      Awwww sucks Dianne! I must say that these guys have also made my life with keto MUCH easier! i.e. I also have them daily ๐Ÿ˜‰ Thank you SO much for getting back! xo! Paola

  16. Jenny says:

    Oh my goodness… I rarely leave comments on food blogs, but I just have to say that this recipe made my whole day! I’m so sick of the typical texture of almond/coconut baked goods, but this was off the charts good! They were perfect for our pulled pork tacos tonight, and it made me totally forget I was eating low carb for a minute. Thank you so much for a recipe that will now be a staple in our home!

    • Paola says:

      Jenny thank YOU! Means a lot that you took the time to write back! ๐Ÿ˜‰

      Glad you guys loved them! xo Paola

  17. Amber says:

    I am IN LOVE with these tortillas!! My son thinks they are the real thing!! I was wondering if there is a keto substitute for the xanthan gum. It has been causing some uncomfortable side effects, unfortunately ๐Ÿ˜”

    • Paola says:

      AWESOME!! I’m glad you and your son love them! I’ve fed them to friends down here in Mexico, and they also pass the test ๐Ÿ˜‰

      Regarding a sub for xanthan gum… there isn’t a perfect one unfortunately. BUT, have you tried guar gum? It’s the most similar thing I’ve tried, though I cannot say if it would work 100% with the tortillas.

      I did hear from a reader who made them with flax meal and he said that while they weren’t pliable, he still reported back that they were fantastic tostadas. Not the same, but… ?

      Hope this helps! xo Paola

      • Keisha says:

        Hi actually I subbed 3 tbsp of psyllium husk powder for guar gum and only added 2 tbsp coconut flour and mine were perfect and pliable. I also added 1/4 cup coconut milk (from the can) in one batch and they ere also perfect.

  18. Nanette says:

    Hello, Even though I have made regular flour and corn tortillas these are nothing like the real thing but they are pretty good. Being mexican and on a keto diet its hars being without these babies. Thanks for the recipe. Mine did not puff up like flour or corn tortillas, not sure why any thoughts? Thanks again for your hard work on this recipe.

    • Paola says:

      Hi Nanette! Yup, I’m Mexican as well so I know the struggle…

      Though of course they cannot taste like corn tortillas because well, they’re made out of almonds and coconut hahaha! ;).

      They generally do not puff up if they’re not thin enough or if the pan is not hot enough. You really should be getting 8 5-inch tortillas out of one batch.

      Que las disfrutes! Paola

  19. emma stein says:

    Oh man, the comment above has me seriously cracking up!! the stuff you food bloggers have to deal with…! My ‘not corn tortilla’ didn’t taste like a corn tortilla…!!! Laughing my a** off for real!

    These are great, thanks a bunch for the recipe! Best low carb tortilla by far!

  20. Emily Buchanan says:

    I made these as well as the PB cookies and they’re delicious! The BF was impressed as well

    • Angie says:

      Just wanted to let you know that I made a double batch of these…..froze some (cooked) and had the rest in the fridge. I made chips out of them (the ones that were refrigerated) and they were still perfect 8 days later! The freezer ones did just fine, too. I defrosted them over night & they were still great!

      • Paola says:

        Oh NICE! Thanks SO much for the feedback! I’d never tried them frozen (will add to the FAQ section I’m building!). XO! Paola

        • Angie says:

          Not sure if you want to include this, but I did gently vacuum seal them in a plastic bag and individually wrapped in parchment paper. Hope that helps! This is my go-to for lots of meals so I needed to always have some ready! Thanks again for this recipe, it honestly makes life so much easier (and delicious!)

          • Paola says:

            I’m a fan of VERY detailed instructions so in my book every detail counts! Thanks again Angie!

  21. Stella says:

    WOOOOOW! These are wonderful. Followed the recipe to the letter and it came out wonderful! thank you for having it in grams, makes for precise baking!

  22. Jenny says:

    Whaaat did I just eat low carb??!! These. Are. Ridiculous!!! THANK YOU! Ive done this low carb life for years & always wanted a real tortilla…. but gave up. until tonight! I just pulled chicken enchiladas out of my oven….!! for reals!! SWOON!! You’re amazing!

    • Paola says:

      hahahaha blushing here!! Comments like this make it all worth it! Glad you loved them Jenny! xo Paola!

  23. Grace says:

    These were phenomenal. Tha k you so much for this recipe. They were so easy to make and so pliable. It tasted and felt just like a regular tortilla ๐Ÿ˜Š

  24. Heather says:

    All I can say is WOW! I think my eyes might have rolled back into my head after the first bite! So delicious! Taco night is now a reality for me again. I stuffed them with my homemade Mexican chorizo, grilled shrimp, avocado and bit of cilantro. A M A Z I N G! Thank you! Thank you! Thank you!

