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.
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
Nutritional values (per serving, tortilla)
Net carbs1.5 grams
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)
- 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
- 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.
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.
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.
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.
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.
Ingredient nutritional breakdown (per serving, tortilla)
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