Homemade Oat Fiber Keto Tortilla Recipe
An easy keto tortilla recipe perfect for tacos, burritos, low carb wraps, or lightly toasted as a low carb replacement for paratha and naan. These soft and pliable tortillas freeze well and can be made ahead in batches, ideal for meals prep and meals to go.
Made with oat fiber, psyllium husk, and almond flour, low carb tortillas are finished with a hint of lime juice which compliments a variety of Mexican fillings, or spicy curries.
A straight forward homemade keto tortilla with 4.5g of net carbs that you can wrap and fold around your favourite taco, fajita, and burrito fillings.
I have new keto tortilla recipe that has no lime flavour that I feel is even better you can find it right here!
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost or effort to you, I will earn a small commission if you click through the link and make a purchase.
Why You'll Love These Keto Tortillas
- Soft and pliable so you can wrap them around your favourite tacos, burrito, or fajita fillings.
- Very low in carbs at only 4.5g per tortilla so you can have many tacos.
- Simple, easy to find ingredients
- These tortilla contain no wheat or gluten.
- Can be used as a tortilla or as a low carb replacement for naan and paratha with curry.
- A cheaper alternative to store bought tortillas.
- Easy to make ahead and meal prep, these tortillas freeze well.
Oat Fiber Keto Tortillas at Home
Below is a deeper dive into the steps and ingredients of this keto tortilla recipe. If you are ready to make this recipe now, use the jump to recipe button below.
Authentic Mexican Tortilla’s are generally made with corn or wheat flour but since we are working with low carb ingredients the process needs to change slightly to accommodate.
After many many attempts with various different ingredients (and results), I finally have a method that works consistently, and isn’t a complete pain in the ass to make.
What Is In a Keto Tortilla?
Unlike many of the store bought keto tortillas, this recipe has no wheat, no gluten and not weird additives. Just a handful of simple, easy to find ingredients.
Dry Ingredients
- ½ cup ground psyllium husk
- ¼ cup gluten free oat fiber
- 1 cup almond flour
- 1 pinch salt
Wet Ingredients
- ¼ cup lime juice
- ¼ cup plain yogurt
- ½ cup hot water
For Frying
- butter/oil/ghee
About The Ingredients
What is Psyllium Husk?
Psyllium Husk is a common low carb baking ingredient that is high in fiber and relativity low in net carbs. When mixed with water, psyllium husk forms a strong but flexible structure that gives low carb baked goods some backbone and body.
Traditional wheat flour, contains proteins that work together to form strong yet flexible structures in baked goods. This is why flour tortillas are pliable yet soft. The psyllium husk in this keto tortilla recipe, helps replicate that structure to make your low carb tortillas flexible and wrappable without crumbling and cracking.
Think of the psyllium husk like the flexible skeleton or structure of your keto tortilla.
What is Oat Fiber?
Oat fiber may be an unfamiliar ingredient to you, but it has been growing in popularity in the keto community for some time now. Oat fiber is almost entirely dietary fiber, at least high enough in dietary fiber that oat fiber is generally considered to have zero net carbs, and zero digestible calories! Yah pretty oat-standing if you ask me!
Oat fiber has a very fine and soft consistency similar to wheat flour. Of all the low carb flours, it is the closest to the consistency of regular flour, but it acts differently.
Both Oat fiber and psyllium husk act together to form the structure that helps this keto tortilla remain flexible, pliable and still remain soft like a real flour tortilla.
Oat fiber and Oat flour are not the same thing! Make sure you get the right one
All About Almond Flour
Almond flour is another common low carb baking “flour” made from ground blanched almonds. Almond flour can be tricky to bake with because it contains its own fat which wheat flour doesn’t. However, these keto tortillas are pan fried in butter, and the fat from the ground almonds is actually a good thing.
Almond flour is what makes these low carb tortillas feel light and fluffy. The psyllium and Oat fiber are forming a bendy but stable structure in the tortilla, but there is more to a good homemade tortilla than being pliable and soft. It needs to taste good too.
The almond flour is supported by the psyllium and oat fiber structure to make a soft, pliable, and good tasting keto tortilla.
Baking Soda (Optional)
Tortillas are a type of flatbread so you do not want them to rise very much. However, if you are using these oat fiber tortillas as a low carb replacement for naan or paratha to enjoy with a low carb curry, then a little baking soda can make them a little puffier.
Tips For Making Keto Tortillas
Start with Your Dry Ingredients
When preparing your low carb tortillas, you want to start by making sure all your dry ingredients are well combined in the bowl, and evenly distributed throughout before adding in any of your wet ingredients.
This is much easier to accomplish with only the dry ingredients in the mix, and is important to the structure, consistency, and the workability of your keto tortilla dough.
Add The Wet Ingredients
Say it with me..Mmmmmmmmm-oist.
Lime Juice & Yogurt:
Lime juice and plain yogurt both provide some acidity, pliability, and a little flavour.
