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!

990 comments

  1. Alesha says:

    5 stars
    Thank you for this recipe. These were so great; I was so impressed! By far the best low carb tortillas I’ve tried. Thanks!

  2. Lisa says:

    5 stars
    These are wonderful! Nearly tasteless compared with other recipes I’ve tried. They are easy to roll out paper thin but are fairly tough and I would imagine them breaking a tortilla press. Do you have one you would recommend?. I did find they shrunk about an inch so they ended up being really cute @4″.

    • Theresa says:

      5 stars
      I tried cassava flour and it works well. You need to add a bit more water and they come out a bit heavier but it does work. However the carb count is considerably higher with cassava flour.

  3. Marylou Moncevais says:

    Hi, I just e-mailed some questions. can your reply on my email address.
    Can you store uncooked dough in freezer? Or can you store cooked in fridge?

    • Christina Wojcik says:

      I have this question, too. Seems like a lot of work for just one meal, particularly since it would just be me using them – my husband is rather resistant to trying alternatives. Would like to make them and freeze or refrigerate for a long time like you can with regular tortillas.

      • Paola van der Hulst says:

        You can either store the uncooked dough in the fridge for 4-5 days and have fresh tortillas or freeze them frozen

      • Marieanne Lechley says:

        5 stars
        I make this dough regularly, it keeps well in the fridge. Only takes a few minutes to make. I use it as a pizza base, for garlic bread and to make sandwiches. Make it into an oval and leave quite thick and it’s like a naan bread; so very versatile 😁

  4. Lisa says:

    I used Bobs almond flour and Anthony’s coconut flour and can’t get them to come to 2 net carbs for 1/8th? I’m getting 6.8 total carbs-2.6 grams of fiber=4.1 net carb. Sad face. What brands did you use to get 2?

    • Krista says:

      5 stars
      I entered the recipe into Carb Manager and I get 2g for 8.
      Generic blanched almond flour
      Bob’s Red Mill coconut flour
      Xantham gum by Now Healthy Foods

  5. Carolyn says:

    5 stars
    I made these tonight for an enchilada casserole and they turned out really good! I’ve never even seen a fresh tortilla, let alone made one, so there was a bit of a learning curve when it came to cooking them. Pan definitely wasn’t hot enough at first but my last few turned out great! I’ll be making these again for sure 😊

  6. Krista says:

    5 stars
    LOVE this recipe! My fiancé likes these better than store bought wheat tortillas 🙂
    I also use this recipe for pizza crust – thank you SO MUCH, it was a game changer.
    I have a question (and forgive me if it’s been asked), do these freeze/thaw well?

  7. Sandy says:

    5 stars
    I’ll admit I was skeptical but this was a super easy and great tasting recipe! I used them for a breakfast taco and will try them with fajitas next. Look forward to trying your other recipes.

  8. Morgan says:

    Hi! I look forward to trying this 🙂 I will tomorrow!! I want to make them for enchilladas…is that a thing?! To cook them again for 45 min in the oven? Either way I’m so excited to try, thankyou!!!

  9. Qu says:

    Any ideas about making this coconut free, I’m deathly allergic to coconuts and on Keto. Coconut allergies are becoming more common because it is more widely used these days.

    I’m able to adapt most recipes easily, but any thoughts you might have would be appreciated.

  10. Jen says:

    5 stars
    I made these and they turned out great! It was easy and quick. I did it by whisk/hand and had no issues. Did not have a cast iron skillet so I ended up having to turn the heat up to med-high to get the pan hot enough to cook them fast enough. Even my non-keto coconut averse boyfriend ate 3 of them! Def have a coconutty flavour (which i like) but with the shrimp taco filling it was mostly covered up.

    Will definitely make these again! Thank you!

  11. Karen says:

    It took me a few tries to really get the consistency/thickness just right, but I have it now, and these are SO AMAZING. It is so decadent to eat two big breakfast tacos, and still feel good afterwards (as opposed to eating the real thing, and feeling like a blob all day). Wow! These are absolutely the best recipe I’ve tried….and I’ve tried many! So happy to have found this!!

  12. patti purser says:

    I tried these yesterday but am questioning the amount of water. When I added the water, vinegar and egg and mixed the dough – it remained a crumbly mess. I added about 2 Tablespoons of water and that made the dough. Can you verify the amount of water please? Mine too stuck to the wax paper – thanks for the tip on spraying the paper.

