What Are the Ingredients in No Carb Tortillas?

December 28, 2025 •

4 min read

While traditional tortillas are high in carbohydrates, a growing market of no-carb options relies on a few key ingredients to achieve its flexible, low-calorie structure. This guide explains what are the ingredients in no carb tortillas and how they work to create a keto-friendly alternative.

Quick Summary

No carb tortillas are made with alternative flours like almond or coconut flour, plus high-fiber fillers such as modified wheat starch, cellulose, and oat fiber to reduce the net carb count. Binders like xanthan gum and vital wheat gluten provide elasticity and texture. Commercial versions also contain preservatives and leavening agents.

Key Points

Alternative Flours: Instead of wheat, ingredients like almond flour, coconut flour, and vital wheat gluten are used as the low-carb base.
High-Fiber Fillers: Modified wheat starch, powdered cellulose, and oat fiber are common additions that provide bulk and texture, allowing a high total carb count but a low net carb count.
Essential Binders: Xanthan gum, guar gum, and psyllium husk powder are critical for providing the necessary elasticity and flexibility to prevent the tortillas from falling apart.
Commercial Additives: Store-bought versions often include leavening agents like baking soda and preservatives like calcium propionate to ensure freshness and shelf stability.
No Sugar Added: Many brands use natural, zero-calorie sweeteners like steviol glycosides to avoid adding sugar and keep the flavor neutral.

No-carb or 'zero net carb' tortillas have become a staple for those following ketogenic and low-carb diets. But what exactly are they made of? Instead of traditional corn or wheat flour, these products rely on a careful blend of alternative ingredients that mimic the texture and flexibility of their high-carb counterparts while keeping the carbohydrate count low.

The Base Ingredients: Flours and Fiber

To replace traditional flour, manufacturers use a combination of different flours and high-fiber additions. This mix provides structure and body to the tortilla without contributing a significant amount of digestible carbohydrates.

Almond Flour or Meal: A popular keto-friendly base for many homemade low-carb tortillas. It is rich in healthy fats and protein, offering a slightly nutty flavor.
Coconut Flour: Often used alongside other flours, coconut flour is highly absorbent and provides a soft texture. A little goes a long way, as its high fiber content helps reduce net carbs.
Vital Wheat Gluten: This ingredient is a protein extracted from wheat that provides elasticity and a chewy texture similar to regular flour tortillas. Since it is almost pure protein, it does not significantly contribute to the carbohydrate count.
Modified Wheat Starch: This is a processed form of wheat starch that is not fully digestible by the human body, allowing it to be counted as fiber rather than a net carb. It is a crucial component in many commercial 'zero net carb' products.
Cellulose Fiber: An insoluble fiber derived from plants, cellulose provides bulk and structure while adding zero net carbs. It helps to create a soft, pliable texture.
Oat Fiber: Different from oat flour, oat fiber is an insoluble fiber derived from the outer shell of the oat grain. It adds bulk and texture with no digestible carbs.

Binders and Stabilizers: The Secret to Flexibility

One of the biggest challenges in making low-carb tortillas is achieving the flexibility and elasticity of a traditional flour tortilla. These ingredients help solve that problem.

Xanthan Gum: A carbohydrate-based binding agent that acts as a powerful thickener and stabilizer. It provides the necessary elasticity to prevent the tortillas from cracking when folded.
Guar Gum: Similar to xanthan gum, this plant-based ingredient is used as a thickener and stabilizer to improve the texture and mouthfeel.
Psyllium Husk Powder: This soluble fiber, derived from the seeds of the Plantago ovata plant, absorbs moisture and helps bind ingredients together. It is a popular addition in many homemade keto tortilla recipes.

Leavening and Preserving Agents

To ensure commercial tortillas are soft, fresh, and have a good shelf life, several other ingredients are used.

