We love Mexican food so we made this Keto wraps recipe that makes very low carb tortillas and is a great replacement for the classic high carb version.
Our Low Carb Tortillas are bendy and can be filled without splitting. You can add 1-2 teaspoons of your favorite Mexican herbs and spices to the recipe for a little more flavor if desired.
Easy Keto Wraps / Low Carb Tortillas Recipe
Ingredients
- 1 cup Golden Flaxseed Meal
- 2 tablespoons Coconut Flour
- ½ teaspoon Xanthan Gum
- ½ teaspoon Salt
- 1 tablespoon Butter or Coconut Oil for dairy free
- 1 cup Water boiling
Instructions
- Place flaxseed meal, coconut flour, xanthan gum, and salt into a heatproof bowl.
- Add the butter to the boiling water then add to the dry ingredients, mix into a sticky dough. Leave to cool down for 10-15 minutes. The dough will be quite sticky, as always, I recommend wearing food safe gloves when handling it.
- Preheat your oven to 180C/355F.
- Split the dough into 6 balls (the entire dough can also be rolled out at a big sheet and an 8in cutter used to shape the tortillas).
- Roll each ball out between 2 sheets of parchment paper until 2mm/ 1/8in thin.
- Remove the top sheet then place the bottom sheet of parchment (with the tortilla on it) onto a cookie sheet and bake for 5 minutes, then flip the wrap over and bake for another 3-5 minutes. The tortilla will be soft and pliable.
- Once cooked, place onto a cake rack to cool.
- Top with your favorite fillings and enjoy, or store until needed.
Nutrition
These Keto Tortillas can also be pan-fried in a dry non-stick pan, the wraps will initially stick to the pan then easily lift off once the dough has sealed – around 2-3 minutes each side.
If they are sticking to the pan, spray with a little oil first (then order yourself a new nonstick pan as your current one is no longer “nonstick”).
If your Low Carb Tortillas get crispy in the oven from being super thin or overcooking, sit another hot tortilla on top of it. This will “steam out” the crispiness.
Can you use a tortilla press? Sure! Just make sure you line the top and bottom with parchment paper.
This Keto Tortilla Wrap recipe makes 6 serves. 1 serve is one 8in tortilla and only 1g net carbs!
Store your Keto Tortilla Wraps covered on the counter or in the fridge for up to 3 days, or frozen for up to 3 months. You can warm your wraps by microwaving or dry frying in a pan over medium heat.
Keto Tortilla Wrap Ingredients
- 1 cup of Golden Flaxseed Meal
- 2 tablespoons Coconut Flour
- ½ teaspoon of Xanthan Gum
- ½ teaspoon of Salt
- 1 tablespoon of Butter (or Coconut Oil for dairy-free)
- 1 cup water, boiling
How to Make Keto Tortilla Wraps
- Place flaxseed meal, coconut flour, xanthan gum, and salt into a heatproof bowl.
- Add the butter to the boiling water then add to the dry ingredients, mix into a sticky dough. Leave to cool down for 10-15 minutes. The dough will be quite sticky, as always, I recommend wearing food-safe gloves when handling it.
- Preheat your oven to 180C/355F.
- Split the dough into 6 balls (the entire dough can also be rolled out at a big sheet and an 8in cutter used to shape the tortillas).
- Roll each ball out between 2 sheets of parchment paper until 2mm/ 1/8in thin.
- Remove the top sheet then place the bottom sheet of parchment (with the tortilla on it) onto a cookie sheet and bake for 5 minutes, then flip the wrap over and bake for another 3-5 minutes. The tortilla will be soft and pliable.
- Once cooked, place onto a cake rack to cool.
- Top with your favorite fillings and enjoy, or store until needed.
Note on the dough stickiness; if your dough is overly sticky and you are unable to peel off the parchment paper, add an extra 1-2 tablespoons of flax meal, mix and leave to sit for another 15-20 minutes.
What to fill these beautiful Low Carb Tortillas with? Have I got some great ideas for you;
- Fill with Keto Chicken Salad for lunch
- Fill with Keto Pork Carnitas and Guacamole for a soft tacos
- Use as a base for our Keto Chicken Doner Kebab (recipe coming soon!!)
To make a larger batch of this Keto Tortilla Wrap recipe adjust the servings above.
hola. Buenos dias. I like burritos. How many balls of dough do you think for the ten inch tortillas? gracias
Hola Karen,
You should be able to get 4 or 5 ten inch tortillas out of the recipe.
Gerri this recipe is so tasty. I rolled some thinner and baked longer to also make crispy tostadas!
Hi just wondering if these freeze well!??
Hi Tara,
Yes, they can be frozen. Best to put some parchment paper between each wrap to make them easier to defrost 🙂
Can I double the quantities of all the ingredients to make 12 wraps?
Hi Bharat,
Yes you can.
Will it work ok without the xantham gum? Or do you have a suggestion for a replacement please.
Hi Kathryn,
The xanthan gum is a gluten-free “gluten” substitute, I do not recommend making the wraps without it.
Hi, can you please advise what the purpose of coconut flour is? Can I leave it out as I don’t like coconut. Thank you!
Hi Trinh,
The coconut flour is an important ingredient in this recipe and can’t be left out. There is no coconut flavor in the finished wraps.
Coconut flour doesn’t really have much, if any, flavor in a recipe. Because it absorbs so much liquid, it is a good way to strengthen the dough without it becoming too dry. I have not found any suitable substitutions for it in recipes.
Hi!
Is there any substitute for flaxseed meal?
It’s not available in my country
Thanks
Hi Samuel,
Unfortunately, there is not. In some places, flaxseed meal is also called linseed meal, it might be worth having a look for it under that name.