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These super pliable low carb tortillas are gluten-free, grain-free and corn-free. You'll be able to make your favorite Mexican recipes with this low-carb tortillas recipe.
The Easiest Low-Carb Tortillas Recipe Ever Created
Once you make these, you'll never go back! It's incredibly easy to make these keto tortillas as you only need a handful of ingredients and tools.
Traditional corn tortillas use a tortilla press to make their shape, but since most households do not own such a tool, I'll be showing you how to make it with just a cast iron skillet, or whatever heavy frying pan you have, and your own weight.
This almond flour tortillas recipe uses a combination of almond flour and psyllium husk powder.
The psyllium husk acts like gluten and helps the low-carb tortillas hold their shape. Depending on the brand you use, your psyllium husk may turn your baked goodies purple.
I recommend using the NOW brand of psyllium husk powder as I've never had any problems with it. Almond flour is a staple in so many recipes on this blog. The almond flour I recommend for these almond flour tortillas is from Blue Diamond.
The main reason is that its good quality but the most cost-effective. You can get this Almond Flour here.
Moreover, thanks to the psyllium husk, they turn out extremely pliable, soft, and chewy. Basically all the things you'd want in a flour tortilla.
You'll be able to do so many recipes with these bad boys. The first thing I did were keto tacos with some of my paleo taco seasoning while my boyfriend ate his taco fillings with normal fajitas.
If meat tacos aren't your thing, you'll definitely want to make my keto fish tacos! They're served with the best low-carb battered fish and taco sauce!
These are Psyllium Husk Tortillas
This psyllium husk tortillas recipe does not and will not ever use coconut flour as its base ingredient. I am not and have never been a fan of coconut flour. I find adding it makes these keto tortillas way too dry and not as soft or chewy. I did create a coconut flour tortilla recipe and it's okay, but I'm just not a fan. These are much better.
I've played around with this recipe to see whether more or less psyllium husk powder would work, but the 6 tablespoons was the perfect amount as they didn't break apart when cooked or rolled.
It's really important that you do not skip the psyllium husk powder as it's the most important ingredient of this psyllium husk tortillas recipe. You will not be able to sub it for xanthan gum, or more eggs.
Psyllium is my favorite low-carb binder as you can make so many goodies with it. From low carb naan, keto cinnamon rolls, low carb buns, keto pizza crust or even keto chocolate cake, psyllium husk powder is one handy keto item to have in your pantry. Get the psyllium husk powder here.
How to Make These Keto Tortillas
Making keto tortillas can seem a tad bit challenging, but it doesn't have to be! This recipe is incredibly easy to make and I'll guide you step by step!
You'll first want to mix the dry ingredients together and then add the egg whites. You'll mix all of that together with a silicone spatula, and it'll give you a sort of sticky dough that doesn't really stick together.
The next step is to add the boiling water and mix the batter really well. The psyllium will absorb the water right away.
The trick is to let the batter sit for a good 5 minutes so that the water can get absorbed perfectly.
Once it's been sitting for a bit, you can then start forming small dough balls. The balls should really stick and will not fall apart. I made 8 balls with the dough I had.
How to shape tortillas using a cast iron skillet
For the following steps, you'll want to do one ball at a time.
Add one dough ball on top of some parchment paper and cover it with another piece of parchment paper.
Place a cast iron skillet, or any really heavy frying pan or pot, on top of the dough ball and press really hard with your weight. Once you've pressed, you can also twist it lightly like a steering wheel to help the dough spread out like a tortilla.
Once you lift you up your skillet, you should have a flattened tortilla ready to get cooked. Just peel the parchment paper off and repeat with the next balls.
How to shape tortillas using a tortilla press
You'll first need to cover the tortilla press with either saran wrap or parchment paper so that the dough doesn't stick to the press. I chose to use saran wrap because it's see-through and you can see how big the tortilla got, but with parchment paper, it's a little bit more difficult to see.
Once you put one layer of saran wrap over the tortilla press, you'll add one dough ball and cover with a second piece of saran wrap. This way both sides of the tortillas won't stick to the press.
Close down the tortilla press and press as hard as you can so that the tortillas stretch in a big large circle.
Lift up the tortilla press and you'll see that your homemade tortillas were nicely flattened and stretched out.
Once all of your almond flour tortillas are flattened, you can start cooking them in a frying pan.
Add a bit of oil, or butter and heat it on medium heat. Add each tortilla, one at a time, to the pan and cook 20-40 seconds on each side.
