Low carb vegan tortillas served with peach salsa, sliced lime, and fresh herbs in the background

Easy, flexible, low-carb tortillas made with gluten-free flours, flaxseeds, and chia seeds are perfect for delicious home-made tacos.

Serving Size: 10-12 small tortillas

Ingredients for Low-Carb Tortillas

  • Blanched almond flour, 1 Cup
  • Flaxmeal, ¾ Cup
  • Coconut flour, ¼ Cup
  • Arrowroot powder, 2 Tablespoon
  • Ground chia seeds, 2 Tablespoon
  • Sea salt, 1 teaspoon
  • Garlic powder, ½ teaspoon
  • Onion powder, ½ teaspoon
  • Warm water, 1 Cup

Instructions for Low-Carb Tortillas

1.In a large bowl, mix almond flour, flaxmeal, coconut flour, arrowroot powder, ground chia seeds, sea salt, garlic powder, and onion powder.

2.Pour in warm water and mix well to make a dough.

3.Let the dough rest in the fridge for one hour.

4.Take out the dough and divide into a few small pieces. 

5.Roll out thinly with a roller with baking paper in between. Use a 20 cm bowl or lid to cut out tortillas. Repeat until you have 10-12 tortillas. You can use leftovers to make nachos.

6.Grease a pan with coconut oil. Pan fry one tortilla at a time over a medium heat for 1-2 minutes. Flip to the other side for 1 minute or until edges turn light brown.

7.Cool down. Serve with sliced chili lime steak and peach salsa to make delicious tacos.

Watch How to Make Low-Carb Tortillas

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