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Almond Flour tortillas Keto + Vegan

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Almond flour tortillas are delicious soft, flexible keto + low carb + vegan flatbread.

almond flour tortillas keto vegan

Plus, this easy 5-ingredient tortilla recipe makes delicious homemade sandwiches that won’t blow your carb count. Yes, one tortillas only has 3.2 g net carbs! So if you are missing bread on your low carb keto diet, there are the ones to try.

There is absolutely no secret that I am a bread lover, right? I have been eating low carb for 5 years but I never gave up on bread. Of course, I make my own recipes all the time to keep my carbs in control and these vegan tortillas are my favorite.

What are almond flour tortillas?

Almond flour tortillas are flexible, gluten-free keto tortillas made with almond flour. They are perfect to roll any food and create delicious sandwich wraps. Also, almond flour tortillas are egg-free, dairy-free and therefore keto vegan tortillas too! The magic ingredients that provide this flexible texture without using eggs is psyllium husk, keep reading I will tell you more about it!almond flour tortillas keto vegan

What is psyllium husk ?

Psyllium husk is 100% fiber so it means it’s a ZERO carb food. This is the amazing ingredients that makes these almond flour tortillas a plant-based keto recipe. Indeed, psyllium husk is extracted from a plant’s seeds. It’s a great gluten-free low-carb baking flour to add elasticity to breads without using eggs. It should be noted that some husk brands can turn purple when baked. Therefore, I recommend you use a specific psyllium husk brand to avoid purple-ish tortillas.

How do almond flour tortillas taste like?

These are very similar to the wholemeal wraps you have been used to eat. In fact, they are easy to roll with some coarse texture from the almond flour and husk that gives them a lovely wholemeal flavor. Of course, they don’t contain gluten and only 3.2 grams of net carbs per wraps . I should note that if you prefer soft and light tortillas I have a lovely keto coconut flour flatbread  recipe for you and a flax meal wraps recipe too.

almond flour tortillas keto vegan

An easy 5-ingredient tortilla recipe

Obviously, this is an easy low carb recipes, you know Sweetashoney always provides recipes with a few ingredient right? So here you need only 5 ingredients, to make tasty almond flour tortillas.

  • Almond flour or almond meal both work
  • Whole psyllium husk – don’t substitute for something else, it gives the perfect elasticity to these egg free wraps. Also, don’t use metamucil fiber supplement in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple or blue.
  • Water – lukewarm works best, think bath temperature
  • Salt
  • Olive oil or vegetable oil of your choice
  • Spices – they are optional but I love to add a combo of garlic powder and ground cumin. Others spices you can use are smoked paprika, turmeric, dried oregano. I love to use a spice that matches the filling I will add in my wrap. I use oregano for italian wrap, turmeric for Indian fillings and paprika or cumin for Mexican fillings.

almond flour tortillas keto vegan

How to nail your low carb tortillas every time?

1.Weigh your ingredients

It can be tricky to bake with low-carb flour for a few reasons:

  • flours can be different from brands to brands. Some almond meal are coarser than almond flour and same for whole husk.
  • they contain lots of fiber. Fiber is highly water absorbent and the finer your meal, the more liquid it will be absorb

For these reasons, I recommend to weigh your dry ingredients to ensure a total success with low carb baking recipes.

2. Use parchment paper

Low-carb bread dough is often sticky. To roll your dough, use two pieces of parchment paper. This will prevent the dough from sticking to your roller pin. 

almond flour tortillas keto vegan

Some keto filling ideas for your keto tortillas?

There are tasty tortillas for any occasion like:

  •  Mexican food  – fill your tortillas with chicken fajita or beef fajita, add a dollop of guacamole, cheddar and sour cream
  • Lunch wraps – cold meat like chicken, turkey with bacon, lettuce and mayonnaise
  • Indian wraps – a great keto dosa substitute to roll chicken tikka masala

I hope you enjoy this almond flour tortilla recipe. Don’t forget to share with me your creation on instagram !

xoxo Carine

Recipe Card

almond flour tortillas keto vegan

Almond Flour tortillas keto + vegan

Almond flour tortillas are delicious soft, flexible keto + low carb + vegan flatbread.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Author: Carine
4 almond flour tortillas


