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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!
My Other Low Carb Recipes:
My Other Low Carb Recipes:
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 hard-anodized pan or ceramic coated pan to avoid Teflon, but any non-stick pan 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!
More Low Carb Recipes To Love
Low Carb Paleo Tortillas Recipe with Coconut Flour (3 Ingredients):
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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.
RECIPE CARD
Low Carb Paleo Tortillas Recipe - 3 Ingredient Coconut Flour Wraps
PrintIngredients
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- 1/2 cup Coconut flour
- 6 large Eggs (up to 7-8, see notes)
- 1 1/4 cup Unsweetened almond milk (up to 1 1/2 cup, see notes; can also use any milk of choice - use coconut milk beverage for nut-free)
- 3/4 tsp Sea salt (optional)
- 1 tbsp Gelatin powder (optional - for more pliable, sturdy tortillas)
- 1/2 tsp Cumin (optional)
- 1/2 tsp Paprika (optional)
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
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). If you are using the optional gelatin, add an extra 1/4 cup almond milk.
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.
SIMILAR KETO LOW CARB RECIPES
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:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Low Carb Tortillas!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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494 Comments
Sereena
Heaven sent recipe !!! Thank you ever so much for sharing.
Aubrey Smith
These are great! And so easy!! And it makes a good amount, enough to do a full pan of enchiladas. This is the second recipe I have tried on your site, and the second winner!
Kat
Maya,
What are equal proportions of milk and eggs?
I am anxious to try these but want to make sure I understand the troubleshooting tricks.
Maya | Wholesome Yum
Hi Kat, It just means the same volume. An egg is about 3 tablespoons of volume, so equal proportions means 3 tablespoons milk added for each egg (that’s just the ratio for adding more if you need to thin it out more after the initial ingredients).
Joni
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.
Maya | Wholesome Yum
Hi Joni, Sorry you didn’t like them. Something must have gone wrong because the texture should not be spongy. Did yours look like the pictures and video?
Linnea
We have tried several recipes to make some sort of sandwich wrap and this is the one everyone loves and now we can make tacos too!
Kathryn
I made these over the weekend and they’re super easy! But I’m not a big fan of coconut flour, can I substitute almond flour?
Maya | Wholesome Yum
Hi Kathryn, I’m glad they were easy! Sorry, no, you can’t use almond flour for these. You might like covering up the coconut flavor more with the optional spices on the recipe card (or any others you like).
Silvia Harwood
Hi, do you think I could use corn extract on these? Or do you have a low carb corn tortilla recipe?
Maya | Wholesome Yum
Hi Silvia, Sure, you can add that in if you aren’t grain-free.
Sharon
Thank you for your hard work in this blog! I read many of the comments and could not figure out what could possibly be warrant that much explanation! So, I just started with 1/2 the recipe. If you have ever made crepes then duh…..I must admit I have NEVER put a lid on them, but it worked! I used 1/2 & 1/2, put 1/8t. Xanthium in and let the batter rest. I used less than 1/4 c. Batter at first and then thought they might be too thin so I rolled the batter around the pan a couple of more times, EASY! The taster seemed too sweet and coconutty so I sliced green onion, put a dash of cumin and a bit of minced ginger I had left over….yum!
Melissa
Can you use water instead of almond milk?
Maya | Wholesome Yum
Hi Melissa, No, I don’t recommend water. You can use coconut milk or any other milk, but not water.
Isabelle Peterson
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.)
Sharon
This tastes nothing like a tortilla. Very eggy in taste and the texture is also unlike a tortilla. Fine, I suppose for the breakfast table, but certainly not for Mexican style dishes. Please delete the word “tortilla”.
Panessa
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.
Maya | Wholesome Yum
Hi Panessa, Yes, you could do that!
Meredith
Made these today for the first time to use as a tortilla for my ahi tuna taco. I experienced some of the same issues as others: they were softer than I thought they’d be, tore easily and tricky to flip but all said and done, awesome! I’ll definitely be using them for other fillings as well. For those having a hard time flipping them, I discovered spraying my spatula with Pam for each tortilla helped immensely and also waiting to turn them until they almost seemed like they were getting overdone, much later than you would for a pancake, then they were firmer, not as fragile.
Karen Fraser
Takes a bit of practice. I love these. Followed your recipe exactly. Correct temp of pan is a must. I use a ceramic small pan, works great. I use for chicken salad wraps, tacos, fajitas, etcs, works great. Thanks
Samantha
Can you use psyllium husk instead? Ans if so how much do you think?
