Soft Keto Tortilla Recipe

This keto tortilla recipe will make your taco Tuesday complete! Per tortilla: ~120kcal, 9g fat, 5g protein, 6g total carbs – 4.5g fiber = 1.5g net carbs.

  • Prep Time: 15m
  • Cook Time: 5m
  • Total Time: 20m
  • Serves: 6
  • Yield: 6 tortillas


  • 3/4 cup blanched almond flour
  • 2 teaspoons apple cider vinegar
  • 1 large egg
  • 1 pinch chili powder (optional)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons xanthan gum
  • 1 tablespoon finely ground flaxseed meal
  • 1/4 cup coconut flour
  • 3 tablespoons water


  1. In a medium sized bowl, sift or stir together all dry ingredients (flours, flax meal, xanthan gum, baking powder, salt, and chili powder (if using).
  2. Separately, whisk together remaining (liquid) ingredients.
  3. Make a "well" in the center of the dry ingredient mixture. Pour liquid ingredients into this well, and fold to combine until a dough forms. If the dough doesn't completely come together, add additional water (by the teaspoon) as needed.
  4. Wrap dough in plastic wrap (or place into a plastic bag) and knead for 1-2 minutes. Allow to rest for an additional ~5 minutes afterwards.
  5. Separate dough into six equal sections, and roll each into a ball. Place a portion of dough between two sheets of parchment paper, and use a rolling pin to flatten it into a circle ~5 inches across. Repeat for each ball of dough.
  6. In a lightly greased skillet or griddle over medium heat, cook each tortilla for 1-2 minutes per side, or until cooked through. Store under a slightly damp cloth or paper towel to prevent finished tortillas from drying out while you cook the rest.
  7. Serve room temperature or gently warmed in the stove or microwave. Store refrigerated in a sealed container with a slightly damp paper towel to preserve softness.