You just need to cook them until they get a little golden brown crust. Once cooked, let them sit on a plate to cool down and they are ready to serve.
Are these Keto Tortillas Freezer-friendly?
Yes, they're freezer friendly. Just wrap them in a Ziploc bag so that they don't get the freezer burned. I thawed them in the fridge and heated them a little bit in the microwave. You could also fry them again on a frying pan.
Where Should I Store These Low-Carb Tortillas?
You can store these in the fridge or on the counter in winter. In summer, I would store them inside the fridge.
Help! My tortillas turned purple or lavender!
Totally normal. If your psyllium tortillas turned purple or lavender in color it's because of the brand of psyllium that you used.
Some brands tend to turn baked goods purple. Not that the color doesn't impact the taste or pliability. They are still totally edible, just purple in color. They are not rotten or bad, so please don't throw them out.
I recommend using psyllium husk powder from NOW as I've never had any problems with them, but some readers have commented in the past that their tortillas had turned purple even after trying the NOW brand.
I think it really just depends on the batch of the psyllium. Some turn purple and some don't.
Can I Use Coconut Flour Instead of Almond Flour?
If you want to use coconut flour, please use my coconut flour tortilla recipe. It's the same recipe as this one but is adapted for coconut flour.
Tricks to this Almond Flour Tortillas Recipe
By following the following tricks when making these low-carb tortillas, you should not run into any problems and should have delicious chewy keto tortillas in no time.
- You cannot substitute the psyllium husk powder for anything else. You must use it.
- Do not lessen the amount of psyllium husk powder, as the tortillas may break apart when you cook them in the frying pan.
- Feel free to add any sort of spice to the batter! Any flavoring should work.
- You absolutely need to add the boiling water.
- After having mixed the boiling water with the batter, let it sit for 5 minutes. This will let the psyllium absorb all of the liquid and you'll be able to roll them out.
- Instead of almond flour, you can use any other type of nut flour.
- The egg whites are also necessary for this recipe. I have not tried flax eggs, so cannot say if it works or not.
- By putting a piece of parchment paper under and over the low-carb tortilla dough, you'll be able to flatten them out without having them stick to the pan.
- Try to use the heaviest pan or skillet you have. I used a Lodge cast iron skillet and it did the trick.
Once finished, these low-carb tortillas will be perfect to hold onto your delicious taco meat and be devoured by the entire family!
Almond Flour Keto Tortillas Recipe
- 1 ¼ cup (150 g) blanched almond flour
- 6 tbsp psyllium husk powder
- 1 tsp baking powder
- 1.5 tsp salt
- 4 egg whites
- ½ cup (120 ml) boiling water
- oil for frying (about 1-2 tbsp)
- Mix the dry ingredients in a large bowl.Add the egg whites and mix well.
- Pour the boiling water a little at a time over the dough and mix with a silicone spatula.The psyllium will absorb the water as you mix.Once completely mixed, let the dough sit for 5 minutes.
- Separate the dough into 8 balls.
- Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper.Place your heaviest skillet or frying pan ( I used a Lodge cast iron skillet) over the dough ball and press with your weight. You can also twist the skillet, once pressed, left to right like a steering wheel, to expand the dough even more.This will create thin tortillas, but they will thicken a bit once cooked.
- Repeat this step with the 7 other dough balls until you have 7 more tortillas.
- Heat some oil in a frying pan or skillet, and place the tortillas inside, one at a time. Cook on each side for 20-40 seconds on medium heat, until the crust becomes golden brown.
- Once cooked, transfer to a plate to let them cool.You can then use them as you wish.
WATCH THE RECIPE VIDEO (must disable adblocker)
The nutritional information is for ONE TORTILLA.These can be stored in the fridge for about a week. You can also freeze them. Thaw them first and then microwave them a few seconds, or reheat them in a frying pan. Important Notes:
- You cannot substitute the psyllium husk powder. You absolutely need it.
- Do not leave out the egg whites or boiling water.
- You can use any other type of nut flour. You cannot use coconut flour.
- Make sure you leave the dough after adding the boiling water to sit for a few minutes before pressing them.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Okay, these are the best I’ve tried by far! My hubby is so happy we have tortillas he enjoys again. I used my tortilla press and so they were thin and bigger than they were with other recipes. Thank you!! Can’t wait to try some of your other recipes.
