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–+ servings
Almond flour tortillas laid out on a woode board

Low Carb Almond Flour Tortillas

These low-carb almond flour tortillas are soft, flexible, and made with simple ingredients. A great gluten-free, grain-free option for tacos and wraps.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting time 15 minutes
Course dinner, lunch
Cuisine Mexican
Servings 6 tortillas
Calories 120 kcal

Equipment

1 large mixing bowl
1 Rolling Pin
1 non-stick frying pan,
Parchment paper
round lid to cut out tortillas

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

Calories: 120kcalCarbohydrates: 3gProtein: 4gFat: 10gFiber: 2g
Tried this recipe?Let me know how it was in the comments below.