By Liv Banks • Published: April 25, 2026
If you’ve ever tried making almond flour tortillas and ended up with cracked, stiff wraps that barely bend… you’re not alone.
These low-carb almond flour tortillas took me a lot more testing than I expected.
I’ve made everything from almond flour pie crust to crackers and muffins, so I thought this would be easy. It wasn’t. But don’t worry it will be for you, cause I give you exact step by step in this recipe to get it right. 😄
After a lot of trial and error, I finally landed on a version that works using just a few ingredients.
These homemade tortillas are soft enough to fold (gently), hold fillings well, and work as a solid alternative to store-bought tortillas if you’re following low-carb diets or gluten-free options.
They’re not identical to regular flour tortillas, but for a grain-free tortilla option, they do the job well. My family loves Taco tuesdays ofcourse, so I usually double or triple the batch, they keep well in the fridge for a few days.
👉 And if you’re looking for something closer to a traditional texture, I also have a corn tortilla version which is also low-carb, using a little corn flour — a slightly different approach you might want to try next.
Why You’ll Love These Tortillas
Low-carb and keto friendly
These low-carb tortillas are flexible enough to fold without immediately snapping when made correctly.
They are best for tacos or soft wraps rather than tightly rolled burritos. I also use them for my keto taco casserole. Check out the recipe later.
Made with just a few ingredients
You don’t need complicated blends like coconut flour or sunflower seed flour.
The main ingredients here are fine almond flour, psyllium husk powder, and olive oil. I add a small amout of xanthan gum to help them bind together without adding starchy flours. So, yes, if you are wondering, they are completely keto frinedly, with only 3g of carbs per tortilla.
Gluten-free and grain-free
Perfect if you’re following a low-carb or keto diet or looking for gluten-free tortillas without using regular flour tortillas.
Tested for real results
This is not a guesswork recipe. After making these almond flour tortillas countless times, now got them to bend and actually taste good. A nice pliable textrue to fill with all the delicious fillings.
These steps come from real troubleshooting and will give you the best results the first time.
Ingredient Notes
Psyllium husk powder
Use psyllium husk powder, not whole husks. If you buy psyllium husk in flakes you can use a coffee grinder to grind it into powder.
Grinding whole psyllium husks into powder helps create a better structure and improves texture as it integrates with almond flour better.
It also adds dietary fiber, which helps reduce net carbs and is great for digestion.
Xanthan gum
Along with psyllium husk, xanthan gum helps these almond flour tortillas stay together once cooked. Xanthan gum is natural, low-carb, paleo, and keto-friendly.
A little bit goes a long way.
This is what helps bind everything and mimic elasticity.
Too much xanthan gum will make the tortillas dry and stiff.
Moisture
Use warm water, not hot and not cold.
The dough should feel slightly firm, not sticky. It should roll into a proper dough ball and not stick to your hands.
Too much water = sticky dough that tears when rolling. Correct consistency will allow you to roll it out thinner so the tortillas end up soft and bendy.
How To Make Almond Flour Tortillas
Step 1: Mix the dry ingredients
In a large bowl, combine all dry ingredients.
Mix well with a spatula or hand so everything is evenly distributed.
Step 2: Add olive oil and water
Add olive oil and warm water and mix it into the dry ingredinets well with your hand or spatula.
Mix until the dough forms into a soft dough ball.
The dough should be slightly firm and not sticky.
Step 3: Divide into portions
Divide the dough into 5 equal dough balls first.
Do not make 6 yet.
The 6th tortilla will be made from the rest of the dough after cutting.
Step 4: Chill briefly
Divide the dough into 5 equal dough balls first.
Do not make 6 yet.
The 6th tortilla will be made from the rest of the dough after cutting.
Step 5: Roll between baking paper
Place one dough ball between two sheets of baking paper.
Press it down slightly, then use a rolling pin to roll outward in all directions, making sure it’s forming a circle rather than oval or some weird shape.
👉 Aim for roughly less than 1/8 inch thickness (around 2 mm)
Step 6: Fix wrinkles (important step)
No one likes wrinkles… not even tortillas 😄
Baking paper can wrinkle underneath while rolling, especially the bottom piece. These wrinkles transfer into the rolled tortilla and create weak spots, which can cause it to break later.
Here’s how to fix it:
- When you’re almost done rolling, flip the tortilla over while keeping both sheets of baking paper attached. Check the bottom side to see if any wrinkles have formed.
- If you see deep wrinkles, gently peel away the wrinkled piece of paper. Reposition it onto a smooth section of the same sheet, then roll lightly again with the rolling pin until the surface looks smooth.