    P.S. The super picky 3 year old definitely gave her seal of approval. Haha! I think I’m going to make another batch tomorrow and season them up and toast them to be like little crackers for her.

  25. Mona says:

    These look so good I have to try making them!!! Is it possible to make them without the xanthem gum? Or what can I replace that with?

    • Paola says:

      Hi Mona! Unfortunately the xanthan gum is what makes them bind together/be pliable. Without it the would be more like tostadas. xo Paola

    • Paola says:

      Hi Tanya! I’m sorry I haven’t tried! I’m sure they would still come out good, but not sure HOW good (if that makes sense?!). The xanthan gum here is more important than the egg! xo Paola

    • Paola says:

      Hi Ana! Yeah for sure! Just cook them over very low heat, turning them every so often ๐Ÿ˜‰ xo Paola

  26. Stephen Preischel says:

    Am I missing an ingredient or something? The recipe says to break the dough ball into eight 26g pieces. There’s only 60g of flour and a little liquid. The entire dough ball only weighs 103g but would need to weigh twice that to make eight 26g pieces. Thanks for any advice.

  27. Julie says:

    Oh my word, these were amazing! We used them to make salsa pulled pork tacos. I’ve missed corn tortillas something fierce and this was everything I missed. Thanks so much!

  28. Sharon says:

    I see where you use xanthan gum a lot for your recipes. What about using psyllium husk powder or does that not work? Thanks for your great recipes We love your cinnamon toast cereal.

  29. Elaine says:

    I’m going to have to try these to make smothered green chile chicharrone burritos. My local burrito restaurant sells the best fried chicharrones by the pound. I make keto green chile sauce from fresh roasted Hatch green chiles. Can’t wait! Live your recipes and website, Paola!

    • Paola says:

      OMG I’m drooling just by reading your comment Elaine! So happy you’re enjoying the recipes and the site, and thank you for your message-always means a bunch! xo!

  30. Carolina says:

    The best tortillas recipe I ever tried!! They taste like the real thing, but Iโ€™ll say that even better, Iโ€™m from Honduras, Central America, so being in keto without Tortillas itโ€™s a hard thing, but this is really great, delicious and super easy to make, have a family of five totally happy right now! Thank you!! God bless you!

  31. Carolina says:

    The best tortillas recipe I ever tried!! They taste like the real thing, but Iโ€™ll say that even better, Iโ€™m from Honduras, Central America, so being in keto without Tortillas itโ€™s a hard thing, but this is really great, delicious and super easy to make, have a family of five totally happy right now! Thank you!! God bless you!

    Definitely 5 stars!!!

    • Paola says:

      Carolina THANK YOU so much for your lovely comments and blessing! Means a bunch! And yup, I’m Mexican so I TOTALLY get you!

      Muchos besos!

  32. Sean says:

    Totally looking forward to making these!

    Iโ€™m curious, is there a reason you didnโ€™t include lard in the recipe? Itโ€™s Keto and a traditional tortilla ingredient.

    • Paola says:

      Hi Sean! In my first test batches I did include lard (I’m Mexican and before I was diagnosed with celiacs that’s how I made them!). BUT, lard did nothing for the texture in these (any sort of fat didn’t work at all in fact!). The mysteries of gluten free baking I suppose ๐Ÿ˜‰

  33. Amber L says:

    When you say โ€œAllow dough to rest for 10 minutes (and up to two days in the fridge). โ€œ

    Are we not able to use the dough for up to 2 days? I had made he dough and read that thinking we had to place in fridge for 2 days for its resting stage. Is it too late to use it?

    • Paola says:

      Hi Amber! You can use it after 15 minutes! No need to refrigerate even! But you can store it in the fridge (I should change that) for up to 5 days (I had only tested keeping it for 2 days when I first wrote the recipe).

  34. Linda says:

    Paola, I made the tortillas a few weeks ago and they were delicious. I formed 8 balls and stored them in containers in the refrigerator until I was ready to make the tortillas. They were great with chorizo and eggs and chili verde. I was in heaven, I had them 3 days in a row!

  35. EpicuriousByNature says:

    Made these Saturday night and they were great! Definitely need to buy a tortilla press to make sure they are uniform. I made all the balls in advance and weighed them out to get them to be the same, came out to be about 28g each. I refrigerated the whole batch for a couple of hours before making the balls and cooking them. Very pleased with them and will be making in the future for any tortilla needs.

