Almond Flour Tortillas (Keto, Vegan)
By Carine Claudepierre
Published on 11/06/2018 - Last updated on 12/28/2022
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This Almond Flour Flatbread recipe makes delicious soft, flexible almond flour tortillas with only 3 grams of net carbs.
They are ideal as a keto wrap or a keto taco to fill with your favorite Mexican food!
Plus, this easy keto almond flour tortilla recipe makes delicious homemade sandwiches that won’t blow your carb count.
Yes, one tortilla only has 3.2 grams of net carbs! So if you are missing bread on your low-carb keto diet, there are the ones to try.
If you are a bread lover starting on a keto diet and you never gave up on bread, recipes like these will help you keep your carbs under control while eating a bread-like tortilla.
These keto tortillas will soon become your favorite!
What Are Almond Flour Tortillas?
These almond flour flatbreads are flexible gluten-free keto tortillas made with almond flour. They are the low-carb version of my flour tortillas or my 2-ingredient tortillas.
They are perfect for rolling any food and creating delicious sandwich wraps. I guarantee that they won’t break when you fold them!
They are also egg-free, dairy-free, and therefore perfectly vegan!
The magic ingredient that provides this flexible texture without using eggs is psyllium husk. Keep reading. I will tell you more about it!
How To Make Almond Flour Tortillas
This is such an easy low-carb recipe with very few ingredients and no baking powder to keep things simple.
Ingredients
So here, you only need 5 ingredients to make tasty almond flour tortillas.
- Almond Flour or almond meal both work.
- Whole Psyllium Husk – don’t substitute for something else. It gives the perfect elasticity to these egg-free wraps. Also, don’t use Metamucil fiber supplements in this recipe. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
- Salt
- Olive Oil or vegetable oil of your choice.
- Spices – they are optional, but I love to add a combo of garlic powder and ground cumin. Other spices you can use are smoked paprika, turmeric, and dried oregano. I love to use a spice that matches the filling I will add to my wrap. I use oregano for Italian wrap, turmeric for Indian fillings, and paprika or cumin for Mexican fillings.
Instructions
Weigh your ingredients
It can be tricky to bake with low-carb flour for a few reasons:
- Flours can be different from brand to brand. Some almond meals are coarser than almond flour, and the same applies to the whole husk.
- They contain lots of fiber. Fiber is highly water absorbent, and the finer your meal, the more liquid it will be absorbed.
For these reasons, I recommend weighing your dry ingredients to ensure total success with low-carb baking recipes.
Use parchment paper
Low-carb flatbread dough is often sticky. To roll your dough, use two pieces of parchment paper. This will prevent the dough from sticking to your roller pin.
Serving Keto Tortillas
There are tasty tortillas for any occasion, like:
- Mexican food – fill your tortillas with chicken fajita or beef fajita made with my Mexica spice mix. Add a dollop of guacamole, cheddar, and sour cream.
- Lunch wraps – cold meat like chicken, turkey with bacon, lettuce, and mayonnaise.
- Indian wraps – a great keto dosa substitute for rolling chicken tikka masala.
Storage Instructions
Store your keto tortillas for up to 4 days in the fridge. Place them on a plate covered with plastic wrap to prevent them from drying out.
Rewarm them for 1-2 minutes in a hot pan.
You can also freeze these almond flour tortillas for up to 2 months in individual zip-lock bags.
Frequently Asked Questions
What Is Psyllium Husk?
Psyllium husk is made almost entirely of fiber, so it means it has very low carbs.
To learn more about the carbs in various flour, read my article on choosing your keto flour!
Psyllium husk is the amazing ingredient that makes these almond flour tortillas a plant-based keto recipe.
Indeed, psyllium husk is extracted from a plant’s seeds.
It’s a great gluten-free low-carb baking flour to add elasticity to bread without using eggs. It should be noted that some husk brands can turn purple when baked.
Therefore, I recommend you use a specific psyllium husk brand to avoid purple-ish tortillas.
