My keto tortillas are “flexible and bendy as a gymnast”.

PLUS they are egg-free, only 2.1g net carbs per tortilla, and ready in under 10 minutes!

The taste and texture are so similar to regular carb-loaded tortillas you won’t even realize you are eating a low-carb option.

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3 Ingredient keto tortillas

This is another keto bread recipe inspired by Fat Head dough.

Who knew mozzarella cheese could be used in so many ways? While these tortillas are not exactly made with Fat Head it follows the same principles.

These keto tortillas have a texture much like regular tortillas, and when they are cooked are sturdy enough to hold your fillings.

They are not gritty or graining like some tortillas recipes, but chewy, just like the real deal.

To make these ingredients you only need 3 ingredients and a microwave. If you don’t have a microwave, don’t worry. I’ll include stovetop directions at the bottom.


This recipe moves quickly, so before getting started make sure you have everything you need ready to go.

I recommend cutting your parchment paper and locating a rolling pin before making the keto dough.

Once you have your parchment paper and rolling pin ready to go it’s time to make your dough.

Step 1: To make the dough you will want to mix together some shredded mozzarella cheese, almond flour, and xanthan gum in a microwave-safe bowl so that the cheese is coated in the almond flour and xanthan gum.

Step 2: Next, microwave your bowl of cheese for 1 minute. When the minute is completed, knead the melted cheese into a ball with the back of a spoon.

Step 3: Once the mozzarella dough forms a ball, place the dough back into the microwave for 30 seconds and knead the dough again with your spoon to form a ball again.

Note: The dough can also be melted in a saucepan on low heat on the stove. Be sure to continuously stir cheese until it melted and forms a ball.

How to shape tortillas

While your dough is still hot place your ball of dough in between two sheets of parchment paper and roll the dough out thinly with your rolling pin.

You will want to roll the dough until it is about 1/8th cm or 1/16 in thick. Then remove the top layer of parchment paper from your dough.

Next, you will want to cut out your tortillas.

To make sure my tortillas are perfectly round I like to place a small bowl face down on the dough like a cookie cutter and cut around the bowl with my knife. You should be able to get 6 tortillas the first time through.

Place the dough scrape back into the microwave-safe bowl and reheat the dough for 15-30 seconds. Knead the dough into a ball with a spoon and then roll out the dough and cut out more tortillas.

I was able to get a total of 8 taco-sized tortillas that were about 15cm wide. Any scraps can be cut into strips and cooked to make tortilla strips to top soups and salads.

How to store tortillas

You can make your tortillas as needed or make them in advance so that they are ready to cook when needed. The tortillas are best stored uncooked in the refrigerator or freezer.

To store the tortillas place them in an airtight container or bag and then store them in the refrigerator or freezer.

Tortillas will last in the refrigerator for up to a week and the freezer for 1 to 2 months.

Tortillas can be cooked one at a time as needed.

How to heat tortillas

To cook the tortillas heat a pan on medium-high heat on the stove.

When the pan is hot place the tortillas flat in the pan for 15-30 seconds, then flip the tortilla over to cook the other side. No oil is needed to cook your tortillas.

You can cook however many tortillas fit in your pan at one time. You will know your tortillas are ready to flip when the dough is no longer translucent.

If the tortilla folds while flipping, don’t worry. Use a spatula to spread the tortilla out again until it is flat.

Easy recipes that use tortillas

Now that you have an excellent keto tortilla recipe start thinking of all the ways you can use them!

Each tortilla (assuming you make 8 tortillas out of the dough) has 2.1g net carbs. That is much lower than the 20g net carbs found in a regular corn tortilla.

I also find these tortillas very filling as they are made out of cheese. So while you might want to eat all the tacos, usually 1-2 tacos are more than enough to fill you up. Enjoy!

Keto Tortillas Recipe

These easy 3-ingredient keto tortillas will make you excited for Taco Tuesday again!
4.34 from 3 votes
Print Pin Rate
Course: Baking, bread, Dinner, Lunch boxes
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto Tortillas
Prep Time: 2 minutes
Cook Time: 3 minutes
Servings: 8 taco sized keto tortillas
Calories: 164.3kcal
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  • Microwave
  • Mixing Bowls
  • Frying Pan
  • Parchment Paper


  • 2 cups pre-shredded/grated mozzarella low-moisture
  • 1 cup almond meal/flour
  • 1 tsp xanthan gum