Maya | Wholesome Yum
Hi Samantha, What are you looking to use psyllium instead of? It would not work instead of the coconut flour. But, you can probably add psyllium husk powder instead of gelatin or xanthan gum to help make the tortillas more sturdy and pliable.
Hollie
Any idea if almond flour would be an equal substitute for the coconut flour??
Maya | Wholesome Yum
Hi Hollie, Sorry, no, they are totally different. Unfortunately almond flour won’t work in this recipe.
Sharon H
Thank you, so much for helping those of us on low carb diets with your delicious recipes! You are a great blessing!!!
Stephanie Barnes
Has anyone tried subbing agar for the gelatin?
Maya | Wholesome Yum
Hi Stephanie, I haven’t tried it, but in theory it should work. Just not sure about the amount. Let me know how it goes if you try it!
Emily Stone
I need help please. I attempted to make the tortillas today and failed. First one batter was to thick, so I thinner it out and it was better. But I am a failure at flipping them. Sooo I was thinking baking them in the oven on a parchment paper cookie sheet. We like our sandwiches or wraps warmed up on the panini maker, so that would crisp them up. What would you suggest for baking time and temp?
Maya | Wholesome Yum
Hi Emily, I haven’t tried baking these, sorry. Let me know if that works for you! If you have trouble flipping, make sure you’re covering them when cooking and that the temperature is high enough to create brown spots. The addition of the optional gelatin (or xanthan gum) also helps a ton with making them sturdy, so add that in if you’re okay with it.
Tina Brunnet
What a poster in a Keto group did: I took the tortillas recipe that was posted here a few days ago and tweaked it.. used 4 egg whites instead of 6 full eggs.. the other 2 were eggs.. added the coconut flour, I used almond milk, pink salt( cuts the nut and egg flavor) and a tsp of baking powder( also cuts nutty/ eggy flavor and gives a bit of bounce).. I use an 8-inch pan to heat in. Thanks for the recipe!
Linda
I do not like coconut and have tried using coconut flour in several recipes. Can u use almond flour instead?
Maya | Wholesome Yum
Hi Linda, No, sorry, this recipe only works with coconut flour. I recommend including the optional spices to cover up the taste.
Joanie
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!
Don Fuller
Had to give this a try this morning. I tried the first several as the recipe was provided. I added some Italian seasoning to the half cup of the next couple, and then as I am planning on a fish taco for tonight, I added dill weed, dill seed to the rest of the batch and produced a larger wrap for my fish. All tasted good, the ‘flavored’ ones the best. This recipe works, but they do lack a ‘flour wrap’ consistency. But any Keto, or Paleo, follower should be able to use this recipe. The one net carb is just too darn hard to beat to not use it.
Thanks for the recipe, and keep them coming.
Peggy
I don’t see how you say this is 3 ingredients. I am seeing 7. Is this right?
Maya | Wholesome Yum
Hi Peggy, It is 3 required ingredients. The other ingredients are optional, so you can choose to add them or not.
Debbie
I am going to make these this weekend for the first time. Do I use BOTH Gelatin powder and Xanthan powder to make them more pliable or substitute Xanthan for Gelatin powder??
Maya | Wholesome Yum
Hi Debbie, Don’t use both. Either use gelatin + an extra 1/4 cup almond milk, OR just use 1/4 tsp xanthan gum.
Angela
Has anyone tried using a tortilla press?
Maya | Wholesome Yum
Hi Angela, Sorry, these won’t work on a tortilla press. The batter is too runny.
Susan C
Can you use Xanthan gum instead of the gelatin?
Maya | Wholesome Yum
Hi Susan, Yes, you can. You’d need a lot less, maybe 1/4 teaspoon or so.
Dan
These were good, but they are NOT tortillas, they are crepes. Just because something is flat does not a tortilla make. Still good though.
Maya | Wholesome Yum
Hi Dan, Feel free to interpret the name how you like – to me these are tortillas. I’m glad you thought they were good!
Maegdlyn
More like a crepe, but good.
Patti Purser
Can you use egg beaters or egg whites in place of the eggs?
Maya | Wholesome Yum
Hi Patti, It might work, but they might taste a bit rubber-y.
Colleen
Wondering if this recipe freezes well. Cheers
Maya | Wholesome Yum
Hi Colleen, Yes, it does! Line with parchment paper between the tortillas.
Michelle Malycha
Worked perfectly first time, thank you.
Patricia Holley
I made your recipe before, it’s just too eggy, do you think it would work with more egg white and less yolks? Thank you.
