• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cassidy's Craveable Creations logo

  • Recipes
  • Start Keto
  • Meal Plans
  • Login
  • Patreon
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Start Keto
  • Meal Plans
  • Login
  • Patreon
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Start Keto
    • Meal Plans
    • Login
    • Patreon
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ร—
    Home ยป Keto

    Almond Flour Keto Tortilla Recipe (Soft & Flexible)

    Published: Aug 28, 2021 Updated: Aug 28, 2021 By: Cassidy Stauffer May earn from affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

    This almond flour keto tortilla recipe makes soft, flexible tortillas durable enough to hold all your fillings and tastes just like the real thing! You would never guess they're low-carb, paleo, and gluten-free.

    finished keto tortilla recipe on a place with the top tortilla folded.

    Jump to:
    • Ingredients
    • Easy steps
    • Cooking instructions
    • Storage and meal prep
    • Substitutions
    • Frequently asked questions
    • Serving suggestions
    • Top tips
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Say goodbye to taco bowls and hello to real tacos with this keto tortilla recipe made with almond flour!!!

    These are my favorite keto tortillas because they are soft, flexible, super easy to make, and taste like the real thing. Plus, they only have one net carb per tortilla, making taco night even tastier and guilt-free.

    I love to use them instead of lettuce wraps in this keto chicken lettuce wraps recipe or as tacos with keto taco meat, keto fish tacos, keto beef enchiladas, and so much more!

    Ingredients

    Here are the simple ingredients most low-carb pantries keep on hand:

    • Blanched Almond Flour: Low-carb flour.
    • Besti Coconut Flour: Another low-carb flour that's soft and absorbent. A word of caution: Not all coconut flours are made the same!  I recommend using Bob's Red Mill, Besti, or Arrowhead Mills Coconut Flour. If you choose to use another brand, make sure the texture is thick, soft, and fluffy. Not grainy. However, I cannot guarantee the results.
    • Sea Salt: Enhances the flavor.
    • Baking Powder: Slight puff and rise.
    • Xanthan Gum: Holds the tortillas together and makes them soft and flexible.
    • Egg & Egg White: Used as a binder and for moisture and texture.
    • Water: Add as needed to keep the dough from being dry.

    Easy steps

    dry ingredients whisked in a bowl.

    Step #1: Start by whisking all the dry ingredients.

    tortilla dough in a bowl.

    Step #2: Stir in an egg and egg white. Use your hands to knead if necessary.

    The dough should be the consistency of soft play dough and may be sticky to the touch.

    If the dough seems dry or grainy, add 1 tsp. of water at a time until it reaches the desired consistency.

    💭Top Tip: Dry dough will yield dry tortillas, so be sure the dough isn't dry!

    If the dough is too wet to roll out, cover it with plastic wrap and allow it to rest for 5 to 10 minutes to firm up. Afterward, if it's still too wet, add 1 tablespoon of almond flour until it's firm enough to roll.

    rolled out tortilla on parchment paper.

    Step #3: Roll the dough into six equal-sized balls.

    Step #4: Place one dough ball onto the center of a medium-sized piece of parchment paper, then cover it with plastic wrap.

    💭Top Tip: The parchment paper tends to crease after one or two tortillas. If the parchment has a crease, the tortillas will have a crease - which may cause them to break, so get a new piece of paper!

    Cooking instructions

    Here are the easy cooking instructions:

    Step #1: Heat a pancake griddle or pan over medium heat, around 350 degrees.

    Step #2: Pull plastic wrap off the top of the low-carb tortilla, then flip it - parchment paper and all - onto the hot griddle or skillet. Please do not force the parchment paper to come off; it will come off easily when ready.

    Step #3: Cook for around 10 seconds or as soon as the parchment easily pulls off. Then, flip, and cook for an additional 30 to 45 seconds.

    Do not overcook them, or they will no longer be pliable.

    Set aside in a tortilla warmer or between 2 damp paper towels. Tortillas will soften as they set.

    Storage and meal prep

    • Store: These keto tortillas can be loosely wrapped in a kitchen towel for up to 24 hours or in a baggie in the fridge for 3 to 4 days.
    • Freeze: Freeze in a freezer-safe baggie with parchment paper between each tortilla for up to 3 months. Thaw before reheating.
    • Reheat: Reheat in a non-stick skillet over medium to medium-low heat until heated. I don't recommend adding oil to the pan. Otherwise, they may get greasy, so use a non-stick skillet!
    • Meal Prep: Make a double or triple batch and store them in the freezer for future use.

    Substitutions

    • Xanthan Gum: Xanthan gum is hard to replace, especially in bread. However, I've found that you can replace the xanthan gum by adding three tablespoons of Psyllium Husk POWDER and ยฝ Cup of Very Hot Water. Simply omit the xanthan gum, add the psyllium husk powder with the dry ingredients, and add the hot water into the batter after the eggs are stirred into the dry ingredients.
    • Almond Flour: Even though I prefer almond flour, you can replace it with ground flaxseed meal. The flaxseed is a bit more absorbent than almond flour, so you'll need to add 1-3 tablespoon of water after you stir in the eggs for the dough to hold together. If you use a golden flaxseed meal, your tortillas will be a more traditional, lighter color. However, please be aware that they will have a "flax" taste and won't be as pliable as the almond flour version.

