Almond Flour Tortillas are a soft low-carb tortilla recipe with only 4 grams of net carbs per serving! They're easy to master and ready in just 15 minutes. These keto-friendly flatbreads are a great way to boost protein in your meal while watching your carbs.
Serve almond flour wraps in place of flour tortillas for tacos, burritos, and more.
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Mexican cuisine is one of my family's favorites. Since we eat tacos and burritos regularly, I prefer to substitute the regular flour tortillas for something a bit more wholesome, nutritious, and low-carb for hubby and myself.
Enter almond flour tortilla!
These keto-friendly tortillas are fluffier and lighter than any store-bought version (and much tastier!) and make low-carb eating much more enjoyable.
These low-carb tortillas are rich in protein and soluble fiber, which makes them good for just about anyone. You don't need to be following a keto diet to enjoy these!
Make a large batch ahead of time and store them in the fridge or freezer for later. Let's get started!
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Ingredients - Notes & Substitutions
These almond tortillas require only 5 ingredients. Here's a look at what we need:
- Almond Flour: Pick up a bag of blanched almond flour (almonds without the skins) rather than almond meal. These make for softer tortillas. Bob's Red Mill and Kirkland are my go-to brands.
- Whole Psyllium Husk: Look for whole psyllium husk seeds in health food stores, Whole Foods, or online. Make sure to purchase the whole husks and not the powder.
- Salt & Oil: To add flavor and balance. Any light oil, such as olive oil or avocado oil, will do.
- Luke Warm Water: The water should be slightly warm - not too hot or too cold. This absorbs faster into the almond flour. For the right temperature, pop the water in the microwave for 10-15 seconds.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Almond Flour Tortillas
Almond flour tortillas couldn't be any easier. I like to make the dough by hand to achieve the right texture and consistency. Here's how to do it:
Prepare Dough
Add almond flour, psyllium husks, and salt to a mixing bowl and mix well. Add olive oil and warm water and mix until all the liquid is absorbed and it forms a dough ball (Pics 1-3).
Grease your hands with a little oil and knead the dough for 1 minute, then let it rest for 5 minutes (Pic 4).
Shape and Cook
1 cup flour makes four tortillas, so divide the dough into 4 pieces and roll each one into a round ball (Pic 5). Place one dough ball in the center of a parchment liner. Cover it with another parchment sheet.
Using a rolling pin, roll the dough outwards in a back-and-forth motion. Rotate the parchment sheets together at a 45° angle and roll again (Pic 6). Repeat this process until you flatten it to an even thickness, about 5-6 inches in diameter.
To fix the shape, place any saucepan lid on the rolled-out dough and press it to cut the dough into a circular shape (Pic 7).
Remove any excess dough and add it to the flattened tortilla. Roll it gently to integrate it into the dough.
To cook the tortillas, heat a non-stick pan on medium-high, and brush it lightly with oil. Carefully place the tortilla into the center of the pan.
Cook for 2-3 minutes on each side, until light golden-brown spots appear (Pic 8). Repeat to make the remaining tortillas.
Serving Suggestions
Keto tortillas are best served with Mexican food but can be used to replace flour or corn or flour tortillas in any fashion. Try them with the following:
Wraps: Make a breakfast burrito or stuff them with chicken shawarma, or your favorite lunch meat, cheese, or veggies.
Burritos / Quesadillas / Enchilada: Serve them as the tortilla component of bean burritos, black bean quesadillas, or chicken enchiladas.
Tacos: Stuff them with blackened fish, salsa chicken, roasted cauliflower, or chicken tinga for a tasty taco night.
Storing & Reheating Instructions
Leftover keto almond tortillas will keep in an airtight container or plastic storage bag for up to 5 days in the fridge.
Freezing Instructions: Cool them completely, then place parchment paper between each tortilla to prevent sticking. Place them in freezer-safe ziplock bags. Label, date, and freeze for up to 6 months. When ready to use, thaw to room temperature.
Reheating Instructions: Preheat a nonstick skillet and reheat for 30 seconds. Or, pop one in the microwave for 10-15 seconds.
Recipe Tips & Notes
- Use fine almond flour: For soft tortillas, use super-fine blanched almond flour.
- Psyllium husks: Use whole psyllium husks, not powder, otherwise the tortillas will turn out dry.
- Oil: Use any clear oil like avocado or olive.
- Shape: Cutting the shape with a lid is an optional step. Feel free to skip it if you don't care about the circular shape of the tortillas.
Frequently Asked Questions
Yes, almond flour tortillas are a healthy, gluten-free alternative to white flour tortillas. Plus, you get an additional boost of nutrients, protein, fat, and fiber from the almonds.
Yes, almond flour tortillas are keto and have only 3g net carbs per serving (9g total carbs - 6g fiber).
Almond flour tortillas are easy to spot in the refrigerated section of grocery stores, right next to regular tortillas. Siete almond flour tortillas are a trusted brand.
How to Use Almond Flour Tortillas
Use almond flour tortilla instead of white flour tortilla in the following recipes:
📖 Recipe
Almond Flour Tortillas
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Video
Ingredients
- 1 cup blanched fine almond flour
- 3 tablespoons whole psyllium husk (whole, not powder)
- ½ teaspoon salt optional
- 1½ teaspoons olive oil or avocado oil , plus a bit more for your hands
- ½ cup luke-warm water
Instructions
- Add almond flour, psyllium husks, and salt to a mixing bowl and mix well. Add olive oil and warm water and mix until all the liquid is absorbed and it forms a dough ball.
- Grease your hands with a little oil and knead the dough for 1 minute, then let it rest for 5 minutes.
- Divide the dough into 4 pieces and roll each one into a round ball. Place one dough ball in the center of a parchment liner. Cover it with another parchment sheet.
- Using a rolling pin, roll the dough outwards in a back-and-forth motion. Rotate the parchment sheets together at a 45° angle and roll again. Repeat this process until you flatten it to an even thickness, about 5-6 inches in diameter.
- To fix the shape, place any saucepan lid on the rolled-out dough and press it to cut the dough in a circular shape.
- Remove any excess dough and add it to the flattened tortilla. Roll it gently to integrate it into the dough.
- To cook the tortillas, heat a non-stick pan on medium-high, and brush it lightly with oil. Carefully place the tortilla into the center of the pan.
- Cook for 2-3 minutes on each side, until light golden-brown spots appear. Repeat to make the remaining tortillas.
Notes
- Use fine almond flour: For soft tortillas, use super-fine blanched almond flour.
- Psyllium husks: Use whole psyllium husks, not powder, otherwise the tortillas will turn out dry.
- Oil: Use any clear oil like avocado or olive.
- Shape: Cutting the shape with a lid is an optional step. Feel free to skip it if you don't care about the circular shape of the tortillas.
Sam says
Hello!!
I just found your site and am so excited to cook EVERYTHING.
Question about this, I don't have psyllium husk but have read you can substitute flax see or chia seed, have you tried/what are your thoughts?
Thanks!!
Aneesha says
Hi Sam, thank you, I hope you love every recipe you try here! I haven't tried both of those, but you can coarsely grind flax seeds to match the psyllium husk consistency (not powder) and use them instead.
Karen says
Hello. Where can I buy psyllium husk?
Aneesha says
Hi Karen, you can find it in the health food section of large supermarkets, or look for it on amazon.
Danielle says
These were great! I doubled the batch and used a tortilla press. I was surprised that they even held up with all the fixings, since a lot of alternative tortillas break in half once folded. we'll try them again.
Aneesha says
Hi Danielle, I'm so glad you enjoyed them. Thanks for trying this recipe and taking the time to rate it 🙂