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.
Going to try this recipe tomorrow. I was just wondering when you said you could freeze them is that as dough or after cooked?
How do suggest freezing them…flat stacked or filled and rolled. Haven’t tried this yet but only one in house grain free so def need freezer tips. Thanks for all the great recipes ❤ Lynne
Hi
I’m on a strict keto diet, I would like to make these tortillas they sound pretty good,
but what can I use to substitute the Xanthan gum? nothing with starch please!
Thank you.
Xanthan gum is strict Keto Sylvia 😉
Xanthan gun does not agree with me so I use glucomannan powder. Seems to work fine.
I use psyllium husk.. almost the same qty and it works just fine.. Also, it has 0 net carbs 😉
but why are you not keen to use xanthan gum?
You can also use chia seeds, or flaxseed mixed with water, If u look it up you should find tons of stuff!
This is the second time I’ve made these… probably the best tasting and my fave way to make them. So happy I tried this recipe.
Are you able to store the cooked tortillas? If so, how? I’d like to make a bunch to use throughout the week. thanks!
I store them in a covered container in the fridge. They are just as good as the freshly cooked Ones.
Your recipes are the best! Honestly, if you would make and sell your yeast bread, tortillas, chips, cereal, and cinnamon rolls we would order and it has on a reoccurring basis!
Your do beyond talented!
Thanks so much Jackie, you’re so sweet! Well, the good news is that we are starting to sell our own products… starting with keto pasta!! 😉 https://www.getnooda.com
you are amazing, i hope you know that! i’ve been craving a nice tuna melt and i was in luck when i saw that you had a recipe for tortillas! this is not the first recipe of yours that i’ve made, so i knew that i would not be disappointed. they turned out amazing! thank you so very much 🙂
Thanks so much Jada!! So happy to hear you enjoyed (love the idea of a tuna melt with these btw!!)
I’m allergic to coconut – would it be possible to use all almond flour?
I made them the first time without the coconut flour (because I was out!)and they were still great.
Just made these for dinner and OMG they are incredible. Will be making this over and over again. Thank you so much for the recipe!!!!
Any substitution for the egg? I was going to try with a flax egg…
I used a quarter of a cup of greek yoghurt as I ru out of eggs. turned well
You mentioned using oat fiber as a substitute with yeast. What would those measurements be?
Hello! can already tell I have found a good one! Thanks! I have everything but the almond flour. Currently Out. But I have oat fiber, coconut flour, the xanthan gum, etc. so is the oat fiber one to one in exchange for the almond flour?
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I never comment on these sites. WOW. I have been Keto for 7 months (am down 99 lbs).. and I just decided to make homemade garlicky beef shawarmas. I needed a bread/wrap and gave this a whirl. It’s my first bread substitute that I really enjoyed <3 thank you so much, will be making this again
Wonderful to hear Becky!
These were awesome. Great substitute for Lebanese bread for me 🙂
Amazing!!! Made into chicken cheese quesadillas so delucious!!! I could eat these tortillas everyday! Way better then store bought processed/unknown ingredient ones!!! Thank you for sharing recipe!!!!
The recipe does not indicate if cooking dry or with oil? I have made this recipe several times but never have I seen them pop up.
I cooked mine dry. They don’t really puff up. But my corn tortillas don’t usually either. If you cooked in oil did they turn out good (soft and pliable)? Thanks
I warmed them in a pan without oil for pliable quesadillas, but I also stuffed them with shredded chicken and cheese and then pan fried them in a couple of tablespoons of avocado oil to make crispy flautas. Both ways worked well. Without oil they stayed nice and pliable and with oil they got super crispy and held the cigar shape.
I’ve cooked them dry, for a quesadilla, and I’ve also rolled them and pan-fried them in a shallow coating of oil, for flautas. They work both ways! I couldn’t believe that they actually ROLLED and held their shape and got crisp! This is a shockingly good recipe – and even better now that I bought a tortilla press!
I love this recipe. I doubled it and used it for the crust of the best deep dish pizza ever. I cooked the pizza in an 8″ cast iron skillet and it worker perfectly. I had some dough left over, so we will make tacos.
Thanks you for your keto creativity.
My pleasure John!
John, what temp and for how long did you bake it at? Thanks!!
Ooh! How long did you cook and at what temp? Did you bake it first or with the toppings?
Could I freeze these? I live alone and would like the option of having them already at hand on nights when I don’t feel like cooking. I already have the taco meats (both hamburger, chicken and pulled pork) in the freezer. I’m thinking that flash freezing them then staking them with freezer paper between each tortilla…but would freezing them change the taste or texture? Thanks! I LOVE you blog!
This is so fun and easy to make! I followed the recipe exactly but I had one question. When I rolled out the dough, the ends were cracking so it wasn’t a perfect circle. Any idea why? Also, do you put an oil or ghee when cooking them?
Excellent recipe.
We had a Mexican meal without the guilt.
MOLCAJETE accompanied by these awesome tortillas the whole family loved. Also did chips and salsa, which didn’t go so well with the toddlers, but they are chip lovers. For keto dieting they were incredibly satisfying and CRISPY. Fried then baked did the tricky many puffed right up with great air pockets. Eager to try the Doritos…. 😉
Thanks for your great recipes. You are my go-to for all keto recipes. They always turned out good!
