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

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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).

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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.

Hands-on Overall

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
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Nutritional values (per serving, 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:
  • 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

  1. Place the flax meal, coconut flour, almond flour and psyllium husks into a bowl.
    The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
  2. Optionally, add any of your favourite seasonings (see my tips listed above). The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
  3. 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. The Best Low-Carb & Keto 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. The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
  5. Use a 20 cm/ 8 inch lid or bowl to cut out the tortillas. The Best Low-Carb & Keto 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. The Best Low-Carb & Keto Tortillas, Taco Shells & 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 The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos

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

Ingredient nutritional breakdown (per serving, 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 serving, 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 (382)

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!

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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!

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

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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

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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/

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Hi! Question can you also freeze the tortillas?

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

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

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

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Would these work for taquitos? These look great!

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Oh yes, these would be perfect!

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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

Reply

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!

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

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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!

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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.

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

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

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

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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.

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Thank you so much Sharon!!

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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.

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

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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.

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

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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.

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

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Delicious simply with a spoonful of sunflower butter...

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Thank you Laurie!

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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!

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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.

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

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

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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!

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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.

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

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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.

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

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Thank you, will fix! 😊

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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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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

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

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

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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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