Are you looking for easy to make low carb tortillas? You’ll love the taste and texture of these almond flour tortillas for keto wraps.
I’ve been wanting to try making my own keto friendly tortillas for a long time. Because I want to use them for my low carb fajitas and Mexican chicken lasagna recipes.
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 wraps. 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.
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. So these low carb tortillas are not only gluten-free, but egg-free too!
Ingredients
It’s so easy to make your own low carb keto tortillas at home. For my egg-free recipe, I use the following ingredients:
- Whole psyllium husks
- Almond Flour
- Coconut Flour
- Baking Powder
- Sea Salt
- Water
- Oil (for frying)
As you can see, the low carb tortilla recipe uses wholesome ingredients including gluten-free flour. And with psyllium, there’s no need to add any xanthan gum or cream cheese.
Making Low Carb Tortillas at Home
The psyllium, almond flour, coconut flour, baking powder, and sea salt are whisked together first. Then hot water is added and the mixture is kneaded to form a dough. If needed, additional water is added.
I blended the ingredients by hand in a mixing bowl. However, next time I’ll use a food processor to get the psyllium mixed in better.
Next, the dough is divided into six equal pieces. Each piece is formed into a ball using your hands.
I rolled out each ball into a flat circle using a rolling pin. To prevent the dough from sticking to the pin, I put the dough between sheets of parchment paper. A tortilla maker can also be used to flatten each dough ball out.
The final step is to grill the tortillas on medium heat. You can use either a skillet or an electric griddle. This cooks and browns the sides of each tortilla.
How to Use Homemade Almond Flour Tortillas
With the amount of ingredients used, I got a half dozen six inch almond flour tortillas. It’s a great recipe to use for tacos and other Mexican dishes. But they work great as grain free keto wraps too.
These egg free tortillas kind of reminded me of a thin flat bread. So, they are perfect for making sandwich wraps to take for lunch. I’d like to try them in a low carb panini too.
You can even use them to make keto tortilla chips if you cut them in triangles and bake them up crisp.
Low Carb Wrap Recipes
There are so many things you can do with these yummy low carb tortillas. Here are a few of my other recipes that you may want to use them with:
- Low Carb Quesadillas
- Keto Tortilla Chips
- Pesto Chicken Salad Wrap
- Fish Tacos
- Chicken Salad with No Mayonnaise
I’m pretty excited to have this recipe for egg free almond flour tortillas. And I’ll be finding lots of ways to enjoy them.
With Cinco de Mayo just a couple weeks 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.
Notes on the Recipe
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.
If you can’t find psyllium, flax meal will also work in the recipe. But I think psyllium results in a better taste and texture.
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.
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.
Low Carb Wrap Brands
Some of the popular brands of keto wraps include:
- Nuco Coconut Wraps
- Joseph’s Flax, Oat Bran & Whole Wheat
- Mission Soft Taco Tortillas
- Ole Xtreme Wellness Wraps
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.
What are your favorite things to do with tortillas? Do you make your own or buy pre-made ones?
Kitchen Tools Used
To make homemade tortillas, it’s good to have the following items on hand:
Almond Flour Low Carb Tortillas – Egg Free Keto Wraps
Ingredients
- 1/4 cup whole psyllium husks 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
- In medium bowl, whisk together the psyllium, almond flour, coconut flour, baking powder, and sea salt.
- Add 1/4 cup hot water then knead into a dough.
- Add in more hot water as needed to form dough.
- Divide dough into 6 balls. Then, flatten each ball as thin as possible into round tortilla shapes.
- Heat oil onto pancake grill to about 350°F. Grill each side of tortillas until browned. Cool on rack.
Notes
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 6.5%
- % Protein: 13%
- % Fat: 80.5%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Related Posts
Post updated in April 2019. Originally published March 2017.
Xiomara Cabus says
February 27, 2019 at 12:15 amOn the grill and I don’t like the smell. Instead I use my best friend: Pam spray. I clean the surface of the grill onThank you for this recipe. Tortillas were a staple at my house growing up..
My son is living the Keto lifestyle and I am cooking. Your tortillas are great. They are almost like our corn tortillas. I tweaked it a little bit to mimic the corn tortillas we like. (I hope you don’t mind).
I don’t use coconut flour, it’s too sweet and very heavy. The recipe calls for 2 tbs of coconut flour 2 tbs is also 1 oz or 1/4 up. I add instead 1 cup of almond flour. I also use psyllium husk powder.
