Keto Almond Flour Tortillas

Keto Almond Flour Tortillas are a flexible low-carb essential for so many different recipes. The obvious is for any Mexican dish where the tortilla is the base for the recipe. Think tacos, tostadas, and even delicious enchiladas! We used our almond flour tortillas recently with our Chicken Tinga (Pollo de Tinga) recipe (pictured below). We also use this recipe for Italian cannelloni and manicotti. Our tortilla is a perfect substitute for the pasta shell.

We do make Taco Shells – Quick and Easy when we are in a hurry, or simply need to make just one. Those are made in the microwave with only 5 ingredients and are ready in 2 minutes! The ingredients are similar, the technique is different, and we do add sweet corn extract in the microwave version. Our Keto Almond Flour Tortillas are made in a more traditional manner. We even use a cast iron tortilla press.


We use almond flour for this recipe. Make sure you buy blanched almond flour. It is processed without the husk of the almond and is much better for duplicating the texture of wheat flour. Kirkland brand found at Costco is an excellent choice, as is Anthony’s Blanched Almond Flour found on-line from Amazon. Both are gluten-free.

The “usual suspects” are included in the recipe. Xanthan Gum for elasticity and to hold the finished product together and Baking Powder to aid in rising. We use a touch of garlic powder, also – everything tastes better with garlic! If you follow our blog you will quickly notice we usually specify Bragg Organic Apple Cider Vinegar when we use apple cider vinegar in a recipe. We love the stuff. It is simply the best!

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Preparation Tips

Let’s talk food processor. You could simply use a bowl to form your dough, but a food processor works so much better. Joanie has always used her ancient Hamilton Beech food processor that is, as they say, “older than the hills.” You can check out a picture on our Healthy Homemade Dog Food post. However, I finally convinced her to add a new larger and more powerful processor to our low-carb kitchen. We invested in a Breville 16 cup Sous Chef. It is well worth the money. You can check out that dynamo by clicking on the link above in our ingredient section.

We also invested in a cast iron tortilla press. We used to always use a rolling pin and wax paper to form the shell for the tortilla. The wax paper was needed since the dough is somewhat sticky. However, a tortilla press is a good investment. Especially when you see how many uses you will find for Keto Almond Flour Tortillas. We recommend a Victoria cast iron press (pictured above) if you want to add another kitchen tool. You can buy it by clicking the link above.

With practice you will become proficient at making these tortillas quickly. Medium heat with a cast iron skillet (no oil) yields a hot enough pan that your tortilla will cook quickly and not burn. We cook the first side for 10 seconds, then flip and cook for an additional 15 seconds. Test a few to make your own times. The tortilla should be cooked through, be pliable, and show a few cooking marks – just like a wheat flour tortilla.

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The Essential Low Carb Almond Flour Tortillas

Whether you need shells for your favorite taco or a flat tostada for Huevos Rancheros our Keto flour tortilla is essential. Get creative and cut them into triangles and fry for salty nacho chips to dip in guacamole. Joanie loves to fry them in a skillet with cheddar or a Mexican cheese blend on top. She then puts Rotel Tomatoes on top and has a tasty cheese crisp. So dust off that food processor, invest in a tortilla press, and enjoy our Tasty Keto Almond Flour Tortillas!

Keto Almond Flour Tortillas

Recipe by Joanie and Chris
4.9 from 39 votes
Course: Low Carb EssentialsCuisine: MexicanDifficulty: Easy


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Cooking time




Resting Time


Net Carbs


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Keto Almond Flour Tortillas are easy to make and are perfect for tacos, tostadas, and enchiladas! A definite low-carb essential that is also gluten-free. All the taste and only 3g of net carbs!

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  • Place all of the dry ingredients in a food processor and pulse a few times until combined. Turn on the food processor and take turns pouring in the wet ingredients, in order, as it runs. A sticky ball will be formed.
  • Wrap in plastic and knead to form a cylinder. Refrigerate for 10 minutes. Unwrap and cut the dough into eight sections – roll the sections into balls.
  • Place each ball, in turn, onto a cast iron tortilla press with parchment paper on top and bottom and close to form a perfect 5 inch tortilla. If you do not own a tortilla press you can use a roller with the dough ball between two pieces of parchment paper.
  • Heat a cast iron skillet over medium heat – no oil. Cook one side of your tortilla for 10 seconds. Flip using a thin spatula and cook on the other side for approximately 15 seconds. They should be cooked, yet pliable.
  • Cool the tortillas on a cooling rack for a few minutes before using. They freeze well between pieces of parchment paper. They can also be reheated in a skillet.


Chef’s Notes

Nutrition Facts

  • Calories: 102.1kcal
  • Carbohydrates: 4.8g
  • Protein: 4g
  • Fat: 8.3g
  • Saturated Fat: 0.7g
  • Trans Fat: 0g
  • Cholesterol: 20.5mg
  • Sodium: 114.1mg
  • Potassium: 114.3mg
  • Fiber: 2.6g
  • Sugar: 0.6g
  • Vitamin A: 30IU
  • Calcium: 79.7mg
  • Iron: 0.7mg
Anthony’s Blanched Almond Flour, 2 lb, Finely Ground, Gluten Free, Non GMO, Vegan, Keto Friendly
  • Made from Ground California Almonds – that’s it!
  • Batch Tested and Verified Gluten-Free

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  1. Sarah Aaron

    Joanie, what is purpose of adding “Apple Cider Vinegar” to recipe, Keto Almond flour Tortillas? Do I really need it?

    • Joanie and Chris

      Traditionally, apple cider vinegar is used with wheat based flours to break down phytic acid. The acid is also found in nuts and legumes, and thus nut based flour. The vinegar will make the tortillas softer and easier to digest. Of course, like any recipe, experimentation to one’s taste is fine. I am just so used to this way I make tortillas, whether in the past using wheat flours to my now Keto version with almond flour. Thanks for the question, I hope you enjoy my tortillas . . . Joanie.

  2. I just made these tonight and they were fantastic!!! I made them exactly to recipe and then used them to bake cheese quesadillas. The whole family loved them. I cannot wait to try them fried for chips.

    • Joanie and Chris

      So happy that our tortillas were enjoyed. We make tortilla chips a lot since we love guacamole! Thanks so much for the kind words . . . Joanie.

      • I made them again tonight, and I just had to let you know that they worked perfectly to make Birria tacos!! They held together beautifully being dipped in sauce, folded, filled and then fried. I would say they held together even better than corn tortillas!! I made a double batch and then made 12 so that they were slightly thicker and bigger. Will have to make a huge batch soon to freeze, so that I always have them on hand.

        • Joanie and Chris

          So pleased you enjoyed my recipe. You can really do a lot with them so freezing is a great idea. Thank you so much for the comment . . . Joanie.

  3. Is that the nutrition info per tortilla?

  4. Do you bake or fry to make the chips (non flexible)?

    • Joan and Chris

      We cut them into triangle shaped chips then fry them in avocado oil for a few seconds. It does not take long. They will crisp up more when you remove them from the oil. We place them on a cooling rack and sprinkle them with salt as soon as we remove them from the oil. Experiment with the timing but a few seconds should do it. Frying will make them crispy. Thanks for the comment . . . Joanie.

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