The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
Martina Slajerova- Ready in 1h
- 1.5 g net carbs
- 166 kcal
- Serves 10
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When I first made my keto tortillas I found the dough hard to roll as it kept tearing apart. I don't give up and I kept adjusting the recipe. Using whole psyllium husks and ground chia seeds and leaving the dough to rest for at least half an hour helped making it very flexible. You can roll the dough out until paper thin without it tearing apart.
This dough is versatile: you can make tortillas, tortilla bowls, taco shells and nachos — all from the same dough! The only difference is the cooking style — some are made in the oven, some on a pan. You can cook them until lightly browned but still flexible (tortillas) or until crispy (nachos).
How To Use Keto Tortilla Dough
Here are the meals you can create using the same dough:
Tortillas: I always have some of my keto tortillas at hand. They are great when you're busy and have little time to cook. Simply add any filling you like and wrap it up. Try smoked salmon & cream cheese, pulled pork with avocado, shredded chicken, tuna & home-made mayo with freshly cut vegetables. With tortillas you can also make burritos, enchiladas or quesadillas. Those of you who have my iPad or iPhone apps: Make sure you try Best Keto Enchiladas using my Essential Keto Crepes! or these keto tortillas.
Tortilla Bowls: Great with Guacamole (easy avocado salad, recipe is in the KetoDiet apps) or any of your favourite salads.
Taco Shells: Great when filled with meat, avocado & freshly chopped vegetables and topped with soured cream or grated cheddar cheese (recipe coming soon!). If you can do dairy, check out these amazingly simple and delicious Cheddar Taco Shells from DJ Foodie!
Tortilla Chips and Nachos: Nachos are perfect snacks for the upcoming Super Bowl! I like them with Guacamole, soured cream dip (soured cream, finely chopped chives or spring onion), cheese & jalapeño dip (cream cheese, grated Manchego cheese, finely chopped jalapeño peppers and hot sauce) or green salsa.
I wanted to show you how easy it is to make my tortillas so I created this quick video — I hope you like it!
What Can I Use to Make Keto Tortillas?
These keto tortillas are made with almond flour, coconut flour and flax meal, plus psyllium and chia seeds. They are egg-free so you'll only need to add water to make the dough. You can keep your tortillas plain or add seasonings of choice. Try some of these:
- 1 tsp paprika + 1/4 tsp chili powder (+ 0.1 g net carbs per serving)
- 1/2 tsp onion powder + 1/2 tsp garlic powder (+ 0.2 g net carbs per serving)
- 1/2 tsp curry powder + 1/4 tsp ground cumin + 1/4 tsp turmeric powder (+ 0.1 g net carbs)
- 1/2 tsp dried oregano + 1/2 tsp dried basil + 1/2 tsp dried thyme + 1/4 tsp dried lemon zest or 1 tsp fresh lemon zest (+ 0.1 g net carbs per serving)
- 1/4 cup pesto (only use 3/4 cup water). You can try my Red Pesto (+ 0.3 g net carbs per serving) or green Paleo Avocado Pesto (+ 0.6 g net carbs per serving)
Allergy-Friendly Swaps for Keto Tortillas
Nut-Free Keto Tortillas: Swap more flax meal for almond flour. You'll need about 1/2 packed cup (75 g/ 2.7 oz) flax meal for every 1 cup (100 g/ 3.5 oz) almond flour. Start with less and add more if the dough is too moist. You can also swap the almond flour for the same amount of ground sunflower seeds or ground pork rinds.
Coconut-Free Keto Tortillas: Use 1/2 packed cup (38 g/ 1.3 oz) flax meal or about 3/4 cup (75 g/ 2.7 oz) almond flour. Again, add more if the dough is still too moist.
Psyllium powder and ground chia seeds can be used interchangeably. If you don't have either, use about double the amount of flax meal.
Tips To Make the Perfect Keto Tortillas
- Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/brand or if you make you own ingredients (like flaxmeal from flaxseeds).
- For best results make sure you use whole psyllium husks. Using whole husks makes the tortillas more compact and flexible. This is different from my Ultimate Keto Buns where you need to use psyllium husk powder.
- When rolling the dough, you can use a silicon covered roller and a silicon mat.
- You can make 10 regular tortillas (8 inch/ 20 cm), or 5 large tortillas (12 inch/ 30 cm). If you roll them out really thin, you can make up to 12 regular tortillas.
