The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos

4.8 stars, average of 2,402 ratings

By Martina Slajerova, updated August 28 2020433
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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).

How To Use Keto Tortilla Dough

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 and 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.

I wanted to show you how easy it is to make my tortillas so I created this quick video — I hope you like it!

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What Can I Use to Make Keto Tortillas?

These keto tortillas are made with almond flour, coconut flour and flax meal, plus psyllium and chia seeds. They are egg-free so you'll only need to add water to make the dough. You can keep your tortillas plain or add seasonings of choice. Try some of these:

1 tsp paprika + ¹/₄ tsp chili powder (+ 0.1 g net carbs per serving)
¹/₂ tsp onion powder + ¹/₂ tsp garlic powder (+ 0.2 g net carbs per serving)
¹/₂ tsp curry powder + ¹/₄ tsp ground cumin + ¹/₄ tsp turmeric powder (+ 0.1 g net carbs)
¹/₂ tsp dried oregano + ¹/₂ tsp dried basil + ¹/₂ tsp dried thyme + ¹/₄ tsp dried lemon zest or 1 tsp fresh lemon zest (+ 0.1 g net carbs per serving)
¹/₄ cup pesto (only use ³/₄ cup water). You can try my Red Pesto (+ 0.3 g net carbs per serving) or green Paleo Avocado Pesto (+ 0.6 g net carbs per serving)

Allergy-Friendly Swaps for Keto Tortillas

Nut-Free Keto Tortillas: Swap more flax meal for almond flour. You'll need about ¹/₂ packed cup (75 g/ 2.7 oz) flax meal for every 1 cup (100 g/ 3.5 oz) almond flour. Start with less and add more if the dough is too moist. You can also swap the almond flour for the same amount of ground sunflower seeds or ground pork rinds.

Coconut-Free Keto Tortillas: Use ¹/₂ packed cup (38 g/ 1.3 oz) flax meal or about ³/₄ cup (75 g/ 2.7 oz) almond flour. Again, add more if the dough is still too moist.

Psyllium powder and ground chia seeds can be used interchangeably. If you don't have either, use about double the amount of flax meal.

Tips To Make the Perfect Keto Tortillas

Make sure you use a 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).
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.
When rolling the dough, you can use a silicon covered roller and a silicon mat.
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.

0 days, 0 hours, 40 minutes

Hands-on 20 minutes Overall 1 hour

Serving size tortilla

Allergy information for The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Low FODMAP

Vegetarian

Vegan

Nutritional values (per tortilla)

Net carbs1.5 grams

Protein5.1 grams

Fat14 grams

Calories166 kcal

Calories from carbs 4%, protein 13%, fat 83%

Total carbs7.3 gramsFiber5.7 gramsSugars0.8 gramsSaturated fat3.1 gramsSodium237 mg(10% RDA)Magnesium74 mg(19% RDA)Potassium195 mg(10% EMR)

Ingredients (makes 10 tortillas)

Dry ingredients:

1 cup almond flour (100 g/ 3.5 oz)
³/₄ packed cup flax meal (110 g/ 4 oz)
¹/₄ cup coconut flour (30 g/ 1.1 oz)
2 tbsp whole psyllium husks (8 g/ 0.3 oz)
2 tbsp ground chia seeds (15 g/ 0.5 oz)
1 tsp sea salt

Wet ingredients:

1 cup water, lukewarm (240 ml/ 8 fl oz) + 2-4 tbsp if the dough is too dry
2 tbsp lard or extra virgin coconut oil or ghee for greasing the pan

Instructions

Place the flax meal, coconut flour, almond flour and psyllium husks into a bowl.
Optionally, add any of your favourite seasonings (see my tips listed above).
Add the ground chia seeds. To grind them, use a blender and pulse until powdered. Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or 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.
Remove from the fridge and cut the dough into 6 equal pieces. 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.
Use a 20 cm/ 8 inch lid or bowl to cut out the tortillas.
Repeat with the remaining dough and the cut-offs until you get 10 tortillas. If you have any dough left, use it for making nachos.

How to Make Keto Tortillas

Preheat a heavy-bottom pan greased with just 1 teaspoon of ghee or lard. Place the tortillas, one at a time, on top of the hot pan and cook over a medium heat on one side for 1-2 minutes until lightly browned. Turn on the other side and cook for 30-60 more seconds. 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. The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos

How To Make Keto Tortilla Bowls

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the raw tortillas 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. The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos

How 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 later fit the filling. Cook until the oven reaches 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) and then cook for further 5-8 minutes or until crispy.
The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos 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

How To Make Tortilla Chips and 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. The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos When done, leave them to cool down. To prevent the tortillas from getting too dry, place in an airtight container. Store at room temperature for 2-3 days, in the fridge for up to a week, or you freezer for up to 3 months.

Best Keto & Paleo Tortillas
Step by Step

★★★★★★★★★★

4.8 stars, average of 2,401 ratings

This grain-free dough is so versatile! Perfect for tortilla bowls, tacos shells, nachos, breadsticks and even pizza crust. You won't even know it's low-carb!

Hands on20m

Overall1h

Servings10

Calories166 kcal

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Ingredients

1 cup almond flour (100 g/ 3.5 oz)
³/₄ packed cup flax meal (110 g/ 4 oz)
¹/₄ cup coconut flour (30 g/ 1.1 oz)
2 tbsp whole psyllium husks (8 g/ 0.3 oz)
2 tbsp ground chia seeds (15 g/ 0.5 oz)
1 tsp sea salt
1 cup water, lukewarm (240 ml/ 8 fl oz) + 2-4 tbsp if the dough is too dry
2 tbsp lard or extra virgin coconut oil or ghee for greasing the pan

Instructions

Place the flax meal, coconut flour, almond flour and psyllium husks into a bowl.
Optionally, add any of your favourite seasonings (see my tips listed above).
Add the ground chia seeds. To grind them, use a blender and pulse until powdered. Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or 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.
Remove from the fridge and cut the dough into 6 equal pieces. 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.
Use a 20 cm/ 8 inch lid or bowl to cut out the tortillas.
Repeat with the remaining dough and the cut-offs until you get 10 tortillas. If you have any dough left, use it for making nachos.

Nutrition (per tortilla)

Calories166kcal

Net Carbs1.5g

Carbohydrates7.3g

Protein5.1g

Fat14g

Saturated Fat3.1g

Fiber5.7g

Sugar0.8g

Sodium237mg

Magnesium74mg

Potassium195mg

Detailed nutritional breakdown (per tortilla)

Net carbs	Protein	Fat	Calories
Total per tortilla
1.5 g	5.1 g	14 g	166 kcal
Almond flour (blanched ground almonds, almond meal)
0.9 g	2.1 g	5.3 g	59 kcal
Flaxmeal (flax meal), ground flaxseed
0.2 g	2.1 g	4.7 g	60 kcal
Coconut flour, organic
0.3 g	0.5 g	0.5 g	11 kcal
Psyllium husks, whole
0.1 g	0 g	0 g	0 kcal
Chia seed meal (ground chia seeds)
0.1 g	0.3 g	0.5 g	8 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Water, still
0 g	0 g	0 g	0 kcal
Ghee
0 g	0 g	3 g	27 kcal

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Marta 10 months ago # Reply

I'm just wondering if something is wrong with me or all comments are fake 🤔. I cook really good! I keep making them because taste is nice but all recipe is totally wrong in case of measurements.... How 1cup of flour can be 100g 😳. No chance to make 20cm tortillas with it, still too sticky. And not sure what ingredients you use but colour is completely different too 😉

Martina @ KetoDiet 9 months ago # Reply

Hi Marta! I understand your concerns, but I want to clarify a few points. This recipe, along with its measurements, has been thoroughly tested, aligning with standard low-carb baking practices (which are different from regular baking practices). Specifically, 1 cup of almond flour weighing around 100g is accurate. Having said that, here's what I wrote in the tips section of this recipe:
Make sure you use a 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 flax meal from flaxseeds).
If you used slightly less flax (I'd definitely go by weight), it is likely the cause of the dough being too sticky, making it harder to roll out thinner.
The difference in texture or color you're experiencing could be due to a variety of factors, including ingredient brands. As for color, it is almost certainly the type of flax meal you used. I suppose you used dark/brown flax instead of golden which would explain the difference. (Also see above: I have a video recipe attached to this to show you exactly what went in so you can see the type of flax meal used - see second ingredient added.)
As for the reviews, I assure you they are all authentic, from individuals who have successfully used this recipe. Frankly, I can't imagine anyone spending days writing over 400 fake reviews 😉 If you go through the comments, you'll see I've answered a few similar questions before. I hope this helps!

Marta 9 months ago # Reply

Well.... I used measurments cups and spoons together with scale, completely nothing match. 1cup equal over 280g. I even checked it before this comment. I understand small differences but this is huuuuuge

This is HUGE. Just to confirm, are you saying that one cup of almond flour (as 240 ml - US, or even 250 ml - UK) weighs 280 grams on your scale? This is definitely wrong. Think about it, it can't be more than water which is around 240 g and is more dense than any flour. I can't think of a single baking flour that would weigh 280 g/cup (maybe a fault with the scale?). A cup of granulated sweetener is about 200 g. If you look at any other blogs that use almond flour (all that have metric conversions), they will have it around 100 g.

