Craving tortillas but trying to stay low-carb? You’re in luck.
These 15 low carb tortilla recipes make it easy to enjoy wraps, tacos, burritos, and quesadillas without breaking your diet.
From almond flour and coconut flour tortillas to creative options made with cheese, eggs, and cauliflower, each recipe brings the perfect balance of taste and texture.
Whether you’re following keto, gluten-free, or simply cutting carbs, these tortillas are soft, flexible, and flavorful — perfect for any meal or snack craving.
15 Easy Low Carb Tortillas Recipes for Every Meal
With these 15 low carb tortilla recipes, you’ll never have to give up your favorite dishes again.
Each one delivers all the satisfying texture of traditional tortillas but without the excess carbs or guilt.
They’re easy to make, endlessly versatile, and perfect for everything from breakfast wraps to dinner tacos.
Healthy eating doesn’t have to mean missing out — it’s about finding smart, tasty alternatives.
These tortillas prove you can keep your meals delicious, light, and totally low-carb.
Spinach and Almond Flour Tortillas
These vibrant green spinach tortillas are packed with nutrients and low in carbs.
Blended spinach adds color, flavor, and a subtle earthy taste that pairs beautifully with any filling.
They’re soft, flexible, and perfect for wraps, tacos, or breakfast rolls.
Ingredients:
- 1 ½ cups almond flour
- 2 tablespoons psyllium husk powder
- ¼ teaspoon salt
- 1 cup fresh spinach, pureed
- 2 tablespoons olive oil
- ½ cup warm water
Instructions:
- Preheat a non-stick skillet over medium heat.
- In a bowl, combine almond flour, psyllium husk, and salt.
- Add spinach puree, olive oil, and warm water, stirring until a dough forms.
- Knead briefly and divide into 5 equal portions.
- Roll each portion between parchment sheets into thin circles.
- Cook tortillas in the skillet for 1–2 minutes per side until lightly golden.
- Stack and cover with a towel to keep warm.
These spinach tortillas are flavorful, nutritious, and low-carb.
They add a burst of color and a healthy twist to any wrap or taco.
Cheesy Cauliflower Tortillas
Cheesy cauliflower tortillas combine tender cauliflower with melted cheese for a savory, low-carb wrap.
They are flexible, slightly golden, and have a mild, cheesy flavor perfect for sandwiches or tacos.
Each tortilla is packed with fiber and nutrients while remaining keto-friendly.
Ingredients:
- 1 medium cauliflower head, riced
- ½ cup shredded cheddar cheese
- 2 large eggs
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Steam cauliflower rice until tender and squeeze out excess water.
- In a bowl, combine cauliflower, cheese, eggs, salt, and garlic powder.
- Form small rounds on the baking sheet and flatten slightly.
- Bake for 15–18 minutes until firm and lightly golden.
- Cool slightly before handling.
These cheesy cauliflower tortillas are hearty and flavorful.
They hold up beautifully for wraps, tacos, or even mini quesadillas.
Coconut and Chia Seed Tortillas
Coconut and chia seed tortillas are lightly sweet, low-carb, and high in fiber.
The combination of coconut flour and chia seeds creates a tender yet flexible tortilla suitable for breakfast or lunch wraps.
They offer a unique texture and subtle nutty flavor.
Ingredients:
- ¼ cup coconut flour
- 2 tablespoons chia seeds
- ¼ teaspoon salt
- 3 large eggs
- ½ cup warm water
- 1 tablespoon olive oil
Instructions:
- In a bowl, mix coconut flour, chia seeds, and salt.
- Add eggs, warm water, and olive oil gradually, stirring until smooth.
- Let the dough rest for 5 minutes to thicken.
- Divide into 4–5 portions and roll thinly between parchment paper.
- Heat a non-stick skillet and cook each tortilla for 1–2 minutes per side.
- Keep stacked tortillas covered with a towel to retain softness.
These coconut and chia tortillas are light, flexible, and flavorful.
They’re perfect for breakfast wraps or a low-carb snack on the go.
Zucchini Tortillas
Zucchini tortillas are soft, low-carb, and packed with moisture and flavor.
They provide a tender, slightly earthy base for wraps, tacos, or mini quesadillas.
These tortillas are keto-friendly and perfect for incorporating vegetables into your meals.
Ingredients:
- 2 medium zucchinis, grated and squeezed dry
- 2 large eggs
- ¼ cup almond flour
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions:
- Preheat a non-stick skillet over medium heat.
- Combine zucchini, eggs, almond flour, salt, and garlic powder in a bowl.
- Form small rounds and flatten slightly with a spatula.
- Cook tortillas for 1–2 minutes per side until lightly golden and firm.
- Keep warm under a towel while cooking remaining tortillas.
These zucchini tortillas are tender, flavorful, and low-carb.
They make a delicious and healthy alternative to traditional wraps or taco shells.
Sesame Flaxseed Tortillas
Sesame flaxseed tortillas are nutty, fiber-rich, and low in carbs.
