Quick Summary: A comparison of store-bought low-carb tortillas (La Tortilla Factory, Mama Lupe, La Banderita) plus a tested recipe for homemade almond-coconut flour tortillas. Includes nutritional analysis for each option. Homemade wins on taste; store-bought wins on convenience.
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The tortilla is the hardest part of low-carb or slow-carb Mexican cooking. There are a ton of great slow carb options for taco fillings, but finding a tortilla that’s both low-carb and actually enjoyable to eat is a challenge.
In the search for the perfect low carb tortilla, I tested a range of store-bought options and also made my own from scratch. Store-bought tortillas definitely get dinner on the table faster, but homemade taste better and have cleaner ingredient lists.
The recipe below is my favorite homemade version after testing several approaches. The almond flour and coconut flour create a pliable tortilla that holds together and at the same time doesn’t taste like cardboard.
If you’re making tacos once a week, store-bought is convenient and practical. If you’re batch-cooking for the freezer or feeding guests, homemade is worth the effort.
While homemade were definitely best, they were more work than I would probably put in on a quick weeknight dinner. So, I have found some store-bought alternatives that work in a pinch.
Here’s a rundown on what I learned from testing over 10 kinds of store-bought tortillas:
Store-Bought Low-Carb Tortillas
I first checked out whether the store-bought low carb tortillas were really low carb. The best ones I found in terms of calories and carbs were those from La Tortilla Factory and those from Mama Lupe (nutritional analysis below).
The low carb tortillas from La Tortilla Factory were the lowest in calories of the two, but also the highest in carbs and the lowest in protein. The main problem with both of them was the difficulty in finding them in local grocery stores.
Mama Lupe was available online, but based on the comments they were quite expensive to buy online, compared to the cost if you could find them locally.
Both La Tortilla Factory and Mama Lupe had a ton of preservatives that I was not familiar with.
I did try the La Banderita tortillas that I got at Target and they were “not bad”. They gave you the mouthfeel of having a real taco, while fairly bland in flavor (most store bought tortillas are bland however).
All commercial options contain preservatives and stabilizers. Read labels if clean ingredients matter to you.
Nutritional Comparison
| Banderita | 45g | 50 | 16g | 5g | 4g | 1.5g |
| Tortilla Factory | 39g | 80 | 16g | — | 4g | 2g |
| Mama Lupe | 36g | 60 | 7g | — | 5g | 3g |
| Homemade | 30g | 79 | 3g | 2g | 3g | 7g |
The homemade version has fewer carbs and no preservatives, but higher fat from the almond flour and coconut flour.
Homemade Low-Carb Tortillas
I did try a variety of recipes that I found on the web and ended up modifying ones that used almond flour and/or coconut flour, as this combination was much more similar in flavor to a classic tortilla and pliable at the same time.
The recipe below was the end result. Although it is a bit time-consuming, you can make a big batch and freeze it and then take out smaller portions to roll out and cook on taco nights.
Just roll it into a big dough ball, wrap in saran wrap and a freezer bag and freeze.
Notes from Tested Recipes
The recipe Almost Zero Recipe from Low Carb Maven used pork rinds, cream cheese and a lot of eggs. Although many people cringe at the idea of fried pork rinds (aka chicharrones), I love them and use them as breading in a lot of recipes.
For tortillas however, chicharrones just didn’t offer the taste I was looking for (although that is just my preference). I also found them to be less pliable than you would want for a tortilla. I think if I tried the recipe a few more times I could get there.
*Note: She says 12 6-inch servings but I found 12 servings to be smaller than 6 inches, so I’m not sure on the carb count for a 6-8” tortilla.
- Calories: 124
- Carbs: trace amt to 1 g
- Protein: 10 g
- Total Fat: 9 g
- Sugar: 0 g
Another good low carb recipe for tortillas is from a keto blogger at gnom-gnom.com. I really liked the pliability and taste of this recipe, but it does use xanthum gum which is an ingredient many are not familiar with and it may be hard for some people to source.
And finally the recipe I personally preferred the most was this low carb tortilla recipe from glutenfreeonashoestring (although she uses xanthum gum also). The recipe below is a modification of the 3 recipes I tested above.
Cooking Tips:
- The xanthan gum is essential for pliability, as without it the tortillas will crack.
- The dough can be made ahead and refrigerated for up to two days, or frozen.
- Temperature matters when cooking. Too cool and the tortillas harden and crack. Too hot and the coconut flour burns. Use medium-high heat, about a minute per side, and watch for bubbles.
