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- Inspiration: Easy Coconut Flour Recipes
- The Best Low Carb Paleo Tortillas
- Troubleshooting: How To Make Coconut Flour Tortillas
- How To Store Low Carb Wraps
- How To Make Wraps With Keto Low Carb Tortillas
- Tools To Make Coconut Flour Tortillas
- Low Carb Paleo Tortillas Recipe - 3 Ingredient Coconut Flour Wraps
I’ve been wanting to experiment with paleo tortillas and low carb tortillas for quite some time, ideally checking both boxes. I love low carb salads and leftovers for lunch, but sometimes I miss the convenience of having a sandwich or wrap.
And keto tacos? The best. Try them with these coconut flour tortillas, and then try almond flour tortillas to see which you like better.
Paleo wraps don’t have to be fragile, relatively high in carbs, or complicated to make. Try this low carb coconut flour tortilla recipe and see for yourself!
Inspiration: Easy Coconut Flour Recipes
I love easy coconut flour recipes, so decided to use that as a starting point. I use my Wholesome Yum Coconut Flour.
The main thing to worry about with coconut flour is that it absorbs a lot of moisture. It can also be a little fragile. But, that also means it’s soft and light.
With that in mind, an idea struck me to combine coconut flour and eggs. Then, I would thin out the mixture with almond milk and try frying up some low carb tortillas with the resulting batter. To be honest, I didn’t expect my idea to work. I mean, it’s only three ingredients. Palatable keto bread replacements tend to be a struggle.
I truly couldn’t believe how well these paleo tortillas turned out – you just need to get the ratios right.
The Best Low Carb Paleo Tortillas
I’m pretty happy with how strong these keto tortillas are. No, they are not as sturdy as “real” flour tortillas, but sturdy enough. You can fold them or roll them up, and they won’t rip or fall apart, within reason. That makes them perfect for both paleo wraps and low carb wraps alike.
One reason that I consider these the best low carb paleo tortillas is how simple they are. I love coconut flour recipes that I can make on a whim using ingredients I have at home! And, the fact that they are super light is just a bonus.
Only 55 calories and 1 gram net carbs each!
You could also customize them with your own herbs and seasonings to your liking. I recommend these:
- Italian seasoning for Italian flavor
- Cumin and paprika for Mexican flavor
- Salt – I recommend a bit of sea salt to the low carb tortilla batter, so that they don’t taste too sweet from the coconut flour.
Troubleshooting: How To Make Coconut Flour Tortillas
Based on feedback from readers, I thought it would be useful to include some tricks for making these coconut flour tortillas. Although they only have three simple ingredients, getting the ratios to work together correctly does require adjustments sometimes. Without gluten to bind them together, low carb tortillas do require a little practice, but it’s well worth it.
Getting The Right Batter Consistency
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. A few tips to get this right:
- 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.
The Correct Process For Frying Coconut Tortillas
The second part of the recipe is the frying process, and I have some pointers here as well:
- 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 below on handling both.
That being said, 3-ingredient coconut flour tortillas are not as sturdy as flour tortillas. If you want them more sturdy, you can add one of these (not both), in these amounts:
- Gelatin powder – 1 tablespoon
- Xanthan gum – 1/4 teaspoon
How To Store Low Carb Wraps
Can you make them ahead?
Yes, you can make low carb tortillas ahead of time. They store well in the fridge.
How to store coconut tortillas
The best way to store them is with paper towels between each one, to absorb any moisture. Then, place them in the fridge.
Can you freeze paleo tortillas with coconut flour?
Yes, you can freeze coconut tortillas! Just line parchment paper between them and freeze.
Thaw them in the fridge or on the counter before using, and pat with paper towels if there is any moisture remaining.
How To Make Wraps With Keto Low Carb Tortillas
Hopefully, the above troubleshooting suggestions are helpful. It takes some practice to get these right, but it’s worth it to be able to have paleo low carb wraps! I love the convenience of having them as an option for lunch or dinner.
