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Low carb tortillas recipe with chia seeds are the best low carb tortillas ever with only 3.8 g net carbs and 5 ingredients ! Plus, they are vegan, paleo and gluten free too!

Low Carb tortillas

What are low carb tortillas recipe?

A low carb tortilla is made of low carb flour like flaxseed, coconut flour,  almond flour or chia seeds. They contains a very low amount of net carbs, usually less than 5 grams per serve which is 10 times less than regular tortilla. They are also a high source of fiber and protein.

chia seed tortillas

Easy 5 ingredients keto tortillas

You don’t need more than 5 ingredients to create those beautiful keto tortillas. They taste like real wholewheat tortillas using only low carb keto ingredients! 

keto vegan tortillas

  • Ground chia seeds – you can ground your own chia seed or buy chia seed flour from the store. If you ground your chia seed make sure you ground them thinly, on 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
  • Salt 

How to make low carb tortillas

It is very easy to make your own keto tortillas. First, you need to prepare all your ingredients precisely. I always recommend to work 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 end up dry. 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 ensure that the dough won’t stick to the rolling pin or to the paper. Finally, cut out in round shape for a lovely tortillas and cook in a non-stick hot pan!

How to make keto Tortillas

How to enjoy your low carb tortilla

In summer, they are good cold with any cold meat, raw vegetable 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 to bring them to a sandwich press when filled with cheese. The melted cheese and crispy tortilla is a divine  !

keto sandwich wrap

Best low carb tortillas to try!

This is a list of the best keto tortillas to try on the blog. They are all delicious base to wrap raw food or hot Mexican fajita fillings.

  • Coconut flour flatbread – 2.6 g net carbs, those are coconut flour tortillas egg free and they are delicious keto tortillas for lunch wraps
  • Flaxseed wraps – 1.2 g net carbs, very similar to those chia seeds tortillas, made 100 % of flaxseeds
  • Almond flour tortillas – 3. g net carbs a keto vegan tortilla made of almond meal

keto corn tortillas

Enjoy this simple low carb tortilla recipe and don’t forget to save it on Pinterest for later!

Keto Tortillas

XOXO Carine
Low Carb tortillas

Low carb tortillas recipe with Chia Seeds

Low carb tortillas recipe with Chia Seeds, water and spices. An easy 5 ingredients keto tortillas recipe with 3.8 grams net carbs per tortilla.
Prep Time: 15 mins
Cook Time: 2 mins
8 tortillas
Leave A Review Print The Recipe

Ingredients

Spices - optional

Instructions

Making the chia seed flour

  • Place chia seeds into a blender. Make sure it fully cover the blade of the blender to create a very thin 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 bench top and cut the dough in 8 even pieces
  • Prepare two pieces of parchment paper, about 10 inches x 10 inches size. 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 to stick to the paper.
  • Place one of the dough ball 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 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 get 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 over cook 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 8 tortillas of 16 cm (6 inches) diameter. I recommend you can reuse 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.

Storage

  • You can store the tortillas in the fridge for up to 4 days. Place them on a plate wrapped with plastic film wrap to avoid them to dry.
  • Freeze in an airtight bag. Defrost 1 hour before. Rewarm in a frying pan or sandwich press.
Carbs
On keto low carb 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 tortillas is 3.8 gram.
Seeds
Follow my flaxseed wrap recipe if you don't have chia seeds.
Nutrition Facts
Low carb tortillas recipe with Chia Seeds
Amount Per Serving (1 tortilla)
Calories 144 Calories from Fat 53
% Daily Value*
Fat 5.9g9%
Carbohydrates 9g3%
Fiber 5.2g22%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.
Keto Tortillas

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    12 comments
  1. 5 stars
    Hi! I loved this recipe, thanks for helping me stay low carb!! Question: When I entered this recipe in myfitnesspal, the net carbs come to 14! What did I do wrong? Is it possible that I used cups to measure instead of weight that it would blow out the carbs so badly?

    • I am so glad you enjoyed the recipe ! It seems that you entered the whole recipe into carb manager, the whole recipe serve 4 tortillas so you have to divide the amount by 4 which comes to 3.8 g net carbs per tortillas. Enjoy the keto recipe on the blog, XOXO Carine.

  2. 5 stars
    Great recipe! I made a lot of those a few days ago and we still enjoy them. They stay fresh very well and work perfectly for a lunch wrap for both hubby and me.
    Another thing I tried and loved: take one tortilla wrap, fold it in half and fill it with vegan cheese and tofu. Then wrap some parchment paper around if and put it in a sandwich maker until it’s a little crispy and the vegan cheese has melted. Gorgeous !!
    Also, I filled one

    • Really? It didn’t work at all for me. It just kept breaking apart and we couldn’t fold it either! Did you add or subtract any ingredients or did you make it exactly as is? I may need to alter it. Maybe it’s due to the high humidity levels where I live 🤔 was delicious nonetheless.

      • I am sorry the recipe didn’t work well for you, the recipe is intact and nothing have been changed. If it break and doesn’t fold it means it is too dry and comes either because you added too much ingredients (I recommend you try the recipe in grams/oz) or your almond flour is thicker. I hope it come out better next time. XOXO Carine.

    • It will be a very different ratio if you do because coconut flour absorb 4 times more the liquid. It means you will need much more almond flour and the texture will be very different. I did not try something else so I can’t tell. However you can try my almond flour tortillas recipe, 100% made of almond flour and egg free too. Enjoy, XOXO Carine.

  3. 5 stars
    Oh yum these are brilliant thank you so much for this it has been a long time since i have something as satisfying i have lots of allergies the main one starch and this has no starch i think. having them with salad in a wrap.