    Made a moose roast in the crock pot and shredded it for tacos! Husband and I both loved them!

    Great recipe, thank you!!

    10 years of a keto lifestyle and I love continuing to find great recipes!! You do a fantastic job, thank you for the hard work!

    • Paola says:

      Hi Joanna! Tbh I have never tried, but I would think that the texture would change when defrosting so it wouldn’t be ideal. I believe a few readers have frozen them cooked though? Xo

      • Angelina says:

        Hi Joanna,
        I have cooked them then wrapped individually in parchment paper and vacuum sealed on โ€œgentleโ€. I take a couple out the day before I need them and defrost in the fridge then just a quick warm up in the skillet (or wrapped in wet paper towel microwaved on medium for 30 seconds. They lose a small amount of the pliability but are still quite good. Hope this helps!

  36. Dan says:

    If the total calories are 89 per serving then the math here is wrong. 6g of fat = 54 calories, 4g of protein = 12 calories, that leaves 23 calories which make these 6 carbs per serving, not 4

    • Paola says:

      Hi Dan, I don’t know what to tell you. I’ve ran the numbers quite a few times for these (particularly since I eat them at least 3-5 times a week!). I just checked once again and I get the same numbers. xo

    • Kim says:

      4 grams of protein would be 16 calories.

      As for the discrepancy, calculators round off numbers, so it may actually be 6.5 grams of fat and 4.3 grams of protein for example which would add up to more calories.

      I am trying these tomorrow!!

  37. Jim says:

    Amazingly good. A definite keeper.
    Thank you for posting this, I made these today as per recipe – they were truly great.
    Your other recipes look great too – so I will be trying a lot more.

    Keep up the amazing work, and the website which is just class.
    Impressive.

  38. Andrea says:

    I just made these and they turned out awful. I used guar gum instead because I donโ€™t have xanthum gum. I read they could be used interchangeably. Mine did not turn into a ball in the food processor, were difficult to remove from parchment paper, did not puff up, and are not at all pliable. (They donโ€™t taste great to me either – but Iโ€™m still getting used to not using wheat flour) ๐Ÿ™

    • Paola says:

      Hi Andrea! Xanthan gum and guar gum are not a direct substitute (you usually need more guar gum, but results are not the same). This recipe is also designed to work with xanthan gum. Having said that, I have had a couple readers say that they have done it with guar- though the results are not as pliable. Hope this helps!

      • Andrea says:

        Thank you! I ended up making one with psyllium that worked out ok so I could eat dinner with the family. It was a little too moist but edible with fajita ingredients. I will add xanthan gum to my pantry and try this one again. One this I miss while on Keto is my awesome homemade wheat tortillas! :). Thanks so much for the reply!

  39. Joanna says:

    OMG this recipe was fantastic! First keto bread-ish thing that I’ve actually liked. Thanks so much! I’m definitely going to try your pizza dough and other recipes.

  40. Tara says:

    I am super excited to try these. I like most Keto food but miss the ease of using bread and tortilla’s etc. Thanks for sharing!

  41. Michael Rosales says:

    What is the best way to store these? Should they be left uncooked or should they be cooked then stored and reheared?

    • Paola says:

      Hi Michael! Fresh tortillas are ALWAYS best, so I like to store the dough uncooked in the fridge (keeps well for 5 days) and then you just cook as needed. But I’ve had feedback from readers that they also freeze well (I’m just Mexican and very picky about tortillas!) xo!

  42. Laurie says:

    The link to the tortilla chips is broken, is there another way to get to that recipe that works?
    Thank you!

    • Paola says:

      Hi Cristina, the xanthan gum is what makes the tortillas pliable and not crumbly. The results really won’t be the same without it. xo

  43. Jennifer says:

    Hi, this recipe looks great! Really wanting to try it. Only issue is I can’t have guar gum or xantham gum. Would arrowroot powder help bind it? Really hoping I can make this work somehow! ๐Ÿ™

  44. Debbie Jackson says:

    I just want to thank you for the most awesome recipe!!! I have been eating a grain free diet for about 3 years i have tried so many recipes for something i could make pizza like real pizza!! I made these tonight they are so simple and so wonderful i made mini pizzas i just canโ€™t tell you in words how great they were and i think the possibilities ate endles with this recipe. Thank you so much!!

    • Paola says:

      Hi Nandi! If you skip the xanthin gum your tortillas won’t be pliable and may be crumbly as it replaces gluten. There is no exact substitute for it, but you can see in the comments that other readers have used things such as flax meal (you really won’t get the intended results though). xo

    • Paola says:

      Hi Laura! A reader reported back that she used a chia egg and it was fine, I cannot guarantee it as I have no tried it though (though I would imagine it would result in denser tortillas. xo!