I add 1 cup of very hot water (2 min in micro). I don’t use the olive oil for the grilll, instead I use my cooking friend Pam spray. l wipe the sprayt off. and use nothing for the tortillas!
MY WEAPON to keep my sanity: Press and Seal. I place it on my cleaned counter and I work the ball of mix on the Press and Seal into what I hopes is a a disk, tortilla. I refuse to make them perfect. I believe that making them with strange borders or shapes is therapeutic fun. Once the tortilla is the size and thickness I want, I am ready to cook it on the hot grill. I don’t peel the tortilla from the plastic; instead I pick up with the Press and seal and flip it on my hand, the plastic will be on top and then I peel it off easily. IT DOESN’T BREAK. I Cook it just like a pancake, if the tortilla is thin, it may take 2 minutes on each side. If thick then I cook it 4 minutes on each side. When they are ready, they get dark spots. Dark spots on tortillas is allowed
My tortillas, your recipe, don’t last to make it to the fridge, let alone to the freezer. Thank you.
Lisa MarcAurele says
February 27, 2019 at 11:42 amThanks for sharing all the information on how you make these tortillas!
Sushma joshi says
March 21, 2019 at 1:29 amHello,
Your recipe gave me normalcy in life. I added spinach, grated garlic, a spoon of yoghurt and paprika powder. No water. Kneaded it by hand. Onto grill pan with ghee on both sides. Served with achaar(Indian pickles) and yoghurt. Best breakfast. I have missed this since I started keto.
I have tried many recipes but yours was the best.
Thank you
Sushma
Lisa MarcAurele says
March 21, 2019 at 10:37 amThanks so much for sharing your preparation. I love the added spinach to the tortilla! And the yoghurt sounds like an interesting addition.
Mara says
February 26, 2019 at 11:50 pmThank you for sharing these low carb tortillas!
Pete says
February 3, 2019 at 1:07 amI love this recipe I doubled it and made bigger tortillas. I accidentally put a cup of hot water instead of a half cup and the tortillas were more pliable than the first ones I made. I love them thank you so much. I’m going to experiment with it too. I want to make tostada’s and fry them. Anyway great job.
Lisa MarcAurele says
February 3, 2019 at 7:49 amThanks for sharing the accident on more water!
Golfaddict801 says
January 17, 2019 at 6:35 pmCan I use Metamucil psyllium
Lisa MarcAurele says
January 18, 2019 at 9:29 amI’m pretty sure it’s not 100% psyllium so it would depend on the ingredient list. Also, that is likely ground very fine and I use whole husk. You could give it a try, but there’s some adjusting needed.
christina stones says
January 11, 2019 at 11:50 amOk… So we have tried out so many different recipes for low or no carb tortillas. And they are all terrible. I came across this recipe yesterday and we made it last night for dinner. It is fantastic. The tortillas are delicious and pliable. They are also able to hold up without breaking. I like this recipe so much I have shared it with my family and friends. Thank you so much for creating this egg free recipe. We all love eggs in our house but making a tortilla with eggs made it taste like an omelet every single time . This one is a keeper! We were very pleased.
Lisa MarcAurele says
January 12, 2019 at 8:16 amI had the same experience Christina which is why I created a recipe that didn’t use eggs. Thanks for sharing the love on this recipe!
Sid Olivarez says
January 19, 2019 at 8:58 pmWas skeptical as I do not like coconut taste and was afraid it would have that flavor. None at all. Tasted delicious. And love the lack of egg taste too. BUT I used psyllium powder instead of whole. It was a little difficult to work with – unless I just didn’t use enough hot water. I did keep adding a little.
I had a time getting them thinned out without breaking up too much. I think next time will try same amounts but make 4 tortillas instead of trying 6.
Do you think I will get better results by using the whole psyllium instead of the powdered kind?
Lisa MarcAurele says
January 20, 2019 at 8:46 amYou should be using less powder than the husk. And, it does tend to make smaller size tortillas so that could be why you only got 4.
Ivana says
January 3, 2019 at 2:22 pmSo glad to see your posting more eggless recipes.
Lisa MarcAurele says
January 4, 2019 at 8:50 amI have been avoiding eggs as much as possible after finding out about my egg white sensitivity.
