You HAVE to try my new keto tortillas: 3-ingredient recipe. Get ready to be excited for Taco Tuesday again!
The taste and texture so similar to regular carb-loaded tortillas you won't even realize you are eating a low-carb option with only 2.1g net carbs per tortilla!
PLUS they are egg-free and super-duper easy to make.
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3 Ingredient Keto Tortillas
This is another keto bread recipe inspired by Fat Head dough.
Who knew mozzarella cheese could be used in so many ways? While these tortillas are not exactly made with Fat Head it follows the same principles.
These keto tortillas have a texture much like regular tortillas, and when they are cooked are sturdy enough to hold your fillings.
They are not gritty or graining like some tortillas recipes, but chewy, just like the real deal.
To make these ingredients you only need 3 ingredients and a microwave. If you don't have a microwave, don't worry. I'll include stovetop directions at the bottom.
Instructions
This recipe moves quickly, so before getting started make sure you have everything you need ready to go.
I recommend cutting your parchment paper and locating a rolling pin before making the keto dough.
Once you have your parchment paper and rolling pin ready to go it's time to make your dough.
To make the dough you will want to mix together some shredded mozzarella dough, almond flour, and xanthan gum in a microwave-safe bowl so that the cheese is coated in the almond flour and xanthan gum.
Next, microwave your bowl of cheese for 1 minute. When the minute is completed, knead the melted cheese into a ball with the back of a spoon.
Once the mozzarella dough forms a ball, place the dough back into the microwave for 30 seconds and kneed the dough again with your spoon to form a ball again.
Note: The dough can also be melted in a saucepan on low heat on the stove. Be sure to continuously stir cheese until it melted and forms a ball.
Mix ingredients in a bowl. Microwave Kneed into a ball.
Shaping Your Tortillas
While your dough is still hot place your ball of dough in-between two sheets of parchment paper and roll the dough out thinly with your rolling pin.
You will want to roll the dough until it is about ⅛th cm or 1/16 in thick. Then remove the top layer of parchment paper from your dough.
Next, you will want to cut out your tortillas.
To make sure my tortillas are perfectly round I like to place a small bowl face down on the dough like a cookie cutter and cut around the bowl with my knife. You should be able to get 6 tortillas the first time through.
Roll out dough. Cut out tortillas. Repeat.
Place the dough scrape back into the microwave-safe bowl and reheat the dough for 15-30 seconds. Knead the dough into a ball with a spoon and then roll out the dough and cut out more tortillas.
I was able to get a total of 8 taco sized tortillas that were about 15cm wide. Any scraps can be cut into strips and cooked to make tortilla strips to top soups and salads.
More Low-Carb Dinner Recipes ...
Storage
You can make your tortillas as needed or make them in advance so that they are ready to cook when needed. The tortillas are best stored uncooked in the refrigerator or freezer.
To store the tortillas place them in an airtight container or bag and then store then in the refrigerator or freezer.
Tortillas will last in the refrigerator for up to a week and the freezer for 1 to 2 month.
Tortillas can be cooked one at a time as needed.
Heating
To cook the tortillas heat a pan on medium-high heat on the stove.
When the pan is hot place the tortillas flat in the plan for 15-30 seconds, then flip the tortilla over to cook the other side. No oil is needed to cook your tortillas.
You can cook however many tortillas fit in your pan at one time. You will know your tortillas are ready to flip when the dough is no longer translucent.
If the tortilla folds while flipping, don't worry. Use a spatula to spread the tortilla out again until it is flat.
More Low-Carb Bread Recipes & Low-Carb Cracker Recipes ...
3-Ingredient Keto Tortillas
Now that you have an excellent keto tortilla recipe start thinking of all the ways you can use them!
Each tortilla (assuming you make 8 tortillas out of the dough) has 2.1g net carbs. That is much lower than the 20g net carbs found in a regular corn tortilla.
I also find these tortillas very filling as they are made out of cheese. So while you might want to eat all the tacos, usually 1-2 tacos are more than enough to fill you up. Enjoy!
