Almond Flour Tortillas Recipe

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Making soft flexible almond flour tortillas is always a huge win in my kitchen. These are made with almond flour, coconut flour, olive oil, and I have them ready on the table in under 30 minutes. They are easy to fold, and have a distinct tenderness and flavor that ready-made tortillas just cannot live up to.

Healthy almond flour tortillas on a wooden cutting board.

Almond flour tortillas are a great option when I want something lighter than traditional flour versions while still enjoying all my favorite wraps and tacos. The combination of almond flour and coconut flour creates a soft texture with just enough strength to hold fillings. If you prefer the wholesome taste of homemade foods, then you should also try my baked corn tortilla chips, which are also healthier than many commercial brands.

I started making these almond flour tortillas when my husband and I were going gluten-free in a serious way. After perfecting my vegan flatbread, I knew I could take on this tortilla recipe. For a while, we used traditional corn tortillas, but we longed for the soft and light texture of whole-wheat or white flour tortillas, without the added carbs. The first time I served these for dinner, I held my breath as I watched my husband and kids pile their wraps with veggies, but I was quite impressed by how well they held together.

From a nutrition perspective, these healthy almond flour tortillas offer a more balanced option compared to traditional white flour tortillas. I use almond flour since it provides healthy fats and a small amount of protein, while the coconut flour adds fiber and gives the tortillas a solid framework. The flavor is slightly nutty but mostly muted, making it great for sweet and savory fillings.

In my experience, it is the technique behind these tortillas that makes them work. I combine almond flour with a small amount of coconut flour to absorb moisture without making the dough heavy. Letting the dough rest is a crucial step as it allows the flours to hydrate properly. When it comes to rolling, I place the dough between 2 pieces of parchment paper to help get the tortillas as thin as possible without sticking.

We had a neighbor who was always very competitive, especially when it came to cookouts. He always bragged about making everything from scratch, whether it was butter, jelly, or curry paste. So you can imagine my shock when we both showed up to a block party with all the fixings for a build-your-own burrito station. Honestly, I was not worried and never felt the need to compete, especially since I kept everything gluten-free and vegetarian.

Pretty soon, compliments were pouring in about how tender my tortillas were, and my competitive neighbors side-eyed me and asked where I bought mine from. The look on his face when I told him I made them, after he had admitted to buying his… Ha! Be sure to impress your family, friends, and competitive comrades with these almond flour tortillas.

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🥘 Ingredients

For these almond flour tortillas, I use a short list of ingredients. This is what I use:

Dry ingredients: I use fine-ground blanched almond flour, coconut flour, salt, xanthan gum, and baking powder to form the tortillas.

Egg: I use 1 whole egg to bind everything and add structure to the dough.

Water: Adding just enough helps hydrate the flours and bring the dough together.

Olive oil: I mix this in for moisture and to help with browning during cooking.

Apple cider vinegar: A small amount improves the texture of the tortillas.

🔪 How To Make

I follow a simple process here, but I pay attention to the texture at each step to get the best textured almond flour tortillas. This is how I make them:

Mix dry ingredients: I whisk together almond flour, coconut flour, salt, xanthan gum, and baking powder until everything is well combined.

Dry ingredients for tortillas combined in a bowl.

Combine wet ingredients: In a separate bowl, I mix the egg, water, olive oil, and apple cider vinegar until smooth.

Form the dough: Next, I pour the wet mixture into the dry ingredients and mix until a soft dough forms. It should be slightly tacky but not sticky. Then I allow the dough to rest for 10-15 minutes.

Divide portions: I split the dough into equal pieces and shape each one into a ball for even tortillas.

Roll tortillas: Then, I place each ball between parchment paper and roll it into a thin circle.

Low carb tortilla dough rolled out between parchment paper sheets.

Cut tortillas: I use a plate or bowl to map out the shape of a perfect circle, and use it to cut the tortillas into shape.

Shape of tortilla being cut from raw dough.

Cook in a pan: Next, I heat a skillet, and cook each tortilla for a few seconds on each side until small golden spots appear and the surface looks cooked.

Uncooked keto tortilla cooking in a pan.

Repeat: I repeat this process with my remaining tortillas.

Raw uncooked wrap dough being cooked in a skillet.

Keep warm: I stack the cooked tortillas and cover them with a cloth to keep them soft while I finish the remaining tortillas.

