Fluffy & Flexible Keto Tortillas (That Don’t Taste Like Eggs!)

If you’ve been living the low-carb life for any amount of time, you already know the struggle is real when it comes to finding a good keto tortilla. Most store-bought options are either packed with questionable ingredients, dry as a desert, or taste more like cardboard than comfort food.

But what if I told you there’s a way to make soft, flexible, and delicious keto tortillas at home—with just a few pantry staples and zero wheat, gluten, or eggs? Yup, it’s totally possible—and they hold up for tacos, quesadillas, wraps, and more.

Let’s dive into this easy and satisfying keto tortilla recipe that’ll have you saying “Bye-bye, lettuce wraps!”

Why You’ll Love These Keto Tortillas

These tortillas are:

• Low in carbs – Just 2g net carbs per tortilla!

• High in fiber – Thanks to the psyllium husk.

• Keto-approved – No flour, no grains, no sugar.

• Deliciously neutral in flavor – Perfect for both savory and sweet fillings.

• Flexible and sturdy – They won’t break when you wrap them.

Whether you’re making a quick breakfast wrap or hosting Taco Tuesday, these tortillas are a total game-changer.

Ingredients You’ll Need

To make 6 medium tortillas, you’ll need:

• 1 cup almond flour (blanched works best)

• 2 tablespoons coconut flour

• 1 tablespoon psyllium husk powder (for that flexible, doughy texture)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup boiling water

• 1 tablespoon olive oil (optional, for softer tortillas)

Want to double the batch? Just double everything—these freeze beautifully!

Step-by-Step Instructions

Step 1: Mix the Dry Ingredients

In a mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir with a fork or whisk to evenly distribute the ingredients.

Step 2: Add Boiling Water

Carefully pour in the boiling water. (Tip: Use freshly boiled water from a kettle for best results.) Stir the mixture quickly with a fork or spatula—it will start to thicken almost immediately.

Add olive oil if using and continue stirring until a dough forms.

Step 3: Let the Dough Rest

Let the dough sit for about 5–10 minutes. The psyllium will absorb the liquid and make the dough easier to handle.

Step 4: Divide and Roll

Divide the dough into 6 equal pieces. Roll each piece into a ball.

Place a ball between two sheets of parchment paper and use a rolling pin to flatten into a thin circle (about 6 inches wide). You want it thin but not see-through.

Tip: Don’t have a rolling pin? Use the bottom of a flat glass!

Step 5: Cook the Tortillas

Heat a non-stick skillet or cast-iron pan over medium heat (no oil needed). Place one tortilla into the pan and cook for about 1–2 minutes on each side, or until lightly browned and flexible.

Repeat with the remaining tortillas.

Step 6: Serve and Enjoy!

Your homemade keto tortillas are ready! Use them immediately or store them in the fridge for up to 5 days—or freeze for up to 3 months.

Nutrition Info (Per Tortilla – Approximate)

• Calories: 90

• Fat: 7g

• Protein: 3g

• Total Carbs: 6g

• Fiber: 4g

• Net Carbs: 2g

Tips for Perfect Keto Tortillas

✅ Use psyllium husk powder, not whole husks. It makes a huge difference in texture. Whole husks won’t absorb water the same way.

✅ Roll evenly. Uneven tortillas can lead to overcooked edges and raw centers.

✅ Keep them warm. If you’re serving a crowd, place cooked tortillas on a plate covered with a towel to keep them soft and pliable.

✅ Don’t overcook. You want them just cooked through—not crispy unless you’re making chips or tostadas.

Tasty Ways to Use Your Keto Tortillas

These tortillas are the ultimate blank canvas! Try them with:

• Breakfast burritos – Scrambled eggs, avocado, bacon, and cheese.

• Taco night – Fill with seasoned ground beef, shredded lettuce, and salsa.

• Quesadillas – Add cheese, fold, and toast in a pan.

• Wraps & pinwheels – Turkey, cream cheese, spinach… so good!

• Mini pizzas – Top with sauce and cheese, then bake until melty.

You can even cut them into wedges and bake them into chips for dipping!

Troubleshooting

My dough is sticky.
Add a tiny bit more coconut flour and mix again. The dough should be soft but not tacky.

They’re breaking when I fold them.
You may have rolled them too thin or overcooked them. Make sure they’re cooked until just pliable and try adding a bit more psyllium next time.

They taste too much like almond flour.
Try adding a pinch of garlic powder or cumin to the dough for a more savory flavor.

Storage & Freezing

• Fridge: Store in an airtight container with parchment between each tortilla for up to 5 days.

• Freezer: Freeze in a zip-top bag with parchment between each tortilla. Reheat in a dry skillet or microwave wrapped in a damp paper towel.

Frequently Asked Questions

Can I use flaxseed instead of psyllium?

You can, but the texture will be more brittle. Psyllium is what gives these tortillas their amazing flexibility.

Are these tortillas gluten-free?

Yes! They’re completely gluten-free, grain-free, and sugar-free.

Can I bake them instead of using a skillet?

Yes, you can bake them at 350°F (175°C) for 8–10 minutes, flipping halfway through. The texture may be slightly drier, but they’ll still work for wraps.

Final Thoughts

Once you try these homemade keto tortillas, you’ll never want to go back to store-bought options. They’re soft, foldable, and totally satisfying—with none of the ingredients that mess with your macros.

Whether you’re meal prepping for the week or just craving a good taco night without the carb crash, these tortillas deliver every time.

Go ahead—wrap up your favorite flavors and enjoy the keto life without compromise!

Got questions or variations you’ve tried? Leave a comment below and let’s swap tortilla tips!