Low Carb Paleo Tortillas Recipe – 3 Ingredient Coconut Flour Wraps

Can I use cream instead of almond milk?

How do you add in the gelatin?

I didn’t actually think this recipe could come out spongey like some comments said, but I 100% agree. The texture is so off. Not only is it spongey, but it also has a grainy mouth texture when you’re close to swallowing. I only made 2 before I just threw the batter out. The first, I made according to the recipe and it fell apart when I simply tried to fold it, and they weren’t even thin. After I tasted it, I added about a tbsp on cornmeal to help with the texture and also some baking powder, hoping it would help puff it just a tad so it would hold together a bit more. Cornmeal helped with the texture and the taste, but the coconut flour won over in the end and it still had that gritty texture when I was almost done chewing.

Thanks for all the hard work trying these, Maya, but this was simply not the recipe for me. I will have to settle for my dislike of coconut flour’s texture and just stick to almond flour recipes. On to another, I guess!

Do coconut flour and oil still taste like coconut? I’m not fond of it so haven’t wanted to buy the oil or flour unless I know it won’t be wasted. Are there other flours that don’t taste strongly of their main ingredient of the coconut does?

I really wanted this to work but will have to try again. I used Bob’s Red Mill coconut flour, a coconut powder milk substitute (mix with water), and titanium pan. The batter was so runny that I couldn’t flip the tortillas and ended up with scrambled eggs. Added more coconut flour to thicken the batter, left the batter in the pan longer, and was finally able to get them to hold together we’ll enough to flip but they were super dark on the first side by that time. They were also super bubbly and you can see through them. I was hoping to use them for enchiladas, but I don’t think they are sturdy enough. They do taste very eggy even with the cumin and paprika. Hoping to be more successful next time….

Made 10 out of 12. Only concern is they tasted pretty much of eggs. Can i add extra ingredients to remove the taste? The rest they’re good.

They did better for me baking them in 350 oven.
Baked on silicone baking sheet lightly covered w coconut oil till done on 1 side sprayed top and flipped to finish.
Came out great & more even

Love this recipe. Mine were not eggy at all but my eggs were a little on the small side. Can’t wait to expert with other uses like cutting in triangles and deep fat frying. Does anyone know the best way to store left overs?

These are amazing! They looked just like the photo when they were done. Per your instructions, I had to add more egg & milk to achieve the proper consistency but they were a breeze to make and they look & taste so wonderful. My only comment to readers who are making these for the first time would be that if you have difficulty flipping the tortilla …. it means they have to cook a little longer. My first tortilla was a little dark but after adjusting the temperature, the remainder came out beautifully! Thanks so much for a delicious and simple recipe!

Can we use xanthan gum instead of gelatin?

I made the recipe exactly as written. While I understand that Keto “bread type” recipes aren’t going to taste like the real thing, these, IMO, were awful! They had a “spongy” texture that was horrible. I ate one after making them, and tried another the next day. Ended up throwing out the rest. Very disappointing.

Made these using my Cucuna Pro crepe maker. They came out PERFECTLY!! (Even without the gelatin)
Excited to make a sweet versions of these and make a Mille Crepe Cake!!
(I took a pic but doesn’t seem like I can put it in these comments.)

Wonder if you could add just a little shredded cheese to them, like when you first pour it in the skillet and swirl to coat the skillet. Then just sprinkle it.
Cant wait to try the recipe.

Any idea if almond flour would be an equal substitute for the coconut flour??

Made these today, and they turned out good!
Followed your instructions (and hints) closely. Used an ordinary stainless-steel Revere Ware skillet 8″ wide & Peanut oil for frying.
Yield was 12 wraps and none got broken or messed-up. Flavor is mild and pleasant. Of course putting a zippy filling inside will be great.
Thanks for all your hard work creating lovely keto things!

How long do they stay good and how should they be stored?

Can you use Xanthan gum instead of the gelatin?

More like a crepe, but good.

I have been looking for a coconut flour recipe I could make myself.

Just made these exactly as written. Didn’t have to make any adjustments. A bit eggy so I may cut back on one egg next time. Overall I’m very pleased with my first attempt. My pull pork tasted great in these. Thanks!

I made these with a few substitutes. I used canned coconut milk instead of water. The initial consistency came out to that of crepes. A little too thick for my liking. They did taste a lot like the incredients as some had mentioned. In the future I’ll try these by adding 1/4 cup of water when using coconut milk. The above recipe yielded 12x 4.5 inch wraps.

