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Are you looking for easy to make gluten free low carb tortillas? You’ll love the taste and texture of these almond flour tortillas and keto wraps.
I’ve been wanting to try making my own tortillas for a long time. But, a lot of the recipes are heavy in eggs. And, I recently found out I’m sensitive to chicken egg whites.
When I first started on a low carb diet, I used to rely on packaged foods. One of the things I used to buy a lot of are the Mama Lupe low carb tortillas. They are low in carbs, but made with wheat and a lot of hard to pronounce ingredients.
I had some time this weekend to work on some almond flour tortillas. To get the right texture, I added in some psyllium which is also a wonderful egg replacer.
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The great thing about psyllium is that all the carbs are fiber so you end up with zero net carbs. And, when you mix it with water, it forms a gel that can mimic gluten as well as eggs.
I made these low carb tortillas by blending the ingredients by hand in a mixing bowl. Then, I rolled each ball out. It worked out okay, but next time I’ll use a food processor to get the psyllium mixed in better. And, a tortilla maker would be better for flattening them out.
With the amount of ingredients used, I got a half dozen six inch almond flour tortillas. In addition to using them for tacos and other Mexican dishes, they work great as keto wraps too.
These egg free tortillas kind of reminded me of a thin flat bread. So, they are perfect for making sandwich keto wraps to take for lunch. I’d like to try them in a low carb panini too.
There are so many things you can do with these yummy low carb tortillas. You can even use them to make tortilla chips if you cut them in triangles and bake them up crisp.
Some of my other recipes that would be perfect for these include Mexican Chicken Lasagna and Low Carb Quesadillas. I’m pretty excited to have this recipe for egg free almond flour tortillas. And, I’m planning to experiment more with them.
I feel like I’m becoming an expert in low carb psyllium recipes. Having to eliminate chicken egg whites in my diet really pushed me to experiment with more egg free low carb recipes.
Although you can use chia seeds in place of eggs, psyllium doesn’t have the hard seed shells to deal with. I’m just amazed by how well it replaces wheat gluten and eggs.
You do need to be careful about fiber, though. I find if I eat too much, it causes gas and bloating. So, I’m trying to limit the amount I eat so I don’t overdo it.
After I desensitize my egg sensitivity, I’m told that I can slowly incorporate them back into my diet. I would like to try making low carb tortillas with eggs, but I’ll have to use duck eggs since I can’t eat chicken eggs right now.
I’ll be using homeopathic drops long term that should alleviate my sensitivity to eggs. But, I do think I was eating way too many eggs in the past so I’ve cut back significantly.
The great thing about these egg free almond flour tortillas is that they don’t have any eggy taste. That’s because there are NO EGGS in the recipe.
Other keto wraps use a ton of eggs in the recipe so there is no way to hide that egg taste. I suppose you could cut back on the whole eggs and use egg whites.
If you’ve been buying those pre-made low carb tortillas, I encourage you to give this recipe a try. You may even find that you like these homemade wraps even better.
With Cinco de Mayo just a few months away, I need to spend a little time coming up with new low carb Mexican recipes. I’ve always loved enchiladas and chimichanga so maybe I’ll work on something like that.
My friend Amanda over at My Tootie Foodie has an amazing recipe for low carb fried ice cream that I must try. It used to be the dessert I’d always get at my favorite Mexican restaurant when I was at college.
What are your favorite things to do with tortillas? Do you make your own or buy pre-made ones?
Almond Flour Low Carb Tortillas – Easy Keto Wraps Recipe
Almond Flour Low Carb Tortillas - Egg Free Keto Wraps
Are you looking for easy to make gluten free tortillas that are low in carbs? You'll love the taste and texture of these almond flour tortillas and keto wraps.
Ingredients
- 1/4 cup psyllium husks ground, 30 grams
- 1 cup almond flour 99 grams
- 2 tablespoons coconut flour 12 grams
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup hot water
- hot water as needed
- 1 tablespoon avocado oil or olive oil
Instructions
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In medium bowl, whisk together the psyllium, almond flour, coconut flour, baking powder, and sea salt.
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Add 1/4 cup hot water then knead into a dough.
