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If you’re looking for soft, pliable, low carb almond flour tortillas made with just two simple ingredients, this recipe delivers. These 2 ingredient almond flour tortillas are vegan, keto, grain-free, gluten-free, and completely oil-free — yet they’re flexible enough for wraps, tacos, burritos, and sandwiches.
I make these whenever I want something simple but dependable. The dough comes together in minutes with finely ground almond flour and whole psyllium husks — no eggs, no starches, no special equipment. In a hot skillet, it transforms into tortillas that are tender, sturdy, and easy to fold without cracking.
Whether you need grain free tortillas for a gluten-free lifestyle, a reliable low-carb wrap option, or just an uncomplicated homemade tortilla you can turn to again and again, this recipe is one I come back to constantly. They’re practical, nourishing, and surprisingly satisfying — the kind you make once and then quietly keep in rotation.
Table of Contents
- Almond Flour Tortillas At a Glance
- Why I Love These Almond Flour Tortillas
- Why Almond Flour Works So Well Here
- Health Benefits of These Almond Flour Tortillas
- Ingredients for 2 Ingredient Almond Flour Tortillas
- Can I Substitute Almond Flour or Psyllium?
- How to Make 2 Ingredient Almond Flour Tortillas
- Step 1: Mix the Dough
- Step 2: Divide the Dough
- Step 3: Roll the Tortillas
- Step 4: Cook the Tortillas
- Tips for Perfect Almond Flour Tortillas
- Taste and Texture of Almond Flour Tortillas
- Serving Suggestions
- Variations
- Frequently Asked Questions (FAQ)
- More Grain-Free & Vegan Tortillas to Love
- 2 Ingredient Almond Flour Tortillas Recipe
Almond Flour Tortillas At a Glance
- Made with 2 main ingredients (+ water)
- Ready in about 20 minutes
- 2.7g net carbs per tortilla
- Vegan, keto, grain-free & oil-free
- No starches, gums, or fillers
- Flexible enough to roll, fold, and wrap
- Freezer-friendly for easy meal prep
Why I Love These Almond Flour Tortillas
By now you know I gravitate toward recipes that are simple, versatile, and built from minimal ingredients. These tortillas check every box.
As someone who has lived in both California and Texas, tortillas have always been part of my definition of bread. So I’m particular about texture — they need to bend without tearing and feel substantial without being heavy. These do exactly that.
If you’ve tried my coconut flour tortillas, you’ll notice these are a bit denser and heartier, with a mild, toasty flavor from the almond flour. They’re less fluffy, more structured — in a way that makes them especially satisfying for wraps and tacos.
And for those of you who can’t use coconut, this version finally gives you that same simplicity in a nut-based, low-carb tortilla.
Why Almond Flour Works So Well Here
Almond flour is my go-to gluten-free, grain-free flour for a reason. It has a mild, slightly sweet flavor that works beautifully in both savory and sweet recipes, and it’s widely available now in most mainstream grocery stores — which makes recipes like this far more accessible than they once were.
But beyond convenience, almond flour brings real substance. It’s naturally rich in vitamin E, fiber, and magnesium, and because it’s lower in carbohydrates than traditional flours, it fits seamlessly into keto and low-carb cooking.
In these tortillas specifically, almond flour gives structure and body. The result isn’t flimsy or fragile — it’s hearty, satisfying, and substantial enough to feel like real bread.
Health Benefits of These Almond Flour Tortillas
What I appreciate most about this recipe is what it leaves out. Each one is:
- Vegan (egg-free and dairy-free)
- Oil-free
- Paleo and keto-friendly
- Grain-free and gluten-free
- High in fiber (6.2g per tortilla)
- Low-carb (2.7g net carbs per tortilla)
- Sugar-free
- Made without starches (no tapioca or arrowroot)
- Free from leavening (no yeast, baking powder, or baking soda)
They rely on whole ingredients to create structure and flexibility — not fillers or shortcuts.
Ingredients for 2 Ingredient Almond Flour Tortillas
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
These almond flour tortillas rely on just two main ingredients, plus water:
- Finely ground almond flour
- Whole psyllium husks
- Water (cold or slightly warm)
- Optional: a small amount of salt
That’s it.
