Home » Low Carb » Almond Flour Tortillas

Almond Flour Tortillas

Enjoy wraps again, guilt free, with these Keto and Low Carb Almond Flour Tortillas! They are simple to create, sturdy and pliable, making them easy to use for all your tasty wrapping needs!

Four almond flour tortillas rolled up.

At no additional cost to you, I may make a small commission for purchases made through links in this post.

I looove wraps!! Well, I suppose you do as well, or you probably wouldn’t be here, but I mean, who DOESN’T love wraps? All the tasty things you can fold up together to create endless flavour combinations.. so tasty!

These almond flour tortillas are perfect for making any sort of wrap such as chicken and bacon, egg salad, or any of your favourites. I also love them for Low Carb Quesadillas and of course, Tacos, or make them into mini tortillas for these extra delicious Instant Pot Carnitas! Either way you choose, I hope you love these low carb tortillas as much as we do!

Why it works

  1. With a few choice equipment pieces and a handful of ingredients, you can make your very own almond flour tortillas from scratch!
  2. These keto tortillas are easy to make and actually really fun! My kids love to help me (especially with the tortilla press).
  3. We use psyllium husk in these almond flour tortillas to bind the dough together, making these keto tortillas sturdy and pliable.
4 mini almond flour tortillas, each with shredded cabbage, cilantro and pork.
Instant Pot Pork Carnitas

Ingredients

  • almond flour
  • psyllium husk
  • sea salt
  • olive oil
  • an egg
  • hot water

Psyllium Husk – Psyllium Husk is the magical ingredient used in these almond flour tortillas to bind the dough together and keep them sturdy and pliable. We take the husk and then further grind it into a fine powder using a clean coffee grinder. Psyllium Husk has been known to turn baked goods purple. Yup, purple. It is still edible, though I have always used the NOW brand of psyllium husk and have never had any purple keto tortillas or Keto Dinner Rolls.

How to make Almond Flour Tortillas

Using a clean coffee grinder, blend the psyllium husk into a fine powder. Take 20 g (about 1.5 tbsp) and add it to a medium sized mixing bowl with the almond flour and sea salt. Whisk to combine and then bring a kettle of water to a boil.

Bowl of almond flour, psyllium husk and salt next to olive oil, eggs and a tortilla pres.

Add the egg and olive oil to the almond flour and knead until fully combined with a wooden spoon.

Bowl of almond flour tortilla dough before the boiling water is poured in.

Slowly pour 1/3 c hot water into the flour mixture while kneading the dough with the wooden spoon constantly.

Almond flour tortilla dough all ready to go.

Knead the dough for a minute or two, divide into 4 equal portions (or 12 portions for mini tortillas) and roll each into a ball. Let the dough rest for 10 minutes.

almond flour dough divided into 4 balls.

Heat a large non stick skillet on medium heat and drag out your tortilla press. See notes below if you do not have one. Place a piece of parchment paper on the bottom of the tortilla press, 1 ball of dough in the center, and then a piece of wax paper on top of the dough.

three balls of almond flour tortilla dough beside a tortilla press with parchment paper and one ball of dough.

Press the tortilla press down until the dough is flattened into a paper thin circle, about 7″ in diameter.

bowl with three balls next to a tortilla press with one pressed tortilla.

Carefully remove the wax paper from on top of the tortilla. Place the now exposed side of the tortilla onto the hot skillet, and then carefully peel away the top layer of parchment paper. Fry the tortilla for about 1 minute, until little brown marks have just started to form.

skillet with one cooked tortilla next to a tortilla press with one pressed tortilla.

Repeat for the remaining 3 tortillas. Store these almond flour tortillas in air tight reusable bags the fridge for up to a few days, or divide them with parchment paper and store them in the freezer!

Four almond flour tortillas rolled up.

