Pliable, easy low carb tortillas with only 4 ingredients! This recipe does NOT TASTE EGGY and is extremely versatile - you can use it to make burritos, quesadillas, enchiladas, taco cups...or simply use it to make Keto wraps for a delicious, quick low carb lunch.
Table of contents
There are a lot of keto tortilla recipes out there that are either a glorified omelette or that use plenty of cheese. I've tried quite a few and I've done a fair bit of experimenting, but I never ended up with anything truly spectacular.
I wanted to create a tortilla that does not use loads of eggs. Also, whilst I love cheese (I have a great wrap recipe that uses mozzarella), I felt like creating a keto tortilla recipe that works in both Mexican recipes AND a good everyday lunch.
Can you eat corn tortillas on Keto?
Traditional corn tortillas are very high in carbohydrates, which causes blood sugar to spike. Basically, they're not a good idea when you're trying to keep your insulin in check.
Equally bad are any tortillas made from wheat, whole wheat or other grains.
Think of this recipe as a heartier, more rustic version of corn tortillas.
My low carb tortillas are gluten-free, dairy free, high in fiber and protein and contain just 2.6 grams of net carbs per tortilla.
This recipe is so simple - only 4 basic ingredients!
Almond flour - I used ground almonds, which are equivalent to regular almond flour in the US. If you are using super-fine almond flour, reduce it by 2 tablespoons.
Flax meal - The colour of flax you use will dictate the colour or your wrap. I used golden as I think it yields a nicer colour but the brown would work too. If you don’t have milled flaxseed to hand you can easily make your own by buying whole flaxseed and blitzing in a food processor until fine.
Psyllium Husk - The psyllium is essential in these keto tortillas as it helps with the texture and elasticity so they’re nice and bendy and roll easily.
Make sure you know the type of psyllium you're using: WHOLE psyllium husks may appear to be powder at first glance, but if you look closely, they look like little sticks. Psyllium husk powder is a proper powder and you'll only need 1 tbsp.
Egg - I used a large egg.
Water and sea salt
👩🍳How to make low carb tortillas
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1.) Place all the dry ingredients in a mixing bowl (almond flour, flax meal, psyllium husk and salt, if using). Mix well to combine.
2.) Add the egg and mix with a fork. Slowly add the water a few tablespoons at a time and mix to combine until a dough forms. Use your hands to massage and roll the tortilla dough into a ball.
Now, cover the ball with plastic wrap and place it in the fridge to chill for about 30 minutes.
The chilling time is essential because it will help you roll the dough out thinly without it sticking or becoming too fragile.
3.) Remove the dough ball from the fridge and cut it into 4 portions.
4.) Roll the dough between two sheets of greaseproof paper or a silicone mat and 1 piece of parchment paper. Make sure you roll it out thinly with a rolling pin.
If you loooove tortillas, you could consider getting a tortilla press to save time!
5.) Place a bowl or saucepan lid over the dough as a template and cut out a circle with a sharp knife. Use the cut-offs from each tortilla to make the 5th and 6th tortilla.
If you have leftover dough scraps, chop them up and toast as nachos!
6.) Heat a non stick pan or cast iron skillet with a little ghee, coconut oil, butter or olive oil.
Fry each tortilla for about 1 minute on one side and up to 40 seconds on the other.
Be careful not to overcook the tortillas to prevent stiffening. Re-grease the pan for each tortilla and repeat until all almond flour tortillas are cooked.
This recipe makes 6 low carb tortillas @ 7 inch / 18 cm OR 8 small tortillas @ 6 inch / 15 cm.
My kids have used the dough as a base for mini pizzas with homemade tomato sauce, ham and cheese.
The wrap you see in the images is stuffed with a quick healthy slaw, avocado and some roast chicken. Of course, any filling of your choice works!
Roll the dough out thinly. If the tortillas are too thick they will break when you fold or roll them. This may take a little practice. Once you've made one that's too thick you'll know straight away!
Work with fridge cold dough. You can only roll out the dough thinly if it's cold - so definitely make sure your dough has chilled in the fridge sufficiently. If it's room temperature it will be more fragile and may tear when you transfer it from the parchment paper to the frying pan.
Use a saucepan lid. When I made this recipe a second time I used the lid of a small metal saucepan to cut the circles. This worked really well.
Fry over medium heat. Also, don't fry for too long so they stay pliable. You can see in the images that my tortillas don't have the signature browned spots we know from corn tortillas. This is because I have found that they lose their flexibility if you fry them at a high heat.
🔄Variations and Swaps
Nut-free: If you cannot have almond flour, I suggest you sub with sunflower seed flower 1:1. You can make your own sunflower seed flour by blitzing sunflower seeds in a food processor.
Xanthan gum: A god substitution for psyllium husk is xanthan gum. I'd use 2 teaspoon in this recipe.
Coconut flour: Use my recipe for coconut flour tortillas instead!
Vegan: Here is my recipe for egg free tortillas:
1 2⁄3 cup / 160g almond flour
1⁄4 cup / 30g golden flax meal
2 tablespoon / 10g whole psyllium husks
1⁄2 teaspoon baking powder
1⁄2 teaspoon xanthan gum
2 tablespoon olive oil
3⁄4 cup / 180 ml warm water
salt, to taste
Crispy low carb taco shells
Use a saucepan lid or bowl with a diameter of 5-6 inch/12-15 cm to cut out thin, small circles. Fry the dough over a HIGH heat until it's lightly browned.
While the taco is still very hot, lay it over the rim of a large pan or bowl (a wok works well) and let it cool into a firm taco shape.
I have a great recipe for coconut flour taco shells - there's an image on how I cool them if you'd like to see. It's the same principle.
Easy Keto tortilla chips
Roll out the dough between 2 sheets of parchment paper into one large rectangle. Remove the top paper and, using a pizza cutter or knife, cut into triangles (I have a recipe for Fathead dough tortilla chips where you can check out how I cut the dough).
Bake in the oven @ 180 Celsius / 350 Fahrenheit for about 12-15 minutes or until lightly browned on top.
Rotate the baking sheet if the back browns quicker than the front. Baking time will depend on how thinly your dough is rolled out - the thicker, the longer it will take!
More flavor combinations
Try these spices to jazz up the recipe:
Garlicky - ¼ teaspoon garlic powder + ¼ teaspoon onion powder
Mediterranean - 1 teaspoon dried basil, 1 tablespoon tomato puree or sun-dried tomato paste + 2 tablespoon nutritional yeast
Mexican - 1 teaspoon smoked paprika or cumin + 1 good pinch of chilli
Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Other keto diet recipes
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4 Ingredient Low Carb Tortillasfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 ½ cup almond flour 150g (reduce by 2 tablespoons if you're using super-fine almond flour)
- ⅔ cup flax meal 80g
- 2 tablespoon whole psyllium husks 8g (or 1 tablespoon psyllium husk powder)
- 1 large egg whisked lightly with a fork
- 10 tablespoon lukewarm water
- ¾ teaspoon sea salt optional
- Place all the dry ingredients in a mixing bowl (almond flour, flax meal, psyllium husk and salt). Mix well to combine.
- Add the egg and mix. Slowly add the water a few tablespoons at a time and mix to combine. Use your hands to massage and roll into a ball. Place in the fridge to chill for about 30 minutes.
- Remove from the fridge and cut into 4 portions. Roll the dough between two sheets of grease-proof paper or a silicone mat and 1 sheet of greaseproof.
- Use a bowl as a template and cut around using a sharp knife to form tortillas. Use the cutoffs to make the 5th and 6th tortilla.
- Heat a non stick frying pan or cast iron skillet with a little ghee, coconut oil, butter or olive oil. Gently warm each tortilla for about 1 minute on one side and up to 40 seconds on the other. Careful not to overcook the tortillas to prevent stiffening. Re-grease the pan for each tortilla and repeat until all the tortillas are cooked.
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