Pliable, easy low carb tortillas with only 4 ingredients! This recipe does NOT TASTE EGGY and is extremely versatile. Use it to make burritos, quesadillas, enchiladas or taco cups. Or, simply use them as keto wraps for a delicious, quick lunch.
There are a lot of keto tortilla recipes 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. However, 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 low carb tortilla recipe that works in both Mexican recipes AND as a good everyday lunch wrap.
Traditional corn tortillas are high in carbohydrates, which causes blood sugar to spike. They're not a good idea when you're trying to keep your insulin in check.
Equally bad are versions made from wheat, whole wheat or other grains.
Think of this almond flour tortilla recipe as a heartier, more rustic version of corn tortillas.
My low carb tortillas are gluten-free, dairy free, high in fiber and protein. They contain just 2.6 grams of net carbs per portion.
This recipe is so simple - only 4 basic ingredients (plus water and salt)!
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 flax. It has a milder taste and lighter colour. Brown flax would works as well.
Psyllium Husk - The psyllium is essential. It helps with the texture and elasticity of the tortillas.
Egg - I used a large egg.
(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.)
Step 1: Place all the dry ingredients in a mixing bowl. Mix well to combine.
Step 2: Add the egg and mix with a fork. Slowly add the water a few tablespoons at a time. Mix until a dough forms. Use your hands to massage and roll the tortilla dough into a ball.
Step 3: Cover the ball with plastic wrap and place it in the fridge to chill for about 30 minutes.
Step 4: Cut the dough ball into 4 portions.
Step 5: Roll the dough thinly between two sheets of parchment paper using a rolling pin.
If you loooove tortillas, consider getting a tortilla press to save time!
Step 6: 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!
Step 7: Heat a large skillet or non stick pan with oil. Fry each tortilla for 1 minute on one side and up to 40 seconds on the other.
Roll the dough out thinly. If the tortillas are too thick they will break when you fold or roll them.
Work with fridge cold dough. You can only roll out the dough thinly if it's cold. If it is room temperature it will be more fragile and may tear.
Don't overcook. Be careful not to overcook the tortillas to prevent stiffening. 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 too long or at a high heat.
These low carb wraps a great match with my Turkey Chili or this classic Keto Chili con carne and guacamole or salsa.
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.
Substitute the almond flour with sunflower seed flower 1:1. You can make your own sunflower seed flour by blitzing sunflower seeds in a food processor.
A good substitution for psyllium husk is xanthan gum. Use 2 teaspoon in this recipe.
Use my recipe for coconut flour tortillas instead.
Here is my recipe for vegan, 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
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 lightly browned.
While the taco is still very hot, lay it over the rim of a large pan or bowl. 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. It's the same principle.
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.
More flavor combinations
Try these spices to jazz up these low carb tortillas:
Garlicky - add garlic powder and onion powder
Mediterranean - dried basil, 1 tablespoon tomato puree or sun-dried tomato paste and 2 tablespoons nutritional yeast or parmesan
Mexican - smoked paprika, cumin and a pinch of chili
Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Layer the tortillas between sheets of parchment paper when you freeze them. This way, they don't stick together.
Tried this recipe? Give it a star rating below!
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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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I don’t usually leave reviews, I think maybe two so far and that includes auction sites. However….
We have tried some of the other recipes online with little success, either incredibly fiddly to make or weren’t quite what some of the reviews for those read.
These however were fantastic! We ( my husband and myself ) missed bread type foods the most, and def missed the joy of wraps.
These we sat down to eat with honestly, little confidence. I have to say that they were very pleasing, we hardly spoke at all!!! ( which is very unusual ) we tend to do a fair amount of talking during meals oddly. But with these there was very minimal talking ( huge compliment )
We love that the psyllium husk amount is so low as we tend to take what few medications we take with meals and psyllium husk can hinder absorption of some medicines.
Never had flax meal before and both of us were very surprised how much we both really enjoyed it.
