These Almond Flour Tortillas are the perfect gluten-free, vegan, or keto / low carb / paleo friendly homemade tortillas. They taste even better than Siete, plus they’re much more affordable! Super quick and easy to make, serve these instead of corn or flour tortillas in your favorite tacos or wraps!
My husband and I believe that food plays a huge role in your health, which is why we did the Whole30 as a family. If it weren’t for that, we wouldn’t have known that our daughter has a gluten sensitivity!
We’ve been working on my husband’s health, incorporating more healthy fats and less grains (similar to Keto and Low Carb) and he’s seen amazing results.
But this is also a man who LOVES tacos. I know I can make Slow Cooker Carnitas and a double batch of Cilantro Lime Coleslaw and as long as he has salsa verde on hand, the man will be content for DAYS.
As silly as it sounds, the lack of tacos was a huge concern for him, which is why I set out to create a grain-free almond flour tortilla recipe that he would love and enjoy just as much!
Easy Almond Flour Tortillas
Homemade tortillas may sound daunting, but they’re actually quite easy. Homemade flour tortillas are my favorite, but homemade corn tortillas are a close second place.
- Plus making your own tortillas (flour especially) lets you avoid the additives and junky stuff in store-bought. (And you can even make them gluten-free!)
- We’ve tried Siete Foods almond flour tortillas and almond flour wraps, but considering they cost over $1 per tortilla/wrap, we much prefer our homemade almond tortillas instead! If you’re looking for a simple Paleo tortillas recipe, this is it!
Ingredients for Easy Almond Flour Tortillas (like Siete)
You can make these easy almond flour tortillas with as little as 5 ingredients:
- Almond flour
- Baking powder
- Salt
- Oil
- Water
Note: Two optional but highly recommend ingredients are coconut flour and psyllium husk.
Both provide stretchiness and elasticity to the tortilla (similar to what gluten does for bread), but making almond flour tortillas without psyllium husk or coconut flour is doable – they’ll just be less bendy and you’ll want to undercook them slightly.
How to Make Ketogenic Tortillas
Step 1: Combine the dry ingredients in a medium sized bowl.
Step 2: Add the wet ingredients and using your hands, mix into a cohesive dough.
Step 3: Preheat the griddle to 400F.
Step 4: Break off a small piece of dough and using a rolling pin, roll out the dough between two silpat mats into a circle. You can do this with parchment paper as well, but I’ve found that silpat mats make the process significantly easier.
Note: The circle should be similar to a thick flour tortilla.
Step 5: Pick up the silpat mat with the tortilla on it. Turn the silpat mat upside down so that the tortilla is on the griddle, wait 5 seconds, and then CAREFULLY peel back the silpat mat. This works best if you keep the silpat mat as close to the griddle as possible, and use a pancake flipper to CAREFULLY hold the tortilla onto the griddle.
Step 6: Let the tortilla cook for about 30-45 seconds. Flip the tortilla and let it cook again for another 30-45 seconds. Remove the tortilla from the griddle when it’s done and repeat the process for the rest of the dough.
Vegan Tortillas FAQ’s
Every person has unique dietary needs, but if you are searching for a vegan tortilla, or a tortilla that is Keto or low carb, then this will fit the bill!
If you like almonds, then yes, almond flour tortillas taste good – they taste like almonds!!
Almond flour is the most common and widely used flour when people choose to eat a ketogenic diet.
Tips for Making Keto Tortillas with Almond Flour
- Use psyllium husk if at all possible. You can find it online here, or at a local grocery store in the supplement section. (It’s a digestive aid food, and be sure to NOT get the flavored kind.)
- I can’t stress enough how silpat mats make this recipe super easy. I bought a 4-pack YEARS ago and use them on a weekly basis for cookies and bread among several other recipes.
- These almond flour tortillas will be thicker than you may be used to. If you try to roll the dough too thin, the dough will break before you’ve had a chance to cook it.
What to Serve with Almond Flour Tortillas
- You can use these tortillas as wraps (i.e. bacon chicken wraps) for tacos (i.e. black bean tacos) in quesadillas… anything that calls for a tortilla!
- The only exception would be enchiladas. These tortillas won’t be big enough to hold enchilada filling, but you could do a layered enchilada casserole instead!
