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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(Instant Pot!) Paleo & Keto Carnitas

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
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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. Rita says:

    5 stars
    I just found your website. My husband and I are trying out keto. We miss tortillas and as I searched I ended up here. Your “tortillas “ are tops. We just finished 1 and it was wonderful. I am saving the rest for tomorrow. Super easy with the tortilla press and my scale. I did double up the balls to get a bigger wrap. Thanks! I can’t wait to try another recipe.

  2. Cynthia says:

    I thought I followed this to the tee, however my dough was very crumbly. I added additional water and that helped, but I feel it was still stiff and not as pliable as shown. My tortillas somewhat cracked when rolled out, and seemed bready (but I believe the bready was from my lack of rolling out properly). Any suggestions as to what I may have done wrong?

  3. Alejandra says:

    Hola! Soy super fan de tus recetas, casi nunca tengo problemas con seguirlas pero en esta ocasión la seguí paso a paso y la masa quedo “seca” .. crees que tenga que ver el clima y deba agregar más agua? Gracias y saludos!

  4. Tino says:

    5 stars
    This is by far our favorite tortilla recipe! Is there any reason why mine don’t really puff up?

    I recently watched my mom make gorditas with traditional maseca and I started contemplating if it would be possible for these keto tortillas to puff up the same way in order to cut them up and make gorditas. I plan on experimenting this week by making these a little thicker and seeing if they puff up like traditional maseca so I can cut them open and stuff them with something.

  5. Arielle Mason says:

    When you say, can be frozen up to 3 months, do you mean the uncooked dough can be frozen 3 months in 26g balls? or that the cooked tortillas can be frozen?

  6. Carina says:

    I tried this Recipe and it is ABSOLUTELY AMAZING!!! So long without having a tortilla since I started this keto journey and it makes me soooo happy being able to enjoy this, just like a regular flour tortilla!! So thank you sooooo much!!!! ❤️❤️❤️❤️

  7. Tamara R. Lee says:

    5 stars
    I’ve been using these tortillas since I began my Keo journey, and they have saved my life more than once!!! I love how simple the recipe is, and I even made them as tacos for some of my friends who are 100% anti-Keto and they LOVED them :). Thank you so much for providing all of these amazing new recipes because it can be extremely hard to find good low carb substitutes for normal foods.

  8. Michelle O'Neill says:

    5 stars
    I’m very impressed with these and my son told me they taste like the real thing! They will now become a regular part of our diet, Thanks so much!

  9. Angelina says:

    I’m going to be making these tonight and I’m excited. Question- has anyone tried to use them to make a quesadilla? Can the tortillas be reheated to melt the cheese or will they crumble? Or, can the tortillas be microwaved to make the cheese melt? Finally, one last question- for those that used them to make chips did you bake them after the tortilla was cooked or did you fry the chips to make them chip-crispy? I’m so excited to try this!

  10. Kelly says:

    5 stars
    These are amazing! I was a bit intimidated at first (because I’ve never made tortillas!), but they were super easy and tasted REALLY good! My whole family loved them. Great recipe!

  11. Dixie says:

    Just made these, cant believe how well they turned out, plus the flavour is good too, tired of making recipes that taste horrible, your right about making them as you use them, can you make tortilla chips for dipping from these, great job

  12. Jodi B says:

    5 stars
    Wow! These are so good and have changed our eating lives for sure. Thank you so much for sharing these with the world.

  13. Rhonda Wohler says:

    5 stars
    Thank you for this recipe! I really missed tortillas, and this hits the spot! I didn’t have apple cider vinegar on hand so I used red wine vinegar and it seemed to substitute just fine with no strong flavor noticed. I also tried to convert grams to cups for the coconut flour and almond flour because I don’t have a scale. I came up with 3/4 cup almond flour and 1 TBSP coconut flour. Not sure if it was right, but they came out nice. I think I’ll buy a tortilla press to get them more round… I’m not very skilled at making round tortillas. 🙂 Thanks again for this delicious recipe!