  45. kelly steward says:

    Omg these are fantastic…the holy grail of low carb tortillas:) Thank you for sharing this. The only trouble I had was rolling out the tortillas into a more circular shape but i’m sure that comes with practice as i’ve never made any tortillas from scratch. This has brought low carb to a whole new level…thanks again!

    • Paola says:

      Awesome so happy you enjoyed them Kelly! For a perfect circular shape you generally need a tortilla press, other than that you can roll them out and then cut them out with a plate ๐Ÿ˜‰ xo!

  46. Anna says:

    Holy Grail of all keto tortillas – found at last ๐Ÿ™‚ I was a little worried about the recipe having only rather coarse almond and coconut flour (super fine practically does not exist where I live), but the result was perfect! And I made 3 batches of this magic dough (expecting few hungry friends for taco party). Rolling small portions between non-adhesive mat was super easy, then I shaped 12 cm diameter circles using a small bowl as a cutter. Cooking them was super fast. I transferred all tacos to a spanish terracota pot, wrapped everything tightly in aluminium foil and left in the oven to keep warm. They kept moisture and were even more elastic ๐Ÿ™‚ Thank you so much for the recipe and please-keep inventing! Greetings from Poland!

    • Paola says:

      Hi Anna! That’s awesome so happy you loved them! And thanks for the feedback on the coarser almond flour xo!

    • Paola says:

      Hi Missy! Your tortillas won’t be pliable and the dough will be very fragile. You really won’t get the same results. xo!

  47. Ronnie T. says:

    I can’t find coconut four to save my life. Traveled 100 miles round trip today. Is there an alternative or can I adjust recipe to compensate? I need a tortilla fix!

    • Paola says:

      Oh man there honestly isn’t a sub that will make them come out the same. Could you possibly order it online? xo!

      • Ronnie T. says:

        Thanks for the quick response. I guess that’s my only alternative. Unfortunetly, I was looking for forward to making these tomorrow. Thanks for the recipes. New to Keto, so looking forward to trying them out!

        • Paola says:

          The thing is that if you make them with all almond they just come out hard, not pliable at all…. I cannot tell you the permutations I’ve tried but you honestly do need the coconut flour ๐Ÿ™ Hope you enjoy them eventually! xo

  48. Sophie says:

    This recipe and new tortilla press have improvedโ€”noโ€”TRANSFORMED our family dinners. โ€œThank youโ€ seems inadequate, but thanks. And also thanks for the Ricotta Gnocchi recipe. Now we donโ€™t have to eat Keto meatballs alone. I eagerly look forward to making your ravioli recipe. Yours are the best Keto recipes I have found. Thank you!

  49. Heidi says:

    Hello

    I was wondering if you ever tried these with 1 teaspoon instead of two of the xanthan gum?

    Trying to cut down on tummy troubles.

    Thank you!

    • Paola says:

      Hi Heidi! Yes and they are more fragile but they also work quite well. Just keep in mind that xanthan gum doesn’t cause tummy trouble normally, so you could be having an averse reaction (like any food, some peeps are simply allergic or intolerant to it). xo

  50. MamaCat says:

    I thought I would leave a comment for those wanting to know about substitutions. I subbed the almond with sunflower seed flower and the coconut with flaxseed flour. It is important to let the dough rest, because it becomes easier to work with.
    With the subs, they still taste amazing, but they are not pliable. I rolled out 16 little ones because it was too hard to work with bigger. I cooked it on a skillet brushed with butter.
    Thank you for the lovely recipe. I can see these as chips.

  51. Ellen says:

    Another fab recipe. Made these today, act two batches but just cooked up one and they were perfect. Held toether very well, good mouthfeel/ chew and looked great. The other batch I am gonna try half fried n baked half just baked nacho chips tp go with a chili tomorrow. Will do spicy and cheesy. Much better then a lot of the quasi bread recipes I have tried kately.

  52. Marie says:

    You guys are geniuses! Just made these today and they are amazing! Lunch was a quesadilla and then a butter-cinnamon roll-up, but I can imagine so many more uses. I put the dough in a quart-size ziplock freezer bag to knead, and shaped it into a log for chilling. I chilled it overnight, then sliced the log into 8 portions. I found it difficult to peel the raw dough off the bottom layer of parchment, so I just flipped the whole thing upside-down into the hot skillet and peeled the tortilla off after a few seconds, when it was beginning to stiffen more.