Some of my favorite ways to use them are:
- Soft shell tacos – Just brown some meat with some homemade taco seasoning, or use barbacoa beef!
- Quesadillas – Stuff them with shredded chicken and melt-y cheese. (I also have a keto quesadilla recipe in my cookbook.)
- Buffalo chicken wraps – You can also make a vegetarian version using buffalo cauliflower instead.
- Enchiladas – Try my keto chicken enchiladas recipe.
Now, I’m excited to hear how you’re using these low carb paleo tortillas. Let me know in the comments below!
Tools To Make Coconut Flour Tortillas
Click the links below to see the items used to make this recipe.
- Balloon whisk – Sturdy and effective for whisking batter!
- Hard-anodized skillet with lid – This one is the perfect size for making coconut tortillas. It heats evenly, isn’t too big or too small, won’t stick, and won’t scratch.
- Large silicone turner – It can help pick up most of the tortilla, reducing the risk of breaking when flipping.
Low Carb Paleo Tortillas Recipe with Coconut Flour:
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Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Low Carb Paleo Tortillas Recipe - 3 Ingredient Coconut Flour Wraps
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GET FLOURSInstructions
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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).
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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.
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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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Recipe Notes
Exact amounts of eggs and milk needed can vary slightly based on your brand of coconut flour, how tightly it sits in the measuring cup, etc. The post above explains how to get the right consistency, and how to thin out the batter if it's too thick.
For the best low carb paleo tortillas, please see additional preparation and troubleshooting tips in the post above!
Ingredient amounts were adjusted slightly in September 2017, based on repeated experiments and feedback.
A variation with optional gelatin is an option for more pliable, sturdy tortillas. This requires an extra 1/4 cup almond milk.
Serving size: 1 8-inch tortilla. Nutrition info does not include optional ingredients.
Video Showing How To Make Low Carb Tortillas:
Scroll up a bit to see the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Low Carb Tortillas!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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672 Comments
Judy
I made these for a cheese taco night. I didn’t want to make dough and break out the tortilla press. Very easy.
They were OK, but I’m really looking forward to having a breakfast burrito with them tomorrow! Should be delicious
Chris
Oh yeah, did not use any optional ingredients.
Chris
Never had much success with crepes, so unsure about this. There is a learning curve with the technique, but I figured it out about 1/2 way thru. I also kept adding just a little milk before cooking each wrap, to make it a little thinner (coconut flour really does absorb a lot of liquid. Even my picky eater liked it!
K
I followed the exact recipe and used xantham gum. It turned out as pancakes or egg wrap! The taste is eggy. I wasted 6 eggs for nothing!
Wholesome Yum M
Hi K, It sounds like you used too much batter per tortilla. They should be thin like tortillas, not thick like a pancake.
Tammy
Mine just crumbled when trying to flip them over?
Wholesome Yum M
Hi Tammy, Did you cover these tortillas with a lid while they cooked? This will help to cook through and hold together so you can flip them. There are more tips in the post above.
Claire Marshall
Had problems with the first one but then I re read the instructions and put a lid on. Then next 3 didn’t stick at all.
Thank you. Looking forward to my fajitas later
Linda
These were great! I used Xanthan Gum, and since I didn’t have Almond milk, I used regular milk. I halved the recipe and they cooked up well and were pretty flexible. I used a small white ceramic pan and Avocado oil spray. Taking one to my GF daughter to try and Ill make them again!
Michaela Patch
I couldn’t get it to work in my frying pan. It kept sticking like crazy. They did work in my waffle cone maker, but they really, really tasted like egg.
Wholesome Yum M
Hi Michaela, Sorry these didn’t suit your tastes. I have a recipe for Cauliflower Tortillas and Almond Flour Tortillas as well. I hope you find one you enjoy!
Mary
Easy to make and yummy to eat.
Kelly
Can you use egg whites only?
Wholesome Yum M
Hi Kelly, Sorry, the yolks are needed for the texture of the tortillas to turn out.