Cornelia says
October 3, 2018 at 8:54 amHmmm, am I the only one who is confused by your recipe? It states 1/4 cup whole psyllium husks, ground. Which would mean ground psyllium husks, not whole ones. But I think you mean whole psyllium husks. Or?
Lisa says
October 3, 2018 at 3:22 pmI use whole psyllium husks. I’ll fix that.
Johanne says
December 13, 2018 at 3:20 pmI am so greatful for this recipe… I also used one tablespoon of Xanthan Gum instead as this is what I had on hand… I also added a 1/2 tsp of garlic powder and 1/4 tsp of onion powder… the tortillas came out great.. no need to refrigerate… as soon as they came out off the grill, I wrapped them in foil paper inside a tortilla warmer… this are better than the grain flour tortillas I used to make…
Racquel says
May 21, 2018 at 2:51 pmI cannot get the dough to stick together. I did the recipe exactly and made the dough balls. It falls apart trying to flatten it out and falls apart putting it on and taking it off the griddle. I feel like it needs a binding agent. How did you get ir to stick together?
Lisa says
May 22, 2018 at 8:38 amThe psyllium is what holds the dough together. Perhaps you aren’t using the correct one?
Ricky says
September 1, 2018 at 8:27 pmI used the exact psyllium huskss (whole) as described in the recipe and still the wraps fall completely apart. you have to be very delicate with them. otherwise, they are tasty. Can you please explain yourself when you say “did you use the ‘right’ kind of psyllium’? This explanation is not doing it.
Lisa says
September 2, 2018 at 7:03 amDid you add in more hot water as needed to form the dough per instructions? Also, try putting them in the fridge overnight. I found they were more flexible the next day.
Kerrie Troseth says
January 1, 2019 at 5:11 pmDo you put them in the fridge before frying them or after to get them more flexible?
Lisa MarcAurele says
January 1, 2019 at 8:22 pmI put them in the fridge AFTER I fry them. They get more flexible after sitting in the fridge overnight for some reason.
Devon says
May 11, 2018 at 8:25 amHi There thanks for the recipe. I would like to try Chia seeds instead of or in combination with Psyllium since I really love Chia seeds. Can you tell me how I would adjust the recipe. Thanks a lot for your time…
Lisa says
May 11, 2018 at 11:29 pmI know that flax works, but I haven’t tried chia seeds. I’d just follow the recipe and adjust the water amount as needed.
Pedro Gomez says
May 3, 2018 at 4:06 pmI used Xantham Gum, 1 tablespoon (9g) instead of Psyllium husk. I also used a tortilla press. To keep dough from sticking use inside of cut plastic shopping bag (Walmart,etc) to cover the press plates. The inside of bag should face the dough. I will bedoubling the recipe and making the balls a bit bigger for larger size tortillas.
Caroline Nelson says
April 25, 2018 at 5:40 amHi, thank you for this recipe. I tried to make them and they were sort of successful but I found them difficult to roll and hold together, and and they were a bit thick for my taste.
So I came up with this alternative method, using the same ingredients:
But add enough water to make a batter consistency – then spoon enough batter to cover the bottom of a hot pan. It takes several minutes to cook all the water away but eventually when it begins to colour on the underside you can flip them over. This method makes nice thin even wraps, perfectly round and you can make them as big or small as your pan.
I hope you find this useful.
Lisa says
April 25, 2018 at 6:40 amThanks for sharing that method! I’ll give it a try.
Gail says
March 22, 2018 at 2:51 pmMy husband and I just started KETO and am looking for new recipes. I was wondering if I could use CHIA seeds instead of the psyllium? What would be the measurements for chia? Thanks so much.
Lisa says
March 22, 2018 at 8:25 pmI know flax works, but I’m not sure about chia. It may work.
Ginny Bates says
March 11, 2018 at 1:19 pmI tried your recipe today, mainly because so many other gluten-free ones contained so much coconut flour that I knew that would be all I’d taste. I had to add a bit more than double the water to get a workable dough. I weighed all my ingredients. My wraps turned purplish which is probably due to the psyllium I used, Now Foods ground psyllium. Wraps are small, not the size I could use for a good tortilla.
Flavor was pretty good, better than I expected. I thought the wraps took more time than I’d normally want to spend for a yield of just six. Next I’ll try the “crepe” batter type if I can find a low carb, gluten free recipe. So many recipes are either low carb or gluten free, but not both. And we won’t even get into the taste of some of these things…LOL
Anyway, thank you for working on these wraps and I look forward to reading and trying your other experiments with wraps/torillas.
