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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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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. Claudia says:

    I tried making these, cooked them counting to 6 then tu flipped and counted to 30 then flipped again. They didn’t fluff and when folded they cracked in the bottom. When I was making the ball and pressed it the edges es were not smooth they plit a little, do you think it could be that it needed a bit more water or the xanthan gum?

  2. Lucy Cubias says:

    I’m curious if anyone has tried to use gelatin in place of xantham gum? I believe the ratio is 2:1 (Gelatin:Xanthum). Any thoughts?

  3. Erin says:

    I tried doubling this recipe and it was not good at all. I’m so disappointed. The dough was dry, yet super greasy. And after making them they just break in half instead of being fairly flexible. Any tips?? Or should I just stick to single batches?

    • Nancy says:

      I just made these the other day…and they were great..my dough, which I did by hand was a little dry, I just added a tiny bit of water a little at a time, and wa-la perfect tortillas! You can’t-can not over cook them, as she states in recipe ! I would think try that, dough always depends on location…dry, humid etc., then when its kneaded & rests it should be wonderful ! I’m thinking of getting a tortilla press for more evenness, that’s how much I’ll be making these!!
      I used left over the next morning filled with my eggs!! 😊

      • Paola van der Hulst says:

        Thank you Nancy! Different brands of coconut flour and xanthan gum (particularly) absorb liquids differently (and like Nancy said your humidity etc), so just play around a bit 😉

  4. Lindsey says:

    These are awesome! I was skeptical at first but the tortillas turned out great and they are quick and easy to make! I will definitely be making these more often!

  5. Nancy says:

    I’m going to make these tonight…with…I’m not sure yet some type of filling ~ but for now I was wondering ~ do you think you will be putting out a cookbooks~ hard copy I mean? I have the ebook ~ but I prefer cookbooks in hand …just wondering and waiting !!
    Thank you for all your great ideas giving us delicious yummies!!!

  6. Joan says:

    I tried these last week. The flavor is excellent, but I could not get them to not fall apart. I tried the tiny ones as you describe and they would not stay together at all. Then I tried double the amount you mention to make a bigger and thicker tortilla. They were more pliable, but were not sturdy enough to hold any filling. I cooked as closely to your directions as I could. I used a cast iron pan and oiled it slightly. What am I doing incorrectly?

    • Paola van der Hulst says:

      Hi Joan! The xanthan gum is what makes them pliable and not fall apart… what brand are you using? I don’t understand what you mean by “the tiny ones as you describe”?

      • Joan says:

        Hi Paola,
        I am using “Ener-Gee” brand xanthum gum. By tiny ones, I mean 5 inches across. I tried that size using a ruler to measure as I was rolling. Then I tried double the amount of dough and made them about 9 inches and there was enough tortilla there to add lettuce etc. But regardless, when I added my meat, tomatoes etc and tried to pick them up, they fell apart. Do I need to add more Xanthum gum? Knead the dough more? I use the Carrington brand coconut flour from Costco. I ended up eating the tacos with a fork because it would not stay together.

        • Paola van der Hulst says:

          If they’re literally falling apart it could be just your xanthan gum isn’t doing its job properly, I suggest trying another brand as this ingredient varies widely (I use Bob’s). Kneading more wont work as there’s no gluten to develop while kneading, and make sure you’re rolling them thinly enough and cooking at a high heat so you’re not accidentally ending up with tostadas xo!

          • Joan says:

            OK, the heat was definitely high enough. I will try Bob’s brand of Xanthum and see if mine turn out better. It would be great if you did a video on this:) Do you think the type of pan makes a difference? I use cast iron and in the second one I tried, I used a bit of oil rubbed on the pan, which helped cook it more like a tortilla. The coconut flour just seems to dry out so quickly with a thin roll it started to crumble immediately. I’ll keep trying. P.S. The dough was tasty though. Giggle!

          • Paola van der Hulst says:

            If the dough was too dry maybe add a teaspooon more water? Brands vary a lot (particularly for xantham and coconut flour), so you need to play around a bit

          • Joan says:

            Got your other comment about the dough being dry through email, but I do not see it here. The dough did not seem dry at all. The dough was very nice. The issue was that the second the rolled thin tortilla hit the pan, it was dried out and fell apart. Maybe I will try to increase the water slightly and see if that helps too. I’ll keep trying. Thank you.

