I have a really good Keto Tortilla Recipe that can be used as a wrap for many different meals from breakfast burritos to lunch sandwich wraps to dinner Keto enchiladas made with these keto tortillas! This recipe is exciting, to say the least. I really miss a good tortilla because I use them for so many different things.
Those tortillas you buy in the store are not necessarily keto but they are low carb. If you don’t practice a strict keto diet, then those store-bought low carb tortillas might work for you. I much prefer to make my own. They are super simple to make and they cook up fast! You can make a few batches ahead of time and freeze them if needed! That’s a great way to save time on busy weeks ahead. They also freeze well too! I’ve posted instructions on how to store them below.
I’ve had to play with this recipe quite a bit to get the perfect texture that will hold up nicely when you use it as a wrap but not be too thick in texture where it tastes like cardboard. I’m a bit picky. These are perfect in both texture and taste!!! They won’t fall apart like some of those other egg type tortilla recipes. They worked perfectly when I used them in my Keto enchilada recipe! Stay tuned… I will be posting that recipe next week.
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
Note: I usually buy a carton of egg whites only but I can tell you that the egg whites in this recipe will require 8 large eggs if you don’t buy the egg white cartons like I do.
You should be able to get Psyllium Husk Powder at your local grocery store but if not, you can purchase it here on Amazon.com too.
Keto Tortilla Recipe Instructions
Mix all the ingredients together until it’s all well incorporated.
You will want to use the mixture as soon as you make it.
Use a measuring cup and pour exactly 1/8 cup of the liquid mixture onto a frying pan or griddle skillet. I like to use my large griddle to make 4 keto tortillas at a time!
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. You will spread this batter as thin as you can. It’s almost like making a crepe!
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.
This recipe makes roughly 8 to 10 normal size tortillas
You can make extra large burrito size tortillas with this recipe too! This keto tortilla recipe makes excellent wraps for just about anything from tacos to sandwich wraps to dinner burritos and tortillas for enchiladas! You can even use these as a replacement in a casserole recipe that has tortillas in the ingredients! This is one of my favorite, most used, keto recipes!
My kids like to warm these tortillas up in the microwave for 10 seconds, add a dab of butter and sprinkle with cinnamon and monk fruit! That’s the perfect keto dessert idea that’s quick to make too!
Keto Tortilla Recipe Nutrition Label
I’ve made two different types of keto tortillas too! One is a light tortilla and the other is a bit thicker. You can see the difference in the recipe here. The tortillas to the left are the ones make with a bit more psyllium husk powder as noted in the recipe instructions. The tortillas made on the right are the ones noted in the exact recipe ingredients.
I will make thicker tortillas when I use them as wraps needed for hearty meals. For example, I will load these tortillas up with seasoned ground beef, shredded cheese, lettuce and sour cream for an amazing soft taco. This is when I know I have really heavy ingredients that need to hold a good amount. The thinner tortillas I tend to use in my Keto Enchilada recipe. Both taste the same. The only difference when you add an extra teaspoon of psyllium husk powder is it adds to the thickness of the tortilla.
Here are a few more photos to show you the difference. The darker tortillas are the ones with 1 more teaspoon of psyllium husk powder in this recipe.
How to Store Keto Tortillas
You can store them in the refrigerator for up to 1 week in a sealed container or a ziplock baggie. I would put a paper towel inside the baggie to help it capture moisture build up.
You can store them in the freezer in between sheets of parchment paper. Take them out the day before and defrost them in the refrigerator the night before you plan to use them. They will keep up to 3 months in the freezer.
- 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
- Mix all the ingredients together until it's all well incorporated. You will want to use the mixture as soon as you make it.
- Use a measuring cup and pour exactly 1/8 cup of the liquid mixture onto a frying pan or griddle skillet.
- I like to use my large griddle to make 4 keto tortillas at a time!
- 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.
- You will spread this batter as thin as you can.
- It's almost like making a crepe!
- 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.