This low-carb wraps recipe makes the best keto tortillas to enjoy our favorite roll-ups and fillings. These keto tortillas are flexible and bendy and don’t break when wrapping your favorite low-carb ingredients
These Low Carb Tortillas are bendy, soft, and can be filled without splitting, making the perfect keto wraps.
Add 1-2 teaspoons of your favorite Mexican herbs and spices to the tortillas for a little more flavor if desired.
Keto Wraps – Low Carb Tortilla (1g Carbs)
Unit Conversion
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
- Preheat your oven to 180C/355F.
- Place flaxseed meal, coconut flour, xanthan gum, and salt into a heatproof bowl.1 cup Golden Flaxseed Meal, 2 tablespoons Coconut Flour, ½ teaspoon Xanthan Gum, ½ teaspoon Salt
- 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.1 tablespoon Butter, 1 cup Water
- 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 stick to the pan and then easily lift off once the dough has been sealed.
If the tortillas are sticking to the pan, spray with a bit of 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.
This Keto Tortilla Wrap recipe makes six servings. One serving is one 8-in tortilla with only 1g net carbs.
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 and the dry ingredients, and mix into a sticky dough. Leave to cool down for 10-15 minutes. The dough will be pretty sticky. As always, I recommend wearing food-safe gloves when handling it.
- Preheat your oven to 180C/355F.
- Split the dough into six balls (the entire dough can also be rolled out on a big sheet, and an 8in cutter is 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.
How To Store Tortilla Wraps
Store tortillas on the counter or in the fridge for up to 3 days, or freeze them for up to 3 months.
Traditionally made tortillas are not keto-friendly as they are very high in carbohydrates; however, our keto tortillas are.
You can warm your wraps by microwaving or dry frying in a pan over medium heat.
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 soft tacos
- Use as a base for our Keto Chicken Doner Kebab (recipe coming soon!!)
Adjust the servings above to make a larger batch of this Keto Tortilla Wrap recipe.
Oops, I meant I would like to make my own shiracha flavored tortillas with this recipe, how much powder shiracha spice should I use (maybe to start with)?
Hi June,
I’ve never used sriracha powder, so I’m not sure how spicy it is. If it’s anything like chili powder, I recommend starting with 1/4 teaspoon and tasting your dough before adding more.
I’d love to know how they turn out, please pop back and let us know!!
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.
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.
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.
Can I double the quantities of all the ingredients to make 12 wraps?
Hi Bharat,
Yes you can.
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 🙂
Gerri this recipe is so tasty. I rolled some thinner and baked longer to also make crispy tostadas!
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.