Low-carb tortillas

Low-carb tortillas

Warm, soft, healthy goodness...mmm. These tortillas are low carb and easy to make. Pop 'em in the oven and fill with anything you desire. Or use them as flatbreads — the possibilities are endless!

Low-carb tortillas

Warm, soft, healthy goodness...mmm. These tortillas are low carb and easy to make. Pop 'em in the oven and fill with anything you desire. Or use them as flatbreads — the possibilities are endless!
6 servingservings


  • 2 2 eggeggs
  • 2 2 egg whiteegg whites
  • 5 oz. 150 g cream cheese
  • 1½ tsp 1½ tsp (4 g) ground psyllium husk powder
  • 1 tbsp 1 tbsp (8 g) coconut flour
  • ½ tsp ½ tsp salt


Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Beat the eggs and egg whites until fluffy. Continue to beat with a hand mixer, preferably for a few minutes. Add cream cheese and mix until the batter is smooth.
  3. Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mixture to the batter one spoonful at a time and mix well. Let the batter sit for a few minutes, until it gets thick, like pancake batter. How quickly the batter swells depends on the brand of psyllium husk powder — some trial and error might be needed.
  4. Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.
  5. Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesn't burn.
  6. Serve with a filling of your choice. We love them with tex-mex ground beef and salsa! And cheese is always a winner.


If you have plenty of egg whites, you can use egg whites only. For this recipe 5 egg whites would be appropriate.

Tortilla bread also works very well as a thin pizza crust. For a yummy pizza, add unsweetened spaghetti sauce, red tomato pesto or tomato paste, shredded mozzarella cheese, a little oregano and other toppings such as pepperoni, olives, or some fresh veggies. For more inspiration check out this recipe.

Frying instead of baking

If you don't want to bake the tortillas you can fry them in a pan instead. We recommend using a non-stick pan for this. Add a small amount of butter or oil to the pan and place it over medium heat.

Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute.

Prepare ahead of time

You can make the tortillas ahead of time. Allow them to cool completely before stacking them with parchment paper in-between. Wrap them with plastic and keep them in the fridge for 2-3 days or in the freezer for up to 3 months.

If you are in the mood for fresh quesadillas - just add cheese and fry them according to this recipe.

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A little sneak peek...

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Keto: Spring is in the air #1

Longer days with more light; the warmth of the sun coaxing everything into bloom. Yes, spring is in the air.  And while we all love cheesy casseroles and hearty stews, in spring our fancy turns to lighter, fresher meals with vibrant young veggies, cold plates, fresh herbs and tart bright flavors like the refreshing burst of lemon.

With this spring-inspired meal plan starts off the week with a breakfast of vegetarian keto scramble and grilled pork skewers with ribbon zoodles for dinner. (Eat leftovers for lunch, or skip it.) Other fare during the week includes a keto salad Niçoise, a seared salmon with asparagus and a lemon-flavored chicken soup.

This meal plan will keep you below 20 g net carbs per day.

Full meal plan →

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  1. Anna
    Can i make egg substitute?
    I want egg free
    Is it ok to use ground flax seeds with 3 tbs of water for each egg?
  2. bruce
    skip the wax paper, only smokes too much, use PAM spray on nonstick cooking sheet , comes right off and love the taste thanks
    Reply: #117
  3. Joanna
    Worked perfectly and browned perfectly. I definitely like this better than other tortilla recipes I've tried. Is it less eggy with whites only? Also, mine were puffy, not flat like in the picture. Any explanation for that?
  4. Amy
    I made these today and used my Kitchen Aid mixer to handle all the whisking. It was super easy, and they came out great. It took about 8 minutes to cook fully, and I flipped them over about 6 minutes in to even out the browning. I would highly recommend using non-stick foil instead of parchment paper. It worked really well.
  5. K. Jones
    Thank you for the tip! We just moved here (to NL) and finding Keto friendly baking supplies is tough!
  6. Evelyn
    I used parchment paper and it was a complete fail the batter got stuck to it. I still had some mix left so I used my griddle and the came out perfect. Did my mix stick because I left out the psyllium husk ?
  7. Belinda
    Haven't seen any replies about a substitute for Psyllium husk.......is there any? help,please.
    Reply: #112
  8. 1 comment removed
  9. Cindy Lee
    Is there a typo? Think there should be more than 1 tbsp
    Reply: #110
  10. Kristin Parker Team Diet Doctor

    Is there a typo? Think there should be more than 1 tbsp

    The psyllium acts as a flour as well.

  11. Casey
    Made these tonight and they worked out great. I used a non-stick pan instead of the oven. I think I put a touch too much husk so added a splash of club soda. Worked out great. Added some sausage, cheese and avacado. Really good.
  12. Lakeitha
    Flax seed powder. I made oppsie bread with that instead of husk
  13. Tina
    These were great. I think they'd be good for crapes, BLT's, & many other things. I doubled the recipe and enjoyed them for street taco's. Looking forward to exploring the other possibilities with these.
  14. 1 comment removed
  15. Jan
    I will definitely double the recipe next time. They worked great for my tacos and the meal was tasty and filling. They also froze well to take out as needed. I am amazed at all the keto breads and tortillas that are amazing.
  16. Amanda
    These were amazing! I used the griddle plate on my panini press. I made up a double batch. I used a 1 1/2 Tbsp spring-loaded ice cream scoop, and used two scoops per tortilla.

    Thanks to the psyllium fiber, the batter set up thicker while I made the first 2 or 3, so I had to be more careful to spread them thin towards the end. They do puff up a tiny bit, but if they are spread thin, it won't be much. Just get them thin enough not to have any holes.

    They stay soft and pliable, so easy to fold. I was baking all day yesterday, so I made them and stored them in a gallon bag in the fridge after they cooked completely on a rack. I ate them tonight with taco meat and veggies and they made for some super delicious soft tacos. Yum!

  17. Cheryl
    Please note that the recommendation is to use parchment paper rather than wax paper.
  18. Krista Storey
    Anyone tried freezing and thawing these?
  19. Ange
    Are these eggy?
    Reply: #120
  20. Kerry Merritt

    Are these eggy?

    I personally don't think they're eggy, but others may have different taste.

  21. Mika
    The got stuck to the parchement paper. It was so frustrating.
    Reply: #122
  22. Kristin Parker Team Diet Doctor

    The got stuck to the parchement paper. It was so frustrating.

    You may want to double check that you used parchment paper and not waxed paper. I've made these several times on parchment paper and haven't had an issue with them sticking.

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