Low-Carb Tortillas
Soft, flexible tortillas made with almond flour and psyllium husk, cooked in a dry skillet. Gluten-free and dairy-free, with about 7 g of carbohydrate each.
One serving
One serving is 1 tortilla, 7 inches (makes 8). Prep 20 min · Cook 25 min · Rest or chill 10 min.
Steps
Whisk the almond flour, psyllium husk powder, baking powder and salt in a large bowl.
Add the olive oil and warm water and mix into a soft dough. Cover and let it rest for 10 minutes so the psyllium can absorb the water. If it is too stiff to roll, add water 1 tsp at a time.
Divide into 8 balls of about 60 g. Roll each between two sheets of parchment with a rolling pin into a thin 7-inch (18 cm) round, about 2 mm thick. Press any cracks together, trim the edge with a 7-inch lid and reroll the scraps.
Heat a dry nonstick or cast-iron skillet over medium heat. Cook each tortilla about 2 minutes on the first side and 1 to 1½ minutes on the second, until spotted with brown (3 minutes); longer makes them brittle.
AI-generated illustrative image. Stack the cooked tortillas under a clean towel so they stay soft.
On the plate
Counts toward the carbohydrate quarter of the plate: one tortilla adds about 7 g of carbohydrate, with 5 g of fiber.
Nutrition
| Nutrient | Per serving (1/8 of recipe) |
|---|---|
| Calories (kcal) | — |
| Total carbohydrate | 7 g |
| Dietary fiber | 5 g |
| Total sugars | — |
| Protein | 5 g |
| Total fat | 14 g |
| Saturated fat | 1 g |
| Sodium | 150 mg |
— means at least one ingredient has no published value for that nutrient, so we don't show a total (calories, total sugars).
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 190 g | 35.9 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| psyllium husk powder Psyllium husk powder | 24 g | 21.3 g | “PSYLLIUM HUSK SOLUBLE FIBER POWDER”, USDA Branded, FDC ID 2417884 |
| baking powder Baking powder, double-acting | 2 g | <1 g | “Leavening agents, baking powder, double-acting, sodium aluminum sulfate”, USDA SR Legacy, FDC ID 172803 |
| salt Salt | 2 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| olive oil Olive oil | 14 g | 0.0 g | “Oil, olive, salad or cooking”, USDA SR Legacy, FDC ID 171413 |
| warm water Water | 240 g | 0.0 g | “Beverages, water, tap, drinking”, USDA SR Legacy, FDC ID 173647 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: baking powder (); salt ().
Calculation engine v1.3.0.
Swaps and variations
- Smaller
- Make 12 tortillas of 5 inches for tacos; each has about two-thirds of the carbohydrate.
- Whole husk
- Use 28 g (about 5½ tbsp) whole psyllium husk instead of the powder; the dough needs a little longer to rest.
Storage
Refrigerate within 2 hours, with parchment between them, up to 4 days, or freeze up to 2 months. Warm them in a dry skillet before using.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- Psyllium powders absorb water differently by brand: if the dough is too stiff to roll, add water a teaspoon at a time.
- Some psyllium brands turn baked goods a little purple or grey. It is harmless; blond psyllium avoids it.
- The recipe makes 8 tortillas of about 60 g. If you make them bigger and get fewer, each has more carbohydrate than listed.
Tested recipes we compared
- Keto Tortillas · The Big Man's World. Almond flour and psyllium tortillas, rated by more than 1,600 readers; we use a similar psyllium-to-flour ratio
- Almond Flour Tortillas · ElaVegan. Same water, dough weight and 7-inch size
How the ingredients behave
- Psyllium husk in gluten-free baking · The Loopy Whisk. How much water psyllium needs, resting time, powder versus whole husk
- Psyllium husk powder (label data) · USDA FoodData Central. Weight of a tablespoon and nutrition per 100 g
Food safety
- Leftovers and food safety · USDA FSIS. Refrigerating within 2 hours and storage time
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/low-carb-tortillas. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about low-carb tortillas.
What makes low-carb tortillas flexible?
Psyllium husk forms a gel that works somewhat like gluten, so the tortillas bend instead of cracking.
How many carbs are in a low-carb tortilla?
About 7 g each, with 5 g of fiber. A flour tortilla of the same size has several times as much.
How was this recipe?
Be the first to rate it.
