Have you been missing Taco Tuesdays on a low-carb diet? Thanks to these easy homemade keto tortillas, you can get back to enjoying tacos, burritos, wraps, and so much more!
When taco night comes around, following a low-carb or keto diet doesn’t mean you have to miss out on the fun. Just whip up a batch of easy homemade keto tortillas.
They’re simple to make, cost less than store-bought versions, and don’t contain any unwanted ingredients or fillers. In fact, these low-carb tortillas are also dairy-free, gluten-free, and vegan!
How to make homemade keto tortillas
This recipe takes less than 30 minutes to come together. That leaves more time to focus on the most important part: figuring out your perfect toppings!
Step 1: Add the coconut flour, almond flour, salt, psyllium husk, and xanthan gum to a food processor. Process until fine and well-combined.
Step 2: Put the processor on low and slowly pour in the oil and water.
Step 3: Once the ingredients start to form a rough dough, turn off the food processor.
Step 4: Remove the dough, shape into a ball, then place on a flat surface.
Step 5: Knead the dough for 1-2 minutes, then roll into an even ball.
Step 6: Flatten the dough into a thick disk about 6 inches wide. Using a sharp knife, cut the dough into 6 equal pieces.
Step 7: Roll each piece into small balls. One at a time, place a small ball of dough between two sheets of baking paper or parchment paper. Roll out into a thin tortilla.
Step 8: Repeat with the remaining dough.
Step 9: Heat a non-stick pan over medium-high heat. Once hot, fry each tortilla for 2-3 minutes per side. They will puff up slightly.
Once cooked, I recommend keeping the tortillas warm in the oven until you’re ready to serve.
What to eat with low-carb homemade tortillas
I absolutely love how versatile these tortillas are! I never run out of ways to use them.
For something quick and healthy, these tortillas go so well with my 15 minute beef fajitas. You’ll get a delicious, low-carb meal that’s bursting with color and flavor.
They’re also perfect for taco night. I never get tired of serving them with Instant Pot chicken chili as the base. From there, just add all your favorite low-carb toppings!
Need a quick low-carb lunch? Fill homemade tortillas with keto tuna salad, or use them in these smoked salmon and cream cheese wraps.
Of course, if you’re craving some cheesy comfort food, you can always use them to whip up low-carb quesadillas. After a long day, sometimes, a simple meal like that can really hit the spot.
Storage
Another great thing about these tortillas is that they keep well in the refrigerator. Whether you have leftovers or you decide to make extras, you can enjoy them throughout the week!
You can store cooked tortillas in an airtight container in the refrigerator. I recommend eating them within 5 days.
When you’re ready to enjoy, you can gently reheat them in a pan or the oven. You could also eat them chilled if you’re in a hurry.
Other quick and tasty keto recipes
Looking for more low-carb foods you can whip up in a flash? I’ve got you covered! Here are a few of my favorite keto recipes that can be ready in 30 minutes or less:
You can also check out this roundup of my favorite low-carb cauliflower recipes for even more inspiration!
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Homemade Keto Tortilla
Ingredients
- 2 tablespoons coconut flour
- 2 cups almond flour
- 1 teaspoon fine sea salt
- ¼ cup whole psyllium husks
- 1 teaspoon xanthan gum
- 1½ tablespoons oil
- 1 cup + 2 tablespoons water
Instructions
- Add the coconut flour, almond flour, salt, psyllium husk, and xanthan gum to a food processor. Process until fine and well-combined.
- Put the processor on low and slowly pour in the oil and water.
- Once the ingredients start to form a rough dough, turn off the food processor.
- Remove the dough, shape into a ball, then place on a flat surface.
- Knead the dough for 1-2 minutes, then roll into an even ball.
- Flatten the dough into a thick disk about 6 inches wide. Using a sharp knife, cut the dough into 6 equal pieces.
- Roll each piece into small balls. One at a time, place a small ball of dough between two sheets of baking paper or parchment paper. Roll out into a thin tortilla.
- Repeat with the remaining dough.
- Heat a non-stick pan over medium-high heat. Once hot, fry each tortilla for 2-3 minutes per side. They will puff up slightly.
June
Can these be made without coconut flour due to an allergy
Christel Oerum
You can try making them only using the almond flour
Kim
Hi! Thank you for this recipe! I made it a couple of time. Can we double this recipe?
Christel Oerum
Glad you like it. And I’d think you can just double it
dana
These were great! I didn’t have whole husks so I used 4 tbsp psyllium husk powder instead. I froze with parchment paper separating each one. They fry up so well straight out of the freezer! Thanks!
Katherine
Can these be frozen and then reheated?
Christel Oerum
Yes, that should be fine. I would put a piece of parchment paper between each of them to prevent them from freezing together and becoming one mega pancake
Kathy kirk patrick
amazing recipe for weight loss, thanks much.