  • Mix all your ingredients together in a microwave-safe bowl so that the cheese is coated with the almond flour and xanthan gum.
  • Place your bowl of cheese in the microwave for 1 minute. Knead the cheese with a spoon to mix the ingredients until it forms a ball of dough. Then microwave your dough for 30 more seconds. Knead the dough with the back of a spoon again..
  • Place the mozzarella dough between two long sheets of parchment paper. Roll the dough out until it about 1/8 cm thick. Remove the top layer of parchment paper and cut out your tortillas with a knife. Use a small bowl as a guide for cutting out the tortillas. You should be able to cut out about 6 – 15cm tortillas.
  • Collect the scraps, place them back into your bowl and microwave them again for another 15-30 seconds to soften the dough. Roll the scraps back out between the parchment paper and cut out 2 more tortillas.
  • Store the tortillas in an air tight container or bag in the refrigerator for up to a week. To cook the tortillas place them in the middle of a hot pan without oil. Let the tortilla crisp for 5-15 seconds on each side. Tortillas are best used warm.



  • You may get more or fewer tortillas depending on the size that you cut. You can use this dough to make larger or smaller tortillas. 
  • You can also use a tortilla press to form your tortillas if you have one. Simply cut the dough into 8 equal portions and roll into 8 balls before placing them one at a time in the tortilla press.


Serving: 1tortilla (makes 8)Calories: 164.3kcalCarbohydrates: 3.9gProtein: 9.2gFat: 13.2gSodium: 186.4mgPotassium: 21.3mgFiber: 1.8gSugar: 0.8gVitamin A: 189.3IUCalcium: 170.8mgIron: 0.7mg

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4.34 from 3 votes (3 ratings without comment)

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Recipe Rating


  1. Can these tortillas be place in an oven? I tried to use a pan and the tortillas got stuck to the pan.

    1. Hello

      Can we use super fine almond flour? Or does it have to be almond meal? Kind of confused! Thank you!! Really excited to try this!

      1. I use blanched almond flour. Works really well.

  2. daria marinić says:

    I would like to know if xantan gum can be replaced with something else. I can’t easily buy it where I live.

    1. Anne O'Neil says:

      This is my question as well. If anyone knows if you could maybe use psyllium husk or such instead it would be good to know, thanks

    2. My attempt was a disaster. Didnt bind well at all n I couldn’t roll out sadly. Don’t know what went wrong. Strange Cos I hv made pizza with the fathead dough which turned out very well.

      1. What’s the trick when cooking in the pan? Mine melted and did not flip as nicely as shown in the video. And they didn’t brown also. First one I cooked melted all over the pan. Second one actually worked. Tried to make another one the next day- melted again. Maybe I didn’t have the correct ratio of cheese to almond flour? Or did I roll them too thin? Any helpful tips much appreciated! They are delicious but challenging to brown and keep a nice shape. Ever tried baking in the oven?

    3. guar gum, glucomanon (I bet I didn’t spell that one right)

  3. Thank you this a great resepie full of all kind possibilities Like Manicotty or Enchedas Taco balls Lazania and Soup Tortila chip for soups !

  4. 4 stars
    Made these for some corned-beef tacos. They served the point but these will be excellent as mini pizza crusts

  5. 5 stars
    Love this recipe! It’s perfect with curry, I don’t have to feel like I’m missing out now when my husband enjoys roti or paratha.

  6. Anyone not have/use a microwave? Just wondering about what consistency the first and second round of microwaving should look like…

    1. Hi, one question, each tortilla has 2.1 carb? Is not mucho?

      1. 5 stars
        These are so good! Can they be froze for later use?

    2. I also don’t have a microwave but would like to try these.. if someone could offer an alternative method.

      I’ve noticed quite a few recipes that use a microwave.

      1. Great question Deb, simply heat the cheese gently on the stove in a saucepan. Never leave it for a second, you don’t want it to burn or to overheat. I think I post the video on Instagram months ago.

    3. Are the calories and carbs on these for the batch of dough (all 8 tortillas) or each tortilla individually?

  7. Quick question. The recipe says 1 teaspoon xanthan gum. But watching the video it looked closer to 1 tablespoon. Wanted to confirm the measurements because these look amazing and I would love to make them!

    1. Hi Carol, it is a teaspoon, not a tablespoon. The tortilla dough would become almost solid if you use a tablespoon. It probably looks like more because of how it was shot and I used a small bowl. But since it fills the screen and is zoomed in it looks larger than it is. The ingredients are also added to the bowl in slow motion. So it looks spread out and pours longer than expected. Hope that helps 🙂

      1. 5 stars
        These tortillas are the bomb!
        They truly are as flexible as an Olympic gymnast! Easy to make too. Thanks Libby 😁

    2. I couldnt do it. The doug was not soft. what I did wrong?
      I make cheese stocks instead.

  8. 5 stars
    Tried for the first time and recipe was so easy to make. Made extra as I thought one batch would not be enough, but found them very filling and didn’t need the extras so they went into the freezer.
    Very tasty, my husband preferred these to store bought – this receipt is a keeper!

