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I have been eating tortillas with nearly every meal for as long as I can remember. It has always been my favorite carb! But, of course, they’re impossible to eat on keto… unless you make your own! Corn and flower tortillas have well over your daily intake of carbs if you’re on keto, but this easy homemade keto tortilla recipe has just 2g net carbs per tortilla!

The key is that they are made with mainly almond flour, but still taste just as great.

The easiest way to make homemade tortillas is with a tortilla press. I use the Uno Casa cast iron tortilla press. It comes with 100 sheets of parchment paper, which you will need, so it’s the best deal out there. You can roll tortillas with a pin, but they are super hard to roll without cracking- so a tortilla press is ideal if you’re going to be making homemade tortillas.  

The tortilla press also comes in handy for anything else that requires flattening dough (empanadas, arepas, quesadillas, pitas, tortilla chips, etc).

I specifically love the Uno Casa tortilla press because it is made with high-grade preseasoned cast iron, therefore non-toxic and extremely durable- yet super affordable! It’s also easy to clean, especially when you use the parchment paper it comes with.

Disclosure: This post was sponsored by Uno Casa.

Easy Homemade Keto Tortilla Recipe

Cook Time 5 minutes

Total Time 15 minutes

Servings 8 tortillas

Calories 89 calories per tortilla

Carbs 4g carbs

Fiber 2g fiber

Net Carbs 2g net carbs

Fat 6g fat

Protein 3g protein

Easy Homemade Keto Tortilla Ingredients

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 teaspoons apple cider vinegar
• 1 egg lightly beaten
• 3 teaspoons water

Special equipment

• Uno Casa tortilla press

Easy Homemade Keto Tortilla Instructions

1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps.
2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
3. Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to three days in the fridge).
4. Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
5. Break the dough into eight 1” balls (26g each).
6. Roll out between two sheets of parchment (the Uno Casa tortilla press comes with 100 sheets of parchment paper) in a tortilla press  until each round is 5-inches in diameter.
7. Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
8. Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).
9. These tortillas taste best if you eat them right away. But you can also keep some dough in your fridge for up to three days, and they also freeze well for up to three months. Then just press them and through them on the stove when you’re ready to eat them.

Recipe Notes

Coconut flour burns pretty fast. So while this does help you to get the traditional charred marks of regular tortillas, you do need to keep an eye out for them to keep them from burning too much. Having said that, you do want your skillet to be very hot in order for the tortillas to cook quickly (in under a minute) and stay pliable. Like any tortilla, if the heat is not high enough it will harden and crack. So heat up the skillet or griddle for a bit before throwing the tortillas on there. 

Xoxo,

Jessica