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Low Carb Tortillas

Do you miss tortillas? Then check out these simple low carb tortillas that are so easy to make. You just mix the ingredients together and cook!

I miss tortillas and all the things you can make out of tortillas! I love making chicken quesadillas. I love eating tortilla chips (click here if you want to try my low carb tortilla chip recipe) For lunch today I made some low carb gluten free tortillas. I have tried various recipes for making low carb tortillas but each of them has their faults. Some turn out too cracker like and you can’t actually wrap them like a tortilla.

These tortillas are adapted from Mark’s Daily Apple recipe for Primal Tex-Mex Tortillas. The tortillas taste slightly like a crepe so I added a variety of flours to stiffen the wrap and make it more tortilla like. What I like most about this recipe is its simplicity. There is no dough to make and roll out. You just mix the ingredients together and cook!

These are keto friendly tortillas because there are no starches used in the batter. I do have a fantastic, almost like the real deal Paleo tortillas recipe in my cookbook, Ditch the Wheat, that contains some starchy flours but the results are amazing!




How to Make Low Carb Tortillas

  1. In a bowl whisk together water, eggs, and olive oil.
  2. In a separate bowl mix together coconut flour, almond flour, flax seed and baking powder.
  3. Mix the dry ingredients into the wet ingredients. Whisking as you pour so clumps don’t form.
  4. In a medium to large frying pan heat several tablespoons of olive oil over medium high heat. When the oil is hot pour 1/4 cup of batter in the pan, tilting the pan so the batter spreads thinly.
  5. Cook the batter for about 2 minutes or until it is slightly “toasted” looking. Flip the tortilla and fry for 2 more minutes.

Help! My Low Carb Tortillas Don’t Wrap Like Regular Tortillas

Since we’re using low carb flours to create these tortillas they are not as bendable as regular tortillas. Please remember they are crepe like since we used a batter to make them.

Can I Freeze My Low Carb Tortillas?

Yes! If you want to make a big batch of them you could separate each tortilla by putting wax paper or parchment paper between them and then stack them and place them in a ziplock bag and place in the freezer.

Low Carb Tortillas

Do you miss tortillas? Then check out these simple low carb tortillas that are so easy to make. You just mix the ingredients together and cook!
Course Breakfast, Dinner, Lunch
Keyword Low Carb Tortillas
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 221kcal
Author Carol Lovett


  • 1/4 cup plus 2 tablespoons water
  • 2 large eggs
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp coconut flour
  • 2 tbsp almond flour
  • 1/2 tbsp ground flax seed
  • 1/4 tsp baking powder


  • In a bowl whisk together water, eggs, and olive oil.
  • In a separate bowl mix together coconut flour, almond flour, flax seed and baking powder.
  • Mix the dry ingredients into the wet ingredients. Whisking as you pour so clumps don’t form.
  • In a medium to large frying pan heat several tablespoons of olive oil over medium high heat. When the oil is hot pour 1/4 cup of batter in the pan, tilting the pan so the batter spreads thinly.
  • Cook the batter for about 2 minutes or until it is slightly “toasted” looking. Flip the tortilla and fry for 2 more minutes.

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71 Responses to Low Carb Tortillas

  1. Yadira February 23 at 6:26 am #

    Thanks for sharing this recipe. I will definitely try it in the morning. I've been eating low carb since last October and recently went gluten free due to gluten sensitivity.

  2. Laura March 26 at 8:56 pm #

    In the directions, you say to use lime, but it's not in the ingredients. How much lime? I would definitely love to make these!

    • Candace S. June 22 at 8:36 am #

      If it is the same as the recipe it is based off of, Mark says to use 1 teaspoon of lime juice

  3. Leslie November 12 at 6:50 pm #

    These are fantastic! Mine didn’t turn out as crispy as your look, but I cut out some of the fat, so maybe that’s why. They taste great and hold up pretty well. They’re my new favourite low-carb tortillas. Thanks!

    • CAROLditchthewheat November 12 at 10:52 pm #

      I’m still searching for a great tortilla recipe:) I’m happy you liked them.

  4. Rachael May 22 at 9:36 am #

    Carol – How do you think these would hold up if wet? Do you think they could be used for enchiladas, or do you think they would fall apart?

    • CAROLditchthewheat May 23 at 4:17 pm #

      I think they would work.

