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    Home » Recipes » Low-Carb Keto Mexican Recipes

    Libby's Keto Tortillas: 3-ingredients (Egg Free)

    Published: Jul 24, 2020· Modified: May 10, 2022· By Libby Jenkinson May contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    Cooked keto tortillas in a tortilla warmer with one folded in half.

    My keto tortillas are "flexible and bendy as a gymnast".

    PLUS they are egg-free, only 2.1g net carbs per tortilla, and ready in under 10 minutes!

    Delicious tortillas are back on the menu with my new keto tortillas: 3-ingredient recipe. Get ready to be excited for Taco Tuesday again!

    Cooked keto tortillas in a tortilla warmer with one folded in half.
    Libby's Keto Tortillas: 3-ingredients (Egg Free) - 2.1g net carbs:

    The taste and texture are so similar to regular carb-loaded tortillas you won't even realize you are eating a low-carb option.

    Jump to:
    • 3 Ingredient keto tortillas
    • Instructions
    • How to shape tortillas
    • How to store tortillas
    • How to heat tortillas
    • More low-carb Mexican recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    Cooked keto tortillas in a tortilla warmer
    Libby's keto tortillas

    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.

    Step 1: To make the dough you will want to mix together some shredded mozzarella cheese, almond flour, and xanthan gum in a microwave-safe bowl so that the cheese is coated in the almond flour and xanthan gum.

    Step 2: 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.

    Step 3: Once the mozzarella dough forms a ball, place the dough back into the microwave for 30 seconds and knead 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.

    • Adding shredded cheese to the mixing bowl
    • Adding xantham gum to the mixing bowl
    • Mixing the tortilla dough with a spoon

    How to shape 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.

    • Rolling out the keto  tortilla
    • Cutting circles of keto tortilla
    • 6 Keto tortillas cut out of rolled out dough.

    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.

    One keto tortilla being cut from rolled out mozzarella dough.

    More Low-Carb Dinner Recipes ...

    How to store tortillas

    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 them in the refrigerator or freezer.

    Tortillas will last in the refrigerator for up to a week and the freezer for 1 to 2 months.

    Tortillas can be cooked one at a time as needed.

    Uncooked Keto Tortillas in a plastic zipped bag ready to be stored in the refrigerator.

    How to heat tortillas

    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 pan 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.

    One keto tortilla cooking in a pan.

    Easy recipes that use 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!

    A close up of tortillas stacked on a red plate
    Soft and bendy flexible keto tortillas.

    More low-carb Mexican recipes

    • Crispy cheese taco shells (keto taco shells)
    • Low-carb Mexican chicken burgers
    • Homemade taco seasoning
    • Keto Instant Pot Beef Chili
    • Low-Carb Mexican Cole Slaw
    • Copycat Keto taco bell
    • Keto nachos (mozzarella dough)
    • Easy keto taco salad (with cheese taco strips)
    • Low-carb Mexican chicken burger served with red pepper tomato avocado and cream cheese
    • Keto taco seasoning in a clear glass jar. A hand is lifting the jar to use.
    low-carb and keto cookbooks

    📖 Recipe

    keto tortillas cooked and on a dish ready to roll

    Please rate this recipe.

    4.8 from 120 votes

    Libby's Keto Tortillas Recipe

    These easy 3-ingredient keto tortillas will make you excited for Taco Tuesday again!
    Servings: 8 taco sized keto tortillas
    NET carbs: 2.1g
    Author: Libby Jenkinson
    Prep Time 2 minutes
    Cook Time 3 minutes
    Category: Baking. Bread. Dinner. Lunch boxes
    Diet: Diabetic. Gluten Free. Vegetarian
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Recipe Video

    Calculate ingredients

    Adjust servings: 8 taco sized keto tortillas
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    Ingredients

    • 2 cups pre-shredded/grated mozzarella low-moisture
    • 1 cup almond meal/flour
    • 1 teaspoon xanthan gum

    Equipment

    • Microwave
    • Mixing bowls
    • Frying pan
    • Parchment Paper

    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. Knead 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.
    © Copyright Ditch The Carbs

    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.
     

