Discover the Ultimate Keto Tortillas: Low-Carb Wraps That Transform Your Diet!

For those following a ketogenic diet, finding suitable bread replacements can be a challenge. However, this low-carb tortilla recipe offers a delicious and versatile solution. Easy to make with typical keto-friendly ingredients, these tortillas are perfect for tacos, wraps, and more. While store-bought grain-free tortillas are an option, the homemade version provides superior taste, health benefits, and cost-effectiveness.

Why Choose Keto Tortillas?

Grain-Free and Gluten-Free: Ideal for those with dietary restrictions or preferences.
Low-Carb: Perfect for maintaining a ketogenic lifestyle.
Versatile: Can be used for various dishes, from tacos to wraps.
Healthier: Homemade versions allow you to control the ingredients, avoiding unwanted additives.
Cost-Effective: Often cheaper than store-bought alternatives.
Fun to Make: The process is simple and enjoyable.

Essential Ingredients for Keto Tortillas

Most of the ingredients needed for keto tortillas are likely already in your pantry if you're an avid keto cook. Here's a breakdown:

Almond Flour: Forms the base of the tortilla, providing a delicious dark and nutty flavor. Blanched almond flour is preferred for a lighter and sturdy texture.
Coconut Flour: A small amount is used and doesn't impart a noticeable coconut flavor.
Psyllium Husk Powder: Acts as a binding agent, similar to gluten, and is crucial for the tortilla's texture. Whole psyllium husks are recommended over ground psyllium husks.
Xanthan Gum: Another essential ingredient for gluten-free baking, helping to bind and hold the wraps together. It's readily available at health food stores and online.
Egg: Adds moisture and helps bind the ingredients. For an egg-free version, mashed avocado can be used as a substitute.
Apple Cider Vinegar: Do NOT leave out this ingredient.
Olive Oil: A preferred oil that contributes to the overall texture.
Warm Water: Helps to bring the dough together.
Baking Powder: Will act as a leavening agent and provide a little volume to the wraps.
Salt: Enhances the flavor of the tortillas.

Ingredient Substitutions

Xanthan Gum: Can be substituted with guar gum, gelatin, or flax seeds, though the results may not be as good.
Egg: Can be replaced with 40g of avocado for an egg-free keto tortilla.
Almond Meal: Can be replaced with a 2:1 ratio of coconut flour/sesame flour mixture.
For a nut-free version: Increase the coconut flour to 75g and add 40g of sesame flour or sunflour. Also add an extra 2 tablespoons of water to the mixture as the coconut flour is very thirsty.

Step-by-Step Guide to Making Keto Tortillas

This homemade tortilla recipe is a simple matter of a few steps.

Mixing the Dough: In a bowl, combine the almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, and a pinch of salt. Add the egg, apple cider vinegar, olive oil, and water. Stir with a spatula until the dough comes together. You might need to add a little more water if your almond flour is quite dry and very fine. I used homemade almond flour (from blanched almonds) which was rather moist and not super fine. The dough should be slightly moist, but not sticky. Add a little more coconut flour if it's too sticky.
Resting the Dough: Wrap the dough and chill in a fridge for 10 minutes. Note that the dough needs to rest for about 10 minutes after mixing. This gives the flours some time to absorb the water, so your tortillas are pliable, moist, and tasty.
Dividing and Rolling: Divide the dough into four equal balls. Roll the dough between two pieces of parchment paper until thin and flat. Be careful not to roll the almond flour tortillas out too thin, or they can crack. Place a dinner plate or appetizer plate on the dough and cut around it, to form the circular shape.
Cooking the Tortillas: Cook the tortillas in a dry skillet for just six seconds. The key is to get your frying pan nice and hot before adding the dough. To cook the tortillas, first flatten the dough into discs. Then place one into your hot pan, no oil necessary. Cook it for just six seconds before flipping. Flip the tortilla and cook for another 30 seconds. Yes, just six. The key is not to overcook them.
Keeping Tortillas Soft: Transfer the cooked tortilla to a plate and cover it with a kitchen towel (to keep it soft and pliable) while you prepare the remaining wraps.

Alternative Method

Step 1. Place all ingredients into a food processor or large bowl. Mix until it becomes a firm dough.

Step 2. Knead the dough until smooth.

Read also: Easy Low-Carb Cheese Crackers

Step 3. Roll out each piece of dough between two sheets of baking paper (about 2 mm thick). Use a tortilla ring or a 16cm side plate to cut the tortillas into shape.

Step 4. Cook over medium-low heat in a dry pan, 10-15 seconds each side until lightly cooked (the longer you cook or the higher the heat the more you will dry out the tortillas). Transfer to a clean towel and wrap to keep warm and soft.

HOT TIP! Cook only until lightly bubbled and flecked.

Thermal Method

Add the ingredients to the mixer; mix 7 sec/ speed 3, then knead 3 min/dough setting. Remove dough from the mixer and place it onto a silicone mat. Roll into a large ball and leave to rest 10-15 minutes.

