Soft, flexible, and full of Southern charm — these low-carb tortillas are the keto wrap your comfort food’s been missing.
If you’ve been low-carb for a while, you already know the struggle: finding a tortilla that actually bends without breaking and that tastes good, too. Not too chewy. Not too dense, but just right.
So, I figured it’s time to make ourselves a good keto tortilla. And these homemade low-carb tortillas are amazing. Almond and coconut flours offer structure and flavor while staying low in carbs. Psyllium husk adds fiber and keeps the tortillas soft and bendy, while xanthan gum gives that little bit of stretch that’s usually missing in gluten-free baking.
Taste and texture-wise, these keto tortillas blow any old store-bought keto tortilla straight out of the water. They’re soft, they’re chewy, and they’re built to handle your favorite fillings as tacos, burritos, breakfast wraps, even melty quesadillas. Plus, they have no grains, no gluten, and no filler. Just real ingredients that come together to make something that tastes homemade — in the best possible way.
All the things you can eat with keto tortillas
These tortillas are more than just a taco wrapper—they’re the foundation for dozens of easy, comforting meals. For breakfast, scramble some eggs, toss in bacon or sausage, and wrap it all up for a grab-and-go breakfast burrito. You can layer cheese between two and pan-fry into a golden quesadilla, or slice into triangles and bake for homemade tortilla chips—perfect for scooping up guac or keto queso. They also make a great base for mini pizzas: just add sauce, cheese, and your favorite toppings and broil until bubbly. Once you’ve got a batch of these on hand, you’ll find new uses for them at every meal.
How do I store leftovers?
You can store these keto tortillas in a sealed bag in the fridge for up to 3 days. You can also freeze them. My favorite way to do this is to make big batches of them and freeze five to a freezer bag (with all the air pushed out). You can freeze these tortillas for 1 month. To defrost, simply thaw in the fridge overnight. To reheat, pop one or several in the microwave wrapped in a paper towel for 30 to 40 seconds.
Similar recipes to try
For other flavorful keto snacks, try these Bacon-Wrapped Pickle Poppers. They’re salty, smoky, cheesy little bites that hit every craving in one go. Want something crunchy, munch-y, sweet, and salty to devour with a great movie? This Keto Trail Mix is chock-full of toasted nuts, coconut flakes, and some chocolatey goodness, too. Or try these Fudgey Keto Brownies instead!
Keto Tortillas
Ingredients
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 3 teaspoons xanthan gum
- 3 tablespoons psyllium husk
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1 tablespoon sesame oil
Instructions
- Place the almond flour, coconut flour, xanthan gum, psyllium husk, and salt in a large mixing bowl. Mix all the dry ingredients together until well blended.
- Add the lukewarm water and sesame oil to the dry ingredients and mix well, until a soft dough is formed.
- Lightly dust your hands and the work surface with almond flour. Turn the dough onto the work surface and knead the dough using your knuckles for 3 – 4 minutes.
- Place the ball of dough back into the mixing bowl. Cover the bowl with a damp tea towel and leave the dough to rest for about 15 minutes.
- Divide the dough into eight equal pieces.
- Shape the first piece of dough into a flat circle and place it between two plastic food bags that have been well-dusted with almond flour.
- Roll the dough out gently between the pieces of plastic using a rolling pin until it is about 1 mm thick.
- Using a 5.5-inch round cutter, cut a circle in the dough and put any scraps of dough to one side. If you don’t have a suitable cutter, use a saucer or tea plate instead. Repeat this process until you have eight circles and then speedily knead the dough trims together to make some extra tortillas! You should have about 12 tortillas.
- Heat a non-stick skillet over low heat – there is no need to add any oil.
- Cook the tortillas for approximately 1.5 minutes on each side until light brown in color.
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