Adding yogurt to flatbreads is common use in Indian cooking. It will keep your flat bread soft and moist which is important when making oat fiber tortillas or naan breads. They are both cooked quickly with direct heat and if they dry out they will turn into a crumbling, cracked mess.
The lime juice in these keto tortillas adds a lovely hint of lime flavour which really pairs nicely with tacos, carnitas, or burritos, especially when topped with some homemade low carb Pico de Gallo.
Mexican and Indian cooking already use a lot of lime so the flavour of these flatbreads are perfect for Taco Tuesday, or for serving with Curry.
Hot water:
It doesn’t have to be scorching hot, just run the tap on the hottest setting and use that. It is going to seem like a lot of water and at first it may seem like it’s too much, it isn’t. Your dough may seem really wet and sticky, it’s fine.
When you are working with oat fiber and low carb flours, you have to use a little patience.
Rest your dough!
Let your dough rest for at least 5 minutes if not 10 minutes after adding the wet ingredients. The water needs time to be absorbed by the dough. After 5-10 minutes what you should be left with is a fairly workable dough.
You can cover your mixing bowl with a towel while you rest it to prevent it from drying out too much. Your dough won’t really rise or anything like bread dough, you are just giving the water time to become part of the gang.
Did You Say You Wanted to Become Part of the Gang?
I could have sworn I just heard you say that. Oh well, while we are on the topic, if want to get 10 lazy keto dinner recipes for busy weeknights, you should join our gang below and get even more yummyness like this tortilla recipe right to your inbox!
How to Form Keto Tortillas
I have yet to try these in a tortilla press, but I actually think they would work! (Since confirmed by Cliff in the comments below! Thanks Cliff!)
However, neither I nor most people own a tortilla press (yet), so this method of forming and shaping keto tortillas is done with regular kitchen stuff.
All you need is:
- A small plate (6-7”)
- A small knife
- Parchment paper (Not wax!)
- Rolling Pin
How to roll and shape keto tortillas
First, grab a fistful of keto tortilla dough and roll it into a fist sized ball in your hands, or form it like a snowball depending on how well your dough turned out.
Next, sandwich your dough ball between two pieces of parchment paper and roll out the dough with a rolling pin until it is larger than your small plate in every direction.
Take your time, and roll at a steady pace with light even pressure. Just let the weight of the rolling pin flatten out the dough, alternating the angle to spread your dough out evenly.
If you push too hard or try to rush this part, your dough will become too delicate and uneven, and the tortilla quality will suffer.
The dough won’t rise much so make it just slightly thinner than you would like the finished product to be. I wouldn’t go much larger than ⅛” [3mm]
Carefully and slowly peel off the top layer of parchment exposing the top surface of your flattened tortilla dough.
For perfectly round homemade low carb tortillas, place the small plate face down over the dough, and use your paring knife to trace cut around the plate removing excess dough before carefully lifting off the plate.
You should now have a tortilla looking disc which will be stuck to the bottom piece of parchment paper.
Depending on how setup your dough is you may be able to flip the tortilla over onto your hand and slowly peel off the back piece of parchment. You can then flop that tortilla down onto a buttered pan on medium to low heat.
What If I Can’t Peel the Tortilla off the Parchment?
If you are having trouble removing the back piece of parchment without ruining your tortilla then don’t remove it.
Place the whole thing in the pan, with the exposed dough side down on the hot buttered pan, parchment side up. Within seconds the tortilla will begin to cook and firm up and you can slowly and carefully peel off the backing parchment.
What If My Tortilla Dough Dries Out?
If your tortilla dough becomes dry or hard to work with, wet your hands before working with the dough to rehydrate slightly. Avoid adding water directly to the dough.
How to Cook Keto Tortillas
What Pan To Use To Cook Keto Tortillas
Use a non-stick buttered frying pan. Don’t be a hero.
What Temperature To Cook Keto Tortillas
Medium-low.
I don’t know how helpful this is but on my dollar store apartment stove, the dial goes from 1 to 6 (6 what I wonder?) I cooked these between 2 and 3…so , cook yours online 2.5…whatever that means.
How Long To Cook Keto Tortillas
Cook 1 ½-2 minutes per side, you can carefully peak for doneness. They should be lightly browned in spots and they will have firmed up.
There are no raw ingredients in these keto tortillas so there is no real required cooking time. You are just trying to brown them to your liking.
You can brown these up as much as you want, add more butter and fry them hotter for a crispier flakier tortilla.
But if you gently cook them in a small amount of butter at a semi low temperature, then you will end up with a soft, pliable tortilla like a Mexican street tortilla or a store bought flour tortilla.
You can then toast or warm these like you would any tortilla before loading them up to use as keto taco shells, or in low carb burritos, enchiladas, quesadillas.
You can even or cut them up and fry them into keto friendly nacho chips!
