Low Carb, Vegan Keto Almond Flour Tortillas

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These low-carb keto tortillas use just 4 ingredients (plus water, salt & oil) and are soft, pliable, gluten-free, egg-free, and vegan. Plus, these tortillas contain just 2g net carbs per wrap – perfect for low-carb snacks, lunches, and meals!


Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes
Servings 6


  • 3/4 cup + 1 tbsp (96 g) almond flour
  • 2 tbsp (18 g) coconut flour
  • 1 tbsp (10 g) psyllium husk powder (see notes)
  • 1/2 tsp baking powder
  • 1/41/2 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup (120 g) warm water


Make the tortilla dough

  • Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.

    To a medium-sized bowl, add the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir to combine with either a spoon or a whisk. Add the water and olive oil and mix with a spoon until the dough comes together.

  • Then knead the dough with your hands until it’s soft and smooth, about 30-45 seconds. You could also process the dough in a food processor if you wish.

    You might need to add a little more water if your almond flour is quite dry and very fine. I used homemade almond flour (from blanched almonds) which was rather moist and not super fine. The dough should be slightly moist, but not sticky. Add a little more coconut flour if it’s too sticky.

Roll it out

  • Depending on how large you want the tortillas to be, you can cut the dough into 4, 5, or 6 pieces. I made 6, but they were rather small (about 6 in or 15 cm), so I would recommend making 4 dough balls for larger tortillas. Using your hands, roll each piece into a ball. Use only 1 dough ball and cover the other ones with plastic wrap (you can keep them in the fridge while you finish making the first tortilla).
  • Lightly oil the middle of 2 sheets of parchment paper (or wax paper). Place 1 dough ball between the oiled sheets and flatten it with your hand, then roll it out with a rolling pin. Don’t roll out the dough too thinly, otherwise, it might crack. Carefully peel off the top parchment paper.
  • I used a springform to make the tortillas round, but you can also use a bowl (see step-by-step photos in the post).

Cook the tortillas

  • Lightly oil a non-stick frying pan or skillet and heat it up over medium heat. Flip over the tortilla with the paper, so that the tortilla touches the pan and the sheet of parchment paper is on top. Now you can peel off the parchment paper.
  • Cook the tortilla over medium heat for about 2-3 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked tortilla on a plate and cover it with a kitchen towel. While one tortilla cooks, you can roll out the next dough ball and repeat the process. Enjoy!


Video Of The Recipe

  • You can prep the dough one day in advance and keep it in the fridge covered in plastic wrap.
  • Store the tortillas covered in the fridge for 3-4 days.
  • Psyllium: I used psyllium husk powder. If you have whole psyllium husk, you can either grind it in a coffee/spice grinder to make powder or use 2 tbsp of it.
  • Cooking time: Depending on your pan’s exact heat, you may need to slightly reduce/increase the cooking time of these keto-friendly tortillas. Try not to overheat them, or they can become brittle and lose their flexibility.
Nutrition Facts
Serving Size : 1 tortilla
Calories : 129
Fat : 10.7g
Saturated Fat: 1g
Carbohydrates : 2g
Fiber : 4g
Sugar : 0.9 g
Protein : 3.8 g
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