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!
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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
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
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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the BEST
thank you!
Amazing! Best low carb tortilla recipe that I’ve tried. I do find that using the exact measurements in this recipe leaves the batter a little too wet. But I add a lot of powdered spices so that seems to balance it out. Love this recipe!
I have used almond and/or coconut flour for zucchini wraps that turned out great. These look at least as good!!
WOW – this was so good.
WOW – this was so good. Very clever. I used chilli infused oil which was really nice. I didnt have a rolling pin so my hubby cut me a piece of plumbing pipe and it is non stick so i didnt need the top parchment paper !! The non stick pan was not very – so i dropped it onto the sandwich press hotplate and gently closed the lid. PERFECT result. I wanted to pizzerise it so i put toppings on – tomato sauce – olives and tempeh and popped it in the over for a few minutes. Came out lovely and slightly crispy – great mouthfeel
I am completely gobsmacked! They are so good and were easy to make. This is perhaps the perfect keto bread ever and it is egg free so my husband with an egg allergy can eat them too. It is crazy!
These were the first gluten free ‘wraps’ I’ve ever had any success with! We didn’t need them to be keto, so I dusted them with tapioca to help reduce the sticking so I could cook them in a stainless steel pan. It worked a treat and they didn’t stick at all. I was wary of rolling them too thin so they only ended up being around 15cm diameter (around 6 inches?); a little bigger would be better though. They did puff up a little when cooking so I might try rolling them a bit thinner next time to get them a little bigger. All in all very happy with them though – and a big thumbs up from all the kids!
Thank you so much. Fajitas and shawarmas are back on the menu. My husband loves these – they are so authentic.
Hi, I want to know if is possible to substitute the psyllium, because I am a alergic. Please Thank you 😊
I just made this today. I’m super impressed with these. Every other recipe has been so disappointing to say the least. I did a 3x batch and added chili powder, cumin, Spanish paprika, garlic powder and salt. The taste was great!! Family said Doritos as soon as they tried a peice. Not sure if these can roll up for enchiladas and may crack a little for tacos, but, I dont care. These are gonna make great tostadas, quesadillas, Italian flat bread sandwiches(different herbs) etc…I can’t thank you enough for this!!!
I didn’t try something else unfortunately, maybe an egg will work but you will have to decrease water by about 3 tbsp. Hope it helps. Enjoy, XOXO Carine
Simply fantastic, I made it for for Vegan, Gluten free husband and he absolutely loved it.
Thank you
Hi Carine,
thank you for your amazing recipe. My husband is a vegan and gluten free kind of a guy. I made him this bread and it was a 100% winner, he LOVED it. The only issue I had with it was that my bread came out purple. 🙁 what did I do wrong? The only thing I can think of is that in the recipe it calls for a whole husk, and I used a powder. Would you be kind enough and tell me what I did wrong please?
Thanks a million.
Thank you for this lovely review! Some husk brands turns food blue/purple so you didn’t do something wrong, simply buy a different brand to avoid that next time. I love Now food psyllium husk powder
A big thank you. These are perfect! The best gluten free tortilla recipe I’ve found. Worked perfectly as a wrap.
Brilliant Recipes – thank you x
Hi Carine – thank you for your bread recipes which I have been baking. This tortilla recipe is appealing but can I bake tortilla? It’s a new thing for me. Thank you
I baked this and it made a delicious bread. The only change I made was to add much more water ( I didn’t measure how much – just until it was very doughy). It raised beautifully.
I didn’t bake this recipe simply because the tortillas dough will end up very crunchy, not flexible and you won’t be able to roll food instead without the tortilla breaking appart. That is why I recommend a pan to cook these. I hope it make sense! Enjoy the recipe, XOXO Carine
I just made these and it was super easy. I remembered a tip I saw for flipping omelettes were when the first side is done you slide it onto a lid to a pan then flip it over onto the stove top pan . It was easy.
As I make my own almond milk I’m always on the look out for recipes to use up the almond meal. So I gave this recipe ago , I defrosted my almond meal at room temperature and used less water as this was already moist. Followed the rest of the recipe but replaced the olive oil from cold press hemp oil. Once all the ingredients was mixed I let it rest for 10 minutes then divided into 4 and cooked in a non stick heavy pan. Turned out great .
Hi Carine,
I made the tortillas today, they were just amazing :-0. We had a fantastic tortillas dinner!
Thanks a lot for sharing this wonderful recipe!
Best!
Gigi
This recipe is so amazing. I made it today for my breakfast burrito and I will forever make these. I followed the recipe exactly how it’s stated on this site. Thank you for this tortilla alternative.
is psyllium husk powder ok to use? Because some of bags say different please help
You can use husk powder as soon as it is suitable for baking. You can’t use husk powder supplement like Metamucil. I hope it helps, XOXO Carine
I tried these last week and they were really really GREAT! Tried to make them today again and it was a complete mess 🙁 , the dough was very very sticky it was hard to shape them or even try to take them off from the parchment paper. I used both white almond flour and almond flour meal this time, could that be the reason? I could definitely tell the flavor was not the same as last time. Also, can I use xanthan gum instead of psyllium husk? and how much should I use? Thanks!
You should never use xanthan gum instead of psyllium husk in my bread recipes ! While it can work in cake recipe when less than 1/2 teaspoon is required, this swap doesn’t work when a recipe calls for a larger amount of psyllium husk husk. Your dough is too wet and sticky because you used almond meal in he mix of flour. Almond meal is coarse and doesn’t absorb moisture as well as almond flour. This explain why your dough was so sticky. You can always fix that by adding more psyllium husk 1 teaspoon at a time to get the batter together. I hope it gets better next time. XOXO Carine.