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Add in more hot water as needed to form dough.
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Divide dough into 6 balls. Then, flatten each ball as thin as possible into round tortilla shapes.
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Heat oil onto pancake grill to about 350°F. Grill each side of tortillas until browned. Cool on rack.
Recipe Notes
Adapted from a paleo tortilla recipe found at Cassidy's Craveable Creations
About 2 grams net carbs per tortilla.
I prefer making these ahead and storing them in the refrigerator. They become more pliable when cooled completely. They can also be frozen for longer storage and then thawed in the refrigerator.
Recipe has been modified based on comments received to improve success.
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karen carder says
Subbing pork rind dust for half the almond flour brings carbs down. 9 total carbs on a tortilla is too much for my woe.
Lisa says
You could give that a try. I use pork dust that has been in the freezer as it helps to get rid of some of the pork flavor.
Essby says
Thank you for this!! I have really missed eating Mexican food by hand. Cheese tortillas just haven’t cut it.
Q: Since I already have Psyllium Husk Powder, can you recommend a conversion ratio?
Lisa says
If you have a scale, the weight amount should be the same. I’d say it’s probably about half the volume of whole husks.
Angel Judkins says
I have made these 2 times and LOVE THEM! Thank you so much! I searched for awhile trying to find a low carb easy tortilla. Do you know if these can be made the day before, or even made and freeze/refrigerate for a couple days?
Lisa says
I have never frozen them, but I do keep them in the refrigerator for up to a week. They should freeze well too.
Liz says
How many eggs would you use in place of the psyllium/water mix? Chicken or duck, since I have both.
Lisa says
A regular chicken egg is equal to about 1 tablespoon psyllium and 2 tablespoons water. So try 2 eggs and add in more water if needed.
Alice says
I have tried this today. My first round, I followed the instructions. But the psyllium when mixed with hot water became a lump like a rubber ball and the 4 dry ingredients cannot be mixed in. I threw it away and redo. This time, I mixed all 5 dry ingredients together than slowly add hot water and knead. It worked.
I tried some in the oven and some pan fry. Both worked so I guess I will pan fry in future as it is easier.
Thanks Lisa for the recipe.
Lisa says
Thanks for that tip Alice! I’ll add it into the recipe to help out others who have had trouble with the recipe.
Elizabeth says
I am making these tonight!
Lisa says
It’s best to weigh the psyllium. I use whole husks, not the ground kind. Some have had issues and I believe they are using too much psyllium.
Lily says
I had to try this recipe 3 times before finally getting it right. You have to put enough water to get it to a dough consistency, and the recommendation of using a food processor is spot on. Luckily I have a tortilla press, otherwise it is like a flatbread as noted. The dough was sticky so I used wax paper sprayed with cooking spray to remove it easily. This recipe is a keeper, thank you so much!!
Lisa says
I just bought a tortilla maker. I was hoping it would come out much better than rolling it out. I’ll be trying it out soon.
Kathy says
I just made thes and they are delicious! I’ve tried other recipes before and not so good or way too eggy. I will make them again and thank you so much!
Lisa says
You’re welcome Kathy!
Arisa says
I just try this and they are so good! Me and my mom even had them plain haha. I just wanna give it a try as I’m so new to lc diet and with those few ingredients so I didn’t expect much. But you definitely make my lc life much easier. Thank you from my heart!
Lisa says
You’re very welcome Arisa! I’m glad you and your mom enjoyed them. I ate them plain too!
Allen says
I was wondering why do you make the psyllium into a gel first rather than mixing it into the rest of the dry ingredients before adding hot water?
Thank you for the recipe!
Lisa says
It may not be necessary, but that’s how I’ve used it previously for bread.
Jo says
Like you was struggling to find a recipe which wasn’t eggy and have tried this one an love it.
Making my second batch today.
Family have been on LCHF eating plan since Xmas and feel great.
Love the fact that you have to bake to find LC things as very few in shops in the UK
Trying cloud bread and fathead buns this morning weekend as we’re still struggling to find a bread recipe we like – not a fan of flaxseed bread, although it makes great crackers
Lisa says
I’m with you on the flax. Psyllium is a nice alternative to flax.
