These Keto Tortilla Wraps are the best low-carb replacement for traditional tortillas when it comes to following a keto lifestyle. The ends are also not falling out, as they do with cloud bread or flax crackers – and this the wraps stay together very well but still manages to be light and pliable without breaking apart. You are going to made these with almond flour, coconut flour and eggs instead of the typical store-bought tortilla wraps full of hidden carbs and preservatives.
Their natural gluten-free, grain free low carb and contain healthy fats to keep you in ketosis while eating delicious keto meals. These wraps are equipped with just a few pantry staples and cook up in no time at all. Whether you enjoy them at breakfast burritos, lunch wraps or as a thin pizza base, keto tortilla wraps are so tempting and tasty. They keep well and you can make a batch early in the week to have easy meals ready. Just one taste and you’ll never return to a regular high-carb tortilla.
Keto Tortilla Wraps Recipe
Keto Tortilla Wraps Recipe We are going to cover the ingredients, tools you need, preparation time and advantages of less calorie. With a step by step guide to basic principles guaranteed to make your wraps fabulous. This is a fast and easy recipe with few ingredients, most of which you probably already have in your pantry. Whether you are preparing in advance or making them fresh for a meal, these wraps are going to save time and keep your keto lifestyle on track.
Keto Tortilla Wraps
Ingredients
Equipment
Method
- Whisk Dry Ingredients: In a mixing bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder and salt.
- Add Wet Ingredients: Whisk in the egg, olive oil, and warm water until a smooth dough forms.
- Rest Dough: Let the dough rest for 5 minutes to allow the flours to absorb moisture.
- Shape Wraps: Divide the dough into 6 portions, roll each between two pieces of parchment paper to thin.
- To Cook Wraps: Place a non-stick pan over medium heat, and cook each wrap for 1-2 minutes per side or until lightly golden brown.
- Cool & Store: Let them cool completely before stacking; store in an airtight container.
Notes
- Use parchment paper when rolling to prevent sticking.
- Don’t overcook—this keeps wraps soft and pliable.
- Add herbs or spices to the dough for extra flavor.
- If dough feels too sticky, add a pinch more coconut flour.
- Wraps can be frozen for up to a month.
Keto Tortilla Wraps Nutrition
| Nutrient | Amount per Wrap |
| Calories | 110 kcal |
| Carbohydrates | 3g |
| Protein | 4g |
| Fat | 9g |
| Fiber | 2g |
| Net Carbs | 1g |
Frequently Asked Questions
Ques: Can I make these wraps ahead of time?
Ans: Yes, store them in the fridge for up to 5 days.
Ques: Are they freezer-friendly?
Ans: Yes, freeze with parchment between each wrap.
Ques: Can I replace almond flour?
Ans: You can try sunflower seed flour as a nut-free option.
Ques: Are these wraps gluten-free?
Ans: Absolutely, they’re 100% gluten-free.
Ques: How do I reheat them?
Ans: Warm in a skillet for 30 seconds per side.
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.