Keto Tortilla Recipe
Good news! Your tortilla drought is over. This Keto Tortilla Recipe is everything you love about traditional tortillas, without all the carbs! They’re soft, pliable, and make the perfect vessel for your favorite tortilla dishes.
The BEST Low Carb Tortillas
That’s right. It is possible to be on a keto diet AND eat the beloved circular starch of the gods: tortillas!
This keto tortilla recipe uses my Kaizen lupin flour, which in my humble opinion, is the best keto-friendly flour out there on the market. But don’t worry — this isn’t a sales pitch. You can use whatever low-carb flour you like.
With just 2 net carbs and 6 grams of protein per tortilla, you’re definitely going to want to try these! Whether you’re new to making homemade tortillas or can make them with your eyes closed, this recipe is for everyone. They’re made with simple ingredients, are easy to make, and will be ready to eat in a flash.
Why You’ll Love It
- The taste and texture are comparable to traditional wheat flour tortillas.
- You get to enjoy delicious tortillas without racking up a bunch of carbs
- The recipe is beginner friendly!
- These keto tortillas are super versatile, allowing you to pair it with many other ingredients.
Low Carb Tortilla Recipe – What You’ll Need
- Lupin flour: I use my Kaizen lupin flour, but you can chose to use other keto-friendly flours, too.
- Arrowroot: Arrowroot makes a great keto replacement for cornstarch!
- Salt: Salt enhances the natural flavors of the tortilla.
- Egg: Egg works as a binding agent and gives these tortillas a protein boost.
- Olive oil: This helps the dough get nice and soft.
- Water: Water is an essential ingredient for making the dough.
Optional Ingredients:
- Xanthan Gum: This helps to improve the texture and bind everything together. While it’s not necessary, it will help make the tortilla more pliable, and I highly recommend it!
Substitutions & Additions
Lupin Flour: My Kaizen lupin flour is an excellent choice for keto diets, but there are other options too. You can try experimenting or combining lupin with other flours like coconut flour, sunflower seed flour, and almond flour. What I love about lupin flour is that it can bring down the carbs and increase the protein in your recipe.
Arrowroot: Can’t get ahold of Arrowroot? No big deal. Tapioca starch is a great alternative.
Herbs: I kept this recipe pretty simple, but if you want to up the flavor, you can always knead in herbs like dried basil, oregano, or parsley.
Spices: Want to spice up your tortillas? Try adding some chili flakes or crushed red pepper to the dough.
How to Make Homemade Keto Tortillas
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – COMBINE DRY INGREDIENTS
First, measure all your dry ingredients and add them to a bowl, using a sifter to prevent any clumps.
Then, mix your dry ingredients with a fork to get a consistent composition.
STEP 2 – ADD WET INGREDIENTS
Add the egg, oil, and water and start mixing with a fork first. As the dough starts to thicken, transition to mixing with your hands.
STEP 3 – PREP DOUGH
Next, knead the dough for a couple of minutes and roll until a ball of dough forms. Let it rest for a minute, as it can be sticky at first.
Once rested, split the dough into 9 smaller pieces and roll them in your hand into smaller balls.
Pro Tip: I like using a kitchen scale and measuring mine into 1-ounce/8-gram tortillas.
STEP 4 – MAKE TORTILLAS
Using a tortilla press, place each ball between two parchment or wax paper sheets to make your tortillas. To get your tortillas extra stretchy, use a rolling pin after you press them.
Pro Tip: If you don’t have a tortilla press, you can roll them directly using the rolling pin or even a wine bottle if you don’t have a rolling pin — whatever you’ve got handy!
STEP 5 – COOK & SERVE
Cook the tortilla on each side for about a minute. You’ll know when they are done once you see bubbles forming along with light golden-brown spots. Be careful not to overcook!
Top them however you want, then serve and enjoy!
Serving Suggestions
There are so many things you can do with these keto-friendly tortillas. It’s the perfect neutral vessel or base for so many delicious fillings and toppings!
