These Keto Tortillas with chia seeds are the best low-carb tortillas, with only 3.6 grams of net carbs and 5 simple vegan ingredients!
Plus, they are also paleo-friendly and gluten-free!
What Are Keto Tortillas?
Keto Tortillas are made with low-carb flours like flaxseed, coconut flour, almond flour, or chia seeds.
Low-carb gluten-free tortillas typically 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.
How To Make Keto Tortillas
These tortillas are seriously easy to make. 3 ingredients and 15 minutes are all it takes. Let me take you through my tips for picking the ingredients and my chef’s advice for making them.
You don’t need more than 3 ingredients (plus water and salt) 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. Learn how to pick the best keto flour.
- Coconut flour – fresh with no lumps.
- Water – you must use lukewarm water to quickly activate ground chia seed. Think bath temperature.
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. Measuring in cups leads to inaccuracy because the volume you get depends on the density of your flour.
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.
On the other hand, if you miss some flour, the dough is sticky and wet.
Making The Chia Seed Flour
To make this recipe, you need to turn your chia seed into flour.
Doing this is ridiculously easy.
Place your chia seed (black or white, it doesn’t matter) in a high-speed blender.
You have to make sure the blade of the blender is covered in seeds otherwise it won’t blend well enough, so you might have to make a larger batch than you need for this recipe.
Blend the chia seeds on the high-speed setting for one minute initially. You might have to use a spatula to scrape the walls of the jug as seeds might bounce around.
Making The Dough
Combine the chia seed flour, almond flour, coconut flour, and salt in a mixing bowl until they are well blended and all lumps are broken down.
Pour lukewarm water on top of the chia seeds and knead the dough with your hands.
It takes time for the fiber in the coconut flour and chia seed flour to absorb all the water, so it is wet at first.
Combine it into a large, consistent dough ball when it starts to dry out.
Rolling The Dough
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.
Cooking The Tortillas
Peel off the top parchment paper piece and place one of the tortillas in a pan.
Crepe and Pancake Pans are ideal to cook tortillas as they are shallow. It makes it easier to flip flatbread and crepes.
Once the tortilla is in the pan, remove the other parchment paper piece and cook the keto tortilla over medium heat for 1 to 2 minutes until it dries out on the edges.
Slide a flat spatula under the tortilla to flip it. Then, cook it for another minute on that side.
For a perfect finish of the tortillas, place them for 5 seconds on a naked flame!
Serving The Tortillas
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!
You can keep these keto tortillas for up to 4 days in the fridge, wrapped under plastic wrap.
You can also freeze them in individual zip lock bags. Defrost them for one hour at room temperature and reheat them in a frying pan for a minute.
Frequently Asked Questions
I’ve listed below the answers to the most common questions about this recipe.
You can use any chia seed color to make the chia seed flour.
If you are allergic to almonds, you can use Sesame Seed Flour or Sunflower Seed Flour in the same amount.
No, you can’t replace almond flour with coconut flour. They have vastly different water absorption rates. This would lead to very dry and gritty tortillas.
Yes, you can! Make sure to roll the dough as thin as possible to make very small chips. Cut the cooked tortillas into slices and put them in the oven for a few minutes to crisp.
No, you have to use some coconut flour in the recipe or the batter would be too wet.
Absolutely! The salt is not a necessary ingredient in the recipe, it’s only there for taste.
Posted In:Clean EatingDairy freeEgg-FreeGluten freeKetoPaleoVeganVegetarianAlmond FlourChia seedsCoconut FlourBakingDairy-FreeEgg-FreeGluten-FreeKetoLow-CarbVeganVegetarianSide DishEasy4 IngredientsUnder 20 Minutes
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