  5. Alexandra May 26 at 10:30 am #

    Hello! I just discovered your site and am impressed! You are very creative with your recipes and I can’t wait to try some! Oh and your recipe book, heading off to check that out soon.

    Question on the low carb tortillas – do you think I could bake in the oven instead of cooking on a skillet?

    • CAROLditchthewheat May 27 at 4:47 pm #

      I think that is possible. I’m not sure what temp would be best, maybe 350 degree F?

      • Liz May 29 at 3:42 am #

        Do you know how many carbs are in these?

  6. Anna May 26 at 11:33 am #

    Wy is the nutritional information not available for this recipe?

    It seems odd to have low carb recipes and not include such important info.
    Anna recently posted..Autoimmune Breakfast SausagesMy Profile

    • CAROLditchthewheat May 27 at 4:46 pm #

      I stopped giving nutritional information because people complained that they thought the nutrition info was wrong.

  7. christina May 28 at 8:54 pm #

    I followed your recipe EXACTLY, and they came out PERFECT. So much better than other tortilla recipes with just coconut flour. I dipped them in salsa and they really hit the spot. I added a pinch of salt!

    • CAROLditchthewheat May 29 at 10:50 pm #

      Good to hear!

  8. Liz May 29 at 1:48 pm #

    Well I won’t think ur wrong so can u please provide how many carbs sugar fiber etc its important for my diet thanks!

    • CAROLditchthewheat May 29 at 10:50 pm #

      Sorry I no longer provide nutritional info. You can use sites like to find out the carbs.

    • Mary June 21 at 3:33 pm #

      You can go to and they have a recipe builder.
      It works great. 🙂

  9. Hayley June 8 at 9:43 pm #

    I just made these and they turned out perfectly! I halved the recipe as I only wanted one for myself for lunch and have just topped it with my own paleo satay chicken. Win!! Thanks for such a simple awesome recipe! 😀

  10. Cyn A. June 9 at 1:21 pm #

    I have been on a healthier eating journey for over a year now (and down 77 pounds) so THANK YOU for posting this and your site rocks!!

  11. Carla June 9 at 3:53 pm #

    Do you really need that much oil to cook them in? Mine turned out very greasy/oily! Not at all like the ones you show in your pictures. Mine also were not easy to fold or wrap

    • CAROLditchthewheat June 17 at 9:23 pm #

      They’re like a pancake/crepe so they are easy to fold unless you fry them to a crisp.

  12. Rebecca June 11 at 8:30 pm #

    worst thing ever for me! I have no idea how you got yours to look sooo beautiful. Mine fall apart immediately after cooling slightly. Followed every step completely. Mine taste terrible.

    • CAROLditchthewheat June 17 at 9:19 pm #

      Did you use the same ingredients?

  13. Kristi June 21 at 8:48 pm #

    These are great! Of course, I didn’t follow the directions, and they came out floppy and won’t hold together, but I made an “open face” burrito and it’s great!

    Will try again and measure things! (Maybe!)
    Kristi recently posted..Shiny new things for June #newblogpost #myworldMy Profile

  14. niki June 21 at 11:40 pm #

    I’m practically typing this comment with one hand, because nestled in my left hand is my very first successful low-carb tortilla. I have tried to make tortillas four times previously with every permutation of flax, cauliflower, and almond flour, and everything crumbled in the pan (yes i ate those crumbs, but still). These have a great floury texture, and when one of the tortillas came out too wimpy to hold any fillings, i put in a little extra ground flax seed and the next had all the fortitude for fajitas. Excellent recipe.

  15. Haydee June 23 at 7:11 pm #

    These sound and look great! We have egg allergies, do you think they would turn out ok with egg replacer? Or any other suggestions? Thanks!

    • CAROLditchthewheat June 25 at 5:35 pm #

      I’ve never worked with an egg replacer. I’m not sure if it would work.

      • Haydee June 26 at 9:01 pm #

        Thanks, I’ll try it out n see.

  16. Susan July 5 at 11:01 pm #

    These look great, I can’t wait to try the. A couple questions…first approximately how many should the recipe make using the quantities shown? Second, do these store well? Or are they best eaten right away. And if so what is the best way to store? I typically try to make enough stuff to get us through a couple days. Thanks.