    5-INGREDIENTS COOKBOOK

    .

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    Nutrition Facts
    Libby's Keto Tortillas Recipe
    Serving Size
     
    1 tortilla (makes 8)
    Amount per Serving
    NET carbs
     
    2.1
    g
    Total Carbohydrates
     
    3.9
    g
    1
    %
    Fiber
     
    1.8
    g
    8
    %
    Sugar
     
    0.8
    g
    1
    %
    Protein
     
    9.2
    g
    18
    %
    Fat
     
    13.2
    g
    20
    %
    Sodium
     
    186.4
    mg
    8
    %
    Potassium
     
    21.3
    mg
    1
    %
    Vitamin A
     
    189.3
    IU
    4
    %
    Vitamin B1
     
    0.1
    mg
    7
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.6
    µg
    10
    %
    Vitamin D
     
    0.1
    µg
    1
    %
    Vitamin E
     
    0.1
    mg
    1
    %
    Vitamin K
     
    0.6
    µg
    1
    %
    Calcium
     
    170.8
    mg
    17
    %
    Folate
     
    2
    µg
    1
    %
    Iron
     
    0.7
    mg
    4
    %
    Magnesium
     
    5.6
    mg
    1
    %
    Selenium
     
    4.8
    µg
    7
    %
    Zinc
     
    0.8
    mg
    5
    %
    % Daily Value*
    -
    Calories
    164.3
    * Percent Daily Values are based on a 2000 calorie diet.

    YOUR HOLIDAY PANTRY & GIFT GUIDES

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    A variety of picture of keto tortillas that are being cut out and cooked.

    More ... The Best Low-Carb Keto Mexican recipes

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    • Easy Zucchini Taco Boats Recipe (Keto Friendly)
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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

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    1. Lyn Montes

      January 18, 2023 at 8:29 pm

      Hi I don't own a microwave can you suggest another way to warm it? Looks delicious

      Reply
      • Rachel Groff

        January 26, 2023 at 2:15 pm

        Hi Lyn, you can try melting the ingredients together in a saucepan on the stove over medium-low heat. Keep an eye on it and adjust the temperature accordingly to make sure the cheese doesn't burn. I haven't personally done this, but have made other Fat Head dough-type recipes this way before. You will love these tortillas. They are so good!

        Reply
    2. Marlene

      November 02, 2022 at 9:27 am

      5 stars
      I made these the other night. I could tell by your picture that they were probably good, but….Wow! They were awesome. Me, hubby, and the dog all loved them. We had them with some marinated pork, lettuce, avocado and salsa? Surprisingly, there were 2 extra the next morning so I fried up 2 eggs and put them on top, with a little sprinkling of cheddar, of course. Soooo good! Tonight I’m making them again but will use them as bread for turkey sandwiches. Yum! Thank you SO much for this recipe!!

      Reply
      • Libby Jenkinson

        November 02, 2022 at 1:32 pm

        5 stars
        What a superb idea to use leftover keto tortillas for breakfast! Yummo.

        Reply
    3. Brianna

      October 26, 2022 at 6:49 am

      5 stars
      This is the best Keto Tortilla recipe I have tried! I’m allergic to almonds, so I used 1/4 Cup Coconut Flour instead. This is recipe is definitely a keeper!

      Reply
      • Libby Jenkinson

        October 26, 2022 at 10:05 am

        5 stars
        That's fantastic to know that you were able to substitute almond flour for coconut flour, thank you for the great feedback.

        Reply
    4. Lu

      September 30, 2022 at 8:44 pm

      5 stars
      Hi Libby, I made these tortillas a few times and they’re a big hit at our house (thank you!) but I never manage to cook them in the pan - they start melting..!! I end up baking them in the oven and although delicious, they become crisp… any tips?

      Reply
    5. Melissa

      August 17, 2022 at 8:47 am

      5 stars
      We LOVE these shells and make them all the time, so easy too!

