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I’ve been wanting to experiment with paleo tortillas and low carb tortillas for quite some time, ideally checking both boxes. I love salads and leftovers for lunch, but sometimes I miss the convenience of having a sandwich or wrap.
I had always assumed that paleo wraps would have to be either fragile, relatively high in carbs, or just complicated to make. None of these options sounded great. And, it seemed impossible if I had to make the low carb tortillas keto, too.
I was determined, and figured that I was bound to come up with a better alternative eventually. Going through half a dozen trials before getting it right sounded like a given, which was okay with me. I took the idea of coconut flour tortillas and ran with it!
Inspiration: Easy Coconut Flour Recipes
I love easy coconut flour recipes, so decided to use that as a starting point. 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, I love that it’s cheaper than many other low carb flours, not to mention on the lighter side compared to almond flour.
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.
Certainly my first attempt would probably fall apart or taste dry. I assumed that I would have to add additional ingredients to compensate. I was wrong. The result was pretty amazing, if I do say so myself. I truly couldn’t believe how well these paleo tortillas turned out.
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!
The tortillas store well in the fridge, so I make a batch of them almost every Sunday now and use them up for lunch throughout the week. The best way to store them is with paper towels between each one, to absorb any moisture.
I added a bit of sea salt to the low carb tortilla batter, so that they don’t taste too sweet from the coconut flour. You could also customize them with your own herbs and seasonings to your liking. I think Italian seasoning would make a wonderful addition if you’re going for savory. Or, what about some cumin or paprika for some Mexican flavor?
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.
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. Don’t forget to 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.
One aspect to keep in mind is that different brands of coconut flour vary. This will affect the exact amounts needed when adding liquid ingredients. (I love this one!)
The batter should be runny for the low carb tortillas to turn out. 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 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.
Finally, don’t forget to re-oil the pan with each new tortilla. Even then, a non-stick pan works best. I like to use a ceramic coated pan to avoid Teflon, but either one will work.
Keto Low Carb Tortillas Make Delicious Wraps
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 tacos, quesadillas, and buffalo chicken wraps.
Now, I’m excited to hear how you’re using these low carb paleo tortillas. Let me know in the comments below!
Low Carb Paleo Tortillas Recipe with Coconut Flour (3 Ingredients):
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Want more low carb bread ideas? Try these: