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 275 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!

987 comments

  1. Tammy says:

    They are awesome! Thank you for a wonderful recipe. They were Easy but I need a tortilla pressure….ha. Maybe help get them perfectly round…not so good at rolling out circles…ha!

  2. Dominque says:

    How long do they stay good for? Would I be able to make a bunch in the beginning of the week and use them through the week?

  3. Janet P says:

    5 stars
    OMG!!!! So happy with the tortillas as a Mexican gal and doing Keto, not eating tortillas was the toughest thing to do! Thank you so much with this great recipe! I’m going to try to make some flautas next! 😍😍i

  4. Matt says:

    5 stars
    These are amazing — I’ve made them several times now! I feel like mine turn out really small (even after buying the tortilla press AND cutting the dough into 6ths as opposed to 8ths). Is there anything I could do to make the dough naturally spread out further to make them bigger? More water? Less xanthan? Sorry if this is a dumb question!

  5. Lindsey says:

    I have a severe coconut allergy. Can I just use all almond flour, or substitute another flour like arrowroot? Would love to give this recipe a go!!

  6. Robyn says:

    5 stars
    Best Keto torilla ever! I made this according to the directions and paired them with shredded salsa chicken breast, sour cream and cheese. I feel like these would be great with eggs and cheese in the morning too! I am so happy I found your recipes. You make eating kept a so much easier!

    • Paola says:

      Awesome Robyn! And definitely on the eggs and cheese! If you add some chorizo, it’ll be one of my favorite Mexican breakfasts 😉 xo!

  7. Linda Norden says:

    Just made these and they turned out great but at 4g carbs per taco its not much different from Old El Paso hard tacos that are only 6.5 carbs each…

        • Donna says:

          And the ingredients in El paso hard shells are not good. Hydrogenated Soybean oil. Bad to begin with and then hydrogenated makes it worse. corn syrup solids. Corn syrup bad. And wheat which is inflammatory. Even if the carbs were the same, no comparison.

    • Linda Norden says:

      5 stars
      Please ignore….i missed the 2g of fiber making it only 2g net carbs. Made them last night and they were sooo good! Will definitely make again and again 🙂

    • Robyn says:

      Plus El Paso tacos are not Keto, they are low carb, but have ingredients that are not kept friendly. Not the same comparison at all.

  8. Jamie D. says:

    5 stars
    Paola you are a LC genius! I have been LC for 3 years now and have tried tons of recipes but nothing compares to yours! I love the tortillas and bagels. But the ice cream is soooooo good! I have made cinnamon, banana and mint chocolate chip so far. Cinnamon rolls and Focacia are next. I bought your Ebook so I could help support this site.
    THANK YOU THANK YOU SO MUCH.

  9. Toni says:

    5 stars
    These are so good! The only different thing I do is add more water while the dough is in the food processor because otherwise the dough doesn’t turn into a ball. I know different brands of flours vary and it hasn’t made the dough difficult to manage at all. I make enchiladas with them, sandwiches, quesadillas, I even spread almond cocoa spread for a treat 🙂
    Thanks so much for the recipe!

  10. Leigh says:

    Hey there! After reading the comments I’m so excited to try these! I am very allergic to coconut so I can’t use coconut flour 🙁 I realize substituting for more almond flour will drastically reduce the pliability if these tortillas but is there anything else you could suggest?

  11. Mary S says:

    I’m not sure if this was asked or not, but would a cast iron grill pan work instead of a skillet? Can’t wait to try these.
    Mary

  12. Jessica DeCormier says:

    5 stars
    Did everything per the instructions and they were perfect! I could still taste just a touch of coconut but it’s such a better neutral taco holder than anything else I’ve tried. Dough was pretty easy to roll out, and very elastic. Cooked up just right per instructions, left one side a little soft/squishy and the other a bit more stiff and ever so slightly browned, making them just about the perfect texture.

    My husband was very impressed.

  13. Amy Barr says:

    5 stars
    I have made this recipe twice. The second time was just today. I guess i got tired of eating a salad every time my family wanted tacos I followed the recipe exactly as it was written. i didn’t have a tortilla press; so, I definitely got a workout pressing out the dough The first time i used a rolling pin and, well, let’s just say the shapes were interesting! LOL The second time I tried to make my own press by squashing the dough under a frying pan. It did get the dough into a circle, but i still had to flatten it more with my hands i worked up a sweat today making a double batch Today, I just used my Kitchen Aid mixer with the regular attachment (not the dough hook) and it did must fine. You do have to watch how long you cook them so they stay pliable. If you accidentally cook them too long and they get too hard, you can use them as toastadas. I store mine in the freezer in between sheets of wax paper. They do fine. The longest i have had them in the freezer was about two weeks. This time it will be longer since I made a double batch. I just get them out about 5 minutes before time to eat and they are thawed and ready to go. I don’t heat them up. The heat from the filling heats them a little. I wanted some tortilla chips one night; so, I just sprinkled on some spices, stuck one in the oven for a few minutes to crisp it up and then broke it into pieces. It was great! This weekend, i plan to use two to make myself a quesadilla. i can’t wait! They taste great and really gave my arms a workout! Also, thanks giving us the nutritional info. Even if I use a different kind of almond or coconut flour, it gives me an idea of how many carbs would be in something so i can decide if it will work for me. I can cook lots of things, but i don’t have the knowledge of food science or the patience to create new recipes. So glad you are willing to do that for us!

    • Paola says:

      Thank you so much for sharing such a detailed comment Amy! Always super helpful (particularly your freezing tips!). xo and it’s my absolute pleasure 😉

    • Gaby says:

      How did the quesadillas go? I was thinking of doing the same and bought Oaxaca cheese, but Im afraid the cheese wont have time to melt. Any ideas or tips? Thank you 🙂

  14. Angela says:

    Thank you so much for this recipe!! I need to get xantham gum so I haven’t made them yet. I was curious if you’ve ever made enchiladas rancheras with them before(at least that’s what they’re called in Michoacán— the ones where you dip the tortilla in hot oil, then into the guajillo sauce, then fill and fold)? In the comments people spoke of American type casserole enchiladas but we don’t want those. Thanks again!

    • Paola says:

      Hi Angela! Definitely! My mom’s family is from Michoacan 🙂 I actually cook the tortilla dough straight in a little oil for these (they puff up even better!)- and then do the dip in the salsa etc. Disfruta! xo

  15. Michele Field says:

    I have fallen in Love with your blog!! I feel loved me I’ve FINALLY found someone that know what food is supposed to feel & taste like!!
    I do have to say though, that I absolute HATE the taste & texture of coconut flour! I love coconut, but hate the flour! What do you recommend as a Keto coconut flour substitute? I’d love to make some tortillas!!

  16. Ashley Tjensvold says:

    5 stars
    I made these tortillas for enchiladas last night, and I’m happy to say they were a great success! They reminded me a little of corn tortillas. Great texture and flavor. Also, I used the idea posted of putting all of the ingredients into a zip lock bag, mixing, kneading and resting for minimal cleanup. Otherwise followed the recipe with no substitutions and turned out perfectly!

  17. Barbara Burditt says:

    5 stars
    Paola, Paola, Paola!!!!! You are amazing! Thank you! Thank you! Thank you! I just cannot thank you enough. I’ve tried tons of tortilla recipes, with egg, with pork rinds, with psyillium, but your recipe is really and truly spot on! Thank you from Texas!!!!!!!

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