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Keto Cauliflower Tortillas

Soft, flexible low carb cauliflower tortillas made simply with riced cauliflower, Parmesan cheese, and eggs.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer
Cuisine American
Servings 6 tortilla
Calories 48 kcal


  • 1 head cauliflower chopped
  • ½ tsp salt
  • 2 large eggs
  • ½ tsp pepper


  • Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. 
  • Chop your cauliflower into small pieces. Add it to a food processor until a superfine consistency, as close to flour as possible. Transfer to a bowl and add salt. Microwave for 5 minutes.
  • Drain the cauliflower and use a cheesecloth or kitchen towel to squeeze out all the moisture from it.
  • Add the drained cauliflower into a bowl, add the eggs, pepper, and any other spices and mix well. Form 6 balls of the mixture and place them on the baking sheet. Press them into a circular, tortilla shape.
  • Bake the cauliflower tortillas for 20 minutes, flipping halfway through.
  • Bake the cauliflower tortillas for 20 minutes, flipping halfway through.


To Store: Cauliflower tortillas should be stored in the refrigerator, and covered, for up to 3 days.
To Freeze: Place leftovers in a shallow container or individual ziplock bags and store them in the freezer for up to 2 months.
To Reheat: These tortillas are best reheated on a non-stick pan, until warm and crisp on the outside.

Nutrition Facts

Serving: 1tortilla | Calories: 48kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Sodium: 246mg | Potassium: 312mg | Fiber: 2g | Vitamin A: 91IU | Vitamin C: 46mg | Calcium: 31mg | Iron: 1mg | NET CARBS: 3g
Keyword cauliflower recipe, cauliflower tortillas, cauliflower wraps, keto cauliflower tortillas, tortillas