How to Make Keto Tortillas with Almond Flour & Coconut Flour
I never knew keto friendly tortillas could be THIS soft, malleable, and just plain tasty! I’ll show you how to make keto tortillas with almond flour and coconut flour, that need just a minute each to cook on the stove.
Honestly, when I set out to make a low carb and keto friendly tortillas recipe, I did not expect them to turn out this good. These are my favorite homemade tortillas I’ve ever made—and they’re totally gluten and grain free! They’re soft, satisfying, and pliable, perfect for keto tacos or breakfast tacos that won’t crack or fall apart.
And, each of these keto tortillas has only 4g of net carbs each. That’s comparable to some popular store-bought brands with low carb tortillas, and I gotta say: the homemade version is tastier! A few ingredients and a few extra minutes of your time is a whole lotta worth it deliciousness-wise.
So, let me break down how to make the dough for these keto friendly tortillas, and how to store it in case you don’t want to cook them all at once. Then, I’ll show you how press them—whether you’ve got a tortilla press or not—and how to make keto tortillas on the stove! (And, check out my low carb breakfast tacos recipe to see how I used my homemade tortillas!)
Keto Friendly Tortillas Ingredients
1 cup almond flour
3 Tbsp coconut flour
1 tsp baking powder
1 tsp salt
2 tsp xanthan gum
1 egg, whisked
1 Tbsp apple cider vinegar
1-2 Tbsp water
For those who have questions about ingredient substitutions, so far I’ve only tried making these keto tortillas with the ingredients as listed above! I can’t speak to which/whether particular substitutions will work in this recipe. You’re welcome to do some experimenting to find out—and I’d love if you left a comment below to let us know how it goes!
How to Prep & Store Dough
First, start prepping the dough for your keto friendly tortillas by adding all of the dry ingredients into a food processor: almond flour, coconut flour, baking powder, salt and xanthan gum. Pulse to combine and mix the dry ingredients.
Then, add in the wet ingredients: an egg, apple cider vinegar, and a bit of water. Blend everything together to form a sticky dough, gradually adding water as needed to adjust the texture.
Scrape the edges of the food processor with a spatula if needed and remove the sticky dough from the food processor. Form it into a ball with your hands, and then wrap the dough in plastic wrap.
Finally, pop that wrapped dough ball into the fridge to chill for at least 15 minutes. If you’re not ready to cook right away, or if you have any leftover dough after cooking as many keto tortillas as desired, you can store the wrapped dough in the fridge for up to a few days. (Just keep in mind, the fresher your dough is when you cook your tortillas, the better!)
How to Press Keto Tortillas 2 Ways
Once chilled, remove and unwrap the dough ball for your keto tortillas and divide it into 8 pieces. When I did this, I used a kitchen scale to weigh my dough so my 8 portions could be as even as possible. The exact weight will vary depending on your specific ingredients and how you measure them, but for those who want a point of reference, each of my 8 dough balls weighed between 30-35g.
Next, working with one dough ball at a time, place each dough ball between sheets of parchment or plastic wrap to flatten. You can do this by rolling each tortilla flat with a rolling pin, though this method can be less precise and result in more varied shapes. Or, my preferred method is to press each tortilla flat: using either an actual tortilla press, or a makeshift DIY tortilla press at home. It’s easier than you’d think!
A tortilla press is just an apparatus with a flat, heavy plate that presses down onto a dough ball to flatten it out evenly. But for a makeshift DIY tortilla press, just use a flat-bottom pot and the force of your own pressing! In either method, you don’t need to press too hard—you don’t want paper-thin tortillas—just firm enough to flatten. My keto tortillas were around ¼- to ⅛-inch thick.
Whichever method you choose, I recommend pressing each dough ball between sheets of plastic so your tortillas don’t stick. To do this, I cut a large plastic zip-top bag along the seams to separate it into 2 square sheets. Then, I tape a sheet onto the bottom plate of my tortilla press and place another on top of the dough ball, or I tape one sheet onto the table and the other sheet onto the bottom of my pot.
(You can watch my tortilla press method in the video that’s embedded below, or check out this video to see my makeshift DIY method using the bottom of a pot!)
How to Make Keto Tortillas on the Stove
Once all of your keto friendly tortillas have been successfully pressed, you’re ready to cook them! Heat a cast iron skillet over medium-high heat (or nonstick, if you don’t have cast iron)—and DON’T spray with cooking spray.
When the skillet is hot, add one of your pressed keto tortillas and cook it for 20-30 seconds. It should be a nice, golden brown color when you flip it, and continue to cook for another 20-30 seconds on the other side. You don’t want these to burn or overcook and become hard—just lightly sear each side!
Once browned on both sides, remove from the skillet and continue until all of your keto tortillas are cooked. Finally, serve and enjoy them warm! I highly recommend giving my keto breakfast tacos recipe a try, or whip up a low carb quesadilla by melting some cheese between two of your homemade tortillas.
These were so good, my whole batch got eaten in one sitting! But if you happen to have leftovers, you can store them for later.
Any leftover keto friendly tortillas can be stored in a sealed plastic bag in the fridge for 1-2 days. When you want to enjoy again or if they harden a bit, simple reheat in the microwave or briefly in a skillet.
For longer storage, you can also freeze your keto tortillas in a freezer safe bag—just be sure thaw them out in the fridge overnight before reheating!
Watch on YouTube: KETO Breakfast Sandwich Recipes
Easy Keto Tortillas
- 1 cup almond flour
- 3 Tbsp coconut flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp xanthan gum
- 1 egg whisked
- 1 Tbsp apple cider vinegar
- 1 Tbsp water
- Add flours, baking powder, salt and xanthan gum to a food processor and pulse to mix.
- Add egg, apple cider vinegar and water. Blend into a sticky dough. (Add water gradually, adding more to adjust texture if needed.)
- Form into a ball and wrap in plastic wrap. Refrigerate dough 15 minutes (or up to a few days).
- Divide into 8 balls. (When I did this, I weighed my dough and divided it into 8 portions. Each of my dough balls weighed about 30-35g.)
- Heat cast iron or nonstick skillet over medium high heat. (Don’t spray with cooking spray!) When hot, add pressed tortilla and cook 20-30 seconds, then flip for another 20-30 seconds. Lightly sear each side but don’t let them burn. Be careful not to overcook or your tortillas won’t be soft! Best served warm. Reheat if they harden.
- To store, seal tortillas in a plastic bag and store in the fridge. If storing for longer than 1-2 days, it’s best to freeze tortillas in a freezer-safe bag, then thaw overnight and reheat.
If using a tortilla press:
- If using a tortilla press, I recommend cutting a large plastic bag along the seam to separate into 2 sheets.
- Place one plastic sheet on the bottom plate of tortilla press, then place dough ball slightly off-center, towards closing hinge. Place second plastic sheet on top of dough ball.
- Close top plate of tortilla press and press down firmly using lever arm—not too much force is necessary.
- Once pressed, open tortilla press and hold plastic-covered tortilla in one hand. Carefully peel back top plastic with one hand, then flip tortilla over and peel back other plastic sheet. Do your best not to tear tortilla!