Patricia one year ago # Reply

By far the best keto chip I’ve tried(I’ve tried a lot). Delicious!! I did add some corn extract and it really smelled and tasted like corn tortilla chips. The texture from your recipe was spot on. Shared with friends who are also doing Keto and it was a huge hit. Thanks so much for all your hard work.

Martina @ KetoDiet one year ago # Reply

Thank you Patricia, I'm glad you enjoyed!

Carol L one year ago # Reply

I just wanted to tell you how very much I appreciate all of the work and recipes you have shared with the KETO community. I can now have almost everything I thought I would never be able to have ever again since I became T2 Diabetic about 8 years ago due to stress from my job.
I will usually use Bocha Sweet, made from the kabocha plant for my sweetener, as it is the only keto/diabetic one I can stand and it is more natural and healthier than sugar alcohols like erythritol. (0 on the glycemic index) Or, Allulose which I have just discovered, although it does have a bit higher count for carbs) Otherwise, I use your recipes as they are and they are GREAT!
Thank you again for being so generous and for having such wonderful recipes!

Carol, thank you so much for your kind words and sharing your progress! I'm so happy for you ❤ FYI Allulose has the same carb count as erythritol so you should be fine - it's my personal favourite!

tara 2 years ago # Reply

Any tips for printing your recipes? I've tried several different browsers and the Print Recipe button does not work. thanks.

Hi Tara, I think you may be opening this in the Facebook app? this is the only instance we found to cause this bug. If that's the case, open this recipe in a browser instead of Facebook. Unfortunately, this is a bug on the Facebook app, not ours. We could not reproduce it on any browser so I don't believe it's us. I hope this helps!

Jane 2 years ago # Reply

I'd love to try these but am intolerant of flax. I'm thinking that chia might work as a replacement - do you have any thoughts on how to go about adapting it?
Thank you for all your very inspiring recipes!

Martina @ KetoDiet 2 years ago # Reply

I wish I could help here! Flax is the key ingredient in this recipe so I would not substitute it :-( It might work with alternatives but it would be different and will need a lot of testing. You will definitely need to use psyllium husks to have some flexibility. Or you can make these instead Just Like Corn Low-Carb Tortillas

Jacqueline 2 years ago # Reply

Hi additional comment mine came out darker than yours. I’m not certain why. Thinking I’m not a chia seed fan.

This is almost definitely caused by one (or both) of these:
- you are using brown flax meal rather than golden
- you are using dark chia seeds instead of light (if you don't want to use chia seeds, you can just use more flax meal instead)
Either way, this won't affect the flavour!

Martina, maybe you could specify the golden flax and the white chia seeds when using these in recipes .....

Definitely! I just need to find the time to update older recipes... so far almost 1.7K so it won't be quick 😊 Having said that, brown flax and black chia seeds work just fine, it's just the colour that changes.

I just cooked these up…they taste yummy but they are a bit crumbly?

Hi Jacqueline, have you seen the video? Does the dough look similiar to yours? If not, I'm thinking you may need to add some water to make it more pliable/flexible.
(I'm sorry for the delayed response, life gets busy with newborn twins!)

Heather 2 years ago # Reply

I love this recipe! Today I rolled it out into a rectangle, cut into squares, brushed with grapeseed oil, sprinkled with salt and baked at 350 degrees. They reminded me of wheat thins. So yummy!

Glad you enjoyed! You may want to replace the grapeseed oil (inflammatory) with some avocado oil or ghee - much better options 😊

Momof6 2 years ago # Reply

I made this just like the recipe and it was nasty taste like fish chips

I think your flax meal was rancid :-( That would explain the fishy taste. It's not the recipe or flax if you use fresh.

Agata 2 years ago # Reply

Hi
Can you leave out the coconut flour?

Shannon Morey 3 years ago # Reply

This sounds amazing. How long do you think the Chai mixture will last in the fridge?

Martina @ KetoDiet 3 years ago # Reply

Do you mean the raw dough (or was that meant for another recipe)? I'd say 5 days to be safe.

Maria 3 years ago # Reply

Then if I don’t use chia seed and psyllium husk , I have to use 220 g of flax meal x recipe?

I'd say 150 g. Start with less and add more if the mixture is too wet (give it some time to soak up the liquids).

Mike 3 years ago # Reply

I can't even make regular tortillas on my press...these blew my f#$%ing mind. I had just make a batch of pesto a couple of days ago, so I added that. I'm grateful for the video because my texture was WAY off compared to yours, so I kept adding water until it was similar. Making halibut tacos with avacado crema..YUM!

Martina @ KetoDiet (https://ketodietapp.com/) 3 years ago # Reply

Thank you so much Mike, that is so great to know! 😊

Tammy Evans 3 years ago # Reply

Just made my first batch, these are awesome! Taste great!
Thank you

Yay! ❤

Raz Zulfiqar 3 years ago # Reply

Hey Martina, again another failproof recipe! Thanks heaps! I even used my tortilla press and they turned out perfect! I did line the press with baking paper and rolled the dough with slightly oiled hands. They didn't break and I could easily get them off the paper. Awesome 👍

Thank you Raz, I'm glad you enjoyed!

sheila wright 3 years ago # Reply

Ohhh My God.. this will be made asap thank you I have been low carb for 10 years and have tried many things that did not work out well... thank you again
sheila

Thank you so much Sheila, I hope you like it!

Sophia 3 years ago # Reply

What can I use in place of chia seeds?
Thanks

You can use the same amount of flax meal (so just add 2 tbsp flax meal to it).

Linda 3 years ago # Reply

Ok so I don’t have psyllium or flax but have chia almond and coconut. Can I substitute any of these for the 3/4 cup flax meal and 2 T whole psyllium husk?

Hi Linda, flax meal and psyllium are probably the most important ingredients here because both provide flexibility to the dough. You could replace the psyllium with ground chia seeds (same amount) but I'm not sure how to replace the flax meal and still get the same results. I'm afraid you'll need to try. I'd start by using more almond flour and adding more ground chia seeds. I hope this helps!

Thanks. I’ll get some flaxseed mea. Don’t think they have the psyllium.

Replaced psyllium with the ground chia and made in lot taco salad. Wow, delicious. My husband even thought they were really good. Had to cook longer than ten minutes though. Thanks for a great recipe.

grgrsmama 3 years ago # Reply

Thank you! As a Texican, the hardest part of Keto for me has been the lack of tortillas. These were fabulous! Thank you so very much for your perseverance and sharing the results. 😊

Thank you so much, I'm glad you enjoyed! ❤

NT 4 years ago # Reply

Love the Keto Tortillas! But I’m only getting 6, 5” tortillas. I’m measuring everything to the gram. And I’m even using a tortilla press. I’m thinking I should add some more water (I just using the 1 cup)? Or am I doing something wrong?

Martina @ KetoDiet 4 years ago # Reply

I'm sorry for the delayed response, all those holiday recipes got me stuck in the kitchen! 😊
The ingredients are correct, including the water. You should only add more water if it's too dry (2 to 4 tablespoons). I'm just thinking that you didn't make them as thin as I did. I made them quite thin - they keep well together with the flax and psyllium. If you only make 6, then they will just be a little thicker. If you have my app (ketodietapp.com/), you can easily adjust the recipe (in the Recipes section) by cloning it and then adjusting the recipe to make 6 tortillas. I hope this helps!

Nadine 4 years ago # Reply

Oh my angels ! I must try it because they look so delicious ! Thanks for recipe and another recipes from this wonderful site are great ! "Wink" Sunny greeting from "cloudy" Bohemia. 😊))

Thank you so much Nadine! It's getting cloudy here in England too but we had a really nice hot and sunny summer 😊

Deborah 4 years ago # Reply

Not that you need another person telling you how fabulous these are, but I have to anyway.
These are BRILLIANT.
You nailed it.  I have tried so so many "best keto wraps" and rarely do they live up to the hype.
These did.  Pliable, easy to work with, taste good, versatile, blah blah blah....fabulous.
They do a really good imatation of a whole wheat wrap.....will be my sandwich "go to" from now on.
Will also try them for pizza crust as you recommended.
Do they hold up as tortillas when baked with a filling for enchiladas?  I am going to give them a shot.  Had been using a pretty good commercial low carb tortilla but found that I was reacting badly to the gluten in them (fatigue, achy joints...not good).  Need to find a replacement....hope these can handle the sauce etc...your pizza experience give me hope they might.
Thank you so much....you are simply amazing with bread replacements!

Thank you so much Deborah, that's such a lovely feedback! I would never complain about getting great feedback on my recipes 😊 ❤
So I tried enchiladas and hot pockets with these and they are not bad but they may get moist and fragile on the bottom. I made some with ground pork and chorizo and the other day I used a classic Mexican beef filling. I brushed them with some melted ghee before baking. They didn't look as pretty but the taste was good. Let me know how it went!

Did beef enchiladas and the tortillas held up quite well. The sauce was thickened with glucomannan so that helped a bit in not being super absorbable. Was very happy with them. This is a big plus for me as I love enchiladas....another pre-low carb favorite added back to the plus column. Next time I make them I plan to try using lupin flour for the coconut flour as it may make them taste more like corn tortillas. Fingers crossed.

Thank you for the feedback, I'll definitely try it with some thickener, that's a good point. I'm still new to lupin flour - I only tried a few recipes with it - but I think it will work well for a tortilla!

Cat 4 years ago # Reply

You say to substitute flax meal for the psyllium husks, but there's only two tablespoons of psyllium husks and you said to double the flax meal? That's an extra 3/4 cup! Please advise. Thank you!