    • Paola van der Hulst says:

      Hi Patti I’m not sure what went wrong but do keep in mind that keto dough textures are different, and lol I’m def sure of my measurements XO

    • Mona Reed says:

      I always put more water. Don’t use wax paper. Use parchment paper or plastic wrap. Wax paper doesn’t like getting wet.

  13. Andrea says:

    5 stars
    The BEST GF/Keto Tortillas I’ve ever had!! I have tried many, many recipes and these were hands down the tastiest!
    Thank you!

  14. Jackie says:

    5 stars
    Love this recipe! I’ve just made the dough but I’m getting stuck at the part where it gets rolled out on wax paper. When I roll mine and try to remove the paper, the dough sticks and breaks apart. I tried freezing it for a bit to see if it helped but had the same issue. Any tips?

  15. Theresa says:

    5 stars
    I don’t know what to say aside from THANK YOU, THANK YOU, THANK YOU sooooo much. I whipped this dough up last night and as soon as the first batch was mixed I knew it was a winner — it was actually a dough and not a sticky wet blob of mixed ingredients. I immediately made 2 more batches of dough. It was so easy. I used the same dishes and spoons for all 3 batches and didn’t even have to wash out the food processor in between. So very little mess. Had the 3 batches done in about 40 mins. I took the dough and wrapped each batch in cling wrap and put them in the refrigerator overnight. I got up this morning and took the dough out and heated up my cast iron skillet. Divided the dough and pressed out the tortillas and cooked them — again very easy. Now came the big test — how would they taste. They were absolutely delicious. No eggy taste and just a hint of sweetness, I really could not taste the coconut and the texture was amazing.
    Thank you so much for this recipe

  16. Robyn says:

    5 stars
    These were so so good! Soft, and pliable, and sturdy…. the best! I’m going to use the recipe to try and make some pupusas, because when messing around with some extra dough, I found they are quite fluffy and soft when thicker.

    Any hint on getting them to release from the wax paper more easily?

    Thanks 🙂

  17. Jen says:

    5 stars
    Mine didn’t puff up at all and I followed the recipe to a T. Any ideas why that might have happened? All my ingredients are pretty newly purchased so I don’t think anything was too old. They tasted great nonetheless but were more like dense chips than tortillas. Will definitely make again, just not sure what went wrong! Thanks for the recipes (and the help!)

  18. Erik F says:

    Is there a chance you can post actual amount of coconut and almond flour. Like how many tbsp or cups is 96g and 26g. I tried Googling it but it’s looked confusing lol

  19. jill harrell says:

    5 stars
    OMG THANK YOU. I just made these last night and my husband was in heaven. We love these and you have opened the door to really tasty mexican keto food forever!!!
    I just bought a tortilla press this morning, because I know how TASTY, fast and easy these meals will be forever !!! You guys made a FANTASTIC, EASY FAST recipe. THANK YOU AGAIN 🙂

  20. Leigh says:

    5 stars
    Paola, Great Recipe!!!! Can’t wait to make fish tacos. I’m requesting a good Low Carb Keto recipe for Balsamic Glaze. Thank you

  21. Rebekah w says:

    5 stars
    These are great made the dough and left it overnight so quick and easy to make took me ten mins at most.used it to make the lasagne sliders out of new cook book was delicious and all the family loved it and normally my 11year old won’t eat lasagne at all so result!!!!! I’m the only one on keto in our house but love that you can make things for everyone and they love it Carnt wait to make the keto dough into the tortillas for frajitas 👍🏻👍🏻👍🏻Thanku so much 😋

  22. Jessica says:

    5 stars
    Born and raised in SE New Mexico and I can tell you that these are the real deal ! A cross between corn and flour tortillas and probably one of the best recipes I’ve tried . THANK YOU a million times over for your genius !

  23. Katherine says:

    Made these to use for low carb enchiladas. They were fantastic! Held up amazing after being cooked, drenched in red chili sauce, then baked. Better than store bought corn tortillas. My husband loved it! Said it was the best enchiladas we have ever made.

    Then we used the left over tortillas fir breakfast tacos the next morning!

    Only thing we changed was we used psyllium husk piwder and added a little bit more water to compensate for the psyllium. Didnt have any xanthum gum in the house.

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