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.
These tortillas are hands down the best Keto option that I have tried. Super easy and so delicious. I made this recipe twice. First time around I made them I rolled them out and I found that I didn’t like the consistency. Second time I made them I bought a tortilla press on amazon and that was a game changer !! The tortillas are perfectly flat, even and make the tortilla taste amazing!! Next time I make the recipe I am going to triple the batch so I can freeze extras. Thank you again for such a perfect easy recipe:)
Hi,
Well what can I say about this recipe?… Amazing. I’m not a fan of coconut flour because in some recipes you can taste it and it puts me off but these are just like shop bought. I’m also not keen on fat head dough so finding this recipe is a God send for me. They are so quick and easy to make and even though I let 1 cook a little longer than intended it was just as good with a little char on it. I was wondering if I could make tortilla chips out of them for nachos (sweet and savoury versions) because they would be a good dish when I have family or friends over. Anyway, thanks for the recipe because these will be a staple from now on…
Do you know of any sub for the egg? By the way, I love this recipe and make it as written often. I’m cooking for a large group this Friday and there are some Vegans so I’m wondering if there’s a way to make this without egg for them. I’ll also be making it as written for the low-carbers and the gluten-free people. Thanks!
I’m allergic to both almonds and sunflowers. Have you ever attempted pepitas (pumpkin seeds) as a substitution?
My favorite go to recipe. It’s “fantastic” and I even use it to make individual personal pizzas. I make the pizzas ahead and freeze. Then pop in oven right out of freezer.
I had tried a 3-ingredient recipe for tortillas from another site and they were really good as sandwich wrappers but I didn’t care for them as tacos. Your recipe calls for a few more ingredients but I like them much better for tacos. I had to add probably double the amount of water before it would come together in a ball. Then I used the plastic bag and glass pie plate method of flattening the tortillas because I don’t have a tortilla press. Then I tried to fry them in one of those copper bottom skillets that are supposed to be non-stick (ha!) and I had to scrape them right off that copper bottom into the trash. Lol. So I don’t recommend using anything other than a ‘real’ non-stick skillet. I also added a little oil and then had no problem. Like someone else said above, the tortillas do soften up and regain pliability after being covered with a towel while I finished cooking the rest of the tortillas. They are pretty small even at 5″ so next time I’ll make them bigger. But they were really good! Thank you!
Can you make these without SALT? I have to reduce my salt intake and it seems everything has salt.
Hello, on the gluten-free tortillas what is the vinegar for or what does it do.
Thank you Mary 😊
My theory is it’s to activate the baking powder.
I saw on another site that the vinegar is to make the item “smell less eggy”. I guess some people hate eggs! Glad I personally love eggs, LOL!
Vinegar can add to tenderize the dough, and aids in leavening when used with a base (baking powder) to produce carbon dioxide. Acidulant: decreases pH aiding in meringue stabilization. Antimicrobial agent or preservative helps control mold and bacterial growth by reducing the pH.
Super easy to make. My tortillas came out quite small—like 3-4 inch diameter. Are they supposed to be this size or do I have a bad tortilla press?
Hello Paula! Have you ever tried to replicate the Kbosh Keto and Gluten free spinach crusts that contain egg and mozzarella in addition to the flours? They are only 40 calories. If you have I would love to get that recipe. Thanks in advance!!!
Just made the beef burritos for my daughter. She loved it😍. I forgot to make 3 burritos, the little ones added humor😂. We kept it basic with just guac and vegan sour cream (she’s celiac, insulin resistant and Laktose intolerant) to see how she liked it.
I was nervous about making tortillas from scratch, glad we bought a press…so easy!!! Everything was easy and delicious! Thanks for sharing your wonderful recipes with us 💐. I would share a pic, just don’t know how lol
These honestly blew me away. I was not expecting them to be so simple AND delicious. Words alone can’t express how grateful I am!
Has anyone found a good substitute for the almond flour? I want to make some for a friend who has nut allergies. Otherwise I love the recipe!
Yes!! Sunflower seed flour is the only straight sub 🙂
Are there any more substitutes other than the sunflower seeds. I have so many allergies and it happened to be the sunflower seed as well in addition to almond nuts. Thank you.