    • shannon March 24 at 8:54 am #

      I’m guessing by the measurements they would make about 4.

  17. Cassidy July 15 at 10:32 am #

    I don’t use almond flour, so I sort of decided to sub flax for that. And I decided I was too lazy to make these in the skillet, so they got baked. 😛
    And they’re PERFECT.
    Not too eggy, not too coconutty, and they FOLD. And they HOLD. Ugh. They’re so lovely. 😀 Thank you so much!

    • Jolene July 25 at 11:40 am #

      Baking the tortillas in the oven sounds easy! Can you remember how you did it?What temperature for how long?

    • SusanH September 27 at 6:50 pm #

      How did you bake them? More info please!

      • Carol Lovett March 24 at 3:28 pm #

        You’ll have to figure that out on your own.

  18. Tracy July 17 at 5:21 pm #

    I just made these exactly following the recipe for one exception. I substituted the almond flour for tapioca flour (starch). They fried up beautifully!! I cannot wait to load them up with my shredded pork carnitas. Thank you so much for this delicious recipe!

  19. Buttoni July 21 at 10:10 am #

    They look lovely. I keep trying low-carb tortilla recipes, and although I have developed a nice sandwich wrapper, I’ve not quite gotten anything that looks quite as thin and flexible as yiour lovely gems there. I really look forward to trying these!
    Buttoni recently posted..Sofrito Deli Melt SandwichMy Profile

  20. Abbie July 21 at 5:08 pm #

    What could I replace the coconut flour with? I’m allergic to coconut but really want a low carb tortilla!

    • CAROLditchthewheat July 22 at 3:07 pm #

      I don’t know what you can replace the coconut flour with. There are lots of paleo tortilla recipes out there that you could try that are almond flour based.

  21. Ava March 23 at 7:55 pm #

    These were amazing!!! I used bacon grease to coat the pan I heated them on. As they were cooking, I used the bottom of a grease coated metal measuring cup to spread them as thin as I could, without the tortilla breaking. Once they were mostly cooked, I pressed them into a tortilla bowl maker, and let them crisp in the oven. They were perfect for taco salads!!! They were super thin, and crispy. I made another batch and left them softer, so they were more like flour tortillas. They are so flexible.

    Based on the ingredients, there are about 2 NET carbs in each tortilla.

    • Dar June 17 at 2:17 pm #

      Thanks for the carb count!

  22. McFancy March 25 at 4:23 am #

    Didn’t work at all. All I got was mashed pancakes. It was sad! 🙁
    McFancy recently posted..Eistee!My Profile

  23. This American Bite - Yosef June 9 at 3:28 pm #

    This kinda makes me think about my three-ingredient gluten free naan, but a lighter, crispier version. I’ll be trying these!!
    This American Bite – Yosef recently posted..Garam Masala Steak Sliders with Red Onion MayoMy Profile

  24. Jessica June 11 at 10:13 pm #

    I followed the recipe, I agree it did not work. Turned out more like floppy/delicate egg foo young than a tortilla. Good luck to those that try it.

  25. Judee@ Gluten Free A-Z Blog June 19 at 7:08 am #

    I’ve tried a similar version made with cauliflower- it was ok but tasted like an omelet.
    I can’t wait to try it this way. Thanks .. just started following you and look forward to going through your recipes.

  26. Lauren July 6 at 10:38 pm #

    Do you think I could substitute “flax eggs” for the eggs in the recipe?

    • Carol Lovett August 3 at 2:01 pm #

      No, I don’t think that would bind enough.

  27. Lisa July 9 at 9:50 pm #

    Made these, didn’t enjoy them, more like little omelettes, was looking for more like a flour tortilla, oh well the search continues!

  28. Wendy August 16 at 2:47 pm #

    Have any of you tried the finished product in a quesadilla maker?

  29. Debra August 22 at 8:55 pm #

    Carol..just joined your website.mso anxious to try your recipes! The tortilla recipe-question…. Can you make them ahead of time to store in the refrigerator? Have you done that? If so about how long would they hold up?
    Thanks again for your website !

    • Carol Lovett November 4 at 12:28 am #

      The chips would probably go stale tasting if you made them ahead of time.

  30. Eli August 26 at 2:53 pm #

    I had no flax, so I had the brilliant idea of adding xanthan gum and increasing the water/oil/egg content. It was a thick batter at the end. When cooked,it turned into unsweetened, fluffy pancakes. Not what I was going for, so I tossed it. At least now I know how to make low carb pancakes.