  9. This is the perfect recipe. Best tortillas ever. We filled them with spicy ground beef and gratinated them. So so good.

    1. Can I use coconut flour instead? 1/4 cup? Thanks!

  10. 5 stars
    Very good !!! Thaank you!!!

  11. 5 stars
    Love these ! How would you recommend using them for to make enchiladas?

  12. Hello! I am wondering if this will work out if I use the regular fat-head dough recipe? We don’t do xanthan gum.
    Likely I will try it out next time I make the fathead dough, just make one with a scrap of it and see how it goes 😛

    1. You definitely need xanthan gum, that’s what gives the tortillas their elasticity (that gluten usually would). if you did give it a go, how didi they turn out?

      1. LaDonna Hughes says:

        5 stars
        I used psyilliam husk powder instead of Xanthan gum, worked for me!

        1. Hi LaDonna, how much psyllium husk powder did you use?
          Thank you:)

    2. Keto Eyes says:

      5 stars
      I finally tried this recipe, after reading keto tortilla recipes for years. I love fathead dough but did not hold out much hope that this would yield a passable tortilla. I was wrong! Amazing! Sturdy and the texture is spot on, and SO simple. They remind me of a cross between handmade flour tortilla and a gordita tortilla. Mmmmm so many possibilities 😊

  13. 5 stars
    Finally, an excellent recipe for low carb tortillas. The only thing I did differently was to use a gloved hand to knead the dough and I used a tortilla press. Soft, pliable and held up to an overstuffed taco.

  14. Is the nutrional count per 1 tortilla or for the batch of dough which makes 8 tortillas??? excited to try this recipe!

  15. Gramma Jan says:

    I followed the recipe as instructed and used the same almond flour as indicated. My dough came out really oily. They cooked up very well and tasted good but when I put the ingredients into the carb manager app, each ( I made 8) came up as 8 total carbs, 2 fiber and 6 net carbs. I checked to make sure I did everything right and it always came up the same. Very disappointed, I had already eaten two ( 12 net carbs). The nutritional info in the recipe says 2.1 net carb per each tortilla.

    1. I’m sorry to read you are disappointed. Let’s see if we can figure out what went wrong. If your tortillas were oily, did you use mozzarella? The reason I ask is that mozzarella is traditionally not an oily cheese so I wonder if you used another variety of cheese, it would be higher in oil and hence require additional almond flour. When you calculated the nutrition, did you divide by 8? These tortillas are impossible to be 6g net carbs each. The only carbs come from the small amount of almond flour in each tortilla and a few from the cheese. Sometimes carb manager and other nutrition apps have “user added” entries which are inaccurate. I use USDA values and check the calculations twice. 1 cup almond flour = 24g TOTAL carbs and 12g fibre = 12g NET for the entire mixture providing each tortilla with 3g TOTAL (1.5g NET) from the almond flour plus a few from the cheese = 2.1g NET per tortilla.

  16. I’m allergy to almonds. Can you use coconut flour? Please advised

  17. 5 stars
    I made these last night. I tripled the recipe. Next time I think I’ll only double it, as it got tough to handle and roll after a while. The recipe states not to oil the pan when frying, but I found mine stuck to the pan. Perhaps it wasn’t quite hot enough. Even after the tortillas had cooled, they were still pliable enough to fold over our pulled pork (another recipe I’ve found here). My family had three each, which was plenty, as they’re so filling. Will definitely keep these in regular rotation! Thanks again, Libby!

  18. 5 stars
    I really looked forward to trying this as it looks incredible, I wonder though if my issue could be entirely down to the mozzarella I used? I had regular store-bought, shredded mozzarella which made no mention of low-moisture – I’m guessing this must be the problem?
    Mine came out very sweaty and wouldn’t bind properly, I tried rolling it but it came apart in chunks. Still managed to fry it up and it was tasty, but obviously would love it if I could get wraps happening!

    1. Low-moisture is really to deter people from buying the mozzarella balls that have been shredded/grated. If your mozzarella dough is too sticky, next time, try to add some additional almond flour/meal. That usually helps firm the dough.

      1. 5 stars
        Absolutely loved these! Thanks for such a tasty and easy recipe!

