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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

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. Paola (yes, my name is Paola too) says:

    I’ve made a lot of different tortilla shells but these ones are the best. I fed them to my husband who claims he does’t like keto stuff (what he doesn’t know won’t hurt him).
    I’m going to make them a bit thicker to use as naan or as a pizza base.

    I’m planning to make The Ultimate Chocolate Cake this weekend for my parents 54th anniversary dinner.

    • Paola says:

      Lol that’s awesome ;)! And def on the naan and pizza (search the site for our 15-minute and deep dish pizzas!) xo and what an honor to have the chocolate cake at such an important event- congrats to your parents! xo!

  2. Liz says:

    I made these and they were falling apart…what could I be doing wrong? They tasted delicious but they were thick and every time I tried making them thinner they would break, thank you!

  3. Ana Garcia says:

    5 stars
    These have made my day! I made a batch a couple days ago. I followed the recipe but had to add more water as dough was not getting to “sticky” consistency. I blame the dryness to the weather in Idaho that is very dry.. Otherwise the tortillas were awesome! I know tortillas as I make masa.. my family devoured them! . I’m making more this weekend to accompany with “carnitas” and “barbacoa”. Paola: You Rock!

  4. Sylvia says:

    5 stars

    I love these tortillas. I was able to make green chili chicken enchiladas. I made them stack style. It turned out wonderful.

    Thank you so much.

  5. Jackie says:

    5 stars
    These were amazing!!! I don’t like almond flour much as it usually turns out grainy but these were perfect! Tastes really close to a real tortilla!!
    Will definitely be making these again but was wondering can these be baked to make tortilla chips?

    • Paola says:

      There’s MUCH hope ;)! You can either do them by hand and get a workout (just need to knead the dough more). Or use your stand mixer with paddle attachment or hand mixer xo!

  6. Brennan says:

    5 stars
    These have become an absolute staple for me. I make them at least 3 times a month since discovery.

    Thank you SO much for creating such a masterpiece.

    For those having trouble – the apple cider vinegar is enough for my particular area to constitute the dough, if I added the water, the hydration would be too much.

    Also, sometimes I add a little bacon fat to the pan when frying these up which gives them a really nice taste – it just needs to work with what you are using them for.

  7. Kirsten says:

    I made this recipe last night and really enjoyed the tortillas. My dough never formed a ball in the food processor, do you have any suggestions? I weighed my ingredients and followed the recipe to the letter, I finally just dumped it out, kneeded and chilled.
    Also, can the recipe be doubled or am I better of making two batches?

    • Paola says:

      Hi Kirsten! I’ve noticed that different brands of coconut flour vary A LOT in absorbency (also size of your eggs will play a role!). Just add a teaspoon or two more of water next time xo! (and yup it can be doubled!)

  8. Dee says:

    5 stars
    I’m 13 days into Keto. I’m enjoying your wonderful website.
    These tortillas were fabulous, holding my almond flour and parmesan crusted crappie tacos.
    Company worthy.

  9. Wendy Ellis says:

    5 stars
    My dough never turned into a ball – was still crumbly in the food processor, and I finally just went forward with the kneading. I was also so paranoid about overcooking them to crispy that I hardly got any char marks on them. Can you clarify: Do you have to flip them every 3-6 seconds for about a minute? Or you just flip it the first time after 3-6 seconds and then the rest of the cook time is on the 2nd side? Even with these possible mess-ups on my part, they still turned out great and were so tasty! We just had the best fajitas with them for dinner! I will be making these a lot! I just found your blog and I can’t wait to try so many of your other recipes!

      • Paola says:

        Hi Wendy! Sorry I missed your questions! OK, so different brands of keto flours vary a lot in absorbency (particularly coconut, also if you measure by cups rather than weight). So you probably just need to add a little more water (a teaspoon at a time!).

        Regarding the charing, just crank up the heat. You want to do three turns (they should cook in seconds- depends a bit on your skillet and stove). xo!

  10. Sarah T says:

    5 stars
    I made these to use as a wrap and I was blown away by 1. how easy they are to make 2. fast to make 3. tasty and 4. actually bend!!
    Thanks for your awesome recipes 🙂

  11. Kristi says:

    5 stars
    I made these while I was having family over for pulled pork and had some regular tortillas for them. They ate all mine!! They are so much better than regular tortillas to me with more flavor. Last night I made more and added a sprinkle of garlic powder, then kneaded in some shredded cheddar. When they were done I put some butter on and that was my dinner. Sorry to those that don’t eat dairy, but these were amazing.

  12. Rachel says:

    Have you attempted these without almond flour? I would love to try something like this for my kids’ lunches, but must be but-free.
    Thank you!

  13. Erin Carter says:

    3 stars
    These are weird for me. There’s a slimy texture/finish to them. I’m assuming it’s the xanthan gum. I also definitely detect a coconut taste. Visually, they turned out perfectly. They’re also pliable. Did I do something wrong?

  14. Kim H says:

    I’m new to the Keyo world but love my breakfast tacos. I like to make them and freeze them so I can heat them up and enjoy. Can these tortillas stand up to being stuff, rolled and then frozen?

  15. Mandy says:

    These are fabulous! The first couple times we made them they were soft and very flexible but the last two time I made them they were pretty crispy and not flexible. Can you tell me where I might be goofing it up?

  16. Gaby says:

    5 stars
    I cant wait to try these!!! One question: the recipe calls for using baking powder, but baking powder has corn starch. Isnt that on the “no” list for keto? Brand new. Still trying to figure things out. Thanks!!!

  17. Cherish says:

    The nutritional facts that are posted is that for all 8 tortillas or per tortilla? Asking bc my son has a metabolic disorder he can’t break down proteins in his body he is very restricted and will be so if this is per 8 then I can save this recipe for him as well when he is older and also for me doing keto. He can use it as a bread when he is a toddler if it’s per toritilla if he tolerates more protein. As of now he is allowed 1 gram every 24 hrs from food. Basically a jar of baby food.

  18. J Martinez says:

    5 stars
    Wow! I made these once before but made them way too thick (I have a funky tortilla press). This time, I weighed the ingredients and pressed them SUPER thin. Had a nice hot cast iron comal ready and wham! I added a bit of corn flavoring, but not sure they needed it.

    Dang, if they didn’t come out as close to corn tortillas as is keto-ly possible! Sooo good! Now I need to make a huge batch and freeze them. So far, every recipe I’ve tried of yours is a winner — and I especially love the Mexico City influences. Thank you, thank you, thank you.

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