Say hello to your new favorite kitchen staple: Low Carb Tortillas! If you’re searching for a healthier way to enjoy wraps, tacos, or even a warm piece of bread with your meal, this recipe is about to become your go-to. With a blend of almond and coconut flours, these tortillas are not only gluten-free and keto-friendly, but they’re also wonderfully pliable, soft, and flavorful. Whether you’re meal prepping for the week or craving a quick lunch, you’ll love how easy and satisfying these Low Carb Tortillas are to whip up from scratch.

Low Carb Tortillas Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of thoughtfully chosen ingredients can create tortillas that are both delicious and diet-friendly. Each element in this recipe has a special job, contributing to the texture, flavor, and structure that make these Low Carb Tortillas truly shine.

Almond flour: The star of the show, almond flour brings a nutty flavor and tender bite while keeping things low in carbs.
Coconut flour: Just a touch helps absorb moisture and adds a subtle hint of sweetness, creating the perfect tortilla texture.
Xanthan gum: This ingredient is your secret weapon for flexibility, mimicking the stretchiness you’d find in traditional tortillas.
Baking powder: Adds a little lift, making the tortillas soft and not too dense.
Salt: Enhances all the other flavors and keeps the taste balanced.
Eggs: They bind everything together and add a touch of richness to the final product.
Olive oil: Gives the tortillas a hint of Mediterranean flavor and helps with softness.
Warm water: Essential for bringing the dough together and achieving just the right consistency.

How to Make Low Carb Tortillas

Step 1: Mix the Dry Ingredients

Start by grabbing a medium mixing bowl and whisking together the almond flour, coconut flour, xanthan gum, baking powder, and salt. This quick step ensures everything is evenly combined and prevents any lumps, setting the stage for tortillas with a perfect, uniform texture.

Step 2: Add Wet Ingredients

Crack your eggs right into the bowl, then drizzle in the olive oil. Stir everything together until a dough starts to form. The mixture will look a bit crumbly at first, but don’t worry—that’s where the warm water comes in!

Step 3: Bring the Dough Together

Gradually add the warm water, one tablespoon at a time, mixing well after each addition. Keep going until the dough holds together in a soft ball. It should be moist but not sticky. The xanthan gum works its magic here, creating a dough that’s easy to handle and roll out.

Step 4: Divide and Shape the Dough

Now, split the dough into six equal pieces, rolling each into a ball. Place one ball between two sheets of parchment paper and roll it into a thin circle, about six inches across. Don’t worry if they’re not perfectly round—homemade charm is part of the fun! Repeat with the rest of the dough balls.

Step 5: Cook the Tortillas

Heat a non-stick skillet or cast iron pan over medium heat. Carefully lay a rolled-out tortilla in the pan and cook for one to two minutes on each side, until it’s lightly golden and flexible. Stack the cooked tortillas on a plate under a clean towel to keep them warm and soft while you finish the batch.

How to Serve Low Carb Tortillas

Garnishes

The beauty of Low Carb Tortillas is how well they pair with fresh, vibrant toppings. Try sprinkling them with chopped cilantro, a squeeze of lime, or a dusting of chili flakes for a pop of color and flavor. You can even brush them lightly with garlic-infused olive oil for an extra savory touch.

Side Dishes

These tortillas are as versatile as they come! Serve them alongside zesty guacamole, tangy tomato salsa, or a crisp green salad. They’re also the perfect companion to hearty chili or a bowl of spicy chicken soup, soaking up all those delicious flavors without overpowering the main dish.

Creative Ways to Present

Get playful with presentation by turning your Low Carb Tortillas into mini quesadillas, taco cups, or pinwheel roll-ups stuffed with your favorite fillings. You can even cut them into wedges, bake until crisp, and serve as chips with your favorite dips—perfect for parties or snack time!

Make Ahead and Storage

Storing Leftovers

If you have extra tortillas, simply let them cool completely and stack them in an airtight container. They’ll stay fresh in the fridge for up to five days, ready to grab whenever you need a quick meal base or a satisfying snack.

Freezing

These Low Carb Tortillas freeze beautifully! Layer parchment paper between each tortilla to prevent sticking, then seal them in a freezer-safe bag or container. They’ll keep well for up to three months, making meal prep a breeze.

Reheating

To bring your tortillas back to life, reheat them in a dry skillet over medium heat for 10 to 15 seconds per side. If you’re in a hurry, a quick zap in the microwave works, too—just cover them with a damp paper towel to restore their softness.

FAQs

Can I make these Low Carb Tortillas vegan?

Absolutely! While eggs play a big role in binding the dough, you can experiment with flax eggs or a commercial egg replacer. Just keep in mind that the texture might be a bit different, but they’ll still hold together nicely for wraps and tacos.

What’s the best way to roll out the tortillas evenly?

Using two sheets of parchment paper makes rolling super easy and prevents sticking. If you have a tortilla press, line it with parchment and press the dough for perfectly even, round tortillas every time.

Are these tortillas suitable for freezing and reheating?

Yes! Low Carb Tortillas are freezer-friendly and reheat wonderfully. Just stack them with parchment between each one, freeze, and thaw as needed. Warm them up in a skillet or microwave for best results.

Do I need xanthan gum, or can I substitute it?

Xanthan gum is key for that stretchy, flexible texture. If you don’t have it, you can try guar gum or psyllium husk powder, though the results may vary slightly in terms of pliability and chewiness.

Can I use only almond flour or only coconut flour?

For best results, stick to the blend of almond and coconut flours. Almond flour alone can be too dense, while coconut flour by itself absorbs much more liquid and can make the tortillas dry. The combination creates just the right balance.

Final Thoughts

Once you taste how soft, flexible, and flavorful these Low Carb Tortillas are, you’ll wonder how you ever lived without them. They’re so easy to make and endlessly versatile, perfect for busy weeknights or special gatherings. Give them a try and see how they transform your favorite meals!

Low Carb Tortillas Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 tortillas 1x
Diet: Vegetarian

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Description

These Low Carb Tortillas are a perfect gluten-free and keto-friendly alternative to traditional tortillas. Made primarily with almond and coconut flours, combined with eggs and olive oil, they offer a pliable, delicious wrap ideal for tacos, quesadillas, or wraps while keeping carbs low and flavor high.

Ingredients

Scale

Dry Ingredients

1¾ cups almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon salt

Wet Ingredients

2 large eggs
1 tablespoon olive oil
2–3 tablespoons warm water (as needed for dough consistency)

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Instructions

Mix Dry Ingredients: In a medium mixing bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt until evenly combined, ensuring a uniform base for the dough.
Add Wet Ingredients and Form Dough: Add the eggs and olive oil to the dry mix, then stir until a dough begins to form. Gradually add warm water one tablespoon at a time, mixing after each addition, until the dough holds together without being sticky.
Divide and Roll Out Dough: Divide the dough into 6 equal portions, rolling each into a ball. Place a dough ball between two sheets of parchment paper and roll out into a thin circle about 6 inches in diameter. Repeat for remaining portions.
Cook the Tortillas: Heat a non-stick skillet or cast iron pan over medium heat. Cook each tortilla for 1–2 minutes per side, or until lightly golden and pliable.
Keep Warm and Serve: Stack cooked tortillas on a plate and cover with a clean towel to keep warm. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

Reheat tortillas in a dry skillet or microwave for 10–15 seconds for best flexibility.
Ideal for tacos, wraps, and quesadillas, giving a low-carb and gluten-free option.
For extra thin tortillas, use a tortilla press lined with parchment paper.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Bread
Method: Stovetop
Cuisine: Mexican-Inspired