The Best Keto Tortillas Recipe (Egg Free, Nut Free)

The Best Keto Tortillas Recipe!! 

I am so excited about these. They are soft, pliable, have a slightly chew, exactly like REAL tortillas. They also taste delicious! 

The best part about these low carb tortillas is that they are also egg free and nut free (no almond flour!) making them much more friendly to those who have these common allergies. 

When I was making this keto tortillas recipe, I just kept imagining all the uses for them! You can make tacos, burritos, enchiladas, Chimichanga.. you name it!

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You can even use these like I do and make little sandwich roll-ups out of them using ham, cheese and mayo and melting it all together!

Overall, these these keto tortillas are very versatile and honesty very easy to make! See the video attached to this post for  a visual on how to make them.

Now I do want to talk a bit about Vital Wheat gluten. I constantly get asked if it's keto, what it is, where to buy it, etc. So I've written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It's what creates gluten strands and provides the soft but chewy texture in bread and baked goods. Vital wheat gluten is extracted and separated from the wheat so on it's own, it's only a protein with minimal carbs attached to it. It's perfectly fine on a keto diet if you track the NET carbs in this recipe like anything else but the only people who absolutely should NOT consume it is those with a gluten allergy or who are celiac. 

If you are gluten-intolerant or celiac I highly recommend you check out tortillas made with fat head dough. They aren't quite the same as these but they are still very tasty!

Now back to this recipe..

Ingredients In The Best Keto Tortillas Recipe (Nut Free, Egg Free)

• Vital Wheat Gluten – A very low carb flour. This is made by extracting the gluten (the protein) from traditional wheat flour. On its own, gluten is extremely high in protein and only has 4g of NET carbs per 1/4 cup. Gluten is what forms strands in breads and pastries and other desserts that gives them their chewy quality and gives structure so breads can rise. 
• Oat Fiber – This is the fibrous part of the oats! It is basically just that, all fiber! It's also very low calorie. This is great for adding bulk to bread recipes without adding another strong flavour. It also maintains the softness of the bread. 
• Lupin Flour – A super cool low carb flour that's recently become more popular. It's from the legume family (so check if you are allergic as you could potentially be if you have a very strong peanut allergy). Lupin flour is also VERY high in fibre and high in protein. It also adds bulk to bread recipes and a slight yellow colour. It's best when used in smaller quantities. 
• Powdered Monkfruit/Erythritol Sweetener – My absolute favourite sweetener for any and all keto baking. It blends seamlessly into recipes and tastes great! I find my recipes come out better tasting and with a nicer texture when I use powdered rather than granular but typically both can work! Swerve can also work as a substitute here.
• Coconut Flour – Helps to thicken the batter and add a touch of lightness to the dough without many additional calories.
• Baking Powder – This is necessary to give our tortillas just a tiny bit of rise so they are not too thin!
• Xanthan Gum – Like gluten, xanthan gum adds chewiness and creates strands similar to the gluten protein. This is added for texture. If you don't have it, this recipe will likely still work but it is recommended for not only this recipe by thousands of other keto recipes so definitely try it out if you have not! 
• Warm Water – To moisten our dough. We want to add enough just until our dough gets a bit tacky and just slightly sticks to our hands but overall has a play-doh-like consistency.
• Olive Oil – Adds some fat to our tortillas to bread down some of the gluten strands and make the tortillas softer and more pliable.
• Salt – For flavour of course!

Tips For Making The Best Keto Tortillas Recipe 

• When adding water to your dough, make sure to mix as much as you can first before seeing if it's necessary. Different brands of these low carb flours can vary slightly so it's okay if you need a little more or a little less to get to the same consistency as mentioned below in the directions. 
• This dough only needs to be kneaded for about 5min AFTER you initially bring it together in the bowl, if using a stand mixer you will need even less on a moderate setting. (2min is likely all it needs!)
• Add olive oil between cooking each tortilla to prevent sticking and add flavour. 
• When rolling these out, if you find they curl back on themselves A LOT, then you can allow them to rest, covered with saran wrap, longer at room temperature to allow the gluten to relax. (Let it rest, rolled out as a circle, not as a ball of dough). Though, just keep in mind, some curling back is fine.
• These tortillas are very versatile! Use them to make casseroles, sandwich roll-ups, enchiladas, burritos, tacos.. or anything else you'd like!