I found it much easier to turn them when I put them on my griddle.

Hi Maya, I’ve just made these for the first time AMAZING. They are perfect and just what I needed to stay on low carb “I was seriously about to give up” I added 1/2 tsp of coriander, garlic powder and chilli powder 1 tsp of ground cumin and chicken bouillon powder, I also added 1/4 tsp xanthan gum powder. I’ll be making 2 batches of these every week, one for my husband when he gets a taste of these he’ll be blown away. Thank you so much for the great recipe, can’t wait to try your low carb seeded bread recipe

Thank You very delicious mine were too crepe like but i used canned coconut milk probably should have watered it down.,hot buttered out of the pan was heaven. Keto for over a year and this recipe is the best i have made.

I loved this recipe. I love crunch. You are great to help us beginners.

I found these tortillas tear far too easily and are incredibly crumbly. The only alteration I made to the recipe was that I used coconut milk instead of almond milk (because I already had it on hand. Could be why they tasted a bit too much like coconut and I couldn’t even taste my taco filling) and I did not add any salt. Well, I used extra large eggs instead of large eggs. Maybe the batter is too runny? I also used a slightly bigger skillet so I increased the amount of batter used per tortilla accordingly. I got the size and thickness of the tortillas right, but when I tried to flip them over, they just tore into pieces. And forget folding them. That was never going to happen. I had to eat my tacos with a fork. Are the extra large eggs the problem? Should I add more coconut flour to compensate for the extra egg? Apparently corn tortillas can be fried, too. You make the batter really dry (corn flour and water) and use a large ziploc freezer bag to flatten it out. I wonder if the same could be done with coconut flour. What am I doing wrong here? I really need to find a low carb tortilla recipe that works. I love my tacos and making tortillas out of baked cheese just doesn’t cut it.

Tried these today. I’m glad they are a low carb option but they came out more like crepes than tortillas. Maybe less eggs?

Could you use an egg substitute?

I made these tortillas for the first time today, I halved the recipe and they turned out perfectly and were delicious. They are certainly going to be one of my favourite recipes.

At approx. 92 grams of cholesterol, just counting the eggs and not other ingredients, is there anything I could use as a substitute for part of the eggs?

Can these be made with soy milk instead of the almond milk?

Love new recipes. Thank you! Looking for something different. I was really looking for a savory tortilla because all the low carb tortilla dishes I make for dinner taste like breakfast since there are so many eggs in it, but I don’t like tons of almond flour flavor either, So, just for fun and experimentation, I made only a half batch and I threw in 10 ground-up pork rinds, 1/4 C almond flour, an extra 1/4 cup almond milk, and paprika and cilanto (I was making chili verde). They came out pretty good! More savory than others. I didn’t even have to fry in oil because of the pork rinds. No sticking. I did have to pour in a spiral because once you lay it down, you can’t spread it well, but spiraling out worked well. Kept the same consistency of batter as you described. I will add a little LESS almond flour next time. I could taste it more that would be perfect. Thanks for all the great ideas!

I usually find things I make with coconut flour tend to have a very sweetish almost overwhelming coconut flavor to them… is the flavor of these super coconutty?

Love the taste! Thanks
May I know how many ml per 1/2 cup?
As my tortillas is too soft.
My 1/2 cup is 120ml.

Just try it, love the taste!
May I know how many ml per 1/2 cup?
As my tortillas is too soft.
My 1/2 cup is 120ml.

Love them! My first time using coconut flour. I’m using them to make two small pizzas for dinner and tomorrow… as pancakes with bacon !!!

Mine seem to completely fall apart? Not foldable?

I made this recipe tonight and they completely fell apart. I followed the instructions and even the tips… Any help is appreciated.

Have you tried the tortillas with almond or paleo flour instead of coconut?

Hey there! Love your recipes! I am making the almond bread right now and plan to freeze slices for a quick grab when needed. Do you know if you can do the same with these tortillas?

Super duper easy and taste great. I made these for myself on taco night and had others stealing them off my plate. I didn’t get major bubbling or golden edges but managed to work out the timing to get them right.

My tip would be to set a phone timer for 1m30s and add mixture/flip, rest timer and repeat. I managed to get the whole batch done in-between cooking off the meat and chopping veggies.

