I have an excellent Keto Tortilla Recipe that works as a versatile low-carb wrap for breakfast burritos, lunch sandwich wraps, tacos, enchiladas and more. These homemade tortillas are simple to make, cook quickly, and hold up better than many egg-based low-carb tortillas on the market.
Store-bought low-carb tortillas can be convenient, but they’re not always strictly keto and sometimes don’t have the texture I want. I prefer making my own: they’re fast to prepare, freeze well, and you can make batches ahead to save time on busy days. Below I include storage tips so your tortillas stay fresh.
I adjusted this recipe until I found the right balance of pliability and flavor — not too thick, not rubbery, and sturdy enough to hold fillings without falling apart. They worked perfectly in a recent keto enchilada dish I made, and they’re great for loaded tacos or burritos. You can make them thin like a crepe or slightly thicker for heartier fillings by adding a bit more psyllium husk powder.
Keto Tortilla Recipe Ingredients
- 1 cup egg whites (about 8 large eggs if using whole eggs)
- 2 teaspoons psyllium husk powder (add an extra teaspoon for thicker tortillas)
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon hot sauce (Tabasco or another sugar-free favorite)
- 1/4 teaspoon pink salt
Note: If you don’t buy carton egg whites, the amount here equals roughly the whites from 8 large eggs. Psyllium husk powder is often available at grocery stores or health food shops.
Keto Tortilla Recipe Instructions
- Whisk all ingredients together until thoroughly combined. Use the batter immediately for best results.
- Heat a nonstick frying pan or griddle over medium heat.
- Measure 1/8 cup of the mixture for each tortilla and pour it onto the hot surface.
- Using the bottom of a spoon (or the back of a small ladle), spread the mixture outward in a circular motion to form a thin round, similar to making a crepe. The thinner you spread it, the more flexible and crepe-like the tortilla will be.
- When the surface no longer looks wet and the edges lift slightly, flip the tortilla and cook the other side briefly until it develops light browning.
This batch yields roughly 8 to 10 standard-size tortillas. For larger burrito-sized tortillas, simply use a larger portion of the batter and spread accordingly.
These tortillas are very versatile: use them for tacos, sandwich-style wraps, enchiladas, burritos, or as a tortilla substitute in casseroles. My kids also enjoy warming them briefly in the microwave, spreading a small amount of butter, and sprinkling cinnamon with monk fruit sweetener for a quick keto dessert.
Keto Tortilla Recipe Nutrition
Serves 10
Calories 18; Total Carbs 0.6 g; Fiber 0.3 g; Net Carbs 0.3 g; Sugars 0.2 g; Fat 1.2 g; Protein 2.9 g (per tortilla, approximate)
I make two variations: a lighter, thinner tortilla and a slightly thicker one. Adding an extra teaspoon of psyllium husk powder creates a thicker, darker tortilla that’s better for heavy fillings like seasoned ground beef, shredded cheese, lettuce and sour cream. The thinner tortillas work well in enchiladas and delicate rolls. Both versions taste similar; the psyllium amount mainly affects thickness and chewiness.
Here are additional photos showing the difference in texture and color when an extra teaspoon of psyllium husk powder is added.
How to Store Keto Tortillas
Refrigerator: Store cooled tortillas in a sealed container or zip-top bag for up to one week. Placing a paper towel inside the bag helps absorb excess moisture.
Freezer: Layer tortillas between sheets of parchment paper and place them in a freezer-safe bag. Thaw in the refrigerator overnight before using. Frozen tortillas keep up to three months.
Keto Tortilla Recipe
Ingredients
- 1 cup Egg Whites
- 2 tsp Psyllium Husk Powder add an extra tsp of this powder if you want thicker tortillas
- 1 tbsp Parmesan Cheese
- 1 tsp Hot Sauce Tabasco or your favorite hot sauce with no sugar
- 1/4 tsp pink salt
Instructions
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Mix all the ingredients together until it’s all well incorporated. You will want to use the mixture as soon as you make it.
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Use a measuring cup and pour exactly 1/8 cup of the liquid mixture onto a frying pan or griddle skillet.
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I like to use my large griddle to make 4 keto tortillas at a time!
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Once you pour the mixture onto the skillet, use the bottom of a spoon and spread the mixture out using the bottom of the spoon in a circular motion until it takes the shape and size of the tortilla you want.
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You will spread this batter as thin as you can.
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It’s almost like making a crepe!
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Once the keto tortilla batter has fully cooked and no longer looks wet on top, flip it and allow it to brown on the other side.
Notes
Nutrition facts are provided as a courtesy.