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.
I am shocked at how good these are . I haven’t had bread in 3 weeks as I go back to low carb and they’re wonderful the texture and i was able to hold the chicken tacos. They were sol easy to make and for me the parchment paper works better than wax paper and I used a rolling pin.
Can I use something other than vinegar in this recipe? I’ve made these twice and really like them, but I cannot get past the slight vinegar taste they have. Can I just use more water?
You can use limon instead of vinegar
The baking powder needs an acid to react with to create small bubbles that prevent these from being incredibly dense, so you can substitute lemon or lime juice.
I used lime for the acid and it worked great. Also playing with corn flavoring but not quite sure how much to use yet. It’s a learning curve.
Hey! Did you ever figure out how much of corn flavoring? I would live to know, thanks!!!
Is there a sub to Xanthan gum? This is the one ingredient I don’t have.
Would you be able to replace the coconut flour with ‘whey protein isolate’ to act as the gluten?
Has anyone reheated these in the microwave? Do they stay decently pliable?
Is it possible to use these for enchiladas?
Thank you so much for sharing. I tried with and without coconut flour. Both were pretty yummy!
Tasty, but I find it makes 4 rather than 8 tortillas.
Incredibly good! Much easier to make than I anticipated. My dough never formed into a ball in the processor, just a lot of little balls, but it came together fine by hand. I never used a tortilla press before, but I placed wax paper on top and bottom of the dough balls and had no troubles with sticking in the press! (That is way easier than a rolling pin.)
These cook so fast and are just so easy to make! Soft and pliable. Neutral flavor. This recipe will be in regular rotation.
Am I able to use only almond flour?
These look awesome! Do you taste the coconut at all? I just can’t with the flavor. Lol. If I wanted to use the Oat flour as replacement, would it be 1:1 and is a package of instant yeast needed? BTW: Not kissing azz but I think you have the best Keto Recipe site eva!!! Lol! Thanks! 🙂
Why does the recipe say 2 grams of carb but the nutrition facts say 4? I will still be so making these. Thank you
2g are fiber which are not digested as carbs. So 4g total carbs is reduced to 2g net carbs when you subtract the 2g of fiber.
Be aware of this when calculating carbs using nutritional information.
I hope this helps.
Fiber cancels carbs. There are 4 grams of carbs but 2 grams of fiber, so the total net carbs are 2 grams.
You subtract the fiber from the carbs to get the net carbs of 2
Net carbs are different then carbs.net carbs is what is actually absorbed by the body. To calculate that you take carbs and subtract the amount of fiber. In other foods you would subtract alcohol sugars. So for example this recipe says 4g of carbs you would subtract the 2 grams of fiber and be left with 2g of net carbs
Pamela, it’s 2 grams of NET carbs per tortilla (total carbs less the fiber).
You subtract the fiber from the carbs to get 2 net carbs. These are the easiest best low carb tortillas I have made.
lmao net carbs are calculted by subtracting fiber from carbs. 4g carbs – 2g fiber = 2 net carbs
4 grams total carbs minus 2 grams of fiber equals 2 grams net carbs. In keto you count net carbs.
You subtract the the fiber from the carbs
You subtract the 2g of fiber from the 4g carbs to make it a total of 2g net carbs. 🙂
Pamela, always subtract the grams of fiber from the carb grams to get your true carb count.
It’s 2 net carbs. Carbs – fiber = net carbs
2 grams of net carbs. Subtract the fiber from the total.
It says net carbs. You subtract the fiber and you get 2 grams. Fiber isn’t counted because it’s not digested. Keto diet doesn’t count fiber.
The recipe says 2 grams of net carbs. If you include the fiber, it’s 4 grams of carbs. Net carbs refer to carbs that will turn into energy for your body. Fiber is great for your gut, but won’t give you any calories – which is great for weight loss of course!
I think she is talking about net carb (total carb – fibre). In this recipe, total carb is 4g and fiber is 2g. Therefore net carb is 2g.
Subtract the fiber = 2 net carbs
It’s acutally 4g total carbs, but you deduct the amount of fiber which is 2g, so that leaves you with just 2g net carbs.
Because 4 grams of carbs minus 2 grams of fiber equal 2 net carbs.
It is 2 grams of net carbs. Net carbs= total carbs – fiber. Fiber is not counted because it isn’t absorbed by the body.
Pamela Walter, Net Carb is Carbs-Fiber=Net Carbs. In this case 4-2=2 Net Carbs.