They’re thin, pliable, and hold together well, making them ideal for wraps or tacos.
The toasted sesame seeds add a subtle crunch and deep flavor.
Ingredients:
- 1 cup ground flaxseed meal
- 1 tablespoon sesame seeds
- ½ teaspoon salt
- ¾ cup boiling water
Instructions:
- In a bowl, combine flaxseed meal, sesame seeds, and salt.
- Pour in boiling water and stir until dough forms.
- Let rest for 5 minutes to thicken.
- Divide into 5 portions and roll each between parchment sheets into thin circles.
- Heat a skillet over medium heat and cook each tortilla for 1–2 minutes per side until lightly browned.
- Stack and cover to keep warm.
These sesame flaxseed tortillas are flavorful, nutritious, and low-carb.
They provide a satisfying crunch and make every wrap or taco more wholesome and delicious.
Spinach and Flaxseed Tortillas
These spinach and flaxseed tortillas are nutrient-packed, low in carbs, and flexible for wraps or tacos.
The spinach adds vibrant color and earthy flavor, while flaxseed boosts fiber and healthy fats.
They’re soft, slightly nutty, and perfect for keto-friendly meals.
Ingredients:
- 1 cup almond flour
- 2 tablespoons flaxseed meal
- ½ cup spinach puree
- 2 large eggs
- ¼ teaspoon salt
- 1 tablespoon olive oil
Instructions:
- Preheat a non-stick skillet over medium heat.
- Mix almond flour, flaxseed meal, and salt in a bowl.
- Add spinach puree, eggs, and olive oil, stirring until dough forms.
- Divide into 5 balls and roll each between parchment sheets into thin circles.
- Cook tortillas for 1–2 minutes per side until lightly golden.
- Stack and cover with a towel to keep warm.
These spinach and flaxseed tortillas are nutritious, colorful, and low-carb.
They’re a perfect way to add vegetables and fiber to your wraps or tacos.
Almond Flour and Herb Tortillas
Almond flour and herb tortillas are soft, fragrant, and perfect for low-carb wraps.
Fresh or dried herbs add a savory aroma and flavor, making them ideal for sandwiches or tacos.
These tortillas are flexible, keto-friendly, and simple to make at home.
Ingredients:
- 1 ½ cups almond flour
- 2 tablespoons psyllium husk powder
- ¼ teaspoon salt
- 1 teaspoon dried oregano or rosemary
- ¾ cup warm water
- 1 tablespoon olive oil
Instructions:
- In a bowl, mix almond flour, psyllium husk, salt, and herbs.
- Add warm water and olive oil, stirring until a soft dough forms.
- Divide into 6 balls and roll each between parchment paper into thin circles.
- Heat a skillet over medium heat and cook 1–2 minutes per side until golden.
- Stack tortillas and cover with a towel.
These herb-infused almond flour tortillas are flavorful and low-carb.
They’re perfect for wraps, tacos, or even as a base for mini pizzas.
Cheddar and Psyllium Tortillas
Cheddar and psyllium tortillas are cheesy, soft, and keto-friendly.
The psyllium husk provides elasticity, while cheddar adds a rich, savory flavor.
These tortillas are sturdy enough for wraps, tacos, or quesadillas.
Ingredients:
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
- ¾ cup hot water
Instructions:
- In a bowl, mix almond flour, psyllium husk, salt, and cheddar.
- Gradually add hot water, stirring until a soft dough forms.
- Divide into 5 balls and roll each between parchment paper into thin circles.
- Heat a non-stick skillet and cook 1–2 minutes per side until golden.
- Keep tortillas covered with a towel to retain softness.
These cheddar psyllium tortillas are rich, flexible, and low-carb.
They add a savory punch to wraps, tacos, or breakfast burritos.
Egg White Tortillas
Egg white tortillas are protein-packed, soft, and versatile for low-carb wraps.
They cook quickly, hold fillings well, and offer a neutral flavor that pairs with savory or sweet ingredients.
They’re perfect for keto and high-protein diets.
Ingredients:
- 4 large egg whites
- 1 tablespoon coconut flour
- ¼ teaspoon salt
- ½ teaspoon garlic powder (optional)
Instructions:
- Whisk egg whites, coconut flour, salt, and garlic powder in a bowl until smooth.
- Preheat a non-stick skillet over medium heat.
- Pour a small amount of batter and spread thinly into a circle.
- Cook for 1–2 minutes per side until firm and lightly golden.
- Repeat with remaining batter and stack tortillas.
Egg white tortillas are light, flexible, and low-carb.
They’re a simple, protein-rich alternative for wraps, tacos, or breakfast sandwiches.
Cauliflower and Cheese Tortillas
Cauliflower and cheese tortillas are soft, flavorful, and perfect for low-carb meals.
The cheese adds richness, while cauliflower provides fiber and structure.
These tortillas are ideal for tacos, quesadillas, or handheld wraps.
Ingredients:
- 1 cup riced cauliflower, squeezed dry
- ½ cup shredded mozzarella cheese
- 2 large eggs
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix riced cauliflower, cheese, eggs, salt, and garlic powder in a bowl.