  19. Eldra Bunkley says:

    5 stars
    Hi I am dairy-free. Do you have a dairy-free mozzarella cheese recipe or choice?

    1. You said you would put instruction to make these without a microwave, I can’t seem to find them, can you help locate that? Can’t wait to try but don’t have a microwave.

  20. LaDonna Hughes says:

    Best Keto tortilla recipe I’ve tried!! Going to add a touch of salt next time but that’s it!! I used my tortilla press, perfection!
    Thank you!!

  21. Sandy Knapp says:

    5 stars
    Could I sub Carbquick for almond flour?

    1. 5 stars
      The question might be, why would you want to. I never suggest Carbquick for any recipe or anyone. It contains “Carbalose™ flour (enzyme enriched wheat, vital wheat gluten, wheat fiber, high-protein patent wheat flour, soy fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid, calcium propionate), palm and palm-kernel oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavors.”

      Almond flour contains almonds.

      1. 5 stars
        Carbquik is non gmo. That’s why I get it. But tonight I’m trying your recipe with some carbquik

  22. The best tortillas I’ve found since starting keto!!!! Today I added some garlic salt, basil and oregano and made Italian quesadillas with them. Some tomato sauce, cheese olives and jalapeños. Delish!!!

    1. Ooooh, what superb ideas to pimp this keto tortilla recipe. I had never thought of making Italian quesadillas (is that even a thing?) but I’m going to try that next time I make these. I have made these as a quick naan bread for serving with curry dishes. Just add some garlic or turmeric. Yummo.

      1. 5 stars
        These turned out delicious and had a great texture. I wonder if they can be used as lasagna noodles, too?

  23. Can these be made with coconut flour? I’m allergic to almonds and it seems every “low carb” recipe I find calls for it.

      1. I can’t have any nut flour or coconut flour. Are there any alternatives?

  24. Janice Corriveau says:

    5 stars
    I found this to be an excellent recipe, but could not for the life of me get the “dough” to ball up for me. I made a second batch, and put all ingredients into a food processor (it basically turned the cheese into a “flour”. AND then I microwaved, that was the trick, dough was much more pliable and much easier to roll between the parchment. Delicious, thanks for creating this!!

    1. 5 stars
      Ooh, Janice! What a brilliant suggestion. I think I’ll try that next time. Some people have been using reduced-fat mozzarella which was the problem in their particular situation. It needs to be regular mozzarella.

  25. 5 stars
    Hi Libby, attempted this yesterday. The dough came together into a ball very well (i was excited!) but only rolled out a bit then seemed to harden, just would not spread further, sadly. Any thoughts on what I need to do differently…. I really wanted this to work and hope to try again. Thank you.

    1. 5 stars
      Hi Angie, it sounds like your cheese dough cooled and began to harden. If this happens again, you can pop it back into the microwave for only a few seconds and this will warm and soften the cheese again. The other reason this may have happened was if the cheese dough was microwaved for too long in the first step. In that case, the dough was already beginning to cook. You want the cheese to be softened, not cooked. I hope that helps. 🙂

    2. Pauline Burrows says:

      5 stars
      These taste great
      So easy to make and very filling. I use a tortilla press then freeze them so I always have some on hand
      Winner 🙌🏼

  26. 5 stars
    Had them for the first time, so easy to make great instructions, they were a winner with hubby. Yummy thank you Libby

    1. 5 stars
      Thank you Mandy, these keto tortillas have become so popular. I’m glad your hubby apporves.

  27. Suzanne Russom says:

    5 stars
    Super easy! I used a tortilla press and they were perfect. This is now my go-to recipe for tortillas. Thanks!

  28. 3 stars
    The dough came out perfect, just like the video! We used a tortilla press. When cooking, they stuck to the cast iron pan, so I lowered the heat and added a little coconut oil. The tortillas were very pliable and great addition to my pork green chili.

  29. Meghan Rose says:

    5 stars
    Awesome recipe!!

  30. 5 stars
    These are fabulous! I make a bunch and store them, uncooked, In a zip-top bag the fridge with parchment paper separating them. So easy and so very tasty!

      1. 5 stars
        Can these be frozen?

        1. 5 stars
          The tortillas are best stored uncooked in the refrigerator or freezer. To store the tortillas place them in an airtight container or bag and then store them in the refrigerator for up to a week or the freezer for 1 to 2 months. Tortillas can be cooked one at a time as needed by frying in a medium skillet as per the recipe. Happy baking.

