Soft keto tortillas

Soft keto tortillas

1
2
3
4
5
4.7
21 Ratings
Not enough ratings
Soft, flexible, chewy keto tortillas without dairy or nuts? Yes, please! This dough rolls out like a traditional tortilla recipe and it cooks up perfectly into toasty rounds that are perfect for filling with your favorite taco spread goodies.
January 8 2019 recipe & photo by , nutritional review by in Recipes, Bread

Soft keto tortillas

1
2
3
4
5
4.7
21 Ratings
Not enough ratings
Soft, flexible, chewy keto tortillas without dairy or nuts? Yes, please! This dough rolls out like a traditional tortilla recipe and it cooks up perfectly into toasty rounds that are perfect for filling with your favorite taco spread goodies.
USMetric
6 servingservings

Ingredients

  • 1 cup (31⁄3 oz.) 240 ml (95 g) coconut flour
  • ¼ tsp ¼ tsp baking soda
  • ½ tsp ½ tsp salt
  • ¼ cup (11⁄3 oz.) 60 ml (40 g) ground psyllium husk powder
  • ½ cup 120 ml avocado oil or olive oil
  • 3 3 large egg whitelarge egg whites
  • 1½ cups 350 ml hot water
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Heat a large cast iron skillet or griddle medium heat.
  2. In a large bowl, sift together the coconut flour, baking soda and salt. Whisk in the psyllium husk.
  3. Drizzle in the oil slowly as you stir the mix, it will become moist and crumbly. Fold in the egg whites.
  4. Mix in the hot water half cup at a time, making sure it’s completely mixed in before adding more water. Combine until the dough looks and feels like moist play-doh.
  5. Shape 12 even-sized balls. Flatten the balls between parchment paper on a tortilla press or use a 6” pot and press them down.
  6. Cook 2 tortillas at a time on the large griddle by lying flat on the hot, dry cast iron and toasting 3 minutes a side, flipping once. Set aside until all the tortillas are done.

Tip!

If your mix is too wet add in 1 teaspoon of psyllium husk at a time, waiting a minute before mixing in the next one to make sure it is absorbing the liquid. Alternatively, if your mix is too dry, add 1 teaspoon of water in at a time in the same fashion until the ideal texture is achieved, moist play-doh. Store the leftover tortillas by wrapping up flat and air tight and freezing. To thaw toast on hot cast iron again.

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26 comments

  1. 1
    Michele
    April 6 2019
    Can I substitute pusillium husks for pyllium husks powder? (Or can I grind the husks in a coffee grinder to make “powder”?)
    Reply: #2
  2. 2
    Reply to comment #1 by Michele
    Kristin Parker Team Diet Doctor
    April 8 2019

    Can I substitute pusillium husks for pyllium husks powder? (Or can I grind the husks in a coffee grinder to make “powder”?)

    That would work as long as you can get them ground very fine.

  3. 3
    Shelly Kosht
    April 22 2019
    Do you whip the egg whites before folding in?
    Reply: #4
  4. 4
    Reply to comment #3 by Shelly Kosht
    Kristin Parker Team Diet Doctor
    April 23 2019

    Do you whip the egg whites before folding in?

    No, that is not necessary.

  5. 5
    Amira
    April 24 2019
    Can i use almond flour instead of coconut flour
    Reply: #6
  6. 6
    Reply to comment #5 by Amira
    Kristin Parker Team Diet Doctor
    April 25 2019

    Can i use almond flour instead of coconut flour

    They are not 1:1 substitutes as coconut flour requires much more liquid. You can read more here - https://www.dietdoctor.com/low-carb/recipes/baking

  7. 7
    Cynthia Arias
    May 7 2019
    My favorite Keto Tortilla recipe. So delicious.
  8. 8
    Filao
    May 7 2019
    As an accompaniment to my weekly curry I'll be substituting garlic salt for the regular salt, and rolling out thinner, like a chapatti.
  9. 9
    Heddy
    July 11 2019
    I don't have psyllium husk powder available and substituted it with grounded chia seeds with the same ratio. Other than that I followed the recipe and mine came out very bitter. Is that because of the chia seeds?
  10. 10
    Sherman
    July 20 2019
    Excellent recipe. I whipped the egg whites nice and frothy first and then folded them in. Since I have not made them otherwise, I don't know for sure if it makes a difference, but these tortillas were really light, airy and fluffy. Even cold they stayed fluffy. So without evidence to the contrary, I can definitely recommend whipping the egg whites. Also, this recipe did not make 12 decent sized tortillas for me. I got 7 proper tortillas and one really small one. As a full grown man that spends a good deal of time in the gym, three tortillas and some home made, slow cook carne asado made a fine meal. 12 tortillas would have all been kid-sized.
  11. 11
    Cynthia
    December 31 2019
    Tacos are my non keto family's favorite meal. I usually eat a taco salad with them, I haven't had a tortilla in a long time. These were really good. It was fun to eat a taco again. My husband makes tortilla pizza tomorrow and I'll use the leftover tortillas for it! Thank you for the recipe!
  12. 12
    Kirk H.
    April 13 2020
    Just made a batch of these. Really recommend using the metric measurements and weighing the coconut flour and psyllium husk powder. Using the ingredients listed in the amounts listed by weight yielded a dough just like described in the recipe. I did not whip the eggs whites. You really have to work at making the tortillas as thin as you possibly can, otherwise the end product will be more like a pancake. Even so, I would describe the result as more crepe-like than tortilla-like, but they were tasty. I divided the dough into six instead of 12 to make larger tortillas. I fried them in a non-stick pan with a little avocado oil since I don't have a cast iron skillet. The recipe is a keeper IMO.
  13. 13
    lisa.faraj
    August 2 2020
    Worked perfectly. These are delicious and remind me of the thick corn tortillas from El Salvador, used as a base for pupusas. These are better than the corn tortillas I used to make in my grain-eating days! Thank you for another great recipe Diet Doctor.
  14. 14
    Sheila
    October 20 2020
    These are amazing! I’m always so impressed with the recipes on this site. Great job🤘
    Reply: #15
  15. 15
    Reply to comment #14 by Sheila
    Crystal Pullen Team Diet Doctor
    October 20 2020

    These are amazing! I’m always so impressed with the recipes on this site. Great job🤘

    Wonderful!! I am so glad you're enjoying the recipes!

  16. 16
    Delia
    January 2 2021
    Great recipe. These tortillas are delicious and the spare egg yoke is always used for olive oil mayonnaise.
  17. 17
    Ali Jolley
    January 17 2021
    I was a little unsure how these would turn out but they were surprisingly fairly easy to make and actually quite tasty. They definitely felt more like traditional tortillas/ wraps in texture. I’ve been looking for a wrap recipe and I tried a recipe using linseed a few weeks ago but they were very eggy and difficult to fry so these were so much better and I’ll make again.
    Like others have said, I made 6 larger ones as I wanted to use them as wraps with spiced chicken and peppers. I was really expecting them to stick to the pan but they didn’t at all. I think I maybe need to make them a little thinner next time though.
  18. 18
    P
    February 25 2021
    This is a very usefull receipt for me , because it enables me to eat a bread-replacement on a keto diet. I have to use dubble amount of water and use a havy tortillapress to make 4-6mm tortilla's. Without the extra water the dough is too crumbly to make a good flat tortilla with smooth edges.
    Thank you for this receipt.
  19. 19
    Cathie
    April 9 2021
    These came out great! The dough was very easy to work with too. The whole family loved them, which is an amazing thing to not have any kids complaining about dinner. We used them as soft taco shells.
  20. 20
    nick felty
    July 1 2021
    what if i cant get the husk powder?
    Reply: #21
  21. 21
    Reply to comment #20 by nick felty
    Kristin Parker Team Diet Doctor
    July 1 2021

    what if i cant get the husk powder?

    The psyllium is an integral ingredient in this recipe that helps keep the tortilla bendable and pliable. You can probably get some online if it's not available locally.

  22. 22
    nick
    July 10 2021
    just made these, except i used a rolling pin to roll them at as thin as utterly possible. absolutely delicious. they are a bit dry but with taco sauce or sour cream they are marvelous
  23. 23
    Rebecca
    September 13 2021
    These were really good. Rolled them out between baking paper. They did stick just a little to the cast iron pan so just needed to be a little careful. Stuck together well, bendy and roll up well, nice texture and not too dry. I really appreciate the recipes on Diet Dr, they work well and taste great. Thank you for all your hard work!
    Reply: #24
  24. 24
    Reply to comment #23 by Rebecca
    Kristin Parker Team Diet Doctor
    September 13 2021

    These were really good. Rolled them out between baking paper. They did stick just a little to the cast iron pan so just needed to be a little careful. Stuck together well, bendy and roll up well, nice texture and not too dry. I really appreciate the recipes on Diet Dr, they work well and taste great. Thank you for all your hard work!

    Thank you for your feedback!

  25. 25
    Danny R
    March 5 2023
    How long can these be stored refrigerated? Can they be frozen? if so, how long will they last in the freezer?
    Reply: #26
  26. 26
    Reply to comment #25 by Danny R
    Kristin Parker Team Diet Doctor
    March 6 2023

    How long can these be stored refrigerated? Can they be frozen? if so, how long will they last in the freezer?

    These should last 3 - 5 days in the refrigerator. If you wish to freeze them, you might want to put a piece of freezer paper between the tortillas to keep them from freezing together. I am not sure how long they would last in the freezer, or at what point, there would be a risk of freezer burn or of them drying out.

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Ratings

5
86%
4
5%
3
5%
2
5%
1
0%
4.7
1
2
3
4
5
21 Ratings

Ratings

5
86%
4
5%
3
5%
2
5%
1
0%
4.7
1
2
3
4
5
21 Ratings