Katherine a werthmann
You’re heading says three ingredient keto friendly coconut flour tortillas and then the recipe is 7 ingredients and two of which are not common to every household. So it’s a little confusing. Plus it legitimately took me 30 seconds of scrolling down from the recipe just to get to your comments section.
Wholesome Yum M
Hi Katherine, This recipe only requires 3 ingredients. The additional ingredients are optional. Salt, cumin, and paprika are optional for flavor. The gelatin powder is optional for more pliable tortillas. I hope this helps to clarify.
donna
what do you think about using ground flax seed paste in place of eggs for those who can’t eat eggs?
thanks for your ideas.
Wholesome Yum M
Hi Donna, I don’t recommend doing this. 6 eggs is too many to replace with flax eggs. Flax eggs work best only replacing recipes with 1-2 eggs. I do have other tortilla recipes that may fit your needs better. Here is a recipe for Jicama Tortillas and here is one for Almond Flour Tortillas (which you can use flax eggs for).
Mohamed Shalaby
Followed it to the letter and it has nothing to do with bread .. it is just omelets with a hint of coconut.. soft as an omelet.. smells like omelet.. it is basically omelets with coconut.
Should not be there some butter or oil? Not sure if adding some would have changed the outcome.
Wholesome Yum M
Hi Mohammed, I am sorry this recipe didn’t turn out as expected. They are not intended to be bread-like, they meant to be like a tortilla.
Tamera
I made these last night to go with keto philly cheese steak casserole. They turned out great. My son even ate them. Just a note, the first couple of tortillas fell apart. I had to run an errand, when I got back it seemed like the batter settled or thickened. (probably the coconut flour and gelatin) next time I will let it rest for 15 minutes before cooking. I will be making these again!
Marisol
Love your recipes and appreciate you taking the time to help. Wondering if I can use almond flour instead of coconut flour? Will this change the net carb count?
Wholesome Yum M
Hi Marisol, I’m sorry, you can’t switch flours in this recipe. If you would like to make an almond flour tortilla, try this one: Almond Flour Tortillas.
Valerie
Hello – these were no so bad – sort of like “egg wraps”. They turned out more like omelettes the wraps for me. How can I get them less “eggy”? Followed the recipe using xanthum gum. – thanks
Wholesome Yum M
Hi Valerie, If you don’t care for the egg flavor, then you can increase the amount of spices used to your liking,.
Sean Nguyen
Mine came out great. However, it was a little coarse when you bite into it. Almost like a pancake. Do anyone have any tips on how to make the texture smooth like a regular tortilla? Also any recommendation on neutral flavoring type coconut flour
Wholesome Yum M
Hi Sean, Use a whisk or you can bring the mixture together in the blender. That will give the ideal, smooth consistency.
Keleeh
I have to comment that your website is so over the top busy. I cannot read something you posted without the page constantly shifting because of the ads and pop ups! I was interested in your recipes but cannot stand being on your crazy page! I get that you make money from ads but the level of distraction for people like myself (who have ADD Type 2) that just want to get some information is not worth the visual olympics I have to go through every time I enter your site!
Wholesome Yum M
Hi Keleeh, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Cara
Totally agree with this. Can’t wait to try this recipe but the page is just so busy with ads. Luckily, I found the PRINT RECIPE button which made it easier to read. Don’t want to be critical; just wanted to provide some constructive feedback. Like I said, can’t wait to try out this recipe, though…thanks!
Katherine
Oh my gosh! This recipe is so wonderful, so versatile and so welcome. Some things I learned during this first attempt – start at medium and work up rather than medium high and working down. I used heavy cream for my liquid and made the recipe exactly as stated minus seasoning, but with salt and gelatin. Started with my favorite non-stick pan, but too large to move the batter around. Still good, but after switching to my smaller non-stick the result is great. Thank you so much.
Robert Fowler
Have you ever made bigger tortillas? I fantasized about making one that would be more of a burrito. Probably not strong enough, but thought I would ask.
