Go Back
the best keto tortillas
Print Recipe
4.28 from 11 votes

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

Prep Time15 mins
Cook Time7 mins
Resting Time15 mins
Total Time37 mins
Course: dinner, lunch
Keyword: keto tortillas, low carb tortillas, tacos
Calories: 114kcal



  • 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!



*New* Get Your Customized Keto Diet Plan For 1$

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). 


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