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Best Keto & Paleo Tortillas, Taco Shells & Nachos

When I first made my keto tortillas I found the dough hard to roll as it kept tearing apart. I don't give up and I kept adjusting the recipe. Using whole psyllium husks and ground chia seeds and leaving the dough to rest for at least half an hour helped making it very flexible. You can roll the dough out until paper thin without it tearing apart.

This dough is versatile: you can make tortillas, tortilla bowls, taco shells and nachos - all from the same dough! The only difference is the cooking style - some are made in the oven, some on a pan. You can cook them until lightly browned but still flexible (tortillas) or until crispy (nachos).

Here are the meals you can create using the same dough:

Tortillas: I always have some of my keto tortillas at hand. They are great when you're busy and have little time to cook. Simply add any filling you like and wrap it up. Try smoked salmon & cream cheese, pulled pork with avocado, shredded chicken, tuna & home-made mayo with freshly cut vegetables. With tortillas you can also make burritos, enchiladas or quesadillas. Those of you who have my iPad or iPhone apps: Make sure you try Best Keto Enchiladas using my Essential Keto Crepes! or these keto tortillas.

Tortilla Bowls: Great with Guacamole (easy avocado salad, recipe is in the KetoDiet apps) or any of your favourite salads.

Taco Shells: Great when filled with meat, avocado & freshly chopped vegetables and topped with soured cream or grated cheddar cheese (recipe coming soon!). If you can do dairy, check out these amazingly simple and delicious Cheddar Taco Shells from DJ Foodie!

Tortilla chips / Nachos: Nachos are perfect snacks for the upcoming Super Bowl! I like them with Guacamole, soured cream dip (soured cream, finely chopped chives or spring onion), cheese & jalapeño dip (cream cheese, grated Manchego cheese, finely chopped jalapeño peppers and hot sauce) or green salsa.

Preparation time

Hands-on
Overall

Nutritional values (per tortilla):

1.5 grams 5.7 grams 5.1 grams 14 grams 3.1 grams 165 calories
Total Carbs7.3grams
Fiber5.7grams
Net Carbs1.5grams
Protein5.1grams
Fat14grams
of which Saturated3.1grams
Energy165kcal
Magnesium74mg (19%)
Potassium194mg (10%)

Macronutrient ratio: Calories from carbs (4%), protein (13.3%), fat (82.7%)

Ingredients (makes 10 tortillas):

Dry ingredients:
Wet ingredients:
Optional seasonings:

Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). You can make 10 regular tortillas (8 inch / 20 cm), or 5 large tortillas (12 inch / 30 cm). If you roll them out really thin, you can make up to 12 regular tortillas.

Instructions

  1. Place the flaxmeal, coconut flour, almond flour and psyllium husks into a bowl. For best results make sure you use whole psyllium husks. Using whole husks makes the tortillas more compact and flexible. This is different from my Ultimate Keto Buns where you need to use psyllium husk powder.
  2. Add any of your favourite seasonings.
  3. Add the ground chia seeds. To grind them, use a blender and pulse until powdered. I prefer using my Bamix immersion blender with the dry mill because it's easy to clean. Pour in the water and process until well combined using your hands. If needed, add a few tablespoons of water. However, if you use too much, the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.
  4. Remove from the fridge and cut the dough into 6 equal pieces. You will use the cut-offs to make the remaining 4 tortillas. Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.
  5. Use a 20 cm / 8 inch lid or bowl to cut out the tortilla.
  6. Repeat with the remaining dough and the cut-offs. If you have any dough left, use it for making nachos.

    To make Tortillas:

    Preheat a heavy-bottom pan greased with ~ 1 tsp ghee or lard. Place the tortilla on top of the hot pan and cook over a medium heat on each side for ~ 2 minutes until lightly browned. Don't overcook or the tortillas will become too crispy and will lose their flexibility. Grease more when needed and repeat for the rest of the tortillas. When done, leave them to cool down. To avoid the tortillas from getting too dry and hard, place in an airtight container and store for up to a week.

