Best Keto & Paleo Tortillas, Taco Shells & Nachos

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Best Keto & Paleo Tortillas, Taco Shells & NachosPin recipeFollow us 119.6k

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

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

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

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

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

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

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

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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Hands-on Overall

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:
Wet ingredients:
Optional seasonings:
  • 1 tsp paprika + 1/4 tsp chili powder (+ 0.1 g net carbs per serving) OR
  • 1/2 tsp onion powder + 1/2 tsp garlic powder (+ 0.2 g net carbs per serving, my favourite!!!) OR
  • 1/2 tsp curry powder + 1/4 tsp ground cumin + 1/4 tsp turmeric powder (+ 0.1 g net carbs) OR
  • 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) OR
  • 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)

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). You can make 10 regular tortillas (8 inch / 20 cm), or 5 large tortillas (12 inch / 30 cm). If you roll them out really thin, you can make up to 12 regular tortillas.

Instructions

  1. Place the flaxmeal, coconut flour, almond flour and psyllium husks into a bowl.
    For best results make sure you use whole psyllium husks. Using whole husks makes the tortillas more compact and flexible. This is different from my Ultimate Keto Buns where you need to use psyllium husk powder. Best Keto & Paleo Tortillas, Taco Shells & Nachos
  2. Add any of your favourite seasonings. Best Keto & Paleo Tortillas, Taco Shells & Nachos
  3. Add the ground chia seeds. To grind them, use a blender and pulse until powdered. I prefer using my Bamix immersion blender with the dry mill because it's easy to clean. Pour in the water and 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. Best Keto & Paleo Tortillas, Taco Shells & Nachos
  4. 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. Best Keto & Paleo Tortillas, Taco Shells & Nachos
  5. Use a 20 cm / 8 inch lid or bowl to cut out the tortillas. Best Keto & Paleo Tortillas, Taco Shells & Nachos
  6. 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. Best Keto & Paleo Tortillas, Taco Shells & Nachos

To make 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. Best Keto & Paleo Tortillas, Taco Shells & Nachos

To make Tortilla Bowls:

Preheat the oven to 200 °C/ 400 °F. 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. Best Keto & Paleo Tortillas, Taco Shells & Nachos

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 and then cook for further 5-8 minutes or until crispy.
Best Keto & Paleo 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 Best Keto & Paleo Tortillas, Taco Shells & Nachos

To make Tortilla chips / Nachos:

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

Ingredient nutritional breakdown (per tortilla)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.9 g2.1 g5.3 g59 kcal
Flaxmeal (flax meal), ground flaxseed
0.2 g2.1 g4.7 g60 kcal
Coconut flour, organic
0.3 g0.5 g0.5 g11 kcal
Psyllium husks, whole
0.1 g0 g0 g0 kcal
Chia seed meal (ground chia seeds)
0.1 g0.3 g0.5 g8 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Ghee
0 g0 g3 g27 kcal
Total per tortilla
1.5 g5.1 g14 g166 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (340)

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.

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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)

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

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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 😊

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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.

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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!

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I am wondering if you can freeze these tortillas?

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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!

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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 😊

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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? 😊

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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!

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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!

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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?

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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

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

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

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Could I use extra chia seeds instead of psyllium husks?

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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.

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Thank you Jolene!

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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!

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Thank you so much Jo!

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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!

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Thank you Jennifer!

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

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Thank you! I hope you enjoy 😊

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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

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Thank you for your lovely feedback Laura!

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thoughts on using xanthan gum in place of the psyllium?

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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.

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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.

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

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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.

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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!

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

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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.

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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!

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Thank you so much Tricia!

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

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

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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.

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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.

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

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

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Thank you! Yes that is correct! 😊

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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!!

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Thank you for your lovely feedback Lindsay!

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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!

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Thank you, I'm glad you enjoyed!

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