Why You’ll Love Keto Tortillas Recipe

I love this recipe because the tortillas bend without breaking, have great texture, and are completely grain-free. I appreciate that they rely on coconut flour and psyllium husk, giving them structure while keeping them low in carbs. They’re incredibly versatile, and I find myself using them in countless meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup coconut flour
3 tbsp psyllium husk powder
2-3 cups hot water
4 tbsp olive oil
1/2 tsp baking powder
1 tsp garlic powder
1 tsp salt

Directions

I combine the coconut flour, psyllium husk powder, baking powder, garlic powder, and salt in a large mixing bowl.
I add the olive oil and two cups of hot water, mixing with a spatula until a sticky dough forms.
I knead the dough for 2–3 minutes until it becomes firm.
I let the dough rest for 10 minutes so the ingredients can bind properly.

I divide the dough into 8 equal pieces and roll each into a small ball.
I place each ball between two lightly oiled sheets of parchment paper and roll them out into circles; a tortilla press also works well.
I heat a non-stick pan over medium, grease it lightly, and cook each tortilla for about 60 seconds per side, or until brown spots appear.
I repeat until all 8 tortillas are cooked.

Servings and Timing

This recipe makes 8 servings (eight 6-inch tortillas).
Prep time: 5 minutes
Cook time: about 10–12 minutes total
Total time: approximately 15 minutes

Variations

I sometimes add smoked paprika or chili powder for a warm, savory flavor.
I like mixing in dried herbs such as oregano for a more Mediterranean-style wrap.
I occasionally reduce the garlic powder and add a pinch of sweetener for a milder flavor.
I enjoy pressing the dough slightly thicker to create soft taco shells or rolling it thinner for crispy chips.

Storage/Reheating

I store these tortillas in the refrigerator for up to 4 days in an airtight container.
I reheat them in a dry skillet for 10–15 seconds per side to bring back their flexibility.
I freeze cooked tortillas with parchment between each one and thaw them at room temperature before warming.

FAQs

Why are my tortillas purple?

Psyllium husk sometimes turns purple when heated, and I find that this varies by brand.

Can I replace coconut flour?

No, I stick with coconut flour because almond flour doesn’t react the same with psyllium and water.

Why is my dough too dry?

I add more hot water a little at a time until the dough becomes pliable.

Why is my dough too sticky?

I sprinkle in a bit more coconut flour to balance the moisture.

Can I make these without psyllium husk?

I don’t recommend it because psyllium provides the structure and elasticity.

Can I bake the tortillas instead of cooking them in a pan?

Yes, I bake them briefly at a high temperature, but the texture becomes slightly firmer.

Can I make them larger?

Yes, I roll the dough thinner and cut larger circles for burrito-size tortillas.

Do these taste like coconut?

I barely notice the coconut flavor because the garlic powder and olive oil help mask it.

Can I use them for quesadillas?

Yes, they hold up well when filled and heated.

Why do my tortillas crack?

If they crack, I usually add more hot water to make the dough more flexible.

Conclusion

I find these keto tortillas incredibly dependable for my low-carb meals. Their soft, flexible texture and simple ingredient list make them a staple in my kitchen. Whether I’m making wraps, tacos, or quick snacks, this recipe always delivers satisfying, versatile tortillas.