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!
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?! 😉
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.
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.
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
Ingredients
- 96 g almond flour
- 24 g coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3 teaspoons water
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.
How should I cook the dough if I’m using the recipe for tortilla chips for nachos?
These are so good! I was nervous to make them but they were easier than I thought, especially with your thorough directions and tips! My family (including my picky kids) loved them too! Thanks for the recipe!
What is the cup wt for these if I have no scale?
These are the best keto tortillas I’ve tried since going keto 2-1/2 years ago. The texture is good, these fold well for tacos, and they do not taste like “keto” tortillas (like I’m settling). And they are so quick and easy to make.
Followed the recipe exactly although just mixed with a spoon and rolled out with an oyster sauce bottle and they were AWESOME!! Highly recommend!!!
These are fabulous!!!! I’d give them 10 stars if i could. Easy, delicious, fun!
I just couldn’t make this come together. I added more water and wasn’t going to work. I then added 2 more egg whites, and it still won’t hold. I refrigerated overnight – still falling apart. I have no idea what I’m doing wrong. Very sa.
Thanks for sharing this. I just made the crust if my apple pie using almost the same ingredients, and it turned out GREAT. You have a nice flare with your descriptive overview. BLESSINGS!
Would this dough work to make tamales?
Thanks for your great recipes 👍
Recipe says u can freeze for 3 months is that cooked or in dough form?
Mine didn’t look or turn out anything like the pictures. I tried a hand mixer and mixing by hand. I still made them and the taste was good but they were falling apart and had weird shapes since I don’t have a tortilla press and with the consistency of the dough, the edges were crazy looking.
Thank u for sharing. Omg so delicious
i can’t eat eggs… is it possible to substitute flax, chia, or another type of egg replacer? or won’t that work for this recipe? thanks!
I substituted flax meal for the egg as an egg replacer and I actually prefer them that way!
I tried subing with flax seed, but it wasn’t enough liquid. I ahead to add lot more. Dough want quite right. But they tasted like a corn tortilla would. I think I will try again. I think psyllium husk might work better egg substitute but I haven’t tried it yet.
I’d use aquafaba or flax mucilage.
This is a game changing recipe for low carb dieting. Very pliable, super tasty, easy to make, quick etc etc. I’ve bookmarked this recipe and would like to award the author a gold star.
I made a double batch and that made 10, 5 inch tortillas. So that’s something worth noting.
So yummy!! How do you make the chips? Do you bake or make them in the pan too?
Forgot to mention I use a fork to mix everything and it was fine.
I just made one big tortilla- i use the measurements for two tortillas. I have a tortilla presser and I pressed it in between wax paper, one side came out beautifully the other was so sticky….. I put my tortilla with the wax paper side on the pan and toasted a little bit and the was paper came off. The tortilla was AMAZING. I have been keto for two years and NEVER had a legit tortilla…Paola please make a tamale dough recipe!!!!
Such a lifesaver recipe, Paola you are a genius. I added nutritional yeast to boost more flavor. Thanks so much!
I was so excited to try this recipe but im extremely disappointed! It says 8 portions but they were tiny (baby size bites) so i made 6 portions instead. Then i had issues flattening the tortilla in between parchment paper. It kept sticking and breaking so i had to start over so many times until i decided to use plastic wrap and that worked well. When i cooked the tortillas i did exactly what the recipe says but somehow they all ended broken to pieces. Total waste of my time and doesn’t even taste anything like tortillas
Used no water and turned out great!! I can’t believe I made tortillas in 10 minutes my roommate isn’t keto and she was jealous she couldn’t do that with normal ingredients! Great great recipe tastes amazing with anything
These were excellent. One recipe made 6 small-ish tortillas and fed 2 people.
A couple of notes:
1. After 6+ second on the hot griddle mine did not puff up, although there was slight blistering
2. There was no browning either
BUT…they were pluable and tasty! I might add some nutritional yeast ext time,mor incorporate a few pieces of canned baby corn.
All in all THIS IS A KEEPER!
Have you ever made these on a grill?
Hi, I made this tortillas and they Taste so delicious. I really love it.
The only problem is that they are tiny. I made the dough into 8 pieces like the recipe suggest and it turned out to make 8 tiny tortillas. About 2.5 inches diameter each tortilla.