Optional spices

  • 1/4 teaspoon Ground paprika - optional
  • 1/4 teaspoon Garlic powder - optional
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  • In a medium mixing bowl add all the dry ingredients: almond flour, psyllium husk and salt and spices if used.
  • Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough. 
  • When the dough comes together use your hands to form a ball. Divide the ball in 4 even pieces. Roll each pieces into a small ball.
  • Place the first ball of dough between two pieces of parchment paper. 
  • Slightly press the ball with your hand palm and roll the dough with a rolling pin. Don't roll too thin or your wrap won't be as soft when cooked. The thinner the crispier they become. 
  • Gently peel off the top layer of parchment paper. 
  • If you want to shape a circle tortilla use a saucepan lid, place on top of the rolled tortillas, use a knife to cut out the border. Remove the border with your fingers. If you don't have a lid, simply cut out a rectangle or square.
  • On a non stick crepe Tefal pan (make sure your pan is a non stick one or the tortillas stick to the pan!), flip over the tortillas onto the pan. Peel off the last piece of parchment paper to release the rolled tortilla onto the pan.  Be careful, if the pan is too hot the tortilla tend to break. 
  • Bring to medium heat and cook for 2-3 minutes or until brown on one side. Flip over, slide a spatula or flat tool under the tortilla and flip over. 
  • Cook for an extra 1-2 minute. The longer you cook the tortilla, the crispier it will be and the more difficult it will be to roll it without breaking. I recommend you stop cooking them when the tortilla is still soft in the center.
  • Serve with filling of your choice or as a side bread to curry. 


  • Store up to 4 days in the fridge. Place them on a plate covered with plastic wrap to avoid them to dry out. Rewarm 1-2 minutes in a hot pan.
  • Freeze as regular tortillas up to 2 months.
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This recipe makes 4 almond flour tortillas. Nutrition panel is for 1 wrap. Net carb for one wrap is calculated as carbs minus fibre (3.2g net carbs per tortillas)
Psyllium husk: don't use metamucil fiber supplement in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple or blue.
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Nutrition Facts
Almond Flour tortillas keto + vegan
Amount Per Serving (1 tortilla)
Calories 190 Calories from Fat 142
% Daily Value*
Fat 15.8g24%
Carbohydrates 9.2g3%
Fiber 6g25%
Sugar 1g1%
Protein 6.1g12%
Net Carbs 3.2g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Almond flour tortillas

Keto Almond flour tortillas

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  1. Hi Carine – thank you for your bread recipes which I have been baking. This tortilla recipe is appealing but can I bake tortilla? It’s a new thing for me. Thank you

    • 5 stars
      I baked this and it made a delicious bread. The only change I made was to add much more water ( I didn’t measure how much – just until it was very doughy). It raised beautifully.

    • I didn’t bake this recipe simply because the tortillas dough will end up very crunchy, not flexible and you won’t be able to roll food instead without the tortilla breaking appart. That is why I recommend a pan to cook these. I hope it make sense! Enjoy the recipe, XOXO Carine

  2. 5 stars
    I just made these and it was super easy. I remembered a tip I saw for flipping omelettes were when the first side is done you slide it onto a lid to a pan then flip it over onto the stove top pan . It was easy.

  3. 5 stars
    As I make my own almond milk I’m always on the look out for recipes to use up the almond meal. So I gave this recipe ago , I defrosted my almond meal at room temperature and used less water as this was already moist. Followed the rest of the recipe but replaced the olive oil from cold press hemp oil. Once all the ingredients was mixed I let it rest for 10 minutes then divided into 4 and cooked in a non stick heavy pan. Turned out great .

  4. 5 stars
    Hi Carine,

    I made the tortillas today, they were just amazing :-0. We had a fantastic tortillas dinner!

    Thanks a lot for sharing this wonderful recipe!



  5. 5 stars
    This recipe is so amazing. I made it today for my breakfast burrito and I will forever make these. I followed the recipe exactly how it’s stated on this site. Thank you for this tortilla alternative.

    • You can use husk powder as soon as it is suitable for baking. You can’t use husk powder supplement like Metamucil. I hope it helps, XOXO Carine

  6. I tried these last week and they were really really GREAT! Tried to make them today again and it was a complete mess 🙁 , the dough was very very sticky it was hard to shape them or even try to take them off from the parchment paper. I used both white almond flour and almond flour meal this time, could that be the reason? I could definitely tell the flavor was not the same as last time. Also, can I use xanthan gum instead of psyllium husk? and how much should I use? Thanks!

    • You should never use xanthan gum instead of psyllium husk in my bread recipes ! While it can work in cake recipe when less than 1/2 teaspoon is required, this swap doesn’t work when a recipe calls for a larger amount of psyllium husk husk. Your dough is too wet and sticky because you used almond meal in he mix of flour. Almond meal is coarse and doesn’t absorb moisture as well as almond flour. This explain why your dough was so sticky. You can always fix that by adding more psyllium husk 1 teaspoon at a time to get the batter together. I hope it gets better next time. XOXO Carine.