How Do Almond Flour Tortillas Taste?
These are very similar to the wholemeal wraps you have been used to eating.
In fact, they are easy to roll with some coarse texture from the almond flour and husk that gives them a lovely wholemeal flavor.
Of course, they don’t contain gluten and only 3.2 grams of net carbs per wrap.
If you prefer soft and light tortillas, I should note that I have a lovely keto coconut flour flatbread recipe for you and a flax meal wrap recipe.
Can I Cook These Keto Tortillas In The Oven?
I wouldn’t recommend baking these flatbreads in the oven. They wouldn’t have the right texture and might not be flexible enough.
Can I Skip The Psyllium Husk?
Unfortunately not, psyllium husk is essential for the texture of this recipe.
More Flatbread Recipes
If you like tortillas, you’ll love these other keto flatbreads:
I hope you enjoy this almond flour tortilla recipe. Don’t forget to share a review or comment below to share your feedback!
Did You Like This Recipe?
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Almond Flour Tortillas
Ingredients
- 1 cup Almond Flour
- 3 tablespoons Whole Psyllium Husk
- ¼ teaspoon Salt
- ½ tablespoon Extra Virgin Olive Oil
- ½ cup Lukewarm Water
Optional spices
- ¼ teaspoon Ground Paprika optional
- ¼ teaspoon Garlic Powder optional
Instructions
- In a medium mixing bowl, add all the dry ingredients: almond flour, psyllium husk, and salt and spices if used.
- Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough.
- When the dough comes together, use your hands to form a ball. Divide the ball into 4 even pieces. Roll each piece into a small ball.
- Place the first ball of dough between two pieces of parchment paper.
- Slightly press the ball with your hand palm and roll the dough with a rolling pin. Don't roll too thin, or your wrap won't be as soft when cooked. The thinner, the crispier they become.
- Gently peel off the top layer of parchment paper.
- If you want to shape a circle tortilla, use a saucepan lid, place it on top of the rolled tortillas, and use a knife to cut out the border. Remove the border with your fingers. If you don't have a lid, cut out a rectangle or square.
- On a non-stick crepe pan (make sure your pan is a non-stick one, or the tortillas will stick to the pan!), flip over the tortillas onto the pan. Peel off the last piece of parchment paper to release the rolled tortilla onto the pan. Be careful! If the pan is too hot, the tortilla tends to break.
- Bring to medium heat and cook for 2-3 minutes or until brown on one side. Flip over, slide a spatula or flat tool under the tortilla, and flip over.
- Cook for an extra 1-2 minutes. The longer you cook the tortilla, the crispier it will be and the more difficult it will be to roll it without breaking. I recommend you stop cooking them when the tortilla is still soft in the center.
- Serve with the filling of your choice or as a side bread to a curry.
Storage
- Store up to 4 days in the fridge. Place them on a plate covered with plastic wrap to prevent them from drying out. Rewarm for 1-2 minutes in a hot pan.
- Freeze as regular tortillas for up to 2 months.
Notes
Tools
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi Carine
These looked really good so I thought I would try them.
Looks like I did something wrong, my dough was too soft.
I substituted the psyllium husk for ground flaxseed, are subs not suggested for this recipe?
Thanks Maria
Hi Maria, Yes you can’t substitute huk for flaxmeal it won’t work and that is why I am not suggesting this in the recipe. If there is no alternatives suggested it is simply because I didn’t had any success with something else. Husk is 100% fiber and way more absorbent than flaxmeal plus it adds elasticity to your wraps. Your dough will be extremely sticky without husk and the wraps won’t be elastic but break. I hope you will have a better success with another recipe on the blog. Enjoy, XOXO Carine
Great recipe! I flattened a bit with my hands then used my electric tortilla press.
Thank you !
FINALLY!!!!!! So delicious! Thank you!!!!
