Here’s a complete, beginner-friendly recipe for Keto Large Flour Tortillas — soft, flexible, and perfect for wraps, tacos, or quesadillas. 🥙
They’re low-carb, gluten-free, and come together in just minutes!
🌮 Keto Large Flour Tortillas
⭐ Overview:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6 large tortillas
- Difficulty: Easy
- Diet Type: Keto / Low-Carb / Gluten-Free
🧂 Ingredients
- 1 ½ cups almond flour (super-fine)
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum (for flexibility — don’t skip!)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 2 teaspoons olive oil (or melted butter)
- 2–3 tablespoons warm water (adjust for dough texture)
🔪 Instructions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt.
Step 2: Add Wet Ingredients
Add the egg and olive oil to the bowl.
Gradually pour in 2 tablespoons of warm water, mixing until a dough begins to form.
If the dough feels dry, add up to 1 extra tablespoon of water — it should be soft but not sticky.
Step 3: Knead the Dough
Form the dough into a ball and knead gently for 1–2 minutes.
Let it rest for 5 minutes — this allows the xanthan gum to activate and the dough to become more elastic.
Step 4: Divide and Roll Out
- Divide the dough into 6 equal balls.
- Place one ball between two sheets of parchment paper.
- Roll out into a thin circle (about 7–8 inches wide).
- The thinner you roll, the softer and more flexible the tortilla will be.
Step 5: Cook the Tortillas
- Heat a non-stick skillet or cast-iron pan over medium heat.
- Carefully peel off the top parchment sheet and transfer the tortilla to the skillet.
- Cook for 30–45 seconds per side, until light golden spots appear.
- Repeat with remaining dough balls.
(Tip: Keep cooked tortillas warm under a clean towel while finishing the rest.)
🍽 Serving Ideas
- Use for keto tacos, burritos, quesadillas, wraps, or breakfast roll-ups.
- They also make a great base for keto pizzas when toasted lightly.
💡 Storage Tips
- Fridge: Store in an airtight container for up to 5 days.
- Freeze: Layer with parchment paper and freeze up to 2 months.
- Reheat: Warm in a skillet for 10–15 seconds per side or microwave for 10 seconds.
👩🍳 Chef’s Tips
- If your dough tears, press it back together — xanthan gum makes it repairable.
- For extra softness, brush the cooked tortillas lightly with butter or avocado oil.
- You can substitute psyllium husk powder (1 tsp) instead of xanthan gum if preferred.
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