  7. Hi Carine
    These looked really good so I thought I would try them.
    Looks like I did something wrong, my dough was too soft.
    I substituted the psyllium husk for ground flaxseed, are subs not suggested for this recipe?
    Thanks Maria

    • Hi Maria, Yes you can’t substitute huk for flaxmeal it won’t work and that is why I am not suggesting this in the recipe. If there is no alternatives suggested it is simply because I didn’t had any success with something else. Husk is 100% fiber and way more absorbent than flaxmeal plus it adds elasticity to your wraps. Your dough will be extremely sticky without husk and the wraps won’t be elastic but break. I hope you will have a better success with another recipe on the blog. Enjoy, XOXO Carine

    • 5 stars
      Good recipe, made it with Indian spices turmeric, cumin seeds, some chili powder, dry fenugreek leaves Really worked out well. I rolled it as tortilla made it crisp and cut them in triangles, store in airtight box and can have it as savory thins with tea or coffee

      • I LOVE all the spices you added in this tortillas recipe. Sounds delicious! Thanks so much for sharing with us. Enjoy the keto recipes around here. XOXO Carine.

    • One of my favorite too! So glad you love those almond tortillas as well. Enoy the keto recipes around here, XOXO Carine.


    • Hi! I am so happy you love them. If the dough is a bit sticky rub your hands with olive oil and massage the dough ball with it. This makes it easier to roll and it won’t stick to the paper. What a great idea to dip them in cottage cheese yum! Enjoy! XOXO Carine

  9. Maybe I did something wrong it was coming apart and I honestly do t really care for the taste. Seems more like something you have to get use too. I followed directions to the T but didn’t like the way they came out.

    • I am sorry to hear that. Maybe you don’t appreciate almond flour based recipe. Also, if i falls appart it is because your batter is too dry. It might b because your replace almond flour by almond meal or didn’t use a enough husk which is the binde rin the recipe that hold flour together and give elasticity, I hope you enjoy other recipes from the blog. XOXO Carine.

    • Hello! I don’t have a recipe that includes eggs in my flatbread and I didn’t try egg for now so I cant tell if it will work as a swap to husk. Enjoy the recipes on the blog, XOXO Carine.

  10. 5 stars
    Thank you so much for this receipe! I just made my first successful wraps, and they were delicious! I made one batch with almond flower and one with sesam flour. They were both really good. I have really been missing bread on lowcarb, but now I have this option. So today I had wraps with cream cheese and smoked Salmon for lunh. Love and gratitude from Norway!

    • I love your filling idea and OMG Norway Salmon is the BEST! Such a delight wrap. Thanks (takk :)) for trying my recipe. XOXO Carine

  11. 5 stars
    Amazing! This is the first vegan low-carb recipe I have tried. In fact it’s the first low-carb tortilla/bread I have tried to make at all. I was very nervous as I’ve never worked with psyllium husk and couldn’t believe that just water and olive oil would create a dough. Well, it did! I measured the ingredients exactly and the dough came together easily. It’s true that the dough is sticky and takes time to get used to, but rolling out between parchment paper pieces works. I don’t have a very large pan specifically for tortillas and crepes, so I made them very small, and this way, they were easy to flip since I don’t have a spatula either. They are pliable, have a pleasant earthy taste, and I can see them being versatile. The serving size is right – all the fibre makes them filling so you can’t eat more than 1.5 in a sitting. Thank you for creating an amazing eggless recipe that won’t gross out my egg-hating husband when I cook. I am excited to try all the creative recipes you’ve listed here, especially for bread, pancakes and tortillas, which I love.

  12. Never used psyyllium husk before and noticed so have done some research. Noticed your recipe uses more thsn the average recipe. Due to the husk being used as a laxative for some, concerned about getting too much of it in one wrwap. This recipe looks aawesome and love the low carb, no eggs, no baking powder..that’s hard to find. your thoughts on that amount of psyllium husk in your diet??Thanks

    • Hello and welcome on the blog ! Psyllium husk is a fiber, it is 100% fibre and s any fibre it helps with bowel movement. The total dietary fiber intake should be 25 to 30 grams a day from food. One of those wraps contains only 6 grams of fiber, from the husk, so it is absolutely fine to have one or two of those wraps. Note that a healthy wraps from the store or healthy bread (even not low carb) contains around 9 g fiber from 100g. Whatever the fiber are from husk and any similar plant-based sources the effect will be the same. As soon as you are in the range above it won’t be laxative, it will only ensure an healthy bowel movement and gut health. I hope it helps ! Enjoy the blog recipes. XOXO Carine

  13. 5 stars
    You’re a lifesaver! I’ve been doing keto for about 3 months and lately I’ve been struggling to find something a little more interesting to eat that also keeps me full. It’s been tough finding a wrap recipe that doesn’t use eggs or coconut flour as well, but this recipe is amazing. Tastes in between a corn and whole wheat tortilla in my opinion, easy to make, easy to find ingredients, great texture, not time consuming. I can’t say enough good things. I’m obsessed, thank you so much!