My husband was diagnosed with type 2 diabetes 5 years ago, we tried to follow the dietary advice he was provided with with disastrous results. He was constantly having medication amounts increased, new medications being added. One day I watched an episode about the ketogenic diet ( 18 months ago ) it was life changing.
He is now in a pre-diabetic state, off all but one tablet, 10 stone lighter! No hypertension or high cholesterol. I too have lost 8 stone and no longer suffering from a multitude of health problems and found my mental health has been the biggest improvement. However, the absence of breads or bread type foods has always left us Deviating from this wonderful diet until this summer.
Recipes like this one has shown us that there are keto recipes that do rival regular foods and will go a very long way toward preventing us from straying.
So thank you for this recipe, it is 100% a very appreciated keeper.
Thank you for helping so many people make true life changes.
Hi Gemma, I'm so happy you both enjoyed the wraps. We love these because they are so easy to make, and also satisfyingly filling. I know what you mean about missing bread - I did not eat any for months after starting low carb and it was dire. Discovering and then creating my own low carb bread recipes has been the most fun part of running my food blog.
What a fantastic review! Due to your positivity I will be making these soon. So many other recipes are just meh. If you miss a proper sliced bread I would recommend Liv Life seeded bread - so long as you are not gluten intolerant. It's only 3.5g carbs per slice. Available in many supermarkets.
hi just a question how do you calculate the nutrition for 8 small tortillas i am gonna try these they look really great
Just a bit of quick maths: you multiply the amount x 6 and then divide it by 8 🙂
Could you use cashew flour or oat flour. I make oat flour all the time and occasionally cashew flour as I always have both on hand. And how much of either would u recommend.
I would use the same amount of cashew flour as almond flour. With the oat flour, my feeling is that you may need less. Maybe try with 1 cup, mix together and let the dough sit for a bit. Then, assess the consistency and add more if needed.
Thank you so much for this recipe. I made these as Tortilla Chips because I wanted something crunchy for an evening snack so I can take my medication with food. I added 1/2 tsp freshly chopped ginger and 1/2 tsp freshly minced garlic. I have also made the Flathead Dough Tortilla chips. I prefer this recipe instead.
What a great idea to add the ginger and garlic and make them as chips!! Glad you like the recipe.
Thanks for this great recipe. Would you have any advice if I wanted to substitute the flax for coconut flour?
Hi Luke, I'd start with 3 tbsp coconut flour. Also, no water. And add 1 tbsp oil - coconut flour loves a bit of fat. See where you're at then and take it from there (by adding water if necessary) 🙂
I made it twice so far. On both occasions, they were not as versatile as yours, almost a "cracker" texture!! I don't live in the UK (nor the US) but my Psyllium Husk is from London. Anyway, I liked the taste, this is what matters. Many thanks for such ideas.
Hi Dalia, you could experiment using less psyllium or less flax to make them softer. Also, try frying them for a shorter amount of time. Keep me posted!
If you do decrease the flax meal, do you increase something else? Or just leave it out? I'm not a fan of the taste of flax meal...
If you leave it out completely, you'll have to decrease the amount of wet ingredients. Probably you'll only need very little water, maybe 1-2 tbsp. Bear in mind that this will be an entirely different recipe 🙂
First, I am ecstatic to find your website! Not only for myself, as I am on a weight loss journey and trying to go something like Keto-lite, but I also have a Type 1 Diabetic son and am constantly searching for solutions to manage blood sugars AND make his picky pallet happy. Tortillas and a killer sweet tooth that he is genetically burdened with are two of our biggest challenges, besides breakfast
I appreciate that your recipes are typically made with easy to find ingredients that I occasionally have on hand already, even though we are not a full time keto family. Also, thanks for breaking everything down the way you do, explaining why you choose which ingredients and offering substitution ideas. I'm very new to all of this and am super grateful to have finally found what is clearly the best keto site on the web!
