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5 from 1 vote

Gluten free tortillas recipe, keto, vegan

This gluten free tortillas recipe is an easy 5 ingredients coconut flour tortilla recipe, vegan, paleo and keto approved.

Prep Time10 mins
Cook Time5 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: gluten free tortillas recipe
Servings: 6 tortillas
Calories: 55kcal


Dry ingredients

Liquid ingredients

  • 1 cup lukewarm water (240 ml)

Optional vegan spices ideas

  • 1/4 teaspoon ground cumin or smoked paprika


  • In a medium mixing bowl, add all the dry ingredients, making sure that the coconut flour is fresh with no lumps or it won't absorb the water properly.
  • Whisk the dry ingredients to evenly combine then pour in the lukewarm water - think the temperature of a hot warm bath around 38 C/40 C.
  • Combine the ingredients together using a spoon first, then after 30 seconds use your hands to knead the dough. It is very wet at first and dry as you go. It takes about 1 minute of vigorous kneading to form a dough ball.
  • When the dough ball has formed, set aside in the mixing bowl, at room temperature for 15 minutes. This will give some times to the fiber to absorb the moisture and get the dough elastic and easy to roll.
  • Divide the dough ball into 4 even balls and roll each ball of dough between two pieces of parchment paper or silicon mats. This will prevent the dough to stick to your roller pin and benchtop.
  • Roll, not too thin or it will be more challenging to cook, about 4 mm thick.
  • Peel off the top piece of parchment paper. Cut out circle, about 6 inches (15 cm diameter), you can use a lid as a guide. Gather the outside dough to reform a ball and roll another tortilla and reach 6 tortillas in total.
  • Warm a non-stick pan under medium-high heat for about 1 minute.
  • Rub the surface of the pan with some oil using a piece of absorbent paper or a brush. Don't add oil directly in the pan or it will fry the tortilla, it is not what you want.
  • When the pan is warm, flip over the tortilla onto the pan and gently peel off the other layer of parchment paper to release the tortilla onto the pan.
  • Cook on medium/high heat for 2-3 minutes on one side or until it is easy to slide a spatula under the tortillas. Flip over and cook for 1 more minute on the other side. Repeat the rolling, cooking process until all tortillas has been cooked. Reuse the same parchment paper pieces to save time and $.
  • Cool down each tortillas on a plate while making the next one. The hot tortillas are soft and looks fragile but they gets all their elasticity and strength to hold food when cool down.
  • Serve the tortillas with any vegan filling of your choice like Mexican black bean filling or simply raw vegetables and guacamole if keto vegan.

Storage and freezing

  • Store the tortillas for 4 days in the fridge, on a plate wrapped with film wrap to avoid them to dry.
  • Can be frozen individually and defrost 1 hour before. Rewarm in a pan or sandwich press.



Psyllium husk: I am using thin, ground psyllium husk. Some psyllium husk brand turns blue or purple when cooked, if it happens to you the recipe is still tasty simply use a different brand next time
Net carbs : 2.4 grams per tortillas


Serving: 1tortilla | Calories: 55kcal | Carbohydrates: 8.1g | Protein: 2.4g | Fat: 1g | Fiber: 5.7g | Sugar: 2g