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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Gluten Free & Keto Taco Bowls

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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Grain Free & Keto Tortilla Chips
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Gluten Free, Low Carb & Keto Fish Tacos 🐟 extra crisp! #keto #lowcarb #dairyfree #healthyrecipes #ketodinners #tacos #mexican
Low carb & keto nachos with grain free tortilla chips
Low Carb & Keto Nachos

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 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Bread
Cuisine Mexican
Servings 8 tortillas
Calories 89 kcal


Special equipment


  • 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.


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. 


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!


  1. Maricruz Gonzalez says:

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

  2. Lanette says:

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

    • Judy says:

      Thanks for posting your comments. Mine didn’t come into a ball, either. Even after 6 tsp! So I took out the “crumbles” and kneaded them together.

      Thanks for your comments. I wasn’t alone!


  3. Colette says:

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

  4. Beth says:

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

      • Kimberley Reed says:

        5 stars
        These are amazing, I wanted breakfast taco filling yesterday and couldn’t figure out why it didn’t satisfy?!?!? This morning I found this recipe was skeptical after making other keto breads, figured it seemed easy enough why not!!! They were not hard at all and extremely satisfying with awesome texture! Thank you!!!

  5. patricia says:

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

  6. Nikki says:

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

  7. Julie says:

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

  8. Marketa says:

    Paola you are a genius!!!! Best tortilla recipe ever. Very easy to make (in hand) and tastes just amazing.

  9. Liz says:

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

    • Paola van der Hulst says:

      I’m sorry Liz! It just sounds like too much liquid (extra large eggs for instance or different brands of flours). So I would just add a little less water next time! Xo!

    • Tesa Wittmeier says:

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

    • Jenn says:

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

    • Chris says:

      I used two pieces of plastic wrap instead of parchment and it worked perfectly. Plus I could see it better since it’s clear. I was able to roll it very thinly, too.

  10. Josh Grayson says:

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

  11. N. says:

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

  12. Heather says:

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

    • Kathy Anderson-Scott says:

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

  13. Nate C says:

    5 stars
    I had all the ingredients except coconut flour so I just switched that to almond flour as well. I mixed up the dough in my Ninja food processor and it was ready in only a few seconds. They turned out great! Great low carb option for those of us that love mexican food.

  14. Kim says:

    5 stars
    I’ve made these several times now and we LOVE them! So easy peasy and I added some chopped cilantro to the second batch because I love it and wanted to infuse them with it. Took the left overs, added cream cheese and had a quick roll up for the next day. I love your recipes! Thank you!

  15. Lisa says:

    Question on freezing – do you freeze the raw dough or the tortillas after cooking? Would you portion the dough in 8 different servings if raw or if after cooking, would you make sure the tortillas were separated in the freezer bag?

  16. Cathy says:

    OK so i made enough for 4. my balls were 30 g each. I rolled them out between parchment paper. They were tissue paper thin by the time I achieved a 5″ diameter size. The top parchment came away easily but the bottom parchment would not peel away from the tortilla without tearing the tortilla. Also while rolling between parchment, the paper developed creases which caused a crack in the tortilla. HOW are people making these ? I just can’t get them to work. It’s so frustrating. And I consider myself a good cook!!!

  17. marilyn says:

    5 stars
    Wow…kind of says it all..this is the second time i have made them…the first time minus the scale…the second time with one!!..now i am no newbie when it comes to gluten free flours…i was born celiac..i am new to doing it keto as well.i am a Canadian living in south Texas..so not new to tortillas..the new part is using the scales..somehow at almost seventy they seemed very intimidating!..first attempt far too much flour…i suspected it, gluten free always seems wet…but i plowed ahead anyway…ok they tasted great but cracked when i trying to roll them out. Forget folding them..worked great as scoops for sour cream dip.. This time i broke out the scales for the first time…they turned out perfectly..sticky, fun to knead in a plastic bag..and flattened easily in a tortilla press…browned up in less than a.minute on an electric griddle.on high…soft pliBle and super tasty!! Amazing what following the recipe does…no scales…weii underestimate your flours…they really do absorb the flour!!

  18. Fayrooz says:

    5 stars
    Impeccable! Thank you for all your recipes! I’ve made over 15 of your recipes and each and every one has tasted very authentic to the carb version. It’s truly a blessing and makes living the low-carb lifestyle worth it! ❤️ I tell all my family and friends about gnom-gnom all the time.

  19. Ruthanne Robertson says:

    5 stars
    I just made chicken enchiladas verde with these and they are perfect. Great texture and flavor. They stand up better than my masa Tortillas used to. No mush. A bit more work than pulling them out of a bag, but worth it

  20. Micheline says:

    5 stars
    These are AMAZING! Made half the batch as tortillas and the other half as a pizza. Just WOW! 🙂 Thanks so much! Will be making another batch tonight to try as tortilla chips. What kind of pan did you use to get the nice color? Thanks again…fantastic recipe!

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