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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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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. Allysa Jean says:

    5 stars
    Super easy to make. Ingredients I used are exactly like in the recipe. I don’t have hand mixer or a tortilla press though so I made it by hand and I roll it between plastic wraps so it doesn’t stick. Taste perfect.

  2. Nicole says:

    5 stars
    This is without a doubt the best keto/GF tortilla recipe every. Has anyone tried freezing the dough ? It would be great to be able to make a few of the dough balls at the same time and throw them in the freezer.

  3. Deb says:

    5 stars
    Really outstanding.

    I did make a tiny substitution…..for about 6 months now I have sub-ing half the quantity of coconut flour with lupin flour for savory dishes. It acts so much like coconut flour and its savory edge offsets the sweet-ish tendendy of coconut flour. Worked a charm. And they look more like corn tortillas.

    The suggestion to knead in a plastic bag was genius….worked so well. After sitting, dough was not sticky at all. I divided my batch into 6 balls as I wanted a bigger tortilla (and had a tortilla press). I may even try dividing dough into only 5…trying for a 6 1/2 inch tortilla vs the smaller 5 inch.

    Next batch may also add a few drops of corn flavored extract …perfection.

  4. Luis says:

    This are really good, the only issue I had was the rolling into circles. they tend to cruble a lot on the outside. definitely a tortilla press would have sorted that.

  5. Laurie L says:

    These are amazing! I use them for wraps, tacos, enchiladas, and so much more. I use a kitchen aid mixer and sift my flours to get them ultra fine since I didn’t have Anthony’s on hand. But I have also experimented and added some spices to it when I know that batch is specifically for wraps- yum! And a cast iron tortilla press is a definite happy addition to my kitchen.

    • Jane Mitchell-Barnes says:

      I hate coconut flour too – when I try this recipe (cos they sound amazing), I will use ground flaxseed instead of the coconut flour. It is what I usually do with recipes that have coconut flour (urgh)

  6. kevin says:

    Tried this yesterday and with just the 3 tsp of water the dough would not process into a ball. It took 3TB. Is this right or is there error in recipe?

    • Paola van der Hulst says:

      Its 3 tsp Kevin, but this can also happen with different food processors (my new kitchen aid one doesn’t seem to form it into a ball either). As long as the ingredients are mixed properly, you can gather the dough together into a ball yourself. xo!

      • Marlene says:

        I had a problem with the dough crumbling. Couldn’t get the tortillas off the parchment paper and when I did they fell apart. The pieces I did put in the pan tasted yummy!

  7. Lonna says:

    5 stars
    I just ate chicken enchiladas withh this tortilla recipe. They didn’t fall apart in the sauce and sat in the refrigerator before baking for 4 hours. They were perfect, just excellent.

  8. Karla L Martinez says:

    Can someone please tell me what I did wrong? Lol I followed all the steps and ended cought that really wasn’t sticky.

  9. Sandy C says:

    I can’t wait to try this recipe! Would you make any adjustments for high altitude? I live at 10,000′

  10. Mindy says:

    5 stars
    Was about to do this recipe realized I forgot apple cidar vinegar.. will it be ok without the vinegar? If not I can make another trip to the store.

  11. Rose says:

    4 stars
    I just finished my dough and it’s now resting in my fridge. I experimented and made a 2nd batch but I added ground flaxseed.
    The original recipe seems to be drier than the one with flaxseed. The one with flaxseed is more saturated and easier to knead. It’s softer. I think the original recipe dough is easy to break apart. Will update tomorrow when I try cooking them.

  12. Bethany says:

    I love this recipe, bur can’t seem to get them to puff up or be that big. Is there a video that shows the whole process? I worry there is step I am missing or not doing right.

  13. Amy R says:

    5 stars
    These tortillas are absolutely amazing! They are definitely the best ones I’ve ever tried, and believe me, I’ve tried them all.Just tonight I made tortillas and turned a couple of them into tortilla chips. I took my tortillas and chips to our favorite restaurant and ate them with salsa. I ordered shrimp tacos and put it in my tortilla, and I didn’t miss a thing! Thank you for the recipe-this will definitely help me stay compliant. Now I’m off to buy a tortilla press because I can’t roll round tortillas to save my life

  14. Fahmida says:

    I did exactly as the recipe said, but my tortillas ended up really hard and brittle despite the high temperature and turning it over frequently.
    I brushed some melted butter to one tortilla – big mistake. Pliability had left the building.

    What could I be doing wrong? The dough was also too small to make 8, I probably got 5″ tortillas with 4 balls.

  15. chris hayes says:

    5 stars
    Really good but when I calculate nutrition facts, mine come in about half as much or with a serving size of 2 tortillas. I rechecked my entry on My Fitness Pal too.

  16. Nora says:

    I don’t know what I’m doing wrong as my tortillas always end up super brittle and break when I fold them 🙁 AYUDA

    • Paola van der Hulst says:

      You probably need to cook them at a higher temperature Nora (sounds like you’re making tostadas ;)!) xo

  17. Mirna says:

    Accident bought two bags of coconut flour instead of the almond, has anyone tried it with just coconut flour?

    • Alison says:

      Just google “keto tortilla recipe coconut flour” I saw at least a dozen versions, but none quite like this one. Good luck!

    • Anthony says:

      The ratio of coconut flour to almond flour is 1/3 to 1. So for each cup of almond flour use 1/3 cup coconut flour. Since you have two bags give it a try. There are plenty of recipes using coconut flour, it’s especially useful for those with nut allergies. Coconut flour tends to absorb a lot more liquid than almond, that’s why you need to use so much less.

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