Best Ever Tortillas- Low Carb

Let it rain Keto tacos!

I’m a huge fan of lettuce wraps or “bowls” but sometimes I really crave the way a tortilla or wrap bundles the ingredients together effortlessly. I didn’t expect trying to recreate a low carb tortilla would be as challenging as it was. Who knew they are so dynamic- It needed to be thin but pliable and the flavor needed to be mild so it wouldn’t alter whatever goodness is stuffed inside. I’m also pretty finicky with things that are “eggy” so that was an added challenge.  I experimented with various low carb flours and fathead doughs until I finally landed on ratios that pleased my palate.

There are quite a few low carb store bought wrap options today but from what I’ve read, they all contain either wheat flour or rice starch- which impact blood sugar. These tortillas are made with pure low carb, gluten free ingredients and totally worth the effort if you are diabetic or wanting a low carb/Keto with ingredients you can identify.

Aside from the above… Why are these the best low carb tortillas? First, they aren’t eggy! They don’t have any trace of coconut flavor and are flexible enough to hold the guts of your choosing. Lastly, they even keep well in the fridge for quick lunches and dinner wins.

Don’t be intimidated by making your own! The dough comes together in seconds. The hardest part about making them is trying to keep them “perfectly” round when rolling. Mine were not perfectly shaped but still worked great. You’ll be amazed at how thin you can roll these and still transfer them to your hot pan without falling apart. They cook up super-fast, I’m talking like 40 seconds total for each – so you can make fresh tortillas and fillings on a week night and not break a sweat.

The use for this tortilla wrap inspired dough is endless- think tacos, fajitas, quesadillas, wrap sandwiches, breakfast wraps- Endless- right?


if you over cook them, they turn into a cracker… actually a pretty tasty cracker but will break if you try to wrap them.
It seriously is like 20 seconds max per side on a very hot nonstick pan. The thicker your tortilla the longer you should cook it- but be careful not to overcook (cracker).
Parchment paper is a must have here!

Best Ever Tortillas- Low Carb

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Category: Dinner

8 Tortillas

Best Ever Tortillas- Low Carb


  • 1 cup of almond flour
  • ¼ cup parmesan cheese
  • 2 teaspoons of Xanthan Gum (this really is necessary to keep the dough pliable)
  • 1 teaspoon of baking powder
  • 1 ½ teaspoons of olive oil
  • 1 tablespoon + 2 teaspoons of warm water
  • 1 egg
  • 1/8 teaspoon of salt


  1. Using a food processor, combine all of your dry ingredients, give these a mix
  2. To your mixed dry ingredients, add oil, water and egg
  3. Turn on processor, Ingredients should come together fairly quickly and form a ball- stop mixing as soon as the ball is formed
  4. Remove dough to plastic wrap, wrap dough and shape into a puck- about 1 inch thick, let sit for a few minutes while you prepare your workspace
  5. You’ll need two pieces of parchment paper- think about the size of paper (11x8) and a rolling pin
  6. Unwrap your puck and divide dough into either 8 or 6 pieces depending on your preference – taco or burrito size
  7. At this step you may want to start preheating your non-stick pan- you want this baby HOT, when you put your tortilla in to cook (be sure to monitor pan, if the next step is taking a bit longer than you anticipate- we don’t want to start a fire!)
  8. Using your hands, roll one of your dough triangles into a ball and place on one sheet of the parchment paper; place the other sheet on top of the dough, mash that ball to flattened disc and begin using rolling pin to roll until desired thickness – I like mine really thin
  9. Gently remove top parchment paper and gently work to release your dough from the bottom piece of parchment paper. Note: the dough should remove fairly easy and hold its shape to transfer to your pan- the thinner you roll the dough the gentler you will have to be
  10. Carefully place your thin sheet of dough on to your hot non-stick pan and cook- about 20 seconds and flip- cook for twenty seconds on the back side
  11. Remove to a plate and repeat these steps for the remaining dough pieces

You’ll know pretty instantly if you over cook, they will crack; how about some nachos? You can nuke these to warm them up by placing a damp paper towel and microwave for 15 seconds Store in a zip lock bag in the fridge

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