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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!
Recipe Card
Almond Flour Keto Tortillas Recipe
Ingredients
- 1 ¼ cup blanched almond flour
- 6 tbsp psyllium husk powder
- 1 tsp baking powder
- 1.5 tsp salt
- 4 egg whites
- ½ cup boiling water
- oil for frying (about 1-2 tbsp)
Instructions
- 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)
Notes
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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Kellee Dunscomb
I've tried many keto tortilla recipes, and this one is the first that passed my husband's taste test. I've made chips, taco shells, and mexican lasagna using these tortillas. They're great!
DIANE
I was a little apprehensive to try these, but was very pleasantly surprised. Easy to make, and taste fine. glad I found your site
Melissa Heuser
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.
Fatima
Can i use psyllium husk whole instead of psyllium husk powder?
Gina Tuel
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!
Squeaky
Oh! Totally copying this idea! Yum!
Lala
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.
Molly
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!
Lisa
fast and easy, they taste great making burritos or just plain with some butter.
Diane Robinson
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
Cami
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.
Mira
Some brands of psyllium turn purple. Nothing you can do about it.
Bernadette Richards
I'm so glad I read through the comments after making..after mixing the dough was kinda brown, like a wheat flour color, but I expected that with the psyllium husk powder...but what I didn't expect was for them to turn a purple while frying them ..but after reading comments and see that I wasn't the only one.. it's all good 😊..these tortillas still tasted good and we're very pliable..was great for my morning ham, egg and cheese roll-up and is going to be my dinner quesadilla..thanks again
Ann Roberts
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.
Monica
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 !
Maisie
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.
Mira
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.
Courtney
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.
Squeaky
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.
Lauren
Can you use almond meal inn place of almond flour?
Mira
Hi Lauren, probably, but I haven't tried.
Elaine
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! 🙂
Yvonne
Really pleased with these tortillas. Mira thank you.
SJ
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.
Karrie
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. 🤔
Pita
The psyllium husk sometimes makes the dough looks a purplish blue this is normal , doesn’t mean it bad.
James
The author clearly says multiple times that certain brands of psyllium husk can turn the tortillas a purplish blue color.
Nicky
Can you use linseed instead of psyllium
Scott
LOVELOVELOVE, this recipe. Delicious. Great texture, great flavor, easy to make, highly recommend a tortilla press. $8-10. at any MEXICAN grocery!
M
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!!
Angelica
Would there be a problem using the whole egg vs the egg whites only? Just curious
Mira
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.
Terri Massey
These are great! So much better than the low carb tortillas at the store which are full of preservatives. This keto approves!
Squeaky
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.
Dorothy
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.
Squeaky
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.
David Beilin
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.
Tractorwife
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!!
Squeaky
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.
JJLo
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.
Hrarpi Kevorkian
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.
Laurie
Any chance these could be fried AFTER making the tortilla? We love CRISP. Thanks!
Laurie
Mira
Hi Laurie, I tried and it doesn't work because of the psyllium!
Kristin
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
Tara
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.
Suzy
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?
Gigi
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!!
Linda
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
Judy
I also would like to know if you made your lasagna with cooked or uncooked tortillas
Mira
I make mine with cooked tortillas.
Paige
My go-to tortilla recipe!
Gigi
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!!
LC
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?
Mira
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.
Gaby
Hello,
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.
Tara
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.
Gigi
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!!
Kim Platt
Well, not sure i'll like these. They are a weird grey color and I used the same brand psyllium as you...
Marsha
Me too! Same weird grey color....:(
Andrea
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!
Nitasha Cullen
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.
Frank
Way too many ads! Would of liked to scroll through your site some more but with 19 ads for 1 recipe, I'll find another site. Thanks though.
Mira
So sorry you had to spend an entire 10 seconds scrolling down the page to see a FREE recipe. And you even managed to scroll down all the way down to the comments! It must have been tough. But without those ads, how am I supposed to pay rent, food and bills? Are you going to give me money every month? This blog is my job and this is how I provide YOU with FREE recipes. If you don't want to see ads, get an adblocker or click the JUMP TO RECIPE conveniently placed at the top of the site for you to skip all of the blog post without having to scroll down all the way to the recipe.
Marlene
Kudos to you for great recipes and standing your ground to rude people! Keep doing the wonderful work/love that you do ....we all thank you 🥰
Kellee
Hahaha
Great recipes and entertainment. Well said.