    • Paola says:

      Hi Marie! I’m sorry to have missed your comment…! Reading your comment I’m thinking that the dough may have been too wet? They’re quite sturdy. Otherwise so happy you enjoyed (ps check out the section for the keto dough in the recipe page for more ideas!) xo

  53. Melody Harris says:

    Can these be used to make enchiladas? My mom has an awesome enchilada recipe but uses store bought flour tortillas. She said sheโ€™d make some for us if we supply the tortillas. After she rolls the filling in the tortillas, she lines them all up in a 9×13 and covers them with her homemade tomato sauce & cheese & bakes them. When we eat them we put fresh lettuce, tomatoes, sour cream, & more cheese on top. They are delish. I want to try with ur tortillas.

    • Paola says:

      Hi Melody! I’m sorry to have missed your comment…! Might be too late, but these do indeed work great for enchiladas xo!

  54. Ari says:

    Hey! This recipe looks great and I canโ€™t wait to try it!! I was wondering if it would work for something baked, like taquitos or enchiladas?

    • Paola says:

      Hi Ari! Check out the recipe for flautas. And they can indeed be used for enchiladas! There’s also a section in the recipes page with a few ideas of what you can make with the dough (not just the tortillas). xo!

      • Ari says:

        THANK you so much! The flautas look like a must-try as well. Canโ€™t wait to get cooking! Thank you again!

  55. Karin says:

    Thank you soooo much for great recipe!!!!
    Having tried several recipes with too much egg I was still looking for something that feels like โ€žthe real thingโ€œ and this is definitely it! Just made them for the first time with a rolling pin and they are relatively small but have a perfect texture! I think Iโ€˜ll get a tortilla press.
    Canโ€™t express how grateful I am!!!

    • Paola says:

      So happy you enjoyed them Karin! And a tortilla press is DEF a good investment if you’ll be making these regularly! Much faster, can get them thinner, and they’ll be round ๐Ÿ˜‰ xo and thank you for your lovely comment!

  56. Kimberly Cioch says:

    Bought my tortilla press and Iโ€™m ready to go! But…I donโ€™t have a food processor. I have a Ninja (blender basically). Do you think itโ€™ll work? BTW – LOVE YOUR RECIPES.

    • Paola says:

      Hi Kimberly! So happy you’re enjoying!! ๐Ÿ™‚ I actually just filmed a video today of how you can do them even by hand (with a little extra arm strength!). Otherwise do you have a handheld mixer? That would work great too! I think it would just get stuck in your ninja tbh.

      You just want to incorporate the ingredients very well in the order stated. Granted, it is much quicker in a food processor but works great also without. xo and awesome that you got a tortilla press, SO much easier to roll out!

    • Angelina says:

      Kimberly, I have been making a double batch of these in my ninja using the dough blade (or even the regular one) and they turn out perfect. Sometimes I need to add an extra 1/2 tsp of water at the last step but other than that I do exactly as the recipe states. These are life!

  57. What a great recipe! Mine came out perfectly and we loved them. Honestly, they came out way better than I expected them too. I used a cast iron skillet and every single one turned out perfect. Can’t wait to make another batch! Thanks! ๐Ÿ™‚

    • Paola says:

      That’s awesome Tonia so happy they turned out so well for you! And thanks so much for reporting back xo!

  58. Jaye says:

    I barely ever leave comments but these are the best tortillas Iโ€™ve ever eaten and for me theyโ€™re better than non keto tortillas for the simple fact that theyโ€™re naturally gluten free and I thought my days of eating soft flour tortillas were over. Thank you so much for continuing to provide amazing keto recipes that always work well for me!

    • Paola says:

      That’s awesome Jaye! So happy you enjoyed the tortillas so much and thanks so much for reporting back! xo

  59. Cat says:

    Thanks for this keto-friendly, GF recipe. I recently started low carb and GF and am looking for ways to feel like I am not missing out on my old favorites. I made these last night and my husband and I enjoyed them. Strangely, I tasted the coconut and sweetness while my husband did not. They did not puff up… is there a trick to that? They came out pretty firm and not as pliable as expected but they didn’t break when scooped inwards to hold food, which was a good thing. I reheated one today and this time it was much stiffer and did break when attempting to hold as a taco. Can you offer any pointers for next time? FYI, I weighed the flours to ensure accurate amounts but measured everything else by volume as shown in the recipe. Thanks again!

    • Paola says:

      Hi Cat! When tortillas don’t puff up/arent pliable its generally because your skillet/pan wasn’t hot enough (they should cook in about 30 seconds). Could also be that the dough was too wet. Hope this helps xo!

  60. Christina says:

    Made these several times now and we love them! Best keto tortillas! And really easy to make in the food processor. Might be getting a tortilla press so we can make these puppies even more easily.