Use finely ground almond flour for the best texture. If your almond flour is stored in the refrigerator or freezer, break up any clumps before measuring.
Whole psyllium husks — not psyllium powder — are essential here. They absorb the water and create the elasticity that allows the tortillas to bend without cracking. This is what gives the dough its structure without eggs, oil, or starches.
Can I Substitute Almond Flour or Psyllium?
I tested this recipe using finely ground almond flour. Almond meal has a coarser texture and may produce a denser, more fragile tortilla, so I can’t guarantee the same results.
Whole psyllium husks are strongly recommended. Psyllium powder behaves differently and can sometimes darken baked goods due to oxidation. If using powder, adjustments are needed (see recipe notes), but for the most reliable results, stick with whole husks.
Flaxseed meal or chia seeds will not work as substitutes — they don’t create the same elasticity.
How to Make 2 Ingredient Almond Flour Tortillas
Note that the complete directions are also in the recipe card below.
Step 1: Mix the Dough
In a small bowl, whisk together the almond flour, whole psyllium husks, and optional salt. If your almond flour has been stored in the refrigerator or freezer, break up any clumps before measuring.
Add the water and stir until fully combined. At first, the mixture will look loose — within seconds, the psyllium will begin absorbing the water and the dough will thicken noticeably. Let the dough rest for 5 minutes to fully hydrate.
Step 2: Divide the Dough
Once hydrated, the dough should feel moist, springy, and easy to handle.
Shape it into a smooth ball and divide into 5 equal portions. You can cut it with a knife or simply pinch off evenly sized pieces.
Step 3: Roll the Tortillas
Roll each portion into a ball. Place one ball between two sheets of parchment or wax paper (plastic wrap also works).
Using a rolling pin, roll into a 6-inch (15 cm) circle. Don’t worry about perfect edges — simply press and patch any uneven spots.
Avoid rolling larger than 6 inches at this stage; thinner tortillas are more difficult to transfer and may tear. (See FAQ below for larger sizes.)
Step 4: Cook the Tortillas
Heat a cast iron or nonstick skillet over medium-high heat. If using a regular skillet, lightly grease as needed.
Place the tortilla into the hot skillet and peel away the top layer of paper. Cook for 1 to 2 minutes, until small bubbles form and tortillas have scattered brown spots. Flip and cook an additional 1 to 2 minutes on the second side.
Transfer to a cooling rack. The tortillas should feel set but still pliable. Repeat with remaining dough.
Tips for Perfect Almond Flour Tortillas
Use What You Have to Flatten the Dough
No rolling pin? A wine bottle or large can works just as well.
If you have a tortilla press, it’s an excellent option for evenly shaped tortillas — just be sure to use parchment or wax paper to prevent sticking.
You can also press the dough gently with your palm between sheets of parchment. As long as the tortilla is relatively thin and even, it will cook beautifully.
If the Dough Sticks to the Paper
Carefully peel off the top sheet of parchment after rolling. If small pieces cling to the paper, simply press them back into place.
Because the dough becomes stickier as it warms, you can place the rolled tortilla (still in its parchment) in the freezer for 3–4 minutes if needed. It will firm up just enough to release cleanly.
How to Tell When Almond Flour Tortillas Are Done
The tortillas are ready to flip when small bubbles form and browned spots appear underneath. They should feel set but still flexible — not dry or brittle
Taste and Texture of Almond Flour Tortillas
These almond flour tortillas are soft, flexible, and gently sturdy — closer in texture to a traditional flour tortilla than most grain-free versions. They bend without cracking, especially when warm or at room temperature.
The flavor is mild and slightly nutty, with a subtle toastiness from the almond flour. It’s neutral enough to work in savory recipes, but soft enough to pair with sweet fillings as well.
Unlike corn or wheat tortillas, these remain tender even after cooling. They don’t dry out quickly, and they hold their shape beautifully when folded or rolled.
