Coconut Flour Tortillas - Wholesome Yum (original) (raw)

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• Why You Need My Coconut Flour Tortilla Recipe
• Ingredients & Substitutions
• How To Make Coconut Flour Tortillas
• My Recipe Tips
• Serving Ideas
• More Easy Coconut Flour Recipes
• Coconut Flour Tortillas Recipe card
• Recipe Reviews

These low carb paleo tortillas with coconut flour came about when I missed the convenience of having a wrap for lunch, instead of my usual low carb salad or leftovers. I only had a few pantry basics on hand, and these 3-ingredient coconut flour tortillas are what came out of it!

I’ve since made these keto tortillas that I like even better (they have a more traditional dough rolled out with a rolling pin, and come out more dense and sturdy), but these coconut flour wraps are still a great nut-free option.

The main concerns with coconut flour are that it absorbs a lot of moisture and can be a little fragile, but it’s also soft and light, which is a plus. After some experimentation, I came up with these coconut wraps!

I love easy coconut flour recipes, so decided to use that as a starting point and add as few ingredients as possible. Of course, I used my Wholesome Yum Coconut Flour, which has a fairly neutral flavor and is milled super fine. Different brands absorb moisture differently, so results can vary by brand — that’s why this is the only flour I’ll use for these wraps!

Here I explain the best ingredients for my paleo flour tortillas recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Wholesome Yum Coconut Flour – This is the best coconut flour out there and it’s made with just one ingredient: pure, premium organic coconuts.

SWAP: Wondering if you can make paleo tortillas with almond flour?

Almond flour won’t work in this recipe, but you can make these keto almond flour tortillas instead.

• Eggs – Crucial for holding the tortillas together. Sorry, I don’t recommend substitutes here.
• Milk Of Choice – You can use any keto milk of choice, or make the unsweetened version of my homemade almond milk. Use coconut milk beverage (not canned) for a nut-free option. Regular dairy milk will work from a recipe standpoint, but is too high in carbs for keto.
• Sea salt
• Gelatin Powder – Be sure to use unflavored gelatin. This is an optional ingredient, but helps make pliable and sturdy tortillas.
• Optional Spices – Cumin and paprika work well.

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix batter. In a large mixing bowl, whisk coconut flour, eggs, almond milk, sea salt, cumin, and paprika together until smooth.
2. Add gelatin (if using). Whisk in, followed by additional almond milk.

TIP: Sprinkle gelatin, don’t dump.

Sprinkling will help it incorporate into the batter more evenly.

1. Cook coconut flour wraps. Pour the batter into the skillet and immediately rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered, until edges are golden and bubbles form in the middle. Flip over and cook other side for another few minutes.

My Recipe Tips

• The most important thing to watch for is the right consistency of the coconut flour batter prior to frying. It should be liquid and easy to pour, but not as thin as water.
• Let the batter sit for a couple of minutes after mixing, to account for the thickening process that is natural for coconut flour. Only then can you judge the consistency.
• Remember, different brands of coconut flour vary. This will affect the exact amounts needed when adding liquid ingredients. (I recommend this coconut flour!)
• If the batter is too thick, add additional eggs and almond milk in equal proportions to thin out the batter. Equal proportions are critical here. The tortillas will taste too egg-y if you add only eggs, but they won’t hold together if you add only milk. If it’s too thick overall, you’ll end up with pancakes or even something resembling scrambled eggs. As long as you thin it out properly, you’ll be just fine.
• Stove temperatures vary, so you may need to adjust yours accordingly. I have a gas stove that gets quite hot, so medium heat works well. However, if you have an electric stove, or if you don’t see the tortillas darkening on the side touching the pan after 60-90 seconds, you may need to increase the temperature to medium-high.
• The paleo wraps should develop darker spots as shown in the pictures. If you are seeing only a light golden color, like a pancake, you need to increase the temperature and try again with the next one. To be honest, my first one in a batch usually doesn’t hold up as well, but the rest turn out great.
• Re-oil the pan with each new tortilla. This prevents sticking and helps them brown.
• A non-stick pan works best. I like to use a hard-anodized pan or ceramic coated pan to avoid Teflon, but any non-stick pan will work.
• Why Are My Tortillas More Like Pancakes? This happens if the batter is too thick. Check the consistency section above for tips on thinning it out.
• Why Do My Coconut Tortillas Fall Apart? The most common culprit is a pan that’s not hot enough or batter that’s too thick. See the tips above on handling both.
• 3-ingredient coconut flour tortillas are not as sturdy as flour tortillas. If you want them sturdier, you can add one of these (not both), in these amounts: Gelatin powder – 1 tablespoon or Xanthan gum – 1/4 teaspoon.

Need some ideas for using these paleo tortillas? Try these:

• Soft Shell Tacos – Just brown some meat with some homemade taco seasoning. You can also use barbacoa beef or pulled pork.
• Quesadillas – Stuff them with shredded chicken and melty cheese. (I also have a keto quesadilla recipe in my first cookbook.)
• Buffalo Chicken Wraps – You can also make a vegetarian version using buffalo cauliflower instead.
• Enchiladas – Try my keto chicken enchiladas recipe, which uses these coconut wraps.
• Pizza Toppings – Warm up tortillas with low carb pizza sauce and toppings (or just make paleo pizza crust instead!)

If you like this coconut flour tortilla recipe, you might also like some of these other coconut flour recipes:

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Tap underlined ingredients to see the ones I use.

Basic Coconut Flour Tortilla Ingredients:

• 1/2 cup Wholesome Yum Coconut Flour ▢
• 6 large Eggs (up to 7-8, see notes) ▢
• 1 1/4 cups Milk of choice (up to 1 1/2 cups, see notes; I recommend either almond milk or coconut milk beverage here) ▢
• 3/4 tsp Sea salt ▢

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking — it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).
2. If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
3. Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup (60 mL) of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.

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Serving size: 1 8-inch tortilla

• Tips: Check out my recipe tips above to help you get the right batter consistency, avoid tortillas that fall apart or turn out like pancakes, and make them as sturdy as you need!
• Store: Keep paleo tortillas in the fridge for up to a week with paper towels between them to prevent sticking.
• Reheat: Warm them up in the oven or microwave—just like regular tortillas!
• Freeze: Freeze with parchment between them, then thaw in the fridge or on the counter. Pat dry if needed.
• Note on nutrition info: Nutrition info is based on coconut milk (almond milk is similar), but dairy milk will add more carbs. Egg and milk amounts can vary depending on your coconut flour—check the post for tips on getting the right consistency. Want sturdier tortillas? Add gelatin plus 1/4 cup more almond milk!

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 64

Fat 3.5g

Protein 3.9g

Total Carbs 3.8g

Net Carbs 1.9g

Fiber 1.9g

Sugar 1.2g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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