Baking Powder/Baking Soda: These are leavening agents that help the tortilla puff up slightly when cooked, creating a lighter texture.
Fumaric Acid: An acidity regulator that acts as a dough conditioner to improve flexibility and serves as a natural preservative.
Calcium Propionate and Sorbic Acid: Common preservatives used to prevent the growth of mold and extend the shelf life of the product.
Steviol Glycosides (Stevia): Some brands use natural, zero-calorie sweeteners like stevia to enhance the flavor without adding sugar.

A Comparison of No-Carb and Traditional Tortillas


Feature	No-Carb Tortillas	Traditional Flour Tortillas
Primary Flour	Almond flour, coconut flour, vital wheat gluten, modified starches	Wheat flour (refined or whole wheat)
Net Carbohydrates	Often 0–5 grams per tortilla	15–20+ grams per tortilla
Fiber Content	High; contains added cellulose, oat, or other fibers	Low, unless made with whole wheat
Binders/Structure	Xanthan gum, psyllium husk, vital wheat gluten	Naturally occurring gluten in wheat flour
Texture	Can vary from soft and pliable to slightly more delicate; may be less stretchy	Soft, chewy, and highly flexible
Flavor	Can have a slightly nutty or neutral flavor; depends on ingredients	Classic neutral flour flavor
Digestibility	High fiber content can be easier on blood sugar but may cause digestive upset for some	Can spike blood sugar due to high simple carb content

What 'Zero Net Carbs' Really Means

The term 'zero net carbs' is a crucial concept for understanding these products. Net carbs are calculated by subtracting dietary fiber and sugar alcohols from the total carbohydrates. The high fiber and low-digestible-starch ingredients used, such as modified wheat starch, allow a product to have a total carb count of 15-20 grams, but a net carb count of zero after subtracting the fiber. This is why no-carb tortillas can have a list of ingredients that includes wheat-based items but still be considered low-carb for those counting net carbs.

Conclusion: More than Just a Wrapper

No-carb tortillas are a testament to food science, blending various flours, fibers, and binders to create a convincing, low-carb alternative to a culinary staple. From homemade almond and coconut flour versions to commercial products with specialized fibers and starches, the ingredients are selected to replicate the texture and function of traditional tortillas while catering to specific dietary needs. Understanding this list of ingredients empowers consumers to make informed decisions and choose the best option for their health goals.

For a deeper dive into the health benefits of a low-carb diet, you can refer to sources like the National Institute of Diabetes and Digestive and Kidney Diseases.

Frequently Asked Questions

The 'zero net carb' count is primarily achieved by adding a large amount of indigestible fibers, such as modified wheat starch, cellulose fiber, and oat fiber. Net carbs are calculated by subtracting fiber and sugar alcohols from the total carbohydrates.

Not necessarily. Many commercial no-carb tortillas use vital wheat gluten to provide elasticity and a chewy texture, and are therefore not gluten-free. If you have a gluten sensitivity or allergy, always check the ingredients list for wheat-based components.

Wheat is used in no-carb tortillas in the form of wheat protein isolate and vital wheat gluten. These are almost pure protein and are added for texture and structure without significantly increasing the net carbohydrate count.

Homemade recipes often use simpler, whole-food ingredients like almond flour, coconut flour, psyllium husk, and eggs. Store-bought versions rely on industrial-grade fibers and starches to achieve a specific texture and longer shelf life.

Yes, their taste and texture can be different. While some commercial brands have successfully mimicked the flavor and mouthfeel of traditional tortillas, homemade versions with coconut or almond flour will have a slightly different, often nutty, flavor profile.

For some individuals, the high fiber content, particularly from ingredients like modified starch and cellulose, can lead to bloating or other digestive discomfort. It is recommended to start with a small amount to see how your body reacts.

Whether they are considered 'healthy' depends on your dietary goals. For those on a keto or low-carb diet, they are a better option than traditional tortillas. They are often high in fiber, which is beneficial for digestion. However, they are highly processed and not considered a whole food.