Keto gluten free tortillas are a total game changer for anyone living low-carb and gluten-free. Traditional tortillas use wheat or corn, both loaded with carbs that add up quickly. These keto-friendly versions give you the same soft, bendy texture without the blood sugar spike. They’re perfect for tacos, burritos, or quesadillas. You can even use them as a pizza crust or cut them into wedges for dipping into hummus.
Made with almond flour, coconut flour, and psyllium husk, these tortillas pack fiber, healthy fats, and protein. They’re naturally gluten-free, making them a smart option for anyone with gluten intolerance or celiac. The best part? You can whip them up at home in less than 30 minutes. Once you make them fresh, you’ll never miss the store-bought kind again. Versatile and delicious, these keto gluten free tortillas will quickly become a staple in your kitchen.
Keto Gluten Free Tortillas Recipe
All right, let’s dive into the recipe! In this guide, we’ll cover the ingredients, utensils, timing, and nutrition so you can make these tortillas with ease. The process is simple: mix almond flour, psyllium husk, coconut flour, and warm water into a smooth dough. Roll it out into thin, soft circles that cook up flexible and foldable every time.
We’ll also share clear step-by-step instructions and tips to help you avoid surprises. Each ingredient is measured, and every step explained, so you can create perfect tortillas whether you’re meal prepping or cooking fresh for dinner. Once finished, you’ll enjoy warm, soft tortillas that fit your keto lifestyle and taste just as good—if not better—than traditional ones.
Keto Gluten Free Tortillas
Ingredients
Equipment
Method
- Combine Dry Ingredients: In a bowl, add combined almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- Add Wet Ingredients: Mix in olive oil, and slowly add in warm water until you have a dough.
- Divide and Roll: Form the dough into 6 small balls, then roll out thinly on parchment paper to form a circle.
- Cook the Tortillas: Place a skillet on medium heat and cook the tortillas 1-2 minutes on each side until golden brown.
- Serve Warm: Stack the cooked tortillas and keep them covered with a cloth to maintain softness.
Notes
- As you roll it out to keep it from sticking, use parchment paper.
- Cook it just long enough till they're hot -you don't want them to get too dried out and brittle.
- Cover them with a clean towel (to trap moisture in).
- The batter freezes well and may be reheated on a skillet.
- You can even drop in herbs or spices into the dough for some flavor alterations.
Keto Gluten Free Tortillas Nutrition
| Nutrient | Amount |
| Calories | 110 |
| Carbohydrates | 4g |
| Fiber | 3g |
| Net Carbs | 1g |
| Protein | 4g |
| Fat | 9g |
Frequently Asked Questions
Ques: Can I freeze keto gluten free tortillas?
Ans: Yes, they freeze well for up to 2 months.
Ques: Can I use flaxseed instead of psyllium husk?
Ans: Yes, but the texture may be slightly different.
Ques: Are these tortillas dairy-free?
Ans: Yes, they are completely dairy-free.
Ques: Can I make them ahead of time?
Ans: Absolutely, store them in the fridge for 3–4 days.
Ques: Do they taste like regular tortillas?
Ans: They’re slightly nuttier but very close in texture.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.