Wholesome Yum M
Hi Robert, Sorry, these are not sturdy enough for a large burrito.
Krisanne
Hello, Just made these for the first time and yes first 2 broke up a bit but the rest were perfect as I changed the spatula I was using to flip them, I added some Cumin and next time will add more herbs and seasoning, thanks so much for a great recipe. Cheers
Robert Fowler
You mentioned adding 1/4 cup almond milk with the gelatin. Does the same apply to the 1/4 tsp of Xanthan gum? Do we add more milk?
Wholesome Yum M
Hi Robert, No you do not need to add more milk when using the xanthan gum. Thanks for clarifying!
Fiona
Was so excited but ended up being so disappointed! Must be me based on some of the other successful comments here but absolute disaster for me! Followed the recipe to a T and added a bit more almond milk to thin it. The video makes it look so easy but I could not flip them without them breaking and looking like scrambled eggs. Tried all the tricks posted here but unfortunately a complete flop for me! ☹️
Wholesome Yum M
Hi Fiona, Ratios are very important in this recipe. If you need to thin out the batter, the recipe needs equal proportions of egg and almond milk to keep the ratio for the tortillas correct. Too much of either ingredient and they won’t hold together as well. I hope this helps!
Riham
Hello thank you for the recipe! I will try it today, is there any substitute for the eggs?
Wholesome Yum M
Hi Riham, Not in this recipe, sorry. The eggs are crucial to the recipe.
Jane
No no no the tortillas were breaking. I did not enjoy making these tortillas, the first recipe that I did not like. Sorry.
Lisa
Do you have a gram weight for the coconut flour?
Wholesome Yum M
Hi Lisa, It’s 56 grams. You can change the ingredient measurements from US Cups to Metric in the recipe card.
Helena
Delicious and very easy to make, will be adding the gelatin next time as they were delicate to roll – would be amazing used as crepes on a dessert too!
Susan Y.
I would like to respectfully amend my earlier review. I was frustrated because they tore up into pieces when turning them. I continued on and discovered the secret and hoped my experience might help someone else with this problem. Your pan needs to be VERY hot. As in, when you pour the batter in, it sizzles loudly like chicken frying. Haha. If they are tearing up, your pan is not ht enough! That is all. They are kind of eggy but I actually like the coconut flavor. Thank you for this recipe!
Irene
Almost finished making them. They look fabulous. Exactly as your recipe, including the paprika & cumin. Used a copperstone 8” pan, timed for 2 mins each side. Made 11. I wish I could send you a picture !
Rose
I made these these the other day and after the first one came out more like a pancake (the mixture was runny, not thick), I decided to just go with it and added a bit of monkfruit sweetner. I ended up with 15-20 pancakes. They were great with sugar free maple syrup and cream so I’m going to keep making them as pancakes 🙂
Roxanna McDade
Pretty tasty. I only used 4 eggs and added more almond milk & a little oil. They came out perfect. I wonder why you use so many ads? I can’t even read the recipe on my phone because they keep popping up.
Wholesome Yum M
Hi Roxanna, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Rachael Chew
Hi, does this recipe work for 2 servings? Because i’ve tried many recipes by trimming to 2 servings and it fails all the time.
Wholesome Yum M
Hi Rachel, When the recipe is scaled down that much, it becomes difficult to measure the minuscule amounts for each of the ingredients. I suggest making a larger amount (change the recipe from 12 servings to 6) and then freeze what you don’t use. Layer the tortillas with parchment paper in between each one and they will freeze great! I hope this helps.
Lorraine Luciano
Hi, I am very interested in this recipe, sounds amazing, but have you tried to use almond flour instead of the coconut, if yes whats the ratio? THANKS FOR SHARING
Wholesome Yum M
Hi Lorraine, Almond Flour won’t work for this recipe. It requires a batter consistency that you can’t get using almonds.