Michelle
We have recently started the keto diet and I have been missing bread etc. These were so easy to make and so delicious. I think I like them a bit better than regular tortillas. Thank you for giving us taco night back. Yum!!!
Jamie
These were great! I had a little trouble with them sticking to the bottom parchment, but read through the comments and saw to just cook the first side and then peel the parchment off. Worked like a charm! Our taco night was a success. Even my super picky 5 year old dug them. Thanks for the great recipe!
Vickie
Finally, a low carb tortilla that is easy to make, won't fall apart, and tastes delicious. I thought when I overloaded the tortilla with my fajita ingredients it would fall apart. It didn't! My husband's flour tortilla did break. Thank you for this recipe. It's the only one I will use from now on.
AudraS
Good recipe, my only comment is don’t dump all the water in at once. I used the amount in the recipe and they were very sticky, I had to add in more almond flour and even then they were sticking to the parchment paper. Next time I will use slightly less water.
Also, if you don’t roll them very flat they don’t cool well, don’t make my mistake!
Libby
Not sure what I did wrong but my tortillas look nothing like the picture and I used the same husk powder. They are super brown, and when I cooked them they are really thick. They were hard to eat. Please help
Maria
I have calculated the carbs as 12g for all 8 tortillas. Where do you get 10 for each?
Don diabetic so need to get it right. Thanks
Mira
This is the nutritional info for 4 tortillas. I just doubled the recipe, but total carbs are 40g for the whole recipe divided by 4 tortillas, makes 10g per tortillas minus fiber 29g, 3g net carbs per tortilla.
Ingredients Fat(g) Carbs(g) Fiber(g) Net C(g) Prot(g) KCals
37.62 40.55 29.0 11.51 23.26 553
2.679 servings bob's red mill almond meal flour 37.51 16.07 8.0 8.03 16.07 429
3 servings now foods psyllium husk powder - 24.00 21.0 3.00 - 90
2 large egg white 0.11 0.48 - 0.48 7.19 34
Candy
just wondering if anyone tried 2 eggs instead of 4 egg whites?
Mira
Someone on instagram commented that they used 3 whole eggs and it worked fine! Haven't tried myself yet though.
Candy
🙂 thank you! trying it this morning, just the way you have it! and they were great!! Thank you for posting this recipe!
Christina
Mine came out looking like wheat tortillas. I used the same husk powder you did and the same flour. Not sure what i did wrong. Ideas.
Mira
Hi Christina, I don't see what the problem is? Wheat tortillas sound perfect?
Marie
Thank you so much for being so kind and generous and sharing this recipe with us. These are amazing! Made them for the first time tonight and everyone LOVED them!
Thanks so much!!
Hugh
Made these last week and took them to my 75 year old lady friend. Every one loves them but are afraid of the calories, I'm not! Using a little less salt next time. I made 12 because of my press size. I'd like to make a larger one.
Trudi
Hi! I’m new to keto and still trying to figure things out. These look amazing and I really would like to try them but I’m confused about the net carb thing. If I put this in my CarbManager would it tell me 10 carbs or 3? I’m doing lazy keto.
Please let me know.
Mira
Hi Trudi, net carbs is carbohydrates - fiber - sugar alcohols = net carbs. In the nutritional info chart, there should be a place that says NET CARBS and it should then say 3g.
Sheffield Lass
A big improvement on the recipe I tried recently without the psyllium husk powder. Made this morning (nice and simple process), and we've already sampled alongside the 'no psyllium husk' recipe from elsewhere, and this is definitely the keeper. Very pliable and delicious, keto or not. Will definitely be making this one of our 'go to' recipies. Thank you for your generosity in sharing.
Amy
I'm going to try these tonight. Question: It says 150 g of almond flour (1.5 cups), but 150 g is only 3/4 cups (at least that's what it says when I google it). So, is it supposed to be 3/4 c or 1 1/2 c ??? Thank you for clarifying this for me.
Mira
Hi Amy, like the recipe says 150g is 1.5 cup. It’s definitely not 3/4 cup. Please follow the recipe as written.
Stephanie Mitchell
If you google "convert 150 grams to cups," one site says 150g = 1 cup, another site says 150g = 3/4 cup, and your recipe says 150g = 1.5 cups! It's very confusing, so we do still need to clarify/verify the amount. You do mean 1.5 cups (300g), or 3/4 cup (150g) of almond flour? Thank you!