This is the best recipe I have found for Keto tortillas. It turns out perfectly and tasty every time. Consistency is on point and even made a sweet crepe type version with cinnamon and nutmeg , so I can have an almond butter crepe with a few blueberries. Thank you!
Oh! Totally copying this idea! Yum!
Awesome! Thank you!! I made exactly as directed and ate them with fajitas. They held together beautifully. The taste was better than other recipe’s I’ve tried. No eggy flavor. There was some grit in a few bites but doesn’t bother me. The only adjustment I’ll make next time will be to use less salt. I also wonder if anyone has tried a little corn extract to make them taste like corn tortillas. Also I highly recommend a tortilla press. Thanks again.
MY FAMILY ADORES THIS RECIPE!!! My 14 and 16 year olds were the first to make it. It was effortless for them. We have now made it twice. A while back we picked up a waffle cone press at Goodwill, and it is PERFECT for making these tortillas. We have a larger family and love the fact that we just type in the desired number and the proportions change automatically!!
We have plans to try smaller portions to make "bun sized" tortillas to try on burgers.
Thank you! Thank you!
fast and easy, they taste great making burritos or just plain with some butter.
very close to Roti recipe....I am going to make, brush with buter and use as Roti...see how it goes as my husband does not like the store bought roti... let you know how these go over...thanks
How do I keep them from changing to a purple color lol what did I do wrong. They taste good but the color is off.
Some brands of psyllium turn purple. Nothing you can do about it.
just got around to trying this recipe. I did have a bit of a learning curve but most new recipes involve some of that!!
First of all, I had to realize I needed my raw tortillas to be very thin and evenly thin. I found my tortilla press easily flattened them out, but I ended up using my rolling pin to thin them out even a bit further. Just put each one between 2 sheets of parchment paper and thinned them out a bit. They fatten up a bit with cooking so no worries about getting them too thin.
2nd thing was learning what setting to use on my stove with my particular pan. I finally got it on a full medium with a carbon steel skillet, which is much like cast iron as it holds and distributes heat well, which I think is a good thing for these tortillas.
3rd of all, even with the higher heat, I found it was closer to a full minute of cooking per side. But perhaps I just needed a slighter hotter pan? Will keep working on this one. I did make copious notes for next time!!
But honestly, these are as close to the taste, texture and pliability of true hand made tortillas. I used to live very close to the Mexican border and at that time many of the ladies who lived on the other side of the border would make large batches of tortillas and come sell them door to door. They were so amazing, heated a bit,slatered with butter and rolled up to just eat. If you have never gotten to eat these, then good old cardboard American mass manufactured tortillas probably taste great. I gave them up long before my low carb days but never thought I would get to not only enjoy them again but have them be low carb as well. It is just heavenly. Thank you for developing the recipe and writing up such a good tutorial for them.
Best and only edible Keto tortilla that I have made so far. I substituted sunflower seed flour for almond flour and they came out delicious. Thank you !
I'm not sure what I did wrong - I'm using psyllium husk from Bulk Barn in Canada (whole). I tried to roll the dough out between 2 pieces of parchment paper and could not peel it off the parchment. The dough stuck to the parchment when I tried peeling it off. Half of it remained on each piece of parchment. When I went to scrape the dough off the parchment, it tore into a big mess.
So of course, the next thing I tried to do was just make a pour-able batter by adding water. Well it just bubbled and bubbled in the frypan, taking 15 minutes to cook, and turned out spongy and soggy in the middle. And it did not turn an appetizing brown either, it just looked a bit burned and grey.
Hi Maisie, you're not supposed to use whole husks. That's why the recipe didn't turn out. The recipe will only work with psyllium husk powder. The two products give entirely different recipes.
I buy my psyllium from Bulk Barn and all you need to do is put it in the food processor or blender to break it down and you’re good to go.
I just went to buy more psyllium husk at Bulk Barn as the stuff I bought to first try this recipe was all gone. I realized I have just been using the whole husks all this time! Ha! They are so tiny though. It really seems to work for me. I have made this recipe at least 5 times. Maybe I'll try chopping them up in the blender and see if they are even better? But I think the original poster maybe didn't let them sit for long enough. I don't have those problems using the psyllium husks from Bulk Barn.
Can you use almond meal inn place of almond flour?
Hi Lauren, probably, but I haven't tried.
Thank you for this recipe!! Making it again (2nd time this week)! They make everything so much better...lunch wraps, breakfast “burritos”, etc.
Perfect for Keto! 🙂
Really pleased with these tortillas. Mira thank you.