Michelle Coniglio
Am I able to use Xanthan gum instead of gelatin? Thank you
Wholesome Yum M
Hi Michelle, Yes, but scale the amount down to 1/4 teaspoon.
Tobius Manning
Not bad but the coconut taste makes them useless. I tried tacos and nothing hides the taste of coconut. Ended up making whipped cream and using them for a layer’d frozen cake.
Wholesome Yum M
Hi Tobius, I’m sorry these tortillas didn’t suit your needs. Brands of coconut flour can vary in flavor, some more neutral than others. I hope you decide to give this recipe a try again perhaps with a more neutral tasting coconut flour.
Trish Campbell
I really struggled with these. The batter was easy and smelled delicious when I was cooking them. But I had a terrible time flipping them and getting them out of the pan. I followed the recipe and added more milk to thin the batter, but still destroyed the first two. Then I got a beauty wrap out of the pan, then struggled again. In the end I got four good wraps and chucked four as well. At first I thought the successful ones were because of a high heat pan and some oil for frying, but then I lost a couple more. Ugh. I ended up getting two good wraps made, eating them with a knife and fork, and pitching everything else. Items of note: 1. I have never made crepes before so I dont have the benefit of experience, 2. I used exactly the same pan as the one in your video, 3. I absolutely HATE wasting food which only emphasized my failure, and 3. I feel it’s important to mention that I have attempted several of your recipes and this is the only one that I found disappointing. 🙁 I would appreciate your feedback. Thank you!
Wholesome Yum M
Hi Trish, I’m sorry this recipe didn’t turn out as expected. It does take a little practice in the technique to get the tortillas the right thickness. Did you cover them while they cooked? The steam really helps to lift them from the pan for removing. By the way, I hate wasting food too, so I understand how you feel. If the tortillas don’t turn out in one piece you can always bake the smaller pieces until crunchy and use them as chips.
Nikki
I made a batch and was satisfied. They do taste like crepes a but….coconut flavor
or pancakes but overall, I have no complaints. I enjoyed them.
I would recommend not making them so thin so they can hold toppings and using spray between each tortilla. Also use a mixer to combine. I tried whisking and it looked like a hot lumpy mess but the hand mixer took 97% of the lumps out and the finished product was delicious.
Sassy
Is there a substitute for Almond milk?
Thank you
Wholesome Yum M
Hi Sassy, You can use any milk substitute you like here.
John
Can I use water?
Wholesome Yum M
Hi John, I have not tried this, but water should work fine in place of almond milk.
Rena
I made these today followed the recipe to the tee. I used gelatin powder. The first one fell apart a little then I got the hang of it. I am on keto and just miss some dishes. I have some sliced buffalo chicken from the deli and made a sandwich with pepper jack cheese it was not bad at all. I cut up some parchment paper to hold the sandwich and it worked out. My husband is not crazy about the coconut flour, he said it’s ok. I this is definitely a keeper for me.
Chris Stevens
Hello, not much on cooking chemistry but, what if you added a 1/4 tsp or less of psyllium husk?
I’ve heard that it can add a chewiness to certain bread-like recipes.
I’m asking first because if it’s a totally stupid thought I don’t want to even try.
Curious
Chris
Wholesome Yum M
Hi Chris, You are correct, psyllium husk does add a bread-like texture to recipes. I have not tried this, so I don’t know how it would work out. If you decide to give it a try, please let us know!
Mikki
I had so much fun making this!!! First tortilla was an eggy mess fail. Second tortilla resembled a thin pancake and had the sweet angel food cake taste. I started eating the second one with strawberries while waiting on the third. I burnt a few but trying to get them super thin to coat the pan was fun. The final one was very crepe like I’m assuming because I’ve never eaten crepes but the look like them. Anyway I love them and I’m so happy with the results. Thank you!!
Mary
No matter how much coconut oil they stuck and were ruined. Its a stainless fry pan.
Maya | Wholesome Yum
Hi Mary, I recommend a nonstick pan for these – otherwise they do stick pretty easily.
