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!

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

15-Minute Keto Tortillas 🌮

Suuuper pliable, just 1 egg, & 2g net carbs! 💁🏿

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 we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’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 Carnitas  🌮💨 #instantpotcarnitas #ketocarnitas
Paleo, Whole30 & Keto Instant Pot Carnitas  🌮💨 #instantpotcarnitas #ketocarnitas

The Deets 🔍

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.

Sweet 🍯

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 our 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 🌶️ 3 Ways
Gluten Free & Keto Tortilla Chips 🌶️ 3 Ways #keto #ketochips #lowcarbchips #ketotortilla
15-Minute Gluten Free & Keto Tortillas 🌮 Suuuper pliable, just 1 egg, & 2g net carbs!
15-Minute Gluten Free & Keto Tortillas 🌮 Suuuper pliable, just 1 egg, & 2g net carbs!
Gluten Free, Low Carb & Keto Fish Tacos 🐟 extra crisp! #keto #lowcarb #dairyfree #healthyrecipes #ketodinners #tacos #mexican
Gluten Free, Low Carb & Keto Fish Tacos 🐟 extra crisp! #keto #lowcarb #dairyfree #healthyrecipes #ketodinners #tacos #mexican

15-Minute Gluten Free & Keto Tortillas 🌮 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 ‘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. 

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, 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! 📷💨

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

Cooking With Our Tortilla Dough!

361 comments

  1. 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.

  2. 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!

  3. 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! I’m going to try to make some flautas next! 😍😍i

    • Paola says:

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

  4. 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 😉 xo!

  5. 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 🙂

    • 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.

  6. 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 🙂
    Thanks so much for the recipe!

  7. 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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