I followed the recipe to a T. I can not get them to turn out to where they do not tear! I made them thicker, thinner, made the batter thicker, thinner…none of this worked. Each time I flip or fold them, they fall apart. I have read all of the suggestions listed. Do you have any suggestions for me?

Do you have any tips for making the batter hold better after being cooked? Mine turned out like eggy pancakes and fell apart in the pan, out of the pan it was just horrible. They tasted great but didn’t work at all for me. I used coconut oil and coconut milk. Thanks!

These are delicious. However mine are more like crepes. The instructions said if this happens to increase the temperature but when I did that they burned. I am at high altitude (which changes every recipe in unpredictable ways) and cooking on some Chinese electric range that never ceases to mystify me, so it’s probably a problem on this end. I’ll keep this as the best Paleo crepe recipe I’ve ever had though!

These turned out like tasteless pancakes. I feel like I did something wrong or my batter was too thick…

Will these crisp up some if I fry in oil or on a grill like for quesadillas or chimichangas?

I am going to try these tonight! Cannot wait

Serving size states makes one 8” tortilla. Is this correct based on the recipe ingredients?

I wonder if after you’ve made them and they’ve cooled or are a day old, if you could brush with oil and pop in the over to create a chip, I used to do that wil flour tortillas for a healthier chip… if I could turn these into a crisp chip to eat with some guacamole my life would be complete!

Can these be frozen? I want to use them for packed lunches.

Does anyone try to add a pinch of baking powder and butter?

Delicious!!

Hello, can I have the recipe in grams?

I was wondering if I added some xanthan gum would that help keep them together since there isn’t any gluten?

Hi, I was wondering if you thought these would be able to be fried in a fryer after they are made? I make flautas and I was wondering If they would roll up with chicken and then get fried.

I made these using my Orgreenic crepe/omelet pan so I could flip easily. I’m making a keto chicken green enchilada casserole and didn’t want to just throw in cauliflower chunks as a filler substitute. These worked so well. My pan only made about 6″ rounds so I had to use less batter than called for, but that’s only logical. I also added a little Cumin, Chili Powder, Garlic Powder, Onion Powder, and pepper to balance the sweetness of the coconut flour. Thank you for the recipe. I’m excited to make wraps, breakfast burritos, and much more with these.

I made these with some extra tips.
I didn’t have almond milk so I used half milk half h2o. I used Nutiva coconut flour and used a knife after I measured one cup to make it perfect. I used olive oil on med heat. Also, when I noticed rips or gaps I filled them lightly in with a tsp. Pressed the new batter in with a spatula so it would cook at the same time with the majority of the tortilla. I used a larger cast iron skillet and it made 6 large. They turned out beautifully!
Thanks for the recipe!
Happy cooking!

They were more like crepes than tortillas, but still delicious. I used coconut oil in the pan for each one. I only got ten, not 12. My first two fell apart because the pan was not hot enough.

How many tortillas are in a serving?

Made these today, I got 7 delicious wraps. Thank you for this. These will be in the regular rotation. I didn’t realize my almond milk was vanilla until I was putting everything away. I had made a sandwich and it wasn’t noticeable. I added whatever spices were at the front of my cupboard. They would also be good if you added a touch of sweetener, cinnamon, vanilla … maybe a drop of lemon oil as a base for say raspberries and whip cream!! Yum!

I am not doing something right. I added extra milk to make it thinner, but they are more like crepes. There is no way they will hold any taco type fillings. And mine tried to fall apart when I went to turn them. Help!

Yes, I actually used canned organic coconut milk. I used the can shaken only in fridge about 4 hours, so not solid. It worked perfect as the recipe is written. I made up 1 batch plain. One batch I added cumin, dried cilantro, and paprika.

Just a hint on coconut milk, as I drink and use only the full fat milk or coconut cream myself. Take the can and put it into the fridge overnight. The thick “cream” will harden at the top. Carefully remove that. I put it in a plastic Ziploc bag. Just the liquid in your recipe. It might take several cans.

What do you do with the cream? Well, you can use it in your coffee instead of processed creamer. Just add it in first, then your hot coffee and stir. It doesn’t take much. Yummy. Or take a cold glass bowl, cold beaters, cold cream, add a splash of real vanilla, and either pure maple syrup or coconut sugar and whip it like you would for icing.

Personally, I never drink the coconut milk in a box. Additives.