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📖 Recipe
Libby's Keto Tortillas
Please rate this recipe
Recipe Video
Calculate ingredients
Ingredients
- 2 cups pre-shredded/grated mozzarella low-moisture
- 1 cup almond meal/flour
- 1 teaspoon xanthan gum
Instructions
- Mix all your ingredients together in a microwave-safe bowl so that the cheese is coated with the almond flour and xanthan gum.
- Place your bowl of cheese in the microwave for 1 minute. Knead the cheese with a spoon to mix the ingredients until it forms a ball of dough. Then microwave your dough for 30 more seconds. Kneed the dough with the back of a spoon again..
- Place the mozzarella dough between two long sheets of parchment paper. Roll the dough out until it about ⅛ cm thick. Remove the top layer of parchment paper and cut out your tortillas with a knife. Use a small bowl as a guide for cutting out the tortillas. You should be able to cut out about 6 - 15cm tortillas.
- Collect the scraps, place them back into your bowl and microwave them again for another 15-30 seconds to soften the dough. Roll the scraps back out between the parchment paper and cut out 2 more tortillas.
- Store the tortillas in an air tight container or bag in the refrigerator for up to a week. To cook the tortillas place them in the middle of a hot pan without oil. Let the tortilla crisp for 5-15 seconds on each side. Tortillas are best used warm.
Notes
- You may get more or fewer tortillas depending on the size that you cut. You can use this dough to make larger or smaller tortillas.
- You can also use a tortilla press to form your tortillas if you have one. Simply cut the dough into 8 equal portions and roll into 8 balls before placing them one at a time in the tortilla press.
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Angie
Hi Libby, attempted this yesterday. The dough came together into a ball very well (i was excited!) but only rolled out a bit then seemed to harden, just would not spread further, sadly. Any thoughts on what I need to do differently…. I really wanted this to work and hope to try again. Thank you.
Libby Jenkinson
Hi Angie, it sounds like your cheese dough cooled and began to harden. If this happens again, you can pop it back into the microwave for only a few seconds and this will warm and soften the cheese again. The other reason this may have happened was if the cheese dough was microwaved for too long in the first step. In that case, the dough was already beginning to cook. You want the cheese to be softened, not cooked. I hope that helps. 🙂
Janice Corriveau
I found this to be an excellent recipe, but could not for the life of me get the "dough" to ball up for me. I made a second batch, and put all ingredients into a food processor (it basically turned the cheese into a "flour". AND then I microwaved, that was the trick, dough was much more pliable and much easier to roll between the parchment. Delicious, thanks for creating this!!
Libby Jenkinson
Ooh, Janice! What a brilliant suggestion. I think I'll try that next time. Some people have been using reduced-fat mozzarella which was the problem in their particular situation. It needs to be regular mozzarella.
Jenn
Can these be made with coconut flour? I'm allergic to almonds and it seems every "low carb" recipe I find calls for it.
Libby Jenkinson
I haven't tried this recipe yet using coconut flour instead of almond flour. You might want to try this recipe which I know does work. Coconut flour tortillas.
Sonya
I can't have any nut flour or coconut flour. Are there any alternatives?
Elba
The best tortillas I’ve found since starting keto!!!! Today I added some garlic salt, basil and oregano and made Italian quesadillas with them. Some tomato sauce, cheese olives and jalapeños. Delish!!!
Libby Jenkinson
Ooooh, what superb ideas to pimp this keto tortilla recipe. I had never thought of making Italian quesadillas (is that even a thing?) but I'm going to try that next time I make these. I have made these as a quick naan bread for serving with curry dishes. Just add some garlic or turmeric. Yummo.
Sandy Knapp
Could I sub Carbquick for almond flour?
Libby Jenkinson, MPS
The question might be, why would you want to. I never suggest Carbquick for any recipe or anyone. It contains "Carbalose™ flour (enzyme enriched wheat, vital wheat gluten, wheat fiber, high-protein patent wheat flour, soy fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid, calcium propionate), palm and palm-kernel oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavors."
Almond flour contains almonds.
Linda
Carbquik is non gmo. That's why I get it. But tonight I'm trying your recipe with some carbquik
LaDonna Hughes
Best Keto tortilla recipe I’ve tried!! Going to add a touch of salt next time but that’s it!! I used my tortilla press, perfection!