Hi Cat, sorry if I wasn't clear. If you are skipping psyllium husks, you can use double the amount of flax, meaning that instead of the 2 tablespoons of psyllium, use extra 4 tablespoons of flax meal (about 1 oz). I hope this helps!

Yes, thanks..guess I should have figured that out..lol.

Kathy Odom (https://ketodietapp.com/Blog/lchf/Best-Keto-Paleo-Tortillas-Taco-Shells-Nachos#comment) 4 years ago # Reply

I made the taco shells tonight. My oven rack has bars across so I was not able to cook them directly on the rack.
Instead, I put them on a taco baking rack that I have with rounds of Parchment paper.
They were absolutely delicious! And beautiful too. I wanted to upload a photo but don't see a way to do it.
Thanks so much for this recipe!
I'll be looking forward to more great ideas from you.
Kathy

I'd love to see your creations Kathy! We don't have a way to upload photos on the blog but feel free to tag me on Instagram: instagram.com/ketodiet_app/ ❤

Janice 4 years ago # Reply

Hi! Question can you also freeze the tortillas?

Absolutely! These freeze well. You can add a layer of parchment between them so they don't get stuck together.

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Dorothy Thompson 4 years ago # Reply

for the chia seeds, do you grind them first, then measure, or measure then grind them?

Hi Dorothy, I grind them first and then measure them.

April 4 years ago # Reply

Would these work for taquitos? These look great!

Oh yes, these would be perfect!

Samantha Vince 4 years ago # Reply

This recipe looks great I’m going to make them this afternoon. Two questions;
I have psyllium husk powder instead. I know in other recipes they suggest using half the amount of the powder vs the husks is this the case here too?
I do not like coconut flour can I replace it equal amounts with just the almond flour?
Thank you
Samantha Vince
MONTRÉAL Canada

Hi Samantha, that is correct, if you only have powder, use just half of it as it's more dense. I prefer husks in this recipe but there isn't a huge difference in the texture, it just seems to roll better.
If you don't like coconut flour (although you won't be able to taste it here), use about the same amount of flax meal or use almond flour (you will need to use about 3 times more as it's less absorbent, so go with 3/4 cup and add another 1/4 cup if it's too moist/sticky). I hope this helps!

Jana 4 years ago # Reply

Looks delicious 😋 but what can I replace the psyllium with?

Thank you Jana! You can use ground chia seeds or a bit more flax meal (add 2 tablespoons and then add more if too sticky. I hope this helps!

Sue 4 years ago # Reply

I love this recipe! Something different and healthy, I can’t resist.
They worked out perfect, though they took just a few minutes longer to bake in spite of being extremely thin.
I didn’t have golden flax so I used brown and put it in the blender with the chia.
Result - they might look brown but it’s hard to resist grabbing a few every time I look at them!
Now I must work on the salsa to go with them. I’ve already made my vegan cheese.

Thank you Sue, I'm glad you enjoyed! How about these salsa recipes? 😊
Simple Tomato Salsa (Pico De Gallo)
Classic Mexican Salsa Verde

Juan 5 years ago # Reply

The BEST keto tortilla dough I've never seen!!! I've just discover your web and...what to say about?!!! Divineeeee. Thanks

Martina @ KetoDiet 5 years ago # Reply

Thank you SO much Juan! You made my day!!! ❤

sharon George 5 years ago # Reply

Best keto tortillas so far (3 yrs.). Great texture and variety of uses. Have not yet done chips or bowls, but anticipate trying various spice additions. Had to cook a little longer on my gas burner, but probably my old stove top. I will certainly use this again. Thanks for all your work.

Thank you so much Sharon!! ❤

Scraparella79 5 years ago # Reply

I tried these today and after I did so, I realized that I had used ground psyllium husks. I am going to have to try this again with whole psyllium husks as tortillas are a staple in my house.

I think that's fine. Both are good options although I found that whole psyllium husks work better for the texture.

Rev 5 years ago # Reply

Tried this recipe and made some tortillas. Have to say this are the best tasting ones so far after having tried a number of keto bread variations (some of which were puke inducing due to too much psyllium)!
Thanks so much for this simple but wonderful recipe.

Thank you so much! It is true that too much psyllium would change the texture - I've been there! 😉

Laurie 5 years ago # Reply

I substituted ground pork rinds for the almond flour but followed the rest of the recipe to a tee. Everyone loved the tortillas which we used in a hearty thick Mexican stew.

Thank you so much Laurie! That's great to know, I'll add a note in the recipe ❤

Delicious simply with a spoonful of sunflower butter...

Thank you Laurie!

MRaw 5 years ago # Reply

Can you help? I followed your recipe exactly EXCEPT that I ground my own psyllium from complete seeds as the stuff you use in your video isn't readily available where I live. However, I ended up with dough that was falling apart and if I add more water, it'll be too sticky (as you caution). Even with parchment paper and oil and pressing and hoping I had no success. You have such great reviews, I know it's possible to make this work - just need advice on how!!! Thank you!

Oh I'm afraid this recipe uses whole husks, not powder (powdered psyllium husks) - could that be the reason? I'm so sorry it was falling apart, that must have been frustrating!
I usually use powdered psyllium in keto bread but not in tortillas, it's one of the very few recipes that whole husks work better - although both should work as I tried that before.
The only thing I can think of and that I'd suggest is weighing all the ingredients. I noticed that depending on the brand, some products like flax meal may be more fine or less fatty etc resulting in different weights per cup. I make my own flax meal only because it lasts longer. I keep whole seeds in the freezer and then only grind as much as I need for a recipe.
Finally, unrelated to the tortillas but I'll mention this... When it comes to psyllium powder, I make my own from whole husks too, just like you. I find most psyllium powder products too fine/dense which makes baked goods too dense/not airy.

Angeline 5 years ago # Reply

Hi there, I love your receipes. I’m although allergic to almonds, is there a substitute that I can use on Keto diet?

You could use ground sunflower seeds instead (cup for cup).

Sophie Greene 5 years ago # Reply

Hi there!
Ive just made these and they taste amazing. I was wondering how long these will stay fresh for when storing in the fridge? I want to freeze ahead of time so I don't waste any. Thanks!

Thank you Sophie! I keep mine in an airtight container (they tend to get dry) at room temperature for up to 2 days, fridge for up to a week (again airtight container), or freeze for up to 6 months.

Marci 4 years ago # Reply

Do you save in fridge and freeze before or after they're cooked? Great site and instructions btw. Thanks

Thank you Marci! I'd freeze cooked tortillas. Put a piece of parchment in between so they don't stick together 😊 The dough could also be frozen (before rolling) but I think that's unnecessary as it's quick to make it anyway.

Tana 4 years ago # Reply

Please check this reply. I think there is a typo.

Thank you, will fix! 😊

Barb 5 years ago # Reply

Thank you for a wonderful tasting recipe. I made chips and tostadas a few times. Today I had the silicone mat and rolling pin out. My daughter suggested using the tortilla press. What a difference that made!
We just made smaller balls of dough pressed in the press between two circles of parchment paper, then rolled with the rolling pin a little. Perfect and so much quicker and easier.

Thank you so much for your lovely feedback! Now I'm actually considering getting one. So many of my readers recommended using it 😊 I wonder if my ice-cream cone maker would work (the one I used here: Low-Carb Ice Cream Sugar Cones)

If you're thinking about getting a press, I recommend this one on Amazon. Just do a search for handmade tortilla press oak and walnut. It's the one I use and is fantastic

Lucie 5 years ago # Reply

Hi, I was wondering if i could just skip the chia seeds...i am not a fan?

Hi Lucie, yes you can do that. I'd just use extra flax meal (about the same amount as chia seed meal). Keep in mind that if the issue is the taste you won't be able to taste the chia seeds anyway 😊

ivy 5 years ago # Reply

Hello I tried to make them. the tortilla are little sticky when I roll them up. they stick to parchment paper. what is wrong with my dough? But tortillas are very delicious.

Hi Ivy, this could be down to 2 reasons:
1) You may have followed the cup measurement recommendations but the product you used has a different density (different weight per cup). You may need to add some almond flour, flax meal or coconut flour.
2) The dough needed more resting so soak up all the liquid and be rollable.
I hope this helps!

Helen Loewen 5 years ago # Reply

I am wondering if you can freeze these tortillas?

Yes you can! You can freeze the cooked tortillas (just put a piece of parchment paper in between the tortillas), or you can freeze the dough in batches (kept in a freezer bag). When ready, defrost at room temperature before rolling. I hope this helps!

Kelly Perkins 5 years ago # Reply

This is going to sound a little strange, but I'm just wondering if you could describe the taste and texture (in comparison to regular tortillas) for me. I have wasted so much time AND money on keto and low carb roll, biscuit, and bread recipes, and I'm feeling very discouraged and frustrated. It has me a little wary of trying another recipe that may turn out horrible. Thanks in advance for your time 😊

Hi Kelly, I totally get that. I can't promise you will like these (I never do because I know everyone is different) but I do know they are very popular and I keep getting lots of positive comments about them. They flavour is great and can be customised (herbs, spices, etc). They crisp up really well - they are ideal for tortilla chips and taco shells! Perhaps they are not as sturdy as regular tortillas (they may tear if they get soggy with sauces etc). I suggest you make half of the batch and see if you like them? 😊

Neeta 5 years ago # Reply

HI Martina, I count my macros with your app and its super!
These look awesome and i'm definitely going to try them.
Just one question, is there a way to omit the almond flour and use coconut more? How would i change the porportions please?
Thank you so much!

