Home » bread » 15-Minute Grain-Free Tortillas 🌮 gluten free & keto

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

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!
4.95 from 275 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Bread
Cuisine Mexican
Servings 8 tortillas
Calories 89 kcal

Ingredients
 
 

Special equipment

Instructions
 

  • 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. 
  • 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.
  • 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). 
  • 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.
  • 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. 
  • 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.
  • Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).
  • 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.

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

Serving: 1tortilla | Calories: 89kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 51mg | Potassium: 58mg | Fiber: 2g | Vitamin A: 30IU | Calcium: 50mg | Iron: 0.7mg
Keyword gluten free tortillas, keto tortillas, low carb tortillas
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

990 comments

  1. Patty Parker says:

    Can you freeze dough and thaw completely before use. Looking to make these on vacation but won’t have a food processor on hand to mix. Was planning to take tortilla press. Just wondered if freezing would affect the overall outcome…

  2. Sally Veum says:

    5 stars
    These are really good and not difficult. I love that they can be made in advance; great for meal prepping. The only thing is that they are not flexible so cook the in the shape you want them to end up as.

  3. SB says:

    Ok I need help! When I cook them they r soft, they don’t puff up, but when I eat them they crack and fall apart. I’ve tried messing with the hest it doesn’t matter…same results. Can this happen if u cook it too long??? Also, how things done need to roll them out?? Paper thin?? I’m thinking to buy a tortilla press.

    I do have experience making rotis so I’m familiar with rolling out breads…but they aren’t appear thin..so I’m just making sure I’m doing this right. Help plsssss

  4. MM says:

    Am so excited to try these! Question. Can I cook them and freeze them in between wax paper in a ziplock? Will they defrost ok? A few seconds in the microwave or defrost them on the counter maybe. Would love to use these as lunch wraps. Gracias!!

  5. Anthony says:

    5 stars
    Made these 3x’s this week. Went with the original recipe first time. Doubled the recipe the next 2x’s. I wanted larger tortillas and enough for a couple of days. The processor wasn’t able to make all the dough into a ball, had to finish it up with my hands. I also added some onion and garlic powder to the mix. They came out great and super easy to make. Thanks for the recipe.

  6. Carol says:

    5 stars
    OMG, I LOVE LOVE LOVE that you are now including a photo of the item in the recipe!!! Thank you thank you! I used to have to print a separate picture just for visiual reference!

  7. E says:

    5 stars
    Paola, Thank You Thank You Thank You! These ae Awesome! I am Pakistani and we eat curries with wheat chapatis. Since going lchf I’ve struggled to find a workable replacement to be able to enjoy the odd curry here and there. I am so pleased to report that my (normally very fussy abt food) 3.5yo son and I enjoyed a wonderful palak paneer and gnom-gnom tortilla/chapati dinner 😊 this is a total keeper!

  8. Lauren says:

    5 stars
    This recipe is going to stop me falling off the keto wagon. I am such a bread fiend and these truly hit the spot. I have been having a tortilla as a wrap every day and tonight draped the dough over the oven rails to make crispy taco shells. So good!

  9. Caro Thomas says:

    5 stars
    These tortillas were amazing! We made them today – I followed the recipe exactly and they were perfect. A definite addition to our low carb repertoire. Thank you!

  10. Rebecca says:

    5 stars
    This is a truly great recipe. I keep trying others, but have yet to find anything better. I always follow the directions to the letter and they work out perfectly. I think it’s a nice balance between the almond flour and the coconut. Super easy to make – even easier if you have a tortilla press 🙂
    Highly recommended. Don’t hesitate. Try them for yourself!!

    Thanks again for the extra recipe notes on frying. Well done!