Fibre is a non-digestible carb but is included in the full carb count. As a result, the grams of fibre are not counted as carbs and therefore can be subtracted from the full grams of carbs allotted on the nutritional label.
They say 2g NET carbs. You subtract the fiber from the total carbs to get you net carbs.
Its 2 g NET carbs which is total carbs MINUS fiber and sugar alcohols.
2 net* carbs, you minus the carbs from dietary fiber.
because if you look at the 4g of carbs, they are made up of 2g of fibre so that doesn’t count towards net carb intake
2 net carbs per serving. 4 total carbs. Subtract dietary fiber from total carbs to get your net carbs
Because you deduct the fibre grams from the total carbs grams, giving 2 net carbs 😊
The 2 carbs are Net Carbs. Subtract the fiber 2 grams from the Carbs 4 and you get the Net carbs 2 grams.
2 net carbs. you subtract the fiber from the total count as they are not digestible calories
You subtract fiber. 4 total carbs – 2 fiber = 2 net carbs
You subtract the fiber, it’s 2 grams Net carbs.
Carbs may be 4g, but don’t forget to subtract the fiber (2g). That leaves you with 2 “net carbs,” which is how most recipes figure the final carbohydrate number.
It says 2 grams of NET carbs. To get net carbs you take the total carbs which are 4g and subtract the fiber which is 2g leaving you with 2g of net carbs.
Total Carbs – Fiber = Net Carbs
when counting carbs you normally subtract the fiber grams from the total carbs listed. That will give you 2 carbs for each tortilla.
Because you deduct the fiber from the carb count.
Carbs in this context means net carbs (net carbs are carbs minus fiber since fiber isn’t used by the body for anything outside of digestion). So 4 carbs – 2 carbs of fiber = 2 net carbs.
It’s 2 net carbs. 4 carbs minus 2 fiber = 2 net carbs
Because the 2 of fiber is deducted
I think they are speaking of netcarbs. Netcarbs are carbs minus fiber and this is whats counting.
When counting carbs for Keto diets, you take the total carbs and then subtract any carbs from fiber so this recipe nets 2 carbs.
You subtract the fiber from the total amount of carbs to get your net carbs. So 4 total carbs less 2 fiber is 2 net carbs.
You subtract the diversity for a net 2 carbs
That should of said subtract fiber
Once you subtract the fiber(2g) from the carbs(4g) the net carbs would be 2g meaning each tortilla only has a carb impact of 2g when you are tracking your macros.
Two of those grams are fiber, so subtract them, and you’re left with 2 g net carbs.
Pamela, you subtract fiber and sugar alcohols from the overall carb count as it doesn’t affect the body like sugar.
You subtract the fiber from the total carbohydrates to get net carbs of 2
Do they have to store for 3 days before cooking?
It means that you can keep it in the fridge for 3 days, you only need to let the dough rest for 15 minutes 😉
Has anyone used these in a wrap? Are they good for that ? I’m curious. Just starting my journey for weight loss surgery and need keto and I love wraps!
You list coconut flour as a sub but that paragraph focuses on oat fiber. Is that what you meant as the sub there–oat fiber?
Okay, so coming from someone who grew up at the family tortilla factory…
I was very satisfied with these. Obviously, they are not the same as a tortilla de harina o maiz, but they were pretty darn good as a substitute.
I was going to have nachos for dinner, but since I didn’t care for the chips, I made a taco instead. I put my meat into the tortilla, then fried the bottom and two sides while cupping the whole thing with tongs. I liked this better than the chips that I fried then baked according to directions.
I will definitely be making these again. And again. And again.
Thank you!!!
I am not a fan of the texture of coconut flour. Is it very noticeable in these?
Holy cow, I just made them this morning and filled them with cooked pork……really really good. Can’t even tell that there is coconut flour in the mix!
If you’re asking if it’s gritty, it shouldn’t be as long as you use finely ground coconut and blanched almond flour.
This is the best tortilla I’ve come across! I followed the recipe exactly as written. I wasn’t too sure about the skillet – so used my 10″ lodge on my gas stove. I rubbed a thin ‘sheen’ of lard in it with a paper towel and then got it really hot so the water danced on the surface. I was really getting the hang of rolling, drop in the pan, flipping, pinch off 26grams repeat 🙂 Thank you!!
Mine are a disaster. I weighed the ingredients and subbed sesame flour. I mixed it with a kitchen aid mixer. The dough was hard and dry. I haven’t cooked them get but I had to use a rolling pin. The dough was to hard for the tortilla press. Help!