Thank you so much Neeta! If you are lookinh for a nut-free option, you could either substitute the almond flour with ground sunflower seeds or with more flax seeds. Coconut flour is very absorbent and if you use it you will need to add more water. Also, the tortillas will not crisp up as much so I'd personally avoid using it. Or you could try ground sesame seeds. One of my comments below:
I haven't tried it in this recipe but I'd substitute 1 cup of ground sunflower seeds for 1 cup of almond flour. If instead you use ground sesame seeds, I would try 2/3 to 3/4 cup, plus more water if needed. I hope this helps!

You have mentioned more flax seeds meal as a subsitute for almond flour, but in how much quantity of flax seed meal.

Hi Angeline, I'd try 2/3 cup to 3/4 cup of flax per 1 cup of almond flour.

Matt 5 years ago # Reply

What specific brands do you use for your just regular tortillas?
With what I used I ended with net carbs of 4.2, 8.4 fat, 6 protein per tortilla.
I used:
spectrum-organic Ground Chai Seed,
King Arthur Flour- Coconut flour
Yerba Prima - Psyllium Whole Husks
Bobs Red Mill -Super fine almond flour from blanched whole almonds
Bobs red mill - organic whole ground flaxseed meal
Where did I go wrong?

I personally avoid using nutrition facts from branded products. Where possible I use verified data (only available in generic foods rather than specific brands). To be more specific, we use a verified database to calculate all nutritional information so all details are accurate (we use the same database in our app: ketodietapp.com/). Many apps/websites/calculators use crowd sourced data that contain errors and inaccurate nutrition facts. Even some brands would list partial or estimated values. Some brands list values "per tbsp" and round the numbers up or down. When you calculate values per 100 g or larger quantities, there are inaccuracies too - we simply rely on verified data in generic foods rather than brands. The issue with food databases is described in detail in this post: Barcode Scanning and Food Database in the KetoDiet App

Stephanie 5 years ago # Reply

Is there anything I could use to sub for psyllium husks? More flax meal? Chia seeds?

Hi Stephanie, if you click on "load all comments" and search for "psyllium" you will find many comments about this in particular 😊

Could I use extra chia seeds instead of psyllium husks?

Jolene 5 years ago # Reply

I am only two weeks into keto, coming from almost 30 years (yikes!) of a vegetarian lifestyle. Like you, I was drawn to keto for health reasons, and watching Dr. Berg's videos on YouTube really swayed me. One of the things I have been longing to find was nachos/ tortillas/ wraps. Your recipe checked all those boxes. I can't wait to try it. Just have to find psyllium husks!
Also, I have to say that I love the entire vibe of your blog! I will definitely be a frequent visitor as I wade deeper into this strange new world.

Thank you Jolene!

Jo 5 years ago # Reply

My family loves you so much! 💕❤️💕❤️💕 we’ve been getting along with just meat and vegetables, a sad little cauliflower crust for something, and some coconut flour. Now we’re happy happy happy! We can have tacos and burgers with buns and sandwiches! It’s bliss!

Thank you so much Jo! ❤

Jennifer Bogart 5 years ago # Reply

so good.
We used a tortilla press and a well seasoned iron griddle, (no oil) and even my gluten living husband liked them. I also used psyllium powder because I already had it, and the texture is pretty good. Thank you for giving me tacos back!

Thank you Jennifer! ❤

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Ana 5 years ago # Reply

Thank you for the recipe,I will prepare this tortillas as soon as possible, looks delicious!!!

Thank you! I hope you enjoy 😊

Laura Brito 5 years ago # Reply

I made these today with psyllium husk powder instead of whole psyllium husk as I didn't have it. They came out wonderful. They are lighter tasting than flaxseed tortillas and much nicer overall. I can only eat 1 flaxseed tortilla, I had 3 of these! I fill full and am delighted with this option! I have left overs and they are going in the refri for another time, or for making tostadas.....yummmm

Thank you for your lovely feedback Laura! ❤

T Fish 5 years ago # Reply

thoughts on using xanthan gum in place of the psyllium?

I think that should work. I'd use a lot less though - start with 1/2 teaspoon. Or you could use a little more ground chia seeds.

Shelby 5 years ago # Reply

I've made this recipe twice now and although it's time consuming and a royal pain to roll them out and cut, this is BY FAR the best low carb tortilla recipe I've found. It's flexible and the texture and strength are much better than the egg-based tortilla recipes.
Next time, I'm going to blend the flaxseed meal a little finer than it comes in the package to improve texture and add a little less than the 2 cups of water because I find the dough to still be a little too sticky. I'm getting a tortilla press just for this and have high hopes, but if that doesn't work out well, I think the silicon roller is the way to go over using 2 sheets of parchment or wax paper.

Thank you so much for your lovely feedback Shelby! Silicone rolling pin and mat make it really easy!

Dorothy 5 years ago # Reply

Looks like great recipe. Can't print. I understand you don't want it distributed so I guess as long as it can't be printed or saved and printed, it won't be used.

Hi Dorothy, not at all! You can print any of my recipes - both as PDF and through a printer. See the options below the list of ingredients. I hope this helps!

Louanne Campbell 5 years ago # Reply

I am allergic to Flax, what could I use as a replacement in this recipe?

I'm afraid it's the key ingredient here but you could try and experiment with ground chia seeds and psyllium husks - that should help with the texture.

Tricia Mac 5 years ago # Reply

Thanks for this amazing recipe! I made it the first time and loved it so much that I bought a tortilla press just to make these and it works fantastic. I will never buy keto tortillas at the store again, yours taste much better and have better ingredients. These make a great quesadilla and are great served with a bowl of soup or just as a fast snack / meal (spread cream cheese on the wrap, sprinkle with green onion, tomato and cheese. Fry them up in a little ghee to melt the cheese and crisp the tortilla. Serve with sour cream). Thanks for all the work you do on your blog!

Thank you so much Tricia!

KELLY 5 years ago # Reply

great recipe, love tacos, maybe in the future you will a corn flavored tortilla, like a tostada with organic corn flavoring.

That sounds great, I haven't considered adding corn flavouring!

Anrea 6 years ago # Reply

Hi,I just noticed that when adding the best tortilla recipe to my planner, it is giving the macros for the best taco recipe instead. Could this be corrected please.

Thanks for noticing! I'll check and fix this for the upcoming update 😊 In the meantime, you can add them through the Ingredients section or directly to the meal under "quick" - I also added these tortillas as an ingredient.

Angela 6 years ago # Reply

Great recipe! I love these soft tortillas. Always make a batch in advance and freeze them. Thank you for sharing!

Megan Green 6 years ago # Reply

Recipe is great, taste lovely! Quick question is it correct that flaxmeal and linseed are same thing and would linseed work in recipe?

Martina @ KetoDiet 6 years ago # Reply

Thank you! Yes that is correct! 😊

Lindsey Dwelle 6 years ago # Reply

Made these for the 2nd time tonight, and girl, THANK YOU!! I was diagnosed with Crohn's disease 5 years ago and have managed to keep it mostly under control by avoiding grains. When the keto craze hit the Internet, I was intrigued. Mostly because I had access to so many ideas and recipes. I have missed eating my taco in a tortilla. Eating a taco salad or lettuce wrap is not the same. Anyways, just wanted to praise you and this recipe. So good. The first time I made them, I used them in a chicken enchilada! They held up beautifully and were so delicious!!

Thank you for your lovely feedback Lindsay! ❤

Evelyne 6 years ago # Reply

Thank you for this recipe. I have made it twice now using onion and garlic powder and we find them tasty. I am learning to roll them out very thinly and I do get 10 regular tortillas with some dough left over. You're recipes help us keep our carbs down in a healthy and tasty way. Thanks again!

Thank you, I'm glad you enjoyed!

Anita 6 years ago # Reply

Is there anything that can be subbed for flax meal in your recipes since it is now known as a hormone disrupter?

I'm afraid not, it's the key ingredient. Flax is not a hormone disruptor or at least is not an issue unless you eat large amounts and you have specific health issues: Is Flaxseed Healthy? Safety Concerns, Benefits & Recommendations

Sarah 6 years ago # Reply

Do you think I could use a tortill a press instead of rolling them out?

Hi Sarah, check out some of the comments below - yes, I think someone else tried it.

E Hill 6 years ago # Reply

I have the husk powder, is it possible to make them with that? I wanted to try these this week but I have to order the husk because I live in a 1 stop light town. Will it work or do I need to wait for the husk?

I'm sorry for the delayed response. You can use the powder too - just halve the amount. I hope this helps!

Wendy 6 years ago # Reply

Absolutely loved working with this recipe. Turned out just like photo. Love your recipes, did three different items and all turned out beautifully. I do use a scale. Thank you for being such an awesome resource as I begin this journey❤️

Thank you Wendy I'm glad you enjoyed!

Regina 6 years ago # Reply

I tried to make a batch of these last night, but the dough looked too dry so I added an extra 2 T water. However, when I tried rolling them out between two pieces of parchment paper (after about 2 hours in the fridge), I could only get them to about 7 inches in diameter max, and they were so thin they stuck to the parchment paper and tore when I tried to pull them off. I ended up scraping them off and starting again, Could this have been from the extra water?
I re-rolled them again, making them a bit thicker and smaller (about 6") and they did much better, however at that thickness, they were more like a nann bread than a tortilla. I added the onion and garlic powder and they had a good flavor. I ended up making four "tortillas" and used the rest to make some baked crackers.
I think I'll try again and stick with the 1 cup of water and see if that makes a difference. They were still good with my egg salad and avocado though!

