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Keto Tortillas (1.9g of Net Carbs – Vegan & Gluten Free)

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Warm freshly-made Keto tortillas eaten straight from the pan are a real treat! You probably thought you would have to say goodbye to tortillas now that you are on a Keto diet, but that’s not true and you will be amazed how good these Keto-friendly tortillas taste!

Since a young age, I have found that holding a tortilla is like embarking on an exotic holiday. The first bite of a tortilla has always catapulted me back into Aztec times when stuffed tortillas were sold at the markets and warm plain tortillas were comfort foods to enjoy at any time – funny how some things don’t change.

The issue is that traditional tortillas are not keto friendly, they are actually incredible heavy in carbs. This is because they are usually made with corn or wheat flour.

Our keto tortillas are however made with almond and coconut flour and a few other low carb ingredients. They are as soft and pliable as traditional tortillas but the great news is they contain just 2 grams of net carbs each!

Be warned though, if you are planning to make Keto tortillas as a family treat, cook double the number you think you will need as they will mysteriously disappear!

Why Will Your Whole Family Love These Low Carb Tortillas?

  • They are perfect for on-the-go wraps and Mexican dishes, for example, my Mexican shredded chicken instant pot crock.
  • They have less than 2 grams of net carbs each (which compares to almost 50 grams of net carbs for traditional tortillas).
  • These tortillas are also gluten-free and vegan.
  • They have health benefits including improved blood sugar levels.
  • Children aged 1-101 love them.

Ingredients

Please don’t be put off by the ingredient list; although it is a bit long, it is simple to make. This is what you will need for 12 tortillas:

  • ¾ cup coconut flour
  • ¾ cup almond Flour
  • 3 teaspoons xanthan gum
  • 3 tablespoons psyllium husk
  • 1 ½ Cup warm water
  • 1 tablespoon sesame oil
  • 1 teaspoon salt

How To Make Tasty Low Carb Keto Tortillas

1. 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.

2. Add the lukewarm water and sesame oil to the dry ingredients and mix well, until a soft dough is formed.

3. 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.

4. 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.

5. Divide the dough into eight equal pieces.

6. 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.

7. Using a 14 cm (5.5 inches) round cutter, cut a circle in the dough and put any scraps of dough to one side. 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). If you don’t have a suitable cutter, see tips and tricks.

8. Heat a non-stick skillet over low heat – there is no need to add any oil.

9. Cook the tortillas for approximately 1.5 minutes on each side until light brown in color.

Helpful Tips & Tricks

  • Mix all the dry ingredients well before adding the lukewarm water and oil.
  • Make sure to use lukewarm water, not boiling water.
  • Don’t you have a suitable cutter? Don’t worry! Use a tea plate or saucer instead.
  • You can also use a tortilla press, it will give you even better-looking tortillas.
  • If you don’t have sesame oil, substitute olive oil.
  • The tortillas taste even better when served as quickly as possible after cooking – don’t make them hours in advance or if you do, please follow my storage tips below.

Are these Tortillas Vegan?

Yes, these tortillas are vegan. They are a perfect base to make vegan wraps.

How Does My Family Like To Eat Them?

  • Have fun by adding flavors to the dough such as garlic powder, onion powder or spices like paprika or cinnamon.
  • Make a luxurious breakfast wrap by filling a tortilla with scrambled egg, grated cheese and chopped avocado.
  • These tortillas are great for picnics too – fill them with your favorite filling and fold them like a wrap.
  • Needless to say, they will make great keto burritos and you can make smaller ones for keto tacos.

Can These Tortillas Be Frozen or Reheated

How to store the tortillas? It will depend on how quickly you want to eat them:

  • If you want to eat the tortillas within a few hours of cooking, simply cover them with kitchen paper for a few hours to keep them moist.
  • You can also store them in a sealed bag in the fridge for up to 3 days.
  • Finally, they can be stored in the freezer in a sealable freezer bag for up to one month. Best is to defrost them slowly overnight in the fridge. 

To reheat a tortilla, pop it into the microwave for 30 to 40 seconds. 

Keto Tortillas (Vegan & Gluten Free)

Keto Tortillas (Vegan & Gluten Free)

Warm freshly-made Keto tortillas eaten straight from the pan are a real treat!

Ingredients

  • ¾ cup coconut flour
  • ¾ cup almond Flour
  • 3 teaspoons xanthan gum
  • 3 tablespoons psyllium husk
  • 1 ½ Cup warm water
  • 1 tablespoon sesame oil
  • 1 teaspoon salt

Instructions

  1. 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.
  2. Add the lukewarm water and sesame oil to the dry ingredients and mix well, until a soft dough is formed.
  3. 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.
  4. 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.
  5. Divide the dough into eight equal pieces.
  6. 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.
  7. Using a 14 cm (5.5 inches) round cutter, cut a circle in the dough and put any scraps of dough to one side. 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). If you don’t have a suitable cutter, see tips and tricks.
  8. Heat a non-stick skillet over low heat - there is no need to add any oil.
  9. Cook the tortillas for approximately 1.5 minutes on each side until light brown in color.

Notes

The tortillas taste even better when served as quickly as possible after cooking – don’t make them hours in advance or if you do, please follow my storage tips.

Did you make this recipe?

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