Jeremy White says
Great recipe! I had to deviate a little. My wife is allergic to coconut so used this as a base. I use psylluim powder. I had a couple failed tried at first. Ultimately found that blending the psylluim and other dry ingredients in the food processor resulted in a smoother texture of dough. Thanks for the idea!
*more water is needed if you use the powder.
**also works well with brown rice flour
Lisa says
Thanks for the tips!
Margo says
I am overly sensitive to psyllium husk and have been using Glucomanna successfully in replacement of the psyllium husk powder. I usually use about 1/3 to 1/2 the amount of Glucomannan that is called for psyllium husk powder. Have you tried Glucomanna in any of your recipes?
I haven’t tried your tortilla recipe yet and will try it with the Glucomannan instead of the psyllium husk and they should turn out fine.
Lisa says
I have some glucomannan powder, but have not tried it in this recipe. It is very similar. You may just have to adjust the liquid as needed.
Robin Upton says
I look forward to trying these! I’ve been looking for a good low carb option other than pre-packaged. I also want to play around with it and see if I can incorporate spinach or kale into this recipe for other flavor options.
Lisa says
I think some spinach powder could be incorporated for spinach wraps. And, dried kale should work too.
[email protected] says
Can’t wait to make these! Low carb burritos here I come 🙂
Lisa says
That does sounds yummy!
Sunflower says
Instead of adding extra water, could you add an egg? We don’t have any egg sensitivities. I really enjoy your recipes! Thank you.
Lisa says
You could replace some of the psyllium and water with an egg.
Erin Peile says
Finally a recipe that works and tastes great… making my second batch today. Thank you!
Lisa says
So glad they worked out for you! 🙂
Cc says
These were an absolute disaster!! I don’t understand all the five star reviews! I can’t comment on the taste because I couldn’t get them to stay together- as soon as I flattened them they fell apart. I even added 2 eggs and it was still a complete mess. Worst experience with almond flour ever!!
Lisa says
Did you try adding more hot water? The recipe states to add more water as needed. Did your psyllium turn into a gel? I’ve make these 4 times and never had an issue. I do make them in a food processor to ensure all ingredients are well incorporated.
Jessica says
I had the exact same issue. I kept adding a little more water, but since it said 1/4 a cup and then a teaspoon at a time, I felt like adding an additional cup would have been more than was ok. I think I should have added like another cup of water though. The psyllium did not turn into a gel for me with 1/4 cup of water, it instantly turned into rubber cement and was unable to stir very quickly. It came out very chunky in the dough.
Lisa says
Sounds like you had too much psyllium. It must vary. I’ve had good results using Now brand whole psyllium.
Marion says
What are you using to desensitize from egg whites? I have the same issue.
Lisa says
I’m using homeopathic allersode drops that the doctor provided. They are available over the counter. The brand is Professional Formulas.
Elaine says
These look amazing and I definitely want to try them….fajitas for supper tonight!! Can they be warmed in the oven like “regular” tortillas? Thank you for the awesome recipes and ideas that give us the variety of foods for this lifestyle.
Lisa says
I was warming them up in the toaster oven. They came out good. Just be sure not to warm too long or they will get crispy.
kellie says
I made them and they broke apart on me. I used them for chips but was not able to use them as a wrap. What do you think I need to do different so they stay together?
Lisa says
Did you add water as needed? It the psyllium gel that hold them together. I used Now brand psyllium and made sure it was worked in well. Mine were even more pliable the next day after a night in the fridge.
Donna Bossert says
I can’t wait to try these! My vegetarian family doesn’t like eggy things so these should be great! Really miss tortillas
Lisa says
I thought they tasted pretty close to the low carb tortillas I used to buy. So, I hope they like them. There’s definitely no egg taste in these.
Cassidy @ Cassidy's Craveable Creations says
These look great! I love that you used Psyllium husks to bind them, I’ll have to try that next time!
Lisa says
They really had a great taste as I prefer psyllium over flax. I baked one into chips and it did come out nice and crispy too.
Lorri S says
I can’t wait to try these!!
Lisa says
I hope you love them as much as I did!