Hi Regina, I don't think it's the water because the ingredients are very absorbent so 2 tablespoons won't make a difference, especially after you leave it in the fridge. Did you use a kitchen scale to weight the ingredients? I always use a kitchen scale just in case because the weights may vary between brands. It sounds like it needs more flax meal but it's hard to tell. I actually use a similar recipe to make crackers: Keto Cheesy Party Crackers

Kim dean 6 years ago # Reply

Martina,these are amazing! I posted a picture on your site. my only question is can we freeze them? if yes, can they be rolled out and frozen? I could place parchment paper between each one if needed . I am trying to save myself some time 😊 thank you for all your hard work. I love many of your recipes and look forward to trying so many more . I love cooking the keto lifestyle!!! you rock!!!

Kim, thank you so much for your kind words! Yes, these can be frozen. Once cooked, let them cool down, wrap and freeze. Placing parchment paper in between is a great idea! Or you can even freeze the uncooked dough in batches - then defrost and roll out to cut out the tortillas.

Sandy 6 years ago # Reply

These turned out perfectly! I made tortillas twice and have used them as wraps. Easy to roll out using 2 silicone sheets. I used Psyllium powder since that is what I had, cut the amount in half, and they still came out great. Thank you!

Dawn Finnie 6 years ago # Reply

A great site. Will try the buns and tortilla recipes. Thanks heaps.

Jennifer 6 years ago # Reply

Hi Martina,
I am working on reversing my Type 2 Diabetes, just found your site and want to thank you for all your great recipes!! I love having the weights for ingredients, takes the guesswork out and being from Texas appreciate the alternative to corn tortillas as I'm not eating any grains.
I made these for the first time today and they turned out fantastic! Easy to roll out and so tasty, better than corn tortillas. I don't do well with almonds so used hazelnut flour and it worked perfectly!
Can't wait to try some of your other recipes! Jennifer

Thank you for your lovely feedback, Jennifer! ❤

Tracey McRae 6 years ago # Reply

I'm interested in making your tortillia shells as have tried another recipe of someone's before and found it disasterious. They fell apart and tasty nasty. I will try these ones but have a quick question. Did you find there was any kind of coconut taste to the shells? I used a small amount of coconut flour in some pancakes that I made recently and although they were nice for breakfast there was a strong coconut flavour to them. I find the same thing when I use coconut oil as well for stirfying even though another friend of mine can't taste it at all.
Just wondering before I go about buying all the ingredients to try them. Thanks!!!!

Hi Tracey, I don't think they taste of coconut but this may depend on your palate. You could always try to substitute it with a little more almond flour and/or flax meal. There are some suggestions for amounts to be substituted in the comments below. I hope this helps!

linda 6 years ago # Reply

Hi, I want to try your recipe I just want to know if I can use a tortillas maker. Thanks

Hi Linda, I haven't tried it but based on feedback it seems to work great. The only downside is that they may end up being too crispy so keep an eye on them 😊

Andrea Cleary 6 years ago # Reply

Hello, I am excited to try this recipe, but I’m allergic to almonds. Do you have any suggestions for an Almond Flour substitute?

Hi Andrea, yes you can use more flax meal (check the comments below for more details).

Madhavi 6 years ago # Reply

I just chanced upon your website as I was searching for keto diet. I have hypothyroid for almost 20 years, and I have maintained my weight by eating mindfully thru the years. Recently, I have hit menstruation and have have gained some weight. Losing weight is not easy anymore for me despite eating carefully. So, I started LCHF and intermittent fasting and have lost 6 kgs in last 3 months.I would like to try keto, and being an Indian vegetarian (no meats and no eggs) doing keto seems to be almost impossible. I am still researching...and trying out stuff from various resources. But for keto beginners like me, this website is the most comprehensive and best site I have found so far. Please add recipes without egg and mushroom for people like me...That's why I am not buying the books yet, however I am downloading the app for now. Thank you so much for making the website...

Madhavi, Thank you for your kind words and for downloading my app! You can find all vegetarian, egg-free recipes here: Recipes (simply use the filtering tool and select your preferences). I hope tis helps!

Robyn 6 years ago # Reply

Hi Madhavi! Perhaps you can be a “trail blazer” and help others in your situation to find Keto Indian Fare! I cook Indian quite often and would be happy to follow you. Have you checked out My Heart Beets? I don’t think she’s keto but Ashley is Indian with many great recipes. Good luck!

Anne Mac 6 years ago # Reply

For Indian Keto recipes, I highly recommend Headbanger's Kitchen. He's a heavy metal musician who lives in Mumbai and posts great keto recipes. (Being Indian, you need a weight scale for his recipes). Here's his Youtube channel, all of his recipes link to his website.
www.youtube.com/user/HeadbangersKitchen

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Molly 6 years ago # Reply

I don't have psyllium husks on hand, think I could sub with more chia seeds? Excited to try this recipe!

Hi Molly, yes you can use more ground chia seeds or flax meal.

theressa mcleod 6 years ago # Reply

i thought the calories seemed kind of high and when i entered them into fitness pal recipe creator it came out to only 100 calories per tortillas. Any reason why? i love this app and all the recipies by the way!

Hi Theressa, the reason for differences in nutrition facts is that most apps and websites use crowdsourcing to build their food databases and there isn't much they do to prevent errors. Their priority is quantity rather than quality. As a result, you may end up with missing or inaccurate macros. I explained more about what we do in our app to prevent this in this post: Barcode Scanning and Food Database in the KetoDiet App
We use verified sources so our calculations are accurate (this includes my books). I hope this helps!

SB 6 years ago # Reply

Great tortilla recipe!!

Sonia Mehrotra 6 years ago # Reply

Hi... these are awesome!..... Had fresh off the pan ....was soft and tasted close to chapati...now in fridge to be used tomorrow. Hope will remain soft and malleable for quesadillas. I intend to eat one serving ocassionally with my Indian curries too and feel that will contribute significant macros. What would you suggest I replace half the almond flour with as that seems to be the densest nutrition wise...coconut flour or flaxmeal? And quantities for subbing please.That these are eggless is icing on the cake. Thanks in advance.

Hi Sonia, I wouldn't recommend substituting with coconut flour (more absorbent and not ideal for tortillas if you use too much). You could try flax meal - that should work just fine but it would not change the macros significantly.

Judy 6 years ago # Reply

I'm hoping there won't be any need for rolling.
I have a very inexpensive tool. A tortilla press. Since I haven't tried the recipe yet I'm not 100% sure it will work, but it should. Using parchment paper on top and bottom the tortillas should be fairly easy to finish. I'll let you know how it goes.

Hi Judy, I haven't tried using tortilla press but would love to know if you try it. Thank you!

'I used a tortilla press and it worked great. I used parchment paper so they don't stick to the press.

Thanks for sharing this - good to know!

Jeannette (http://na/) 6 years ago # Reply

These look great, and I can't wait to try them. I am hoping to avoid rolling out, too, because I have problems with my wrists. I don't have a tortilla press, but saw an idea to use a pie plate and flatten a ball of dough between pieces of waxed paper. That sounds easier to me than rolling. If I love the recipe, I may invest in a press! Gonna try it first. Thanks so much for the recipe!

Kelli 6 years ago # Reply

Can I use almond meal instead of flax meal?

I'm afraid not - flax meal is the key ingredient in this recipe.

Mytyl 6 years ago # Reply

Hi, instead of rolling them out, would a tortilla press work?

It may work but my worry is that the dough will crisp it up too much and the tortillas will be dry (not flexible). If you give it a try, I'd love to know your thoughts!

sue 6 years ago # Reply

Can you freeze these? I am the only one keto in my house and want to have them available at any time. Suggestions?

Yes you can! You can either freeze the cooked tortillas of cut the dough into desired number of servings, place in a freezer bag(s) and freeze for up to 3 months.

Pylona Young 6 years ago # Reply

Your blog is amazing!!! I have the hardest time being consistent with the keto diet because of cravings. Now thanks to your hard work and trials in the kitchen I can enjoy tacos, yay!

Thank you for your kind words!

Jon 6 years ago # Reply

I followed this and when i rolled them out and tried to take them of the parchment paper they just split 😞 I made sure to not add too much water.

I'm sorry to hear that. It may be easier to use the silicon-coated rolling pin and the silicon mat like I did in the video recipe (these two tools are so amazing!). Here's another video recipe using parchment paper: Vegetarian Keto Burritos (you'll notice that the tortillas are thicker because otherwise it is more likely to tear them). I hope this helps!

Dawn 6 years ago # Reply

These are just great! I’ve made the tortillas and nachos and am trying the taco shells today. In the past I’ve always used melted cheese for the taco shells, but they aren’t crunchy and are very messy (drip oil) while they take shape and cool, so I’m looking forward to trying something different. Thanks so much for sharing and all your work.

Thank you for your lovely feedback!

Pam 6 years ago # Reply

I have an intolerance to flaxseed, is there something else I can use instead or could I leave it out all together?