Expert Tips

  1. Although I highly recommend using a tortilla press, because you will get perfect tortillas without much effort, there are other ways to make tortillas without out one. You can either roll the dough out as thin as possible using a rolling pin, then cut it into a circle using a pizza or fondant cutter, or press each ball of dough into a thin tortilla using a heavy cast iron skillet. Either way, be sure to place the dough on top of a piece of parchment paper and then a sheet of wax paper over top of the dough before rolling or pressing.
  2. Be sure the skillet you use in non stick, other wise the tortillas will stick to the pan. If using a cast iron skillet, lightly oil the surface with olive or avocado oil, and then wipe it away gently with a piece of paper towel to avoid making the keto tortillas crispy.
  3. If the dough is sticking to either of the papers, try spraying the papers lightly with oil.
  4. Do not over cook the tortillas. How long they need to fry depends on how hot your skillet is. Some may need 30 seconds a side, others may need 2 minutes a side. You’re looking for very small amounts of brown bits to keep the keto tortillas soft and pliable.
almond flour tortilla with ranch, chicken, avocado and arugula.
Almond flour tortilla with ranch, chicken, avocado and arugula.

Try out your new Keto Tortillas:

Here are some other low carb bread recipes you might like:

Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest recipes!

cutting board with 4 rolled up almond flour tortillas.

Almond Flour Tortillas

Keto and Low Carb, these Almond Flour Tortillas are easy to make, sturdy, pliable and are perfect for tacos, chicken wraps or make them mini for Carnitas!
5 from 12 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 tortillas
Author: Aleta

Ingredients

  • ¾ cup almond flour super fine
  • 20 g psyllium husk about 1 ½ tbsp after it’s been finely ground
  • ½ tsp sea salt
  • 2 tsp olive oil
  • 1 egg
  • cup hot water

Instructions

Equipment Needed

  • Coffee grinder
  • Kettle
  • Large non stick skillet
  • Parchment & Wax paper
  • Tortilla presssee notes if you do not have one

Directions

  • Using a clean coffee grinder, blend the psyllium husk into a fine powder, then add it to a medium sized mixing bowl with the almond flour and sea salt. Whisk to combine and then bring a kettle of water to a boil.
  • Add the egg and olive oil to the almond flour and knead until fully combined with a wooden spoon. Slowly pour 1/3 c hot water into the flour mixture while kneading the dough with the wooden spoon constantly. Knead the dough for a minute or two, divide into 4 equal portions (or 12 for mini keto tortillas) and roll each into a ball. Let the dough rest for 10 minutes.
  • Heat a large non stick skillet on medium heat. Place a piece of parchment paper on the bottom of the tortilla press (see notes below if you do not have one), 1 ball of dough in the center, and then a piece of wax paper on top of the dough. Press the tortilla press down until the dough is flattened into a paper thin circle, about 7" in diameter.
  • Carefully peel back the wax paper from on top of the tortilla. Place the now exposed side of the tortilla onto the hot skillet, and then carefully peel away the top layer of parchment paper. Fry the tortilla for about 1 minute, until little brown marks have just started to form. Flip the tortilla over and fry for another minute, until the other side has browned a little bit.
  • Repeat for the remaining 3 tortillas. Store these almond flour tortillas in air tight reusable bags the fridge for up to a few days, or divide them with parchment paper and store them in the freezer!

Notes

Expert Tips

  1. Divide them into 8 or 12 to make mini tortillas – perfect for Carnitas or small soft shell Tacos.
  2. I use the NOW brand of psyllium husk to ensure my tortillas don’t turn purple!
  3. Although I highly recommend using a tortilla press, because you will get perfect tortillas without much effort, there are other ways to make tortillas without out one. You can either roll the dough out as thin as possible using a rolling pin, then cut it into a circle using a pizza or fondant cutter, or press each ball of dough into a thin tortilla using a heavy cast iron skillet. Either way, be sure to place the dough on top of a piece of parchment paper and then a sheet of wax paper over top of the dough before rolling or pressing.
  4. Be sure the skillet you use in non stick, other wise the tortillas will stick to the pan. If using a cast iron skillet, lightly oil the surface with olive or avocado oil, and then wipe it away gently with a piece of paper towel to avoid making the keto tortillas crispy.
  5. If the dough is sticking to either of the papers, try spraying the papers lightly with oil.
  6. Do not over cook the almond flour tortillas. How long they need to fry depends on how hot your skillet is. Some may need 30 seconds a side, others may need 2 minutes a side. You’re looking for very small amounts of brown bits to keep the keto tortillas soft and pliable.
 
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 1.6 g net carbs per tortilla, if made into 4 almond flour tortillas.