Ironically, people with allergies, are not really allergic to the thing they seem to be allergic from, it’s something else unnatural in their diet that causes confusion in the body… And, Almonds are not Nuts, they’re Stone Fruits 😉
If you don’t have a comment about the recipe itself then please don’t comment. None of us need a lesson about allergies or proper terminology.
Wow. No need to be such a huge jerk.
Who are you to decide? You don’t speak for everyone. Is your name Paola (the actual creator of this site) or rather is your name Karen?
The recipe is great, Paula on the other hand… I, for one, love to learn new things every day and glean Ole’s welcome information. Paula is definitely not our sweet Paola.
Geez, touchy much? I found Ole’s omment about nuts vs. stone fruits interesting.
I found the almond comment to be very helpful and it wasn’t rude so why not? I will look into the almond not being a nut statement. As a teacher, this is a game changer if I can enjoy almonds in my classroom when I have a student with nut allergies!
My nephew has a nut allergy and is allergic to almonds. So this can happen.
Regarding almond flour, it’s absolutely true it may not be an allergen, many people think they have an allergy to almonds…what the have is an inflammatory reaction. Almonds are a KNOWN inflammatory and are excluded from the AIP diet . Sunflower will not work as well because so many diets exclude seeds or seed products. My husband is one of those on the auto immune protocol. I’ll try using a flour he CAN have, which includes, chickpea, potato, tapioca or rice flours….
tigernut flour also works (it’s not a nut btw) – good to add a little extra oil
I’m going to try superfine rice flour!
I’ll let you know!!
Grain-Free Tortillas are the best! I was so happy to find this recipe, because it’s hard to find a good tortilla recipe that doesn’t have any gluten or grains. The recipe is very easy to follow and the flavor is amazing. I’m so grateful that it exists!
Omg. THANK YOU! I was strict keto for 2 years then covid hit, so I tried lazy keto..basically low carb. I’ve gained weight, my lupus has started to flare more often etc. Ingredients matter. These are sooooo good and still keep me in my strict protocol. Wow. I’m about to be eating these everyday lol
I am allergic to almond flour, can I use coconut flour only or add Psyllium husk powder?
Hi Paola!
Just made a batch. Good stuff! I don’t think keto tortillas can get much better. One question–what does the vinegar do, exactly? Since it’s an acid, and its replacements (lemon or lime) are also acids, I’m assuming it makes some sort of chemical reaction that makes the tortillas better in some way. Just curious.
Thanks! So far the bestia tortillas I have everything made! Taste yummy and easy to make!
Could you use this as a thin crust for pizza?
I normally don’t comment on internet recipes but I just wanted to pop in to say- these are so delicious I’ve been having tacos of some sort for every meal! I went off keto for thanksgiving and I was literally craving them. Thanks so much!!
Can you make this without apple cider vinegar? I currently have all of the ingredients except for that one.
Yes, if you have white or red vinegar that would work too. Otherwise a squeeze of lemon or lime.
Despite my best efforts. I can’t get these things to roll or fold for burritos. The end product is always so brittle and breaks…. what am i doing wrong here?
These were very good and easy to make. I used a hand mixer so after I added the water, the mixture was crumbly so I just used my hand to put everything together into a ball and then kneaded with the cling wrap as the recipe suggested. Really really REALLY good recipe. Thanks you for this!
We LOVE these tortillas, and usually eat them fresh! I was thinking of making some up to freeze so we can have them more often on busy weeknights. Do you fully cook them and then freeze? Do you use parchment paper or something between them?
How do you store these tortillas? Do they freeze well or how long do they last?
Didn’t like the gumminess…I tried to stomach it but I did not enjoy the flavor and texture at all. The recipe is a good one, but the flavor is just not for me. Kind of reminded me of the gumminess of psyllium husk, which I am definitely NOT a fan of.
These are delicious and I will be making again! You mentioned freezing at the end of the recipe. If I make a double batch next time, should I freeze half of the dough ball for next time, or should the tortillas be frozen after cooking for later use?
Could these be baked instead of fried?
I’ve been missing tacos and burritos since I started keto 4 years ago. This recipe was effortless (especially with a tortilla press). I am one satisfied eater at the moment. They came out perfect!!!
What size tortilla press is used for these?