Tools I Used To Make The Best Keto Tortillas

• Mixing Bowls
• Measuring Cup (for the warm water)
• Whisk
• Parchment Paper
• Rolling Pin
• Plate + Pasta Bowl OR a Tortilla Warmer
• Non-stick Frying Pan (I love this one)

How To Store and Re-Heat These Keto Low Carb Tortillas

• Store cooled left-over tortillas in a ziplock bag, layered between pieces of wax paper at room temperature for up to 2 days OR refrigerate for up to 5 days. Re-heat in the microwave between two lightly moistened pieces of paper towel for 10-12s to get them warm and soft again. 
• You can also freeze these the same way, just be sure to double-up the ziplock bags if freezing for more than a week to prevent freezer burn. Thaw at room temperature or re-heat in the microwave as mentioned above (you'll need to add about 5-10s). 

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The Best Keto Tortillas Recipe (Egg Free, Nut Free)

Serves: 7-8 tortillas

Ingredients:

• 1/2 cup + 2 tbsp vital wheat gluten, 77g
• 1/4 cup oat fiber, 32g
• 1/4 cup lupin flour, 25g
• 1 tbsp coconut flour
• 2 tbsp powdered monkfruit/erythritol sweetener, 20g
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp xanthan gum
• 3/4 cup warm water (more or less as needed)
• 2 1/2 tbsp olive oil

Directions:

1. In a bowl, whisk together the vital wheat gluten, oat fiber, lupin flour, coconut flour, powdered monkfruit/erythritol sweetener, baking powder, salt and xanthan gum.
2. Make a little well in the center of the dry ingredients, then pour in half a cup of the warm water.
3. Add the olive oil as well. 
4. Mix the wet ingredients into the dry little by little, add the extra 1/4 cup of water slowly and only as needed while mixing. (You want your dough to be tacky and just slightly stick to your hands but overall it should feel kind of like play-doh).
5. If the dough is becoming too hard to mix, start using your hands to work everything together by kneading the dough in the bowl.
6. Once the dough has come together quite well, transfer it to a lightly vital wheat gluten-floured surface and begin kneading it for ~5min or until the dough sticks less to your hands and feels very elastic. 
7. Form the dough into a rough ball and then break off pieces to form 7-8 smaller balls. Roll the dough in your hands and then kind of pinch it under itself to make the balls slightly smoother on top.
8. Line the balls up side by side on a lightly floured surface and cover them lightly with saran wrap. Let them rest for 15-20min to allow the gluten to relax.
9. Heat a pan over low-medium heat with ~1/2 – 1 tsp olive oil spread around the pan.
10. Meanwhile, roll out your tortillas one at a time by placing the ball of dough between two lightly greased and vital wheat gluten-floured pieces of parchment paper. Press down with the palm of your hand to first flatter the ball. Then, use a rolling pin to get them to be thin circles (about as thin as you can without tearing them, it's okay if they curl back a bit).
11. Place the rolled tortillas on a large plate. Repeat the process until all the tortillas are rolled. 
12. Slightly stretch your tortilla one last time, then place it down in your warm pan. Cook the tortilla for 45s-1min per side or just until you can see brown spots underneath the tortilla when checking with a spatula. 
13. Flip it and cook the tortilla for another 35-45s or until brown spots form underneath. 
14. Place the finished tortillas on a plate. Stack them on top of one another and COVER the plate each time you add a tortilla. (I just out a plate with a pasta bowl on top). This helps steam your tortillas and makes them softer. 
15. Serve your tortillas warm with whichever toppings you prefer or see my storage tips for using them at a later date! Enjoy The Best Keto Tortillas recipe!

Store cooled left-over tortillas in a ziplock bag, layered between pieces of wax paper at room temperature for up to 2 days OR refrigerate for up to 5 days. Re-heat in the microwave between two lightly moistened pieces of paper towel for 10-12s to get them warm and soft again. 

You can also freeze these the same way, just be sure to double-up the ziplock bags if freezing for more than a week to prevent freezer burn. Thaw at room temperature or re-heat in the microwave as mentioned above (you'll need to add about 5-10s). 

Nutrition For 1/7th of recipe (1 tortilla): 114 calories | 4.8g fat | 2.2g NET carbs | 11.8g protein | 7.7g fiber

Print Recipe

4.13 from 24 votes

The Best Keto Tortillas Recipe (Egg Free, Nut Free)

Prep Time15 minutes mins

Cook Time7 minutes mins

Resting Time15 minutes mins

Total Time37 minutes mins

Course: dinner, lunch

Keyword: keto tortillas, low carb tortillas, tacos

Calories: 114kcal

Ingredients

• 1/2 cup + 2 tbsp vital wheat gluten 77g
• 1/4 cup oat fiber 32g
• 1/4 cup lupin flour 25g
• 1 tbsp coconut flour
• 2 tbsp powdered monkfruit/erythritol sweetener 20g
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp xanthan gum
• 3/4 cup warm water more or less as needed
• 2 1/2 tbsp olive oil

