Low Carb Keto Almond Flour Tortillas

I used to grieve over tortillas. You know, the soft, bendy kind that wraps around a taco filling like a warm hug. But every low-carb version I tried? Either too eggy, too brittle, or one sad psyllium sheet away from cardboard. After many test rounds (and a few tortilla tantrums), this version finally nailed the trifecta: soft, flexible, and doesn’t fall apart mid-taco.

Let’s break down why it works—because this isn’t just almond flour and hope.

What Solves the “Sad Keto” Tortilla Problem

This recipe ditches the usual “just almond flour” fail because:

• Psyllium husk gives structure and that glorious chew without gluten.
• Unflavored gelatin keeps it tender and rollable—not stiff or cracking like those fiber-brick wraps.
• And eggs + warm water = the moisture glue. But you do have to watch the ratios. Too wet? Mush. Too dry? Tortilla frisbee.

What Packs Flavor Without the Carbs

• Almond flour (125g) – Low carb, rich flavor, but not enough hold on its own.
• Psyllium husk powder (14g) – The binder and bend-boost. Gives that gluten-free tortilla vibe without the grit.
• Unflavored gelatin (10g) – Yep, the kind from the baking aisle. Not for jello shots—this gives elasticity. Collagen fans, this one’s for you.
• Sea salt (1/4 tsp) – Balances everything. Don’t skip.
• Eggs (2, room temp) – Binder + moisture.
• Warm water (2 tbsp, more if needed) – Helps hydrate the psyllium and activate the gelatin.
• Oil for frying – Very light coat. Just enough to kiss the pan.

Keto Swaps That Actually Work

Want to swap?	Here’s what happens
Coconut flour for almond	Don’t. Way too absorbent. You’ll end up with a dry mess.
Flax meal for psyllium	Okay-ish in a pinch. Flavor changes, and the texture is less elastic.
Agar-agar instead of gelatin	Vegan-friendly, but more brittle. Worth trying if needed.
Egg whites only	You’ll lose some richness and elasticity. Add a tiny bit more gelatin to compensate.

How I Ruined It (And Recovered)

What Went Wrong	Why It Happens	How to Fix It
Dough was too crumbly	Not enough water or over-measured flour	Add warm water 1 tsp at a time until pliable
Tortilla cracked on pan	Pan not hot enough / dough too dry	Preheat well + rehydrate dough slightly
Too stiff when cooled	Overcooked or too thick	Roll thinner + reheat to restore flexibility

How to Make It (Step-by-Step)

1. Process dry ingredients – Almond flour, psyllium, gelatin, and salt go into the food processor. Blend until uniform.
2. Add wet ingredients – Crack in the eggs, pour in warm water. Blend until the dough pulls together in a moist ball. Not sticky, not crumbly. Just dense and pliable.
3. Divide dough – Flatten into a disc and slice into 6 like pie slices.
4. Roll it out – One dough ball between parchment sheets. Roll until thin-thin—1/16 inch. Thicker = sad flatbread.
5. Heat the pan – Medium-high. Wipe oil with a paper towel to avoid crispy tortillas.
6. Cook – Drop parchment-side-down into the pan, peel parchment carefully, cook 30–60 seconds per side. Brown spots = good.
7. Keep warm – Stack under a clean towel while cooking the rest. Or microwave 10–15 seconds later to re-soften.

Keto Cooking Tricks That Help

• I roll all 6 tortillas and store them raw (between parchment) in the fridge. Cook to order.
• If the dough feels dry, I knead in ½ tsp of water per ball. Psyllium drinks moisture fast.
• A tortilla press makes this faster—but only if you still use parchment or plastic wrap.

Keeping It Keto-Friendly All Week

• Fridge: Stack with parchment between, airtight container, up to 5 days.
• Freezer: Parchment between each tortilla in a zip bag. Defrost and pan-toast or nuke before serving.
• Macros after reheat: Still keto. No weird blood sugar spikes, even after freezing. I tested.

Can I Eat This on Keto? (Yes, Here’s Why)

• 7g total carbs – 4g fiber = 3g net carbs per tortilla
• Keeps blood sugar stable (thanks psyllium + fat balance)
• No flours that spike insulin (bye, tapioca)
• Doesn’t trigger cravings like “keto bread” sometimes does

Nutrition Facts

Serving Size: 1 of 6 tortillas

Nutrient	Amount
Calories	172 kcal
Total Fat	13g
– Saturated Fat	1.1g
Cholesterol	63mg
Sodium	23mg
Potassium	50mg
Total Carbohydrates	7g
– Dietary Fiber	4g
– Sugars	0g
Net Carbs	3g
Protein	8g

Check out More Recipes:

• Low Carb Keto Tacos Recipe
• Low Carb Keto Instant Pot Fajitas
• Low Carb Keto Philly Cheesesteak Casserole