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2-Ingredient Almond Flour Tortillas (V, GF, K, Oil-free)

Easy to make 2-ingredient almond flour tortillas! Tender & flexible, they are vegan, oil-free, keto, Paleo, & only 2.7 grams net carbs each.

By now, it is probably clear that I love creating recipes that are:

  1. super simple 
  2. versatile 
  3. made with minimal ingredients

Equally obvious is my fondness for bread. As a native Californian, and a decade+ resident of Texas, my “bread” category will always include tortillas, so the more tortilla recipes, the better!

It explains, in part, why my 2-ingredient coconut flour tortillas are a staple in my kitchen. Made with coconut flour & whole psyllium husks, they are healthy, fluffy, delicious, and go with everything. 

But some of you (especially those of you with coconut allergies or sensitivities) have asked for an equally easy recipe that can be made sans coconut.

I am happy–make that overjoyed–to comply with these, my 2-ingredient Almond Flour Tortillas. 

close up of a stack of almond tortillas on a copper wire rack

Why You Need to Make These

I am overjoyed to share these tortillas because, despite their similarity to the coconut flour tortilla recipe (2 basic ingredients, ease of preparation), they have a unique flavor and texture. They are denser and less fluffy than the coconut tortillas, but in a hearty, filling, satisfying way. They also have a mild, toasty flavor that I know you will love. In other words, an all-around win!

Making the tortillas is a breeze and requires zero previous experience. Nevertheless, if you happen to have worked with play dough at any point in your life, consider yourself highly prepared.

No special equipment is needed, either.

I know that you will want to make a batch as soon as possible, and many more times afterwards.

Healthy Highlights of Almond Flour Tortillas

These wholesome tortillas are nourishing, satisfying, and all of the following, too:

  • Vegan (no eggs, no dairy)
  • Oil-free
  • Paleo
  • Keto
  • High Fiber (6.2 g per tortilla)
  • Grain-free
  • Gluten-free
  • Low-carb (2.7 g net carbs per tortilla)
  • Sugar-free

Only 2 Ingredients Required

2 glass bowls, one filled with almond flour, one filled with whole psyllium husks

Almond flour and whole psyllium husks are the only two ingredients, besides tap water, needed to make the tortillas. Salt can be added (I like to add a small amount), but it is not required.

Any Substitutions for Almond Flour or Whole Psyllium Husk?

I used finely ground almond flour in my recipe testing. I have not made these with almond meal, so I cannot recommend it as a substitute. You are welcome to experiment (I would love to know if it works for you).

Whole psyllium husks–not psyllium powder–binds the tortillas and gives them their tender, flexible texture. Flaxseed meal and chia will not work in place of the psyllium.

I have not tried making the recipe with psyllium husk powder. I have given recommendations in the recipe notes for subbing psyllium powder for whole psyllium husks, but for best results, stick with whole husks.  Note that psyllium powder can sometimes turn recipes purple-ish or brown-ish in color (due to the oxidation from griding the husks)

Step by Step Directions

4 photo collage of making dough for almond flour tortillas

Step 1: Mix the Dough. 

First, whisk the almond flour, psyllium husks, and (optional) salt in a small mixing bowl. If you store the almond flour in the refrigerator or freezer, it will likely have some clumps that need to be broken up. Use a wire whisk or a fork to do so. 

Next, add the water, stirring until completely blended. Initially, the mixture will look wet and loose. In seconds, the psyllium will begin absorbing the water, thickening the dough. I recommend letting the dough stand for a full five minutes before proceeding.  

Step 2: Divide the Dough. 

Shape the moist, springy dough into a smooth ball. Working with this dough is a breeze because it is very forgiving. Do not worry about making mistakes, it is almost impossible to do so.

Place the dough ball onto a cutting board and cut into 5 equal pieces. You can also break it off into 5 equal pieces (whichever you find easier).

almond flour tortilla dough on a cutting board, cut into 5 equal pieces

Step 3: Shape the Dough. 

Roll each piece into a ball. Next, place one of the balls between two sheets of parchment paper or wax paper. Plastic wrap will also work, if that’s what you have on hand.

Using a rolling pin, roll the dough into a circle that measures 6 inches (15 cm) across. Perfection is not required, especially after the initial rolling. Simply pinch off pieces of dough from one place and press them into another, as needed. 

I do not recommend rolling this portion (1/5) of the dough any larger than 6 inches. It will become too thin to remove from the parchment paper and will likely tear during the cooking process. See my notes at the end for making larger tortillas.

4photo collage for shaping and rolling tortillas

Alternative Methods for Flattening the Dough

No rolling pin? No problem. A large (still filled) can or wine bottle can take its place.

