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Zero Carb Flax Tortillas {1 ingredient, 0 grams net carbs}

1-ingredient zero carb flax tortillas are ideal for wrapping, rolling, & pairing with Tex-Mex eats! Soft, flexible, and scrumptious, they are vegan, oil-free, keto, Paleo, & easy to make.

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overhead shot of flax tortillas on a copper wire rack

Flaxseed meal is one heck of an ingredient.

It can be used as a replacement for eggs in baking recipes, added to smoothies, energy bars and power bowls for an instant boost of healthy omega-3s and fiber, or act as a standalone star in recipes like my flaxseed bread and 100% flax breakfast cookies (don’t forget the chocolate flax cookie variation :)).

1-ingredient flax tortillas atop a napkin on a white plate

Why You Need to Make These Tortillas

You will love the versatility of these tortillas!

They are perfect as grain-free replacements for traditional corn or flour tortillas (hello, tacos & burritos) or as wraps for any filling you can imagine (my current favorite: a mix of greens and avocado in a tangy lemon dressing). Soft, flexible and mild in flavor, they are destined to become a staple in your kitchen.

Healthy Highlights of 1-Ingredient Flax Tortillas

Talk about win, win, win! These tortillas are:

  • Zero Carb (ZERO grams net carbs per tortilla)
  • Vegan (no eggs, no dairy)
  • Oil-free
  • Paleo
  • Keto
  • High Fiber (8 grams per tortilla)
  • Grain-free
  • Gluten-free
  • Nut-free
  • Sugar-free

Only 1 Ingredient 

Flaxseed meal is the only ingredient, besides tap water, needed to make the tortillas. Salt can be added (I like to add a small amount), but it is not required.

Grind the Flaxseed Meal into a Fine Flour

This step is essential. The tortillas will not work without it.

Flaxseed meal is exactly what the name states: flax seeds ground into a coarse meal.

In order for this recipe to work, however, you will need to further grind the meal into a fine, fluffy flour. The tortilla dough will be almost impossibly sticky if it is not first ground extra-fine.

Grinding the meal into a fine flour is easy. Measure the amount of flaxseed meal called for in the recipe (in this case, 1 cup, or 104 grams). Process the entire amount in a high-speed blender or a small food processor until very fine and fluffy (see the photo). The flaxseed meal will be a lighter color after finely grinding.

You can also use a small electric coffee mill (process in small batches).

laxseed meal, plain and ground extra fine

Can I Grind My Own Flax Seeds into a Flour?

Yes, absolutely! Measure the same weight of flaxseeds needed (104 grams, about 3/4 cup of whole flax seeds) and finely grind into a fluffy flour. High-speed blenders and electric coffee mills are the best tools for grinding the seeds (food processors are less effective when starting with whole seeds).

Step by Step Directions for Zero Carb Flax Tortillas

2 photo collage depicting the making of flaxseed tortilla dough in white bowls

Step 1: Grind the Flaxseed Meal.

First, grind the flaxseed meal into in a fine flour, as mentioned above.  Transfer to a medium bowl. If adding salt, whisk it in at this point.

Step 2: Add Boiling Water.

Add the boiling water to the bowl stirring until completely blended. Let the mixture stand for 5 to 10 minutes to cool and thicken into a dough. Pat the dough into an even round of dough while in the bowl.

flax tortilla dough in a white bowl

Step 3: Divide the Dough. 

Divide the dough into 4 equal portions and shape each into a ball. The dough should be springy and not sticky. 

Step 4: Roll the Dough.

2 photo collage for making flax seed tortillass

Place one of the dough balls between two sheets of parchment paper. (Note: I love using wax paper, but it tends to get wet and tear with this dough.)

Using a rolling pin, roll the dough into a circle that measures 6 inches (15 cm) across. It need not be perfect on the first try. If the tortilla has holes or uneven patches, pinch off pieces of dough from one place and press them into another, as needed. 

I do not recommend rolling these portions of dough much larger than 6 inches. The tortilla will become too thin to remove from the parchment paper and will likely tear. See my notes at the end for making larger tortillas.

Step 5: Cook the Tortillas.

flax tortilla being cooked n a cast iron skillet

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). Carefully peel the tortilla off of the parchment paper (take your time; it will come off easily if you take a slow and steady approach). Place, dough side down, into the hot skillet. Peel off the remaining piece of paper.

Cook the tortilla for 60 to 90 seconds (it will puff somewhat). Slide a spatula underneath and lift it slightly to check for browning; once it has some browned spots, flip it over. Cook for about 60 seconds longer until the other side is browned.

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

Flax tortillas stacked on a copper wire cooling rack

Use as you Would Any Tortilla or Flatbread

Use flaxseed meal tortillas as you would any tortilla or flatbread! They are soft and flexible when chilled or warmed. You can roll, fold or quarter them to enclose any filling you choose.

flax tortillas rolled quartered, and folded

Happy eating!