    To make Tortilla Bowls:

    Preheat the oven to 400 F / 200 C. Place the raw tortilla over a small heat-resistant bowl lined with baking paper and fold the edges round it to create a bowl shape. Lining the bowl is very important to prevent the dough from sticking. Place in the oven and bake for about 10 minutes until the top is lightly browned.

    To make Taco Shells:

    Cut small pieces of baking paper and place the tortillas on top. Place over a grid in the oven and turn the oven on. Make sure you make them wide enough so you can fit the filling. Cook until it reaches 400 F / 200 C and then cook for further 5-8 minutes or until crispy.
    First time I made them, they were quite narrow (see below) so I now use one more grid to fit more filling in without breaking the shell. Once you have your taco shells done, you can use them in this recipe: Best Keto & Paleo Tacos

    To make Tortilla chips / Nachos:

    Roll out the dough and use a knife to cut triangular shaped nachos. Place on a pan greased with ghee or lard and cook on a medium heat for ~ 3 minutes on each side or until golden. Unlike tortillas, you should make the nachos crispy. You can also follow this recipe if you prefer to make them in the oven. When done, enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (134)

Thank you so much :')

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I have all the necessary ingredients except chia seed.  Can I omit it or replace with something else?

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Yes, you can omit them. My guess is that you can either use more flax meal (1/4 cup) or psyllium husks (1-2 tbsp). If the dough is too dry, add a dash of water.

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Hi !
Thank-you, thank-you, thank-you!  Tried this last night for tacos and they are the best tortillas/ taco shells we've ever had!  Tasted awesome, held up great, and the texture is wonderful .  You don't feel like you're settling for a substitute for traditional corn tortillas... You feel like you're upgrading to something  way better!  Had them as tortilla wraps today and they were super!  I'm going to make more today for chips!  My whole family thanks you!!

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Thank you Julia, I'm glad you all liked them!!

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Martina,
Have you ever tried this recipe to make pasta? The dough seems the most pasta-like I have ever seen and it seems like it can roll very thin. If some water was replaced with egg, I wonder if that would work using the flax and psyllium as a binder. I haven't made this recipe yet so I don't know how these would do taste wise if you made them like pasta. I have been really missing pasta dishes and zoodles/spaghetti squash have not been enough to curb my craving for it.

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Hi Shelli, I've secretly been working on a proper pasta recipe! Wink It's not the same dough but I'll share my recipe as soon as I'm happy with the result. I suspect this tortilla dough might work for keto lasagne sheets. Once I try that, I'll share a recipe too.

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Can you freeze the tortillas/dough? If so for how long?
I tried these a while back and they were FANTASTIC!!!!

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Thank you! Yes, you can freeze both the tortillas and the dough. I'd freeze them for up to 3 months in a wrap or airtight container Smile

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Hi, i've made a big part of your recepies and i simply love it. they are amazing and delicious. Laughing Laughing Laughing
I tried to make tortillas. Here in Slovenia I didn't find flaxmeal (ground flaxseed), so i bought flaxseed and mix it until reach kind of powder. also didn't find psyllium husks. the tortilla was terrible, coconout and almond flour make it so sweet that i can't eat with meet and vegetables. it went all in garbage... i was so sad. Frown
i read that flaxmeal is the key ingridient, maybe this go wrong?
can replace te flours with something else (don't want it sweet) ?
thank you Smile

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Hi Tina, yes, I'd avoid using just almond or coconut flour. Flax is the key ingredients that makes the tortillas flexible and also the taste is more savoury without any sweetness Smile

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I cut some triangle shapes and fried them in about 1" of oil. They were still soft in the middle so then I baked them in the oven @300°F for a few minutes. They are amazing! Of course they are not crunchy like traditional corn chips, but the texture is still very nice and the flavor that comes out after frying and baking is great.
Between the oil and fiber, they are quite filling and gain some fat macro. Thank you for this recipe, I will be making it often.

