Keto Tortillas with chia seeds are the best low-carb tortillas ever, with only 3.8 grams of net carbs and 5 simple vegan ingredients! Plus, they are also paleo and gluten-free!
What are Keto Tortillas?
A Keto Tortilla is made of low-carb flours like flaxseed, coconut flour, almond flour, or chia seeds. They contain a very low amount of net carbs, usually less than 5 grams per serving which is 10 times less than regular tortillas. They are also a high source of fiber and protein.
Easy 5-ingredient keto tortillas
You don’t need more than 5 ingredients to create these beautiful keto tortillas. They taste like the real whole-wheat tortillas using only low-carb keto ingredients!
Ground chia seeds – you can ground your own chia seed or buy chia seed flour from the store. If you ground your chia seeds, make sure you ground them finely at high speed in a blender. Always fully cover the blender knife with seeds to ensure an easy blend.
Almond flour – I love to use blanched almond flour rather than almond meal. It makes the tortillas softer and less dry. However, both should work.
Coconut flour – fresh with no lumps.
Water – you must use lukewarm water to quickly activate ground chia seed. Think bath temperature.
How to make low-carb tortillas
It’s very easy to make your own keto tortillas.
First, you need to prepare all your ingredients precisely. I recommend working in grams or oz rather than cups for full precision.
Indeed, low-carb flours are loaded with fiber. It means they are highly water absorbent. If you add a little bit too much, the dough ends up dry.
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On the opposite, if you miss some flour, the dough is sticky and wet.
Next, always roll the dough between 2 pieces of parchment paper, preferably oiled!
This ensures that the dough won’t stick to the rolling pin or the paper.
Finally, cut out in round shape for a lovely tortilla and cook in a non-stick hot pan!
How to enjoy your low-carb tortilla
In summer, they are good cold with any cold meat, raw vegetables, and sauce. My favorite combo is mayonnaise, cold turkey, lettuce, and avocado.
Otherwise, they are amazing as a quesadilla filled with chicken fajita and cheese. I also recommend bringing them to a sandwich press when filled with cheese.
The melted cheese and crispy tortilla are a divine combo!
Best low-carb tortillas to try!
Below is a list of the best keto tortillas to try on the blog. They are all delicious bases to wrap raw food or hot Mexican fajita fillings.
Coconut flour flatbread – 2.6 grams of net carbs, these are coconut flour tortillas, egg-free, and they are delicious as lunch wraps.
Flaxseed wraps – 1.2 grams of net carbs, very similar to these chia seeds tortillas, made 100% of flaxseeds.
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Making the chia seed flour
Place chia seeds into a blender. Make sure it fully covers the blade of the blender to create a very fine flour.
Blend on high speed for 1 minute or until a thin chia seed ground form.
Measure the amount needed for this recipe. I highly recommend using grams/oz for precision. Store the leftover in a glass mason jar or airtight container in the pantry for up to 1 month.
Tortilla dough recipe
In a small mixing bowl, add the ground chia seeds, almond flour, coconut flour, salt, and garlic powder.
Whisk the flours vigorously. It should take 30 seconds. You want all the flour to be blend evenly. Avoid lumps or press them with fingers if some exist. You should have a consistent blend of flour for a perfect absorption of the water in the next step.
Pour the lukewarm water onto the chia seed ground and knead with your hand.
The dough will be very wet at first. Squish the dough with your fingers and knead energetically. It will dry out as you go and form a dough ball after only 1-2 minutes. The dough should not be sticky. If so, this means your chia flour wasn't, or you didn't measure with precision some of the flour. A way to fix that is to sprinkle extra coconut flour onto the ball (1 teaspoon at a time, don't overdo it!). This will make the dough less sticky and easier to roll.
Transfer the tortilla dough onto your benchtop and cut the dough into 8 even pieces
Prepare two 10x10-inch pieces of parchment paper. Slightly rub or spray some oil on both pieces, only one side, the one that will be in contact with the dough to prevent the dough from sticking to the paper.
Place one of the dough balls onto a piece of oiled parchment paper. Place another piece of parchment paper on top. Press the ball with your hand palm to flatten and stick it to the top parchment paper piece.
Roll with a rolling pin until flat but not too thin, or it won't get soft when cooked. You aim for a 2-3 mm thickness. Peel off the top piece of parchment paper. It should not stick if you oiled the paper as recommended.
Use a round shape - like a saucepan lid to shape round tortillas. This is optional. You can also cut out the rectangle. Place the lid on top of the dough and cut around the edges to make a circle. Remove the outside dough, form a ball and reuse later for another wrap if you like. Remove lid.
Warm a crepe pan, pancake griddle, or non-stick frying pan under high heat for 1 minute. If you are not using a non-stick pan, spray some oil before adding the wrap into the pan.
Flip over the rolled tortilla onto the hot pan and peel off the last piece of parchment paper.
Reduce to medium heat and cook for 1-2 minutes or until the border gets dry, the center will stay soft.
Slide a spatula under the tortilla to flip over. Cook for about 1 extra minute on the other side. Don't overcook, or the wrap will get very crispy, and they won't roll without breaking. The tortilla must be dry but stay soft to roll your food inside.
Place the cooked tortilla on a plate and repeat those rolling/shaping steps with the rest of the batter until you form eight 6-inch tortillas. I recommend reusing the same piece of parchment paper every time to save money.
Fill your tortillas with either cold or hot food. They are good with Fajita filling or any cold meat, crunchy vegetables, and salad.
If you add cheese to the tortilla, bring it back to a sandwich press to melt the cheese and add some extra crispy texture to the tortilla.
You can store the tortillas in the fridge for up to 4 days. Place them on a plate wrapped with plastic film wrap to prevent them from drying.
Freeze in an airtight bag. Defrost 1 hour before. Rewarm in a frying pan or sandwich press.
CarbsOn a keto diet, you don't count fiber! They are assimilated by your body and therefore you count net carbs, total carbs takeaway fiber. The amount of net carbs per tortilla is 3.8 grams.SeedsFollow my flaxseed wrap recipe if you don't have chia seeds.
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.