The Easiest 2 Ingredient Keto Tortillas and Crunchy Taco Shells

The Easiest 2 Ingredient Keto Tortillas and Crunchy Taco Shells

2 Ingredient Keto Soft Tortillas

This recipe is designed to teach everyone how to make 2 ingredient keto soft tortillas.
Print Pin Rate
Course: Main Course, Snack
Prep Time: 5 minutes
Cook Time: 2 minutes
Servings: 4 tortillas


  • 108 grams finely ground flaxseed meal (1 cup) make sure it is ground fine enough to pour through a mesh strainer
  • 1/2 tsp salt. optional
  • 160 ml BOILING water (2/3 cup) make sure it is BOILING


  • Sift the flaxseed meal and the salt into a large mixing bowl until fully combined. Pour in the boiling water and stir for 2 minutes until a moist dough forms. Push dough into a ball and allow to sit for 3 minutes to absorb any extra moisture. Divide dough into 4 portions.
  • Line a clean worksurface with parchment paper. Place the dough one portion at a time onto the worksurface. Cover one portion with another piece of parchment paper. Roll the dough out to a very thin circle that is about 8 inches in diameter. Repeat until all the dough portions are rolled out.
  • Preheat a 10-inch skillet over medium heat for 3 to 5 minutes or until hot. If the skillet is not cast iron or nonstick then spray it lightly with some cooking spray. Place the tortillas one at a time into the preheated skillet. Cook for 1 minute until the tortilla easily releases from the pan.
  • Turn the tortilla over and cook another 30 seconds or until the tortillas are slightly dry around the edges but still soft. Remove the tortilla from the skillet and transfer to a wire rack. Use immediately or cool completely before using. Store leftovers in an airtight container at room temperature for 2 days
  • Can also store tortillas in an airtight container in the refrigerator up to 4 days or in the freezer up to 1 month. If freezing place parchment paper between the tortillas before placing in an airtight container to keep from sticking. Defrost at room temperature before using.

For Crunchy Taco Shells

  • Follow the instructions above to make the tortillas. Once they are cooled, preheat the oven to 350 degrees. Wrap the tortillas one at a time over a taco shell mold. If no mold drape the tortillas loosely over the side of a 9 x 5 inch loaf pan (see video)
  • Place the molds on a lined baking sheet and turn on their side. Bake at 350 degrees 8 to 12 minutes until dry and crisp. Remove from the oven. Cool in the molds 5 minutes. remove from the molds and transfer to a wire rack. Allow the shells to cool completely. They will continue to crisp up as they cool.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating