Most low-carb tortilla recipes promise a lot but often fall short. They end up dry, stiff, or worse, breaking apart the moment you try to fold them. I’ve been there too frustrated, mid-taco, holding a broken tortilla in my hand. That’s why I made it my mission to develop a recipe that’s soft, pliable, and strong enough to actually hold your fillings.
I’m Lilya, founder of LilyaFood.com, and I’ve tested countless variations in my home kitchen. This almond flour tortilla recipe is the one I keep coming back to. It feels and folds just like the store-bought brands you know, like Siete, but it costs far less. If you’ve struggled to find a low-carb tortilla that actually works, this is the one that changes everything.
These almond flour tortillas are gluten-free, keto-friendly, and flexible enough for wraps, tacos, or quesadillas no cracking, no fuss.
Why This Recipe Works: The Science of a Perfect Low-Carb Tortilla
Getting the perfect almond flour tortilla isn’t just about tossing ingredients into a bowl. There’s a science behind why this recipe works so well.
Blanched almond flour makes a big difference. Unlike almond meal, which includes skins and has a coarse texture, blanched almond flour is finely ground and smooth. This creates a soft, uniform dough that rolls out evenly and cooks without gritty bits.
Binders are the secret to flexibility. Since almond flour doesn’t have gluten, it needs help to hold together. Psyllium husk or xanthan gum creates a gel-like structure when mixed with water. This mimics gluten’s elasticity, allowing the tortillas to bend without cracking.
Fat and moisture hold it all together. Almond flour naturally contains healthy fats that help keep the tortillas soft. Combined with warm water and a little oil, the dough stays moist during cooking, preventing it from drying out like many other low-carb versions.
This balance of texture, strength, and softness is what sets this recipe apart. It’s designed to behave like a real tortilla, not a cracker in disguise.
Ingredients Needed for Almond Flour Tortillas
Here’s everything you’ll need to make soft, pliable almond flour tortillas. The ingredients are simple, but each one plays a key role in getting the texture just right.
For the dough base:
• 2 cups almond flour
Use blanched, super-fine almond flour for the smoothest texture. Avoid almond meal, which can make the tortillas grainy.
• 2 tablespoons xanthan gum
This acts as the binder, helping the dough stay flexible and hold together when rolled.
• 1 teaspoon baking powder
Gives the tortillas a slight lift and prevents them from being too dense.
• ½ teaspoon kosher salt
Balances the flavor without overpowering.
For moisture and texture:
• ½ cup warm water
Warm water activates the xanthan gum and brings the dough together. You may need a bit more depending on humidity or flour brand.
These ingredients come together to form a dough that’s easy to roll, cooks evenly, and doesn’t fall apart when folded.
How to Make Almond Flour Tortillas
Follow these simple steps to create tortillas that are soft, flexible, and perfect for wraps or tacos.
- Mix the dry ingredients
In a large mixing bowl, combine almond flour, xanthan gum, baking powder, and salt. Stir until evenly distributed. This ensures the binder and leavening are well spread for consistent texture. - Add warm water slowly
Pour in the warm water a little at a time while stirring. The mixture will start to come together into a dough. If it’s too dry or crumbly, add an extra tablespoon of water. - Knead the dough until smooth
Transfer the dough to a clean surface or knead it directly in the bowl. Work it for about five minutes until it becomes smooth and holds together without sticking to your hands. If it feels too wet or sticky, add a pinch of almond flour. - Let the dough rest
Cover the bowl with a towel or wrap and let the dough rest for fifteen minutes. This resting time allows the xanthan gum to fully activate, improving stretch and structure. - Preheat your pan
Place a dry skillet or comal over medium heat. Let it warm up while you shape the tortillas so it’s hot when you’re ready to cook. - Divide and shape the dough
Cut the dough into eight equal portions. Roll each into a ball, then flatten into a thick disk using your hands. - Press or roll each tortilla
Use a tortilla press lined with parchment paper to press the disks into thin, round tortillas. If you don’t have a press, a rolling pin works fine. Aim for even thickness to prevent overcooking. - Cook the tortillas
Place one tortilla on the hot skillet. Cook for about thirty seconds on the first side until bubbles form and light brown spots appear. Flip and cook another thirty seconds. You can flip once more if needed but avoid overcooking or the tortillas may dry out. - Keep tortillas warm and soft
Transfer cooked tortillas to a plate and cover immediately with a clean kitchen towel. This traps steam and keeps them pliable. - Serve or store
Enjoy right away or let them cool completely before refrigerating or freezing. Proper cooling prevents sogginess during storage.
Troubleshooting Guide: Solving Common Tortilla Problems
Even with the right recipe, things can go off track. Here’s how to fix the most common issues home cooks face when making almond flour tortillas.
My dough is too sticky
This usually means there’s too much water. Add a teaspoon of almond flour at a time and knead until the dough feels like soft play-dough. It should be easy to handle and not cling to your fingers.
My tortillas are cracking or falling apart
Dry dough or over-thinning is often the cause. Add a teaspoon of warm water and knead again. Also, make sure you’re using a binder like xanthan gum or psyllium husk. These ingredients are essential for structure.
My tortillas are stiff, not pliable
They were probably cooked too long. You only need to cook each side until you see light browning. Overcooking dries them out. Another tip is to cover freshly cooked tortillas with a towel to trap steam and keep them flexible.
They taste grainy
This happens when almond meal is used instead of blanched, super-fine almond flour. Always check the label. Look for brands that specify “blanched” and “finely ground” for the best texture.
Tools for the Job: Tortilla Press vs Rolling Pin
Choosing between a tortilla press and a rolling pin depends on what you have and how precise you want your tortillas to be.
Tortilla Press
This tool is fast and creates evenly shaped tortillas every time. It’s especially helpful if you’re making a large batch. You get consistent size and thickness with minimal effort. The downside is that not every kitchen has one, and it takes up space.
Rolling Pin
Most kitchens already have one. A rolling pin gives you more control over thickness and shape. However, it takes a bit more time and practice to get a perfectly round tortilla. Uneven spots can cook differently, so keep an eye on thickness as you roll.
Which should you use?
Both methods work well for this recipe. If you don’t own a press, don’t worry. A rolling pin does the job just fine. The key is to aim for even thickness, whichever method you choose.
Storing, Freezing, and Reheating
These almond flour tortillas store well and can be made ahead for busy days. Here’s how to keep them fresh and ready to use.
Refrigerating
Place the cooled tortillas in a sealed bag or airtight container. Keep them in the fridge for up to one week. Be sure they’re fully cooled before sealing to avoid moisture buildup.
Freezing
To freeze, stack the tortillas with a piece of parchment paper between each one. This prevents sticking. Place the stack in a freezer-safe bag or container. They can be stored frozen for up to three months without losing texture.
Reheating
Microwave one tortilla at a time for twenty to thirty seconds. For a stovetop option, heat a dry skillet over medium and warm the tortilla for a few seconds on each side. To boost softness, sprinkle lightly with water before reheating. This helps create steam and brings back flexibility.
More Gluten-Free cakes Recipes To Try!
Almond Flour Tortillas
Ingredients
Dough Base
- 2 cups blanched almond flour super-fine texture, not almond meal
- 2 tbsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp kosher salt
Moisture
- 1/2 cup warm water add more as needed for dough consistency
Instructions
- In a large mixing bowl, stir together almond flour, xanthan gum, baking powder, and salt until well combined.
- Slowly add warm water to the dry mix while stirring until a dough forms. Add more water if the mixture is too dry.
- Knead the dough for about 5 minutes until smooth and pliable. Add a bit of almond flour if it feels too sticky.
- Cover the dough and let it rest for 15 minutes to allow the xanthan gum to activate.
- Preheat a dry skillet or comal over medium heat while shaping the tortillas.
- Divide the dough into 8 equal portions. Roll each into a ball, then flatten slightly with your hands.
- Press each dough ball between parchment sheets using a tortilla press or roll them into thin circles with a rolling pin.
- Cook each tortilla for about 30 seconds per side on the hot skillet, or until light brown spots form. Flip once more if needed, but don’t overcook.
- Transfer cooked tortillas to a plate and cover with a clean towel to keep warm and soft.
- Serve immediately or let them cool completely before storing in the fridge or freezer.
Notes
Calories: 167 kcal
Carbohydrates: 8g
Protein: 6g
Fat: 14g
Saturated Fat: 1g
Sodium: 271mg
Potassium: 8mg
Fiber: 5g
Sugar: 1g
Calcium: 89mg
Iron: 1mg
Frequently Asked Questions
Is almond flour tortilla healthy?
Yes, almond flour tortillas are a healthy option for many diets. They are naturally low in carbs, gluten-free, and high in healthy fats and protein. Almond flour also provides vitamin E and magnesium, making these tortillas a nutritious alternative to traditional ones.
Are almond flour tortillas better than corn tortillas?
It depends on your dietary goals. Corn tortillas are lower in fat but contain more carbs. Almond flour tortillas are ideal for those on a keto or low-carb diet. They also offer more protein and are completely grain-free, which some people prefer for digestion or allergy reasons.
Do almond flour tortillas spike blood sugar?
No, they generally have a low impact on blood sugar. Almond flour is low in net carbs and high in fiber, which helps keep blood sugar levels stable. This makes them a good choice for people managing diabetes or following a ketogenic diet.
Can almond flour be used for tortillas?
Absolutely. Almond flour works very well in tortilla recipes when paired with a binder like xanthan gum or psyllium husk. It creates a soft and flexible dough that mimics traditional tortillas without using grains.
What is the healthiest tortilla you can eat?
The healthiest tortilla depends on your needs, but almond flour tortillas are a strong option. They are low in carbs, grain-free, and made from nutrient-rich almonds. This makes them suitable for gluten-free, keto, and paleo diets.
What are Siete almond flour tortillas made of?
Siete almond flour tortillas typically contain almond flour, tapioca flour, water, sea salt, and xanthan gum. They are praised for being soft and pliable. This homemade version offers a similar texture without the higher store-bought price.
Is Siete actually healthy?
Yes, Siete tortillas are made with clean, simple ingredients. They are grain-free and fit well into many diets. That said, making your own at home lets you control every ingredient and reduce the cost significantly.
What is the downside of almond flour?
The main drawback is cost. Almond flour is more expensive than wheat or corn flour. It can also have a slightly nutty taste and different texture, especially if the wrong type is used. Always choose finely ground, blanched almond flour for the best results.