Mira
Stephanie, I measure ALL of my recipes with cups and a scale. So if I say 150g/1.5 cups it's because when I took 1.5 cups of almond flour, it measured at 150g. Please do not google conversions for the grams/cups because it's already written in the recipe and you're just going to confuse yourself even more. There is absolutely NO WAY that 3/4 cup weighs 150g. You would need to push and squish so much almond flour into the cup that it wouldn't even fit. Please follow the recipe as written and the tortillas will come out perfect!
Erica
I made these and I believe it was a little user error.....lol. Mine was sticking to the parchment paper if i made it to think so I had to do it thicker which didnt come out to what i was wanting like the picture any suggestions? I did use whole psyllium husk as opposed to a psyllium powder. Not sure if that makes a difference???? I look forward to making them again hopefully they come out more like a tortilla.
Mira
Hi Erica, I believe I mention a couple of times that you can’t substitute the psyllium husk powder for anything else. That’s probably why they came out weird. If you only have whole husks, try to blitz them in a blender a few seconds until it becomes a fine powder. That should work better, I think.
Karmen
I made them it only stuck to one side but I threw it on the skillet for about 15 seconds and it becomes easier to peel the other side off
Sheryl
I made these a couple of weeks ago, and they were fabulous! Even my VERY picky husband liked them.
Jessica C.
Wow!! I have to share this recipe with my fellow ketonians. They taste so delicious and they are super soft and chewy!
Leslie Winter
Hi, just wondering if you’re using psyllium seed husk powder or psyllium seed husk. I prefer using the un-powdered husk. Have you experimented with both?
Thanks! Leslie
Mira
Hi Leslie, the recipe mentions I use the powder. Whole husks aren’t the same so it won’t come out the same or it will probably fail.
Michael
If I could give 10 stars I would. Just make sure you use something electric to mix initially so the egg disperses equally. Otherwise you may get clumps.
Other than that, the smell is amazing, and the umami it brings make you feel like you're eating a ton of carbs.
I've lost 20 lbs in 2 weeks simply because of these amazing supplements!
Susie
Wow! Great recipe, i turned mine into sopes! They were so good!! Love it, thanx!
Chris
👍🏼👍🏼 Thanks for this awesome recipe 👏🏻
I can make quesadillas, naan and pizza with this. Without feeling guilty and staying in ketosis! 😊
Vera
Absolutely freaking fabulous!!! Haven't had a flour tortilla in 1 year 10 months..... These are to die for! THANK YOU!!!! [sob...]
Amanda
I was really pleased with how these turned out. I realized that I accidentally left out the baking powder after the fact. They still turned out well. I'll be making these again. Thank you!
Sam
After weeks of no bread, this tortilla was a game changer. Tuna wraps, tacos, pizza, naan, this does it all.
Tatiana
Best recipe ever!!!!! I keep doing the same recipe for these tortillas again and again because they are unbelievably good. I am not great fun of coconut flour so I was searching for simple recipe with almond flour and with few ingredients and I FOUND IT!!! Thanks for this great recipe and keto is much more enjoyable with these tortillas!
JC
Love these! My hubby said “surprisingly yummy!”
Adriana
Not being able to eat tortillas has been a deal breaker for me in the past. I am so glad to have found this recipe, I tried it and it was great! The tortillas were easy to make, very pliable and very filling. They are the consistency of home made corn tortillas and the taste was very agreeable. I am going to try to make enchiladas.
Dori
They smell and look great. Had difficulty with tortillas sticking to parchment paper. Squeezed them in between 2 silicon sheets. To one peeled off. Left the bottom one on. Flip tortilla side down into the fry pan. Peeled it off when the first side was done. Easy peesy! Flipped it over and finished cooking.
Next time I'll add some extra spice!!
liz
Love your recipes, Mira! Thanks for sharing it 🙂
In case any one tries to substitute the egg whites with flaxseed meal, it doesn't work but it makes pretty good crispy chips. I had mixed all the ingredients and forgot I didn't have any eggs :|...so, I used flaxseed meal and it became very dense and when fried becomes crispy chips, if you can roll it super thin. I replaced the eggs with 1.5 tbsp flaxseed meal + 5 tbsp water (mix together the meal and water before adding into the mixture)
Pam
Made them last night and they were great! Easy to make also. I will add this recipe to my favorite Keto collection!