April
This recipe is amazing and I fell in love after the first bite. I’m on keto and feel like I miss out on simple things like wraps all the time and getting to see (and taste) these results I felt overjoyed! Thank you for sharing. Have you kept extras in the fridge before? If so, how long do they keep? Would you suggest reheating them?
Wholesome Yum M
Hi April, Yes, you can store these in the fridge or the freezer. When you are ready to use, them you can re-heat in a warm oven for 10 minutes, or in the microwave for about 20 seconds.
Lucinda
Hi.
I’m from South Africa and just recently found you via Pinterest. I’ve been on clean Keto since January. Finding clean food in South Africa is a challenge. I was delighted to find a recipe that can be used like pancake batter. I made these early this morning for lunch today. It is absolutely gorgeous! Thank you so much for sharing. I followed your instructions to the letter, used the optional gelatine and fried a quarter cup at a time. They came out beautifully and taste amazing. I added some spices (cloves, nutmeg and cumin) to mask the sweetness of the coconut flour. This will be one of my staples.
Deb
I hard a hard time with this recipe. Came out more like pancakes. I used more almond milk and an extra egg to get it runny….so I could move it around like a crepe… it was a no go… any ideas?
Wholesome Yum M
Hi Deb, I’m sorry these didn’t turn out as you had hoped. Did you let the batter sit for very long? Coconut flour is super absorbent, so the longer it sits, the thicker it gets. If you haven’t yet, I suggest checking out the video in the recipe card, which shows the process for cooking these tortillas. I hope this helps!
Fena
This recipe really caught my eye, as I love and miss quesadillas so much. I tried the recipe but it didn’t work out well. The texture of the mix was a great balance between liquid and very light thickness. As I poured it on the pan it looked very well. I covered it and let it brown, the problem came when I flipped them. The tortilla didn’t hold and broke, and the cooked texture of the mix was similar to something between milky scrambled eggs and crepes that do not stick together.
I used 6 eggs and the gelatin powder. Is it possible that due to the gelatin powder I should have added maybe an extra egg? The eggs I bought were rather small, could this be the reason? Or maybe it was too thick?
I see in the comments that many had success and I really want to be one of them. Thanks! 🙂
Wholesome Yum M
Hi Fena, Did you happen to watch the video in the recipe card? That will give you an idea of the batter texture and consistency.
Jo
This 3 ingredient recipe did not work at all. I am highly disappointed that anyone is pretending it does. I ended up with the equivalent of grits.
Wholesome Yum M
Hi Jo, I’m sorry this didn’t turn out as you had expected. Grits are quite thick compared to the batter for these tortillas. Is it possible that a liquid was skipped when making the recipe?
Kiran
Hi
Can we use psyllium Husk instead of gelatine
Wholesome Yum M
Hi Kiran, I would not use psyllium husk in place of gelatin. Gelatin will give these tortillas elasticity, which you will not get from the psyllium husk powder.
Samantha
These were easy and very tasty. We didn’t find them to be eggy but if you do, just add seasoning, easy. Thank you for sharing the recipe with us!
Janet Huyton
Thank for the recipe, going to try it tonight and freeze to take on holiday for Shrove Tuesday with a tin of chicken in white wine sauce and tin of mushrooms 🙂
Melody
How many tortillas does this recipe make?
Wholesome Yum M
Hi Melody, This recipe should make 12 tortillas.
Weronika
I’m only starting my keto journey and after over a month I got bit bored with repetitive foods, even tho results are amazing. I made those tortillas to fulfill my comfort food cravings with quesadilla and it turned out just great!
My only problem is that I managed to get only 8 of them, not 12? I used about 20cm diameter pan, followed recipe, I believe batter was just right as they look beautifully – something between crepe and pancake. But why I’m short of 4..?
Wholesome Yum M
Hi Weronika, It sounds like your tortillas may have been a bit thicker than mine were. Next time try to roll them out a bit thinner so you can reach the yield of 12 for the recipe. Best wishes!