Thank you!!
Eldra Bunkley
Hi I am dairy-free. Do you have a dairy-free mozzarella cheese recipe or choice?
Emiko
You said you would put instruction to make these without a microwave, I can’t seem to find them, can you help locate that? Can’t wait to try but don’t have a microwave.
Chris
I really looked forward to trying this as it looks incredible, I wonder though if my issue could be entirely down to the mozzarella I used? I had regular store-bought, shredded mozzarella which made no mention of low-moisture - I'm guessing this must be the problem?
Mine came out very sweaty and wouldn't bind properly, I tried rolling it but it came apart in chunks. Still managed to fry it up and it was tasty, but obviously would love it if I could get wraps happening!
Libby www.ditchthecarbs.com
Low-moisture is really to deter people from buying the mozzarella balls that have been shredded/grated. If your mozzarella dough is too sticky, next time, try to add some additional almond flour/meal. That usually helps firm the dough.
Alex
Absolutely loved these! Thanks for such a tasty and easy recipe!
Kim
I made these last night. I tripled the recipe. Next time I think I'll only double it, as it got tough to handle and roll after a while. The recipe states not to oil the pan when frying, but I found mine stuck to the pan. Perhaps it wasn't quite hot enough. Even after the tortillas had cooled, they were still pliable enough to fold over our pulled pork (another recipe I've found here). My family had three each, which was plenty, as they're so filling. Will definitely keep these in regular rotation! Thanks again, Libby!
Fred
My gosh, is there enough stuff on this page? Really?
Cain
I'm allergy to almonds. Can you use coconut flour? Please advised
Libby www.ditchthecarbs.com
Sorry no. Almond flour and coconut flour have completely different properties that won't work well in this recipe. You can read my Ultimate Guide to low-carb flours. Alternatively, I do have a coconut flour tortilla too.
Gramma Jan
I followed the recipe as instructed and used the same almond flour as indicated. My dough came out really oily. They cooked up very well and tasted good but when I put the ingredients into the carb manager app, each ( I made 8) came up as 8 total carbs, 2 fiber and 6 net carbs. I checked to make sure I did everything right and it always came up the same. Very disappointed, I had already eaten two ( 12 net carbs). The nutritional info in the recipe says 2.1 net carb per each tortilla.
Libby www.ditchthecarbs.com
I'm sorry to read you are disappointed. Let's see if we can figure out what went wrong. If your tortillas were oily, did you use mozzarella? The reason I ask is that mozzarella is traditionally not an oily cheese so I wonder if you used another variety of cheese, it would be higher in oil and hence require additional almond flour. When you calculated the nutrition, did you divide by 8? These tortillas are impossible to be 6g net carbs each. The only carbs come from the small amount of almond flour in each tortilla and a few from the cheese. Sometimes carb manager and other nutrition apps have "user added" entries which are inaccurate. I use USDA values and check the calculations twice. 1 cup almond flour = 24g TOTAL carbs and 12g fibre = 12g NET for the entire mixture providing each tortilla with 3g TOTAL (1.5g NET) from the almond flour plus a few from the cheese = 2.1g NET per tortilla.
melissa
Is the nutrional count per 1 tortilla or for the batch of dough which makes 8 tortillas??? excited to try this recipe!
Libby www.ditchthecarbs.com
Per serving/per tortilla.
Stephen
Finally, an excellent recipe for low carb tortillas. The only thing I did differently was to use a gloved hand to knead the dough and I used a tortilla press. Soft, pliable and held up to an overstuffed taco.
Amy
Hello! I am wondering if this will work out if I use the regular fat-head dough recipe? We don't do xanthan gum.
Likely I will try it out next time I make the fathead dough, just make one with a scrap of it and see how it goes 😛
Libby www.ditchthecarbs.com
You definitely need xanthan gum, that's what gives the tortillas their elasticity (that gluten usually would). if you did give it a go, how didi they turn out?
LaDonna Hughes
I used psyilliam husk powder instead of Xanthan gum, worked for me!
