Low Carb Cauliflower Tortillas

If you’ve been craving soft, foldable tortillas that fit into a low-carb lifestyle, these cauliflower tortillas are about to become your new go-to. They’re tender, flexible, and surprisingly sturdy — perfect for tacos, wraps, or even as a base for mini pizzas.
What makes them so great? Just three main ingredients: cauliflower, eggs, and almond flour. That’s it! No long ingredient list, no fancy equipment — just wholesome, real food.

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We approach carbs selectively in our kitchen. My husband is very diligent about watching his blood sugar closely, so I’ve been on a quiet mission to make our favorite comfort foods a little friendlier for his blood glucose — without sacrificing flavor or joy & we definitely needed a go to tortilla.

That’s how these low-carb cauliflower tortillas came about. They’re soft, bendable, and surprisingly satisfying — the kind of thing that makes you forget you’re even eating “healthy.”
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Instead of flour, we use almond flour and cauliflower, both naturally low on the glycemic index and full of fiber. The result? A tortilla that doesn’t send blood sugar soaring and still tastes like something you’d wrap a taco in with delight.

​Serving Ideas
We’ve used these for everything from breakfast tacos to turkey and avocado wraps. They even make a great low-carb pizza base when topped with tomato sauce and cheese. My husband loves them with shredded beef or chicken — and I love that they keep his blood sugar steady while still feeling like a real meal.

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Why It Works
The combination of almond flour and cauliflower creates a low-glycemic, high-fiber base that helps slow digestion and reduce glucose spikes. The eggs give structure and protein, which also helps balance blood sugar. It’s simple food that feels good to eat — both for the heart and the numbers.

How to Use Them
These tortillas are fantastic for breakfast burritos, soft tacos, or even rolled up with turkey and avocado for a quick lunch. They’re naturally gluten-free, low-carb, and high in fiber — but most importantly, they taste like something you actually want to eat.

EASY TO REHEAT IN A SKILLET

Pro Tip
If you like a little more structure, sprinkle in a tablespoon of shredded cheese before baking. For extra flavor, add garlic powder, cumin, or a touch of chili flake to the batter.

PERFECT FOR ANYTHING....ESPECIALLY TACOS □

Low Carb Cauliflower Tortillas
(Makes approx. 6 tortillas)

The Ingredients

• 1 package frozen riced cauliflower (about 10–12 ounces), thawed
• 2 large eggs
• ¼ cup almond flour
• Pinch of salt (optional, but brings out flavor)
• Chopped cilantro (optional for additional flavor and those flecks of green)

The Method

1. Prep the cauliflower
   Microwave the riced cauliflower according to package directions, then let it cool slightly. Place it in a clean kitchen towel and squeeze out as much moisture as possible. This step is key — the drier the cauliflower, the better the texture.  I do mine simply through a mesh strainer.
2. Mix it up
   In a bowl, combine the egg and almond flour, and a pinch of salt. Stir until you have a soft, slightly sticky batter.  Add the cauliflower, mix again and let sit for about 10 minutes in the fridge.
3. Form the tortillas
   Line a baking sheet with parchment paper and scoop the mixture into 2-3 mounds (depending on the size of the tortillas you desire)  Use a spoon or your hands to flatten them into thin circles about 6 inches wide.
4. Bake
   Bake at 425°F (190°C) for about 20 minutes.   At this point you can use right away or store in the fridge tightly wrapped.
5. Optional finishing touch
   For extra flexibility, you can heat them briefly in a skillet before serving.