- Form small rounds and flatten on the baking sheet.
- Bake 15–18 minutes until firm and lightly golden.
- Cool slightly before serving.
Cauliflower and cheese tortillas are tender, flavorful, and nutritious.
They make a versatile low-carb base for tacos, wraps, or mini quesadillas.
Spinach and Cheese Tortillas
Spinach and cheese tortillas are vibrant, soft, and packed with flavor.
The combination of fresh spinach and melted cheese makes them perfect for low-carb wraps or quesadillas.
They’re flexible, nutrient-rich, and keto-friendly.
Ingredients:
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- ½ cup spinach puree
- ½ cup shredded mozzarella
- 2 large eggs
- ¼ teaspoon salt
Instructions:
- Preheat a non-stick skillet over medium heat.
- Mix almond flour, psyllium husk, and salt in a bowl.
- Add spinach puree, shredded cheese, and eggs, stirring until a smooth dough forms.
- Divide dough into 5 portions and roll each between parchment paper into thin circles.
- Cook tortillas 1–2 minutes per side until golden and firm.
- Stack and cover to keep warm.
These spinach and cheese tortillas are flavorful and nutritious.
They’re perfect for wraps, tacos, or as a base for low-carb quesadillas.
Almond Flour and Turmeric Tortillas
Almond flour and turmeric tortillas are soft, lightly spiced, and low in carbs.
Turmeric adds color, subtle earthiness, and antioxidant benefits, making these tortillas healthy and visually appealing.
They’re versatile for wraps, tacos, or breakfast rolls.
Ingredients:
- 1 ½ cups almond flour
- 2 tablespoons psyllium husk powder
- ¼ teaspoon salt
- ½ teaspoon turmeric powder
- ¾ cup warm water
- 1 tablespoon olive oil
Instructions:
- Mix almond flour, psyllium husk, salt, and turmeric in a bowl.
- Add warm water and olive oil, stirring until a smooth dough forms.
- Divide dough into 5 balls and roll each between parchment sheets into thin circles.
- Heat a non-stick skillet over medium heat and cook 1–2 minutes per side until lightly golden.
- Stack and cover to retain softness.
These turmeric almond flour tortillas are flavorful and slightly spiced.
They add color and nutrition to any low-carb meal or wrap.
Coconut Flour and Herb Tortillas
Coconut flour and herb tortillas are fragrant, soft, and perfect for low-carb meals.
Fresh or dried herbs provide aroma and flavor while coconut flour keeps them light and low in carbs.
They’re excellent for wraps, sandwiches, or taco bases.
Ingredients:
- ¼ cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon dried herbs (oregano, thyme, or rosemary)
- ¼ teaspoon salt
- 3 large eggs
- ½ cup warm water
Instructions:
- In a bowl, combine coconut flour, psyllium husk, herbs, and salt.
- Add eggs and warm water gradually, stirring until smooth.
- Let the dough rest for 5 minutes to thicken.
- Divide into 4–5 portions and roll thinly between parchment paper sheets.
- Heat a skillet over medium heat and cook each tortilla 1–2 minutes per side until firm.
- Stack and cover with a towel to retain softness.
These coconut flour herb tortillas are aromatic, flavorful, and low-carb.
They’re ideal for wraps, breakfast burritos, or keto-friendly sandwiches.
Zucchini and Almond Flour Tortillas
Zucchini and almond flour tortillas are moist, tender, and slightly earthy.
They’re perfect for low-carb tacos, wraps, or handheld breakfast rolls.
The almond flour adds structure while zucchini keeps them soft and flexible.
Ingredients:
- 1 medium zucchini, grated and squeezed dry
- 1 cup almond flour
- 2 large eggs
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions:
- Preheat a skillet over medium heat.
- Mix zucchini, almond flour, eggs, salt, and garlic powder in a bowl until dough forms.
- Divide into 4–5 portions and flatten into thin rounds.
- Cook tortillas 1–2 minutes per side until golden and firm.
- Stack and cover to keep warm.
These zucchini and almond flour tortillas are tender, flavorful, and low-carb.
They make a delicious base for tacos, wraps, or mini quesadillas.
Cheese and Herb Keto Tortillas
Cheese and herb tortillas are soft, savory, and low in carbs.
The melted cheese adds richness while the herbs give aroma and depth.
They’re versatile for tacos, wraps, or snack rolls.
Ingredients:
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 1 teaspoon dried Italian herbs
- ¼ teaspoon salt
Instructions:
- Preheat a non-stick skillet over medium heat.
- Whisk eggs with herbs and salt in a bowl.
- Add shredded cheese and stir to combine.
- Pour a small portion of batter into the skillet, spreading thinly.
- Cook 1–2 minutes per side until golden and firm.
- Repeat with remaining batter and stack tortillas.
These cheese and herb tortillas are savory, flexible, and low-carb.
They’re perfect for wraps, tacos, or quick keto-friendly snacks.