Good recipe, made it with Indian spices turmeric, cumin seeds, some chili powder, dry fenugreek leaves Really worked out well. I rolled it as tortilla made it crisp and cut them in triangles, store in airtight box and can have it as savory thins with tea or coffee
I LOVE all the spices you added in this tortillas recipe. Sounds delicious! Thanks so much for sharing with us. Enjoy the keto recipes around here. XOXO Carine.
One of my favorite too! So glad you love those almond tortillas as well. Enoy the keto recipes around here, XOXO Carine.
HI CARRINE,
TRIED OUT THE TORTILLAS TODAY. WAS A BIT STICKY,BUT IT BREAKS WHEN COOKING THEM. STILL WAS YUMMY. ENJOYED WITH COTTAGE CHEESE. THANKS FOR THE RECIPE.
Hi! I am so happy you love them. If the dough is a bit sticky rub your hands with olive oil and massage the dough ball with it. This makes it easier to roll and it won’t stick to the paper. What a great idea to dip them in cottage cheese yum! Enjoy! XOXO Carine
Maybe I did something wrong it was coming apart and I honestly do t really care for the taste. Seems more like something you have to get use too. I followed directions to the T but didn’t like the way they came out.
I am sorry to hear that. Maybe you don’t appreciate almond flour based recipe. Also, if i falls appart it is because your batter is too dry. It might b because your replace almond flour by almond meal or didn’t use a enough husk which is the binde rin the recipe that hold flour together and give elasticity, I hope you enjoy other recipes from the blog. XOXO Carine.
Absolutely wonderful! Thank you. I now have the confidence to try more recipes.
I am o happy to read that! I can’t wait to see what you will try next and read your feedback. XOXO Carine.
Can I substitute an egg for the psyllium husk or do you have a recipe which includes eggs?
Hello! I don’t have a recipe that includes eggs in my flatbread and I didn’t try egg for now so I cant tell if it will work as a swap to husk. Enjoy the recipes on the blog, XOXO Carine.
Thank you so much for this receipe! I just made my first successful wraps, and they were delicious! I made one batch with almond flower and one with sesam flour. They were both really good. I have really been missing bread on lowcarb, but now I have this option. So today I had wraps with cream cheese and smoked Salmon for lunh. Love and gratitude from Norway!
I love your filling idea and OMG Norway Salmon is the BEST! Such a delight wrap. Thanks (takk :)) for trying my recipe. XOXO Carine
Amazing! This is the first vegan low-carb recipe I have tried. In fact it’s the first low-carb tortilla/bread I have tried to make at all. I was very nervous as I’ve never worked with psyllium husk and couldn’t believe that just water and olive oil would create a dough. Well, it did! I measured the ingredients exactly and the dough came together easily. It’s true that the dough is sticky and takes time to get used to, but rolling out between parchment paper pieces works. I don’t have a very large pan specifically for tortillas and crepes, so I made them very small, and this way, they were easy to flip since I don’t have a spatula either. They are pliable, have a pleasant earthy taste, and I can see them being versatile. The serving size is right – all the fibre makes them filling so you can’t eat more than 1.5 in a sitting. Thank you for creating an amazing eggless recipe that won’t gross out my egg-hating husband when I cook. I am excited to try all the creative recipes you’ve listed here, especially for bread, pancakes and tortillas, which I love.
That is the most beautiful comment I read today. Thank you for trying my keto low carb recipes. XOXO Carine.