  7. B says:

    5 stars
    These are amazing!! I made these tortillas for Carnitas. My boyfriend who is not paleo loved them too. Definitely better than premade almond flour wraps I have bought and they aren’t eggy like many pale/ keto recipes. To me they had the same mouth feel as flour homemade tortillas.

  8. CT says:

    Made these for the first time. Flavor and texture were excellent; however, they did not puff and dividing the batch into 8ths made the tortillas tiny.
    Two questions:
    Why wouldn’t they puff?
    Could I double the recipe and then divide into 8ths, or does the chemistry change by doubling?
    Thanks!

    • Paola van der Hulst says:

      It doesn’t! In my experience they don’t puff up if the pan isn’t hot enough (most likely) or too much water (different sized eggs, brands vary in absorption etc) xo!

      • Lisa says:

        Could you measure (grams) your beaten egg so that I may compare my eggs to yours? My eggs are labeled large but I’ve seen much bigger eggs labeled large. I am sorry to ask you for the extra step but I so want this recipe to work for me!!

  9. Kendyl says:

    5 stars
    OH MY GOD. These were incredible! Thank you so much for posting this recipe! Not only is the recipe absolutely delicious but SO simple to make. I love that I already had all the ingredients in my kitchen. Becoming a staple in my house for sure!

  10. Maria Cotera says:

    I just made flatbread crackers for a Keto potluck using this tortilla dough recipe and they were a huge hit! The process is super simple. I rolled the tortilla dough out very thin between parchment paper, and then sprinkled the top with sea salt, black pepper, garlic powder and poppy seeds. I placed the thin sheet of dough directly on the rack (just on the parchment, no baking pan), and watched it like a hawk as it browned in the oven. As the thinner edges browned I broke them off so they wouldn’t blacken. I’m not sure how long the baking took, but it was maybe five minutes? I broke apart the the sheet of cooked dough into cracker sized pieces once it had cooled cooled. I served these little flatbread crackers with lox and sour cream with chives. Folks went crazy for them.

    • Jessica says:

      Perhaps investing in those vegan egg substitutes? I’m not sure how expensive they are but my friend swears by them when baking for vegan family.

    • Jenny W says:

      I used 3 teaspoons psyllium husk powder instead of xanthum gum. I had to add an extra 12 teaspoons of water because the psyllium husk powder sucks up a lot of liquid. But they still turned out just great. I think this is a very forgiving recipe that can handle some substitutions if you know the properties of your ingredients.

      I made mini pizzas by adding sauce and toppings to the cooked tortillas and then broiling them in the toaster oven until the cheese was bubbling. Yum!

  11. Gabby V says:

    5 stars
    These are seriously amazing!! I love these more than the store-bought low carb ones which is great because these are better ingredients anyway. Constantly recommending your site to everyone who is doing keto. Thanks for another amazing recipe!

  12. Mary Kay says:

    5 stars
    These were delicious! My husband really liked them and he is not one to stray from the ordinary (store bought corn tortillas in this case)! I used them to make chicken enchiladas and they really were delish!! It amazes me how you master these recipes and how authentic they end up! Thank you so much for all the hard work!

    • Peggy says:

      Can you substitute arrowroot flour/starch for the coconut flour? My husband can taste coconut every time I use it and he hates it! At least I can find unflavored coconut oil at the grocery store! To tell you the truth-I don’t like the hint taste of coconut flour either. These tortillas are great except for that coconut flavor!

      • Anthony says:

        Arrowroot flour has too many carbs. Use more almond flour.

        Coconut flour is particularly absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour (or grain flours) requires that you adjust the amount of liquid and eggs added. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour.

        Since you’re doing the opposite of the above, you’ll probably need another 1/2 – 3/4 cup of almond flour.

  13. Andrew says:

    Is there a video someone can link me to. So i can see how to do this without a food processor? I don’t have one all i have is a blender and my hands.

    If anyone can point me in the right direction I’d be greatful. Thanks

  14. Amy says:

    I’m not sure why I got a different result, but I couldn’t eat these. I weighed the floors and carefully followed the instructions. I thought they were like sawdust cakes. I’m sad because other people had good results ☹️

  15. MiLu says:

    5 stars
    Omg! I’m drooling! I can’t wait to make these.

    One question though.. what are those battered chicken strip looking things in the taco? And how did you make them?

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