Using a Tortilla Press and Comal
If you’re making tortillas regularly, invest in a tortilla press and comal. The press creates even, thin tortillas faster than rolling. The comal (a flat cast-iron griddle) provides consistent heat.
Line the press with plastic (a vegetable bag from the grocery store works well) to prevent sticking. Press firmly but don’t overwork the dough.
Heat the comal over medium-high until hot but not smoking. A light coating of lard or oil helps prevent sticking. Cook until bubbles form, flip, cook another 30 seconds to a minute.
If you plan to make homemade tortillas, whether low carb or regular corn tortillas, it is worth your while to learn how to use a tortilla press and a comal (or griddle). I lay out a step-by-step process in a separate post for effectively using a tortilla press and a comal.
Low Carb Mexican Meals
- Low carb Cochinita Pibil
- Chile Verde Sauce for Low Carb Cooking
- Low Carb Mexican Fish Stew
- Low Carb Mexican Braised Short Ribs
- Slow Carb Chile Colorado
- Low Carb Chicken Mole Rojo
FAQ
For availability and acceptable taste, La Banderita Carb Counter. For lowest carbs, Mama Lupe if you can find them.
Yes. Roll into a ball, wrap in plastic, place in a freezer bag. Thaw in the refrigerator before using.
A binding agent that provides elasticity. Find it in the baking aisle or online. Essential for gluten-free and low-carb baking.
Usually too dry or overcooked. Add a touch more water to the dough. Cook quickly over proper heat.
Yes. Roll between sheets of wax paper with a rolling pin. Use an inverted bowl to cut perfect circles. It takes longer but works.
No. Corn tortillas have 10-15 grams of carbs each. They’re lower than flour tortillas but not low-carb.
Check out this complete guide to stocking your pantry for Mexican cooking, from everyday meals to holiday celebrations.
See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.
Low Carb or Keto Tortillas
Equipment
- large skillet (or griddle or comal)
- plastic wrap (cling wrap)
- thin metal spatula like a fish spatula
Ingredients
- ¾ cup almond flour
- 4 tablespoons coconut flour
- 1 teaspoon salt
- 2 teaspoons xanthum gum
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten with a wire whisk
- 4 teaspoons water
- 1 teaspoon Fat I used lard, but you can use bacon grease or oil
Instructions
- Add all dry ingredients to a food processor bowl and stir together thoroughly. I like to use a slotted spoon to do this.3/4 cup almond flour, 4 tablespoons coconut flour, 1 teaspoon salt, 2 teaspoons xanthum gum
- Turn processor on to low. Be careful that ingredients don't fly out of processor and make a mess. While the processor is running, add the vinegar, then the lightly beaten egg, and then the water. Mix until everything is combined and the dough sticks together.2 teaspoons apple cider vinegar, 1 egg, 4 teaspoons water
- Remove dough from processor and roll into a ball and cover the ball with plastic wrap. While still in the wrap knead it for a couple of minutes through the plastic. Allow the dough to rest for 10 minutes before using or store it in the fridge for up to two days. Alternatively, place the wrapped dough in a freezer bag and freeze it until you are ready to use it.
- Heat a skillet (or a comal or griddle) over medium high heat. It should be hot but not smoking hot. I put a little lard in the skillet but you could use oil. It doesn't take much, just a light coat.1 teaspoon Fat
- Break dough into 8 1-inch balls for small tortillas (this is what nutritional analysis is based on). I liked them more at a 2-inch size but I don't have the analysis for that.
- Line a tortilla press with 2 sheets of plastic wrap (a thin plastic bag from the grocery store used for vegetables works well here).Place each ball between the two sheets of plastic and press until tortilla is about 5 inches diameter. Carefully peel off tortilla from plastic wrap and place on griddle.If you do not have a tortilla press here is the alternative:Place a ball between 2 sheets of waxed paper and roll out with a rolling pin to the approximate size you want. Place a small bowl the size of desired tortilla over the dough and use a knife to cut around the perimeter of the bowl. Gather cut pieces together to form additional dough balls at the end. Lift the bowl up and gently pull the tortilla off and place on a smooth counter or another piece of waxed paper for easy transfer to the skillet.Note that it is difficult to get the tortillas very thin unless you use the press.
- Transfer the tortilla to the skillet, comal or griddle and cook until it bubbles a bit (about a minute). Flip it over with the thin spatula and cook for another 30 seconds to a minute. If you want them to be pliable it is important not to overcook them. If you are using them for tostadas or open-faced tacos you can cook a bit longer.
[…] other carby ingredient of course is the tortillas. I have a couple of recipes and suggestions for low carb tortillas here. The following recipe used store-bought low carb […]