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Almond Flour Tortillas (Keto, Vegan)

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4.94 from 475 votes
By Carine Claudepierre - - 73 Comments
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This Almond Flour Flatbread recipe makes delicious soft, flexible almond flour tortillas with only 3 grams of net carbs. 

They are ideal as a keto wrap or a keto taco to fill with your favorite Mexican food!

almond flour tortillas keto vegan

Plus, this easy keto almond flour tortilla recipe makes delicious homemade sandwiches that won’t blow your carb count.

Yes, one tortilla only has 3.2 grams of net carbs! So if you are missing bread on your low-carb keto diet, there are the ones to try.

If you are a bread lover starting on a keto diet and you never gave up on bread, recipes like these will help you keep your carbs under control while eating a bread-like tortilla.

These keto tortillas will soon become your favorite!

What Are Almond Flour Tortillas?

These almond flour flatbreads are flexible gluten-free keto tortillas made with almond flour. They are the low-carb version of my flour tortillas or my 2-ingredient tortillas.

They are perfect for rolling any food and creating delicious sandwich wraps. I guarantee that they won’t break when you fold them!

They are also egg-free, dairy-free, and therefore perfectly vegan!

The magic ingredient that provides this flexible texture without using eggs is psyllium husk. Keep reading. I will tell you more about it!

almond flour tortillas keto vegan

How To Make Almond Flour Tortillas

This is such an easy low-carb recipe with very few ingredients and no baking powder to keep things simple.

Ingredients

So here, you only need 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 supplements in this recipe. 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.
  • 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. Other spices you can use are smoked paprika, turmeric, and dried oregano. I love to use a spice that matches the filling I will add to my wrap. I use oregano for Italian wrap, turmeric for Indian fillings, and paprika or cumin for Mexican fillings.

For another perspective on this recipe, watch my story where I make these almond flour tortillas with step-by-step instructions!

almond flour tortillas keto vegan

Instructions

Weigh your ingredients

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

  • Flours can be different from brand to brand. Some almond meals are coarser than almond flour, and the same applies to the whole husk.
  • They contain lots of fiber. Fiber is highly water absorbent, and the finer your meal, the more liquid it will be absorbed.

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

almond flour tortillas keto vegan

Use parchment paper

Low carb flatbread 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. 

Serving Keto Tortillas

There are tasty tortillas for any occasion like:

  • Mexican food  – fill your tortillas with chicken fajita or beef fajita made with my Mexica spice mix. 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 for rolling chicken tikka masala.

Storage Instructions

Store your keto tortillas for up to 4 days in the fridge. Place them on a plate covered with plastic wrap to prevent them from drying out.

Rewarm them for 1-2 minutes in a hot pan.

You can also freeze these almond flour tortillas for up to 2 months in individual zip-lock bags.

Frequently Asked Questions

What Is Psyllium Husk?

Psyllium husk is made almost entirely of fiber, so it means it has very low carbs.

To learn more about the carbs in various flour, read my article on choosing your keto flour!

Psyllium husk is the amazing ingredient 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 bread 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?

These are very similar to the wholemeal wraps you have been used to eating.

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 wrap.

If you prefer soft and light tortillas, I should note that I have a lovely keto coconut flour flatbread recipe for you and a flax meal wrap recipe.

Can I Cook These Keto Tortillas In The Oven?

I wouldn’t recommend baking these flatbreads in the oven. They wouldn’t have the right texture and might not be flexible enough.

Can I Skip The Psyllium Husk?

Unfortunately not, psyllium husk is essential for the texture of this recipe.

I hope you enjoy this almond flour tortilla recipe. Don’t forget to share a review or comment below to share your feedback!

almond flour tortillas keto vegan

Almond Flour Tortillas

3.2gNet Carbs
These Almond Flour Tortillas are delicious soft, flexible keto, low-carb, vegan flatbreads.
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Yield: 4 tortillas
Serving Size: 1 tortilla

Nutrition

Net Carbs 3.2g
Fat 15.8g
Protein 6.1g
Calories 190kcal
4.94 from 475 votes
Review Print

Ingredients

Optional spices

Instructions

  • 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 into 4 even pieces. Roll each piece 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 it on top of the rolled tortillas, and use a knife to cut out the border. Remove the border with your fingers. If you don't have a lid, cut out a rectangle or square.
  • On a non-stick crepe pan (make sure your pan is a non-stick one, or the tortillas will 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 tends 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 minutes. 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 the filling of your choice or as a side bread to a curry. 

Storage

  • Store up to 4 days in the fridge. Place them on a plate covered with plastic wrap to prevent them from drying out. Rewarm for 1-2 minutes in a hot pan.
  • Freeze as regular tortillas for up to 2 months.
This recipe makes 4 almond flour tortillas. The nutrition panel is for 1 wrap. Net carbs for one wrap are calculated as carbs minus fiber (3.2g net carbs per tortilla).
Psyllium husk: don’t use Metamucil fiber supplements in this recipe. 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
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.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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    73 Thoughts On Almond Flour Tortillas (Keto, Vegan)
    1 2
  1. 5 stars
    I have used almond and/or coconut flour for zucchini wraps that turned out great. These look at least as good!!

  2. 5 stars
    WOW – this was so good. Very clever. I used chilli infused oil which was really nice. I didnt have a rolling pin so my hubby cut me a piece of plumbing pipe and it is non stick so i didnt need the top parchment paper !! The non stick pan was not very – so i dropped it onto the sandwich press hotplate and gently closed the lid. PERFECT result. I wanted to pizzerise it so i put toppings on – tomato sauce – olives and tempeh and popped it in the over for a few minutes. Came out lovely and slightly crispy – great mouthfeel

  3. 5 stars
    I am completely gobsmacked! They are so good and were easy to make. This is perhaps the perfect keto bread ever and it is egg free so my husband with an egg allergy can eat them too. It is crazy!

  4. 5 stars
    These were the first gluten free ‘wraps’ I’ve ever had any success with! We didn’t need them to be keto, so I dusted them with tapioca to help reduce the sticking so I could cook them in a stainless steel pan. It worked a treat and they didn’t stick at all. I was wary of rolling them too thin so they only ended up being around 15cm diameter (around 6 inches?); a little bigger would be better though. They did puff up a little when cooking so I might try rolling them a bit thinner next time to get them a little bigger. All in all very happy with them though – and a big thumbs up from all the kids!

  5. 5 stars
    Thank you so much. Fajitas and shawarmas are back on the menu. My husband loves these – they are so authentic.

    • 5 stars
      I just made this today. I’m super impressed with these. Every other recipe has been so disappointing to say the least. I did a 3x batch and added chili powder, cumin, Spanish paprika, garlic powder and salt. The taste was great!! Family said Doritos as soon as they tried a peice. Not sure if these can roll up for enchiladas and may crack a little for tacos, but, I dont care. These are gonna make great tostadas, quesadillas, Italian flat bread sandwiches(different herbs) etc…I can’t thank you enough for this!!!

  6. 5 stars
    Hi Carine,
    thank you for your amazing recipe. My husband is a vegan and gluten free kind of a guy. I made him this bread and it was a 100% winner, he LOVED it. The only issue I had with it was that my bread came out purple. 🙁 what did I do wrong? The only thing I can think of is that in the recipe it calls for a whole husk, and I used a powder. Would you be kind enough and tell me what I did wrong please?
    Thanks a million.

  7. 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

  8. 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.

  9. 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 .

  10. 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!

    Best!

    Gigi

  11. 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

  12. 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.

  13. 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

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