Shrimp Tacos w/ Homemade Keto-friendly Tortillas

After having a million lettuce wrap tacos, I began my search for a keto-friendly tortilla recipe. I mean, Taco Tuesday (while delicious) is just not the same without them. I wanted a place for my delicious toppings to go so I searched and tested a few recipes. This one held up to my toppings! Even though I chose to use shrimp, feel free to use any protein or use the tortilla for quesadillas. I topped my tacos with the pico de Gallo and guacamole in my Loaded Nachos recipe. 





  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp garlic powder 
  • 1/4 tsp onion powder 
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 2 tsp xanthan gum
  • 1 large egg
  • 1 tsp apple cider vinegar
  • 4 tsp water


  1. Mix all of the dry ingredients for the tortillas (from the almond flour to the xanthan gum) 
  2. Beat the eggs, apple cider vinegar and water in a small bowl
  3. Combine the wet and dry ingredients in a larger bowl
  4. Use a mixing spatula to fold the ingredients (incorporate the crumbs - you might be tempted to add more liquid but you don't need it)
  5. Pick up the dough and knead it for 2 minutes
  6. Allow dough to rest for 10 minutes
  7. Break the dough into 5, evenly-sized balls
  8. Place the dough between two slices of parchment paper and roll out thin
  9. Heat a 8in skillet to medium heat
  10. Coat the pan with butter (or a cooking spray)
  11. "Toast" each tortilla in the pan until brown (this took me about 1 minute per side - but this will depend on the thickness of your tortillas). Set aside. I kept mine in my tortilla holders.
  12. Pat the shrimp dry. 
  13. Season with Spicy Popcorn Seasoning and parsley
  14. Heat a large skillet to medium high heat
  15. Add 1 tbsp of butter to the pan and 1/2 of the shrimp (be sure that each shrimp has its own spot in the pan)
  16. Cook for 2 minutes, undisturbed
  17. Flip shrimp and cook for another minute.
  18. Remove the shrimp from the skillet and place in a small bowl
  19. Top with lime juice squeezed from 1-2 of the lime quarters. Repeat until all shrimp are cooked.