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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
Ingredients
- 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)
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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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 🥰
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