      Reply
    6. B Mitchell

      May 22, 2022 at 5:28 am

      2 stars
      I've just made these and they were a total disaster. Did not work at all. I used half the recipe, rolled it out, and only managed to get one perfect tortilla out of it, and a very scrappy second one. Totally disappointed.

      Reply
      • Libby Jenkinson

        May 23, 2022 at 11:38 am

        5 stars
        Gosh, I am not sure what went wrong. This is one of the most popular recipes here on Ditch The Carbs and it gets rave reviews. Let's see if we can figure out what went wrong. Did you bake a whole recipe or a half recipe? Did you measure the cheese by weight or by cups? Did you use pre-shredded mozzarella (or buy the mozzarella stored in water and shred it yourself)?

        Reply
    7. Jeanetta

      March 30, 2022 at 1:36 pm

      5 stars
      Libby, these are fantastic! Thank you for the recipe! I LOVE the recipe converter. I wanted to make just two tortillas to try it out. You know how it goes-you find a recipe, and try it out, and it doesn’t come out right, or you don’t like it. This was perfect, because I could try it, and if I didn’t like it, not too much was wasted. These were really easy to make, and I didn’t even cut them into rounds, just for time’s sake. I just rolled it out and tore the dough in half. I cooked them in my cast iron skillet, and it only stuck just a tiny bit on one part of the edge. If you haven’t tried cooking with cast iron, you don’t know what you are missing! I just started using one about a month ago, and it has been such a time saver! Hardly ever have any stuck-on egg anymore! It is much healthier than cooking on non-stick Teflon pans. I also tried your taco seasoning- it was just what I was hoping for!

      Reply
    8. Marla T

      December 07, 2021 at 9:31 am

      5 stars
      These are fabulous! I make a bunch and store them, uncooked, In a zip-top bag the fridge with parchment paper separating them. So easy and so very tasty!

      Reply
      • Libby Jenkinson

        December 07, 2021 at 7:01 pm

        5 stars
        What a fabulous way to meal prep Marla!

        Reply
        • Keighley

          May 11, 2022 at 6:56 pm

          5 stars
          Can these be frozen?

          Reply
          • Libby Jenkinson

            May 12, 2022 at 9:57 am

            5 stars
            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 them in the refrigerator for up to a week or the freezer for 1 to 2 months. Tortillas can be cooked one at a time as needed by frying in a medium skillet as per the recipe. Happy baking.

            Reply
    9. Meghan Rose

      November 28, 2021 at 10:23 am

      5 stars
      Awesome recipe!!

      Reply
      • Libby Jenkinson

        November 28, 2021 at 9:16 pm

        5 stars
        Thank you, Meghan.

        Reply
    10. Dawna

      November 19, 2021 at 4:15 pm

      3 stars
      The dough came out perfect, just like the video! We used a tortilla press. When cooking, they stuck to the cast iron pan, so I lowered the heat and added a little coconut oil. The tortillas were very pliable and great addition to my pork green chili.

      Reply
    11. Suzanne Russom

      November 11, 2021 at 3:33 pm

      5 stars
      Super easy! I used a tortilla press and they were perfect. This is now my go-to recipe for tortillas. Thanks!

      Reply
    12. Mandy

      November 02, 2021 at 6:41 pm

      5 stars
      Had them for the first time, so easy to make great instructions, they were a winner with hubby. Yummy thank you Libby

      Reply
      • Libby Jenkinson

        November 03, 2021 at 12:54 pm

        5 stars
        Thank you Mandy, these keto tortillas have become so popular. I'm glad your hubby apporves.

        Reply
    13. Angie

      September 25, 2021 at 1:19 am

      5 stars
      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.

      Reply
      • Libby Jenkinson

        September 26, 2021 at 9:54 pm

        5 stars
        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. 🙂

        Reply
      • Pauline Burrows

        January 13, 2022 at 8:05 pm

        5 stars
        These taste great
        So easy to make and very filling. I use a tortilla press then freeze them so I always have some on hand
        Winner 🙌🏼

        Reply
    14. Janice Corriveau

      September 06, 2021 at 12:12 pm

      5 stars
      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!!