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You are a saint. These are my new favorite thing. I've been subbing these for all kinds of stuff. Can't thank you enough.

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Thank you Alex!

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Have you ever tried to deep fry these? like use them for samosas or taquitos?

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Yes, you could deep fry them too Smile

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Thanks for this recipe. I have been experimenting with it this week. I used all the ingredients weighed as recommended and when I try and use it as a wrap/tortilla they fall apart? Any thoughts on what I may be missing or doing wrong??
Also, if I want to nix the flax do you think there is a suitable sub or will it compromise the integrity of the recipe? Thank You!!

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Hi Kelly, I'm afraid the flax is the key ingredient in this recipe. It may work if you use less of it and add some psyllium to hold it together but you'd have to try that.  Do you maybe cook them too much? The should still be flexible and not too crispy.

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I made this recipe using the garlic/onion powder seasonings and tortilla method....they were awesome!!! I initially made these to go with seasoned chicken for burritos, but they were AMAZING as wraps for lunches as well! Thank you Martina... You are incredible!

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Thank you Stephanie, I'm glad you liked them!! Smile

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Hi Martina! I cannot thank you enough for creating this blog. It's a godsend for keto noobs like me. Thank you!
I looking forward to trying out this recipe tomorrow. But I have a question. I've read that psyllium husk can cause choking by swelling up in the esophagus (when our water consumption is not sufficient). Ever since I've been wary of using psyllium husk in recipes. My question is, do you think that the quantity of Psyllium used in this recipe is capable of causing such a reaction? Is there any precaution that I need to take if I follow this recipe?

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Thank you so much Nissa! This recipe uses a small amount of psyllium so I wouldn't worry. However, remember to keep hydrated when eating foods with psyllium. It can also cause constipation if you don't drink enough water.

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Thanks for the recipe!  It's nice having tacos without having to contend with trying to wrap loose meat in lettuce....  I was amazed at how friggen durable this dough was.  Even rolled out at 1/16" thick, this stuff was like some sort of miracle nano material (way stronger than it should be).  Kudos...
I did alter your recipe a little, in that I used sunflower seed flour instead of almond flour.  It seems to work just fine, although I used the weight (thanks) instead of volume as it proved to be much more accurate.
I had three large 9" tacos, and I made the rest of the batch into chips.  I just baked them in a pan on parchment paper for 10 minutes @ 400F, took them out for an hour, and then put them back in at 200F until they were crisp (an hour or two).  The chips turned out good, in that they had an almost sublime crispiness to them.  When put with my wife's taco dip (basically cream cheese mixed with home-made taco seasoning (Alton browns Taco seasoning #19) with a bit of lettuce and tomatoes on top) it was hard to tell where the subtle crunch of the lettuce left off, and the chip crunch began (WOW)...  They were a little lacking in flavor (which is actually an advantage if you want to add flavorings), but otherwise very good (can u say Doritos dust?)
The ONLY improvement I could see, is to find some sort of "corn flavoring" for this recipe.  I'd love to have a full blown corn chip flavor experience if possible.  I'm already planning to use this recipe to make a butter flavored chip/cracker (like a Ritz cracker maybe).
I've looked for a corn chip flavoring, but haven't found anything that seems worth while.  Extracts tend to bake out, so I'm looking for a baking emulsion instead.  Lorann's doesn't have any corn flavors.  Anyone know of other good brands that might work?

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Thank you Bob!! It's great to know that sunflower seed meal works too! I'm planning to make nut-free crackers using similar dough. I think there is "corn extract" or "popcorn" extract on Amazon but I have never used it and you're right that it may bake out - maybe others will know? Smile

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Great Recipe!  How many calories is one soft tortilla?

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Thanks David, it's 165 calories per tortilla.