Gluten free, healthy almond flour tortillas on parchment paper

My #1 Secret Tip for these almond flour tortillas is to always let the dough rest before rolling it. That 10-15 minutes rest gives the coconut flour time to continue absorbing the liquid, which takes the dough from feeling slightly tacky and uneven to smooth. It also makes the dough easier to roll thin without tearing.

Other Tips To Keep In Mind:

Preheat your pan: I always make sure my skillet is fully heated before the first tortilla goes in. A pan that is not hot enough causes the dough to stick and makes it harder to flip cleanly.
Keep the egg at room temperature: A room temperature egg has a lower surface tension, which allows it to blend more easily with the other ingredients.
Always use parchment: Rolling this dough directly on a floured surface will not work for this recipe. Rolling it between 2 pieces of parchment is the only way I maintain full control.
Stack warm: I keep cooked tortillas stacked and covered so they stay soft and slightly moist, instead of drying out.
Adjust dough: If the dough seems too dry, I add a teaspoon of water at a time until it softens.

📖 Variations

I have tried a few different versions depending on how I plan to serve these almond flour tortillas. These are 3 I recommend trying:

Herb blend mix: I add 1 teaspoon dried oregano and 1 teaspoon garlic powder to the dough for a savory flavor that works really well as wraps. I love using these for Italian-style quesadillas with mozzarella, tomato, and basil pesto.

Spiced version: For a warm, slightly earthy flavor, I mix in 1/2 teaspoon smoked paprika and 1/4 teaspoon cumin. I love doing this when we are having a Mexican spread. That way, these tortillas complement the flavors of the other dishes subtly.

Mini tortilla: I divide the dough into 6 smaller portions instead of 4, which is great for smaller wraps, soft taco shells, or lighter meals. My kids love these mini versions in their packed lunches.

🍽 Serving Suggestions

These almond flour tortillas are great with all kinds of traditional toppings and fillings. But I recommend using them the next time you make crispy potato tacos, for a deliciously light but fulfilling meal. Or if you prefer something more on the simple side, layer some of my sofritas with a spoonful of smoky red pepper crema and a hearty scattering of fajita veggies. This combo is always a winner, even amongst my picky eaters.

A few weeks ago, I made these tortillas for lunch and paired them with a few random leftover bits and pieces, which ended up tasting way better than I imagined. First, I spread some of my vegan 7 layer dip on the tortilla, and filled it with a generous helping of Mexican coleslaw with cilantro lime dressing. I was actually disappointed that I did not have more leftovers, as I could have easily eaten a few more of these. Ha!

🧊 Storing And ♨️ Reheating

Refrigeration: I store the cooked tortillas in an airtight container or sealable bag in the fridge for up to 4 days, placing parchment between each one.

Freezing: I freeze the tortillas in a freezer-safe bag, with layers of parchment between each, and keep them for up to 2 months.

Reheating: If frozen, I allow them to thaw in the refrigerator, then heat through in a skillet for a few seconds on each side, or microwave briefly with a damp paper towel over the surface to restore softness.

❓ Recipe FAQs

Why do my almond flour tortillas crack and fall apart when I try to fold them?

Cracking almost always comes down to one of two things: the dough was rolled too thick, or the tortillas were cooked a little too long. Almond flour does not behave like wheat flour, so it needs to be rolled as thin as you can get it before it goes into the pan. Thick dough stays too rigid once cooked and snaps when you try to fold it. I also make sure to keep an eye on my cooking time and do no more than 10-15 seconds per side. Any longer and the moisture needed for flexibility cooks out.

How do I get my almond flour tortillas to be perfectly round instead of uneven and jagged around the edges?

When I want a more refined finish, I use a plate. After I have rolled my dough to the right thickness, I remove the top layer of parchment paper, then place a round plate or bowl directly on top of the dough and use a sharp knife to trace around the perimeter. I cut away the excess pieces and keep them for tortilla strips that can be cooked and used in my vegan tortilla soup.

What causes the dough to become too sticky to work with, and how do I fix it?

Stickiness in this dough usually means the dough has either warmed up too much from your hands while you were working it, or the wet-to-dry ratio is slightly off. Almond flour contains a lot of natural fat, which softens when it gets warm, so the more it is handled, the stickier it gets. If the dough sticks to the parchment and tears when attempting to peel it off, I recommend putting the entire thing in the freezer for 3-5 minutes before peeling.

Low carb almond flour tortillas on a wooden cutting board.

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