Leslie says
March 3, 2018 at 12:41 pmI substituted 2 T of Bob’s Red Mill Egg Replacer for the psyllium husks. (It contains potato starch, tapioca flour, baking soda, and psyllium husk fiber.) I blended the dry ingredients with my stand mixer, then poured in hot water while it was still running. I used 1/4 cup plus about 2 T hot water overall. While forming dough balls, I dipped my hand in water to help a few of the balls stick (and have a nice even texture on the outside. Using other recommendations in this thread, I placed dough balls in the center of a gallon size plastic freezer bag, lightly sprayed with olive oil. I improvised my own tortilla press using my counter top as the bottom, and a cast iron pan as the top. No need to purchase a separate press!! A few tortillas cracked or fell apart a little bit as I transferred to my griddle, but they were just sticky enough I could press them back together without starting over. Turned out perfectly!
Desi says
February 14, 2018 at 2:12 pmCan I just tell you how much I LOVE these? I fully expected a massive disappointment but I have now made 4 batches and feel like I can’t live without them. I love smearing on butter when they’re warm but also have eaten them with shredded taco chicken, salsa, cheese and avocado. Amazing. Although, for whatever reason mine do not work well as tortillas and I have to eat with a fork- still no complaints. I tried baking but no- frying is best. Thank you for this recipe!
Lisa says
February 15, 2018 at 5:52 amFrying is definitely best and I’ve also found they are better after putting in the fridge overnight.
Joy says
February 13, 2018 at 3:34 pmHey just wondering can this be used as a pizza crust? Thanks!!
Lisa says
February 13, 2018 at 5:09 pmIt can. I find the tortillas much more pliable when made a day before so you may want to make up a batch ahead.
Dawn Sloan says
January 22, 2018 at 7:53 pmHi I tried making these. I thought they tasted good, but they were not bendable. They just cracked when I tried to fold them. Not sure where I went wrong. I mixed everything in a food processor and that formed a ok dough, then I used a tortilla press to flatten and that went well. Cooked them in a skillet, cooled on the rack. But they cracked :-(. Would love some advise, because I think they taste pretty good
Lisa says
January 23, 2018 at 5:22 amThey are best made ahead and used next day from the refrigerator. They become more bendable then.
Lisa says
January 23, 2018 at 5:28 amThey are a lot more bendable after a night in the fridge. That’s why I always make them the day before using.
Lisa Steele says
May 20, 2018 at 10:23 amLisa,
can i increase the flour (almond or coconut) instead of using the husk? I’ve enough issues without adding husk powder to my diet. Laxatives I do not need. Sorry for the TMI but I miss my homemade enchiladas.
Lisa says
May 21, 2018 at 6:10 amYou can use flax instead, but it won’t work by just increasing almond flour.
Dawn S says
January 21, 2018 at 1:42 pmI just tried these and I not sure where I went wrong. They are not bendable. It mixed in to a “hold together” dough that pressed well in the tortilla press. I then cooked in a skillet. They taste good but after cooking they break apart?
What I did info: I mix all the ingredients in a food processor, and the hot water was just hot tap water.
Lisa says
January 22, 2018 at 6:20 amThey get bendable later. I make mine ahead and put them in the fridge. The next day, they are a lot more flexible.
Stephen says
January 9, 2018 at 1:12 pmI’m so sorry to hear about your egg sensitivity. Do you know exactly “what” is in the egg you are sensitive to? We have found that nearly everyone who has egg allergies is sensitive to soy. It is the primary protein found in cheap poultry feed… and if you’ve ever owned free range chickens you will find quickly that what they eat goes straight into the eggs and even effects egg flavor…. we had some that got into our garlic patch once. Uck!
Long story short. We have found that most people with egg allergies have no adverse reaction to soy free organic free range chicken eggs. Main thing is to ensure no soy. But free range helps reduce other potential sensitivities as well.
I recommend you try it. You may find you can eat eggs now! God bless.
Lisa says
January 9, 2018 at 4:36 pmIt’s the enzyme found in egg whites that protect the yolks.