    Frequently asked questions

    What is psyllium husk powder?

    Psyllium husk powder can be used as a replacement for xanthan gum. It is an extremely high-fiber food, so it is usually found in the colon cleansing section of your local health food store. In gluten-free baking, it helps with texture, retains moisture, and prevents the bread from crumbling. It can also lend a slight sourdough-like texture, which I love. Also, it can sometimes lend a purple tinge to foods, but it's nothing to worry about - the food is OK to eat 😀

    Do I need to use oil in my skillet?

    No, I don't recommend oil, or the tortillas may be greasy. Because of this, you need to use a non-stick pan. I use a super-slick cast iron skillet, but a pancake griddle or a traditional non-stick pan will work well, too.

    Serving suggestions

    overhead shot of fish tacos in keto tortillas with garnishes.

    These low-carb tortillas are versatile and can be used for so many things, but here are a few recipe ideas on how to serve them:

    • tacos with this taco seasoning recipe
    • fish tacos
    • shredded beef tacos
    • beef enchiladas
    • chicken ranch tacos
    • grain-free lasagna
    • chimichangas
    • crispy pork carnitas

    These would also be great with many of the recipes in this roundup of gluten-free meals from Meaningful Eats!

    Top tips

    • For perfectly round keto tortillas, use a tortilla ring or a plate to cut the tortilla into a rounded shape after rolling.
    • Do not overcook, or the almond flour tortillas will be dry.
    • Dry dough will yield dry tortillas! So, be sure to add water as needed. The dough should have the texture of soft play dough.
    • Do not add oil to the pan; they may turn out greasy! Because of this, you need to use a non-stick pan. I use a super-slick cast iron skillet, but a pancake griddle or a traditional non-stick pan will work well, too.

    If you've tried this Keto Tortillas Recipe With Almond Flour, please let me know in the comments below 👇

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    ๐Ÿ“– Recipe

    tortillas on plate with one folded

    Almond Flour Keto Tortilla Recipe (Soft & Flexible)

    This almond flour keto tortilla recipe makes soft, flexible tortillas durable enough to hold all your fillings and tastes just like the real thing! You would never guess they're low-carb, paleo, and gluten-free.
    4.73 from 11 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 tortillas
    CALORIES :68kcal
    CARBS :5g
    FIBER :4g
    Author: Cassidy Stauffer

    Ingredients

    • 1 Cup Blanched Almond Flour
    • 2 Tablespoons Besti Coconut Flour - Arrowhead Mills and Bob's Red Mill will also work
    • ½ teaspoon Sea Salt
    • ¼ teaspoon Baking Powder
    • 2 teaspoon Xanthan Gum
    • 1 Large Egg
    • 1 Large Egg White
    • Water - as needed
    Prevent your screen from going dark

    Instructions

    • In a large mixing bowl, whisk together the blanched almond flour, coconut flour, sea salt, baking powder, and xanthan gum.
    • Stir in the egg and egg white. Use your hands to knead if necessary. The dough should be the consistency of soft play-dough and may be a bit sticky to the touch. If the dough seems dry or grainy, add 1 tsp. of water at a time until it reaches the desired consistency. Dry dough will yield dry tortillas, so be sure it's not dry! If the dough is too wet to roll out, cover with plastic wrap and allow to rest 5 to 10 minutes to firm up. Afterward, if it's still too wet, add 1 tablespoon of almond flour at a time until it's firm enough to roll.
    • Roll the dough into 6 equal-sized balls. Be sure to keep the dough you're not using covered with plastic wrap so it doesn't dry out.
    • Place one ball of dough onto the center of a medium-sized piece of parchment paper then cover with plastic wrap (see note below labeled important). Lightly press down onto the dough with your palm to flatten then roll out from the center with a rolling pin to form a 6-inch round tortilla.
    • Heat a pancake griddle or non-stick pan over medium heat, around 350 degrees. Be sure the skillet is hot before adding the tortillas! Test the temperature by sprinkling on some water. If the water immediately evaporates, it's too hot. If the water rolls around in the pan it's perfect!
    • Pull plastic wrap off the top of the tortilla then flip it (parchment paper and all!) onto the hot griddle or skillet. Do not force the parchment paper to come off, it will come off easily when ready.
    • Cook for around 10 seconds or as soon as the parchment easily pulls off. Then, flip, and cook an additional 30 to 45 seconds. Do not overcook or they will no longer be pliable.
    • Set aside in a tortilla warmer or between 2 damp paper towels. Tortillas will soften as they set.
    • Store loosely wrapped in a kitchen towel up to 24 hours or in a baggie in the fridge for 3 to 4 days. They can also be frozen in a freezer-safe baggie with a piece of parchment paper between each tortilla for up to 3 months.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Tortilla Video
    • A word of caution: Not all coconut flours are made the same! I recommend using Bob's Red Mill, Besti, or Arrowhead Mills Coconut Flour. If you choose to use another brand, make sure the texture is thick, soft, and fluffy. Not grainy. However, I cannot guarantee the results if you use a different brand.
    • As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply enter the code "CRAVEABLE" at checkout.
    • Important: I've learned from experience that the parchment paper tends to crease after one or two tortillas. If the parchment has a crease, the tortillas will have a crease - which may cause them to break. So keep an eye on your parchment; if it's creased, grab a new piece!
    • Do not add oil to the pan; they may turn out greasy! Because of this, you need to use a non-stick pan. I use a super-slick cast iron skillet, but a pancake griddle or a traditional non-stick pan will work well too.