Tips for Perfect Keto Tortillas

Patience with Psyllium Husks: If this is your first time working with psyllium husks, you’ll need to be patient with the dough. This dough isn’t like traditional bread or flour dough.
Use Parchment Paper: Be sure to use parchment paper to roll out the dough. Lightly oil the middle of two sheets of parchment paper, lay the dough ball in between and flatten it with your hand. Then, roll it out more with a rolling pin to your desired thickness.
Hot Pan is Key: These tortillas cook amazingly fast. The key is to get your frying pan nice and hot before adding the dough.
Don't Overcook: The key is not to overcook them. Cook only until lightly bubbled and flecked.
Add Spices for Extra Flavor: Add some spices to the dough for extra flavor!
Grease the pan thoroughly: Even if you think you have enough oil in the pan, try adding a bit more to ensure that the batter does not stick. Also, add the oil at least 1 minute prior to adding the batter. If the oil is not up to temperature that can cause sticking.
Use a lid: This is the best way to prevent your tortillas from breaking. If you put a lid on the pan once you add the batter, the steam will cook the tortilla through prior to flipping. This will make it easier to flip since it is almost completely cooked.
Add Xanthan gum: Xanthan gum can help thicken and stabilize mixtures. This can help hold the tortillas together as they cook and prevent them from falling apart.
Don’t flip them: This is probably your best bet if you are really struggling.

Serving Suggestions

Once you’ve mastered this recipe, the possibilities for healthy keto dinners are pretty endless. I love our keto tortillas with just about anything. Keto soups, stews, chili or even a salad. Try them with salad, or easy delicious wraps like the easy chicken bacon ranch pinwheels.

These low carb tortillas can be used for keto wraps, sandwiches, breakfast tacos, toasties, enchiladas, soft tacos and so much more!

Sandwiches: What is better than a classic wrap?
Breakfast: Make a breakfast wrap filled with scrambled eggs, salsa, avocado, and.
Taco Shells: How can I use instead of taco shells on a keto diet? To make these tortillas into a taco shell, hang them over a taco shell rack or over 2 rings of the oven shelves and bake at 160°C until crisp and lightly golden. Remove and allow to cool before filling.
Nachos: If you want to make perfect circle low-carb tortillas and have some leftover dough, you can use this to make some nachos (either in the pan or in the oven).
Lately we’ve been making chicken soft tacos using this keto chicken stir fry recipe or keto fajitas.

Storage Instructions

To store: Leftover tortillas can be stored in the refrigerator, covered in paper towels AND plastic wrap. The paper towel ensures it stays soft and fluffy, and less resistant to becoming dry. Tortillas will keep well for up to 5 days.
To freeze: Freeze leftovers in ziplock bags, and store them in the freezer for up to 2 months. Add layers of parchment paper between the wraps, so they don’t stick together, then place within a bag to avoid freezer burn.

Reheating Instructions

There are several ways to re-heat these keto wraps. You can use the microwave for 20-30 seconds, re-heat them within a pan, or in the oven (until warmed through). I like to sprinkle them lightly with water before reheating.

Common Issues and Solutions

Tortillas are Green or Purple: This is a common occurrence when baking with psyllium husks. Depending on the brand of psyllium you use, your tortillas may come out with a purple or green tinge.
Tortillas are Breaking: Grease the pan thoroughly, use a lid to steam the tortilla through, or add xanthan gum to stabilize the mixture.

Store-Bought Keto Tortilla Options

If you’re not up to making these at home, we’ll also share a number of store bought low carb tortilla options with you.

Mission Carb Balance Tortillas: Taste like they are fresh off the tortilla press. You can find them at most grocery stores these days and are a good option for making quesadillas and even Mexican pizza!
La Tortilla Factory Low Carb Tortillas: Can be found in most grocery stores these days and are a good for quesadillas, enchiladas, and tacos.
Ole Mexican Foods Xtreme Wellness Tortillas: Similar to the last few options but taste a little worse. As a note, you generally want to stay away from anything labeled “Xtreme Wellness”.
NUCO Coconut Wraps: Have the best ingredients of any keto tortilla on this list. This might be the best option as far as ingredients and nutrition goes.
Crepini Egg Thins: What Crepini Egg Thins really lack is flavor. They don’t taste great, and they are on the thin side. Usually whatever you’re filling your soft taco with will break right through these. They are still a great option that we regularly buy though.
Joseph’s Lavash Bread: Joseph’s Lavash Bread is similar to an Arabic flatbread. This is an option that is much higher in carb, but is made up for by the fact that the ingredients are top notch.
Siete Tortillas: I would fit Siete Tortillas more into the paleo category, but still an option. The Cassava Flour variety are the tortillas we use for our 1 year old son who is not eating nuts yet.
Generally, you want to stay away from anything labeled “Xtreme Wellness”.

Considerations When Buying Low-Carb Tortillas

One thing to consider when buying your low carbs tortillas at the store is most of them WILL NOT be gluten free. For some people this is not a big deal, but it is important to know.

Nutritional Information

Per tortilla, there are less than 2 grams net carbs per serving. Compared to traditional tortillas, you save a whopping 40-45 grams of carbs! This recipe yields approximately 9 servings. To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 9. Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. I do not use weight per portion for the nutritional as it would require exacting ingredients and uniform tortillas and ingredients distribution in each tortilla e.g. does each low carb tortilla have the exact thickness etc.

Read also: Magnesium Supplements for Keto

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