Step 7: Cut and collect scraps
Gently peel away the top sheet of baking paper again
Use a lid or bowl to cut a round shape. Aim for about 6 inches (15–16 cm) in diameter — a small pot lid works perfectly.
You’ll have some excess dough around the edges. Run your finger around the lid to collect it, then set the scraps aside.
Flip the tortilla back onto the other sheet of baking paper and gently peel away the top sheet again.
Repeat this process for the first 5 tortillas.
Combine all the scraps to form the final tortilla, you will use it for your 6th tortilla, there should be enough.
Step 9: Cook the tortillas
Cook on medium heat to medium-high heat.
About 90 seconds per side. Ideally set the timer on your phone, cause that time is importnat, 2 minutes dries them out or even can burn the tortillas and 1 minute is not enough to get those nice golden spot. I tried it over and over again to work out that 90 seconds is it! Your stove top might be a little different so you may have to adjust the heat a little. Gas stove is a bit stronger so start with low-medium heat first then up it if not cooking well. Better start slow cause you can always cook a bit more, but if you burn them there is not way back.
Flip and cook the second side the same way.
Avoid overcooking.
If they brown too much, they will dry out.
Step 10: Stack and cover
As soon as each tortilla comes off the pan:
- Stack your almond flour tortillas on a big round plate. Or you can place them directly into a container that has a lid.
- Cover it immediately after each tortilla.
This keeps them soft and prevents drying.
Troubleshooting Tips
Tortillas cracking
- too thick
- parchment wrinkles not fixed
- overcooked
Dough sticking
- too much water
- dough too soft
Dry tortillas
- cooked too long
- not covered after cooking
How To Use These Almond Flour Tortillas
Perfect for:
- tacos
- light wraps
- fajitas
- quesadillas
Not ideal for tightly rolled burritos.
Storage Tips
Store in an airtight container in the fridge for 5-6 days.
Reheat briefly in a hot skillet before serving or in a microwave for no more than 15-20 seconds, making sure you don’t dry them out.
Low Carb Almond Flour Tortillas
Equipment
Ingredients
- 2 cups almond flour
- 1 ½ teaspoons psyllium husk powder ground
- just over ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- ½ cup warm water
Instructions
- In a large bowl, combine almond flour, psyllium husk powder, xanthan gum, baking powder, and salt. Mix well.
- Add olive oil and gradually add warm water. Mix until a dough forms. The dough should be slightly firm, not sticky.
- Let the dough rest for a few minutes at room temperature to allow the psyllium to absorb moisture.
- Divide the dough into 5 equal portions and roll each into a smooth dough ball.
- Place the dough balls in the fridge for 10–15 minutes to firm up.
- Place one dough ball between two sheets of baking paper. Press it down slightly, then roll outwards with a rolling pin, changing directions as you go. Aim for about 1/16 inch thickness (around 2 mm).
- Peel the top paper away gently, flip the tortilla, and remove the bottom paper. If wrinkles appear, smooth them out by lightly re-rolling.
- Use a lid or bowl to cut a round tortilla. Gather the excess dough and set aside. Repeat with remaining dough, then combine scraps to form the final tortilla.
- Carefully transfer the tortilla onto your hand and place it onto a hot non-stick pan.
- Cook on medium heat for about 90 seconds on each side, until lightly golden. Avoid overcooking.
- Stack cooked tortillas and cover immediately to keep them soft.
Notes
📝 Notes
- Dough should be slightly firm for best results. Too much water will make it sticky and hard to roll.
- Always smooth out wrinkles from the baking paper to prevent cracking.
- These tortillas are best for tacos or soft folding, not tightly rolled wraps.
- Store in an airtight container in the fridge for up to 3–4 days. Reheat briefly before serving.
Nutrition
FAQs
Can I make these choc chip muffins low-carb or keto?
Yes. These almond flour chocolate chip muffins can easily be made low-carb. Use allulose and sugar-free chocolate chips to reduce net carbs. All other ingredients are already low in carbs.
Can I use coconut flour instead?
Coconut flour acts very differently from almond flour. I have not tried these with coconut flour, so I would not recommend it.
Why are my almond flour muffins dense?
Make sure to whisk eggs well and avoid overmixing the batter. Don’t skip yogurt; the acidity reacts with baking soda and creates the lift and softness. Also don’t overbeat the batter and don’t overbake.
Why are my almond flour muffins dense?
Yes, but keep the balance similar so the batter stays stable. Or you can try my blueberry muffins or even banana muffins, also made with almond flour.
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