Love these! We will definitely be making these again! And again and again...
We did find that they were easier to work with after about 7 minutes. The first one stuck to the paper but we just chilled it for a little while and it came tight up.
No bad! A little too much salt for me but that's easily fixable. And mine turned darker like almost a grayish blue. Cooked on a cast iron pan. Theres a chance my psyllium husk is past date now that I think about it. 🤔
The psyllium husk sometimes makes the dough looks a purplish blue this is normal , doesn’t mean it bad.
The author clearly says multiple times that certain brands of psyllium husk can turn the tortillas a purplish blue color.
Can you use linseed instead of psyllium
LOVELOVELOVE, this recipe. Delicious. Great texture, great flavor, easy to make, highly recommend a tortilla press. $8-10. at any MEXICAN grocery!
OMG! So far I have just made the tortillas, but steak quesadillas are on the horizon tonight! They were pretty easy (after the first trial 2), and very tasty. I bought full psyllium husks (I guess), put them through a food processor to make them more powdery. Kind of a “wheat texture”. Make them as thin as you can, and you have tortillas!!
Would there be a problem using the whole egg vs the egg whites only? Just curious
Hi Angelica, I've only tried with egg whites as egg whites tend to absorb the psyllium better, but I have a few recipes that use the whole eggs. You could probably swap, but not sure how many eggs as I haven't tried myself.
These are great! So much better than the low carb tortillas at the store which are full of preservatives. This keto approves!
Still love these!! but I have a question.
I would love to make these in bulk for myself and a friend. Have you (or anyone reading this) ever made with the liquid egg whites one can purchase in cartons? I just don't know what I would do with that many yolks.
I can't answer that since I don't use egg whites that come in a carton, but I wondered if two gelatin eggs could sub for 4 egg whites. I'd rather not freeze or throw away so many egg yolks. I have been freezing the lately though, and that works fairly well. If you tolerate egg yolks, a custard can be made by blending the yolks with a little honey or other sweetener. It's good cold.
Yeah, I wound up trying it, I bought a carton of egg whites. It works great and I can make a big batch. No worrying about yolks wasted, although custard sounds yummy too.
Bomb recipe!!! This is the answer to easy, fast, healthy tortillas my only weakness when not eating breads. Is there a hamburger bun recipe? That would complete my life.
Never made tortillas before. Since being on keto last two months, was missing having a sandwich. I followed recipe exactly, and they turned out great!! So glad to have found this recipe. Thank you!!
I have never made something so professional looking in my life!! Ha! Very tasty and great texture but I found them salty. I will reduce the salt next time by a tiny amount. I just used psyllium from Bulk Barn here in Canada and it was just fine. That's where I got my blanched, ground almonds too. So they are not that expensive to make, either. I used a Le Creuset French oven to press them, I could really get a good hold and lots of pressure on them with the 2 handles.
I love these. I don’t care what color they are. They are delicious, have great texture, and work for me. I used a tortilla press with wax paper under and on top of each round of dough. Worked like a charm. If I could get them thinner it would be perfect., but they thicken when cooked. However, I still LOVE THEM.
This bread was delicious! My husband made them for tacos but I ended up eating them plain, they were so good! Not eggy tasting, with little bits of crisp and softness. At first, it was hard to peel off the parchment paper once he flattened them. Theb he put the dough in the fridge to cool for a bit and it peeled off easily.
Any chance these could be fried AFTER making the tortilla? We love CRISP. Thanks!
Hi Laurie, I tried and it doesn't work because of the psyllium!
Try putting cheese down on the skillet, then place the tortilla on top of that. I find that gives them crispiness if you brown the cheese enough
This is a great recipe! I have a tendency to scour the internet for exactly what I'm looking for in a recipe and have been trying to build a tried and true keto recipe folder. When I saw your picture of how pliable these are I knew my search had ended. It took me a while before I had the Psyllium Husk or all the ingredients at once but I made these last night to go with chicken fajitas. I cut the recipe in half and made 4 tortillas. It was super easy and quick ( I forgot to make them in advance) I just made them while the fajita mix was cooking. I used diffrent brands and got a net carb count of 3.1.per tortilla. My almond flour had less carbs per serving but my Psyllium Husk ( Anthony's) is 12g =1 tbls where your brand said 9 g =1 tbls so next time I may try reducing the measurement to 27g Psyllium Husk Powder from 36g .