There might be a way but flax is the key ingredient in this recipe and would be hard to substitute it. I suppose you could use more almond flour and add some psyllium but that's just a guess. Or you can try these: Just Like Corn Low-Carb Tortillas

kenobio 6 years ago # Reply

Chia seed? Aren't they also producing the same slime?

Not in this recipe. It depends on the quantity and how you use them 😊

Heather Engelsman 6 years ago # Reply

I want to add that I love these wraps so much that I have measure out 5 recipes at a time and keep them in my pantry in ziplocks so when I want to make them all I have to add is the water... it's so helpful to not have to measure every time 😊 and so convenient that the only liquid is water!

Great thinking! Thank you for your lovely feedback 😊

Paige 6 years ago # Reply

Brilliant!

Julie (https://ketodietapp.com/Blog/lchf/Best-Keto-Paleo-Tortillas-Taco-Shells-Nachos) 6 years ago # Reply

Nice time-saving idea, Heather! I haven't tried it yet, but this recipe looks like a winner, Martina!

Have you ever tried adding baking powder to the recipe and baking them? Wonder if it come out slightly poofy like pita?

I have not but now that you said it, I think it might be a great addition in this recipe which is also based on the tortillas: Ultimate Keto Breadsticks

Hmmm, how much baking powder would be enough, do you think? This sounds like a great recipe and based on reviewer's comments, I plan to make it this weekend!

Do you think its ok to freeze the dough ?

Yes, you can freeze the dough in batches. Or you can keep the dry mix ready in a bag and just add water when you want to make tortillas (see comment above from Heather Engelsman) 😊

Mav 6 years ago # Reply

Hi. What can I use in place of chia seeds? They are quite expensive here in the Philippines. Can I use sesame seeds as well? Thanks.

Hi Mav, you can use a tablespoon of psyllium husks instead of the chia seed meal.

Caterina 6 years ago # Reply

Made them yesterday! AMAZING! thanks

Jana Cops 6 years ago # Reply

When I used the 110 gram measurement of the ground flax seed it came out to almost 2 cups, is that correct or should it be 55 gram?
Thank you so much!

Hi Jana, I noticed that a lot with flax meal. There seems to be a big difference between brands and also if you make your own (I make my own in a food processor or you can use a coffee grinder). This measurement is for one "packed" cup. You should go by the "grams/oz" values. I hope this helps!

Kerre 6 years ago # Reply

So ur saying 110 grams flaxmeal and NOT 3/4 Cup?

Not all products have the same density so you should not rely purely on "cup" measurements. Mine was 3/4 cup but it may be better if you weigh it.

Mary Flos 6 years ago # Reply

Thanks for the recipe! I tried last night, as the first try is always the longest and messiest, but pretty good results. Have you tried this for a pizza crust? I cant wait to get at it again (yum, yum)

Thank you, I have indeed! Thin Keto Pizza Crust

Jenn 6 years ago # Reply

Thanks. I love this recipe. So versatile and it works and tastes great. I didn’t have psyllium husk so I subbed 1T psyllium husk powder plus 1T xanthan gum.

Ian 6 years ago # Reply

I made these this weekend and they taste great! Way better than I was anticipating. My main concern is that when I put all of my ingredients into MyFitnessPal, I got 2.7 net carbs per serving instead of 1.7 (with garlic and onion powder). Any ideas why? My only thought is the chia seeds listed on the site have 0 net carbs per serving, and mine have 3.

Hi Ian, this is a common issue with many apps. The reason is that most apps use crowdsourcing to build their food databases and there isn't much they do to prevent errors. Their priority is quantity rather than quality. As a result, you may end up with missing or inaccurate macros. I explained more about what we do in our app to prevent this in this post: Barcode Scanning and Food Database in the KetoDiet App
I hope this helps!

Kelly (http://kellycainauthor.com/) 6 years ago # Reply

I made these this morning to go with my green chili. Superb! Thank you. I plan to make pulled pork nachos for the super bowl so really happy about these.

Renee 6 years ago # Reply

I finally tried these today and they are GREAT! I used psyllium husk powder because I don't have the whole husks. I used only 1 TBSP as indicated somewhere in the comments below and it worked great. I think I will need to stick to only 1 cup of water and not add an additional 1-1.5 TBSP like I did today, though. With my next batch, I will also add a bit more salt, onion powder and garlic powders as I could barely taste what I added. But overall I am very pleased!! Thanks so much for the recipe.

Robin 6 years ago # Reply

My son is highly allergic to tree nuts so I can’t use almond flour. What can I replace it with?

I always recommend seeds so in this case ground sesame or sunflower seeds might be a good alternative.

Kimberly 6 years ago # Reply

Thank you, I was going to ask the same thing.

Ken Moon 6 years ago # Reply

I saw a keto corn tortilla recipe online using Amoretti sweet corn extract. I got the extract but lost the recipe and cannot find it. Any thoughts to using it in your recipe? Also how about using bone broth in lieu of water? Thanks. Keep up the good work.-Ken-

I think this might be the recipe 😊 Just Like Corn Low-Carb Tortillas I haven't tried the extract here but I suppose you could give it a go. Bone broth should work just fine. When I make my own, there is a fatty layer on the top and I'd remove that just in case it causes issues for the texture.

Brian 6 years ago # Reply

This recipe looks awesome! However, I can't find whole psyllium husks in Canadian stores. I do have psyllium husk powder; can I substitute this?
Thanks in advance! (P.S., I also bought the KetoDiet App, and I love it)

Thank you Brian! Yes you can! Use 1 tablespoon instead of 2 if using powder 😊

Lisa 6 years ago # Reply

Hi Brian... seems odd/funny that you can’t find whole Psyllium husk where you live. I’m in Northern Alberta and often can only find whole... I just grind it up using a coffee grinder.

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Shelf life of already made soft shells and hard shells??

Shelf life is listed per tortillas (soft but cooked).

Patty Bennett 6 years ago # Reply

For the tortilla chips, how many equal 1 serving and how many net carbs are in 1 serving?
Thanks for all your great help!

It depends how you make them. You can make large tortilla chips by creating a tortilla shape just per recipe and then cutting in in 6-8 pieces (just like here: Keto Nachos and Tomato Salsa). Then 1 serving would be equal to one tortilla.

Marilyn 7 years ago # Reply

So many recipes call for FLAX SEEDS, something I can not have in any way shape or form! Since they are much more than flavour, they being a binding agent too. I have not found a satisfactory alternative for them. Can anyone suggest what I can use that will provide the flavour and bind it all together?

Hi Marilyn, psyllium has binding effects, but it won't work as an alternative in this recipe you you would only use a small amount compared to flax meal. It may work for tortillas but you'd have to adjust all the other ingredients. Other ingredients that help with binding are ground chia seeds, xanthan gum and glucomannan powder. I hope this helps!

Hi Martina. If a person was to swap out the flax for chia... would you have to use ground or could I stick with whole like usual? And how much would I use?.... obviously less of ground, maybe half? Or how much whole?.... thanks!

I would use ground chia but I don't think you can substitute it completely. Flax is the key ingredient in this recipe. I suppose you could use more almond flour and add some psyllium but that's just a guess.

Ana Billingsley 7 years ago # Reply

Hi this recipe looks amazing! I was wondering if they would hold up for enchiladas? Thanks!

Hi Ana, they are versatile! Yes these should work for enchiladas although these may be a better option: Multipurpose Keto Crepes

Christy 7 years ago # Reply

Great recipe. I tried three other 'bread' recipes and this is the best one so far. I made it then refrigerate it. I take small balls, press they out in parchment paper to create small discs and dry fry them. Put a bit of peanut butter and a sprinkling of cinnamon. Delicious.

Thank you Christy, I'm glad you like it!

Ryan 7 years ago # Reply

Unfortunately, I have people in my household that can't eat coconut. Is there an alternative for that?

Yes, you can try them with the amount of sesame seed flour or flax meal.

Janet 7 years ago # Reply

Oh. My. Gosh. These are DELICIOUS!!! I have Celiac Disease, so I haven't eaten gluten for years and I just started eating keto yesterday. This is my first "baked" good type recipe to try and I seriously love these. Tortilla chips are my biggest carb weakness too, so this is a really really big deal for me. Thank you SO much!!

Martina @ KetoDiet 7 years ago # Reply

Thank you so much! I'm glad you like them!

Angela Pazienza 7 years ago # Reply

Wondering if I can freeze the dough and only make them as needed? Or how long would they last in the fridge / on shelf?

Absolutely! You can freeze the dough for later and when ready, leave them in the fridge overnight to defrost. I haven't kept them for more than 5 days but I would think they should last for up to a week.

Meg 7 years ago # Reply

Hands down the best Keto wrap recipe! I only got 6 tortillas, however, I think mine are a bit bigger. Absolutely delicious!

Heidi 7 years ago # Reply

Some great ideas here.
For those who can get one, a tortilla or chapatti press will solve the problem of dough crumbling while being rolled out. (Cut two pieces of parchment paper to size (they don't have to be round) and place a ball of dough between them before pressing it flat.)

A 7 years ago # Reply

Mine didn't role out as easily as yours, and after cooking weren't as flexible as yours, but still delicious! I didn't have chia seeds and, instead, used same # grams of flaxmeal... could that be why? I had enough dough to make 2 6.5 inch tortillas every night for at least 7 days. And, after a few days without them for dinner, I had to make another batch.

It could be the chia seeds - I found this combination to be best for flavour and for rolling out. I think flax should work just fine though... Could it be that the dough was too dry and you needed to add some water? When you keep it in the fridge, do you cover the dough to prevent it from drying?