Step-by-step
Place the flax meal, coconut flour, almond flour and psyllium husks into a bowl.
Optionally, add any of your favourite seasonings (see my tips listed above).
Add the ground chia seeds. To grind them, use a blender and pulse until powdered. Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.
Remove from the fridge and cut the dough into 6 equal pieces. Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.
Use a 20 cm/ 8 inch lid or bowl to cut out the tortillas.
Repeat with the remaining dough and the cut-offs until you get 10 tortillas. If you have any dough left, use it for making nachos.
Recipe
The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
★★★★★4.9This grain-free dough is so versatile! Perfect for tortilla bowls, tacos shells, nachos, breadsticks and even ...
- Hands on
- 20m
- Overall
- 1h
- Servings
- 10
- 1.5 g
- Net carbs
- 5.1 g
- Protein
- 14 g
- Fat
- 166
- kcal
Ingredients makes 10 tortillas
- Dry ingredients:
- Wet ingredients:
Instructions
Place the flax meal, coconut flour, almond flour and psyllium husks into a bowl.
Optionally, add any of your favourite seasonings (see my tips listed above).
Add the ground chia seeds. To grind them, use a blender and pulse until powdered. Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.
Remove from the fridge and cut the dough into 6 equal pieces. Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.
Use a 20 cm/ 8 inch lid or bowl to cut out the tortillas.
Repeat with the remaining dough and the cut-offs until you get 10 tortillas. If you have any dough left, use it for making nachos.
Nutrition per tortilla
Carbs 4%Protein 13%Fat 83% of calories
- Net carbs
- 1.5 g
- Total carbs
- 7.3 g
- Fiber
- 5.7 g
- Sugars
- 0.8 g
- Protein
- 5.1 g
- Fat
- 14 g
- Saturated fat
- 3.1 g
- Calories
- 166 kcal
- Sodium
- 237 mg · 10.3% RDA
- Magnesium
- 74 mg · 18.5% RDA
- Potassium
- 195 mg · 9.73% EMR
Nutrition by ingredient
| Per tortilla | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 0.9 g | 2.1 g | 5.3 g | 59 |
| Flaxmeal (flax meal), ground flaxseed | 0.2 g | 2.1 g | 4.7 g | 60 |
| Coconut flour, organic | 0.3 g | 0.5 g | 0.5 g | 11 |
| Psyllium husks, whole | 0.1 g | 0 g | 0 g | 0 |
| Chia seed meal (ground chia seeds) | 0.1 g | 0.3 g | 0.5 g | 8 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Ghee | 0 g | 0 g | 3 g | 27 |
| Total | 1.5 g | 5.1 g | 14 g | 166 |
Serving size tortilla
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Low FODMAP
- Vegetarian
- Vegan
How to Make Keto Tortillas
Preheat a heavy-bottom pan greased with just 1 teaspoon of ghee or lard. Place the tortillas, one at a time, on top of the hot pan and cook over a medium heat on one side for 1-2 minutes until lightly browned. Turn on the other side and cook for 30-60 more seconds. Don't overcook or the tortillas will become too crispy and will lose their flexibility. Grease more when needed and repeat for the rest of the tortillas.
How To Make Keto Tortilla Bowls
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the raw tortillas over a small heat-resistant bowl lined with baking paper and fold the edges round it to create a bowl shape. Lining the bowl is very important to prevent the dough from sticking. Place in the oven and bake for about 10 minutes until the top is lightly browned.
How To Make Taco Shells
Cut small pieces of baking paper and place the tortillas on top. Place over a grid in the oven and turn the oven on. Make sure you make them wide enough so you can later fit the filling. Cook until the oven reaches 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) and then cook for further 5-8 minutes or until crispy.
First time I made them, they were quite narrow (see below) so I now use one more grid to fit more filling in without breaking the shell. Once you have your taco shells done, you can use them in this recipe: Best Keto & Paleo Tacos
How To Make Tortilla Chips and Nachos
Roll out the dough and use a knife to cut triangular shaped nachos. Place on a pan greased with ghee or lard and cook on a medium heat for ~ 3 minutes on each side or until golden. Unlike tortillas, you should make the nachos crispy. You can also follow this recipe if you prefer to make them in the oven.