Maya | Wholesome Yum
Hi Patricia, Yes, that should work.
Kelly
I have been looking for a coconut flour recipe I could make myself.
Lori Bobrowski
OMG!!! Maya, thank you so much for this recipe! I made these yesterday & they were awesome. The taste is perfection! Thanks for continuing to work on recipe for your subscribers. These are definitely 5-stars!!!!!
Tara Adesanya
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!
Brenda Blake
I tried this recipe and it works great for crepes, my husband loved them. I’m getting ready to make more of them. Thank you so much for the recipe!!!
Adrian
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.
Cindy
I love these (or should I say my husband does). I revamped the recipe by putting 1C. coconut flour,
3 eggs, enough almond milk for a bit thicker consistency (not quite as much as recipe calls for), some coconut water, stevia, about 1tsp. baking powder. Using a “Ref Copper 5-minute chef”, place just enough in to cover bottom, and cook until done. AMAZING!!! You are welcome to pass this revamped recipe along on your blog!!
Paula
I found it much easier to turn them when I put them on my griddle.
Maya | Wholesome Yum
Thank you so much for sharing, Paula! That’s a great idea.
Nancy
I just totally made a mess in my kitchen trying to make these. I followed your instructions to the T. They were absolutely tasteless and spongy. I experimented, added more almond milk, I did everything I could think of, each tortilla was a new kind of disaster. Very disappointing to say the least.
Maya | Wholesome Yum
Hi Nancy, Sorry you had issues with them. Did you check the tips in the post above?
Steven
Lol sorry for the experience, but this made my wife and me laugh so hard
Tomas Sandven
I tried this recipe because I wanted low-carb tortillas for tacos but I didn’t have any xanthan gum. This is the only recipe I could find that didn’t require any.
Unfortunately the tortillas ended up tasting like exactly what they were made of – eggs and coconut. It definitely wasn’t a good fit for a taco.
The tortillas turned as advertised though, they were soft and pretty strong. I was able to wrap a taco in it without it breaking. I’ll probably try these again for a different meal.
Maya | Wholesome Yum
Thank you for the feedback, Tomas. You could try adding some spices next time if the flavor wasn’t quite what you wanted.
Kimmee
I didn’t care for these. They did not resemble a tortilla at all. Too thick and eggy, more like a pancake. And I did follow the recipe.
Maya | Wholesome Yum
Hi Kimmee, Sorry to hear you had issues with them. It sounds like your batter was too thick and needed to be thinned out – this was part of the instructions. Please check the tips in the post above, too.
Joni
Kimmee,
Mine turned out nice and thin, but I didn’t care for them either. Spongy texture is just not appetizing to me.
Margaret-Anne Caufield
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
Maya | Wholesome Yum
Yay! I love to hear that, Margaret!
Marie Laframboise
The recipe was perfect and they are delicious. I used chicken bouillon instead of the almond milk and added garlic powder and Italian seasoning. Came out perfectly and make delicious pizza crust and quesadillas. I put paper towel between each one and stored them in a tortilla container. I will live on these.
Maya | Wholesome Yum
I am so happy to hear that, Marie! Thank you!
Linda
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.
Maya | Wholesome Yum
I am so happy to hear that, Linda! Thank you!
Ravey
Can I use only egg whites? For less calories? 🙂
Maya | Wholesome Yum
Hi Ravey, Sorry, I don’t recommend it. The texture would be different. You could probably replace some of the eggs with just whites (2 whole eggs = 3 egg whites volume-wise), but I wouldn’t do it for all of them.
Joan Kellogg
I loved this recipe. I love crunch. You are great to help us beginners.
Maya | Wholesome Yum
I am so glad to hear that, Joan! Have a nice day!
Mike
Alright, so following up from my last comment, I read Anthony’s comment and your response and decided to go back and reread the notes. I added another tbsp of coconut flour and some salt (to counter the coconut flavour) and now the tortillas more closely resemble your pictures and they hold together a little better. However, they are still completely unsuitable for wrapping a burrito and just split. They even tear under their own weight when picking them up. Perhaps I should try the cream of tartar. Or maybe I should just find another recipe.
Maya | Wholesome Yum
I’m glad you got the consistency to work! You can try adding a bit of xanthan gum if you want them more sturdy.
Mike
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.
