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.

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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! 

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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!

455 comments

  1. 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!

  2. 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!

  3. 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˜˜

  4. 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?

      • Paola says:

        Yeah! Search the blog for tortilla chips, they even puff up (they’re also linked in the post xo!)

  5. 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!!!

  6. 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!!

  7. 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

  8. 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?

  9. 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!

    • 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!

  10. Amanda says:

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

  11. 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!

  12. 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++++++

  13. 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™‚

  14. 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˜‰

  15. 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.

  16. 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!

      • Mona Reed says:

        Could it be because she used wax paper and not parchment paper? I use parchment or plastic wrap.

        • 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.

  17. 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!

  18. 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!

  19. 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?

  20. 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!

  21. 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!

  22. 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.

  23. 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!

  24. 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!)

  25. 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!

  26. 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.

  27. 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!

  28. 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?

  29. 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?

  30. 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!!!

    • Paola says:

      DEF Sarah! Just search the site for stove top pizza (or deep dish pizza) and you’ll get some tips xo!

  31. 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.

  32. 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.

  33. Tammy says:

    They are awesome! Thank you for a wonderful recipe. They were Easy but I need a tortilla pressure….ha. Maybe help get them perfectly round…not so good at rolling out circles…ha!

  34. Janet P says:

    OMG!!!! So happy with the tortillas as a Mexican gal and doing Keto, not eating tortillas was the toughest thing to do! Thank you so much with this great recipe! Iโ€™m going to try to make some flautas next! ๐Ÿ˜๐Ÿ˜i

    • Paola says:

      Awesome Kathy! Garlic powder is great in these too, just watch out as they browned more quickly for me ๐Ÿ˜‰

  35. Robyn says:

    Best Keto torilla ever! I made this according to the directions and paired them with shredded salsa chicken breast, sour cream and cheese. I feel like these would be great with eggs and cheese in the morning too! I am so happy I found your recipes. You make eating kept a so much easier!

    • Paola says:

      Awesome Robyn! And definitely on the eggs and cheese! If you add some chorizo, it’ll be one of my favorite Mexican breakfasts ๐Ÿ˜‰ xo!

  36. Linda Norden says:

    Just made these and they turned out great but at 4g carbs per taco its not much different from Old El Paso hard tacos that are only 6.5 carbs each…

        • Donna says:

          And the ingredients in El paso hard shells are not good. Hydrogenated Soybean oil. Bad to begin with and then hydrogenated makes it worse. corn syrup solids. Corn syrup bad. And wheat which is inflammatory. Even if the carbs were the same, no comparison.

    • Linda Norden says:

      Please ignore….i missed the 2g of fiber making it only 2g net carbs. Made them last night and they were sooo good! Will definitely make again and again ๐Ÿ™‚

    • Robyn says:

      Plus El Paso tacos are not Keto, they are low carb, but have ingredients that are not kept friendly. Not the same comparison at all.

  37. Toni says:

    These are so good! The only different thing I do is add more water while the dough is in the food processor because otherwise the dough doesn’t turn into a ball. I know different brands of flours vary and it hasn’t made the dough difficult to manage at all. I make enchiladas with them, sandwiches, quesadillas, I even spread almond cocoa spread for a treat ๐Ÿ™‚
    Thanks so much for the recipe!

  38. Jessica DeCormier says:

    Did everything per the instructions and they were perfect! I could still taste just a touch of coconut but it’s such a better neutral taco holder than anything else I’ve tried. Dough was pretty easy to roll out, and very elastic. Cooked up just right per instructions, left one side a little soft/squishy and the other a bit more stiff and ever so slightly browned, making them just about the perfect texture.

    My husband was very impressed.

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