These Homemade Keto Tortillas have a soft, perfectly pliable and chewy texture that rivals the traditional version, with only 3 net carbs each! Use them for tacos, burritos, wraps, quesadillas and even make tortilla chips.

Jump to:

• ❤️ Why You’ll Love this Keto Tortillas Recipe
• 🛒 What’s in Keto Tortillas
• 🔪 How to Make Keto Tortillas
• What are Keto Tortillas Made of?
• Are Tortillas Okay on Keto?
• Delicious Ways to Use Tortillas
• Do Homemade Tortillas Have to Be Refridgerated?
• Why are My Keto Tortillas So Hard?
• More Keto Mexican Inspired Recipes

❤️ Why You’ll Love this Keto Tortillas Recipe

• Pliable and perfectly chewy texture
• Quick and easy to make with just a handful of ingredients
• Only 3 net carbs each
• Can be used to make tacos, burritos, quesadillas, wraps and much more!

Some of the most flavorful and filling foods you get to enjoy on Keto is Mexican inspired dishes. There are so many wonderful low carb recipes that taste and have texture so similar to the regular carb-loaded versions that you can’t even tell you are eating low carb.

But if you have ever tasted a store-bought low carb tortilla, then you’ll notice the texture just seems a little off. Not these Homemade Keto Tortillas! This recipe makes tortillas that are so spot on, they'll rival the ones you get from your local Mexican restaurant but with only 3 net carbs each!

Sound too good to be true? Trust me, once you try them and see how amazing they taste and how well they hold up to fillings, you will never go back to buying them again!

You can serve them with steak or Keto Chicken Fajitas or just as a side dish to any of your favorite Keto Mexican Recipes.

🛒 What’s in Keto Tortillas

• Super fine almond flour 
• Vital wheat gluten
• Hot water
• Oat fiber
• Butter
• Baking powder
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Stand mixer
• Nonstick skillet
• Whisk
• Mixing bowl
• Rolling pin

🔪 How to Make Keto Tortillas

Add the almond flour, vital wheat gluten, ½ cup oat fiber, baking powder and salt to the bowl of your stand mixer.

Whisk to combine and break up any lumps.

With the mixer running on medium low speed and fitted with a paddle attachment, pour in the hot water and add in the butter, a little at a time.  Allow to mix until the dough starts to come together. Add in 1-2 tablespoons of oat fiber if the dough is too wet.

Switch to a dough hook and allow to knead for 7 minutes. 

Tip: The dough is going to look a bit odd, like it won’t come together, but trust me it will.

Turn the dough out into a bowl that’s been sprayed with nonstick spray.  Cover with plastic wrap and allow it to rest for 20 minutes.

Add the dough onto your board or Silpat. Divide the dough into 12 pieces (for smaller tortillas) or 8 pieces (for larger tortillas).  Roll each piece into a ball, then cover with plastic wrap for another 15 minutes, allowing the dough to rest. 

Tip: Allowing the dough to rest makes it easier to roll out and it won’t stretch back.

Using a rolling pin, roll out each ball into a round disc, as thin as you can get it.  When you pick the dough up, you should almost be able to see through it.

Keep the other dough balls covered up while you roll each one out. I recommend cooking one, as you are rolling out the next.  This way the dough doesn’t dry out and it takes the same amount of time to roll verses cooking them.

Place a nonstick skillet over low heat and place the rolled out dough in the pan.  Do not add any fat to the pan, it’s not needed.  Cook for 45 seconds to 1 minute, then flip it over once you see small bubbles puff up and the dough is just starting to brown. 

Cook for another 30 seconds on the other side, then remove it from the pan and place it in a container or plate covered with a lint-free damp towel.

It’s important to keep them warm and a little moist, otherwise they won’t stay pliable and could dry out.  Be careful not to overcook them or they will crisp up and won’t be soft. 

Don’t be discouraged if the first one doesn’t cook perfectly, it happens a lot! Continue the process until all the tortillas have cooked up and use them however you like.

Tip: Store leftovers in the fridge for a few days in an airtight container or freeze. Personally, I only like to roll out and cook only what I plan on serving that day. 

And while the tortillas will stay soft and pliable in the fridge, they are the absolute best right out of the pan.  So I recommend gathering your other ingredients for tacos, burritos, quesadillas, wraps, etc., before you roll out and cook your tortillas.