When done, leave them to cool down. To prevent the tortillas from getting too dry, place in an airtight container. Store at room temperature for 2-3 days, in the fridge for up to a week, or you freezer for up to 3 months.
Serve it with
Dishes that go well with tortillas.
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Comments & ratings (433)
I'm just wondering if something is wrong with me or all comments are fake 🤔. I cook really good! I keep making them because taste is nice but all recipe is totally wrong in case of measurements.... How 1cup of flour can be 100g 😳. No chance to make 20cm tortillas with it, still too sticky. And not sure what ingredients you use but colour is completely different too 😉
Hi Marta! I understand your concerns, but I want to clarify a few points. This recipe, along with its measurements, has been thoroughly tested, aligning with standard low-carb baking practices (which are different from regular baking practices). Specifically, 1 cup of almond flour weighing around 100g is accurate. Having said that, here's what I wrote in the tips section of this recipe:
Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/brand or if you make you own ingredients (like flax meal from flaxseeds).
If you used slightly less flax (I'd definitely go by weight), it is likely the cause of the dough being too sticky, making it harder to roll out thinner.
The difference in texture or color you're experiencing could be due to a variety of factors, including ingredient brands. As for color, it is almost certainly the type of flax meal you used. I suppose you used dark/brown flax instead of golden which would explain the difference. (Also see above: I have a video recipe attached to this to show you exactly what went in so you can see the type of flax meal used - see second ingredient added.)
As for the reviews, I assure you they are all authentic, from individuals who have successfully used this recipe. Frankly, I can't imagine anyone spending days writing over 400 fake reviews 😉 If you go through the comments, you'll see I've answered a few similar questions before. I hope this helps!
Well.... I used measurments cups and spoons together with scale, completely nothing match. 1cup equal over 280g. I even checked it before this comment. I understand small differences but this is huuuuuge
This is HUGE. Just to confirm, are you saying that one cup of almond flour (as 240 ml - US, or even 250 ml - UK) weighs 280 grams on your scale? This is definitely wrong. Think about it, it can't be more than water which is around 240 g and is more dense than any flour. I can't think of a single baking flour that would weigh 280 g/cup (maybe a fault with the scale?). A cup of granulated sweetener is about 200 g. If you look at any other blogs that use almond flour (all that have metric conversions), they will have it around 100 g.
By far the best keto chip I’ve tried(I’ve tried a lot). Delicious!! I did add some corn extract and it really smelled and tasted like corn tortilla chips. The texture from your recipe was spot on. Shared with friends who are also doing Keto and it was a huge hit. Thanks so much for all your hard work.
Thank you Patricia, I'm glad you enjoyed!
I just wanted to tell you how very much I appreciate all of the work and recipes you have shared with the KETO community. I can now have almost everything I thought I would never be able to have ever again since I became T2 Diabetic about 8 years ago due to stress from my job.
I will usually use Bocha Sweet, made from the kabocha plant for my sweetener, as it is the only keto/diabetic one I can stand and it is more natural and healthier than sugar alcohols like erythritol. (0 on the glycemic index) Or, Allulose which I have just discovered, although it does have a bit higher count for carbs) Otherwise, I use your recipes as they are and they are GREAT!
Thank you again for being so generous and for having such wonderful recipes!
Carol, thank you so much for your kind words and sharing your progress! I'm so happy for you ❤️ FYI Allulose has the same carb count as erythritol so you should be fine - it's my personal favourite!
Any tips for printing your recipes? I've tried several different browsers and the Print Recipe button does not work. thanks.
Hi Tara, I think you may be opening this in the Facebook app? this is the only instance we found to cause this bug. If that's the case, open this recipe in a browser instead of Facebook. Unfortunately, this is a bug on the Facebook app, not ours. We could not reproduce it on any browser so I don't believe it's us. I hope this helps!
I'd love to try these but am intolerant of flax. I'm thinking that chia might work as a replacement - do you have any thoughts on how to go about adapting it?
Thank you for all your very inspiring recipes!
I wish I could help here! Flax is the key ingredient in this recipe so I would not substitute it :-( It might work with alternatives but it would be different and will need a lot of testing. You will definitely need to use psyllium husks to have some flexibility. Or you can make these instead Just Like Corn Low-Carb Tortillas
Hi additional comment mine came out darker than yours. I’m not certain why. Thinking I’m not a chia seed fan.