Libby Jenkinson, MPS
Awesome!!! How much did you use? Thanks for the helpful feedback.
Michele
Hi LaDonna, how much psyllium husk powder did you use?
Thank you:)
Keto Eyes
I finally tried this recipe, after reading keto tortilla recipes for years. I love fathead dough but did not hold out much hope that this would yield a passable tortilla. I was wrong! Amazing! Sturdy and the texture is spot on, and SO simple. They remind me of a cross between handmade flour tortilla and a gordita tortilla. Mmmmm so many possibilities 😊
Dj
Love these ! How would you recommend using them for to make enchiladas?
ichu
Very good !!! Thaank you!!!
Nicola
This is the perfect recipe. Best tortillas ever. We filled them with spicy ground beef and gratinated them. So so good.
Bethany
Can I use coconut flour instead? 1/4 cup? Thanks!
Chris
Tried for the first time and recipe was so easy to make. Made extra as I thought one batch would not be enough, but found them very filling and didn't need the extras so they went into the freezer.
Very tasty, my husband preferred these to store bought - this receipt is a keeper!
Libby www.ditchthecarbs.com
Awesome! Have you seen the latest recipe I posted last week? Keto copycat taco bell - using these keto tortillas. Life just got even better (and yummier).
carol
Quick question. The recipe says 1 teaspoon xanthan gum. But watching the video it looked closer to 1 tablespoon. Wanted to confirm the measurements because these look amazing and I would love to make them!
Libby www.ditchthecarbs.com
Hi Carol, it is a teaspoon, not a tablespoon. The tortilla dough would become almost solid if you use a tablespoon. It probably looks like more because of how it was shot and I used a small bowl. But since it fills the screen and is zoomed in it looks larger than it is. The ingredients are also added to the bowl in slow motion. So it looks spread out and pours longer than expected. Hope that helps 🙂
Giselle
I couldnt do it. The doug was not soft. what I did wrong?
I make cheese stocks instead.
M
Anyone not have/use a microwave? Just wondering about what consistency the first and second round of microwaving should look like...
Giselle
Hi, one question, each tortilla has 2.1 carb? Is not mucho?
Deb
I also don't have a microwave but would like to try these.. if someone could offer an alternative method.
I've noticed quite a few recipes that use a microwave.
Libby www.ditchthecarbs.com
Great question Deb, simply heat the cheese gently on the stove in a saucepan. Never leave it for a second, you don't want it to burn or to overheat. I think I post the video on Instagram months ago.
Melissa
Are the calories and carbs on these for the batch of dough (all 8 tortillas) or each tortilla individually?
Libby www.ditchthecarbs.com
Per serving/per tortilla.
Peta
Love this recipe! It’s perfect with curry, I don’t have to feel like I’m missing out now when my husband enjoys roti or paratha.
Matthew
Made these for some corned-beef tacos. They served the point but these will be excellent as mini pizza crusts
Polina
Thank you this a great resepie full of all kind possibilities Like Manicotty or Enchedas Taco balls Lazania and Soup Tortila chip for soups !
daria marinić
I would like to know if xantan gum can be replaced with something else. I can't easily buy it where I live.
Anne O'Neil
This is my question as well. If anyone knows if you could maybe use psyllium husk or such instead it would be good to know, thanks
Pd
My attempt was a disaster. Didnt bind well at all n I couldn’t roll out sadly. Don’t know what went wrong. Strange Cos I hv made pizza with the fathead dough which turned out very well.
Sarah
What’s the trick when cooking in the pan? Mine melted and did not flip as nicely as shown in the video. And they didn’t brown also. First one I cooked melted all over the pan. Second one actually worked. Tried to make another one the next day- melted again. Maybe I didn’t have the correct ratio of cheese to almond flour? Or did I roll them too thin? Any helpful tips much appreciated! They are delicious but challenging to brown and keep a nice shape. Ever tried baking in the oven?
Ron
Can these tortillas be place in an oven? I tried to use a pan and the tortillas got stuck to the pan.
J
Hello
Can we use super fine almond flour? Or does it have to be almond meal? Kind of confused! Thank you!! Really excited to try this!