Lori
Made these tonight and they are definitely pliable. I used the amount of water specified in the recipe and these were really hard to peel off the parchment paper; next time I'll only use enough water to achieve a dough-like consistency. We tripled the batch and accidentally put in too much salt, but they were still yummy. Thanks for the recipe!
Jill
How's the taste? Anything like flour tortillas or heavy on the almond side. Don't get me wrong I love almonds but just wondering if it's going to be a big deal to get used to. Also this is the best looking and easiest recipe I've come across. Looking forward to a response! 🌮🌮🌮
Andrea Velez
These had a nice chewy light sweetness to them
Tara
Making these tonight for dinner, can’t wait to try them! Thanks so much for posting the recipe !
Mira
Thank you! Hope you like 'em!
Steve
Would omitting the baking powder keep them thin after cooking similar to a store bought tortilla?
Mira
They'll be a little thinner, but not as thin as the supermarket brand.
Terri
These are the best tortillas I’ve made so far. Great texture, very pliable.
Brigitte
I just made them today, but it was very sticky. Is there a way to fix it?
Mira
Hi Brigitte, what was sticky exactly? The batter before pan-frying or after pan-frying them? Because the batter is supposed to be sticky.
Julie Morgan
I coated my hands with butter to handle it and butter butter on the parchment paper. It helped a lot.
Kb
10 grams of carb per tortilla? Are you insane?
Mira
Thank you so much for your lovely comment! No, I'm not insane. Not even a little bit. Anyways, this site follows a net carb approach to the keto diet. So if you take the total carbs (10.14g) and minus the fiber (7.3g), you'll get 2.84g net carbs per tortilla which is TOTALLY acceptable for a keto diet.
Cheryle
Good to know
Tara
KB: Seriously was the negatively rude comment neck? You can ask a question without being so crass......
Jen
Umm wow have not heard of net carbs, have you? Calling someone insane is not very nice.
Morel Bliss
Will these become crispy if pan-fried as a quesadilla?
Mira
The outside will, but not so much.
lisa
BEST Keto Tortillas ! They were even crispy on the outer side I used them for beech enchiladas it was really good!! Thank you!!!
Olivia M Hart
I made these with half blanched almond flour and half coconut flour. Everyone LOVED them!! I think it's great recommendation also for those who get constipated a lot on KETO, TMI for some but a very real issue for many!
Olivia M Hart
I wonder if you can sub in some coconut flour to get less carbs.
JJ
my concern is my hubby is allergic to nuts, so can you sub completely the almond flour out? Is cocnut flour the only other option that is keto and low carb? if you can substitute the entire amount, what portions or quantity and how is the taste? can you use for regular enchiladas and burritos without it being sweet?
Jen
I’ve seen other recipes that do half and half of the flours and some that do all coconut.
Dahlia
I bookmarked this recipe as "FLATBREAD/TORTILLA"! I tried a lot of recipes but it's the most recipe I liked so far...no eggy or coconutty flavour...keep it up <3
Mandy
I just made these! They’re great, but they don’t look like your picture at all. They look like whole wheat/multi grain tortillas. Why is that?
Ketoqueen
You might have used a whole grain psyllium husk as opposed to a psyllium powder
Duncan
Simple, fantastic handling qualities, and stays flexible.
The recipe just works, I have tried a number of other Keto/Paleo tortilla recipies, and this is the easiest and most forgiving.
Brittany Lee
Thank you kindly for this. I just made it and its surprisingly good. It'll get the job done! I appreciate your efforts to assist those on low carb.
Tom Cosgrave
Are you saying that each tortilla has 10.4 GM's of carbs?
Mira
Yes, each tortilla has about 10g grams of carbs and 3 net carbs.
Tom Cosgrave
Thank you; trying them today!
Tom Cosgrave
OK, tried this, like this. Has one straight way and then the following day, reheated one from frozen in the microwave. Maybe it was me but my prep time took 45 minutes, maybe first time ineptitude but overall, a good addition to my Keto nutrition plan, thank you.
HicD
Easy to make and taste delicious, will add these to my regular keto recipe list!
Mason
How critical is the salt in this recipe? Was surprised to see the nutritional information and see the sodium!!
Mira
Hi Mason, it's not critical at all. It's just for taste as they're pretty bland tasting without it. The 1.5 tsp of salt though is for 8 tortillas, which equals to about 900mg per tortilla. If you're on a low carb diet, it's important you get 1.5tsp of salt per day (3500mg) in order for you to balance your electrolytes so 900mg isn't much for this low carb recipe site.