This is almost definitely caused by one (or both) of these:
- you are using brown flax meal rather than golden
- you are using dark chia seeds instead of light (if you don't want to use chia seeds, you can just use more flax meal instead)
Either way, this won't affect the flavour!
Martina, maybe you could specify the golden flax and the white chia seeds when using these in recipes .....
Definitely! I just need to find the time to update older recipes... so far almost 1.7K so it won't be quick 😊 Having said that, brown flax and black chia seeds work just fine, it's just the colour that changes.
I just cooked these up…they taste yummy but they are a bit crumbly?
Hi Jacqueline, have you seen the video? Does the dough look similiar to yours? If not, I'm thinking you may need to add some water to make it more pliable/flexible.
(I'm sorry for the delayed response, life gets busy with newborn twins!)
I love this recipe! Today I rolled it out into a rectangle, cut into squares, brushed with grapeseed oil, sprinkled with salt and baked at 350 degrees. They reminded me of wheat thins. So yummy!
Glad you enjoyed! You may want to replace the grapeseed oil (inflammatory) with some avocado oil or ghee - much better options 😊
I made this just like the recipe and it was nasty taste like fish chips
I think your flax meal was rancid :-( That would explain the fishy taste. It's not the recipe or flax if you use fresh.
Hi
Can you leave out the coconut flour?
This sounds amazing. How long do you think the Chai mixture will last in the fridge?
Do you mean the raw dough (or was that meant for another recipe)? I'd say 5 days to be safe.
Then if I don’t use chia seed and psyllium husk , I have to use 220 g of flax meal x recipe?
I'd say 150 g. Start with less and add more if the mixture is too wet (give it some time to soak up the liquids).
I can't even make regular tortillas on my press...these blew my f#$%ing mind. I had just make a batch of pesto a couple of days ago, so I added that. I'm grateful for the video because my texture was WAY off compared to yours, so I kept adding water until it was similar. Making halibut tacos with avacado crema..YUM!
Thank you so much Mike, that is so great to know! 😊
Just made my first batch, these are awesome! Taste great!
Thank you
Yay! ❤️
Hey Martina, again another failproof recipe! Thanks heaps! I even used my tortilla press and they turned out perfect! I did line the press with baking paper and rolled the dough with slightly oiled hands. They didn't break and I could easily get them off the paper. Awesome 👍
Thank you Raz, I'm glad you enjoyed!
Ohhh My God.. this will be made asap thank you I have been low carb for 10 years and have tried many things that did not work out well... thank you again
sheila
Thank you so much Sheila, I hope you like it!
What can I use in place of chia seeds?
Thanks
You can use the same amount of flax meal (so just add 2 tbsp flax meal to it).
Ok so I don’t have psyllium or flax but have chia almond and coconut. Can I substitute any of these for the 3/4 cup flax meal and 2 T whole psyllium husk?
Hi Linda, flax meal and psyllium are probably the most important ingredients here because both provide flexibility to the dough. You could replace the psyllium with ground chia seeds (same amount) but I'm not sure how to replace the flax meal and still get the same results. I'm afraid you'll need to try. I'd start by using more almond flour and adding more ground chia seeds. I hope this helps!
Thanks. I’ll get some flaxseed mea. Don’t think they have the psyllium.
Replaced psyllium with the ground chia and made in lot taco salad. Wow, delicious. My husband even thought they were really good. Had to cook longer than ten minutes though. Thanks for a great recipe.
Thank you! As a Texican, the hardest part of Keto for me has been the lack of tortillas. These were fabulous! Thank you so very much for your perseverance and sharing the results. 😊
Thank you so much, I'm glad you enjoyed! ❤️
Love the Keto Tortillas! But I’m only getting 6, 5” tortillas. I’m measuring everything to the gram. And I’m even using a tortilla press. I’m thinking I should add some more water (I just using the 1 cup)? Or am I doing something wrong?
I'm sorry for the delayed response, all those holiday recipes got me stuck in the kitchen! 😊
The ingredients are correct, including the water. You should only add more water if it's too dry (2 to 4 tablespoons). I'm just thinking that you didn't make them as thin as I did. I made them quite thin - they keep well together with the flax and psyllium. If you only make 6, then they will just be a little thicker. If you have my app (ketodietapp.com), you can easily adjust the recipe (in the Recipes section) by cloning it and then adjusting the recipe to make 6 tortillas. I hope this helps!