Keto Almond Flour Tortillas
Soft, foldable almond flour tortillas that bend without cracking — perfect for tacos, wraps, and quesadillas. At just 2.4g net carbs per tortilla and ready in 30 minutes, they're the low-carb answer to taco night without the wheat.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
These soft, pliable almond flour tortillas fold around tacos and burritos without cracking, giving you all the comfort of taco night for a fraction of the carbs. A blend of psyllium husk and xanthan gum is the secret to a wrap that bends instead of breaks.
Ingredients
- 2 cups blanched almond flour (super-fine)
- 1 tbsp whole psyllium husk (or 2 tsp psyllium husk powder)
- 1 tsp xanthan gum
- ½ tsp baking powder
- ½ tsp salt
- 1 large egg
- 2 tbsp olive oil
- ½ cup warm water (plus 1–2 tbsp as needed)
Instructions
- 1
In a large bowl, whisk together the almond flour, psyllium husk, xanthan gum, baking powder, and salt until evenly combined.
- 2
Add the egg, olive oil, and warm water. Stir until a shaggy dough forms, then knead by hand for 1–2 minutes until smooth and pliable. If it feels dry and crumbly, add water 1 tablespoon at a time; the dough should hold together without sticking to your hands. Let it rest 5 minutes so the psyllium can hydrate.
- 3
Divide the dough into 8 equal balls. Place one ball between two sheets of parchment paper and roll (or press with a tortilla press) into a thin 6-inch round, about ⅛-inch thick. Repeat with the remaining dough.
- 4
Heat a dry nonstick or cast-iron skillet over medium heat. Peel a tortilla off the parchment and cook for 1–2 minutes per side, until lightly golden with a few brown spots and the surface looks set. Don't overcook, or they'll turn brittle.
- 5
Stack the cooked tortillas and cover with a clean kitchen towel to keep them warm and soft. Serve immediately or store as noted below.
Tips & notes
- The psyllium husk and xanthan gum are what make these tortillas flexible instead of crumbly — don't skip them. Whole psyllium husk gives the best texture; if using powder, use about two-thirds the amount to avoid a gummy result.
- Roll the dough as thin as you can while keeping it intact — thinner tortillas stay soft and bendable, while thick ones tend to dry out and crack when folded.
- Store cooled tortillas in an airtight container in the fridge for up to 5 days, or freeze with parchment between each for up to 2 months. Reheat in a dry skillet for 20–30 seconds to restore softness before serving.
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Frequently asked questions
- How many carbs are in keto almond flour tortillas?
- Each tortilla has 2.4g of net carbs (5.1g total carbs minus 2.7g fiber), along with 142 calories, 6.3g protein, and 11.4g fat. This recipe makes 8 tortillas, so a typical two-tortilla serving comes to just 4.8g net carbs.
- Why do my keto tortillas crack when I fold them?
- Cracking usually comes from skipping the binders or overcooking. Psyllium husk and xanthan gum give the dough elasticity so it bends instead of breaking, and cooking just 1–2 minutes per side keeps them pliable. Rolling the dough thin and covering the finished stack with a towel also helps them stay soft.
- Can I make these almond flour tortillas dairy-free or vegan?
- They're already dairy-free as written. To make them egg-free, replace the egg with a flax egg (1 tbsp ground flaxseed plus 3 tbsp water, rested 5 minutes). The texture will be slightly more delicate but still foldable thanks to the psyllium and xanthan gum.
