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+ servings
low carb tortilla filled with avocado and other fresh vegetables

4 Ingredient Low Carb Tortillas

Dairy free, Paleo and Keto: Use these tortillas as a lunch wrap with your favourite low carb fillings or in Mexican dishes. Find out how to turn this recipe into tortilla chips and taco shells!
Course Main Course
Cuisine British, Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 231kcal


  • 1 1/2 cup almond flour 150g (regular almond flour or ground almonds, not super-fine)
  • 2/3 cup flax meal 80g
  • 2 tbsp whole psyllium husks 8g (or 1 tbsp psyllium husk powder)
  • 1 large egg whisked lightly with a fork
  • 10 tbsp lukewarm water
  • 3/4 tsp 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.



Makes 6 large tortillas at 18 cm / 7 inch diameter or 8 small tortillas @ 15 cm / 6 inch. Nutrition is calculated for 6 large tortillas. 
I think 1 large tortilla with a sufficient filling makes for a good lunch. Thanks to the almond flour and the flax, they are quite filling.
Net Carbs: 2.6g per serve.
Store in the fridge in a Tupperware for up to 5 days or in the freezer for up to 3 months.


Calories: 231kcal | Carbohydrates: 9.7g | Protein: 8.9g | Fat: 19.6g | Saturated Fat: 1.7g | Fiber: 7.1g | Sugar: 1.4g