Serving Suggestions
Use these almond flour tortillas anywhere you’d normally use flour tortillas or flatbread. They’re especially good for:
- Tacos with beans, roasted vegetables, or grilled protein
- Breakfast wraps with scrambled tofu or eggs and avocado
- Quesadillas (they crisp beautifully in a skillet)
- Mediterranean-style wraps with hummus and fresh greens
- Simple roll-ups with almond butter and cinnamon
Because they’re flexible and sturdy, you can:
- Roll them into wraps
- Fold them in half for tacos
- Quarter them for dipping into salsa or guacamole
They’re just as good warm as they are at room temperature, which makes them ideal for meal prep and packed lunches.
Variations
You can flavor the tortillas in countless ways by adding herbs or spices to the dough before cooking.
- Savory spices and flavorings: e.g., ground cumin, curry powder, garam masala, paprika, chile powder, black pepper, garlic powder or onion powder.
- Sweet spices: e.g., ground cinnamon, ginger, nutmeg or pumpkin pie spice. Consider adding a small amount of sweetener to the dough, too.
- Fresh or dried herbs: e.g., basil, rosemary, Italian herb blend, herbes de Provence, or thyme.
Frequently Asked Questions (FAQ)
How should I store almond flour tortillas?
Store cooled tortillas in an airtight container:
- At room temperature for up to 2 days
- In the refrigerator for up to 2 weeks
- In the freezer for up to 6 months
Thaw in the refrigerator or warm briefly in the microwave or skillet.
Are almond flour tortillas keto?
Yes. Each tortilla contains approximately 2.7 grams of net carbs, making them suitable for a ketogenic or low-carb diet.
Why are my almond flour tortillas breaking?
Tortillas usually crack if they’re rolled too thin or if whole psyllium husks were substituted with another ingredient. Make sure the dough rests fully before rolling, and keep the tortillas about 6 inches wide for best flexibility.
Can I use psyllium husk powder instead of whole husks?
Whole psyllium husks are strongly recommended— it is what I use in testing. If you psyllium powder, use 1 teaspoon for every tablespoon of whole husks (see recipe notes).
Can I make larger tortillas?
Yes. Divide the dough into 2 portions for 10-inch tortillas or 3 portions for 8-inch tortillas. Roll carefully and flip gently, as larger tortillas are more delicate.
Can I make the dough ahead of time?
Yes. The dough can be prepared in advance and stored in an airtight container in the refrigerator for up to 1 week. Let it sit at room temperature for a few minutes before rolling if it feels firm.
Why is my dough too thick or too wet?
This usually comes down to measurement. Almond flour can vary significantly by volume. For consistent results, weigh the almond flour (112 grams per cup) using a digital kitchen scale.
Once you’ve made these almond flour tortillas once, they tend to become a quiet staple. They’re simple enough for everyday meals, sturdy enough for wraps and tacos, and flexible enough to adapt to whatever you have on hand. Keep a batch in the refrigerator or freezer, and you’re never far from an easy, nourishing meal.
More Grain-Free & Vegan Tortillas to Love
- 2-Ingredient Coconut Flour Tortillas
- 1-Ingredient Red Lentil Tortillas
- 2-Ingredient Chickpea Flour Tortillas
- 3-Ingredient Sweet Potato Tortillas
- 1-Ingredient Black Bean Tortillas
- Grain-Free Spinach Tortillas {2 ingredients}
- 1-Ingredient Split Pea Tortillas
2 Ingredient Almond Flour Tortillas
Ingredients
- 1 cup almond flour, (finely ground; not almond meal)
- 2.5 tablespoons whole psyllium husks
- optional 1/4 teaspoon fine sea salt, more or less to taste
- 1/2 cup water
Instructions
- In a small mixing bowl, whisk the almond flour, whole psyllium husks and (optional) salt, breaking up any lumps in the almond flour.
- Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel firm and moist, but not wet).
- Cut, or otherwise divide, the dough into 5 equal pieces. Shape each piece of dough into a ball.
- Place one dough ball between two large pieces of wax paper or parchment paper. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.
- Heat a medium skillet over medium-high heat until hot. (If it is not seasoned cast iron skillet or other kind of nonstick pan, spritz with nonstick spray). Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
- Cook the tortilla for 1 to 2 minutes until it puffs slightly in areas and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 1 to 2 minutes longer until golden brown in spots.
- Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
- The tortillas are delicious warm, room temperature, or cold.
Mine didn’t seem to cook in some spots is that OK?
Hi Stacy! Do you mean that it is not browned in some spots? If so, then that is perfect, the browning is uneven/random. The areas where the tortilla bubbles up more will get a more pronounced brown color compared to other areas of the tortilla. This does not mean that the other areas are not cooked through. The tortillas should look and feel dry to the touch on both sides and will hold together when flipped over and also when removed from the pan. IO hope this helps to clarify. Let me know if this is not what you meant in your comment. Cheers.
Well, the taste was fine but I only got 1 usable tortilla. All the rest fell apart when I tried to remove the second parchment paper on the pan. I tried spraying the parchment, but no dice. They completely disintegrated. And the one that held together broke into pieces when I used it as a tortilla. Oh well, I’ll continue to look for other recipes.
Hi Kate,
I am so sorry that the making the recipe did not go well. It sounds like something might have been off with the ingredients or proportions, mainly based on your comment that the one usable tortilla you got broke into pieces. So that I can help figure it out, could you let me know if (1) whether you weighed your ingredients or used standard cups/measuring spoons; and (2) if you were using whole psyllium husks or powder.
Thanks, Kate
Delicias
Thanks, Sophia— so happy to hear that you like the recipe!
Amazing 😍 recipe, very simple and easy to make, thanks
I’m so glad you like the recipe, Maria!
Thank you for sharing This great recipe. I have one observation: if you flip the tortilla one more time, it’d Pop up. E
Ooh, great tip, Ro, thank you! And thank you for the kind words, too 🙂
If you want something that is closer to a real corn tortilla, this is it. I ran out of MASA and did not want to go to the store but wanted to make tacos. These came out perfect for tacos. I will definitely use this recipe again.
Sherri, that is fantastic! I am so glad the tortillas were a success. Enjoy!
These tortillas are so simple and tasty. I make them small and toast them crispy on the cast iron for “toast” or soft and top with honey and cinnamon, and, and….. Thank you.
Umm, why have not eaten these with cinnamon and something sweet, myself, Natalia? 😊 I am going to follow your lead with my next batch. So glad you are enjoying the recipe!
Thank you for the recipe! These were delicious. My family loved them. I only had pysillum husk powder and it worked great! I accidentally left one in the pan after I turned it off and it got hard so I am going to use it for a pizza! Perfect.
Yay, so glad you decided to try with psyllium powder, and had success, Maria— thank you so much for sharing, that’s a big help to others who only have the powder on hand. Oh my goodness, that is very clever regarding the extra hard tortilla left in the skillet! Brava! 😍
Is there a digital scale you recommend over others? The ones on Amazon have such mixed reviews.
Hi Samantha! This is the one I bought in 2018, still works perfectly! You can copy and paste this description. I’ll add the link in my posts 🙂 Taylor 11LB Capacity Digital Glass Top Kitchen Scale with LCD Display, Weight in Grams and Ounces for Baking, Cooking, and Meal Prep, Silver $13.49
Delicious, easy and so much better than store-bought! I used oat these for everything, tacos, wraps, and Nutella are favs.
Delicious! Next time I will make 4 instead of 5 though, so they’re not so thin.
These were easy and delicious!
Wonderful, Mel! 🙂
Hi, would it be possible to sub the psyllium husk with xantham gum? I didn’t know if you had tried it or not.
Thanks!
Hi Amber,
I have not used xanthan gum, except when it has already been added to gf flour blends,so I cannot advise whether it would work as a psyllium substitute. Sorry!
Do tortillas contain cholesterol? Generally and almond flour specific?
Hi Maureen,
I cannot speak to all tortillas, but if they are made with lard, they would have cholesterol. You would need to look at particular brands. Almond flour does not have cholesterol (nor psyllium husks) 🙂
These are outstanding! I have made them about 10 times now, some really thin and some a little thicker (so they ar more like naan). The first time I made them was tricky since I’d never made tortillas before, but now I can make them with only a glance at the recipe. Thank you so much! I buy the almond flour in bulk from Costco so these end up being very frugal for me, especially compared to the grain-free tortillas I was buying from Whole Foods which were about 8 dollars a package, and not anywhere near as good.