  14. Heather says:

    This is by far the best tasting keto tortilla I have tried to make. However, I tried to use my tortilla cooker these. It works wonderfully for flour tortillas but not so much for these. I ended up with only a few full rounds. All the others cracked into tons of pieces. I will definitely try this recipe again but will follow the cooking instructions listed.

    • Paola van der Hulst says:

      You need the high temperature to get these soft Heather 🙂 … otherwise you end up with tostadas or chips (as you found out!) xo!

  15. Kaitlyn says:

    5 stars
    These work perfect for enchiladas! They got nice and crispy in the oven and didn’t sog up in the sauce. I will keep this one! The dough is easier to work with after it sits for awhile, just under a oiled papertowel.

  16. Rachell says:

    5 stars
    I’ve tried many keto tortilla recipes an Tacos is something I’ve really been missing on the keto diet (eating a plate of shredded meat & cheese is just not the same) and have been constantly disappointed with the tortilla recipes I’ve tried . . . until now. These tasted so much like regular flour tortillas I almost wept when I tried them! Even better, they were easy to make, the dough wasn’t too sticky and with the instruction to cook them for only a few seconds in a VERY hot pan they were very pliable.

  17. Jen says:

    The only extra fine almond flour I can get here is also “de-oiled” . Is that what I need? Or will the regular almond flour do? Looking at the link you posted to Anthonys flour, I would have assumed its about the same as my normal almond flour (no mention of fine ground or de-oiled on listing and the fat % looks to be pretty close to the same)

  18. Vicky S says:

    Las amé!! Thank you for this recipe; we made tacos, now nachos, chips for guacamole, and the list goes on! Thank you!!

  19. Deborah says:

    5 stars
    Made these this morning, delish! It made 4 egg burritos for my husband and I. I think I made them a little too thin. They held together well but I was afraid of cooking them too long. Thanks so much for the awesome recipe❣️😃🌮🌯

  20. Christine Olson says:

    I made this with psyllium husk powder instead of xantham gum and it was a disaster. Regardless of heat setting and time every single tortilla just crumbled. I’ve been making corn and flour tortillas for years so I know how to make a tortilla. I will try it again once I get some xantham gum but can’t recommend this recipe with the psyllium powder

    • Paola van der Hulst says:

      I get you! I know some people report back that it works… but you’ll see a world of difference with xanthan xo!

  21. Leona says:

    It’s the best tortilla recipe I have made, when filled with taco filling, it does not fall apart. I also use as like a bun, for my occasional burger, very good. Could this recipe be used as a pasta, just wondering
    Many Blessings

  22. Christina says:

    5 stars
    My love for tortillas runs DEEP but I could never find one that didn’t taste like almond flour! I’m not sure why this one doesn’t but I’m sure glad I have the recipe now. I’ve tried 9 other recipes and his one beats them all! The dough was also a lot easier to work with. Came together and not sticky. Love it!!

  23. Judy says:

    They are pretty good, but I will make them bigger next time.

    I am wondering about adding sweet corn extract. Have you tried that?

    • Judy says:

      Revised rating. Had them with fish tacos tonight. They are really good. Thanks, Maya.

      I’m still wondering if Amoretti Sweet Corn extract would make it taste even better. If you think so, put up a link and I will buy it.

      • Lara says:

        Haven’t tried this recipe yet (I plan to in the next day or two) but I do use the Amoretti Sweet Corn flavoring. I really like it. You can smell the “corn” as the tortilla cooks. I have always preferred the flavor of corn tortillas over flour tortillas and a taco just isn’t a taco without them. I am a taco fiend. This flavoring brings me as close to the flavor of a corn tortilla as I can get, ketogenically☺️

  24. Mark says:

    Love this recipe it actually tastes as close to a corn tortilla as I can think of but just one question…I followed the recipe to a tee but the tortillas weren’t so pliable. Any idea why?
    Thanks for this I Loved the flavour.

    • Paola van der Hulst says:

      Awesome to hear Mark! Regarding the texture, this is generally if your skillet or pan isn’t hot enough (so they cook slower for longer… think a bit like tostadas!). So just play around with the heat a bit 😉 xo!

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