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Thanks so much for this recipe, I'm really looking forward to trying it. The only thing is, almond flour is very expensive where I live. Is there any way to substitute it with anything else? I have flaxmeal, coconut flour, psyllium husks/powder...

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Yes, you can use flax meal instead but you will have to add some water - it's more absorbent than almond flour. Coconut flour could be used too but I'd still add some flax to make sure they don't tear. Psyllium would not be a suitable substitute.

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Hi there Smile these look amazing !
Can I bake them in the oven ? If so , what temp and how long ?
Thanks in advance !!!

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Hi Holly, I'd think that just about 2 minutes so they are not too crispy and can still be used as wraps Smile

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Made these tonight,  how long will they keep and what is the best way to store them?  Thank you.

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Sorry for the late reply D. I keep mine in airtight container at room temperature for 1-2 weeks. I think you should also be able to freeze them and when needed, let them defrost at room temperature or in the fridge and heat up just before serving.

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Accidentally added lard to the dough with the hot water but I still liked them! Used Mom's tortilla press and it worked great!  Thank you!

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I accidentally did that too once and it still worked Smile I'm glad you like them!

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Hi Martina, normally I don't post comments until I've tried a recipe, but looking at the ingredients I'm very hopeful that this will just what I'm looking for. As I already eat two eggs for breakfast, I didn't want a recipe that included more, so this looks like the answer! I want to acknowledge all the time you put into developing these recipes, and painstakingly answering all the queries in the comments regarding adaptations. I also have your app and I love it!
My further question is this: is it possible that might be able to develop a fail safe pastry recipe? Here in Australia, traditional meat pies still have a lure for me. I think I could shake my addiction if I could just make my own recipe. I tried one using lots of cheese and almond meal, but it was very oily and tasteless. Would this recipe adapt well to pastry do you think? Thanks again, Virginia

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Thank you very much for your kind words Virginia! Are these what you meant?
ketodietapp.com/.../multipurpose-keto-pie-crust (multi-purpose pie crust)
or ketodietapp.com/.../Sweet-Keto-Pie-Crust (sweet)
or ketodietapp.com/.../Savory-Keto-Pie-Crust (savoury)
and ketodietapp.com/.../tagKetoPiesTarts&title=Keto%20Pies%20%26%20Tarts (pies and tarts)
I hope this helps! Smile Martina

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Hi Martina, happy new year! I've just made up this recipe, using half quantities in case it went horribly wrong. Hope I didn't jinx myself! I didn't have almond flour. Although I had almonds and could have ground them, it would have then been meal and not flour, so I used LSA instead. So I then used less flaxseed because it's already in the LSA. Why can't I learn not to tamper with recipes, especially the first time! It was all a bit sticky (was very careful with the water), and not at all lovely and elastic like yours. So I managed to make one tortilla, a few chips, and a 'pastry' case for my pie maker. I had to slide a long knife between the pastry and the silicon sheet.
Do you think that adding some guar gum might help? And as LSA is a more affordable option than buying almond flour, is there a variation that uses LSA instead? Maybe I shouldn't use any extra flaxseed?
Thanks, I will have another go with this though.

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Thank you Virginia! And happy new year to you too! I think it might help if you use guar gum - I think xanthan gum would help too. I haven't used LSA so I'm not sure but I wouldn't reduce the amount of flaxmeal. Flaxmeal is what gives it the elasticity - together with the psyllium. I hope the next batch works great!

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Hi, I would like to try this but I cannot eat flax. Can I substitute that with not chia seeds and/or psyllium husk?
Thanks!! Lisa

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Hi Lisa, I think it should work but I haven't tried it and I know that if you substitute flaxmeal with psyllium or chai seed meal, you will have to use completely different amounts. Flax seeds don't absorb as much water as psyllium and chia seeds are also quite different. Let me know if you try it before I do Smile

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I made the nachos tonight in the oven, and they were excellent! I substituted the chia seeds with more flax meal, used a bit more salt, cayenne and Masala.
We ate them with a garlic dip.
Absolutely awesome recipe! I've been reading a lot of keto recipes and your site is undoubtedly one of the best! This recipe is a keeper!
I will roll the whole dough next time and cut triangles, the circles were a bit too much hassle. They were eaten so fast, no need for neat rounded edges Smile Thank you!