  11. manuela miley says:

    Dear Paola, your website is my favorite low carb resource. Your recipes are so well formulated, diverse, and just spot-on! I think you’re simply brilliant! My mom is a retired baker and a great cook, so I should know my way around the kitchen. But sadly that was never the case. Your posts and super detailed recipes, however, have me finally gettings things right in the baking department (except for your choux pastry… I completely failed at making that one, but I’m going to make it as many times as it takes to get it right!!!).
    I’ve made these tortillas countless times and not once have I got it wrong. I loved them as tortilla chips as well, and with your doritos seasoning is a game changer for those craving some yummy chips.
    I started experimenting with this recipe, using it for crackers, super thin crust pizza, wraps, and roll-ups, and everything turned out great! Today I decided to roll it with some butter and ended up with a nice, flaky dough. So much potential!
    So thank you for all the time you put into all these wonderful recipes!
    Ps. I always scroll down your recipes to read the comments on your posts. They’re very informative and you crack me up whenever you snap at someone for their rude remarks.

  12. Krista says:

    5 stars
    Judging by the comments – they were either going to work or be a failure.. happy to say they turned out perfect… follow the recipie exact you’ll be good!

  13. Sukhi says:

    I’m hoping to make these tonight… Do u have to use Xanthan gum? Is there an alternative to it or can u skip it??

  14. Janet says:

    5 stars
    This recipe is absolutely amazing. My husband and I are eating Keto for three months now and to be able to have tortillas again was such a treat! (Made them twice with pulled pork in one week!) It’s unbelievable to me that these simple few ingredients made such delicious and pliable tortillas that look just like the real thing. I have a tortilla press which makes it much easier for shaping them; they cook up beautifully and so fast. Thank you so much for sharing this amazing recipe!!!

  15. Roxanne R says:

    5 stars
    Omgoodness! I made these tonight.. Are you kidding me?? They turned out amazing! The taste and mouth feel were spot on. This will be a staple! Thank you! (I used Anthony’s for all the flours)

  16. Marie says:

    I tried making these but they completely stuck to the parchment paper. I tried peeling them off but ended up with bits and pieces. Rolled the tiny pieces into a ball and tried again, this time rolling them a bit thicker. Same thing. Not to mention, dividing the main ball into 8, yields very tiny tortillas. The only substitution I made was corn starch for Xantham gum since I didn’t have it. Could this be the problem? I was able to cook one tortilla in the pan, but it ended up being a bunch of pieces. I used it under my taco mixture anyway, and I did like the taste.

    • Paola van der Hulst says:

      Well yeah that was definitely the problem! Cornstarch doesn’t sub xanthan gum here so you ended up not making the recipe 😉 if you want them to come out you need to follow the ingredients! Xo!

  17. Heather Oberg says:

    5 stars
    I just whipped up a batch of the dough and made one tortilla, wanting to be sure it would be a good fit for taco night. I ate it with avocado and it was delicious and easy (used my tortilla press)! Will be making for my family tonight and using this dough for many other recipes…pizza, oh how I’ve craved thee…

    Thanks so much!
    P.S. I was so impressed I bought both cookbooks which look amazing!

  18. victoria czech says:

    5 stars
    These are awesome! I was complete fooled that they were not my regular flour tortillas. Being Mexican, tortillas are a stapler in my meals. Taco Tuesday went perfect with no guilt now following the keto lifestyle. You must cook them quickly and hot. I did mine on a dry cast iron pan. Thank you for this recipe!!

  19. Jennifer C. says:

    Finally a low carb tortilla recipe that actually turns out like a tortilla!! Thank you soooo much!!!
    I do have one question though…. what will happen if I leave out the apple cider vinegar? I’m not digging the smell of the tortillas because of it.. I can only taste it a little bit, but I’m curious is this ingredient is a must..??

  20. Melissa says:

    5 stars
    Just made these for the second time. 1st round was difficult – couldn’t get them thin or even but then pressed the dough between 2 sheets of foil with a heavy cast iron pot. Perfect! They still didn’t seem pliable. On a whim, threw 2 filled tacos under the broiler for a minute to melt cheese. I thought it would dry them out but it seemed to do the opposite. Just fab. While these are great for tacos, they’d really be great for any filling. I’m hooked. This site has kept me on track being able to experiment with low carb versions of foods I love. Thanks so much!

  21. Sebastian says:

    5 stars
    Made these last week and they turned out great, made them again today but added about a teaspoon and a half of Mexican seasoning – tastes incredible now! I’ve been eating these plain half the time because they taste so good!

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