Craving soft, flexible tortillas that fit your low-carb lifestyle? These low carb keto almond flour tortillas deliver big-time. They roll without cracking, cook fast, and taste amazing with tacos, wraps, and quesadillas. You’ll only need a handful of pantry staples and a few minutes at the stove.

I’ve tested plenty of grain-free tortillas, and this version wins for texture and flavor. They’re sturdy enough for fillings yet tender enough to fold. If you’ve struggled with crumbly, dry low-carb wraps before, this recipe will change your mind.

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Why This Keto Almond Flour Tortilla Recipe Works

Real tortilla texture: Almond flour and psyllium husk team up to create flexibility without gluten.
Low carb and keto-friendly: Each tortilla has minimal net carbs, so you can enjoy tacos without the carb crash.
Quick to make: The dough comes together in one bowl and cooks in minutes.
No specialty equipment needed: A mixing bowl, rolling pin, and skillet get the job done.
Meal prep friendly: Make a batch on Sunday and enjoy fresh wraps all week.

Ingredients

Almond flour (fine blanched): The base that keeps things low carb with a soft bite.
Psyllium husk powder: Binds the dough and gives tortillas flexibility. Use a fine powder for best texture.
Baking powder: Adds a touch of lift for a softer tortilla.
Salt: Essential for flavor.
Egg whites: Help structure and pliability without eggy flavor.
Warm water: Hydrates the psyllium and brings the dough together.
Olive oil or avocado oil: For the dough and the pan; adds tenderness and prevents sticking.
Optional seasonings: Garlic powder, onion powder, or a pinch of cumin for savory depth.

Ingredient tip: Make sure your psyllium husk powder is fresh and pale in color. Some brands turn dough purple—harmless, but not pretty.

How to Make Keto Almond Flour Tortillas

Step-by-step method

Whisk the dry mix: In a bowl, combine almond flour, psyllium husk powder, baking powder, salt, and any optional seasonings.
Add liquids: Stir in egg whites, a splash of oil, and warm water. Mix with a spatula until a soft dough forms.
Rest the dough: Let the dough sit for 5–10 minutes so the psyllium hydrates. It should become firm but pliable.
Divide and shape: Split the dough into 6–8 balls. Keep them covered with a towel to prevent drying.
Roll thin: Place a dough ball between two sheets of parchment. Roll into a thin circle, about 6–7 inches wide. Thinner tortillas cook better and stay flexible.
Preheat the pan: Heat a nonstick or cast-iron skillet over medium heat. Lightly oil the surface.
Cook each tortilla: Peel off the top parchment, flip the tortilla onto your hand, and gently place it in the hot pan. Cook 45–60 seconds until lightly bubbled and set, then flip and cook another 30–45 seconds.
Stack and steam: Transfer cooked tortillas to a plate and cover with a clean towel. The steam keeps them soft and pliable.

Pro tips for success

Don’t skip the rest: The dough needs that short rest for perfect elasticity.
Roll evenly: Uneven spots burn quickly. Aim for consistent thickness.
Watch the heat: Too hot and they dry out; too cool and they won’t set. Medium heat is your friend.
Keep them covered: Always stack under a towel; it locks in moisture and flexibility.

How to Store Keto Almond Flour Tortillas

Fridge: Cool completely, then stack with parchment between each tortilla. Seal in an airtight bag or container. Store up to 5 days.
Freezer: Layer with parchment, place in a freezer bag, and freeze up to 2 months. Press out extra air to prevent frost.
Reheat: Warm in a dry skillet over medium heat for 20–30 seconds per side, or microwave wrapped in a damp paper towel for 10–15 seconds.
Make-ahead tip: Mix dry ingredients in advance and store in a jar. Add wet ingredients when you’re ready to cook.

Benefits of Making Almond Flour Tortillas

Low carb and keto-aligned: Keeps your meals satisfying without spiking carbs.
Gluten-free and grain-free: Ideal for those avoiding grains or gluten.
Custom seasoning: Season the dough to match your fillings—mild for breakfast wraps, bold for spicy tacos.
Quick weeknight staple: You can mix, roll, and cook a batch faster than driving to the store.
Versatile use: Tacos, burritos, quesadillas, sandwich wraps, and even thin-crust personal pizzas.

What Not to Do

Don’t over-hydrate: Too much water creates sticky dough that tears. Add small splashes only as needed.
Don’t skip the parchment: Rolling between parchment prevents sticking and keeps edges clean.
Don’t crank the heat: High heat dries and cracks the tortillas. Stick with medium.
Don’t roll too thick: Thick tortillas won’t bend and may taste doughy. Thin equals flexible.
Don’t store while hot: Let them cool first or you’ll get soggy tortillas.

Variations You Can Try

Herb and garlic: Add garlic powder and dried oregano or cilantro to the dough.
Smoky chile: Mix in ground cumin and a pinch of smoked paprika for taco night.
Cheesy tortillas: Fold in finely grated parmesan for extra savory flavor and structure.
Everything bagel twist: Sprinkle the rolled dough with everything bagel seasoning before cooking.
Chipotle-lime: Add a small pinch of chipotle powder and a squeeze of lime juice to the water for a tangy kick.
Coconut-almond blend: Swap 1–2 tablespoons of almond flour with coconut flour and add another splash of water to balance the absorbency.

FAQ

Can I make these without psyllium husk?

Psyllium creates the signature flexibility. You can try ground flaxseed, but the tortillas will be more fragile. For best results, use psyllium husk powder.

Do I need a tortilla press?

No. Parchment and a rolling pin work great. If you have a press, line it with parchment and press gently for even circles.

Why are my tortillas cracking?

They likely need more moisture or thinner rolling. Add a teaspoon of warm water to the dough and roll a bit thinner. Cover the stack with a towel right after cooking.

Can I bake them instead of using a skillet?

You can bake at 375°F (190°C) for 5–7 minutes, but skillet-cooked tortillas get better texture and color. If baking, watch closely to avoid drying.

How many carbs per tortilla?

Counts vary by size and brand of ingredients, but these typically land at low net carbs per tortilla. Use your specific labels to calculate accurate macros.

Can I make them egg-free?

Try replacing egg whites with additional warm water plus 1 teaspoon olive oil per egg white and a touch more psyllium. Texture shifts slightly but stays workable.

What skillet works best?

Cast iron holds heat and browns nicely. A quality nonstick pan makes flipping effortless. Either works well with a light slick of oil.

Conclusion

These keto almond flour tortillas bring all the tortilla joy without the carbs. They cook quickly, roll easily, and hold up to any filling you love. Make a stack, keep them on hand, and you’ll always have a low-carb base ready for tacos, breakfast wraps, and everything in between. Once you try them, you’ll skip store-bought every time.