Maria Eugenia Farinha Baptista says
June 11, 2018 at 1:48 pmHi I suffer from the same well I developed and intolerance to the protein on egg white and a protein in the milk called lactoferrin. For that reason I found myself having to come out from a keto diet as I use grass fed butter heavy cream and loads of eggs. Now don’t know how can I be on it without eggs and dairy
Lisa says
June 12, 2018 at 9:46 amI’ve been working hard to eliminate eggs, dairy, and gluten on my low carb diet. I’m more low carb than keto as I don’t feel the need to be super strict with carb counting as my weight and health has been stable for a long time. You’ll see that I’ve added new categories to this website that I’m slowly implementing to help others find egg-free and dairy-free options.
Christine says
January 5, 2018 at 11:27 amJust made these they were really good. Thanks for the recipe
kim says
December 1, 2017 at 11:30 amCan’t wait to make these tonight – my tortilla press is arriving from Amazon:) Went to local health food store (should she. ordered it from Amazon) to get the P. husks. They had powder form- do you think I should have gotten that one? and thank you for the recipe!
Lisa says
December 1, 2017 at 1:52 pmYou should be able to use the powder, but the amount needed might be a little different.
Missy says
November 20, 2017 at 10:30 amMade these last night and they were a hit. Didn’t have psyllium so I used flax and it worked pretty well. I couldn’t get them off the parchament after rolling so just baked them until kindof crispy and just used as a base for mango salsa & pork wraps. Flavor was outstanding and we all loved the crunch!
Lisa says
November 20, 2017 at 8:37 pmI believe the original recipe used flax. I use plastic wrap rather than parchment and it doesn’t stick. Maybe you need a bit more flax?
Cris says
January 29, 2018 at 11:18 amHow much flax? Flax seed in water? Or Flax meal?
Lisa says
January 29, 2018 at 4:56 pmIt’s about the same amount as psyllium. 1/4 cup ground flax and 6 tablespoons hot water.
Dawn says
October 14, 2017 at 1:37 pmWhat temperature for “hot” water?
You have me hooked since I tried your recipe for English muffins😃🙃
I’m making the tortillas to serve with your Mexican chicken lasagna
I will also baking your low carb bread!
Lisa says
October 14, 2017 at 7:39 pmIt’s usually like 105-110F, but I never bother measuring the temperature of the water.
Colby says
September 10, 2017 at 9:11 amHi! Do you grind the psyllium husks in a food processor before mixing all of the dry ingredients?
Thanks!
Lisa says
September 10, 2017 at 3:27 pmI don’t, but if you keep the weight the same, it shouldn’t hurt to grind them up.
Lisa says
September 4, 2017 at 9:53 amExactly what i was looking for! I made these last night to go with Crockpot carnitas. I followed the recipe, except I mixed them by hand. I rolled the tortillas between two pieces of Glad Press n Seal to make handling the dough easier. I tried one with a little bit of butter and it was delicious. Also excellent with my dinner. This recipe is so easy, no need to over think it.
Lisa says
September 4, 2017 at 10:16 amYay! I’m happy that the recipe worked out for you. I use a cast iron tortilla press now which is much easier than rolling.
Nadia says
August 13, 2017 at 4:28 pmHi Lisa,
These look fantastic! I am allergic to almonds. Is there a way to just use coconut? I sincerely appreciate any suggestions you would have.
Lisa says
August 13, 2017 at 5:47 pmThe problem with coconut flour is that it requires eggs. There may be a way to leave out the almond flour and just use psyllium (I’d have to experiment) or you could try subbing it with ground sunflower seeds.
maria hernandez says
September 11, 2018 at 6:28 pmcoconut FLOUR tortillas
1 tablespoon psyllium husk
1/2 cup coconut flour
1 cup warm wáter
1 tablespoon oil
1/4 teaspoon bakingsoda
1/4 teaspoon sal …OPTIONAL
Rachel Nix says
August 9, 2017 at 1:42 amDo these require refrigeration? They may be more pliable when cooled but as far as food safety goes, may I keep them sealed on the counter/cabinet?
Lisa says
August 9, 2017 at 5:34 amI think they’d be okay for a few days left out. I like to keep them in the fridge to be safe.
karen carder says
August 8, 2017 at 11:05 pmSubbing 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
August 9, 2017 at 5:41 amYou 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
July 28, 2017 at 7:34 pmThank 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
July 28, 2017 at 8:41 pmIf 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
July 20, 2017 at 10:53 amI 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
July 20, 2017 at 12:04 pmI have never frozen them, but I do keep them in the refrigerator for up to a week. They should freeze well too.