Keto Tortilla Recipe
Oat Fiber Keto Tortilla Recipe
Equipment
- Mixing bowl
- Rolling Pin
- Small Knife
- Small Plate (6-7")
- Large non-stick fry pan
Ingredients
Dry Ingredients
- ½ cup ground psyllium husk
- ¼ cup oat fiber
- 1 cup almond flour
- ½ teaspoon baking soda optional, see notes
- 1 pinch salt
Wet Ingredients
- ¼ cup lime juice
- ¼ cup plain yogurt
- ½ cup hot water
For Frying
- butter
Instructions
Keto Tortilla Dough
- Combine Dry Ingredients. Add the almond flour, psyllium husk, oat fiber, and baking soda if using, to a large mixing bowl. Combine until the dry ingredients are well mixed evenly distributed throughout the mixture.½ cup ground psyllium husk, ¼ cup oat fiber, 1 cup almond flour, 1 pinch salt
- Add in Wet Ingredients. Next add the water, lime juice, and plain yogurt to the bowl. Combine well to ensure a consistent even mixture throughout. The dough may appear wet and sticky but that is ok. It will firm up as it rests.¼ cup lime juice, ¼ cup plain yogurt, ½ cup hot water
- Rest the dough. Let the dough mixture rest for 5-10 minutes to allow the water to be absorbed by the mixture and firm up the dough. There is a lot of fiber here so the water needs some time.
Forming Keto Tortillas
- Make a dough ball. Cut two large squares of parchment paper at least 10" x 10" [25cm x 25cm] and lay out one on the work surface. Grab a fistful of dough and roll into a fist sized ball with your hands and place it on the parchment.
- Press between the parchment. Place the other piece of parchment over top of the dough ball to sandwich the dough between both parchment squares. Use a rolling pin to lightly roll out the dough, applying even pressure and working slowly. Roll in different directions to spread out the dough until it is larger than your small plate in every direction and around 1/8" [3mm] in thickness.
- Cut to Shape. Slowly peel off the top layer of parchment exposing the top surface of the flattened tortilla dough, and place small plate face down on the dough. Use a small knife to carefully trace cut around the plate removing excess dough to reveal a perfectly round tortilla.Optional step: You could skip this step and have rustic shaped keto tortillas just like Authentic Mexican street tacos
- Remove the final piece of parchment. Carefully remove the remaining back piece of parchment. Depending on how stiff the dough is you may be able to flip the tortilla over onto your hand and slowly peel off the back piece of parchment Go slow, if the dough is too delicate, simply flop the whole tortilla exposed side down and parchment side up into a hot pan. As it cooks slowly peel off remaining parchment.
- Cook the tortillas. Cook in a lightly buttered non-stick fry pan between low-medium heat. 1-2 minutes per side depending on how soft or crispy you want the keto tortillas. Carefully flip with spatula to cook both sides.
- Cover with a tea towel, or serve immediately as part of a Mexican feast, or store sealed in the fridge for an upcoming low carb taco night!
Notes
- As always see the blog post above for details about how to make this keto tortilla recipe.
- If you don't enjoy the hint of lime, replace lime juice with a apple cider vinegar.
- There are no raw ingredients in these keto tortilla so then can be cooked as much or as little as you prefer
- Take your time rolling out the tortillas, don't push too hard or go too fast or your tortillas structure may breakdown
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at CronometerIf this recipe didn’t quite do it for you, I have a new updated keto tortilla recipe without the lime flavour that I love!
Get my better keto tortilla recipe here!
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Make Ahead and Storage Tips
Although keto tortillas never really last all that long in our household, leftovers can be stored in the fridge for up to 2 weeks, or in the freezer until you are ready to use them.
Thaw at room temperature or toast in a warm pan.
These keto tortillas are easy to make ahead in batches, or meal prep so you can have a grab and go meal whenever you need.
Have you Seen my latest Helpful post?
Are you craving fruit?
Feeling like you can’t enjoy any fruit on your low carb diet?
I got you covered, here is a comprehensive list of keto friendly fruits under 10g net carbs per serving!
Time to Dive in!
Congratulations, you just made your own homemade keto friendly tortillas from scratch that are actually strong enough to wrap, but still soft and flavourful.
It may not be a recipe bust out last minute on a busy weeknight. But when you want to make an authentic low carb Mexican feast, or enjoy a taco Tuesday with the family, these keto friendly oat fiber tortillas are a great homemade option.
Try These Low Carb Mexican Recipes
Pair This Keto Flatbread With These Curries
Enjoy!
More like something between a pita and a pancake, not really like any tortillas I’ve ever made. I used my tortilla press and it worked well. I really liked the flavor and it goes perfect as wrap for my smoked pulled pork. Ill definitely make these again, will be great for a breakfast sandwich.
I’m so glad you liked them! Yes they are not quite like regular tortillas, unfortunately the low carb flours just don’t behave them same. If you manage to roll them really thin they are closer but I have actually found that leaving them a little puffy and embracing the pita/pancake-ness of them works great!
Funnily enough I enjoyed these with some of my own coffee rubbed pulled pork just this past weekend and it was amazing!
Also great to hear about the tortilla press because I have been wondering about that myself, I suspected they would work well but it is nice to know
Thanks for the comment Cliff, cheers!
Adam