This easy, low-carb flatbread recipe makes the best keto tortillas for making wraps and tacos with your favorite fillings. These keto tortillas are flexible and bendy and won’t break when wrapped. They’re gluten-free, too!
If you are looking for a super fast bread, try my keto 90-second quick bread, or for an absolute delight, try my keto cheesy pull-apart bread.
Why You’ll Love This Recipe
- Low Carb: Only 1g net carbs per serving, perfect for your keto diet.
- Quick and Easy: Ready in under 30 minutes with minimal effort.
- Versatile: Fill with your favorite keto-friendly ingredients for endless meal options.
- Delicious: Soft, pliable, and flavorful – tastes just like the real deal!
- Freezer-Friendly: Make a batch ahead of time and freeze for later.
Keto Tortilla Flatbread Ingredients
Here’s a breakdown of the key ingredients used in these keto tortillas:
- Golden Flaxseed Meal: Provides fiber and healthy fats.
- Coconut Flour: A low-carb flour that adds texture and flavor.
- Xanthan Gum: Helps bind the ingredients and improve the texture.
- Salt: Enhances the flavor of the tortillas.
- Butter or Coconut Oil: Adds richness and helps the tortillas brown.
- Boiling Water: Activates the xanthan gum and helps form the dough.
Delicious Keto Filling Ideas
- Keto Chicken Salad: A classic filling option.
- Keto Pork Carnitas and Guacamole: A flavorful and satisfying combination.
- Keto Chicken Doner Kebab: A delicious and unique twist.
Feel free to get creative and experiment with your favorite keto-friendly flatbread fillings.
How To Make Keto Tortillas
- Preheat your oven to 355°F (180°C).
- Combine flaxseed meal, coconut flour, xanthan gum, and salt in a heatproof bowl.
- Add the butter to the boiling water, then pour the mixture into the dry ingredients. Mix well to form a sticky dough. Allow the dough to cool for 10-15 minutes.
- Divide the dough into six equal balls. (You can also roll out the entire dough and use an 8-inch cutter to shape the tortillas.)
- Place each ball between two sheets of parchment paper and roll it out to about ⅛ inch (2mm) thick.
- Remove the top sheet of parchment paper and transfer the tortilla (still on the bottom parchment sheet) to a baking sheet.
- Bake for 5 minutes, then flip and bake for another 3-5 minutes or until the tortilla is soft and pliable.
- Transfer the cooked tortillas to a wire rack to cool.
- Fill with your favorite keto-friendly ingredients and enjoy!
Tips And Variations
- For extra flavor, add 1-2 teaspoons of your favorite Mexican herbs and spices to the dough.
- If the tortillas get crispy in the oven, place another hot tortilla on top to steam out the crispiness.
- These tortillas can also be pan-fried in a dry, non-stick pan. The wraps will stick to the pan initially but easily lift off once sealed.
How To Store
You can store these tortillas in an airtight container at room temperature or in the refrigerator for up to 3 days or freeze them for up to 3 months.
Frequently Asked Questions
Traditional tortillas are not keto-friendly due to their high carb content. However, these keto tortillas are specifically designed to be low in carbs and fit into a ketogenic diet.
Yes, you can reheat these tortillas by microwaving them for a few seconds or dry frying them in a pan over medium heat until warm.
While coconut flour contributes to the texture and flavor of these keto tortillas, you can try substituting it with an equal amount of almond flour. However, the results may vary slightly.
Keto Tortillas
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Ingredients
- 1 cup Golden Flaxseed Meal
- 2 tablespoons Coconut Flour
- ½ teaspoon Xanthan Gum
- ½ teaspoon Salt
- 1 tablespoon Butter or Coconut Oil for dairy free
- 1 cup Water boiling
Instructions
- Preheat your oven to 180C/355F.
- Place flaxseed meal, coconut flour, xanthan gum, and salt into a heatproof bowl.1 cup Golden Flaxseed Meal, 2 tablespoons Coconut Flour, ½ teaspoon Xanthan Gum, ½ teaspoon Salt
- Add the butter to the boiling water then add to the dry ingredients, mix into a sticky dough. Leave to cool down for 10-15 minutes. The dough will be quite sticky, as always, I recommend wearing food safe gloves when handling it.1 tablespoon Butter, 1 cup Water
- Split the dough into 6 balls (the entire dough can also be rolled out at a big sheet and an 8in cutter used to shape the tortillas).
- Roll each ball out between 2 sheets of parchment paper until 2mm/ 1/8in thin.
- Remove the top sheet then place the bottom sheet of parchment (with the tortilla on it) onto a cookie sheet and bake for 5 minutes, then flip the wrap over and bake for another 3-5 minutes. The tortilla will be soft and pliable.
- Once cooked, place onto a cake rack to cool.
- Top with your favorite fillings and enjoy, or store until needed.
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