Does anyone know how well they re-heat? What method have you tried and do you recommend? I’m wondering — simply because I want to prep enough for the week (or 2-3 days out).
Thank you!
I used a skillet again. And they were fine. I stored them in parchment paper in the fridge.
I’m curious. Has anyone ever fried these like a chimichanga? I’ll be making them for tacos for sure, but I’d be amazing if I could replicate a beloved recipe into something gluten-free and lower carb.
They work! Check out the dumplings or ravioli recipes for reference Meredith (they use the same dough!) xo!
Great recipe:) But I tried to follow the ingredients and I think the water should be more. I mixed them by hand, so maybe with food processor woutbe easier.
I also added a tablespoon of nutritional yeast, 1/2 teaspoon of instant yeast and the taste is almost identical with the wheat flatbread for tortillas and doners.
I increased the amount of water to 6 tablespoons and the dough was quite hard to roll. Next time I will try with more water and perhaps a tablespoon with oil.
Thank you for bringing life in my keto diet:)
You say skillet is preferable to a pan. What is the difference?
These were super easy and delicious as a kebab wrap! I decided to also make them into nan bread, to go with chicken makhani, so subbed the almond flour for cashew 60g and upped the coconut flour to 40g, used less water. Got a very sticky dough, but was fine to roll after an hour in the fridge. I got the fluffiest nan breads ever, and popped them under the grill topped with garlic butter before serving. Come in at about 4g carbs each with the cashews instead of almonds, but the bread is softer and chewier.. (I got 4 nans out of the mix). Will use this recipe for everything!
Can you use how many tablespoons or whatever the amount is , instead of grams, as that’s weight and I don’t have a scale. The rest of the recipe is good, and I’d like to make them today?
You can click on “US cups” right under the recipe. It will convert to cups/tablespoons, etc.
click on the cups button and they will all be cups and teaspoons. I did the same thing and complained to my son and he showed be the cup button.
Thank you! Thank you! Thank you!
I’ve just made a batch and they are so good!
I’m shocked at how good these turned out! Looking forward to making them again. Might even buy a tortilla press because of how impressive this recipe was!
Any tricks on using the tortilla press? I have one and my dough sticks fast every time 🙁 I’ve never used one before and am wondering if I’m doing it wrong.
Use parchment paper as a “liner”. I just rip off about a 6-7 inch strip of parchment paper and fold it in half and put the dough ball between the paper set it on the press – works like a charm.
No parchment paper then use a plastic bag ,you know the ones we use for our produce just cut in half and lay one on the bottom press put dough on top then put plastic on top of the dough and press. If they still stick then you must have too much liquid in the dough.
Saran Wrap on each side!
If you slit a suitably-sized food safe plastic bag up the sides – a freezer bag is good – and use that in the press (one side of the bag on the base of the press, dough in the centre of it, fold the other side of the bag over onto the dough, press) the dough slides beautifully as it’s being pressed and the tortillas just lift off. No waste either as I wash mine and use it over and over.
Could you use these fir encukadas
For enchiladas
Hi Peggy,
I am going to try this for enchiladas tonight. I will let you know!
I have now made these tortillas twice and love them. They mimic flour tortillas very well. Last night I made Tacos Rajas with turkey and they were awesome. I ate four and thought I was going to bust! Rajas recipe: two roasted poblano peppers and two roasted red peppers cut into strips (rajas), 1/2 a onion diced and sauteed in butter, add rajas once the onion is translucent and a clove of garlic chopped and cook another 5 minutes. Add about a cup and a half of chopped cooked chicken or turkey, and 6 oz sour cream and mix well on medium heat for a few minutes. Salt and pepper to taste. Fill the eight freshly made tacos with the rajas filling and enjoy!
Wow I haven’t made those in years, thanks for the reminder. I love them💞👍
🙂
That sounds delicious 😋
One of the first recipes i came across when looking at making keto mexican and they don’t disappoint. I rolled mine into 3 large burritos and they worked like a charm. They are pliable and have a neutral taste much like a burrito. Will be using this recipe again!
Didn’t think it could be possible…these are so close to the real thing and easy to make, Thank you!
This recipe is saving my sanity as I get back into keto. I’m so pleased with how these taste so similar to traditional tortillas. We’ve used them with carne asada, ground beef, and eggs/cheese for breakfast tacos.
I am grateful for all the effort you put into bringing us these recipes. I’m certain I visit your site on a daily basis to look at the photos and dream about what recipe of yours I will make next.