Try this pliable, easy low carb tortillas recipe with only 4 ingredients! It is great for burritos, quesadillas, enchiladas or taco cups. Or, simply use it as a low carb wraps recipe!
A lot of keto wraps are either a glorified omelette or 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 low-carb tortilla recipe that does not use loads of eggs. Also, whilst I love cheese (I have a great flaxseed wrap recipe that uses mozzarella), proper tortillas just should not be cheesy.
These keto tortillas are cheese-free and delicious. They taste like a hearty, more rustic version of corn tortillas. We use them in Mexican recipes and as a good everyday lunch wrap.
I have plenty of ideas for fillings further down in the post, don't miss them!
The recipe is gluten-free, dairy-free, high in fiber and just 2.6 grams of net carbs per tortilla.
All you need for low carb tortillas are 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.
It is really simple to make low-carb tortillas. Here are the basic steps. For the full recipe with ingredient amounts and a detailed method, scroll down to the recipe card.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Place all the dry ingredients in a mixing bowl. Mix well to combine.
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.
Cover the ball with plastic wrap and place it in the fridge to chill for about 30 minutes.
Cut the dough ball into 4 portions.
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!
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!
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.
Chef Katrin's Expert Tips
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.
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 keto taco shells - there's an image of 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 low carb 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.
Most of the time, I make my low carb tortillas exactly as written. But sometimes I jazz them up with the following spices:
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
My kids have used the dough as a base for mini pizzas with homemade keto pizza sauce, ham and cheese.
The wrap you see in the images is stuffed with a quick healthy slaw, avocado and roast chicken. Of course, any filling of your choice works. Here are more ideas:
- Keto tuna salad
- Mozzarella, tomato, avocado, rucola
- Keto chicken salad
- scrambled eggs and bacon
- Keto egg salad and lettuce
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
Store in an airtight container 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.
Defrost them overnight and reheat briefly in a dry pan or gently warm in the microwave.
Tried this recipe? Give it a star rating below!
Tried this recipe? Give it a star rating below!
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.
- 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.