Nut-Free Keto Tortillas

My best friend is allergic to not only nuts, but also coconut. This makes cooking for the two of us is somewhat tricky so whenever I get the chance to create a recipe that is both keto AND nut-free and coconut-free, I jump at it. This low-carb recipe is also egg-free and vegan in case you can't eat eggs either.

These nut-free keto tortillas are based on Martina’s original Keto Tortilla recipe but I have switched the almond meal and coconut flour for more ground flaxmeal and the addition of lupin flour. They are not like proper Mexican tortillas but if you're keto, you are going to love them!

I made 6 tortillas using this dought but you could make up to 8 tortillas if you roll the dough out thinner. I deliberately kept these plain but you could add whatever seasonings you like, smoked paprika, Italian herbs, nutritional yeast, grated Parmesan, onion powder or garlic powder.

These grain-free tortillas look fragile, but they are so sturdy and flexible and have a lovely deep flavour from the flaxmeal.

Looks like I’ll be having Taco Tuesday with my bestie soon. Enjoy!

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Step-by-step

1. Prepare all the ingredients you're going to use.

   

2. Place al of the dry ingredients into a mixing bowl and then add the 1 cup of water.

3. Mix by hand until a dough forms, add 1 tablespoon of additional water at a time until you have a soft, but not sticky, dough.

   

4. Form a thick log and wrap in cling wrap before chilling in the fridge for an hour.

5. Remove from the fridge and cut into six even slices. (I made 6 thicker tortillas but you can get up to 8 tortillas if you roll them out thinner and use any off-cuts to form more dough. Nutrition facts calcutlated with 8.)

   

6. Roll each slice very thinly between two sheets of baking paper and then use a 20 cm (8 inch) saucepan lid or plate to cut out a circle.

   

7. Repeat for all six and leave layered with baking paper until you’re ready to cook.

   

8. Heat your frying pan over medium heat and lightly grease before placing the tortilla in and cooking for 1-2 minutes before flipping and cooking for a further 1 minute. You don’t want the tortillas to cook too much or to become crispy, or they will lose their flexibility. Continue until all 6 are cooked.

   

9. Serve as tortillas or nachos or make nachos cups out of them. Store, in an airtight container, in the pantry for up to 10 days. You can also freeze them, divided by a piece of parchment paper, for up to 4 months.

   

Recipe

Nut-Free Keto Tortillas

★★★★☆4.3 (21 ratings)

These keto tortillas are nut-free, egg-free and coconut-free. They are sturdy, flexible and perfect for Taco ...

Hands on

20m

Overall

1h 20m

Servings

8

0.7 g

Net carbs

6.5 g

Protein

11.8 g

Fat

149

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 tortillas

• 1 cup ground flaxmeal (150 g/ 5.3 oz)
• ¹/₂ cup lupin flour (60 g/ 2.1 oz)
• 2 ¹/₂ tbsp psyllium husks (10 g/ 0.4 oz) – use whole husks, not powdered
• 1 tsp sea salt
• 1 cup room temperature water (240 ml/ 8 fl oz), plus ¹/₄ cup kept separate
• 2 tbsp olive oil or coconut oil for greasing pan

Instructions

1. Prepare all the ingredients you're going to use.

2. Place al of the dry ingredients into a mixing bowl and then add the 1 cup of water.

3. Mix by hand until a dough forms, add 1 tablespoon of additional water at a time until you have a soft, but not sticky, dough.

4. Form a thick log and wrap in cling wrap before chilling in the fridge for an hour.

5. Remove from the fridge and cut into six even slices. (I made 6 thicker tortillas but you can get up to 8 tortillas if you roll them out thinner and use any off-cuts to form more dough. Nutrition facts calcutlated with 8.)

6. Roll each slice very thinly between two sheets of baking paper and then use a 20 cm (8 inch) saucepan lid or plate to cut out a circle.

7. Repeat for all six and leave layered with baking paper until you’re ready to cook.

8. Heat your frying pan over medium heat and lightly grease before placing the tortilla in and cooking for 1-2 minutes before flipping and cooking for a further 1 minute. You don’t want the tortillas to cook too much or to become crispy, or they will lose their flexibility. Continue until all 6 are cooked.

9. Serve as tortillas or nachos or make nachos cups out of them. Store, in an airtight container, in the pantry for up to 10 days. You can also freeze them, divided by a piece of parchment paper, for up to 4 months.

Nutrition per serving, 1 tortilla

Carbs 2%Protein 19%Fat 79% of calories

Net carbs

0.7 g

Total carbs

9.4 g

Fiber

8.8 g

Sugars

0.5 g

Protein

6.5 g

Fat

11.8 g

Saturated fat

1.2 g

Calories

149 kcal

Sodium

300 mg · 13.1% RDA

Magnesium

74 mg · 18.5% RDA

Potassium

155 mg · 7.74% EMR

Nutrition by ingredient

Per 1 tortilla	Net carbs	Protein	Fat	kcal
Flax meal (flaxmeal), ground flaxseed	0.3 g	3.4 g	7.9 g	100
Lupin Flour (Lupina)	0.2 g	3 g	0.5 g	19
Psyllium husks, whole	0.1 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Water, still	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	3.4 g	30
Total	0.7 g	6.5 g	11.8 g	149

Serving size 1 tortilla

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan