Low Carb Tortillas

Updated: May 6, 2019

Who doesn't love Mexican food?!? We are obsessed with tacos, so much so that it is basically a staple of our every day. After a while we began to realize that making tortillas is actually quiet simple, this recipe took less than 20 minutes and created artisan tortillas(tasted great, questionable shapes...I need to work on that skill). Enjoy!!


3/4 c almond flour-finely ground

3.5 tbsp coconut flour

1 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp cumin powder

1 egg

2-3 tbsp warm water


  1. In a large bowl mix almond flour, coconut flour, xanthan gum, baking powder, salt, chili powder, and cumin.

  2. Once blended add the egg and begin mixing with a fork until very crumbly, slowly Add in the water by the teaspoon.

  3. I began to knead the mixture until a ball was formed, once you have all the ingredients mixed in and the dough is set in a ball, cover the bowl and place into fridge for at least 10 minutes or until you are ready to cook.

  4. Cut your dough into 8 equal pieces, using two pieces of parchment paper flatten the dough into a very thin tortilla using a rolling pin or bottle of wine.

  5. Heat a skillet to medium heat and add a splash of olive oil, place tortilla into pan and cook for 1-2 minutes on each side.

Tip: the thinner the tortilla the less chewy it was, we tried them thick, medium, and thin! Our preference was a thin tortilla which cooked much quicker-1 minute on each side.

If you are not going to use all the tortilla in one night, do not cook them. They are much better freshly cooked, I'd suggest pressing them and leaving them in a tightly sealed container for up to 3 days! Enjoy!! Xx

©2020,  by Eat-fficient.