  31. KC September 2 at 1:18 pm #

    Thank you for sharing your recipe. I may or may not use your recipe and if I do use your recipe I may not like it BUT I still will be grateful that you took the time to share. It amazes me when people complain especially when others are kind enough to provide a free service. If they need to know nutritional facts, look it up. I, for one, salute you. KC

  32. Sandy November 27 at 12:05 am #

    Made these to go with wraps tonight and they were great!! Thanks for sharing and Happy Thanksgiving!

  33. JJ January 13 at 12:02 pm #

    I found this recipe because we had the urge for some burritos. Have been eating gluten free and low carb for years for health reasons so I am pretty used to experimenting and having to deal with flavors and textures unlike the “norm”. This is not my first rodeo. 🙂 that being said, as a flour tortilla sub we have to say these were awful. As a GF crepe they would be fine. But no good for Mexican food. I am sorry but these taste NOTHING like a tortilla and EVERYTHING like a pancake.

  34. Mj Villanueva January 29 at 12:00 am #

    Looks delicious and the best thing is it is a low carb food. Thank you for sharing this one, I will try this at home.

  35. Marty February 4 at 7:52 pm #

    These look great, thanks for posting. I shall tack this up on my fridge for later 🙂
    Marty recently posted..Coffee Grinders 101 (Like Psych 101 Only Useful)My Profile

  36. Showhan March 4 at 7:45 am #

    Wow !! Really I love this recipe. And so I want to make this today for my family. Thanks to you for sharing this great post.
    Showhan recently posted..$200 – $500 Coffee Grinder ReviewsMy Profile

  37. neotoxo54 April 1 at 9:33 pm #

    I’m confused. Should we presume from the pictures that this recipe makes 4 tortillas? Nothing in the insturctions gives a set serving or numbers serverd.

  38. Katherine July 24 at 8:47 pm #

    This didn’t work for me at all 🙁 very eggy and fell apart.

  39. Debbie August 16 at 4:18 am #

    Could psyllium husk be used instead of flaxseed?
    As it’s such a small amount in recipe, and I don’t buy flaxseed, but make pizza bases using psyllium, I’d think it’d be worth a try.
    Do you?
    Thanks for all your great recipes and help. D

    • Carol Lovett March 24 at 3:46 pm #

      Sorry but I don’t know.

  40. Michael October 29 at 7:49 pm #

    This is listed as low carb. So any chance of telling how many carbs? Think of someone wanted to use the recipe but cant because this tiny bit of information isn’t available!!!!!!!
    Michael recently posted..7 Popsicle Recipes with No Added SugarMy Profile

  41. Donna T. November 1 at 8:14 pm #

    I made these tonight and they were great! Mine look just like your photo and the recipe made 4 as shown. I added some dried herbs to mine and we used them on the bottom of our chili dogs.
    I think these would be great with a little sweetener and cinnamon and spread with cream cheese.
    Use as a wrap for deli meats, tacos, sandwiches with scrambled eggs and a sausage link for an on the go breakfast. There are so many low carb options to use these wraps for. And I couldn’t believe how easy they were to make. Thank you so much for sharing this recipe.

  42. Ashley December 6 at 2:35 pm #

    Thank you for this recipe! Made them yesterday (got 5 from my batter) ate 2 and saved the rest for today, the first one I reheated in a pan and then the others just I the microwave and they were great. Held together enough for my wrap!

  43. Annie January 2 at 7:35 pm #

    Yeah… So these are very much like the pancakes I have made in the past. Unfortunately not wrap/tortilla like. At least not in my book. But I saved them and will use them with a little butter and scant maple syrup for a sweet treat anyway!

  44. Jill January 25 at 8:26 pm #

    I think these are fantastic! I got 4 large and one mini tortilla. Your instructions were great, and I love the tortillas! Thank you!!

  45. Holly Truitt February 11 at 11:34 am #

    How many tortillas does this make?? Is the recipe easily doubled or do I have to make each recipe separately??

  46. Lori February 29 at 8:53 pm #

    I’ve tried several low carb tortilla recipes. None were worth repeating. This one is easy and surprisingly good! Thanks so much for posting.


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