A Better Keto Tortilla Recipe
A keto friendly tortilla made with almond flour, oat fiber, and psyllium husk. These low carb wraps are soft, pliable, and down right tasty!.
Just 3.6g net carb each!
Flourless tortillas that can be fried, toasted, and even grilled, perfect for low carb fajitas, tacos, nacho chips, enchiladas, tostadas, mini pizzas, and wraps!
This recipe is perfect for my keto chimichurri steak fajitas!
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This recipe is a vastly improved version of my original low carb tortilla recipe. I still very much enjoy the other one, but since developing this new and improved tortilla a few months ago, it has become my go to.
Why You’ll Love this Keto Tortilla Recipe
- These tortillas are soft yet pliable. They can be wrapped, folded, rolled, whatever you need.
- They can be toasted, fried, or grilled which is great for making a variety of low carb substitutes, even nacho chips!
- The method is straightforward and requires little equipment.
- These can be made in a tortilla press.
- No additives, fillers, or unnecessary ingredients like those found in store bought tortillas
- Flourless, and very low in net carbs with only 3.6g per tortilla!
What Has Improved?
Unlike the previous recipe, this tortilla does not puff up, it stays flat like an actual tortilla.
Many ingredients have been eliminated, creating a very simple mix of shelf stable low carb ingredients.
The resulting tortilla dough is much easier to work with and less sticky.
The flavours of the actual tortilla are more subtle so it can be paired with a larger variety of foods!
What's in a Low Carb Tortilla?
Just simple, shelf stable low carb ingredients.
Oat fiber is a specialty ingredient that is almost completely insoluble fiber, and considered zero net carbs!
You can find it at some health food stores or specialty grocers such as the Low Carb Grocery here in Canada carry oat fiber.
Otherwise you can purchase oat fiber online.
Just be sure that you are getting pure oat fiber and not oat flour, they aren’t the same thing!
Another fiber rich ingredient that gives low carb baked goods flexible and pliable without breaking them. It plays the role the gluten would normally play in a flour tortilla.
Look for unflavoured ground psyllium husk.
It comes in both coarse and fine grind, coarse is preferred as it will create a stronger more flexible tortilla.
Available at many health food and even big box retailers like Costco.
You can also purchase almond flour online easily.
Look for finely ground blanched almond flour. This will give you the best results.
What You Need to Know
Below are the important details you need to to know to make this recipe properly every time.
Preparing the Dough
When making any type of keto bread, always start by mixing the dry ingredients. It’s easier to mix properly with only the dry ingredients in the bowl.
Add the almond flour, psyllium husk, oat fiber, and salt to a large bowl and combine well.
Once combined, add the apple cider vinegar, and the warm water.
The amount of warm water needed is approximately ¾ – 1 cup. You may need a little more, or a little less.
Add the water a small amount at a time, you can always add more, it’s hard to add less.
You need enough to fully incorporate the dough until there are no dry spots left in the mixture. You don’t want it so that it’s runny like a batter, it should be spongy and feel slightly moist to the touch.
You Must Rest The Dough!
Before you form the tortilla, you absolutely must let the dough rest.
This again goes for all low carb breads. Low carb flours don’t absorb water that well. They need time.
Allowing the dough to rest for 5-10 minutes before working will allow the water to absorb into the mix and it will also make the dough less sticky and easier to work with.
Forming Low Carb Tortillas
For perfectly round, uniform tortillas, you will need a small bowl, pot lid, or plate the size you want to make the tortillas, parchment paper, a rolling pin, and a small knife.
- Grab a fistful of the rested tortilla dough, roll it loosely into a ball shape, and place it on a piece of parchment paper. Cover with another piece of parchment over top, sandwiching the dough between both sheets.
- Use your hands to push and spread the dough between the sheets of parchment as thin and as evenly as you can.
- Finish flattening the dough with a rolling pin, gently rolling in every direction until you have a very thin sheet. This dough doesn’t rise so roll it as thin as you want your tortillas.