Instructions

• In a bowl, whisk together the vital wheat gluten, oat fiber, lupin flour, coconut flour, powdered monkfruit/erythritol sweetener, baking powder, salt and xanthan gum.
• Make a little well in the center of the dry ingredients, then pour in half a cup of the warm water.
• Add the olive oil as well.
• Mix the wet ingredients into the dry little by little, add the extra 1/4 cup of water slowly and only as needed while mixing. (You want your dough to be tacky and just slightly stick to your hands but overall it should feel kind of like play-doh).
• If the dough is becoming too hard to mix, start using your hands to work everything together by kneading the dough in the bowl.
• Once the dough has come together quite well, transfer it to a lightly vital wheat gluten-floured surface and begin kneading it for ~5min or until the dough sticks less to your hands and feels very elastic.
• Form the dough into a rough ball and then break off pieces to form 7-8 smaller balls. Roll the dough in your hands and then kind of pinch it under itself to make the balls slightly smoother on top.
• Line the balls up side by side on a lightly floured surface and cover them lightly with saran wrap. Let them rest for 15-20min to allow the gluten to relax.
• Heat a pan over low-medium heat with ~1/2 - 1 tsp olive oil spread around the pan.
• Meanwhile, roll out your tortillas one at a time by placing the ball of dough between two lightly greased and vital wheat gluten-floured pieces of parchment paper. Press down with the palm of your hand to first flatter the ball. Then, use a rolling pin to get them to be thin circles (about as thin as you can without tearing them, it's okay if they curl back a bit).
• Place the rolled tortillas on a large plate. Repeat the process until all the tortillas are rolled.
• Slightly stretch your tortilla one last time, then place it down in your warm pan. Cook the tortilla for 45s-1min per side or just until you can see brown spots underneath the tortilla when checking with a spatula.
• Flip it and cook the tortilla for another 35-45s or until brown spots form underneath.
• Place the finished tortillas on a plate. Stack them on top of one another and COVER the plate each time you add a tortilla. (I just out a plate with a pasta bowl on top). This helps steam your tortillas and makes them softer.
• Serve your tortillas warm with whichever toppings you prefer or see my storage tips for using them at a later date! Enjoy The Best Keto Tortillas recipe!

Video

Notes

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Ingredients Links For The Best Keto Tortillas Recipe (Nut Free, Egg Free)

• Vital Wheat Gluten 
• Oat Fiber
• Lupin Flour
• Powdered Monkfruit/Erythritol Sweetener
• Coconut Flour
• Xanthan Gum

Tips For Making The Best Keto Tortillas Recipe 

• When adding water to your dough, make sure to mix as much as you can first before seeing if it's necessary. Different brands of these low carb flours can vary slightly so it's okay if you need a little more or a little less to get to the same consistency as mentioned below in the directions. 
• This dough only needs to be kneaded for about 5min AFTER you initially bring it together in the bowl, if using a stand mixer you will need even less on a moderate setting. (2min is likely all it needs!)
• Add olive oil between cooking each tortilla to prevent sticking and add flavour. 
• When rolling these out, if you find they curl back on themselves A LOT, then you can allow them to rest, covered with saran wrap, longer at room temperature to allow the gluten to relax. (Let it rest, rolled out as a circle, not as a ball of dough). Though, just keep in mind, some curling back is fine.
• These tortillas are very versatile! Use them to make casseroles, sandwich roll-ups, enchiladas, burritos, tacos.. or anything else you'd like!
• Store cooled left-over tortillas in a ziplock bag, layered between pieces of wax paper at room temperature for up to 2 days OR refrigerate for up to 5 days. Re-heat in the microwave between two lightly moistened pieces of paper towel for 10-12s to get them warm and soft again. 
• You can also freeze these the same way, just be sure to double-up the ziplock bags if freezing for more than a week to prevent freezer burn. Thaw at room temperature or re-heat in the microwave as mentioned above (you'll need to add about 5-10s). 

Nutrition

Serving: 1tortilla (1/7th) | Fiber: 7.7g | Calories: 114kcal | Fat: 4.8g | Protein: 11.8g | Carbohydrates: 2.2g

Other Similar Recipes You May Like:

Keto Dinner Rolls

Keto Focaccia Bread

Easy Keto Bread

Keto Chicken Bacon Ranch Rolls

Low-Carb Flat Breads (Yeast Risen)

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