Rob
Made them, loved them, shared the site with all my keto friends. Thank you.
Tom Hart
Just made these, wow, they are great, Thank you for the recipe
Matthew
These taste amazing, but I had some trouble with the flattening in parchment paper. They wanted to stick when I peeled it off. Any hints or ideas why it’s sticky? Thank you for the wonderful recipe!
Jenny
These are AMAZING! I just recently started using psyllium powder to make bread for my Keto lifestyle...and these tortillas as great! Pliable and tasty, especially when filled up with taco meat and avocados! I added pepper and lime zest to my dough, fried them up per your instructions in the morning, and then brushed with oil, salt, and pepper and threw on the grill for a minute. They were delicious! Thank you, thank you, thank you!!!
Meera
This was simply amazing! I used these to make green chicken enchiladas and OMG!! So soft and light!
Thank you! It’s because of people like you, who take the trouble to put up these awesome recipes, that people like me can stick to Keto! I would have given up long ago if I had to eat butter and salad!!
Catherine
These are soooo good! Easy to make and they really hold together well. Thanks!!
Amanda
Hello! Thanks for the recipe. Mine turned out very pliable, but a bit gritty when I bit into them. Any idea what I may have done wrong? I thought I used sufficiently hot water and I waited five minutes for it to absorb. I used NOW psyllum husk. Thanks!
Mira
Hi Amanda, the psyllium turns into a sort of jelly when water is added to it, so the grittiness should definitely not come from there. Maybe it came from your almond flour? I'm not quite sure as I've never experience that before!
Shelly Jones
Thank you for sharing your wonderful recipe! I am allergic to eggs & psyllium husk so I did have to use substitutions. I'm sure they are not as good as they would be without the substitutions but they still turned out great. I used flax meal for the psyllium and 'Namaste' egg replacer (tapioca starch, arrowroot starch, citrus fiber, cream of tartar, bicarbonate sodium). I also had to add about +2 tbs of almond flour because it was too wet with the subs. I brushed the wax paper with melted coconut oil so they didn't stick. They are a bit delicate but the flavor is really good. Sharing in case anyone else has these allergies.
Marlene
Just made these this morning. I made 1/2 batch but made them smaller and have 8 tortillas. I rolled mine out between 2 pieces of wax paper with some oil rubbed on it. The tortilla came off easily but slowly. They crisped up nicely. I will crisp them up again in a frying pan tonight before eating with turkey tacos. I’m not quite two weeks into the low carb lifestyle and sure appreciate all the work that has gone into figuring out these recipes. I will definitely make these again
Rosie DiFrancesco
Can you use egg whites in the refrigerated cartons ?
Mira
Yes, but make sure to measure how much you're using?
Marisa
I tried your recipe and it was fantastic!!! I loved the tortillas!!! They were crispy on the outside and soft and chewy on the inside and really pliable and didnt break apart at all!!! 5 stars!!!
Suzy
For some reason mine turned out grey I'm not sure what I did wrong.
Mira
Hi Suzy, some psyllium turn different colour, but that doesn't affect the taste or texture of this recipe.
Monnie
AMAZING!
Added smoked paprika and some Italian herbs, was one of the best Keto breads I’ve tried
Sandra
Awesome!!! Made them today and they came out great. Mine were much darker than yours (different brand of psyllium husk) . This definitely is one of the recipes I will hold on. Thank you!
Mady B
LOVE this recipe. My macros came out a bit different and actually have less carbs than what you listed. These are delicious!!!
Janne
This is by far the best recipe I have tried 👌🏻
fadia Nasser
Hi, boy am i glad to meet you. i always browse but i don't try right away. For some reason, a feeling maybe, I tried this recipe and it turned out awesome. For my autistic son who loves anything Mexican, this is our winner right now. I'm glad I followed your instructions, every single detail. Will always be looking forward to your recipes. I'm very grateful for this life saver. Will be using it for tortillas, thin pizza base, lebanese style flat bread and toasting them for crunch to use in dips.
Amy O'Day
Yes! These Almond Flour Tortillas have been life-changing as I embark on gf, df, sf. Thank you so so much!!