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Thank you so much! Glad you like my recipe. I agree, I just cut similar pieces when I make these as tortilla chips Smile

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I really want to make the tortilla chips but i don't have psyllium husk OR chia seeds... am I doomed or is there a way around that??

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Hi Nichole, it might "work" if you use flax meal instead but keep in mind that they will be too fragile and may break when rolled out.

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Hi Martina, I am a vegetarian form south east Asia, the most thing I have been missing  on Keto is my rice and  bread, Your recipe  makes really  good bread texture and   taste is  right on. The problem I have been facing  is however I  mix the dough  I am unable to  roll them thin, it keeps breaking in the  middle or  on the  sides. Any suggestions
I bought your  app still figuring out use the veggie  recipes in it. I have been doing lazy keto  form June but have not seen any results  being a vegetarian and with different taste palate  I mostly get by  eggs and whey protein. I have not been hitting  my macros, especially fat and protein  most of the days I don't eat much  but I don't feel hungry. I have also  started  pure barre classes. The keto  buddy shows  the following macros:
quick fat loss 636 kcal : fat  30 gms
                          protein 66 gms
                          carbs  25 gms
Moderate fat loss 1031 kcal:fat  73 gms
                          protein 66 gms
                          carbs  25 gms
Should I  be balancing both the macros and  the calories as 636 cal look unreal, or  if I can hit my  macros even if I go a little  overboard  calories  its all right?  My only  vice/habit I am unable  to stop is the 2 tsps  of sugar in my morning  coffee otherwise I have stopped all wheat, rice and  occasional  sweet treat  cold turkey.
Please help me see progress as I am amazed at some of the super success  some people are having  and I have not budged  even an inch Frown
thanks, siri

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Hi Siri, I'm not sure why that happens but it must be the ingredients you are using. Are you using exactly the ingredients listed? For example, if you skip flax or psyllium, the tortillas will break.
How about you try stevia / erythritol instead of sugar? When using Keto Buddy, please, read the note above the calculations - it may give you very low numbers but it's not advisable to go below 1000 kcal. You can read how the numbers are calculated below the calculator. There is no general advice on this but ideally, you should be aiming to get more than that (see the "slow" fat loss option) - I personally eat 1600-2000 kcal depending on how hungry I feel. You should eat only when you are hungry but make sure you eat enough - very low calorie levels for a longer period of time will result in micronutrient deficiencies.
The reason your weight is stalling may actually be the fact that you are not eating enough. Have a look at this diet plan (vegetarian): ketodietapp.com/.../2-week-vegetarian-keto-diet-plan

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By far THE best recipe I have ever found, Martina!  Our whole family went cold turkey on all wheat and sugar about a month ago.  It was so hard, because my kids and husband loved their Arabic bread sandwiches and pizza.  I couldn't find anything to replace that, until now.  I made a big batch, kept it in the fridge and then made my round tortilla shapes in advance, ready for each day's sandwiches, nachos and pizzas. My fussy 7 year old is loving every bite of it - regardless how I make it - nachos, tortilla, animal shapes biscuits, pizza, bread sticks.  I'm one very happy mommy, thank you Martina for your amazing efforts!  

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Thank you Gina, I'm so glad everyone likes them - I make them at least once every week!! Smile

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Just did them today they are seriously good.easy to make but as I can see yours are pretty big mine came out big like palms and they had to be realy thin.i use cups to measure.i couldnt let go why so i weighted ingredients and came out mine cup of 3/4 flax seed weight only 60g bit farr from 110g.tgey still work out perfect just changed NV A bit.