Now, 2 questions...when it comes to freezing, you suggested parchment paper to divide them out...wouldn't that risk them drying out a bit and then becoming less pliable? Is there a reason NOT to use wax paper?
I'll move back to the lava cake recipe page and drool, oh, I mean post my sweetener question there, as it is unrelated here
Thank you again, you have already taught me SO MUCH, and I only discovered you when I stumbled on your Lava Cake post via a facebook ad last week. You are truly a treasure!
With love from Texas!
Hi Sandy, thank you so much for your lovely message! I'm really happy you like what you're seeing on my website. And even happier that your son is enjoying the recipes. I know first hand that kids are the harshest critics, especially when it comes to "diet" food!!
I'm not sure if baking / parchment paper and wax paper are the same thing? My paper is not waxed... but I've frozen these between sheets of parchment and it's been no problem. You can also put the tortillas next to each other on a baking sheet and freeze for 2 hours until they're solid, then stack them. Just so they don't stick together.
They'll soften up when you re-heat them. 🙂
Hi Katrin, I liked the taste, many thanks.
Good morning love your page. may I use coconut flour instead of almond. thank you in advance
I haven't tried it. But I would start with 1/2 cup of coconut flour, increasing it to no more than 2/3 cup if necessary. Coconut flour absorbs more liquid and you'll need less of it
These are really good. I slipped up at put double the egg in. Added more psyllium husk and they turned out amazing. My husband says he wants them every day now,
THat's how the best recipes come together!! I once made a carrot cake and FORGOT the egg and found out that way you can make carrot cake without egg!
Great recipe...I used it for mexican.I made a few extra ones that were thicker and I'm going to use them as pizza bases tonight.
What a great idea!!! I must test these as pizza bases!
Hi, Can you use flax seed or linseed instead of the flax meal? Any help would be really appreciated x
Hi Leanne, as far as I'm aware flaxseeds and linseeds are the same thing, and flax meal is nothing but ground up flax seeds. Just make sure your flax is ground, and you're good to go!
The best ever , I was trying and trying so many recipes but it doesn’t taste good like this one
Hi! I love how these tortillas look! I'm thinking of trying them out. Can you freeze these tortillas and warm them up later? :))
Hi Andrine, I heave never tried this. But don't see why it wouldn't work. You'd definitely have to stick them back in the oven for a few minutes to crisp them up after defrosting though.
Any substitute for the egg? Unfortunately I cannot have even a little bit of egg without dire consequences. This is limiting my low-carb options 🙁
The egg does make the tortillas more pliable. But you could try using a flax egg or a chia egg (ground chia seeds and water) instead. I think the tortillas may be more fragile, especially when cold. But they would still taste good.
HI Katrin! I am wondering, what is greaseproof paper? Would the same be parchment paper or waxed paper? Thank you!
Yes, it is parchment paper. We also call it baking paper
Most fantastic, so happy with your recipe
Hi Bridget, I'm really happy you like the tortillas!
So delicious. I’ve had these for lunch all week
Nothing better than batch cooking! 🙂
I was wondering if there was a substitute for the egg in this recipe?
I think without the egg you'll have trouble to keep them pliable and they may break when you fold them. You could experiment with adding 1-2 tsp of xanthan gum for flexibility and ground chia seeds and sufficient water to make a rollable dough. And I'd probable make them smaller, only about 10cm and serve them flat.
Can these be frozen before cooking? There is just myself and six is a lot of tortilla!
I haven't tried it, but I don't see a problem with freezing. I freeze all my baked goods - anything almond flour freezes well, and I've made a flaxseed bread with coconut flour which I also froze and defrosted with no problems. I'd place parchment paper between the tortillas so they don't stick.
I was wondering if there is a substitute for the flax in the tortilla recipe?
I would try with ground chia seeds, though I am not entirely sure if it would be a straight 1:1 replacement. I'd probably use the same amount (in weight - not cups, just to be sure) and see if the recipe needs more/less/the same amount of water.