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Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Almond Flour Tortillas
These Almond Flour Tortillas are the perfect gluten-free, vegan, or keto / paleo friendly homemade tortillas. They taste even better than Siete, plus they’re much more affordable! Super quick and easy to make, serve these instead of corn or flour tortillas in your favorite tacos or wraps!
- Prep Time: 20 minutes
- Cook Time: 1 minute each tortillas
- Total Time: 30 minutes
- Yield: 7–10 tortillas 1x
- Category: Breads
- Method: Griddle
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup almond flour
- 2 Tbsp psyllium husk
- 2 Tbsp coconut flour (OR additional almond flour)
- ½ tsp baking powder
- ½ tsp salt
- 1 Tbsp coconut oil (or olive oil)
- ½ cup water
Instructions
- Combine the dry ingredients in a medium sized bowl.
- Add the wet ingredients and using your hands, mix into a cohesive dough.
- Preheat the griddle to 400F.
- Break off a small piece of dough and using a rolling pin, roll out the dough between two silpat mats into a circle. You can do this with parchment paper as well, but I’ve found that silpat mats make the process significantly easier. The circle should be similar to a thick flour tortilla.
- Pick up the silpat mat with the tortilla on it. Turn the silpat mat upside down so that the tortilla is on the griddle, wait 5 seconds, and then CAREFULLY peel back the silpat mat. This works best if you keep the silpat mat as close to the griddle as possible, and use a pancake flipper to CAREFULLY hold the tortilla onto the griddle.
- Let the tortilla cook for about 30-45 seconds. Flip the tortilla and let it cook again for another 30-45 seconds. Remove the tortilla from the griddle when it’s done and repeat the process for the rest of the dough.
Notes
Note: Leftover tortillas should be stored in the refrigerator for up to 7 days.
Nutrition
- Serving Size: 2 tortillas
- Calories: 200
Sadly not for me. The flavor was actually fine and terribly like almonds, it was just really hard to get on the pan to cook and kept falling apart… then was too soft to be used as a taco (although I used it for a quesadilla… it was ok but again lacked some rigidity). I made two and got frustrated so added some more coconut flour to sop up some of the moisture and make the dough firmer. It helped a lot bht still wasn’t quite right. Wondering if using tapioca flour would help it be more cohesive, chewy and less crumbly. And yes I followed the recipe to a T.
Just some constructive criticism. ❤️
Sorry for the typo. I meant NOT terribly like almonds. A good thing.
Hi Britni! Thank you for your feedback!!
My husband made these, but didn’t have coconut flour, so substituted more almond flour for coconut flour. These were delicious!!
How could you make these into tortilla chips??
Hi Cheyl,
We haven’t made the almond tortillas into chips, but you could try the same process as corn to see if it turns out the same. Hope this helps! https://dontwastethecrumbs.com/homemade-tortilla-chips/
I’m so glad you mentioned that these tortillas taste just like almonds. Now I know for sure that I won’t be making them. Can’t figure out how anyone can love a taco that tastes like almonds. I’ll just eat some almonds if that’s what I want. Sorry, I came here hoping to find a tortilla recipe without some other strong flavor that doesn’t, in my opinion, belong in a taco. More power to all of you who DO love almond tacos!
So sorry, I don’t think I like the tone that may have come through my message; it is my frustration speaking. I know many people love to make all kinds of things with almond. Not judging anyone at all. Bread and other grain products are apparently gonna have to disappear from my life, at least for a season, and I’m having myself a pity party. Maybe when I’ve been without bread for a good long while, I’ll be more appreciative of the “fake grain” products.
Try gfexplorers.com
It is a very mild almond flavor which probably couldn’t be recognized with taco ingredients added. I absolutely have never found them to be strongly flavored.
Thank you for sharing, Rita!
you can make keto taco shells with cheese and melt the cheese in a skillet, then hang it over a wooden spoon handle to shape it like a taco shell, it’s very good and no carbs.
I was thinking that the almond taste might be nice to use for a dessert taco – with some fruit and maybe cheese and whipped topping. My sister and I went to a place where we got a little strawberry tart to end our meal. But do these get at all crispy?