- Remove the top piece of parchment and place the small bowl or plate on top of the sheet of dough. Use a small knife to cut around the rim of the plate to make a perfect circle and remove any excess dough. Remove the plate to reveal a perfectly shaped tortilla.
You can of course skip the perfectly round tortillas and leave them a more natural rustic shape.
Cooking The Tortillas
Cooking Time: 1-2 min first side, flip, 30s – 1 min second side
You Know its done: When lightly browned and firm and flexible.
A deeper dive:
These low carb tortillas contain only shelf stable ingredients so they only need to be cooked lightly to firm them up.
- Heat a large non-stick pan (don’t be a hero, use non-stick) over medium-low heat. If your pan is a little old and not as non-stick as it once was then you can add a small amount of olive oil or butter.
- Carefully remove the formed tortilla from the parchment backing, sometimes you can simply peel it off and pop it in the pan. If it sticks, try flipping the tortilla onto your hand and peel the backing off. If all else fails, place the formed tortilla face down in the pan with the backing still on. As the dough cooks it should release from the remaining parchment and you can peel it off before flipping the tortilla.
- Cook each tortilla for 1-2 minutes on the first side, or until it just begins to brown lightly. Flip with a wide spatula and cook for 30 seconds to 1 minute on the remaining side. You can always go back to toast, fry, or grill these before you use them much like a regular tortilla. (A section on that down below!)
- Once cooked, place on a paper towel and cover with a tea towel to keep warm while you cook the remaining tortillas,
- Rather than forming all the tortillas then trying to handle the thin formed dough. Form them as you are cooking. You have a few minutes while each tortilla is cooking to form and shape the next one. This keeps the dough from drying out and cracking.
- Cook one tortilla per pan at a time! You can get 2 pans going, but don’t put them in the pan together.
- Have a small dish of warm water or olive oil nearby to dip your fingers in to if needed prevent the dough from sticking if needed.
- You can reshape and patch up the tortillas when you are rolling them out if any tears or thin spots appear while flattening.
Low Carb Tortilla Making FAQs
Can I use a tortilla press?
Yes you can! Although I do not use a tortilla press, I have received feedback from the community that these can be made in a tortilla press
How many carbs per tortilla?
This will vary depending how thick and how large you make them, but if you get around 8 tortillas from this recipe it will be 3.6g net carbs each.
Are these vegan, paleo, gluten free, etc.?
These low carb tortillas, are keto, gluten free, and vegan friendly. For paleo, you may or may not be comfortable including oat fiber in your diet but that will be up to you!
Is Oat Fiber Gluten Free?
Oat fiber is commonly considered gluten free since it insoluble, but always check to ensure that the brand you are purchasing states that it is gluten free oat fiber.
Where Can I Buy Oat Fiber?
Oat fiber can be found online, or at specialty health food stores, grocers, and sometimes bulk food stores.
Can I use oat flour instead of oat fiber?
NOPE! They are very different things! Oat fiber is mostly insoluble fiber, with near zero net carbs. Oat flour is not a low carb flour!
Can I make nacho chips out of these?
You sure can! Cut the cooked tortilla to shape, and fry them lightly in some butter, or avocado oil until crispy. Drain on a paper towel, salt and enjoy!
Is there anything I can replace the psyllium husk with?
Psyllium husk plays the role of gluten in these flourless tortilla and there are not many suitable low carb replacements for it in this recipe. You can buy psyllium husk online, or at bulk foods stores. I get mine at bulk barn.
Why did my tortillas turn green/purple?
This is can happen depending on the type of psyllium husk you are using, don’t worry, it’s still edible!
Why is my dough so sticky?
If you added too much water the dough can get quite sticky. Allow the dough to rest uncovered until it firms up slightly. Cooling the dough in the fridge can also help with workability.
Can I freeze low carb tortillas?
These tortillas can be stored for a longer period of time sealed in the freezer. Wrap the stack of tortillas in a paper towel and seal in a large freezer bag. Thaw at room temperature before using.