*The texture is great, it's soft and chewy but strong/firm enough to hold wet ingredients without falling apart. These are amazing and a game changer! They are very filling, 2 fajitas ( tortillas) was perfect for me. ( back in the day I'd eat 5-6 tacos lol) The taste and texture is very much like the corn and whole grain tortillas I use to like. Thank you! My search is over and this recipe is a keeper! Mine did not change purple/blue but they do look more like whole wheat rather than flour tortillas as yours do, which I don't mind it's the texture and strenght I was seeking.
I accidentally bought orange flavored (sugar free) psyllium at Walmart. Couldn't use them for tacos but they made great pancakes! I had one plain for dessert. Now I have two good Keto recipes. Also, I used parchment paper, and for some reason, leaving it on while you cook the one side really works and they come off the paper way easier than trying to take them off the paper first. Who knew?
I previously posted how much I love these tortillas! Just thought I’d add a comment about their versatility! I used these tortillas in place of noodles in a lower carb version of lasagna! I’m not fond of vegetable substitutes for lasagna noodles because no matter how I prepare them, the lasagna always comes up looser and “wetter” than I like. The tortillas however made all the difference and it was the best lasagna I’ve had in 6 years!!! Thank you again for this wonderfully versatile recipe!!
Do you cook the tortillas first and add to lasagna? or do you add the 'noodle' to the recipe while it's still uncooked? Thanks
I also would like to know if you made your lasagna with cooked or uncooked tortillas
I make mine with cooked tortillas.
My go-to tortilla recipe!
Really enjoyed these tortillas! Next time I will press them a little thinner. My first try was just a touch wet and the dough was too sticky to get them as thin as I wanted! Even so, the tortillas were very pliable and had good flavor and lasted a week in my fridge! They also made great chicken enchiladas!! Finally, I used Organic India Psyllium and it worked great! Thanks again! I'm off to try the fried chicken recipe next!!
I used the NOW brand Psyllium Husk Powder and it turned my tortillas purple :(,,,
I’ve been in Keto for 1 week and was excited about their recipe but they turned purple I followed your recipe instructions but still turned purple. What did I do wrong?
I talk about it in the blog post. HELP! MY TORTILLAS TURNED PURPLE OR LAVENDER!
Totally normal. If your psyllium tortillas turned purple or lavender in colour it’s because of the brand of psyllium that you used. Some brands tend to turn baked goods purple. Not that the colour doesn’t impact the taste or pliability. They are still totally edible, just purple in colour. They are not rotten or bad, so please don’t throw them out.
I recommend using psyllium husk powder from NOW as I’ve never had any problems with them, but some readers have commented in the past that their tortillas had turned purple even after trying the NOW brand. I think it really just depends on the batch of the psyllium. Some turn purple and some don’t.
This happen to my Almond flour bread, it turn green when baking it and this is what I found out and work perfectly.
The green color is the result of a chemical reaction between the leavening agent, in this case baking soda and chlorophyl or chlorogenic acid. This reaction is most common in recipes using sunflower seeds or meal but has been known to happen with other flours as well.
To prevent this from happening you can reduce the amount of baking soda by one third and/or add a couple of teaspoons of vinegar or lemon juice to the wet ingredients before adding them to the dry ones.
It may be it may be the baing powder you used. Aluminum in baking powder reacts with acid turining it blue or purple so the acid would be the almond flour. Maybe use Aluminum free baking powder and see it that helps with color. I've also read when this reaction happens a weird ammonia smell occureswhich which i think has somethong to do with protein breakdown.
Wow! Love these! Made them yesterday and but for adding just a bit too much water (they were a touch sticky) they made up beautifully! I pressed mine in a tortilla press but since they were a little sticky I didn't press them as thin as I will try next time! Flavor is good, texture is great! I used Organic India psyllium and no purple/gray hue or texture weirdness! Making chicken enchiladas verde with them tonight!! Excited!!
Well, not sure i'll like these. They are a weird grey color and I used the same brand psyllium as you...
Me too! Same weird grey color....:(
These were great! I’ve tried using lettuce leaves for Keto tacos but they break apart and are so messy. These have a nice stretch to them and hold together even with a lot of filling. I used a rolling pin to make these a little thinner after pressing with the skillet and they were super thin but still strong. Flavour is nice - neutral enough that the flavour of your filling doesn’t get lost. I will be making these regularly. Thanks so much for the recipe!
Love, love love! Thank you so much for sharing. Haven't had wraps in 6 months. So good to find one I can eat. Delicious and easy to make.