Giving up classic wraps was one of the hardest parts for me when I changed the way I eat.
Most store-bought options are either packed with carbs or have a strange, rubbery texture.
That is why I started making these homemade keto tortillas in my own kitchen.
They are soft, bendable, and hold all your favorite fillings without breaking apart.
Best of all, they are low carb and keto friendly, so you can enjoy taco night without worrying about your diet goals.
Why You’ll Love This Recipe
Super Pliable – They bend and fold easily around your favorite fillings without snapping or cracking in half.
Real Tortilla Flavor – The smart blend of almond and coconut flours creates a clean, authentic flavor without any weird aftertaste.
Cooks in Seconds – Each tortilla takes less than a minute to blister and puff up in a hot skillet.
Keeps You in Ketosis – You can enjoy classic taco nights while keeping your daily net carbs extremely low.
Recipe Ingredients
- 1 cup Blanched Almond Flour
- 1/4 cup Coconut Flour
- 2 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 large Egg
- 2 tsp Apple Cider Vinegar
- 1 tbsp Water, Plus More If Needed
How To Make
Step 1
Add the almond flour, coconut flour, xanthan gum, baking powder and salt to a food processor. Pulse a few times until evenly combined.
Step 2
With the processor running, pour in the apple cider vinegar, then add the egg and the water. Process until the dough comes together into a ball. If it looks dry and crumbly, add 1 more tsp of water.
Step 3
Knead the dough in your hands for 1 minute until smooth. Wrap it tightly and let it rest for 10 minutes so the flours can hydrate.
Step 4
Divide the dough into 8 equal balls. Roll each ball between two sheets of parchment paper into a thin 5-6 inch round.
Step 5
Heat a dry cast iron or nonstick skillet over medium-high heat until very hot. Cook each tortilla for 20-40 seconds per side, until it puffs slightly and light charred spots appear.
Step 6
Stack the cooked tortillas under a clean kitchen towel to keep them warm, soft and pliable until serving.
Tips
Give the Dough Time to Rest
From my experience, letting the dough sit for the full 10 minutes makes a huge difference in how it rolls out.
Both coconut flour and xanthan gum need time to absorb the liquids properly. If you skip this, the dough will be too sticky to shape.
A short rest allows the moisture to spread evenly, giving you a smooth ball that is easy to work with.
Roll the Dough Very Thin
You will get the best results if you roll each portion as thin as you possibly can.
Because this is a low carb recipe, thick tortillas will end up heavy and dense instead of light and bendable.
Aim for about 1 millimeter in thickness. This ensures they cook quickly and remain easy to fold for tacos.
Use the Paper to Transfer the Dough
Raw dough made without gluten can tear if you try to pick it up with your bare hands.
My favorite trick here is to peel off the top layer of parchment paper, place your hand over the dough, and flip it over.
Then, peel off the second sheet and let the tortilla glide straight off your hand into the hot pan.
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Frequently Asked Questions
Can I make these without xanthan gum?
Xanthan gum is essential because it replaces gluten and gives the tortillas their bendy, pliable texture.
Without it, the dough will crumble when you try to fold it into a taco or wrap.
Keto Tortillas
Ingredients
- 1 cup Blanched Almond Flour
- 1/4 cup Coconut Flour
- 2 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 large Egg
- 2 tsp Apple Cider Vinegar
- 1 tbsp Water, Plus More If Needed
Equipment
- food processor
Instructions
- Add the almond flour, coconut flour, xanthan gum, baking powder and salt to a food processor. Pulse a few times until evenly combined.
- With the processor running, pour in the apple cider vinegar, then add the egg and the water. Process until the dough comes together into a ball. If it looks dry and crumbly, add 1 more tsp of water.
- Knead the dough in your hands for 1 minute until smooth. Wrap it tightly and let it rest for 10 minutes so the flours can hydrate.
- Divide the dough into 8 equal balls. Roll each ball between two sheets of parchment paper into a thin 5-6 inch round.
- Heat a dry cast iron or nonstick skillet over medium-high heat until very hot. Cook each tortilla for 20-40 seconds per side, until it puffs slightly and light charred spots appear.
- Stack the cooked tortillas under a clean kitchen towel to keep them warm, soft and pliable until serving.