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Hi Michaela, I'm glad it worked second time - I think this varies based on the brand of flax you are using. I used "homemade" flax - blended until powdered from whole seeds - and I noticed that products always vary. I always go by weight and the nutrition facts are counted based on grams - it's just safe! Smile

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hi, is there a substitute for chia seeds? I have all the ingrediënts only not the chia seeds. Greetz Mariska

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Hi Mariska, yes, you can use more flax meal and the effect will be almost the same. Hope this helps!

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I tried the recipe. It kept falling apart :/ I used 2 egg yolks instead of the psyllium husk & seeds. Could I buy the psyllium husk online? Also are there keto tortilla and nacho chips I could buy somewhere or order online?

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I know, sorry to hear that. As I said, I don't think there is an alternative to psyllium that works equally well. I'd try Amazon, iHerb or Netrition but you may be able to find it in smaller online stores too - depending on your location.

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I can't find psyllium husk powder anywhere. Is there anything else I could use instead?

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Hi Sarah, you can skip it but they will be more difficult to roll out. I don't think there is another substitute that would work equally well... Chia seeds and flax meal help... maybe a bit of xanthan gum but I haven't tried that.

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Hi. I just made these and while I was able to roll them out pretty thin, they came apart when I tried to pull them off the parchment paper. Any thoughts on why this happened? Did I roll them out too thin? The dough itself wasn't too wet (not sticky) so I'm not sure what I need to tweak in order to get these to look and act like yours. Thanks in advance for your help!

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Hi Ruthie, yes, I think you may have rolled them out too thin. What also helps is to leave the dough in the fridge for 30+ minutes before rolling. Hope the next batch comes out great! Smile

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Do you think I could make the tortilla chips in a dehydrator?

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Hi Tammy, I haven't tried it myself but I know some of my readers did and it worked Smile

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This is great! just made the chips, really good. Then made cinnamon rolls...delicious. Very versatile dough. Thank you.

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Sounds great! Never tried cinnamon rolls with this recipe but I did try cinnamon rolls using a similar dough to this one - so good! ketodietapp.com/.../Ultimate-Keto-Buns

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What if I don't want to use psyllium? Can I just leave it out? Or should I substitute with something else?

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I think it would be difficult to make the dough elastic and roll it out without the psyllium but you can try using more chia meal instead. I can't guarantee the same results though Smile

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I like this recipe for the most part, the texture is right on, but there is an off taste. Could it be the flax? I am not used to eating flax or chia seeds so I am pretty sure it is one of those. Can I replace it with more almond or coconut flour?

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Hi Cheryl, I'm not sure, it can be any of the ingredients - it depends on your palate. Chia seeds have a neutral taste so it's unlikely. Probably it is the flax because that's what you can taste mostly. Maybe you can add more garlic or onion powder or dried herbs?

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Hi, Im in the middle of making these amazing looking tortillas, but have to ask ... it says 2 tablespoons Chia and the measurements say 15g. 15g is 1 Tablespoon. Guessing we need 30g? Thank you Taryn

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Hi Taryn, always go by the weight so if a tablespoon of your chia seed meal is 15 grams, then use just a tablespoon. When I make baked goods, I always use kitchen scales to make sure the recipe works. Cups and tablespoons are not accurate and may vary based on a product. Just to make sure - use ground chia seeds, not whole. Hope this helps! Smile

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Can psyllium husk powder be used instead of psyllium husk?

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Hi Karon, yes you can use psyllium husk powder too. I only prefer whole husks because it's easier to roll the dough out.

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I'm not seeing where to add in the coconut oil/lard/ghee?? Is that purely for cooking the tortillas, or is it supposed to go in the dough?

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Hi Sarah, that's for greasing the pan (when making tortillas and tortilla chips / nachos) or for brushing on the tortilla chips if baking in the oven (it doesn't go in the dough).

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I'm sorry. Just now seeing comment about ok to use php. Smile can't wait to try this recipe! Thank you!