Low Carb Tortilla Recipe
How to Make Low Carb Tortilla
- Mixing bowl
- Parchment Paper
- plate/pot lid/bowl
- Small Knife
- non-stick frying pan
- Rolling Pin
- 3 tablespoons apple cider vinegar
- 1 cup warm water
- Combine dry ingredients. Add almond flour, oat fiber, psyllium husk, and salt to a large bowl and combine well.1 ¾ cup almond flour, ½ cup psyllium husk, salt, ½ cup oat fiber
- Mix in wet ingredients. Add apple cider vinegar and then begin adding warm water a small amounts at a time mixing in between until the dough is completely saturated and smooth. About 3/4 to 1 cup of water should be enough.3 tablespoons apple cider vinegar, 1 cup warm water
- Rest the dough. Set the mixed tortilla dough aside and allow it to rest for at least 5 minutes.
- Form the Tortillas. Grab a fistful of dough and roll loosely into a ball with your hands. Place the dough ball on a square of parchment paper and cover with an additional piece of parchment sandwiching the dough in between.
- Roll out the dough. Start flattening the dough between the parchment with your hands. Finish rolling out the dough with a rolling pin until you have a thin sheet. The dough will not rise when cooking so roll it as thin as you want the tortillas. Peel back the top piece of parchment to expose the sheet of tortilla dough.
- Cut to shape. For perfectly round tortillas, take a small plate, pot lid, or bowl and place it rim side down on the sheet of dough. Use a small knife to trace the shape and cut the dough into a round shape.
- Cook the tortillas. Heat a non-stick pan to medium-low heat. Remove the remaining parchment backing from the formed tortilla. Try flipping the open face over onto your hand and peeling off the backing. Cook each tortilla on its own for 1 1/2 to 2 minutes on the first side, and 30 seconds to 1 minute on the remaining side.
- Cover cooked tortillas. Transfer cooked tortillas to a paper towel and cover with a tea towel or a tortilla warmer while you cook the remaining tortillas.
- Serve and Enjoy! Serve your low carb tortillas right away or cool and store for later use! Perfect for low carb tacos, fajitas, burritos, mini pizzas, nachos, and wraps!
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Toasting, Grilling, or Frying Low Carb Tortillas
I’ve always liked to warm, toast, fry, or even grill tortillas before using them.
To warm, wrap a stack of pre-cooked tortillas in foil and place in a warm oven for 5-8 minutes until they are warmed through.
This is great for wraps and fajitas, burritos, and soft shell keto tacos.
To Toast, layout on a foil lined baking sheet and toast in a hot oven for 5-8 minutes until toasted.
This is great for keto tostadas, flatbreads and mini pizzas,
To grill, place tortillas directly on a hot grill for 1 to 1 ½ minutes per side until light grill marks appear.
This is great for fajitas, wraps, burritos,
To fry, heat some butter or avocado oil in a large frying pan over medium heat. Place tortilla in hot oil and fry for 1-2 minutes per side until crispy.
This is great for making low carb tostadas, keto tortilla chips, or tortillas crisps for salads, and migas!
Make Ahead, Leftovers, and Storage
These tortillas are a perfect make ahead recipe that you can have prepared and ready to go when you need them.
Wait until the tortillas cool and place them in a large freezer bag and store in the fridge. You can wrap the whole stack in a paper towel in the bag to help absorb extra moisture.
Reheat in the oven, toaster, or on the grill until warmed through.
For long term storage place the bag in the freezer and thaw at room temperature until soft before using.
Quick Tips to Master This Recipe
- Let the dough rest: This is a crucial step to a smooth workable dough.
- Cook Lightly: Tortillas don’t need much cooking. Just lightly over low heat, you can always toast, grill, or fry them before using.
- Only Cook one per pan: Crowding the pan will just make it harder to flip and maneuver the tortillas. Save the frustration and make one at a time.
- Make Ahead: These can be time consuming for a weeknight, so make a large batch ahead of time so they are ready when you need them.