To reheat, either place them back in the skillet just until warmed through or heat in the microwave with a damp paper towel over the top.

If you end up with too many to use, you can either freeze them or you can make tasty tortilla crisps. Just slice each tortilla into 8 wedges, spray both sides with olive oil, place them on a baking sheet and bake @400°F until crispy, flipping halfway through.

What are Keto Tortillas Made of?

Some of the ingredients I’ve used might be a little unfamiliar, while others you’ve likely seen me bake with before.  They're all Keto friendly and I’ve personally tested my ketones a number of times, just to be absolutely sure and it has never once kicked me out of ketosis or even stalled my weight loss. 

As with any new product you have never tried using before, you should test it for yourself using a keto blood meter, if you're at all concerned. The best way to test is to check your ketone level 2-3 hours after eating.

These are the exact ingredients and brands that I use, and yes brands matter in most of these ingredients. I opt for ones that give me the beat texture and mildest flavor:

Vital Wheat Gluten

This is ingredient seems to cause some confusion, so maybe this will explain things. Gluten is a protein that is found in wheat but with Vital Wheat Gluten, water is added to the wheat to hydrate it.

This activates the gluten. Once the gluten has been activated, all other parts of the wheat are removed so just the protein is left behind which is what makes it suitable for Keto diets.

Note: If you are sensitive to gluten, please know that even though this product is Keto friendly, it does contain gluten.

Oat Fiber

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!

Are Tortillas Okay on Keto?

Traditional flour tortillas have about 15 grams of carbs for each medium size tortilla. That is almost a whole day's worth of carbs. By making them with Keto friendly ingredients, these homemade tortillas only have 3 net carbs, making them a great option for Keto or any low carb diet.

Delicious Ways to Use Tortillas

Of course, you can enjoy these homemade tortillas with tacos, burritos and enchiladas, but here are some other great ways to enjoy them:

Party pinwheels: To a flour tortilla, add a layer of your favorite deli meat and a layer of cheese with a little homemade Honey Mustard. Roll them up and slice them into pinwheels that are the perfect low carb appetizer or quick snack.

Quesadillas: An all-time favorite quick lunch are quesadillas using leftover Grilled Skirt steak, or chicken.

Mexican Lasagna: For a family favorite, just layer these tortillas in a casserole dish with some Keto Taco Meat, cheeses and sour cream.

Soft Breakfast Tacos: Scrambled eggs, sausage and cheese wrapped up in these tortillas make an awesome breakfast option. Add a little Pico de Gallo for just an extra little kick of flavor.

Cinnamon Crisps: If you're craving something sweet, take on of the tortillas and smear it with a little butter. Place it back in the skillet until crispy. Take it out of the skillet and sprinkle it with a little cinnamon and sugar substitute.

Fish Tacos: Add this Baked Cod with Greek Salsa or any of your favorite fish recipes to make delicious fish tacos.

Do Homemade Tortillas Have to Be Refridgerated?

Soft and warm tortillas are at their best when they are freshly made. But if you end up with leftovers, they should be kept in the fridge wrapped in a layer of parchment paper then a layer of foil.

To soften them up when you reheat them, place each one between a layer of damp paper towels and heat them on medium in the microwave for about 10 seconds or until they are warm enough to eat. The moisture in the towels helps soften them up.

Why are My Keto Tortillas So Hard?

Even though this is a super easy recipe, there are a few tips that will ensure you have perfectly soft tortillas every time.

• Add enough water and fat: One of the main causes for hard tortillas is the dough was too dry. Make sure you add the right amounts of butter and water.

• Don't over knead: Kneading is what gives the dough strength and texture. But over kneading can cause the tortillas to be really dry, brittle, and hard. For this recipe about 7 minutes of kneading is just right.

• Don't walk away: Cooking homemade tortillas require your full attention. Once you have added a tortilla to the pan, you will want to keep an eye on it so that is does not overcook and become hard and crispy.

• Serve immediately: The longer they sit and cool over the harder these Keto tortillas become so it's best to be ready to serve them while they are fresh out of the skillet.

More Keto Mexican Inspired Recipes

• Easy Taco Casserole
• Creamy Chicken Poblano
• Baked Southwest Skillet
• Stuffed Poblano Peppers
• Mexican Breakfast Casserole