      Reply
      • Libby Jenkinson

        September 07, 2021 at 10:53 am

        5 stars
        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.

        Reply
    15. Jenn

      July 09, 2021 at 5:20 am

      Can these be made with coconut flour? I'm allergic to almonds and it seems every "low carb" recipe I find calls for it.

      Reply
      • Libby Jenkinson

        July 09, 2021 at 2:20 pm

        5 stars
        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.

        Reply
        • Sonya

          September 16, 2021 at 2:00 pm

          I can't have any nut flour or coconut flour. Are there any alternatives?

          Reply
    16. Elba

      May 16, 2021 at 12:54 am

      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!!!

      Reply
      • Libby Jenkinson

        May 18, 2021 at 1:21 pm

        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.

        Reply
        • Melissa

          December 13, 2021 at 1:47 pm

          5 stars
          These turned out delicious and had a great texture. I wonder if they can be used as lasagna noodles, too?

          Reply
          • Libby Jenkinson

            December 14, 2021 at 10:31 am

            5 stars
            I think the keto pasta may melt inside your lasagna. Personally, I would use this slow-cooker keto lasagna recipe instead.

            Reply
    17. Sandy Knapp

      April 05, 2021 at 1:16 am

      5 stars
      Could I sub Carbquick for almond flour?

      Reply
      • Libby Jenkinson, MPS

        April 05, 2021 at 2:41 pm

        5 stars
        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.

        Reply
        • Linda

          September 02, 2021 at 7:36 am

          5 stars
          Carbquik is non gmo. That's why I get it. But tonight I'm trying your recipe with some carbquik

          Reply
    18. LaDonna Hughes

      March 20, 2021 at 8:56 am

      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!!

      Reply
    19. Eldra Bunkley

      February 17, 2021 at 2:33 am

      5 stars
      Hi I am dairy-free. Do you have a dairy-free mozzarella cheese recipe or choice?

      Reply
      • Emiko

        March 24, 2021 at 7:40 am

        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.

        Reply
    20. Chris

      February 03, 2021 at 2:32 pm

      5 stars
      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!

      Reply
      • Libby www.ditchthecarbs.com

        February 05, 2021 at 2:42 pm

        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.

        Reply
        • Alex

          February 09, 2021 at 12:24 am

          5 stars
          Absolutely loved these! Thanks for such a tasty and easy recipe!

          Reply
    21. Kim

      February 03, 2021 at 2:07 pm

      5 stars
      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!

      Reply
    22. Cain

      January 31, 2021 at 4:24 am

      I'm allergy to almonds. Can you use coconut flour? Please advised

      Reply
      • Libby www.ditchthecarbs.com

        February 02, 2021 at 2:11 pm

        5 stars
        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.

        Reply
    23. Gramma Jan

      December 27, 2020 at 11:10 am

      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.

      Reply
      • Libby www.ditchthecarbs.com

        December 28, 2020 at 8:23 pm

        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.

        Reply
    24. melissa

      November 21, 2020 at 6:45 am

      Is the nutrional count per 1 tortilla or for the batch of dough which makes 8 tortillas??? excited to try this recipe!

      Reply
      • Libby www.ditchthecarbs.com

        November 22, 2020 at 9:47 pm

        Per serving/per tortilla.

        Reply
    25. Stephen

      November 17, 2020 at 12:08 pm

      5 stars
      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.

      Reply
    26. Amy

      November 13, 2020 at 3:19 pm

      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 😛

      Reply
      • Libby www.ditchthecarbs.com

        November 16, 2020 at 2:21 pm

        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?

        Reply
        • LaDonna Hughes

          March 20, 2021 at 9:02 am

          5 stars
          I used psyilliam husk powder instead of Xanthan gum, worked for me!

          Reply
          • Libby Jenkinson, MPS

            March 22, 2021 at 1:31 pm

            Awesome!!! How much did you use? Thanks for the helpful feedback.

