Low Carb Tortilla Recipe (Keto) – Ultra low carb tortillas you can make yourself using cauliflower and cheese! These tasty tortillas are sturdy enough to hold all your ketogenic taco toppings!

Overhead shot of three tacos on a plate made with low carb tortillas.

Low Carb Tortillas

Tacos are the perfect food, in my humble opinion.

Carbs, hot seasoned meat, cool veggie garnishes, sauce, and of course cheese and/or sour cream… What’s not to love?

Yet what if you can’t have grains in your diet, or are sticking with a low-carb meal plan? Are tacos off limits??? (God forbid.)

Although we do not follow a strict keto or low carb diet, we have plenty of friends that do, so it’s always nice to know how to accommodate them when they come over.

I was recently playing around with grain-free tortilla recipes for my daughter Ava. Her tummy doesn’t handle grains well, however, she still craves carby hand-held foods like any teenager.

After testing several recipes that avoid all her food intolerances, I decided to try making tortillas with cauliflower.

After all, you can make delicious grain-free rice and crackers with cauliflower. Why not tortillas.

Low Carb Tortillas with taco fillings close up on plate.

Cauliflower Tortillas

With the addition of cheese, eggs, and spices this Low Carb Keto Tortilla Recipe came together beautifully.

The cauliflower tortillas are flexible, yet quite sturdy. They taste utterly delicious. Yet best of all, they fit neatly into a low-carb ketogenic diet.

Our Low Carb Keto Tortilla Recipe makes warm tantalizing tortillas with the texture of corn tortillas.

They can crush any carb craving without breaking your diet!

We prefer this Low Carb Keto Tortilla Recipe fresh out of the oven, as they are the most flexible and flavorful within the first hour or two of baking.

(I find most cauliflower recipes are not great make-aheads.)

Cauliflower, cheese, eggs and spices in the food processor.

What Ingredients You Will Need

  • Raw Cauliflower (about 1/2 a large head)
  • Shredded Cheddar Cheese
  • Large Eggs
  • Salt
  • Garlic Powder
  • Onion Powder
Tortilla dough balls being rolled into flat tortillas on a sheet pan lined with parchment.

How to Make Low Carb Tortillas

  1. Preheat your oven and line your baking sheets with parchment paper.
  2. Place the roughly chopped cauliflower in the food processor and grind it until the cauliflower is the size of crumbs.
  3. Add in the rest of the ingredients in the food processor and puree until all the ingredients create a smooth texture and the dough forms.
  4. Using a cookie scoop, portion out the tortilla dough on the baking sheets allowing enough room for you to roll out the tortillas.
  5. Cover the mounds you portioned out with wax paper and roll out the mounds into flat tortillas until they are about 4 to 4.5 inches in diameter.
  6. Remove the wax paper and bake for 12 minutes or until golden brown.
  7. Cool on the baking sheets for three to five minutes before peeling off the parchment paper.

Get the Full Printable Recipe for Low Carb Tortilla Recipe (Keto Tortillas) Below!

Hand pulling back the top later of parchment to show the perfectly flat tortillas.

Low Carb Keto Tortilla Recipe Tips

This is such a simple recipe. However, you will need a good quality food processor and rolling pin… Items I find some new cooks do not own. A blender, no matter powerful, cannot accomplish the same kind of grind.

Grind the cauliflower in the food processor until it looks like rice. Then pulse in all the other ingredients. This ensures an even mixture.

Use a scoop to portion out the “dough” onto a lined baking sheet. That way, all your tortillas are the same size and dimensions.

Then make sure to place wax paper over the dough before rolling it out.

Keto tortillas stacked on top of each other on a white plate.

Frequently Asked Questions

Should I use a tortilla press for low carb tortillas?

You don’t have to use a tortilla press to make low-carb tortillas, but they can certainly make the process a lot easier. Since these aren’t the best make-ahead tortillas, I like using one of the best tortilla presses, like the Victoria tortilla press, to quickly thin out the dough, resulting in perfect and uniform tortillas. It’s available on Amazon for around $25.

Can you shape and fry them like crispy taco shells?

I wouldn’t deep fry them. However, you could bake them into the shape you want… Either by using a taco shell oven rack, or using foil as a rack to form the shells.

Can I make each low-carb tortilla in a skillet?

Yes, you can shape the cauliflower tortillas a fry them in a skillet over medium heat. Cook for 1-2 minutes per side.

Would this work with defrosted cauliflower rice?

Yes, it will as long as you make sure that it is well-drained and patted dry before adding it into the food processor.

How long do they stay fresh?

These tortillas are usually best within the hour of making them and they do not do well frozen, so I do not recommend making them ahead of time and storing them in the fridge.

Other Flour Substitutions 

Some other flour substitutions you can try are almond flour tortillas, sunflower seed flour, or coconut flour.

What other recipes can you use with these tortillas?

If you use a bigger tortilla press, you can end up making burritos, quesadillas, wraps, enchiladas, tortilla chips, and fajitas. You can make the tortillas any size you like.

Three tacos on a plate lime wedges and avocado on the side.

More Keto Recipes

Check out the printable recipe card below for nutritional information including calories, grams of carbs, protein, sodium, fiber, and vitamin percentages.

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Low Carb Tortillas Recipe (Keto Tortillas)

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Low Carb Keto Tortilla Recipe – Ultra low carb tortillas you can make yourself using cauliflower and cheese! These tasty tortillas are sturdy enough to hold all your ketogenic taco toppings!
Servings: 6 tortillas


  • 16 ounces raw cauliflower (about 1/2 a large head)
  • 6 ounces shredded cheddar cheese
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder


  • Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside.
  • Roughly chop the cauliflower and place it in the food processor. Pulse to grind the cauliflower into crumbs. 
  • Add all remaining ingredients. Puree until all the ingredients come together into a smooth texture.
  • Use a 3-tablespoon cookie scoop to portion the mixture onto the baking sheets, leaving plenty of room to roll them out.  
  • Cover the mounds with a piece of wax paper. Roll the mounds out into circles until they are about 4- to 4 1/2-inches across. Remove the wax paper.
  • Bake the tortillas for 12 minutes, until golden. Cool on the baking sheets for 3-5 minutes before peeling off the parchment paper.



NOTE: These tortillas are not a great make-ahead. They taste best and are the most flexible if you eat them within an hour of baking.


Serving: 1tortilla, Calories: 160kcal, Carbohydrates: 4g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 100mg, Sodium: 419mg, Potassium: 279mg, Fiber: 1g, Sugar: 1g, Vitamin A: 385IU, Vitamin C: 36.5mg, Calcium: 232mg, Iron: 0.8mg
Course: Side Dish
Cuisine: Mexican
Author: Sommer Collier
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