  31. 5 stars
    Libby, these are fantastic! Thank you for the recipe! I LOVE the recipe converter. I wanted to make just two tortillas to try it out. You know how it goes-you find a recipe, and try it out, and it doesn’t come out right, or you don’t like it. This was perfect, because I could try it, and if I didn’t like it, not too much was wasted. These were really easy to make, and I didn’t even cut them into rounds, just for time’s sake. I just rolled it out and tore the dough in half. I cooked them in my cast iron skillet, and it only stuck just a tiny bit on one part of the edge. If you haven’t tried cooking with cast iron, you don’t know what you are missing! I just started using one about a month ago, and it has been such a time saver! Hardly ever have any stuck-on egg anymore! It is much healthier than cooking on non-stick Teflon pans. I also tried your taco seasoning- it was just what I was hoping for!

  32. B Mitchell says:

    2 stars
    I’ve just made these and they were a total disaster. Did not work at all. I used half the recipe, rolled it out, and only managed to get one perfect tortilla out of it, and a very scrappy second one. Totally disappointed.

    1. 5 stars
      Gosh, I am not sure what went wrong. This is one of the most popular recipes here on Ditch The Carbs and it gets rave reviews. Let’s see if we can figure out what went wrong. Did you bake a whole recipe or a half recipe? Did you measure the cheese by weight or by cups? Did you use pre-shredded mozzarella (or buy the mozzarella stored in water and shred it yourself)?

  33. 5 stars
    We LOVE these shells and make them all the time, so easy too!

  34. 5 stars
    Hi Libby, I made these tortillas a few times and they’re a big hit at our house (thank you!) but I never manage to cook them in the pan – they start melting..!! I end up baking them in the oven and although delicious, they become crisp… any tips?

  35. 5 stars
    This is the best Keto Tortilla recipe I have tried! I’m allergic to almonds, so I used 1/4 Cup Coconut Flour instead. This is recipe is definitely a keeper!

    1. 5 stars
      That’s fantastic to know that you were able to substitute almond flour for coconut flour, thank you for the great feedback.

  36. 5 stars
    I made these the other night. I could tell by your picture that they were probably good, but….Wow! They were awesome. Me, hubby, and the dog all loved them. We had them with some marinated pork, lettuce, avocado and salsa? Surprisingly, there were 2 extra the next morning so I fried up 2 eggs and put them on top, with a little sprinkling of cheddar, of course. Soooo good! Tonight I’m making them again but will use them as bread for turkey sandwiches. Yum! Thank you SO much for this recipe!!

  37. Lyn Montes says:

    Hi I don’t own a microwave can you suggest another way to warm it? Looks delicious

    1. Hi Lyn, you can try melting the ingredients together in a saucepan on the stove over medium-low heat. Keep an eye on it and adjust the temperature accordingly to make sure the cheese doesn’t burn. I haven’t personally done this, but have made other Fat Head dough-type recipes this way before. You will love these tortillas. They are so good!

      1. I want to make these but hesitate due to the volume measure of the cheese. Cheese can vary so much because of size of the grate used and how firmly you pack the cup. Do you have an equivalent measure in grams or ounces? Thanks!

        1. Hello Diana, it would be 16 oz cheese. I do not pack the cheese, just pour the cheese into the cups to measure. You are going to love these tortillas!

  38. Looks great. I don’t have a microwave. Is there a way of making these without a microwave?

    1. Hi Lorraine, you can melt all the ingredients together in a saucepan on the stove over medium-low heat. Make sure you are watching and stirring the whole time so that it doesn’t burn. You may need to lower the heat accordingly.

  39. Awesome taste and texture

  40. 5 stars
    So easy to make and pressed on a tortilla pressed. I added 1/4 cup more almond flour to the dough so its not mostly mozzarella and it came out perfect when pan fried. No need to add oil to fry it because the dough is very oily. Before tortilla hardened, I folded it in half so it can be used like a taco shell. Thanks for sharing!

  41. I have a silly question. In the recipe you call for pre shredded cheese? Can I just shred my own? I don’t like buying pre shredded cheese because they put extra additives in it. Thanks!

  42. I made these this morning and they came out great. I tried three different “keto” recipes and this by far is my favorite. We’re having chicken tacos and I’m excited to give these a try.

  43. Can I substitute psyllium husk for the xanthum gum?

  44. Love this recipe. I made ground beef enchiladas with these and the texture after cooked reminded me of a tamale masa. They were delicious. I love corn tortillas and the low carb tortillas are okay, but not the texture I love. I just made a green chili casserole tonight, can’t wait to try it!