Never used psyyllium husk before and noticed so have done some research. Noticed your recipe uses more thsn the average recipe. Due to the husk being used as a laxative for some, concerned about getting too much of it in one wrwap. This recipe looks aawesome and love the low carb, no eggs, no baking powder..that’s hard to find. your thoughts on that amount of psyllium husk in your diet??Thanks
Hello and welcome on the blog ! Psyllium husk is a fiber, it is 100% fibre and s any fibre it helps with bowel movement. The total dietary fiber intake should be 25 to 30 grams a day from food. One of those wraps contains only 6 grams of fiber, from the husk, so it is absolutely fine to have one or two of those wraps. Note that a healthy wraps from the store or healthy bread (even not low carb) contains around 9 g fiber from 100g. Whatever the fiber are from husk and any similar plant-based sources the effect will be the same. As soon as you are in the range above it won’t be laxative, it will only ensure an healthy bowel movement and gut health. I hope it helps ! Enjoy the blog recipes. XOXO Carine
You’re a lifesaver! I’ve been doing keto for about 3 months and lately I’ve been struggling to find something a little more interesting to eat that also keeps me full. It’s been tough finding a wrap recipe that doesn’t use eggs or coconut flour as well, but this recipe is amazing. Tastes in between a corn and whole wheat tortilla in my opinion, easy to make, easy to find ingredients, great texture, not time consuming. I can’t say enough good things. I’m obsessed, thank you so much!
Thank you so much that is the most beautiful comment I read today. I am so happy you find my blog. Enjoy the low carb keto recipes around here. XOXO Carine.
I don’t normally comment on recipes but these were really delicious and worked fantasticlly on a 8″ tortilla press. I tripled the recipe and mixed in a stand mixer. Took balls out that weighed 60-70 grams each and gave them a quick press (parchment paper on each side) and threw them straight in the griddle. Came out fantastic. I accidentally used the tsp measure for oil instead of table spoon and it still came out fine.
Thank you so much for the lovely feedback! Enjoy the low carb recipes on the blog. XOXO Carine.
Hello,
I tried this recipe and I used the exact ingredients you have but my bread was sooo much darker in color. Do you know why that would be?
Hello! The color can be different regarding the brand of husk you are using, some even turn purple when cooked, I am not sure why. Also, if you use almond meal instead of blanched almond flour the color will be closer to a brown tortilla. The flavor will end up the same. Enjoy the low carb recipes on the blog, XOXO Carine.
Last time I measured the ingredients and this time I’m weighing them, but it seems much more than last time. Am I missing something?
Hi ! I am not sure what you mean, the recipe never changed. 1 cup of almond meal is always 120g etc. The recipe will came out the same if you measure in cup or grams. How did it goes?
Question. I clicked on your ingredients list to purchase the psyllium. It calls for ground but the psyllium is whole. Do I grind it? I’ve never used it and this is my first attempt to make tortillas.
Thanks
Hello! Both will work perfectly don’t worry too much about that. Enjoy the recipe. XOXO Carine.
Quick question: how do you make the coconut cream?
I buy coconut cream in can. It is sold in all supermarket, next to long life shelf milk or asian aisle. Enjoy ! XOXO Carine.
OMG i have been looking for a tortilla that taste good and has good texture this recipe is a winner… and I am very picky
Thank you so much for this lovely comment 🙂 You made my day! If you love tortillas I recommend you try next my coconut flour flatbread, such a great recipe too ! Ejoy the low carb baking recipes on the blog. XOXO Carine.
These tortillas are excellent, and they fit nicely into a diabetic diet. I skipped the salt, but added some garlic & chipotle, and they came out tasting amazing.
I just found this site today, and I’m looking forward to trying out some more of the recipes here. Thank-you for posting them!
That is amazing! I am so glad you find my blog, tried the recipe and give me such a beautiful feedback. Enjoy the recipes, XOXO Carine.
Hi Carine – this recipe was an absolute winner. I almost left the Keto diet because I couldn’t find the right recipe to make low carb bread that tasted like bread. Thank you for sharing this! I now have 2 batches in the oven as the whole family wants MORE!!
Oh thank you! This makes me very happy Enjoy all the keto bread recipes on the blog. XOXO Carine..
Hello,
These tortillas look delicious. If I store them in the fridge overnight, will they still remain soft the next day?
Sure!But you don’t have to store them in the fridge as there is no eggs or dairy. My recommendation is to place them on a plate, wrap the plate with plastic wrap to make sure they are not in contact with air (it would dry them slightly). They will stay soft few days in the pantry stored this way! Enjoy the recipe. XOXO Carine.