Maya | Wholesome Yum
Hi Mike, Thank you for sharing. It’s possible that the batter consistency was off – check the video for the right consistency. Also, I agree that they do not work well with a larger pan and are difficult to flip if they are too big. I recommend an 8-inch pan. Coconut flour is quite different from corn flour, and a thicker batter makes these turn out like pancakes, so don’t recommend making the batter thick.
Avital
In the beginning of my Paleo path. These look amazing! Was wondering how long these could last if I refrigerate them?
Maya | Wholesome Yum
Thank you, Avital! Congrats on your new paleo journey! The tortillas should last about a week in the fridge, stored with parchment paper between them.
Avital
Tried them out. Ended up kind of like a more difficult omelet. What could I have done wrong?
Maya | Wholesome Yum
Hi Avital, Did you check the tips in the post above and also the video?
April
Tried these today. I’m glad they are a low carb option but they came out more like crepes than tortillas. Maybe less eggs?
Maya | Wholesome Yum
Hi April, Check the tips in the post above – you likely need a higher stove top temperature. That being said, these are softer than traditional wheat tortillas.
Molly Moldovan
Can this be made with flax meal instead of coconut flour? If yes, how would that affect the carb value?
Maya | Wholesome Yum
Hi Molly, No, sorry, you need coconut flour for these. I’ll need to post a different recipe sometime for other types of flours, but it would need multiple modifications to make it work because coconut flour works so differently.
Suzy
Could you use an egg substitute?
Maya | Wholesome Yum
Hi Suzy, I haven’t tried it but in theory it should work. Let us know how it goes if you try!
Kristin
Husband approved!! Only had a 10inch pan, so made larger and less tortillas, but we’re sooo good! Thanks for the recipe!
Maya | Wholesome Yum
Yay! I love that the husband approved too, Kristin!
Sandra
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.
Maya | Wholesome Yum
I am so happy you liked the tortillas, Sandra! Thanks for stopping by!
Kent
Tried these twice… and every time I try flip them they fall. Just like all the other keto/low carb “tortillas” I’ve tried… or I’ll have find something that’ll make them stick together like xanthan or guar gum.
I’ll just have to accept that taco/burritos will have be my cheat meal.
Maya | Wholesome Yum
Hi Kent, Sorry to hear you had issues with them. I have tips about this in the post above. Did you read those and watch the video?
Becky
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?
Maya | Wholesome Yum
Hi Becky, No, sorry, the eggs are required. You may find it helpful to read Cholesterol Clarity to see if you still find this to be an issue.
Graham
Your body makes its own cholesterol, you can’t eat it and raise your HDL or LDL neither of which are cholesterol. One transfers cholesterol to where it is needed in the body and the other returns excess. Back to the liver. Ignore the pharmacies recommendation they just invented a drug that lowers cholesterol and they said cholesterol is bad so they can sell drugs. Cholesterol repairs arteries, your heart and your brain. Almost every cell is repaired using cholesterol.
Wanda
So true Graham. Big Pharma is making millions from their lies.
Suzie H
Just made these and they turned out perfect! How do you store these? In fridge or countertop?
Maya | Wholesome Yum
Hi Susie, I’m glad you liked them! Store them in the fridge with parchment paper between them.
Ededi
Can these be made with soy milk instead of the almond milk?
Maya | Wholesome Yum
While I don’t use soy milk, yes, it will work.
Angela
Great idea but a fail over here. They ripped on flipping and taste really odd. I may try the pork rind ones next. Sad! I was very much looking forward to this one
Maya | Wholesome Yum
Hi Angela, You might need to adjust the temperature – check the post tips. If you’re sensitive to the taste of coconut, I recommend adding spices like cumin and paprika.
Heidi
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!
Maya | Wholesome Yum
I am so happy to hear that, Heidi! Have a nice day!
Karen
Made a batch of these coconut tortillas to go with the shrimp tacos my husband was making. Followed the recipe exactly and they came out great. We will definitely be making these again.
Maya | Wholesome Yum
I am so happy to hear that, Karen! Enjoy!
Casandra
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?
Maya | Wholesome Yum
Hi Casandra, They do have a mild coconut flavor, though I wouldn’t say they are sweet.
Kris
These turned out great! Thank you for doing the experimenting for the rest of us! After they were finished cooking I sprinkled shredded cheese into the pan and fried it onto one side to help them hold together for tacos. Worked perfect, and that browned cheese flavor added a whole other level of flavor!
Maya | Wholesome Yum
I am glad you liked them, Kris! Thanks for stopping by!
May
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.
Maya | Wholesome Yum
Hi May, I’m glad you liked the taste. That sounds about right – these are softer tortillas.