I wonder if I made something wrong? And they were supposed to inflate into bigger ones or that’s the actual size.
I’m with you thye are too small! After I rolled out the first two I increased the size of the rest by 50%. Still small but not tiny!
Mine turned out small too! Ended up combining 2 of the small balls to make 4 tortillas.
I think that’s how they are supposed to be, keto tortillas are always small, that’s if you want them to be that low in carbs. I hope this helps your answer.
I’ve made this recipe multiple times and am able to get 8 decent sized tortillas. About 6″ or so. I use a tortilla press and get a nice thin tortilla – not sure if you’re using one.
Brenda, they are small, what I do is 4 tortillas instead of 8 and keep in mind the macros that for me are fine having then 4g net carbs instead of 2g.
12g instead of 6g for fat and 6g instead of 3g for protein.
If you use a tortilla press, they come out exactly as recipe says in size. I used a scale to measure ingredients and it was perfect! They get pressed extremely thin and if you are rolling instead that might be the issue?
I never knew I could make my own tortilla! I made a single bath and made (8) 5-6” tortillas. I saw above comments and thinking they must not have rolled them thin enough. Super quick and easy to make. I didn’t let it rest and they still worked great! Next time I will probably just use egg white to up the protein a tad. Thanks!!!
So good!! Almost ate the entire batch!!
Yes, the tortilla worked like a charm. I rolled the dough into 7 balls, and gaged an even size. The dough made 5.5 to 6 inch tortillas.
Yummy went on a low carb diet doctors orders getting ready for surgery ,i have Hashimoto’s Thyroiditis and very hard to lose. Thank You so very much .question if buy your books do u send them or do we have to print off line thank you very much.Vicky
If you have Hashimoto’s , I recommend that you follow Dr Ken Berry’s wife Neisha on youtube ( Neisha Loves It). She has Hashimoto’s also and has many videos on controlling it. She shares her own recipes and daily routine’s.
I made these and came out amazing! I doubled up the recipe for my partner and I. Edits: I used 1½ tsp of xath-gum, used activated yeast ( as the “water”) and finally used 1 whole egg and 2 parts egg whites (from carton). Let it rest for 20mins. Part and roll out and warm via stove on low. * Used paper towel and olive oil to grease pan.
Paola…Your recipes never fail to disappoint. These tortillas are really excellent. Pre-Keto, I used to make breakfast burritos for our family. With your tortilla recipe I am able to bring back an old favorite for my teenage son (who is also on keto). He said they were amazing (and he is hard to please) and asked that I make these a lot more. So…off to amazon I go to find a tortilla press to make the process a little quicker for busy school mornings. I am also going to measure and mix up the dry ingredients and store it small ziplock bags so that all I have to do it throw the mix in the food processor and add the wet ingredients. It’s all about efficiency in my house. Thank you for your brilliance and all that you do for us fellow keto dieters.
I don’t think you meant to say ‘never fail to disappoint’! 😉
Lol, true!
Lol!! English as a second language here :-S
Mixing the dry ingredients for later is absolutely brilliant! I just cheated on my keto diet with a lavash pizza! After fasting for four days and OMAD for four days. I really need this recipe to keto me on track!!!!
Can you use red wine vinegar instead of apple cider?
yes!
These are amazing but mine don’t puff or ever look like this. What am I doing wrong? Am I rolling them too thin/ thick? It also takes longer than a Minuit to cook but they’re still pliable and yummy. Thank VE tried lower heat, high heat – nothing changes.
They came out great , my only issue is that they arent exactly round , its round but with cracked edges if that makes sense. What am i doing wrong? Other wise very delicious. Definitely making it again.
Delicious so very impressed. I will make double next time as had to share :). Do you have alero empanada recipe?
Where can i get g i have no clue what that is what happens if unable to use coconut flour help thank you vicky
I have an almond allergy.
Is there a different option? Non nut flour options please.
I would love to make these🤩
What happens if no coconut flour i have everything else
You may be able to sub arrowroot powder (net carbs for arrowroot per bag =8g/ Tbsp & 1 Tbsp=9 g)
I used almond flour instead of coconut flour it came out fine.