Love recipe but the commercials for Jack In The Box and Jolly Ranchers?! That really does reflect well on your heathy recipes!
Thanks Suzie. I understand about the ads, I do not control what runs as an ad (although I block political and tobacco ads).
I made these into almond flour tostadas and also into almond flour chips.
For the tostadas I just fried them in avocado oil.
For chips, I added extra sea salt and pepper into the batter, heated them in the skillet following your recipe then used a pizza wheel and cut them into pieces and then fried them in avocado oil.
And that made lmond flour cornless chips!
Oh my goodness, that all sounds AMAZING, Zoey! I am going to have to try the tostadas, wow 🤩
Gonna try the chips!!! Thx I already make tostadas with corn tortillas.
Sounds great, Mel! Also, you are making me hungry 🙂
Hi Camilla, made these over the weekend for the first time and WOW, they came out so well! I usually buy Siete almond flour tortillas at Costco but won’t be doing that again. Love that you add pretty much any herb/spice to this that you can think up – I’ve added chili flakes, garlic & onion powder, parsley and they’re honestly the best ever. Thank you for this great recipe!
I am so glad that you like the recipe, Patrick!
Hi Camilla,
These are absolutely outstanding. Thanks for sharing the recipe.
These cook up great and taste fantastic. I’ve made them several times following your clear directions (and weighing out the dry ingredients) – they never fail! I love them every time and got rave reviews from recent guests, too. I look forward to trying out your other recipes!
Yay @GFWannabe! How generous of you to make them for your guests, that’s wonderful 🙂
Great recipe! I used Psyllium powder because I don’t have whole and they were delicious BUT, they turned out purple! Is that because of the psyllium powder?
Regardless of the color, they were great and flexible, which is the most difficult part to accomplish.
Hi Susana! I am so glad that you like the tortillas, that is wonderful. Yes, the purple color is from the psyllium. It has never happened to me, but several readers wrote to me about it happening a number of years ago. It is completely natural and safe to eat.
Amazing and simple recipe. I didn’t change s thing. I had Picadillo Con Papas. Then had breakfast egg and sausage burritos. This will be my go to for things flour tortillas.
I am thrilled to hear it, Javier! Enjoy!
So yummy, I added 30 drops of sweet corn extract to experiment.
Ooh, that sounds so good, Marisa. I looked up corn extract after reading your post, I am so intrigued. I am so delighted that you like the recipe. Cheers.
This was my first time ever making tortillas out of almond flour. I spritzed two pieces of parchment paper with a bit of oil and used a cutting board to press them down. They turned out absolutely perfect. I think I most surprised at how GOOD they taste… Like, really really good. Thanks for such an amazing recipe!
I am so glad you tried these and that you like the results, Lena!
A follow-up to my comment below…since the issue for me was stickiness I added a tablespoon of olive oil to the mixture in my second batch and that solved the problem! I was able to easily remove the tortilla from the parchment paper and it did not crumble. I also tried a different non-stick pan. It tastes delicious! Thank you!!
Hi K,
Way to make it work! It could be as simple as the parchment paper (regarding stickiness). Most baking parchment paper has a coating that helps to prevent sticking. You can also use plastic wrap. I am so glad you like the recipe!
These are the best tortillas ever! Thank you of sharing this simple and delicious recipe.
I am so glad you like them, Marin!
I am so going to make these over and over again They turned out so good and easy to make.I put my dough balls between two pieces of parchment paper and pressed with an 8 inch heavy frying pan,wich worked like A charm.Thank you for the recipe.
Peggy Wyllie
You are so welcome, Peggy–wonderful to hear they worked so well for you 🙂
Hello,
I make and double this recipe weekly and enjoy them throughout the week. I follow the recipe and add some extra spices and Italian seasoning. They are excellent and a great way to stay away from more processed and preserved tortillas/ wraps in store. Thank You!
Oh wow, that is high praise indeed, Fel! Thank YOU for taking the time to let me know 🙂
Wondering if they can be baked, has anyone tried it?