Courtney
If it’s any consolation, mine fell apart when I tried to use oil, even a small amount. I switched to a small amount of Ghee and it fixed the problem immediately. These are great when I’m sick of lettuce wraps! Thanks for recipe!
Maya | Wholesome Yum
Thanks for sharing with us, Courtney!
May
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.
Maya | Wholesome Yum
Hi May, I’m glad you like the taste. 120 ml is about right – technically it’s 118 ml, but that’s close enough. These are softer tortillas.
Gayle
Serving size: 1 tortilla. Girl, please.
Lol!
Thank you for this recipe!!!! It will be my goto because i always have the ingredients and they’re EASY!!!!!!
Maya | Wholesome Yum
Ha! I know, one just might not be enough, Gayle! 🙂
Tammy
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 !!!
Maya | Wholesome Yum
That sounds delicious, Tammy! Thanks for stopping by!
Carleen Bruce
What is equal proportions of egg and milk if it needs to be thinner?
Maya | Wholesome Yum
Hi Carleen, It just means the same volume of each. So for example, if you add 3 tbsp of milk, you’d add 1 egg (which is about 3 tbsp in volume).
Heather
Mine seem to completely fall apart? Not foldable?
Maya | Wholesome Yum
Hi Heather, There are some tips above the recipe card. Hope this helps!
Denise
Hi! Can I freeze or refrigerate these?
Maya | Wholesome Yum
Hi Denise, Yes, you can! Line with parchment paper between them.
Anthony Varon
I made this recipe tonight and they completely fell apart. I followed the instructions and even the tips… Any help is appreciated.
Maya | Wholesome Yum
Hi Anthony, Sorry you had issues with them. You checked the tips above the recipe card? They address this problem specifically. It might be that the batter needed to be thinned out with more egg and less milk, that the pan temperature needed adjustment, or one of the other things mentioned in the post. If you want to, you can also try adding a little bit of xanthan gum and they’ll hold together better, but it’s not strictly paleo.
Rosella
How much Xanthan gum would you add?
Maya | Wholesome Yum
Probably either 1/4 or 1/2 tsp. Whisk it with a little of the milk that you’d be adding to the recipe before adding to the batter, so that it doesn’t clump.
Keeli Bloom
Made these last night for taco night while we are doing just Keto for dinner. Turned out great. They didn’t necessarily taste like a tortilla but it got the job done and we were full and happy. Thanks for sharing!
Maya | Wholesome Yum
I am glad you liked them, Keeli! Thanks for stopping by!
Kaylynn Powers
Have you tried the tortillas with almond or paleo flour instead of coconut?
Maya | Wholesome Yum
Hi Kaylynn, Sorry, this particular recipe needs specifically coconut flour.
Avery
Can I ask you what this tastes like? Like how does the coconut flour ones differ from the classic tortillas?
Maya | Wholesome Yum
Hi Avery, They are softer than classic flour tortillas, but you can still make wraps with them.
Amanda
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?
Maya | Wholesome Yum
Hi Amanda, Yes, you can! Line them with parchment paper between each.
Amanda
Once you have them separated by parchment paper, what do you wrap around it to freeze? I know on the almond bread you mentioned to not use plastic wrap, which would change their texture. Is this the case for the tortillas as well?
Thanks so much for all of your recipes! They are all very delicious!
Maya | Wholesome Yum
Hi Amanda, Wrapping in plastic is fine to freeze. It’s only for the fridge that it’s not recommended due to condensation. So happy you like the recipes!
Kylee
This was really good! I also added a small amount of chickpea flour to hold it together. It turned out perfect! This will definately be my go to recipe for when I am craving tortillas and Mexican food Thank you for making it easier to stick to my low carb lifestyle.
Maya | Wholesome Yum
I am so happy you liked the tortillas, Kylee! Have a great day!
Kenz
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.
Maya | Wholesome Yum
Thanks for sharing your tip with us! I a so happy you liked the tortillas!
Courtney Gunter
These were awesome! First time making keto meals and I was pretty impressed! Although my tortillas turned out pretty flimsy, so I just ate it right up with a fork!
Annette
Hi, I wonder if I could use my tortilla maker with this recipe?
Maya | Wholesome Yum
Hi Annette, Sorry, I don’t think so. The batter is too liquid for that. But if you try let me know how it goes!
Dianne Kretovic
Where does the e-book download to?
Maya | Wholesome Yum
Hi Dianne, After you confirm your email you should receive the link to download in an email. The specific location it goes to on your device/computer will depend on your settings as I don’t have control over that.