Amy
Thanks for this recipe. I didn't realize that Psyllium husk powder was differnt from Psyllium husk and went ahead and used psyllium husk. I now know that they are different and that the powder is more concentrated. My batch came out really sticky, becasue i should have doubled the amount of psyllium husk. They cooked up fine, but haven't tasted yet as I'm fasting right now lol. Anyways, may be a good idea to add in something to your instructions that highlight the difference between the two products. Will come back with a taste review later! Thanks for the recipe!
Amy
Used them tonight and they were great! Just realized my other mistake was that i did up half a batch but i forgot to cut the egg white amount in half...that would explain why they were so gooey. Even with all my mistakes, these came out really good. Can hardly wait to try it out without the mistakes!
Chris
Can these be made in a more traditional way where you use bacon grease or lard as an ingredient like you would in a recipe that used all purpose flour ?.
Mira
Hi Chris, I haven't tried since this recipe doesn't require any fat. Let me know if you ever try.
mary
Best low carb tortilla I have found and the tastiest and easiest o cook and I have tried a lot of recipes. I did not have enough almond flour and used about 40gms coconut flour...no problem
Ashley
I agree they’re simple to make & delicious! My husband loved them!
Any way we can pop these in the oven to crisp up and make tortilla chips ?
Jennifer Youngblood
Hi, I was wondering why my tortillas using your recipe turn a light purple color when cool???
Mira
Hi Jennifer, some brands of psyllium turn purple. They're totally eatable, just the colour changes depending on the brand or batch of psyllium you buy.
Viviane Clough
Where does the 990 mg per serving of sodium come from? Quite a significant amount. Is it the syllium?
Mira
Hi viviane, from the 1.5tsp of salt.
KELLY
Great recipe!, maybe in the future you will have a corn favored tostada and/or tortilla keto recipes made with non GMO corn flavoring and have the tostada be crispy.
Billy
Can you really taste the almond flour in these? I've only been on Keto for a week and I already get nauseated just thinking about that almond taste...
Vanessa
Do you have to beat the egg whites together before adding?
Mira
Hi Vanessa, no you don't!
chris czajkowski
Sure, it glues together grain-free baking quite well. But its laxative properties are too much for my system to take. I eat no grains or lentils but still eat enough fibre so that I don't need laxatives. Key is lots of vegetables.
Jamie Moore
Do I still use oil if cooking on a cast iron griddle? The tortillas I usually make require no oil on the griddle. Thanks
Mira
I would still put some oil just in case. I haven't tried in a cast iron skillet, though.
Carly
Can I use coconut flour
Mira
Hi Carly, I have not tried making these with coconut flour so am not sure.
Joe
I have tried nine low carb tortilla recipes so far and this is easily my favorite. I especially like the texture, it came out very close to the real (36 carb) deal. Thanks!
Brandon
I'm trying to understand the serving. Is it 10 carbs per tortilla or 10 carbs for 8? Thanks!
Mira
Hi Brandon, it's 10g carbs per tortilla or 3g net carb per tortilla if you minus the fiber.
Matt L.
I made a double-batch today and they turned out great. I think I’ll dial back the salt in the future, but the consistency and flavor otherwise was perfect. When I’m not doing low-carb after a while I’m going to try this with all-purpose gluten free flour and see if I can get the consistency even smoother.
Maya S Thompson
Have you attempted to make nachos with these?
BTW I've had these a few times and they're DELICIOUS. I even made breakfast tacos with them and loved it.
Mira
I have not! I wonder if they can be deep fried or baked! I'll try next time!
Patricia Acosta
Maybe air fryer?
Mira
I tried deep frying them, but because of the psyllium the batter never gets crispy. So it's just deep fried soft tortillas lol
Nicole De La Torre
I have made these 3x in 2 weeks! My family loves the tortillas. Very flexible, don’t tear or break apart. Tastes like flour tortillas. I’ve taken them to work for lunch and reheated in a microwave and they are still Devine! I highly recommend everyone follow the recipe to a T! Also, use plastic wrap, not parchment paper...it sticks to parchment paper! I used a tortilla press and they came out perfect l!
whisper645
I was really looking forward to making these after reading all the great reviews but sad to say mine didn't turn out. The first batch I made I weighed out the psyllium powder because when I weighed it 6 tbls = 34 or 36g but when I scooped, scraped and then weighed it came out to 46 to 54 grams (I measured & weighed more than once) So I took the gram weight on the package and multiplied to get my 6 Tbsp net weight and used that. The dough was very, very sticky. Yes I let the dough sit to absorb the psyllium . I tried pressing one in my tortilla press and of course it stuck to the parchment paper. So I pitched that batch and started over. This time I measured the psyllium by scooping and leveling it. I allowed it to sit 10 minutes after mixing it and again it was a sticky dough, did not look at all like yours. I added a couple of tablespoons of almond flour and that seemed to firm it up a bit but no where near enough. It was very gummy and messy : (
Mira
I would try to add more almond flour or less water if that happened. Not too sure what went wrong.
