We created a low carb tortilla recipe that’s keto-friendly, pliable, and surprisingly close to a traditional flour tortilla. After many attempts, this version finally worked — and it’s worth the effort. Finding a satisfying corn-tortilla substitute on keto is tough, but this recipe delivers great texture and flavor without a coconut aftertaste.
The two most important factors for a flexible tortilla are proper frying time and the xanthan gum in the dough. Xanthan gum gives the dough elasticity; if you don’t have it, these tortillas won’t hold together the same way, so I don’t recommend substituting it.
This recipe combines almond flour and coconut flour for the right texture, but it does not taste strongly of coconut. If you dislike coconut flavor, you’ll be pleased—these are light and neutral, making them a great substitute for recipes that call for flour or corn tortillas.
My husband, who grew up with traditional Hispanic cooking, gives these a thumbs up. That’s a big deal for us — tortillas were a staple in his childhood, and he missed them on keto. He loves this flour-tortilla substitute and approves them for everyday meals.
Store-bought “low carb” tortillas can reduce carbs, but many include inflammatory or highly processed ingredients. These homemade tortillas use higher-quality ingredients and are less likely to cause inflammation, which mattered a lot for my husband, who reacts to certain foods.
Over time we’ve tested several variations to suit different preferences:
- Easy Keto Tortilla — uses only almond flour for a simple option.
- Keto Corn Tortilla — doesn’t use corn but mimics the taste and texture of corn tortillas.
- Keto Tortilla without nut flour — a nut-free alternative for those avoiding nuts.
- This Low Carb Flour Tortilla — a balanced combination of almond and coconut flours for a real flour-like texture.
Another tip: use the right tools. A tortilla press makes perfectly round, evenly pressed tortillas and is a great investment if you make them regularly. You can use a rolling pin instead, but a press speeds things up and ensures consistent thickness.
This recipe yields five tortillas; you can easily double or triple it. They’re best eaten fresh, but leftovers reheat well. For a quick treat, my kids microwave a tortilla for 10 seconds, spread butter and a keto-friendly sweetener, and roll it up warm — it’s a favorite dessert.
Low Carb Tortilla Recipe Ingredients
3/4 cup almond flour
1/4 cup coconut flour
2 tsp xanthan gum
1/4 tsp salt
1/2 tsp baking powder
1 egg
1 tbsp water
1/2 tsp apple cider vinegar
Low Carb Tortilla Recipe Instructions
Make the tortilla dough
Add all ingredients to a food processor and pulse on high until the dough forms a ball, about 15–20 seconds. Remove the dough and knead it briefly by hand to make sure everything is fully combined. The dough may feel slightly sticky at first; kneading will help it come together.
Roll out the dough using the rolling pin method
Divide the dough into five equal pieces and roll each into a ball. Place a ball between two small sheets of parchment paper and roll it with a rolling pin into a very thin 6-inch circle. If desired, lay a bowl over the dough and trim the edges for a perfect circle.
Create tortillas using the tortilla press method
Cut a large sheet of parchment paper long enough to fold in half and cover the press. Open the press and place the parchment on it. Put the dough ball in the center, close the lid, and press fully using the handle. Open the press and peel away the top layer of parchment — you’ll have a perfect circle every time.
Cook the tortillas
Heat a small frying pan over medium heat with no oil. Cook each tortilla just long enough to set the egg and lightly brown the surface. When the pan is hot, cook the first side 30–45 seconds depending on heat; a very hot pan may take 30 seconds, lower heat about 45 seconds. Do not overcook or the tortillas will lose pliability. Flip and cook the second side for about 15 seconds. Stack finished tortillas in a warmer or covered container until serving. Reheat for 10 seconds in the microwave or 30–40 seconds in a hot, dry pan when needed.
Note: you can prepare the dough ahead of time; stored in an airtight container or zip-top bag in the refrigerator, it keeps up to four days.
About this recipe
We used store-bought low carb tortillas early on, but over time we preferred homemade tortillas made with simple, non‑inflammatory ingredients. My husband missed tortillas the most on keto, so perfecting this recipe was important. These tortillas are about 3 net carbs each (subtract fiber from total carbs on the label) and are a satisfying substitute without processed additives.
This recipe works great with taco fillings, including our Keto Barbacoa Tacos, or any dish that calls for tortillas. Enjoy warm, fresh, and flexible low carb tortillas you can make at home.
Low Carb Tortilla Recipe
Pin Recipe
Equipment
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6 inch tortilla press
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Bowl for mixing
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parchment paper
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Frying pan
Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 1 tbs water
- 1/2 tsp apple cider vinegar
Instructions
Make the tortilla dough
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Add all the ingredients to a food processor and blend on high until the dough forms a ball, about 15–20 seconds.
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Remove the dough and knead by hand to ensure everything is combined.
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The dough may be slightly sticky; kneading helps form a smooth ball.
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Roll out the dough using the rolling pin method: divide into five, roll each between parchment sheets into a thin 6-inch circle, trimming edges if needed.
Create tortillas using the tortilla press method.
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Place folded parchment on the press, center the dough ball, and press fully to form a thin round.
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Open the press and remove the top parchment to reveal a perfect tortilla circle.
Cook the tortillas
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Heat a small frying pan over medium heat without oil.
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Cook the first side 30–45 seconds until slightly brown, then flip and cook 15 seconds on the other side.
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Keep tortillas warm in a tortilla warmer or covered container; reheat briefly as needed.
Notes
Nutrition facts are provided as a courtesy.