Mickey
I made these with cashew milk and they were like crumbling pancakes, thick, and very salty. There was no folding, and covered in butter and syrup became extremely salty pancakes.
Mickey
It is unfair for me to put a star rating on these since I modified the recipe, however, there was no way to leave it blank.
Maya | Wholesome Yum
Thank you for sharing, Mickey. I hadn’t tried with cashew milk so it’s possible that doesn’t work, but also if they were thick then the batter needed to thin out more. Check the tips in the post above the recipe card.
Lix
Just tried this too! Wish I had read the comments first. I tried many times thinning it with cashew milk, but even when doubling the original amount – like I said I tried thinking many times – they all turned out as wet pancakes. Will try again with almond milk.
Stephenie
Hi, great idea. Just wondering if I change the milk to coconut milk and flour to almond flour, will that work?
Maya | Wholesome Yum
Hi Stephenie, You can replace the milk with coconut milk beverage (the liquid, not the thick kind from a can). But, replacing coconut flour with anything else won’t work – sorry.
Sandra
Thank you. It’s very good. I just made it. It’s more like a crepe. I love and I will do it again.
Michelle
Would almond flour work in place of the coconut flour? And would proportions be the same?
Maya | Wholesome Yum
Hi Michelle, No, sorry this recipe is designed for coconut flour only. It would require multiple other changes to work with almond flour and I haven’t tested them.
Amber
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?
Maya | Wholesome Yum
Hi Amber, Sorry you had issues with the recipe. It’s hard to tell what went wrong without being in the kitchen with you. I tried to list all the possible issues in the post above the recipe card. Aside from that, try watching the video and see if it looks different for you at one of the steps.
Mario
Tried this and they came out great!! Added 1 Tbs of melted butter and actually flipping them with my hand once the edges brown.
Maya | Wholesome Yum
Hi Mario! I am so happy you liked them. Thanks for stopping by!
Alecia
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!
Maya | Wholesome Yum
Hi Alecia, Sorry you had issues with them. I have some tips in the post above the recipe card.
carol
I just made these using water in place of milk or milk substitute, and they turned out pretty great! Also added a pinch of xanthan. Yes, they are more crepe-like in texture and taste than tortilla-like because they are gluten free, but they serve their purpose as a wrap or flat bread. The batter has to be quite thin. If you take your heated pan off the heat, quickly add the batter, and then tilt the pan to spread the batter as thinly as possible before putting it back on the heat, you may get a better result.
Thanks for the recipe, and thanks to everyone for their helpful comments.
Maya | Wholesome Yum
I am thrilled you liked them, Carol! Thanks for sharing with us!
Amanda
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!
Maya | Wholesome Yum
Hi Amanda, Sorry to hear that. Yes, it could be the altitude or electric range, as I don’t have access to either of those to test. I’m glad you still liked them as crepes at least!
Chad
Would heavy cream also work for these?
Maya | Wholesome Yum
Hi Chad, Yes, that should be fine! Use the tips in the post about thinning out the batter.
Laurrun
These turned out like tasteless pancakes. I feel like I did something wrong or my batter was too thick…
Maya | Wholesome Yum
Sorry you had issues with them – please check the tips on the recipe card. Hope that helps!
Carla
Can you substitute almond flour?
Maya | Wholesome Yum
Hi Carla, Unfortunately no, this recipe works with coconut flour only. If you search for almond flour instead using the sidebar, you can find my other recipes that use almond flour.
Anne
Will these crisp up some if I fry in oil or on a grill like for quesadillas or chimichangas?
Maya | Wholesome Yum
Hi Anne, Unfortunately these don’t crisp up. Sorry!
Faith Lapko
These were tasty, but a bit too crumbly on my first try. This time I added some beef gelatin and they held together nicely.
Maya | Wholesome Yum
Thank you, Faith! Great idea to add the beef gelatin, I’ll have to try that next time.
Kelly
How much beef gelatin did you end up using?
Rita
Hi Maya,
Can you provide the measurements in metrics so I can nail this recipe? 😉 Can’t wait to try them!
Thank you.
Maya | Wholesome Yum
Hi Rita, I plan to add metric measurements to all my recipes soon! That being said, this particular one will require some adjustments even with specific measurements because it can vary based on coconut flour brand and even how long the batter sits on the counter. Check the tips above the recipe card and you’ll definitely nail it. 🙂
Caroline
This was super simple. I was working with coconut flour that was past its prime (but still smelled fine) and hemp milk. Seemed forgiving. On the stove with ghee and they turned out perfectly. Great reco re: getting the batter thin enough. As soon as I had it right, they were a snap.