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I just made 1/2 batch to try out the recipe, and now wish I had made the whole recipe, b/c the tortillas are excellent!  The dough was surprisingly easy to roll paper thin and held its shape beautifully.  
Thank you so much for your amazing recipes.  This one in particular is going to thrill the hubby since he LOVES nachos, tostadas and tacos, and thanks to you can have them again!

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Thank you Minky, I'm glad to hear that! Smile

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I just write from Germany and first I'll apologize for my english. I'm living Low Carb for about a year by loosing 34 kg.
Now I'm so glad finding your blog cause I'm looking for a tortilla recipe for such a long time. No one german recipe was really fine and more a pancake then a tortilla. Also to prepare nachos is great cause I like dips so much.
Thank you so much!!! I'll try and looking for more inspirations on your site.
Best wishes, Susanne

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Hi Susanne, firstly, congrats on your weight loss success! Hope you like them - thank you for your kind words!

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Can I store the dough in the fridge and heat them when I need them or should I heat them up and store in the fridge?

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Hi Lisa, you can do either. You can store the dough in the fridge (wrapped so it doesn't dry out) and use when needed. Or you can make the tortillas and store them in an airtight container. If you leave them out they will get too crispy and you won't be able to use them as wraps.

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Dear Martina: I've been searching for (and discarding)low-carb tortilla/chip recipes for about 6 years. Just from reading your recipe and procedures, I think this one probably will work. I'm not a doubter, but haven't done it so at this point I only feel hopeful. I look forward to having chips and dip once again soon! Thank you so much.

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Thank you Hazel! Please, do let me know when you try them Smile

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How do I add these ingredients to my shopping basket?

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Note: this comment is for KetoDiet App users only. Hi Pine, first, you need to tap the green button in the integrated blog ("add to the Planner"). Then, you can find this meal in your Planner (Custom). When you add it to a day in the planner, go to the "edit" tab and tap on the meal on the right hand side of the planner. You can tick which ingredients to add to the basket or simply "add all". Hope this helps!

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Hands down the best GF tort recipe out there. Thank you, thank you, thank you!

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Oh thank you so much Jeannine! Smile

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Thank you soooooo much for your creations, I have a diabetic toddler and these recipes have saved us. You are amazing.!!

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Thank you so much for your kind words Diana, that's awesome!

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where in the uk is the best place to buy the ingrediants,
thank you

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Hi Rachel, apart from my local grocery store, I shop from www.amazon.co.uk, www.healthysupplies.co.uk and www.orientaltreasure.co.uk. I think that Amazon is probably the best option for nut & seed flours and coconut flour: astore.amazon.co.uk/ketapp-21 (my UK Amazon Store)

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I've tried a few low-carb tortilla recipes from other keto sites mostly using flax but I could never roll them out as thin as yours! Also, I don't like using too much flax. Thanks so much for this recipe, you've made my day! Smile

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Thank you Missy! Smile

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Those are heaven.thanks soooooo much!had them as nachos this weeked (made in the oven, did not wantto crisp up in the pan)
and today as tortilias. I could not belive how thin you could make these, they actually work  better the thinner they are. And they where absolutely soggy proof. Paked one with chicken and egg salad today. After more than ten hours they where still perfect.
love your blog!

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Thank you so much! I've actually been working on a new recipe with nachos Smile

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My flaxmeal did not measure like yours. 3/4 cup was only 3 ounces by weight. Which should I go with?
Thanks
Maureen

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Hi Maureen, always go by the weight - products may vary in cups and you will need to use scales, especially with baked goods.

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Has anyone tried making the dough in their thermomix? Just curious....

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I suppose there isn't any substitution for the psyllium? Every time I try to eat even a little bit, it gives me horrible stomach pains. :-(

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I'm sorry to hear that Debra. Psyllium husks are best but there are other options. You can try chia seeds instead but the tortillas won't be as flexible and it will be more difficult to roll out. Make sure you leave the dough in the fridge before you roll it. Another option to try would be 1 egg yolk instead of psyllium. Hope this helps!