Hey there – curious what temperature you would recommend frying these at on a griddle? Tried a few different times at 275-350 degrees & they seemed to get too burnt before actually cooking… do you know a temperature equivalent to medium/high on a pan? Thanks!
Hi Mataya,
I heat these a the lowest setting to avoid burning. I do not typically use a griddle–I warm them in a nonstick skillet or cast iron skillet and turn to the lowest heat setting.
I made these according to directions. they made 3 inch tortillas. they were not fluffy, more like a corn tortilla. They were a little crumbly. As can happened with psyllium Husks they turned dark like a dark purple.
Why weren’t they tender and “fluffy”. I figure crumbliness is probably needing a little more water. what size are thy supposed to be. I put 2 balls together to get a thin 6 inch tortilla. not fluffy
Hi Linda,
I’m so sorry that you had difficulties with the recipe. You mentioned that you got 3 inch tortillas. Does that mean you only rolled them to 3 inches? The pieces of need need to be rolled (or pressed, with a tortilla press) thin so that they are 6 inches in a diameter. If they are thick (3 inches diameter) they will not cook properly, for example, they will not be flexible and puffy. The thickness of the tortilla is really important. I have photos in the post demonstrating how to roll them out, thin between sheets of paper or plastic wrap. I imagine that having the dough too thick is what caused the tortillas to crumble. The thinness is also what allows them to be flexible and puffy.
I made these almond flour tortillas for my dinner last night, and I can tell you right now, thatI will NEVER eat ‘regular’ flour tortillas ever again! !
Wow, that is high praise indeed, Debra, thank you! 🙂
can I use flax seed or unflavored gelatin in place of psyillium husk? Thank you
Hi Terri,
I have tested with flaxseed meal and it definitely does not work in place of the psyllium. I do not use gelatin, so I am not sure how that would work as a substitute. Sorry. You might have to do some trial and error experimentation.
Hi,
My wife has a lot of food allergies, so I got her this recipe, but we substituted Phislium husk with an egg. She feels frustrated because the mixture sticks to the paper
Hi Serge,
J fortunately, I cannot anticipate all possible substitutions people choose to make. My write up is for the recipe as I developed it. When made with psyllium husks, as written, the dough does not stick to parchment paper. The dough will be sticky with the egg (the psyllium soaks up moisture in a wag that eggs do not). I hope your wife liked the recipe, regardless of the stickiness.
@Serge Nachtergaele, I’m telling you now! I have food allergies, and I have not had any problems since eating these tortillas! I will NEVER eat regular ‘flour’ tortillas again ! They were absolutely delishous! I bought a huge bag of Almond meal/flour at Costco!
My tortillas turned purple !! Why ??
Hi Vanessa— not to worry! It is a natural reaction that can occur with psyllium husk. Psyllium seeds naturally have a slightly purplish color. I have only had the purplish hue with one brand I tried, so there is definitely variation among brands.
Again, it is completely safe, BUT, if you want to prevent it, add a small amount of acid (e.g., 1/2 teaspoon of lemon juice or vinegar) to any recipe (like this one) with psyllium. ????
Just made these. Turned out so good. My go to for tacos. Thank you
Wonderful, Dianne!
I made this recipe using flaxseed instead of psyllium, I did have to add a little bit more as the dough was still very sticky using the amounts written in the recipe, but they have worked great and they are super tasty! I also made a second batch as crackers, cut them up and baked them in the oven, sprinkled some seeds over the top and OMG these are super addictive!
Thank you for this recipe 🙂
Fi could not get these to work with wax paper or parchment paper (I was using an all natural kind of parchment, no coating), so I used some leftover plastic wrap (I try not to use much plastic). The gorillas came off easy from the plastic and the tortillas came out great. glad I kept trying and thanks for the recipe.
Hi I have a similar recipe but I use 1cup Almond flour 1cup tapioca flour and Almond milk mix till a thinsh mix and I use a soup ladle and cook in a pan on both side and they are flexible for a wrap or a pizza base I put different herb in them or I have beaten up a banana and Maple syrup to it to make a sweet on it is just like a crape very nice to
That sounds like a great option, Karen! Yum 🙂
Well, these are amazing! it takes practice but your directions photos helped and the tortillas are so yummy!
