Enjoy wraps again, guilt free, with these Keto and Low Carb Almond Flour Tortillas! They are simple to create, sturdy and pliable, and just 1.6 g net carbs per tortilla. This recipe for almond flour tortillas is perfect for quesadillas, carnitas, nacho chips, tacos and more!
This post was originally published on December 6, 2019, and has been updated with fresh content, plus we’ve added a video!
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!
This recipe for almond flour tortillas is perfect for making any sort of wrap such as chicken, avocado and bacon, egg salad, or any of your favourites.
I also love them for Low Carb Quesadillas, or make them into mini tortillas for these extra delicious Instant Pot Carnitas or Tacos! Bonus, you can even make these Keto tortillas into Baked Tortilla Chips or Nacho Chips! Either way you choose, I hope you love these low carb tortillas as much as we do!
Ingredients
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 Dinner Rolls.
How to make this recipe for almond flour tortillas
Using a clean coffee grinder, blend the psyllium husk into a fine powder. Dump it into 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 portions for mini tortillas) and roll each into a ball. Let the dough rest for 10 minutes.
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 one piece of parchment paper down on the tortilla press, gently press a ball of dough in the center, then place a second piece of parchment paper on top.
Press the tortilla press down until the dough is flattened into a paper thin circle, about 7″ in diameter.
Carefully remove the top 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 second piece of parchment paper. Fry the tortilla for about 1 minute, until little brown marks have just started to form.
Repeat for the remaining Keto 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!
Frequently Asked Questions
Why are my keto tortillas sticking to the parchment?
This could be caused by either not a long enough rest period when making the dough, or not enough psyllium husk. Try letting the dough rest a little bit longer before pressing.
If they are still sticking, then there probably wasn’t enough psyllium husk used in the dough. You could try lightly oiling the paper, or adding more ground psyllium husk or almond flour.
How many carbs are in almond flour tortillas?
In these homemade Almond Flour Tortillas, there is just 1.6g net carbs per tortilla!
What kind of tortillas are Keto friendly?
There are all sorts of Keto tortillas on the market today. Mission makes a great tortilla, as well as Mama Lupes. But why buy them when you can easily make fresh Keto tortillas at home?!
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Almond Flour Tortillas
Ingredients
Method
- Tortilla press – see notes if you do not have one
- 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 second piece of parchment 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 one piece of parchment from the flattened 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!
Video
Notes
- Divide them into 8 or 12 to make mini tortillas – perfect for Carnitas or small soft shell Tacos.
- I use the NOW brand of psyllium husk to ensure my tortillas don’t turn purple!
- 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 in between two pieces of parchment paper before rolling or pressing.
- 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.
- If the dough is sticking to either of the papers, try spraying the papers lightly with oil.
- 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.
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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!
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! 😋
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.
Thanks Patti, I hope it works well for you 🙂
These almond flour tortillas look amazing!! They have the perfect texture. And are so easy to make! Thank you!
Enjoy!
Hi Aleta, does it matter whether to use whole psyllium husk or powdered? I believe using the powdered version would save the extra step of blending whole psyllium husks but please let me know. Thanks!
Hi Nicky, you could try using the powdered. If the dough is too sticky to work with you’ll just need to add a bit more psyllium husk 🙂
Only 6 ingredients? I can’t believe these turned out so well without being more complicated. Thank you! We really enjoyed these.
Oh I’m so glad you enjoyed them! Thanks Tara 🙂
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.
Right? So awesome! Enjoy Marisa!
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!
Thanks Jess, I hope you love them too!
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!
Thanks Veronika! It’s rewarding and fun to make your own!
It’s so awesome you made these with almond flour! They look perfect too 😀 Perfect low-carb option ^_^
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!
These Tortillas are definitely healthy and delicious. Made out of Almond Flour awesome.Best snack ever.
Thanks Veena!
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 🙌🏻
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.