Lita Watson (https://www.quickeasycook.com/) 7 years ago # Reply

Looks so tasty! I have tried to make tortillas by using white wheat flour and yellow corn flour but they aren't so delicious as your tortillas! Thank for sharing!

Melissa 7 years ago # Reply

I was wondering if this recipe would transfer to ice cream cones...Do you think it would work if I added a sweetener (Erythritol or swerve) as the 'spices', wrapped the shells around a baking cone shape, and put them in the oven? I was going to use the temperature/time you have in place for the hard taco shells.

I think you will love this recipe 😊 Low-Carb Ice Cream Sugar Cones

Mohamed Mady 7 years ago # Reply

Are there any substitutes for almond flour

Please, check my comments below for tips on alternatives.

Jennifer Isom 7 years ago # Reply

Hello. I love Mexican food and have started the low-carb diet. I made tortillas and some tortilla chips from this recipe. The dough worked perfectly and I was able to roll them out and fry them. They crisped up in the oven in under 10 min for the chips and held together beautifully. My only problem is that they have a very off-putting smell. It smells sort of fishy. I think the chia seeds are my problem after I smelled the bag of ground chia seeds I had just purchased to make this recipe. Can I omit the chia seeds and the recipe still work the same? Should I substitute something else? Also, my tortillas turned out much darker than the pictures. I bought Now brand psyllium husks. I read in another comment that it might be the psyllium husks that cause it. What brand did you use for this recipe?

Hi Jennifer, the "fishy" smell could be caused rancid fats in seeds (usually flax). To prevent them from getting rancid, it's better to keep whole seeds in the freezer and grind them in batches as needed and keep in the fridge. I've never had the "fishy" issue with chia seeds though. Yes, you can use more flax meal instead of the ground chia seeds. The reason your tortillas are darker could be that you may have used ready-made ground flax meal made from brown flax seeds - I used golden flax which is lighter. Psyllium husks could also change the colour (in this case it made my bread purple: The Best Low-Carb & Paleo Bread - The Ultimate Guide - see the troubleshooting section). I use "Now" psyllium husks although last time I bought "Just Ingredients" psyllium husks. I hope this helps!

Kari Vaisanen 7 years ago # Reply

WHOA! You really got this right!

Greg Raines 7 years ago # Reply

Low carb wraps

Joi 7 years ago # Reply

Hi there. These look amazing! I can't have the almond flour though. Is there a substitute?
Thank you.
Joi

Hi Joi, yes, an equal amount of sesame flour or flax meal would work too (you may need to add a few tablespoons of water). Or an equal amount of ground sunflower seeds could be a good nut-free alternative.

Nicholas 7 years ago # Reply

could I use hemp seed meal to replace the flax?

No, I'm afraid hemp seeds won't work. Ground chia seeds and psyllium husks are the closest substitute but the conversion would be different (I would guess about 1 tablespoon per 1/4-1/3 cup of flax).

Chrissy (http://museofthemorning.com/) 7 years ago # Reply

I use sunflower meal. It's a perfect sub and cheaper too. I grind sunflower seeds in my blendtec with all the other ingredients.

How do you measure the sunflower meal? Seeds before? Meal after they are ground? Does it compare 1:1?

I haven't tried it in this recipe but I'd substitute 1 cup of ground sunflower seeds for 1 cup of almond flour. If instead you use ground sesame seeds, I would try 2/3 to 3/4 cup, plus more water if needed.

Jeanie 7 years ago # Reply

Yummy well done - they really are the best Keto tortilla I've tasted - can't wait to try them as tacos etc
I had a simple one - cheese ham lettuce & green onion.
It was a winner - Thanks

Amber 7 years ago # Reply

Can someone please help me with how many calories and carbs are for a single tortilla wrap

Hi Amber, have a look at the "nutrition facts" table - all including carbs and calories (kcal) is there.

Sophia Corona 7 years ago # Reply

Just made these. They're pretty good, and the best keto tortilla I've tried.
I would recommend anyone else who makes these to roll VERY THIN. Basically as thin as you possibly can. My first few were a little thick until I realized they could go way thinner.

Dee 7 years ago # Reply

Just made these tonight- only difference in recipe was I used psyllium husk powder. Weighed all dry ingredients on my digital postage scale. They came out tasting very good, but-- I could not roll them thin enough, as they kept sticking (badly) to my wax paper. I was able to peel them off, and they did not tear, but were not as thin as a regular tortilla. Do you think I had a tad too much water? Ready to try again! These would be great for breakfast with a little sugar free preserves!

Hi Dee, it may help if you leave the dough in the fridge for 30-60 minutes. It does sound like there was too much water or it may just need to "rest" in the fridge for a while.

Sumantics 7 years ago # Reply

Martina,
Excuse the effusion, but may I say what a godsend you are? I made SO many mistakes during the first three months of my keto journey. Like overdoing the nuts, bulletproof style coffee, not factoring in the very important caloric deficit, the works. My weight kept coming back on, no matter how hard I tried.
I then decided to purchase the full app for my mostly unused old iPad, and may I say this is exactly what I have been looking for? It is NOT just easy to plan your meals, but also to create custom meals with the ingredient database you already have, as also measure your progress step by step, AND keep track of your magnesium and potassium levels! What a marvel you are. My purchase is WORTH every penny. I will be trying out these tortillas this week, exactly what I was looking for!
As a lacto ovo vegetarian (ovo barely, only because my trainer and doc have asked me to include a couple of eggs in my diet), I do realize this is more of a long-term commitment for me than for the meato ketos out there. But thanks to ALL your hard work, you have made this a much more painless journey. I look forward to planning my weekly shopping and menus, and find this to be the best, most honest lifestyle companion I use currently. Dare I say my Fitness Buddy for life. It's also so much easier to see that I was falling short in my protein intake, so I have added another protein shake to my daily diet now, and slowly moving towards 3 eggs per day instead of 1 or 2.
Also, as a vegetarian Indian whose palate is more suited for the savory taste, I am working on my own cookbook and blog. Would it be all right to link to you/write about you glowingly in the preface? I don't have too many (<50 as of now), but being a foodie myself, the repertoire is growing 😊 I would like to help my own mostly vegetarian community to see that LCHF grain free cooking/lifestyle is possible while retaining the authenticity of the flavors we are used to. Besides, I get virgin coconut oil pressed from coconuts that grow organically in my sister's frontyard!
Once again, thanks for your insights, guidance, patience, and painstaking work that has gone into Keto Diet. You are amazing!

Thank you so much for your kind words and support! And apologies for the late reply, it's been a busy couple of months 😊 For the last few weeks, we have been working on a new update that will be out soon. I'd really appreciate if you could leave a review on the AppStore - thank you! Yes, you can mention/link to anything on my blog - and congratulations on starting your own blog!

Jill 7 years ago # Reply

These are BETTER than tortillas!  I am lukewarm on the bland flavor of flour tortillas, and added smoked paprika and chili powder.  These were easy to make with great flavor.  There was no taste of coconut and as I used fresh ground flax, no off "fishy" taste either.  This recipe made 12 - 6" tortillas.
For a Norwegian-American who usually spends the holidays making lefse for far-flung relatives, this was a great excuse to bring out the griddle, rolling pin and wood stick!  I used a corrugated pin with a cotton sleeve dusted with coconut flour and it worked great!
I also noted that in the places in the pan where there was more oil, the tortilla puffed up and made a pocket.  Do I see pita bread on the horizon?

Awesome, I'm glad you like them! Great point, I'll work on the pita bread recipe then! 😊

Ross Payan 8 years ago # Reply

Keto tortillas are a lifesaver! Makes life so easy and is a great substitute for bread.

Simona 8 years ago # Reply

I just love, love all your recipes! Thank you so much....and I love that the ingredients are in gramms too !!! Keep on going....💋💗

Martina @ KetoDiet 8 years ago # Reply

Thank you!!

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GiGi Eats (http://gigieatscelebrities.com/) 8 years ago # Reply

If I have an almond allergy - what other flour could I use ?

I think you could use a combination of flax meal and coconut flour but you'll probably need to adjust the amount of water, as both flax meal and coconut flour are more absorbent than almond flour.

john smith 8 years ago # Reply

Couldn't you just use sunflower seed flour (just grind up raw partially de-fatted unroasted sunflower seeds)? I'm think that is the usual "stand in" I've seen in most low carb nut free recipes that I've seen.
It's a few more carbs than almond (still very low), but as long as the sunflower seeds weren't processed in a facility that also does nuts (you'll want to check for that), they should be okay.
Oh, and sunflower seeds are much cheaper than almonds are.

I think that should work too. Sesame flour is another alternative but you may need to add more liquids.

Marybeth 8 years ago # Reply

Gonna make these for taco salad tomorrow @ work! These are gonna be fun!

Andy Upshaw 8 years ago # Reply

Great recipe! Thanks so much. The tortillas worked great in my tortilla press. Very fast process.

Holly 8 years ago # Reply

These are truly awesome, I have used them as wraps and for enchiladas. One tip that works great and saves time is to use a tortilla press. As I was mixing the dough I thought to myself, this dough is the exact texture as corn masa. So I pulled out my tortilla press and tried it. Works beautifully. Instead of rolling out the dough you can just divide it into 8 or 10 golf-ball size balls. Place damp paper towel over bowl as you work to keep dough moist. Place parchment on lower part of tortilla press. Place ball on there, a little off center towards the back as the press pushes dough forward. Place parchment on top of ball. Press. Instant, uniform tortillas and the edges don't crack! If edges do crack try adding a bit of warm water. This has saved me quite a bit of a time.