    I also tried using half the Xantham gum (depending on the filling you could taste it a bit, maybe the brand we are using) and they still worked, just made them a bit thicker then.

    I use Ghee to cook them in which tastes great. Avocado oil has a stronger flavor, but if you like the taste it worked great too.

    Thanks Paola for this killer recipe! You da bomb!

    • Paola says:

      Hi Christina! So happy you enjoyed these so much, and yup a tortilla press halves the time for sure ๐Ÿ˜‰

      And thanks so much for your comment on the xanthan gum- yes it does work halving it, but (at least in my experience) they don’t puff up then. It’s a bit of a compromise!

      xo and happy easter!

  61. Hi,
    I’ve tried to make the dish following the procedure but it was real hard for me to adjust the temperature of the skillet. Can you please suggest me any process by which I can adjust the temperature? Thanks in Advance

    • Paola says:

      Hi William! Unfortunately I’m not sure what skillet you’re using? Cast iron? With tortillas it’s a bit of a “getting the hang of it” situation so you have to play around with it until you nail the temperature (you’ll know, trust me!). But for e.g., I preheat my cast iron skillet over medium heat for about 7-10 minutes. But sometimes I need to adjust it myself, and it’s not a perfect science but the water droplets trick mentioned in the instructions is generally a good guideline. xo!

  62. Gabriel says:

    Hi Paola! Love your site! Love your ideas! Question? I refrigerated the dough for a few hours. When I took it out of the plastic, it was still sticky. Is this normal? I used a tortilla press and wax paper. When I opened it up after pressing, the dough was stuck to the paper and there was no way for me to peel it off. I had to toss it out. Next, I lightly greased the tortilla press. When I did it this time, I was able to peel it off better however, I had to be very careful. Is this normal? Should it still be sticky? What might I have done wrong. Thank you. Gabriel

    • Paola says:

      Hi Gabriel! Sorry to have missed your comment earlier. I can’t say for sure without being in the kitchen with you, but it sounds like simply too much liquid was added to the dough (egg to large maybe so just don’t add the water). You want the dough to be sticky from the xanthan gum, but it’s also rather stiff. Hope this helps and so happy you’re enjoying the site xo!

      • Shannon says:

        I had the same problem, way too sticky to be pressed thin. I did, against your suggestion, sub out xanthum though…I canโ€™t eat it.

        • Paola says:

          Hi Shannon, the xanthan gum is absolutely essential here unfortunately. So your problems may be to other things because of the sub xo!

      • Gabriel says:

        Okay, I think I almost got it! The second batch came out well, but when I tried to fold it like a tortilla, it started to split a bit. It’s pliable, but it didn’t fold as easily as a corn or flour tortilla. Did I cook it too long? I don’t think so. Was it too dry before I cooked it? Maybe. Any insight would help. I going to keep trying! Thanks! xo

        • Paola says:

          Hi Gabriel! Sorry I missed your comment earlier, this could either be because the pan wasn’t hot enough (so you made a tostada!) or now there was too little liquid? xo!

  63. Alex says:

    These are KILLER! Thereโ€™s no recipe that comes close to this and I cannot thank you enough for sharing your hard work with us. Iโ€™ve been making double batches of these every few days because theyโ€™re delicious, versatile, and my SO (a non-keto wheat eater!) LOVES them too! Theyโ€™ve made it possible to enjoy so many of the the foods I missed on keto – tacos, quesadillas, veggie wraps, etc… total game changer!

    • Paola says:

      Thank you Alex! It’s awesome you’re enjoying this recipe so much! Check out the section in the recipe page on other things you can also do with the dough (fried ravioli, cheeseburger pockets…) ๐Ÿ˜‰ xo and thanks so much for reporting back!

      • Alex says:

        I canโ€™t wait to try the ravioli! I did something different with the tortillas yesterday that I wanted to share in case itโ€™s helpful for you or others. When I cooked the tortillas I left them just a touch softer than usual so theyโ€™d have a bit more moisture. Then after they cooled I rolled them up super tight and cut narrow slices – they looked like linguine. I made a sauce and tossed the โ€œlinguineโ€ strips into it and I have to say, they were by far the best noodle substitute Iโ€™ve ever had. I was also thinking of trying the tortillas as lasagna noodles. Do you think theyโ€™d do OK baking in sauce? Thank you again!

        • Paola says:

          Hi Alex! Sorry I missed your comment earlier! Loved what you did! Aside form the ravioli, check out the pasta/gnocchi too! And on the lasagna, I doubt it would hold up in sauce unfortunately ๐Ÿ™ xo!