    Nutrition

    Serving: 1tortilla | Calories: 68kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 238mg | Potassium: 41mg | Fiber: 4g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

    adapted from Gnom-Gnom's Tortilla Recipe

    More Gluten Free Keto Recipes

    • square image of green bean casserole with bacon on a white plate.
      Easy Weeknight Low-Carb Green Bean Casserole
    • square image of kielbasa and veggies on a sheet pan.
      Patreon: Keto Sheet Pan Kielbasa With Veggies
    • banana smoothie with garnishes.
      Keto Banana Smoothie
    • chocolate smoothies in glasses with strawberries.
      Patreon: Keto Chocolate Smoothie
    1.3K shares
    • 254

    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read Moreโ€ฆ

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. JoAnn Martin says

      August 30, 2024 at 8:47 pm

      2 stars
      I gave it a 2 because I did not like them for tortillas.. They would be a better cracker recipe which, I will make them again as such. Good flavor with some seasonings.

      Reply
    2. GinnyGail says

      February 27, 2022 at 5:35 pm

      5 stars
      While the length of the recipe was daunting, it turned out to be very easy. And, they're delicious! I placed them in a plastic bag with waxed paper in between, and refrigerated them. Do I warm them in a fry pan when I want to use them?

      Reply
      • Cassidy Stauffer says

        February 28, 2022 at 2:16 pm

        Thank you, I'm so happy you like them!!! Yes, when ready to use them just heat on the stove ๐Ÿ™‚ They also store well in the freezer and will last a really long time! If you freeze them, just set them out for about an hour to thaw (or thaw on low in the microwave) then heat on the stove.

        XO,
        Cassidy

        Reply
    3. Charmagne says

      November 18, 2021 at 9:23 pm

      If storing in the freezer would you precook them or just tortilla press then freeze between parchment

      Reply
      • Cassidy Stauffer says

        November 19, 2021 at 1:45 pm

        Hi Charmagne,

        I usually pre-cook them and store them in a baggie with parchment between each tortilla to keep them from sticking. I've never even thought of storing them un-baked - I'll have to test it out and see how it goes!

        XO,
        Cassidy

        Reply
    4. MissChievousRN says

      March 01, 2021 at 10:45 pm

      What is the difference in texture and pliability between these and the paleo version? I dont see much difference except the xanthan gum.

      Reply
      • Cassidy Stauffer says

        March 02, 2021 at 3:55 pm

        Hi MissChievousRN!

        The keto version has more of a typical tortilla texture, just maybe not quite as flexible, and the paleo tortillas are extremely flexible, are a bit thicker, and kind of a cross between a tortilla and a wrap. I hope this helps!!!

        XO,
        Cassidy

        Reply
    5. Heather says

      November 11, 2020 at 1:57 pm

      Doyou think these would work to then make fried chimichangas or would they fall apart in hot oil?

      Reply
      • Cassidy Stauffer says

        November 11, 2020 at 3:06 pm

        Even though I haven't tried them to make chimichangas, I've fried them to make tortilla chips, so I'd imagine they would work fine! If you try it, please come back and let me know what you thought ๐Ÿ™‚

        -Cassidy

        Reply

    Primary Sidebar

    pinnable image with text
    Head Shot Of Cassidy Stauffer

    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

    Trending Recipes

    • Overhead shot of meatball soup in a pot
    • Overhead shot of lasagna soup
    • Homemade mayo in small mason jar with ingredients in the background
    • overhead shot of shredded chicken in a white bowl
    • close up of a fork cutting a piece of salmon
    • overhead shot of keto oatmeal with pecans

    Footer

    • Login
    • Logout

    Footer

    pinnable image with text

    ↑ back to top ↑

    About/Contact

    • Privacy Policy
    • Disclosures
    • Contact
    • About Me

    Membership

    • Become A Patreon
    • Sign Up For Free Meal Planning
    • Cancel Membership

    Keto Resources

    • Start A Keto Diet
    • Keto Calculator
    • Keto Breads E-Book
    • Recipes
    • Watch My Web Stories!

    Cassidy's Craveable Creations BBB Business Review
    "as seen in" image

    Copyright @ 2025 Cassidy's Craveable Creations

    1.3K shares
    • 254

    Rate This Recipe

    Your vote:




    A rating is required
    Name and email are required