Maya | Wholesome Yum
Thank you so much, Caroline! Good to know they worked with hemp milk, too.
Suni Mock
If don’t use them all, how do you store them?
Maya | Wholesome Yum
Hi Suni, I included this info in the post above the recipe card. Store them in the fridge with paper towels between them.
Amy
These did not turn out for me! I couldn’t get them to flip without breaking!
Maya | Wholesome Yum
Hi Amy, Sorry you had issues with them. Please check the tips above the recipe card!
Alexandra
I read and reread you recipe and tips several times and tried it tonight! I am wondering if some of the inconsistencies with measurements and fluidity might be resolved by using gram measurements for greater accuracy and finesse!
Maya | Wholesome Yum
Hi Alexandra, To some degree the amounts will still vary because different brands and even batches of coconut flour vary a bit in absorbency. Even how long your bowl of batter sits has an impact. But, I do plan to add metric measurements to my recipes soon!
Jessica
These are awesome. I just made them for the first side. The side I put down first looks like a pancake and the side I do second looks like a tortilla lol. How can I make both sides look like tortillas?
Maya | Wholesome Yum
Thank you, Jessica! I do find the same thing usually happens to me, too. If I find a solution I’ll let you know, but I don’t find it affects how much I like them. 🙂
Barbara
Can another type of flour be used? I have a coconut allergy.
Maya | Wholesome Yum
Hi Barbara, Sorry, not for this recipe. You might like my almond flour bread recipe.
Mara
Mine turned out more like crepes…and I used 1/2 a teaspoon of agar-agar to help them firm up…they were still very tasty!!!
Maya | Wholesome Yum
I am so happy you liked them, Mara! Have a great day!
Joyce Kane
I made a batch this evening. They’re really more of a crepe than a tortilla but tasty none the less. I used a little less batter in the pan so mine are thinner and I ended up with 15. Super easy to make as well. I’m always looking for gluten free recipes without lots of sugar or corn based so these are a winner for me.
Maya | Wholesome Yum
I love to hear that, Joyce! Please come back soon!
Paul
Bang on the money. Cooked mine in coconut nut oil. Add salt for savoury, leave out for sweet. Thought it might be a bit eggy, but they turned out great. Awesome recipe. Thank you.
Paul
By the way. If we have any left over, bacon and eggs will be going on tomorrow for brekkie. (Australian for breakfast)
Maya | Wholesome Yum
That sounds perfect, Paul!
Maya | Wholesome Yum
I am so glad you liked them, Paul! Thanks for stopping by!
Jerri
I saw four ingredients. Not three
Maya | Wholesome Yum
Hi Jerri, Salt is typically not counted in ingredient counts by convention. Hope you like the tortillas.
Jen
I’m making these right now in prep for taco Tuesday! It took about 6 before i got the temp and technique right but I have the hang of it now. Can’t wait ! My pans are 7 or 10 inch so i had to improvise. But it works well in my seasoned cast iron.
Maya | Wholesome Yum
I love to hear that, Jen! Thank you!
Cheri Davis
I just wanted to make another comment. Tonight I made the tortillas again. Last time I had only sweetened coconut milk in the fridge. So they tasted a bit vanillai-sh/coconut-ish, which wasn’t bad and made tacos with them. But this time I bought unsweetened coconut milk. And I again used 1/2 cup of batter(instead of 1/4 cup) to make the tortillas a bit bigger. Tacos again, yum.
They are so delicious.
Very appreciative of this recipe, and that is simply and quick to make. Looking forward to other recipes from you.
Thank you again!
Maya | Wholesome Yum
I am so happy to hear that, Cheri! You are very welcome and thank you for stopping by!
Steph
Hi! I just had to let you know I tried these today. I followed your direction to a T and they came out perfect! I read through everything making sure I did everything correct. I only burned the first one bc I had the pan too hot for my stove. Once I got the sweet spot it worked great. They didn’t fall apart and rolled up nice. I was afraid they would have a coconut taste but hey did not. Excellent recipe! I didnt even have to thin. I used the “lets do coconut” brand flour. Many thanks!
Maya | Wholesome Yum
Hi Steph! I am so happy you liked them! Thanks for stopping by!