Mama Owl
Has anyone "cooked" with these? We are having chicken enchiladas tonight, and I would soooo love to have an "intact" enchilada for once! 🙂
Mira
Yes, I've made plenty and they all work!
Becky
Thanks so much for this recipe! We gobbled them up! I cooked half the batch in a bit of butter and sprinkled on garlic powder. Saran wrap definitely works better than parchment paper and I smooshed mine in a tortilla press then rolled them out a little bit more after that. Not eggy at all! This is such a great base recipe and I cant wait to experiment with it!
Tara
These were easy and fun to make. Mine turned the bluish color as well. I too used the NEW brand from Sprouts but the flavor and texture were spot on. The adults had carnitas and the kids quesadillas. Everyone loved them. Thank you for sharing!
Danella
This tortillas we absolutely perfect! I was able to yield 16 small tortillas for little tacos by dividing the dough into 16 balls instead of 8. I filled the tacos with mince beef, avocado, lettuce, pickled jalapenos, tomatoes, onion, chipotle mayo, and cheese and it turned out heavenly. These tortillas are a great way to satisfy that Tex Mex craving even if you are on a low carb/keto diet.
Emilly
Second time I made these I pressed/rolled them put in a gallon Ziploc with the bottom and 1 side cut out. It was a revelation - so much easier than the parchment!
Thanks so much for this fabulous recipe. Who knew such a yummy, simple low carb tortilla/flatbread was possible!
Talia
Great idea! Thanks!
Bee
These were great ! Thank you for the recipe! I actually only had 3 egg whites so I added 1/4 tsp of xantham gum to help with the “pliablility” and it still worked out.
Ola
I made these and they were so good. It didn't taste eggy like others I have tried. I just bookmarked this page. Thank you!!!
Jennifer
My tortillas are stuck to the parchment paper! Help! It’s just a doughy mess
Mira
Did you add psyllium to the batter? Did you use parchment or wax paper?
Pearl L.
Thanks sooooo much for the recipe. Looks great. Also do you have any grocery stores in jp that you'd recommend getting these ingredients from? I'll be in Japan for a month and a half and would probably be cooking most if not all my food when I'm there. Thanks sooooo much!
Mira
Hi Pearl, I actually do most of my shopping online in Japan. So for the almond flour, I buy it on amazon or rakuten. The psyllium husk powder, I get on iherb.com
Heather
These were good, thanks
Veronica
How big should I roll them out
Mira
As big as you can once you separate them into balls.
Sixxxz
Thank you so much! This is the first GF tortilla recipe that has actually worked for us! You're amazing! I can't wait to try more recipes!
Mira
Thank you very much <3
Didie
You’re an absolute saint for developing these recipes. Thank you so much!
Donna Geddes
Do you think these could be made on an electric tortilla press?
Mira
I think so yes!
Dorothy Tabone
Hi Mira, these tortillas are great this is the second time l have made them even my my husband likes them, thank you for sharing.
Christie Meece
I have made these several times now and am so happy with how pliable these are. I use Sprouts brand psyllium husk. Thank you thank you thank you, love these tortillas!
Linda
My tortillas turned a gray/lavender color. I used Now psyllium powder and the same almond flour as in your recipe. Strange!?
Mira
Gaah, apart from the colour, the taste should be the same. Seriously some psyllium brands just turn purple no matter what. I've always had luck with the NOW brand, but I guess even the bags can differ. The colour might be off putting, but the taste will be the same. I hope you still eat them and enjoy them!
Dorothy Tabone
Hi just made these and l have to say they are the best keto tortillas l have made, thank you for sharing with us.
Mira
Woohoo thanks so much!
Leanne
Can you use egg whites from a carton?
Mira
Hmm, I've actually never in my life bought egg whites from cartons. If they're the same as regular egg whites, then sure?
Ed
Yes you can! That’s what I used and they turned out perfect.
Travis
These turned out great. I liked using a cast iron pan to make their shape. Smart!