Low Carb Paleo Tortillas Recipe – 3 Ingredient Coconut Flour Wraps

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?

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

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.

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! ☹️

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!

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 🙂

Is there a substitute for Almond milk?
Thank you

No matter how much coconut oil they stuck and were ruined. Its a stainless fry pan.

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.

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 🙂

These are fabulous! I just made them and used 2 to make chicken salad wraps. Delicious! Followed recipe exactly without using options, just 3 ingredients. Froze the remaining ones by laying flat single layer on cookie sheets, then once frozen, transferred to gallon ziplocks. These will be used for soooo many quick and easy meals. Thank you!

Can I use Xanthan Gum instead of the gelatin powder and how much?

Great recipe! A little eggy but as expected with the keto version, still super nice.

Best low carb tortillas ever! Highly recommend!

Hi – this is actually one of the better recipes thank you so much. I bought an electric tortilla press and use one side (i do not use the top as it flattens one side and if you use the press it squishes everything out). Flipping is easy and it is completely flat as my frying pans are not. I would like to get the egg flavor out of it as much as possible. They are still really good but on lighter fillings the egg flavor comes through. Any thoughts?

Thanks again
Nathan

I downsized to 2 eggs, 2x tbs coconut flour and about a third cup almond milk with the gelatin. I got three perfect soft and sturdy tortillas and was totally impressed with my chicken enchiladas. I had absolutely no problems when turning, followed your instructions and cooked with a lid

Why did you say tortilla wrap recipe was 3 ingredients when, in fact, it had 6? (Haven’t made yet)

Hi. If adding optional gelatin powder, how do you add it?

I see so many recipes of yours that I’d like to try! Yesterday, I made the coconut tortillas and hoping to achieve a pliable product, added 1/2 teaspoon of zanthan gum. That left me with a nice, but thick, batter … not at all runny, but not so thick that (with a little bit of work) I had to toss them. I plan to make them again, but might go with 1/4 teaspoon of zanthan or none at all. Thank you, and keep the recipes coming. My #1 favorite is still the Big Mac Salad!!!

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?