I made these last night and what a game changer! These are so delicious and easy to make. I rolled out the dough by hand and only got 6 tortilla’s. I used them for chicken fajitas and they were amazing!
I’m doing vegan keto , I don’t eat eggs, what would be a good substitute? or I can just make the same recipe without egg. Thank you
Freaking fantastic!!! Use a digital scale and you are in business. These come together quickly and I like that you can keep the dough in the fridge for a few days and roll/press them as needed. A must try. I made the carnitas to go along with them. Yum!
I am a pastry Chef and also I’m doing keto , I’m down 83 lbs, I was skeptical at first because I’m Mexican tortillas are in my DNA – I made these and these are hands down the tastiest tortilla ever , I didn’t have a tortilla press but I did roll them on a silpat- place the tortilla round at( 1.1oz round), with the silpat on the hot skillet then peeled it off when hot about 3 seconds , took the tortilla off the silpat , then finished them of the skillet for 3 seconds , I will be making these again , I can have crunchy tacos again !! Thank You Paola
Ugh! I have no apple cider vinegar. And I’m staying away from stores. I have pomegranate or red wine vinegar. Do you think one of those might work. Im so E cited to try these. TIA
I made the first batch by pressing them out by hand/rolling them out. I loved the taste and decided to order a tortilla press. So very glad I did! I just got done making 3 batches (cause I that is all the xanthan gum i had left) and they are awesome! Taste is so close to the original and very flexible. I can’t wait to make burritos, quesadillas, empanadas, and pasties (cause my family is from the midwest) thanks so much for this recipe.
Buy the tortilla press she recommends y’all. Worth every penny!
These were shockingly easy and really, really good! I’ve been doing clean keto for more than a year now and have simply avoided “bready” products of any kind. And it’s been pretty easy because the food I eat is generally so good that I’m satisfied without the bread items. The only thing I truly missed the was a nice tortilla with Mexican food. Well, I am happy to say that these met my expectations! They stayed pliable enough that I could filled them with shredded chicken, picked red onion and avocado. I rolled them tight and then fried them until they were golden brown, flautas style. OMG were these ever satisfying! Thank you for a fabulous, perfect, easy, life-changing recipe!!
I forgot to mention that I did use a digital gram scale for the recipe since, as I believe you mention in the notes, it’s the most accurate way to measure. And they crisped up perfectly when fried in avocado oil!
These saved my life lol. I will say that the first time I tried them (3 days ago) they didn’t come out that great. Still good but not as good as my second time. The first time I used the exact recipe except I did it in my kitchen aid. The taste was good. The texture was wrong. Too dry didn’t roll out well and not combined enough imo.
This time, I used my food processor like she said in the instructions. I also added one more teaspoon of water and the dough was way more doughy and well combined. They rolled out way better (I grew up rolling the tortillas with a rolling pin and I guess I am now old school), way more round shaped.
Thank you so much for this recipe. I started doing low carb 2 1/2 weeks ago and have lost 17 lbs so I am excited but I don’t want to miss out on tacos and I hate store bought. Thank you thank you thank you for preserving the Mexican in me lol!!!
Can they still be made without the vinegar? Would it affect the texture?
My tortilla press comes today, hopefully. I’ve been thinking about buying one but no recipe induced me to until this one.
About the skillet temperature – I’ve cooked on nothing but a NuWave PIC for many
years. Induction is the only way to go, but you have to have induction-ready cookware (stainless or cast iron), and most cookware is labeled as such, but you can also use the magnet test. I don’t even use my stove top on my wonderful Samsung range anymore. This is one of those As Seen On TV purchases that’s pure gold, but you can find them on Walmart shelves and Amazon now. I like the one that has a 5 degree variant over the 10 degree – more accurate. I’ll be trying my T-Fal non-stick skillet with the stainless-clad bottom or one of the great cheap Induction-ready ceramic coated skillets I got at Aldi. They’re light enough that I can lift them off the burner and wave them in the air a bit to cool them down quickly. Or even spray them with a mist of water. The burner is instant response to increasing or decreasing it’s power. Cast iron won’t cool down nearly as quickly if you need it to. Anyone who hasn’t tried induction will fall in love with it. (PS: This is not related to the Induction phase of the Atkins low carb diet. Totally different thing.)
I made this recipe for the 1st time tonight and it seems to have come out OK but it’s still a little grainy. I used a kitchenaid stand mixer with the paddle attachment. Would it come out better in a food processor, does that help the consistency? Also how do I keep them from cracking when I tried a fold them there’s still pliable but they do crack any ideas? I even pressed them out to about 6″ and pan was hot and I didn’t cook them too long. I live in Arizona, would more water help?
My gosh, this recipe has been available for the past freaking 3 years?!!!!. How come I’m just seeing this. This was the best freaking tacos ever. I want to thank you from the bottom of my heart. Tomorrow I’m making a quesadilla and the next, a grilled cheese tortilla….so many endless possibilities!!!