Whether it’s Mexican inspired, such as soft tacos or enchiladas, or something a little more creative, like pizza, wraps, or tortilla chips, you can customize it to fit your own dietary needs and preferences.
I personally love using these homemade tortillas to make a low-carb taco burger or as a vessel for my spicy garlic shrimp!
FAQ
What does xanthan gum add to keto tortillas?
Xanthan gum is used in many keto recipes as a gluten substitute. It not only helps bind the ingredients together and create a better texture, but it also prevents the tortilla from cracking or breaking. If you want to avoid using xanthan gum in your recipe, go for it! It’s not necessary and won’t greatly affect your low-carb tortillas recipe.
What are the macros per tortilla?
Each tortilla (serving) comes with 60 calories, 2 grams of net carbs, 6 grams of protein, and 3 grams of fat. That means you’ll get a nice dose of protein as well as essential vitamins and minerals while still keeping your macros in check.
How many tortillas can you eat on keto?
These keto tortillas are only 2 net carbs each, and a standard keto diet recommends a daily carbohydrate intake between 20-50 grams. It’s really up to you to decide how many will fit into your net carb goals for the day. I made this recipe so you could easily enjoy multiple tortillas without breaking your macros.
Make Ahead & Storage
Tortillas can be stored uncooked in a sealed bag in the fridge for 3 days so you can make a larger batch ahead of time and enjoy them fresh when you need them. To easily pull them apart, layer the tortillas in between small pieces of parchment or wax paper.
If you have leftover cooked tortillas, cover them in paper towels and plastic wrap and store them in the fridge for up to 3 weeks.
More Recipes You’ll Love
- Keto Lettuce Wraps (Shrimp Louie Style)
- Low-Carb Bell Pepper Sandwich
- Spicy Cashew Dressing
- Low-Carb Taco Burger (Copycat In-N-Out “Animal Style”)
Keto Tortilla Recipe
You’re definitely going to want to try this keto tortilla recipe! They have only 2 net carbs and 6 grams of protein thanks to my Kaizen lupin flour. They're soft, pliable, and the perfect vessel for your favorite tortilla dishes.
Ingredients
- 110 grams lupin flour
- 14 grams arrowroot powder or tapioca starch
- two pinches of salt
- 1 large egg
- 18 grams olive oil
- 50 grams water
- 1 teaspoon xanthan gum (optional)
Instructions
- Measure all your dry ingredients with a kitchen scale. Sift them into a bowl to prevent any clumps. Mix with a fork.
- Add the egg, oil, and water and start mixing the dough with a fork. As the dough starts to thicken, transition to mixing with your hands. Knead the dough for a couple of minutes and roll until a ball of dough forms. Let it rest for a minute, as it can be sticky at first.
- Split the dough into 9 smaller pieces, and use your hands to roll them into smaller dough balls. I like using a kitchen scale and measuring mine into 1-ounce (8-gram) tortillas.
- If you have a tortilla press, place each ball between two parchment or wax paper sheets to make your tortillas. To get your tortillas extra stretchy, use a rolling pin after you press them. If you don’t have a tortilla press, you can roll them directly using the rolling pin or even a wine bottle if you don’t have a rolling pin — use whatever you have handy!
- Heat a skillet over medium heat. Cook your tortillas for about a minute on each side. You'll know they are done once you see bubbles forming along with light golden-brown spots. Be careful not to overcook!
- Top them however you want, then serve and enjoy!
Notes
Xanthan gum is a gluten-free and keto-friendly binder that will make the tortillas extra pliable. It's recommended but not required.
Tortillas can be stored uncooked in a sealed bag in the fridge for 3 days so you can make a larger batch ahead of time and enjoy them fresh when you need them.
To easily pull them apart, you can layer the tortillas in between small pieces of parchment or wax paper.
If you have leftover cooked tortillas, cover them in paper towels and plastic wrap and store them in the fridge for up to 3 weeks.
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