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Your recipe looks fantastic however I can not use flax because it's estrogen content might interact with my cancer med. What can I use instead to make these delicious tortillas.

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Hi Elizabeth, this is just a guess but I'd use almond flour instead of flax meal and add 1-2 tablespoons of psyllium husks to keep the dough flexible. Hope this helps!

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i love this idea!! Going to make some for my lunch wraps!!
Can you freeze them?? Cooked or uncooked??
Thanks, I love this site and the app!!! Liz

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Thank you Liz!! Yes, you can freeze them - cooked. Let them cool down and place in a ziplock bag / airtight container. Thanks so much - if you could, please, leave a review on the AppStore. Thanks!

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I cant wait to try this, and based on the reviews, looks like it's a winner! Thanks

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Thanks Jen! Hope you like them! Smile

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Just made your tortillas with garlic and onion powder and OH MY GOD they are so good the best keto tortilla recipe I've tried so far. I can imagine this will become my keto staple!

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Thanks Mel!!! Smile)

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You just made my day!! Wow I'm gonna make some nachos for the big game!! Love your app by the way Smile

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Thank you Tracy! If you could leave a review on the AppStore it would be awesome Smile

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Hi, are there any alternatives to the Coconut flour and the Ghee/lard? Thanks

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Hi Nat, yes, you can use twice the amount of almond flour or flax meal instead of the coconut flour (1/2 cup almond flour or flax meal instead of 1/4 cup coconut flour). If the mixture is too wet, add 1-2 tbsp more almond flour or flax meal. Instead of lard / ghee, you can use coconut oil or any other oil suitable for high-heat cooking (tallow, duck fat, red palm oil, etc.)

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Thank you for the recipe, Martina! I do not have access to whole psyllium husks (for some time at least). What will happen if I use psyllium husk powder?

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I found whole psyllium husks to work best but even psyllium husk powder is good - just make sure you use at least one of these. The husks seem to work better at keeping it more compact and I could roll it out until paper thin. On the other hand, to make 10 tortillas, you don't need to roll it out too thin. Make sure you leave it to rest for at least half an hour before rolling.

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These look awesome!

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Thank you Kim!

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Looks good do you think i could use a tortilla press instead of rolling them out. I thought maybe between parchment paper.

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I think you can but I haven't got one and haven't tried tortilla press. I guess it works in a similar way Smile

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I used my cast iron tortilla press and they came out great!  Mom taught me to cut the sides open on a sturdy baggie and position it with the fold closest to the hinge.  I had no issues with sticking or breaking.  

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Thank you Angie, I'm glad you liked them! Smile

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Hi could I use an egg in place of the chia seeds?  Thanks

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I haven't tried it but I think you can. You can try 1 egg but only 1/2 cup of water.  Or use more flax meal instead of chia seeds and add water if needed.

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I used my tortilla press with a plastic baggie (cut sides to open. Worked perfectly!

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Is there something I could substitute almond flour for if I am allergic, that would be roughly the same carbs? Thanks!

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Yes, if you are allergic to nuts, try flaxmeal  instead of almond flour (1 cup).

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Would these work ok for the Whole30 plan?

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I think so Amy, I think that these ingredients are all fine for Whole30.

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Unfortunately, these would be what they call "sex with your pants on" or paleo-fying junk food. To get the most out of doing the Whole 30, it is totally worth it to stick to their rules. But... These would be awesome for after!

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Have you tried frying these?

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No I haven't but I think the nachos will be lovely if you try to fry them!

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I can't thank you enough Martina!!! This is what what my son has been missing (epilepsy) and I couldn't find anything he liked. Now here is your recipe Smile We love your keto buns and I'm sure these will be amazing too Smile

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Thanks so much Celine!!

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Great post!!!

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Thanks Anne!

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I love you!!!!! Thanks so much for this recipe OMG!

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Thank you Kelly!

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