Trey Moran 7 years ago # Reply

How did the texture hold up when using for enchiladas? I make all my sauces from scratch and most are keto friendly. I'd be curious to try with these.

Marianne 8 years ago # Reply

What could substitute for almond flour?? Have many patients who have intolerances and can't eat almonds or almond flour??
Thanks

Hi Marianne, I haven't tried it but here's what I think...
You could use more flax meal or coconut flour (instead of 1 cup of almond flour, I'd go for 1/3 cup of coconut flour or 1/2 cup flax meal). Please, keep in mind that you may need to adjust the amount of water used in the recipe (add or remove a few tablespoons).
Or you could use an equivalent amount of ground sunflower seeds or sesame seeds (same amount of water).

Fran 8 years ago # Reply

Thank you so much for this recipe, I can finally make a tortilla that actually rolls, stays soft and is delicious AND low carb! Wow!! I also bought a silicon mat - great advice, I use it with a Teflon sheet from my dehydrator on top on the dough, brilliant, makes a huge difference and I can get the tortillas lovely and thin. I'm so thrilled, thank you so so much 😀

Thank you for your kind words, Fran! 😊

Tessie 8 years ago # Reply

I have everything but psyllium husks... is there anything I can substitute?

You could try adding a few tablespoons of flax meal (3-4 tbsp) or chia seeds (same amount) but they may not be as sturdy and may be more difficult to roll out.

Denny Johnson 8 years ago # Reply

For us old Norwegians who have a lefse griddle but can't eat lefse anymore, here's a new use for it!

CecileD 8 years ago # Reply

I made the tortillas yesterday evening and it was a success even with my children ! Again an excellent recipe for all family ! Thanks
Cécile

Tracey 8 years ago # Reply

I made these tonight as I need to cut back on carbs because of a glucose issue. Would the chai seeds have given it the weird flavour? It didn't really go well with the fajita flavouring of the inside toppings. Simple recipe though. Hope I can figure out how to make it a bit different.

Have you used any of the spices? I don't think that chia would give it any flavour - they are only used for texture - but you can use flax meal instead. I like making mine with garlic and onion powder or curry powder.

Bobby Stryker 8 years ago # Reply

Hi - if using psyllium husk powder, would the quantity be the same or less? Any suggestions?
Thanks so much for all these amazing recipes! =)

Hi Bobby, I'd use just about half of the amount (1 tablespoon).

Bob 8 years ago # Reply

Hi, everytime I make these they go really dark brown, I have tried using psyllium husk, psyllium husk powder, and both normal and golden flax. Is there anything you can think of that is making them go dark brown?

Hi Bob, in general it's either the flaxmeal or psyllium husk powder. Since you used golden flax, my guess is that psyllium is responsible for the colour. Based on my experience, I know that some brands of psyllium have a purple-brown effect when used in baked goods.

Sierra Olbert 8 years ago # Reply

Thank you so much :')

Sandy 8 years ago # Reply

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

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.

Julia 8 years ago # Reply

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!!

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

Shelli 8 years ago # Reply

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.

Hi Shelli, I've secretly been working on a proper pasta recipe! 😉 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.

Gabi 8 years ago # Reply

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

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 😊

Tina 8 years ago # Reply

Hi, i've made a big part of your recepies and i simply love it. they are amazing and delicious. 😄 😄 😄
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. 😞
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 😊

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 😊

Rich 8 years ago # Reply

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.

Alex 8 years ago # Reply

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.

Thank you Alex!

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

Yes, you could deep fry them too 😊

Kelly 8 years ago # Reply

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!!

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.

Stephanie Scott 8 years ago # Reply

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!

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

Nissa 8 years ago # Reply

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?

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.

Bob Smith 8 years ago # Reply

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?

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? 😊

david 8 years ago # Reply

Great Recipe! How many calories is one soft tortilla?

Thanks David, it's 165 calories per tortilla.

N 8 years ago # Reply

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...

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

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

D 8 years ago # Reply

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

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.

Angie Vazquez 8 years ago # Reply

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!

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

Virginia (http://intunecallanetics.com/) 9 years ago # Reply

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

Thank you very much for your kind words Virginia! Are these what you meant?
Keto Multipurpose Egg-Free Pie Crust (multi-purpose pie crust)
or Sweet Keto Pie Crust (sweet)
or Savory Keto Pork Rind Pie Crust (savoury)
and ketodietapp.com/Blog/Filter (pies and tarts)
I hope this helps! 😊 Martina

Virginia (http://intunecallanetics.com/) 8 years ago # Reply

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.

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!

Lisa 9 years ago # Reply

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

Martina @ KetoDiet 9 years ago # Reply

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 😊

vahrheit 9 years ago # Reply

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 😊 Thank you!

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

Nichole 9 years ago # Reply

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??

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.

sirisha 9 years ago # Reply

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 😞
thanks, siri

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): 2 Week Vegetarian Keto Diet Plan

Gina Leigh 9 years ago # Reply

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!

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

michaela 9 years ago # Reply

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.

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! 😊

Mariska 9 years ago # Reply

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

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

Sarah 9 years ago # Reply

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?

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.

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

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.

Ruthie 9 years ago # Reply

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!

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! 😊

Tammy 9 years ago # Reply

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

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

Carole Douglas 9 years ago # Reply

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

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

Lululena 9 years ago # Reply

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

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 😊

Cheryl 9 years ago # Reply

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?

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?

Taryn Peters (https://www.facebook.com/inallhonestyblog) 9 years ago # Reply

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

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! 😊

Karon 9 years ago # Reply

Can psyllium husk powder be used instead of psyllium husk?

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

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?

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).

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

Minky 9 years ago # Reply

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!

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

Susanne Brinkwirth 9 years ago # Reply

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

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

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?

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.

Hazel 9 years ago # Reply

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.

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

Pine 9 years ago # Reply

How do I add these ingredients to my shopping basket?

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!

Jeannine 9 years ago # Reply

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

Oh thank you so much Jeannine! 😊

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DIANA 9 years ago # Reply

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

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

Rachel 9 years ago # Reply

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

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: http://astore.amazon.co.uk/ketapp-21?_encoding=UTF8&node=3 (my UK Amazon Store)

iMissy 9 years ago # Reply

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! 😊

Thank you Missy! 😊

ichigo-chan 9 years ago # Reply

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!

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

Maureen 9 years ago # Reply

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

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

Belinda 9 years ago # Reply

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

Debra 9 years ago # Reply

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. :-(

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!

elizabeth 9 years ago # Reply

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.

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!

Liz 9 years ago # Reply

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

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!

Jenn 9 years ago # Reply

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

Thanks Jen! Hope you like them! 😊

Mel 9 years ago # Reply

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!

Thanks Mel!!! 😊)

Tracyy 9 years ago # Reply

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

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

Nat 9 years ago # Reply

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

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.)

Sue 9 years ago # Reply

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?

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.

Kim (http://www.kimholl.com/) 9 years ago # Reply

These look awesome!

Thank you Kim!

Dawn 9 years ago # Reply

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

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

Angie 8 years ago # Reply

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.

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

Nancy 9 years ago # Reply

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

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.

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

Danielle 9 years ago # Reply

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

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

Amy 9 years ago # Reply

Would these work ok for the Whole30 plan?

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

Casey 9 years ago # Reply

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!

Dawnab 9 years ago # Reply

Have you tried frying these?

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

celine 9 years ago # Reply

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 😊 We love your keto buns and I'm sure these will be amazing too 😊

Thanks so much Celine!!

Anne 9 years ago # Reply

Great post!!!

Thanks Anne!

KellyR 9 years ago # Reply

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

Thank you Kelly!

The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos

How To Use Keto Tortilla Dough

What Can I Use to Make Keto Tortillas?

Allergy-Friendly Swaps for Keto Tortillas

Tips To Make the Perfect Keto Tortillas

Hands-on 20 minutes Overall 1 hour

Allergy information for The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos

Nutritional values (per tortilla)

Ingredients (makes 10 tortillas)

Dry ingredients:

Wet ingredients:

Instructions

How to Make Keto Tortillas

How To Make Keto Tortilla Bowls

How To Make Taco Shells

How To Make Tortilla Chips and Nachos

Best Keto & Paleo Tortillas
Step by Step

Ingredients

Instructions

Nutrition (per tortilla)

Detailed nutritional breakdown (per tortilla)

Related Posts

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Comments (433)

How To Use Keto Tortilla Dough

What Can I Use to Make Keto Tortillas?

Allergy-Friendly Swaps for Keto Tortillas

Tips To Make the Perfect Keto Tortillas

Hands-on 20 minutes Overall 1 hour

Allergy information for The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos

Nutritional values (per tortilla)

Ingredients (makes 10 tortillas)

Dry ingredients:

Wet ingredients:

Instructions

How to Make Keto Tortillas

How To Make Keto Tortilla Bowls

How To Make Taco Shells

How To Make Tortilla Chips and Nachos

Best Keto & Paleo Tortillas Step by Step

Ingredients

Instructions

Nutrition (per tortilla)

Detailed nutritional breakdown (per tortilla)

Related Posts

Leave a comment or review

Comments (433)

Best Keto & Paleo Tortillas
Step by Step