            Reply
          • Michele

            May 29, 2021 at 12:41 pm

            Hi LaDonna, how much psyllium husk powder did you use?
            Thank you:)

            Reply
      • Keto Eyes

        December 07, 2020 at 9:53 am

        5 stars
        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 😊

        Reply
    27. Dj

      November 02, 2020 at 9:20 am

      5 stars
      Love these ! How would you recommend using them for to make enchiladas?

      Reply
    28. ichu

      October 25, 2020 at 6:48 am

      5 stars
      Very good !!! Thaank you!!!

      Reply
    29. Nicola

      October 19, 2020 at 8:42 pm

      This is the perfect recipe. Best tortillas ever. We filled them with spicy ground beef and gratinated them. So so good.

      Reply
      • Bethany

        November 25, 2020 at 6:22 am

        Can I use coconut flour instead? 1/4 cup? Thanks!

        Reply
    30. Chris

      September 27, 2020 at 10:02 am

      5 stars
      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!

      Reply
      • Libby www.ditchthecarbs.com

        September 29, 2020 at 8:11 pm

        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).

        Reply
    31. carol

      September 11, 2020 at 5:27 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        September 14, 2020 at 2:53 pm

        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 🙂

        Reply
        • Sally

          September 30, 2021 at 6:45 pm

          5 stars
          These tortillas are the bomb!
          They truly are as flexible as an Olympic gymnast! Easy to make too. Thanks Libby 😁

          Reply
          • Libby Jenkinson

            October 01, 2021 at 12:19 pm

            5 stars
            Sally, this is the best, and funniest recipe review ... ever!

            Reply
      • Giselle

        September 30, 2020 at 1:26 pm

        I couldnt do it. The doug was not soft. what I did wrong?
        I make cheese stocks instead.

        Reply
    32. M

      August 16, 2020 at 3:04 pm

      Anyone not have/use a microwave? Just wondering about what consistency the first and second round of microwaving should look like...

      Reply
      • Giselle

        September 15, 2020 at 6:25 am

        Hi, one question, each tortilla has 2.1 carb? Is not mucho?

        Reply
        • Diane

          December 06, 2021 at 8:56 am

          5 stars
          These are so good! Can they be froze for later use?

          Reply
          • Libby Jenkinson

            December 07, 2021 at 7:09 pm

            5 stars
            Yes, they can be frozen once cooked.

            Reply
      • Deb

        November 01, 2020 at 9:28 am

        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.

        Reply
        • Libby www.ditchthecarbs.com

          November 03, 2020 at 12:33 pm

          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.

          Reply
      • Melissa

        November 21, 2020 at 3:41 am

        Are the calories and carbs on these for the batch of dough (all 8 tortillas) or each tortilla individually?

        Reply
        • Libby www.ditchthecarbs.com

          November 22, 2020 at 9:46 pm

          Per serving/per tortilla.

          Reply
    33. Peta

      August 14, 2020 at 3:06 pm

      5 stars
      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.

      Reply
    34. Matthew

      August 13, 2020 at 10:32 am

      4 stars
      Made these for some corned-beef tacos. They served the point but these will be excellent as mini pizza crusts

      Reply
    35. Polina

      August 06, 2020 at 7:45 am

      Thank you this a great resepie full of all kind possibilities Like Manicotty or Enchedas Taco balls Lazania and Soup Tortila chip for soups !

      Reply
    36. daria marinić

      July 28, 2020 at 3:49 am

      I would like to know if xantan gum can be replaced with something else. I can't easily buy it where I live.

      Reply
      • Anne O'Neil

        August 22, 2020 at 9:15 pm

        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

        Reply
      • Pd

        September 06, 2020 at 2:27 pm

        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.

        Reply
        • Sarah

          September 20, 2020 at 2:12 pm

          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?

          Reply
    37. Ron

      July 26, 2020 at 6:08 am

      Can these tortillas be place in an oven? I tried to use a pan and the tortillas got stuck to the pan.

      Reply
      • J

        May 21, 2021 at 2:46 pm

        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!

        Reply

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