Soft vegan keto tortillas with only 2g net carbs each! Made with just one main ingredient — flaxseed meal. Gluten-free, egg-free, and dairy-free.
These tortillas are not just low-carb but also high in healthy fat and fiber. They’ll brighten up your keto or low-carb diet without blowing your carb count (the golden rule, right?).
“What do you eat on a vegetarian keto diet?” “Is your diet boring?” “How do you get enough protein and fat as a vegetarian keto?” These are the most common questions I get since starting my keto plan. First, my meals are different every day and I look forward to eating them! These beautiful wraps are a great example. Check the Nutritional Information below to see how I hit my macros.
Are Flaxseeds Good for a Keto Diet?
Yes! Flaxseeds are high in fat and low in carbs. Almost half of their carbs are non-digestible fiber, meaning they’re very low in net carbs. Read on for more health benefits.
Benefits of Adding Flaxseeds to Your Diet
I made these flaxseed tortillas for a friend’s gathering. No one there follows a specific diet, and they all loved the taste and texture! They even told me the next day that their gut felt great after that meal (you know what I mean). So let’s talk about the health benefits of flaxseeds.
1. May improve your digestive health
Constipation is a common symptom at the beginning of a keto diet. Though the cause varies from person to person, eating more fiber always helps. Almost all the carbs in flaxseeds are dietary fiber, which can improve digestive function and may help prevent constipation.
2. Provide omega-3 fatty acids
Flaxseeds are one of the richest plant sources of alpha-linolenic acid (ALA), one of the three main omega-3 fatty acids. Studies show that ALA supports heart health. Although not all ALA converts into the other two main fatty acids (EPA and DHA), it’s still a valuable source of omega-3 — especially for vegetarian or vegan diets.
3. A great source of healthy fat and protein on plant-based diets
On a plant-based diet, nuts and seeds are major sources of healthy fat and protein. According to the USDA, 28 grams of flaxseeds (3 tablespoons) provide 11.8 grams of total fat and 5.1 grams of protein.
How to Make Keto Tortillas with Flaxseeds
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Prepare 6 pieces of parchment paper (7.5” x 7.5”). *See Note. Note: You can use just 2 pieces of parchment paper and reuse them, but you’ll need to roll and shape one tortilla while cooking another.
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In a mixing bowl, whisk together the golden flaxseed meal, sea salt, and spices (if using). Add the boiling water and stir with a spatula until combined and a dough ball forms.
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Let the dough sit for about 15 minutes to allow the fiber to absorb the water. It will become much easier to handle.
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Divide the dough evenly into 4 to 5 small balls. Place each ball onto a piece of parchment paper and cover with another piece on top. Flatten gently with your hand first, then roll with a rolling pin until about 1.5 to 2mm thick. For a perfect circle, use a round plate, cake pan, or pot lid to trim the edges.
- Remove the top parchment paper and reuse it for the next dough ball. Repeat the shaping step.
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The tortilla should not be too sticky at this point. Spray or grease a non-stick pan and heat over medium-high heat. *See Note. Note: Heat may vary depending on your stove. Use medium to medium-high heat.
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Carefully peel off the bottom parchment paper and place the tortilla on the pan. Cook for about 2 to 3 minutes until one side is golden brown. Flip with a spatula and cook the other side. The tortilla should be soft but not crispy.
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Repeat step 7 until all tortillas are done.
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Add your favorite fillings and make tacos!
Keto Tortilla Filling Ideas
These flaxseed tortillas have a pleasant nutty flavor. I recommend pairing them with fresh and slightly tangy ingredients to balance the taste. My favorite vegan, low-carb fillings:
- Keto-friendly mayonnaise
- Fresh lettuce or spinach
- Fresh tomatoes
- Stir-fried mushrooms
- Stir-fried asparagus
- Avocado slices
- Green onions
- Fresh herbs
- Black pepper
Storage
You can make these keto tortillas ahead. Store in an airtight container in the refrigerator for up to 2 days. For longer storage, place in a zip-lock bag in the freezer for up to a month. Thaw before cooking.