Great recipe! i like that you can either make a taco or just spread pb&j. I made my first batch and used the parchment paper. They came out thick and deformed, but they were really tasty. Since they were thicker, they did break so i just used it as a tostada. I decided to try a second batch and instead let the psyllium husk soak in the water until it became jelly and then mixed in the almond flour. I let the ball sit covered for 30 mins, and this time used a mexican tortilla maker and wow did this make the difference! They came out perfectly round, thin, and flexible for tacos and wraps. They are obviously not going to taste like corn or flour tortillas, but this has a great taste and it’s an excellent alternative!
Hi Ofelia! Yay, glad you gave the tortilla maker a try (I am in love with mine–so easy and perfect thickness every time). I am so happy that the recipe works for you!
Without running to the store, I googled psyllium husk substitute, and it says ground flax seeds, which I do have, will work. Have you tried that?
Hi Angie! You are welcome to try. They can be used in many, but not all cases, as a sub, but it could take some experimenting to get the proportions right, especially in a minimalist recipe like this.
@Angie, hi I tried it with ground flax seeds, and it didn’t work to well, so I would stick to what the recipes says, ????
Hi Cali! Oh no, so sorry you did not have success with flaxseed meal. I specifically state in the post that flax and chia will not work as substitutes for the psyllium in the recipe–it just will not work. They definitely work when made with whole psyllium husks!
Than YOu for sharing this recipe. I can wait to make this almond tortillas
You are so welcome, Mariela! I hope you enjoy them 🙂
I am excited that this recipe turned out so well. I will definitely make it again. I used boiling water and 1 Table psyllium powder with the almond flour and it mixed into a ball in a minute. Thanks.
Fantastic, Joyce! So glad you liked them, and thanks for sharing your tip about the boiling water + psyllium powder 🙂
These are passable however they can’t be used for tacos or burritos… Anything hand held. Taste is fine. I could see using them for an enchilada casserole. Otherwise, they just fall apart too easily.
Hi Esther! So glad you like these :). I am not sure why your tortillas fell apart–sorry to hear that. I use these all the time for tacos and wraps, even vegan quesadillas. I am wondering if the pysllium did not gel? Were you using whole psyllium husks?
@Camilla, everyone’s fall apart. I followed the directions exactly. I’m a Virgo. Still yummy though.
Ho Tara,
Oh no I am so sorry to hear it. They should definitely not fall apart–the psyllium holds them firmly intact. Just checking: did you use whole psyllium husks?
Followed the recipe to a tee!! All balls rolled out, I opted for wax paper. Stuck like glue,followed the tips. Wasted the whole batch. Very disappointing as we are grain free and I am always trying for new things. I have almost all alternative products.
Oh Luann, I am so sorry these did not work out. I am trying to think what could have been wrong. I make these weekly, and use wax paper (just as seen in the photos). Did the dough feel springy and relatively dry to the touch when you rolled it into balls? After the dough sits for the 5 minutes (or longer), it should not feel sticky. Also want to check that they were 6 inches (not bigger, and hence, thinner)? And did you try the freezer trick I mention? In the the hot Texas summer here, I find that this works for me (if the dough gets warm).
I added salt to second batch of tortillas and given more flavor. I really like this recipe as an alternative to bread.
I am very happy to hear that you like these, Ann Margaret. I am likewise a fan of tortillas as bread, in all kinds of uses.
Thanks! As a side note, we’ve moved on to your coconut flour bread rolls. 👍👍👍 Very easy to put together and worth every bit of time to make. Another keto hit!
Thanks,
Bob n Beth
BnBHomesteadHealthy
Yippee! So happy you are enjoying the coconut flour rolls, too! Cheers to you and Beth.
I used your recipe to make my keto shredded chicken enchiladas. My wife went nuts! She said these were, by far, the best keto tortillas she’s ever had. I completely agree. I’ll post the photos on Instagram for you, shortly. Thank you for this easy, excellent recipe.