Why is My Dough Too Thick or Too Moist?

The answer is most likely measurement.

Use a digital kitchen scale for consistent recipe results. 1 cup of flaxseed meal can vary tremendously, depending on how it is packed or spooned into the measuring cup. But 104 grams of flaxseed meal is always 104 grams of flaxseed meal.

Can I Make Large Tortillas?

Yes! You can divide this quantity of dough in half (to roll 8- or 9-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. 

I Do Not Have a Rolling Pin. What Can I Use Instead?

A large (still filled) can or wine bottle can be used in place of a rolling pin.

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.

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

More Grain-Free & Vegan Tortillas to Love:

  1. 2-Ingredient Almond Flour Tortillas {vegan, keto, oil-free}
  2. 2-Ingredient Coconut Flour Tortillas
  3. 1-Ingredient Red Lentil Tortillas
  4. 2-Ingredient Chickpea Flour Tortillas
  5. 3-Ingredient Sweet Potato Tortillas 
  6. 1-Ingredient Black Bean Tortillas
  7. Grain-Free Spinach Tortillas {2 ingredients}
  8. 1-Ingredient Split Pea Tortillas
Yield: 4 tortillas

Zero Carb Flax Tortillas {vegan, keto, oil-free}

overhead shot of flax tortillas on a copper wire rack

So simple, 1-ingredient zero carb flax tortillas are ideal for wrapping, rolling, & pairing with Tex-Mex eats! Soft, flexible, and scrumptious, they are vegan, oil-free, keto, Paleo, & easy to make.

Prep Time 10 minutes
Cook Time 2 minutes
Inactive Time 9 minutes
Total Time 21 minutes


  • 1 cup (104 grams) flaxseed meal
  • Optional: 1/4 teaspoon salt
  • 2/3 cup (150 mL) boiling water


  1. Process the flaxseed meal in a high-speed blender (or food processor or electric coffee mill) until it resembles a light, fluffy flour. Note: the recipe will not work if this step is skipped (the dough will be sticky and impossible to roll out). Transfer to a medium bowl and whisk in (optional) salt.
  2. Add the boiling water to the bowl, stirring until combined. Let stand 5 to 10 minutes to thicken and cool slightly. Press dough into an even thickness in bowl (it should not feel very sticky, if at all).
  3. Cut, or otherwise divide, the dough into 4 equal pieces. Shape each piece of dough into a ball.
  4. Place one dough ball between two large pieces of 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 60 to 90 seconds until it puffs slightly and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for about 60 seconds longer until lightly browned.
  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.

Use fresh flaxseed meal: If the flaxseed meal is not fresh, the tortillas will not taste fresh, ether.

Nutrition Information

Serving Size

1 tortilla

Amount Per Serving Calories 120Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 8gFiber 8gSugar 0gProtein 6g

Did you make this recipe?

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Tuesday 6th of July 2021

These have changed my life!


Friday 2nd of July 2021

Delicious and easy, thank you!


Thursday 17th of June 2021

I did not read all of the instructions the first time and made the dough without doing the extra grinding and it didn’t work at all. My fault. Then I read the instructions properly and ground the flax meal into the flour as you described. Came out perfect it’s amazing that the dough is not sticky at all once it’s been ground super fine. This is a great frugal option, so healthy!


Thursday 17th of June 2021

I'm so happy you gave them a second go with the fully ground flaxseed meal (turned into flour), Sithra!


Wednesday 2nd of June 2021

Hi Camilla, First, I would like to say I am huge fan of you blog! Like BIG. I tried this recipe twice and sadly, neither came out rollable. I reread the directions and I am still unsure where I went wrong.

First attempt: measured ingredients, let the dough sit for over an hour, rolled with parchment, didn't puff and left them on the skillet for several minutes. Came out crunchy, like a cracker.

Second attempt: weighed ingredients, let the dough sit for about 10 minutes, too sticky for the parchment, hand stretched, came out like small pancakes.

Any tips?


Sunday 6th of June 2021

Hi Elizabeth!

Oh shoot, sorry the recipe is proving troublesome.

Here is my first question: are you doing the second grinding of the flaxseed meal as instructed? I can say with 100% certainty that the tortillas will be sticky and unrollable UNLESS you grind the flaxseed meal ultrafine (or start with whole flax seeds and grind them into an ultrafine, fluffy flour).


Tuesday 1st of June 2021

I made these today but with 1 cup of whole flax seeds, then ground fine in my coffee mill. They are very good but not flexible. I didn't notice the recipe calls for 1 cup of flax meal to start with. Next time I will weigh my resulting flax meal so it is 104 grams. Thanks!


Wednesday 2nd of June 2021

eek, sorry you did not notice that Laura. I hope that you give it a second go :)

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