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Jeanette's Low Carb Tortillas

Yields 2


1/2 cup almond flour OR 1/4 cup each almond and macadamia flour

A pinch of salt

1/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1 tablespoon melted butter

50ml yoghurt


Combine all the ingredients to form a dough. The dough will be sticky.

Divide the dough into two equal portions.

Roll it out in a circle between two sheets of cling wrap which has been sprayed with cooking spray. If you prefer, you can use baking paper. Roll it thin because it’s going to puff up a bit because of the baking powder. You can use a small pot lid or saucer as a cut out.

Remove the top layer of cling wrap/ baking paper and lift the bottom piece with the dough.

Flip it over onto a heated non-stick pan and quickly peel off the cling wrap.

Cook on medium heat for 2 minutes before turning it over. Cook another 2 minutes on the flip side.

Don’t cook them on high as almond flour burns easily.

*If you’re using them as wraps, tuck and fold with the filling, while the wrap is warm.

*It works well as a ‘naan’, coated with garlic butter.

 *It’s ideal for a quick ‘pizza’ base or tortillas.


Recipe credit: Jeanette's Low Carb