If you have a tortilla press, use it! It will work perfectly to press these evenly and efficiently. Use wax paper or parchment paper to prevent sticking. 

two photo collage showing alternative ways to press out tortilla dough

You can also use your fingers and palm to press the dough. Press out the dough into a rough circle (do still place the dough between sheets of wax paper pr parchment paper). So long as the tortilla is relatively thin, in same way shape or form, you are going to have great tortillas.

Tips for Removing the Paper from the Tortillas

Once the tortilla is rolled out, carefully peel off the top layer of paper. If a few pieces of dough stick to the paper, simply repress them into the tortilla.

The dough becomes stickier as it gets warmer, so if the paper is really sticking, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease! 

Step 4: Cook the Tortillas.

I recommend using a seasoned cast iron skillet or other nonstick skillet for cooking the tortillas. 

Place the skillet over medium-high heat and heat until it is hot (spritz with nonstick spray if using a regular skillet). Place the tortilla, dough side down, into the hot skillet and peel off the remaining piece of paper.

4 photo collage showing the step by step process for cooking an almond flour tortilla

Cook the tortilla for 1 to 2 minutes (it will bubble and puff slightly in a few places). Slide a spatula underneath and lift it slightly to check for browning; once it has many browned spots, flip it over. Cook for 1 to 2 minutes longer until the other side is browned.

Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.

Use as you Would Any Tortilla or Flatbread

The texture of these tortillas is like the very best fluffy, white flour tortillas.  Use them as you would any tortilla! For example, tacos, burritos, quesadillas, or for scooping up beans, salsa, guacamole, and vegetables.

The tortillas can also be used for making for sandwiches, wraps, desserts (as a sub for crepes), and so much more. Unlike flour and corn tortillas, which are best served warm, these tortillas are also delicious eaten cold or at room temperature. 

These tortillas are flexible (especially when warm or room temperature). You can roll them:

rolled almond flour torilla on top of a stack of tortillas

Fold in half:

folded almond flour tortilla on top of a stack of tortillas

Or quarter them:

quartered almond flour tortilla

Happy eating!


Why is My Dough Too Thick or Too Moist?

The answer is measurement.

For the most accurate results, with this and with all recipes that call for alternative flours, a digital kitchen scale is your best friend for consistent recipe results. 1 cup of almond flour can vary from 90 grams to 150 grams, depending on how it is packed or spooned into the measuring cup. But 112 grams of almond flour is always 112 grams of almond flour (the same is true for measuring the whole psyllium husks).

Can I Make Large Tortillas?

Yes! You can divide this quantity of dough in half (to roll 10-inch tortillas) or into thirds (to roll 8-inch tortillas). Use a large skillet and use extra care when turning/flipping the tortillas.

Can I Make the Dough Ahead of Time?

Absolutely! The dough can be made and stored–in an airtight container in the refrigerator–for up to 1 week. 

More Grain-Free & Vegan Tortillas to Love:

stack of almond tortillas on a copper wire rack

2-Ingredient Almond Flour Tortillas {vegan, keto, oil-free}

Yield: 5 6-inch (15 cm) tortillas
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Easy to make 2-ingredient almond flour tortillas! Tender & flexible, they are vegan, oil-free, keto, Paleo, & only 2.7 g net carbs each.


  • 1 cup (112 g) almond flour
  • 2 and 1/2 tablespoons (13 g) whole psyllium husks
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)
  • 1/2 cup (118 mL) water


  1. In a small mixing bowl, whisk the almond flour, whole psyllium husks and (optional) salt, breaking up any lumps in the almond flour.
  2. 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).
  3. Cut, or otherwise divide, the dough into 5 equal pieces. Shape each piece of dough into a ball.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
  8. The tortillas are delicious warm, room temperature, or cold.


Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Psyllium Powder Option: It is best to use whole psyllium husks; I have not tested with psyllium powder. If psyllium power is what you have on hand, use the same weight (13 g) of psyllium husk powder, about 1.5 tablespoons in place of the 2 and 1/2 tablespoons whole psyllium husks.

Tip for Removing Tortillas from Paper: if the paper is really sticking to the tortilla, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!

Nutrition Information
Yield 5 Serving Size 1 tortilla
Amount Per Serving Calories 137Total Fat 11.2gSaturated Fat 0.8gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2.6mgCarbohydrates 6.9gFiber 4.2gSugar 0.8gProtein 4.8g

Did you make this recipe?

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Sunday 28th of January 2024

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!


Saturday 3rd of February 2024

Oh wow, that is high praise indeed, Fel! Thank YOU for taking the time to let me know :)


Monday 13th of November 2023

Wondering if they can be baked, has anyone tried it?


Wednesday 8th of November 2023

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!


Saturday 11th of November 2023

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.

Linda La Chance

Thursday 2nd of November 2023

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


Friday 3rd of November 2023

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.


Saturday 28th of October 2023

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! !


Wednesday 1st of November 2023

Wow, that is high praise indeed, Debra, thank you! :)

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