    • Thank you so much that is the most beautiful comment I read today. I am so happy you find my blog. Enjoy the low carb keto recipes around here. XOXO Carine.

  14. 5 stars
    I don’t normally comment on recipes but these were really delicious and worked fantasticlly on a 8″ tortilla press. I tripled the recipe and mixed in a stand mixer. Took balls out that weighed 60-70 grams each and gave them a quick press (parchment paper on each side) and threw them straight in the griddle. Came out fantastic. I accidentally used the tsp measure for oil instead of table spoon and it still came out fine.

  15. Hello,
    I tried this recipe and I used the exact ingredients you have but my bread was sooo much darker in color. Do you know why that would be?

    • Hello! The color can be different regarding the brand of husk you are using, some even turn purple when cooked, I am not sure why. Also, if you use almond meal instead of blanched almond flour the color will be closer to a brown tortilla. The flavor will end up the same. Enjoy the low carb recipes on the blog, XOXO Carine.

  16. 5 stars
    Last time I measured the ingredients and this time I’m weighing them, but it seems much more than last time. Am I missing something?

    • Hi ! I am not sure what you mean, the recipe never changed. 1 cup of almond meal is always 120g etc. The recipe will came out the same if you measure in cup or grams. How did it goes?

  17. Question. I clicked on your ingredients list to purchase the psyllium. It calls for ground but the psyllium is whole. Do I grind it? I’ve never used it and this is my first attempt to make tortillas.

    • I buy coconut cream in can. It is sold in all supermarket, next to long life shelf milk or asian aisle. Enjoy ! XOXO Carine.

  18. 5 stars
    OMG i have been looking for a tortilla that taste good and has good texture this recipe is a winner… and I am very picky

  19. 5 stars
    These tortillas are excellent, and they fit nicely into a diabetic diet. I skipped the salt, but added some garlic & chipotle, and they came out tasting amazing.

    I just found this site today, and I’m looking forward to trying out some more of the recipes here. Thank-you for posting them!

    • That is amazing! I am so glad you find my blog, tried the recipe and give me such a beautiful feedback. Enjoy the recipes, XOXO Carine.

  20. 5 stars
    Hi Carine – this recipe was an absolute winner. I almost left the Keto diet because I couldn’t find the right recipe to make low carb bread that tasted like bread. Thank you for sharing this! I now have 2 batches in the oven as the whole family wants MORE!!

  21. Hello,
    These tortillas look delicious. If I store them in the fridge overnight, will they still remain soft the next day?

    • Sure!But you don’t have to store them in the fridge as there is no eggs or dairy. My recommendation is to place them on a plate, wrap the plate with plastic wrap to make sure they are not in contact with air (it would dry them slightly). They will stay soft few days in the pantry stored this way! Enjoy the recipe. XOXO Carine.

  22. 5 stars
    When I found your recipe I wasn’t expecting much, I just needed a quick tortilla for my pulled pork. These rolled out like a dream, a dream that only people on the keto lifestyle have, and cooked up beautifully! I made 6 inch tortillas plus I overcooked a few to do in salsa. These tortillas made my day! I believe these are my tortilla soul mate! Thank you for creating this!

    • Argh too many kind words in one comments. THANK YOU for being here and trying my recipe. Making you happy makes my happy. Enjoy the keto recipes on the blog. XOXO Carine.

  23. 5 stars
    Mexican over here. Ketonian for a few months. This is the first recipe that I’ve tried that comes so close to a real tortilla. No egg taste. I can almost say I tasted corn. Oh so yummmm. Thank you!!! Taco night here we go!!! I thought I’d never see a real taco again.

    • Hahah I LOVE the ‘I tasted corn’ cause this what I also thought when eating them. I am so so happy to read your comment. Thanks so much for trying this recipe. Enjoy taco night AND the recipes on the blog and thanks for trying some of my keto friendly recipes ! XOXO Carine.

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