  64. Sam says:

    Love these! My SO and I used to look forward to Taco Tuesdays, but gave up on it after starting keto. I’m so happy that we get to have tacos again. I was worried that I would taste the vinegar, but nope, it tastes like a tortilla. Have you made quesadillas on the stove, or do you think it would burn?

    • Paola says:

      Hi Sam! So happy you enjoyed these so much! And yup on quesadillas, I make them all the time! Just watch out though, because they do brown quicker. ๐Ÿ˜‰ xo

  65. Cara says:

    I tried these today and was so impressed! Thank you!
    Couple quick questions: Can I make them bigger without compromising them? They were perfect 5″ tortillas, but I was thinking dividing into 6 portions instead of 8. Will they still hold together?
    Freezing? I looked at the previous comments, but no one has really been clear about it. I was thinking pressing and freezing, then defrost and cook. Do you think the dough will dry out too much? Or still workable?

    • Paola says:

      Hi Cara! Yes you’re good to go on making them bigger (I’ve done it for wraps). On freezing in all honesty I haven’t tried (it’s on my to-do-list!). I’ve frozen the dough before but shaped already in hot pockets, ravioli, etc (but these go in the oven- and the dough can be temperamental, so I’m still not sure if it would be compromised for stovetop cooking). But, some lovely readers have reported back to freezing them made without too much detriment (place a plastic sheet or something between each tortilla though so they don’t stick together) xo!

  66. Cara says:

    Tried this recipe last night and I LOVED it! I’ve recently switched to eating ketogenic and have been badly missing all the carb-y things I used to eat. It definitely takes more work than just opening a package, but it so well worth it. Tonight I am going to try your raviolis. Thank you for the recipes

    • Paola says:

      So happy you loved them Cara! And I get you on the cravings when you first start eating keto, takes a bit to change mindsets ๐Ÿ˜‰ xo and thanks so much for reporting back!

  67. Daisy says:

    Hi there! I’m hoping to try this recipe very soon, but I noticed you don’t use any kind of fat to hold them together. I know that regular flour tortillas use quite a bit of lard. Is there a reason these don’t? Could lard replace the xanthum gum? I’ve never worked with or used xanthum gum, so I have no idea what its purpose is. Thanks in advance!
    ~Sincerely,
    A Mexican-American desperate for a good keto tortilla recipe!

    • Paola says:

      Hi Daisy! Keep in mind that grain free ‘flours’ behave completely different, so no lard is needed (almonds are naturally very fatty!). Also, what holds ‘tortillas de harina’ together isn’t the fat, but the gluten that develops- and that’s what the xanthan gum does! xo and hope you enjoy ๐Ÿ˜‰

  68. Nate says:

    These are INSANELY DELICIOUS!! Totally wasnโ€™t expecting them to be better than actual flour tortillas! I can see myself at 70 yrs. old still making these. Wow, just wow.

  69. Annelisa says:

    This is the first recipe I’ve made of yours, and I’m convinced that you must be some sort of wizard. They are wonderful! Since I’m a full-time student, I don’t have a lot of time to cook during the week. I know that you said that these are best served fresh, but even after a couple nights, wrapping them in foil seems to work really well.

    You’re seriously a lifesaver, the lack of tortillas while being keto was killing me.

  70. Grace says:

    Made these today, and they taste just like tortillas usually do. However… mime were rather pale and pasty, no charred marks- how do I fix this for next time?

    • Paola says:

      Hi Grace! It sounds like your pan wasn’t hot enough to char them, so just heat it up longer next time and play around a bit! xo

  71. Arlene says:

    Made these last night and they were amazing!! I had my doubts because of other keto flour recipes I’ve tried that were just plain awful (bagels), but these turned out perfect! I’m so happy I found your site and I can’t wait to try your other recipes!

    • Paola says:

      Arlene that’s so awesome to hear! Hope you enjoy the recipes and thanks so much for reporting back ๐Ÿ™‚ xo!

  72. Funke says:

    This tasted really great even though I found it difficult to roll thin. My tortillas came out thick, couldn’t get them thin. What could have gone wrong please

    • Paola says:

      Hi Funke! Maybe try adding a more water next time (even just a teaspoon could make a big difference). Grain free flours vary a lot from brand to brand (and how you store them), so they each absorb humidity a little different. Might take a couple tries to find your own sweet spot. Also keep in mind that these are best pressed down with a tortilla press, much easier to get them nice and thin than with a rolling pin. Hope this helps! xo

    • Paola says:

      It will probably be too much liquid added Veronica. You can not adding the teaspoons of water, but I suspect it will still be too much egg. xo!