Nutrition

Serving: 1tortilla | Calories: 184kcal | Carbohydrates: 7.9g | Protein: 6.1g | Fat: 14.7g | Sodium: 317mg | Fiber: 6.3g | Net Carbs: 1.6g
Tried this Recipe? Like it Today!Mention @MamaBearsCookbook

25 Comments

  1. Can I use xanthan gum in place of the psyllium husk powder??

    • Hey Julie, I don’t think you would have the same experience using xanthan gum instead of psyllium husk. Psyllium husk binds much better than xanthan gum, making these tortilla wraps super easy to make. I feel like if you were to use xanthan gum instead, you would have a frustrating experience. If it’s all you have, you could give it a shot and see what happens!

  2. 5 stars
    Finally! A flour tortilla that has the right looks, the right texture and the right taste. I have made so many that were disgusting. I Love these. Made a tuna wrap today. I really think it had a better flavor that real flour tortillas. And so easy…and they stay whole. I am so happy. I can live without bread but these tortillas are a game changer. Thank you so much for sharing. Joni

    • Hey Joni, I am so glad you loved these so much! I too am crazy about them and make them very often. I believe them essentially to this way of love especially because I love tacos and wraps so so much. Just wait until I publish my enchilada recipe using these tortillas!! Sooo delicious! 😋

  3. This recipe is amazing. I have recently begun experimenting with almond flour, but hadn’t considered that it would be possible to use it to make tortillas. Your use of psyllium husk as a binding agent is very creative. I will definitely be trying this recipe as we have diabetics in our house and are trying to lower their net carbs without taking away their favorite foods.

  4. 5 stars
    These almond flour tortillas look amazing!! They have the perfect texture. And are so easy to make! Thank you!

  5. 5 stars
    Only 6 ingredients? I can’t believe these turned out so well without being more complicated. Thank you! We really enjoyed these.

  6. Marisa F. Stewart

    5 stars
    I never knew you could make tortilla from almond flour. What a great idea!! I’m definitely going to try to make them since we are on Keto and low carb. Now we can have our tortillas without guilt.

  7. 5 stars
    I am definitely going to try this recipe out! I am gluten-free and am always trying to find awesome recipes like this! Thank you for sharing this!

  8. 5 stars
    This is a great healthy alternative for a gluten-free diet! I never tried to make tortillas before at home, but I definitely should! Thanks for the recipe!

  9. 5 stars
    It’s so awesome you made these with almond flour! They look perfect too 😀 Perfect low-carb option ^_^

  10. 5 stars
    I use psyllium husk in my seed crackers and had no idea it can turn baked goods purple. You certainly don’t notice on the crackers if there’s any colour issue. I’ll have to try it in a gluten free cake or something similar. In any case, rading your post I was reminded that I really really want a tortilla press. And it’s almost Christmas and I haven’t told my husband yet what I would like. I guess I know now 😀

    • Crazy reaction, right?? I’m not sure which brands have been known to turn baked goods purple… Yes, I LOVE my tortilla press! I use it all the time!

  11. 5 stars
    These Tortillas are definitely healthy and delicious. Made out of Almond Flour awesome.Best snack ever.

      • 5 stars
        I just made these and they are the best keto (and gluten free) tortillas that I’ve come across yet. I used the powdered psyllium (got lots now) rather than grinding. Now I’m going to get a tortilla press so that I can make thinner. (Thicker might make a good Naan or even a pizza, though?)
        Thanks!

      • Thanks David, so glad you liked them so much! A pizza crust or naan bread is such a great idea! A tortilla press is so, so helpful to make these perfectly and quickly 🙌🏻

  12. Hi, thank you so much for the tortilla recipe. They are tasty, but a bit gummy and with a strong psyllium flavor. I started with 2 & 1/2 T of ground powder. They measured and that was only 10g. So I ground more to make it 20 grams. Which do you think would work best; the tablespoon method or the gram scale method?

    • Hey Lyn! I would use the gram measurement. If you find they have a very strong psyllium husk flavour, you could cut back on the psyllium husk to 15g. I have have luck with that amount, but DO find they are more difficult to remove from the parchment and wax paper with the lesser amount of psyllium husk.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.