Liz says
July 16, 2017 at 11:04 pmHow many eggs would you use in place of the psyllium/water mix? Chicken or duck, since I have both.
Lisa says
July 17, 2017 at 6:01 amA 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
July 16, 2017 at 7:08 amI 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
July 16, 2017 at 7:17 amThanks for that tip Alice! I’ll add it into the recipe to help out others who have had trouble with the recipe.
Elizabeth says
July 7, 2017 at 4:51 pmI am making these tonight!
Lisa says
July 7, 2017 at 9:15 pmIt’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
July 4, 2017 at 1:09 amI 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
July 4, 2017 at 10:48 amI 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.
Sasha says
January 7, 2018 at 5:33 pmIf you use a tortilla press, which I do, what we do here in Mexico is use a plastic bag (like a gallon size bag. Cut it open, put the dough ball between it and press down. Doesn’t stick. I press the tortilla, rotate, and press again. Perfect.
Lisa says
January 8, 2018 at 3:57 pmGreat tip!
Kathy says
June 4, 2017 at 3:29 pmI 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
June 5, 2017 at 7:08 amYou’re welcome Kathy!
Arisa says
May 28, 2017 at 7:46 amI 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
May 28, 2017 at 8:38 amYou’re very welcome Arisa! I’m glad you and your mom enjoyed them. I ate them plain too!
Allen says
May 26, 2017 at 7:45 pmI 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
May 27, 2017 at 9:27 amIt may not be necessary, but that’s how I’ve used it previously for bread.
Jo says
May 12, 2017 at 6:39 amLike 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
May 12, 2017 at 9:53 amI’m with you on the flax. Psyllium is a nice alternative to flax.
Jeremy White says
April 28, 2017 at 12:55 pmGreat 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
April 28, 2017 at 2:24 pmThanks for the tips!
Margo says
April 27, 2017 at 7:12 pmI 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
April 27, 2017 at 9:44 pmI 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
April 26, 2017 at 3:15 pmI 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
April 26, 2017 at 3:43 pmI think some spinach powder could be incorporated for spinach wraps. And, dried kale should work too.
[email protected] says
April 15, 2017 at 10:03 pmCan’t wait to make these! Low carb burritos here I come 🙂
Lisa says
April 16, 2017 at 9:11 pmThat does sounds yummy!
Sunflower says
April 13, 2017 at 8:25 pmInstead 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
April 13, 2017 at 8:49 pmYou could replace some of the psyllium and water with an egg.
Erin Peile says
March 22, 2017 at 10:15 pmFinally a recipe that works and tastes great… making my second batch today. Thank you!
Lisa says
March 23, 2017 at 5:47 amSo glad they worked out for you! 🙂
Cc says
June 24, 2017 at 5:12 pmThese 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
June 24, 2017 at 6:25 pmDid 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
July 7, 2017 at 6:24 pmI 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
July 7, 2017 at 9:06 pmSounds like you had too much psyllium. It must vary. I’ve had good results using Now brand whole psyllium.
Cassandra says
April 22, 2019 at 11:33 amI agree. I would urge others not to waste time and ingredients on this recipe as I threw my dough in the garbage.
Lisa MarcAurele says
April 22, 2019 at 12:51 pmWhat kind of psyllium are you using? If it’s powder, you’ll need much less. It’s always worked out when I weigh the amount and use NOW brand whole husk psyllium.
Marion says
March 22, 2017 at 1:56 pmWhat are you using to desensitize from egg whites? I have the same issue.
Lisa says
March 22, 2017 at 4:02 pmI’m using homeopathic allersode drops that the doctor provided. They are available over the counter. The brand is Professional Formulas.
Elaine says
March 21, 2017 at 3:03 pmThese 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
March 22, 2017 at 7:15 amI 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
March 18, 2017 at 8:47 pmI 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
March 19, 2017 at 5:29 amDid 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
March 13, 2017 at 2:45 pmI can’t wait to try these! My vegetarian family doesn’t like eggy things so these should be great! Really miss tortillas
Lisa says
March 13, 2017 at 6:47 pmI 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
March 13, 2017 at 10:30 amThese look great! I love that you used Psyllium husks to bind them, I’ll have to try that next time!
Lisa says
March 13, 2017 at 7:04 pmThey 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
March 13, 2017 at 9:35 amI can’t wait to try these!!
Lisa says
March 13, 2017 at 7:11 pmI hope you love them as much as I did!