Your Diet Expert

Warm Introduction

The first time I tried Keto Almond Flour Tortillas, I was honestly skeptical. Growing up, tortillas were always made from wheat flour at family dinners, and I thought no low-carb version could ever come close. But the beauty of keto cooking is how almond flour can surprise you—nutty, soft, and flexible enough to wrap around your favorite fillings without falling apart. These tortillas feel like comfort food but fit perfectly into a healthy, low-carb lifestyle.

Whether you’re a fitness lover looking for a post-workout wrap, a busy mom who needs quick lunch options, or someone committed to staying in ketosis, these tortillas check all the boxes.

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What Makes This Recipe Stand Out

Most keto tortilla recipes either break apart or taste like cardboard—let’s be real. This one? It holds its shape, bends without cracking, and tastes deliciously nutty without overpowering your fillings. What makes it extra special is how versatile it is: taco night, breakfast burritos, quesadillas, or even a quick sandwich wrap when bread isn’t an option. Plus, it comes together in less than 20 minutes with pantry staples.

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Personal Blogger Note

I remember the first time I made these after a workout—I stuffed them with grilled chicken, avocado, and a little cheese. I couldn’t believe I wasn’t missing out on “real” tortillas. They’ve become a weekly staple in my kitchen ever since.

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Equipment You’ll Need (And Why)

• Mixing Bowl – A medium-sized bowl works best for combining the almond flour, eggs, and seasonings. You want enough room to whisk everything smoothly.
• Whisk or Fork – I prefer a whisk to get rid of lumps, but even a sturdy fork will do the trick for mixing.
• Non-stick Skillet – This is the secret to perfect tortillas. A good skillet prevents sticking and gives you that golden, slightly crisp edge.
• Spatula – For flipping gently. These tortillas are strong, but you don’t want to tear them by using the wrong tool.
• Measuring Cups & Spoons – Accuracy matters here, especially with almond flour since it packs differently than regular flour.

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Ingredients (with Substitutions)

• 1 cup almond flour – The star of this recipe! Naturally gluten-free, low-carb, and nutty. You can swap with coconut flour, but use only 1/3 cup and add an extra egg.
• 2 large eggs – These bind the tortillas and keep them flexible. For an egg-free option, try chia or flax eggs (though the texture will be a little different).
• 2 tbsp psyllium husk powder – This is what gives the tortillas that stretchy, bread-like feel. If you don’t have it, ground flaxseed can be used, but tortillas may be more delicate.
• 1/2 tsp baking powder – A little lift to keep them from feeling too dense.
• 1/2 tsp salt – Brings out the flavor.
• 1/4 cup warm water – Helps create a dough that’s easy to roll out.

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Step-by-Step Cooking Process

1. Mix the dry ingredients – In your mixing bowl, combine almond flour, psyllium husk, baking powder, and salt. Stir well so everything is evenly distributed.
2. Add wet ingredients – Crack in the eggs and add warm water. Whisk until a sticky dough forms. Don’t worry if it feels wetter than regular dough—that’s normal.
3. Rest the dough – Let it sit for 5 minutes. The psyllium husk will absorb liquid and make the dough easier to roll.
4. Shape tortillas – Divide the dough into 4–6 equal portions. Roll each into a ball, then flatten between two sheets of parchment paper. Roll out thin circles.
5. Cook – Heat your non-stick skillet over medium heat. Place one tortilla at a time and cook for 1–2 minutes per side until golden spots appear.
6. Cool slightly – Let them rest on a clean towel. They’ll firm up but remain flexible.

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Health & Nutrition Insights

These tortillas are not just keto—they’re nutrient-packed. Almond flour provides healthy fats and protein that keep you satisfied longer, while psyllium husk adds gut-friendly fiber. The balance of protein and fiber helps stabilize blood sugar, making this recipe ideal for anyone managing carb intake or energy crashes.

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Serving + Pairing Ideas

• Wrap them around scrambled eggs and avocado for a protein-rich breakfast.
• Make a chicken fajita wrap with peppers, onions, and melted cheese.
• Use them as a base for mini pizzas—just toast and add your favorite toppings.
• Pair with a side of salsa, guacamole, or keto sour cream.

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Storage & Meal Prep Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Separate each tortilla with parchment paper, then freeze. They reheat beautifully in a skillet.
• Reheating: Warm on a dry skillet for 30 seconds on each side to bring back flexibility.

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FAQ Section

Q: Can I make these dairy-free?
Yes! This recipe is naturally dairy-free as long as you don’t add cheese inside.

Q: Can I skip psyllium husk?
You can, but the tortillas may be less flexible. Flaxseed meal is the best substitute.

Q: How do I keep tortillas from breaking?
Roll them thin, don’t skip the resting step, and cook on medium heat—not high.

Q: Are these good for meal prep?
Absolutely. They freeze and reheat really well, making them perfect for weekly meal prep.

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Nutrition Breakdown (Per tortilla, makes 6)

• Calories: 145
• Protein: 6g
• Fat: 11g
• Total Carbs: 6g
• Fiber: 4g
• Net Carbs: 2g

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Course: Bread, Side Dish
• Cuisine: Keto, Low-Carb
• Servings: 6 tortillas
• Calories: 145 (per tortilla)

These Keto Almond Flour Tortillas are simple, satisfying, and a brilliant low-carb swap for wraps, tacos, and quick meal prep—give them a try this week and freeze extras for busy mornings. If you make them, I’d love to see how you fill them—snap a photo or tell me your favorite combo!