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 274 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!

982 comments

  1. Mona says:

    I am shocked at how good these are . I haven’t had bread in 3 weeks as I go back to low carb and they’re wonderful the texture and i was able to hold the chicken tacos. They were sol easy to make and for me the parchment paper works better than wax paper and I used a rolling pin.

  2. Maria says:

    Can I use something other than vinegar in this recipe? I’ve made these twice and really like them, but I cannot get past the slight vinegar taste they have. Can I just use more water?

  3. Stephanie says:

    Incredibly good! Much easier to make than I anticipated. My dough never formed into a ball in the processor, just a lot of little balls, but it came together fine by hand. I never used a tortilla press before, but I placed wax paper on top and bottom of the dough balls and had no troubles with sticking in the press! (That is way easier than a rolling pin.)
    These cook so fast and are just so easy to make! Soft and pliable. Neutral flavor. This recipe will be in regular rotation.

  4. BjjWeezy says:

    These look awesome! Do you taste the coconut at all? I just can’t with the flavor. Lol. If I wanted to use the Oat flour as replacement, would it be 1:1 and is a package of instant yeast needed? BTW: Not kissing azz but I think you have the best Keto Recipe site eva!!! Lol! Thanks! 🙂

  5. Sally A Good says:

    You list coconut flour as a sub but that paragraph focuses on oat fiber. Is that what you meant as the sub there–oat fiber?

  6. Venus Childress says:

    Okay, so coming from someone who grew up at the family tortilla factory…
    I was very satisfied with these. Obviously, they are not the same as a tortilla de harina o maiz, but they were pretty darn good as a substitute.

    I was going to have nachos for dinner, but since I didn’t care for the chips, I made a taco instead. I put my meat into the tortilla, then fried the bottom and two sides while cupping the whole thing with tongs. I liked this better than the chips that I fried then baked according to directions.

    I will definitely be making these again. And again. And again.

    Thank you!!!

    • Mary says:

      Holy cow, I just made them this morning and filled them with cooked pork……really really good. Can’t even tell that there is coconut flour in the mix!

    • Brianna says:

      If you’re asking if it’s gritty, it shouldn’t be as long as you use finely ground coconut and blanched almond flour.

  7. Jackie Martin says:

    This is the best tortilla I’ve come across! I followed the recipe exactly as written. I wasn’t too sure about the skillet – so used my 10″ lodge on my gas stove. I rubbed a thin ‘sheen’ of lard in it with a paper towel and then got it really hot so the water danced on the surface. I was really getting the hang of rolling, drop in the pan, flipping, pinch off 26grams repeat 🙂 Thank you!!

    • Gail Cole says:

      Mine are a disaster. I weighed the ingredients and subbed sesame flour. I mixed it with a kitchen aid mixer. The dough was hard and dry. I haven’t cooked them get but I had to use a rolling pin. The dough was to hard for the tortilla press. Help!

  8. Will Rod says:

    Does anyone know how well they re-heat? What method have you tried and do you recommend? I’m wondering — simply because I want to prep enough for the week (or 2-3 days out).

    Thank you!

  9. Meredith says:

    I’m curious. Has anyone ever fried these like a chimichanga? I’ll be making them for tacos for sure, but I’d be amazing if I could replicate a beloved recipe into something gluten-free and lower carb.

  10. Miroslava says:

    Great recipe:) But I tried to follow the ingredients and I think the water should be more. I mixed them by hand, so maybe with food processor woutbe easier.

    I also added a tablespoon of nutritional yeast, 1/2 teaspoon of instant yeast and the taste is almost identical with the wheat flatbread for tortillas and doners.

    I increased the amount of water to 6 tablespoons and the dough was quite hard to roll. Next time I will try with more water and perhaps a tablespoon with oil.

    Thank you for bringing life in my keto diet:)

    • Anne says:

      These were super easy and delicious as a kebab wrap! I decided to also make them into nan bread, to go with chicken makhani, so subbed the almond flour for cashew 60g and upped the coconut flour to 40g, used less water. Got a very sticky dough, but was fine to roll after an hour in the fridge. I got the fluffiest nan breads ever, and popped them under the grill topped with garlic butter before serving. Come in at about 4g carbs each with the cashews instead of almonds, but the bread is softer and chewier.. (I got 4 nans out of the mix). Will use this recipe for everything!

  11. Brenda says:

    Can you use how many tablespoons or whatever the amount is , instead of grams, as that’s weight and I don’t have a scale. The rest of the recipe is good, and I’d like to make them today?

  12. M says:

    I’m shocked at how good these turned out! Looking forward to making them again. Might even buy a tortilla press because of how impressive this recipe was!

  13. Kim says:

    Any tricks on using the tortilla press? I have one and my dough sticks fast every time 🙁 I’ve never used one before and am wondering if I’m doing it wrong.

    • Kathy Ward says:

      Use parchment paper as a “liner”. I just rip off about a 6-7 inch strip of parchment paper and fold it in half and put the dough ball between the paper set it on the press – works like a charm.

    • Sylvia Munoz says:

      No parchment paper then use a plastic bag ,you know the ones we use for our produce just cut in half and lay one on the bottom press put dough on top then put plastic on top of the dough and press. If they still stick then you must have too much liquid in the dough.

    • Ann Walker says:

      If you slit a suitably-sized food safe plastic bag up the sides – a freezer bag is good – and use that in the press (one side of the bag on the base of the press, dough in the centre of it, fold the other side of the bag over onto the dough, press) the dough slides beautifully as it’s being pressed and the tortillas just lift off. No waste either as I wash mine and use it over and over.

  14. Kathryn Grant says:

    I have now made these tortillas twice and love them. They mimic flour tortillas very well. Last night I made Tacos Rajas with turkey and they were awesome. I ate four and thought I was going to bust! Rajas recipe: two roasted poblano peppers and two roasted red peppers cut into strips (rajas), 1/2 a onion diced and sauteed in butter, add rajas once the onion is translucent and a clove of garlic chopped and cook another 5 minutes. Add about a cup and a half of chopped cooked chicken or turkey, and 6 oz sour cream and mix well on medium heat for a few minutes. Salt and pepper to taste. Fill the eight freshly made tacos with the rajas filling and enjoy!

  15. Ando says:

    One of the first recipes i came across when looking at making keto mexican and they don’t disappoint. I rolled mine into 3 large burritos and they worked like a charm. They are pliable and have a neutral taste much like a burrito. Will be using this recipe again!

  16. Hollie says:

    This recipe is saving my sanity as I get back into keto. I’m so pleased with how these taste so similar to traditional tortillas. We’ve used them with carne asada, ground beef, and eggs/cheese for breakfast tacos.

    I am grateful for all the effort you put into bringing us these recipes. I’m certain I visit your site on a daily basis to look at the photos and dream about what recipe of yours I will make next.

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