How To Make Keto Nut-Free Tortilla Wraps

Homemade Keto Tortilla Wraps

Gluten-free, Nut-free, Keto, Paleo, Vegan
Prep Time 6 mins
Cook Time 4 mins
Total Time 10 mins
Servings 2


  • Measuring cups
  • Measuring spoons
  • Kitchen scale
  • Baking Silikon Mat
  • Pastry Roller


  • 100 g or 1 cup of Lupin flour
  • 25 g or ca. 1/4 cup of Psyllium Husk
  • 6 g or 1 teaspoon of (pink himalayan) salt
  • 240 ml or 1 cup of warm water (not boiling)


  • Mix all the dry ingredients together in a bowl, until well combined.
  • Add the warm but not boiling water to the dry ingredients and mix until well combined.
  • Form it into a ball.
  • Cut it in half to make 2 x ⦰20cm/8" tortillas, in four to make 4 x ⦰15cm/6" mini tortillas.
  • Using a parchment paper and a rolling pin, flatten the divided doughs into round tortilla wraps.
  • Heat a non-stick pan over a medium high heat.
  • Cook the tortilla for about 2 minutes on each side, until browned in spots.
  • Enjoy!



Where to find ingredients:
Lupin flour 
Psyllium Husk 
Where to find tools:
Baking Silikon Mat  
Pastry Roller
Measuring Cups
 Measuring Spoons
Kitchen Scale
Macronutrients per 1 mini tortilla wrap ᴓ15cm/6″ (1/4)
Carbohydrates: 1.6g
Protein: 7.9g
Fats: 1.8g
Fiber: 16.1g
Calories: 86kcal
Watch video instructions👉 here

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