  73. Alba says:

    Hi! These look sooo good, like proper tortillas and not egg wraps, I’m eager to try them!

    Thank you so much for your great recipes, and by the way I finally baked the thin mints, and keep the in the freezer like you suggested. Soooooooo good! I just switched the peppermint extract for oil, they were great!

    A question, has anyone tried to make breakfast burritos with this tortillas? I was thinking maybe make 4 instead of 8 to have plenty of space to roll up some eggs, cheese and sausage or whatever and freeze them for those hectic mornings!.Thoughts? It would be great to just stuff one in the microwave and take it on the way, I miss those quick fixes since converting to low carb!

    • Paola says:

      Hi Alba, I’m sorry I missed your comment earlier. You can definitely make them bigger and freeze. Though in all honesty I haven’t tried in a microwave as I don’t own one (a bit hippy over here!) xo!

      • Alba says:

        Don’t worry, thanks for the answer! I think I’ll try it and report back here ๐Ÿ™‚

        Freezer burritos are great! You can just pop’em in the oven ten or fifteen minutes if you dont have a microwave, it beats having to prep breakfast when you are in a rush! Hoping it goes well, I’ll be back ๐Ÿ™‚

        • Paola says:

          Yes please do report back! And you’re right, beats having to breakfast prep. Check out the breakfast hot pockets on the site, they use the uncooked dough from the tortillas. And you can freeze and bake straight from the freezer. xo!

    • Paola says:

      Yes Lace! That’s also fairly average (even below average) to any tortilla (at least Mexican ones) xo

  74. Kayla says:

    I have to say, I was very intimidated to try this recipe. I was super worried I was going to screw it up somehow but man….these came out PERFECT on my first try! I reread every tip and instruction multiple times before attempting and I didn’t even need to stress. These are sooooo good! I have really missed tortillas and this completely hit the spot. My boyfriend even liked them! Thank you so much!

  75. allen says:

    Really great recipe! I did modify this one cause i wanted them to be keto but i dont have a sensitivity to gluten so i added a half of cup of vital wheat gluten and a table spoon of lard or coconut oil. Made them a little more pliable and i was able to press much thinner.

    • Paola says:

      Thanks for your detailed comment Allen and happy these worked well for you! Just keep in mind that gluten in any form isn’t strict keto as it’s a known inflammatory food (though if it works for you, just don’t sweat it!). xo!

  76. Alma says:

    I am so sad! I didn’t get them right ๐Ÿ™ They stuck to the parchment paper, when I separated the two sheets of paper half of the dough was in one side, and half on the other…what did I do wrong? A video would be nice to watch the exact process. Thanks

  77. Shona Tildesley says:

    Wow wow wow! These are INCREDIBLE! We had chicken fajitas last night and they totally hit the spot. There were only 2 of us eating so I’m glad I kept half the dough back for another night as I think we would’ve had trouble resisting the lot! Thank you so much for spending so much time in the kitchen developing these recipes for us, it really is much appreciated!

    • Paola says:

      It’s my absolute pleasure Shona! Just so happy to hear you guys enjoyed them so much ๐Ÿ˜‰ xo and thank you for your comment!

  78. Sheeba hattaway says:

    I just made theses and they were awesome but the only problem I have itโ€™s not 2net carbs itโ€™s about 5net carbs am I doing something wrong ? Just added everything on MyFitnessPal.

    • Paola says:

      Hi Sheeba! I would suggest you check the values of everything well, as you can easily grab wrong numbers on MyFitnessPal xo!

  79. Robyn says:

    As everyone has already said, these are AMAZING! Hands down the best thing I’ve made while going Keto (& I’ve experimented quite a bit). I loaded them with lettuce, cheese, Quorn Beef Strips (I’m vegetarian & it’s made from mycoprotein – 0 net carbs!), & some salsa. So very tasty. I might buy a tortilla press just so I can make these more often! I cannot thank you enough for this recipe that is now going to be a staple in my kitchen.

    • Paola says:

      Thank you for your comment Robyn, that’s awesome to hear! And a tortilla press is highly recommended ๐Ÿ˜‰

  80. Lisa Hutchins says:

    Dear Paola, MUCHAS GRACIAS for these wonderful tortillas!!! Now at long last I can enjoy tacos again. We had fish tacos the other night, and I was in love. Question: do you think these tortillas would hold up in an enchilada dish? Just wondering. Thank you so much again–totally brilliant recipe!

    • Paola says:

      LOL de nada Lisa!! ๐Ÿ˜‰ And yup on the enchiladas, just make sure your sauce is more on the thick side and you’ll be good! xo

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