I was so excited to try these. The first two came out like pancakes, so I thinned them out. Then they were overcooked and when I turned them over, they broke. I did taste them, and they tasted mostly of egg. I used a cast iron skillet. I was so disappointed. Are you considering or would you consider doing a YouTube on how you make them?

Yay! These were so easy to make! I’m happy to have a flour tortillas alternative that isn’t corn. I made them on my non stick electric skillet with a little bit of olive oil. Thank you!

Hi! Do you think it would be possible to change the milk to water?

You need a firm dough for a tortilla press.

Can these be made using heavy whipping cream instead almond milk?

Karen – there’s no reason you can’t have corn as a celiac, as pure corn contains no gluten. The only things you need to watch for are ensuring you buy pure corn flour (some ‘corn flour’ in packets is mixed with wheat flour) or pure cornmeal. Just check labels. Cornbread, however, is often made with wheat flour, so you should try to make your own.

What about gluten free plain flour?

I also had difficulty flipping the tortillas. I gave up after 2 attempts and decided to put the batter in microwave safe mugs. I made 4 delicious muffins which I served with raspberry chia seed jam! Yummy, yummy, yummy. Thanks for the recipe.

I made these tonight & though I had to add another egg + 1/4 cup almond milk, they came out great! These are going to be my “go to” recipe for tortillas from now on. If I can figure out how to make them larger (maybe a bigger silicone spatula?) I think they’ll work well for Greek gyros too with a slightly thicker batter. Thanks for this great, easy recipe!

Thank you for sharing this recipe! I love it. I’m very sensitive to wheat and all the other junk thats in tortillas. These were delicious. Next time I think I will add seasoning. They held together for my shredded pork tacos, queso fresca cheese and Cole slaw. Absolutely loved them! I cannot believe I was actually able to make these! Very easy to make.

Can I use cream as a substitute for the milk? I am banting, so I need to try add more fat to this. 🙂

Three words: A-maz-ing! I will never eat another psyllium wrap again. I’m thinking of adding some corn flavoring to give this sort of a flatbread taste, then using it to make Indian tacos or even to wrap carnitas.

I agree that getting the texture right is key. I had to add a little extra almond milk, but not much. And no, you can’t taste the egg ~ it’s the perfect low-carb wrap.

Thank you so much for this recipe, I will be trying it!! I found the exact bag of flour on the Canadian Amazon site and can you believe, it’s almost $80/bag! Needless to say, I will be using a different brand but will let you know how they turn out. Thanks again!

I had great success with this recipe! Using Trader Joe’s coconut flour, I had to add another egg and 1/4 c more almond milk to get the right consistency. I used 2 non-stick pans: the first pan was tortilla size (maybe 6 inches?), the other is 10-12 inches. Med-high heat, add cooking spray to both pans, then about 1/4 cup batter, swirl it to cover the whole base of the pan, cook until it looks sort-of dry on top, swirl to make sure it’s loose, then flip it right over into the other pan to cook on the other side. With two pans, adding cooking spray after each tortilla was cooked, it went quickly, and each one was perfect. On a ceramic plate, and covered with foil, they sat on the counter all day before being gently reheated before dinner (still on plate under foil). We had guests for dinner, and I had a plate of store-bought corn tortillas as backup (in case mine didn’t hold up to stuffing), but everyone preferred my homemade tortillas, and they held up just fine wrapped around pulled pork, slaw, salsa, avocado-cream sauce and hot sauce. Winner recipe!!!!

Hi! Have you experimented at all with just egg whites? Or perhaps less whole egg and some egg white? Thanks!:)

I tried replacing eggs with flax eggs and I failed.. Any tips on how I can replace the eggs as I can’t eat eggs? I wanted to try this very bad, the pictures look delicious!

Can you use coconut milk in place of almond milk?

I tried these tonight and the result was an eggy flavor, and kind of fluffy. Not very much like a tortilla!

Hi! I’m not sure what I did wrong and maybe you can give me some pointers but these turned out more like flat pancakes than tortillas. The whole bottom browned and looked like a pancake and they were so soft I couldn’t flip them without breaking. I was really looking forward to trying these! I had the heat between med and low and cooked them covered. Any ideas on how I can get them more like tortillas instead of pancakes? Thank you!

Do you use oil in the skillet or does it have to be non-stick? Thanks in advance.