Bob n Beth:
BnBHomesteadHealthy
Yay!!! I am so thrilled you and your wife love the tortillas, Bob! I saw the enchiladas you posted on instagram and they look incredible 😍
This recipe turned amazing, I used the exactly measurements described, moreover I did use powdered psyllium. I cooked on a cast iron pan with little bit of ghee. So fast and delightful
Yay, yay, and yay! So pleased to hear they were a success for you, Bati!
Could these be made with a different type of flour? Like all purpose flour? I love that these tortillas are made with no oil, but I’m allergic to almonds.
Hi MaryMargaret,
These will not work with a-p flour, but you can use finely ground pumpkin seeds or sunflower seeds in their place. If you type “tortillas” into the search, you will see many other non-almond tortilla options on my site 🙂
camilla: 1/2 cup water is 180 ml. Did you mean 1/3 cup (120 ml) or was it a misprint in recipe and shoud be 180?
Hi Brian,
Thanks for checking. Yes, it is 1/2 cup. 1 cup is 237 ml, 1/2 cup is 118. I am using standard conversion calculators.
@brian,
Your conversions are off. There are relatively 30 mL per ounce. One cup= 8 ounces (240mL). Consequently, half a cup = 4 ounces (120mL).
Please check the amount for psyllium husk powder in the notes— conversion of 2 1/2 Tablespoons whole psyllium husks might be closer to 4 1/2 teaspoons psyllium husk powder, rather than 2 1/2 teaspoons. (4 1/2 teaspoons is closer to 13 g as well.)
Thanks for catching this, Marie! I have updated it. Much appreciated 🙂
So mine changed color, they cooked to be a purple, is that from the Psyllium husk?
Hi Olga,
Oh my, I have never observed that, from almond flour or psyllium husk! I am not sure why that would have happened!
@Camilla, yes certain psyllium turns purple but still safe to eat.
OMGosh!!! These are amazing!!! I have cut out wheat, corn and limited rice, so finding a tortilla has been a challenge. I LOVED being able to hold a taco in my hand in this shell. I used psyllium husk powder (didn’t have whole husk on hand). I may have rolled mine too thin as they were not as easy to bend and very crumbly/ripping when exposed to wet ingredients. But overall, I can’t wait to make them again. THANK YOU SOOO MUCH for sharing this recipe!! It made my heart smile!
Yay! I am so happy you love these, Amber! You are so welcome 🙂
These were great! I’ve tried other recipes, but this dough was the easiest to work with and I really enjoyed the neutrality of these…. good for tacos, naan for curries, or for pb&j wraps! Especially nice with the Thai eggplant dip and the olive tapenade (both on this site).
Thanks so much for sharing your recipes, Camilla!
Excellent, Karen! Glad these worked so well for you!
can these be baked in the oven instead of made in a skillet?
thanks
Hi Jillian! I have not tried it, but I am guessing that you could! Now you have me curious, I need to give it a try 🙂
@Camilla, I made them in the skillet but would also like to try them in oven so I could make more at a time. Has anyone tried the oven?
Hi Andrea,
I haven’t, but I think that should work. 350F is probably good for temperature, use a heavy sheet pan, perhaps 5 minutes per side? You’ll have to play it by ear with time the first time around. I would love to hear how it goes!
Made these today. I liked the flavor; added heaping 1/4 tsp of salt.
I found I had to leave parchment paper on while tortilla was in pan for 30
or so seconds before I could remove. Only on the top, (did not put parchment paper on the skillet itself). They are pliable and soft as you said they would be.
Thank you,
Trina
You are very welcome, Trina 🙂
I followed the recipe exactly with a scale to measure quantities,but I found that making 5 tortillas was too many for the amount of dough. It was way too thin and hard to work with trying to make them each 6″. I made 5 that were closer to 4″-5″. I also found that they were very moist but they were as thick or thinner than the pics from your recipe. I will try again and split the dough into 4 so I can make larger tortillas. Otherwise the flavour and flexibility were good.
I was suspicious at first, however I have been in the mood to experiment so I bought some psyllium husks. These tortillas are amazing! Well done! Next recipe on the docket…cassava flour tortillas. This website/blog is so fun!
I am SOOO glad you tried them, Lynne!!!