Sarahsaurus
I made these and followed some suggestions and they turned out great! I added an egg white and equal amt almond milk and the consistency worked. I also added xanthan gum because I had it. I think I will get a larger pan to try and make bigger tortillas. Also I would spray non stick spray on the spatula if I had trouble turning them in the pan. Most I could just flip like I was sautéed sonething. Great recipe!!
Maya | Wholesome Yum
Hi Sarah! I am happy you liked them!
Anissa
Oh I think I really messed up! They came out like omelettes. I cut the number of tortillas in half with the recipe and did everything else. The only thing I forgot to do was cover them. Help!!!
Maya | Wholesome Yum
Hi Anissa, It sounds like a couple things might have gone wrong – the pan temperature, the batter thickness, and/or not covering them. Aside from the last part, check the tips above the recipe card!
Judy
First of all, these look delicious! Can’t wait to try them, but have a question about thinning them out if necessary. By adding egg and milk in equal proportions, do you mean to measure the egg and add an equal amount of milk? OK, this does seem like a silly question, but would appreciate your clarification. Thanks so much – love your site!
Maya | Wholesome Yum
Hi Judy, Not silly at all! Yes, that’s right, equal amounts of each until thin enough.
Laura
Great recipe!!! I did use the 1/4 tsp xanthan gum, because I have it on hand. Interestingly, I found that the thinner they are, the tougher they are, unless they’re so thin they lose flexibility. I also found that thinning the batter (always with equal proportions eggs and milk), lowering the heat, and increasing my patience while cooking allowed me to make nice, even, thin tortillas. Delicious for wraps and soft tacos, and I intend to use them to make enchiladas as well as dishes typically made with crepes, such as traditional manicotti. Thank you so much for all these new opportunities!
Laura
I forgot to mention, a lot of folks have asked about making tortilla chips. As an experiment, I put a piece of one of my thinner tortillas into my toaster oven at 200 degrees F to see whether it would eventually crisp up. Well, it did, about the time it turned black, so in my view, the chips idea is a bust. These are great for flexible tortilla needs, though! Think I’ll go have a quesadilla!
Maya | Wholesome Yum
Thanks for sharing that, Laura!
Maya | Wholesome Yum
Hi Laura! I am so happy you liked them! Thanks for stopping by!
Heather
Hello, I just came across this and have a question. Can you use only egg whites, or perhaps half and half, or do they have to be all whole eggs?
Maya | Wholesome Yum
Hi Heather, You could possibly try half and half. Only egg whites would be too rubber-y in texture.
Jennifer
Can I ask why the strange measurement amounts. 0.17 of a cup. Why not give options for US or Metric as so many other websites do.
Maya | Wholesome Yum
Hi Jennifer, You must have changed the number of servings to end up with such a strange measurement amount. I do plan to add metric measurements soon!
Sonya
Does coconut flour taste like coconut? I dont like coconut.
Maya | Wholesome Yum
Hi Sonya, Maybe a little but it’s very subtle.
Cheri Davis
Thank you! I tried this recipe for the first time just now. I mis-read and did 1/2 a cup of batter which made them a bit bigger. But they turned out well. I am looking forward to trying tacos with them tonight!
Maya | Wholesome Yum
Tacos sound perfect, Cheri! Thanks for stopping by!
Victoria Radovanic
I had some issues with them tearing and being some what flimsy. I am going to try adding some psyllium powder next time. I halved the recipe also.
ES
While the flavor is good, the consistency is more like a pancake, light and fluffy, not dense like a tortilla. Also they’re a bit fragile…my first attempt at flipping it was a HOT MESS!
I added 2T of almond flour to mine and that helped.
Maya | Wholesome Yum
I’m glad you like the flavor! I agree that flipping is a little tricky for the first one or two, but then they get better. 🙂
Susie
I am going to try these tonight! Cannot wait
Maya | Wholesome Yum
I hope you like them, Susie! Have a great day!
Erin
I dont usually comment on recipes but I had to on this one! These are AMAZING!! Thank you so much for this recipe. Total game changer. I followed your tips (super important!) and they came out perfect. It took me the first half of the batch to get it right. I did have to add more eggs and milk but I’m guessing that’s due to my brand of flour. I will be making these all the time. Even my husband loves these. Thank you thank you thank you!!
Maya | Wholesome Yum
I am so happy you liked it, Erin! Thanks so much for stopping by!
Joann
Serving size states makes one 8” tortilla. Is this correct based on the recipe ingredients?
Maya | Wholesome Yum
Hi Joann, One serving is an 8″ tortilla. The recipe makes about 12 tortillas. It varies a little depending on how much you thin out the batter.
Lynnsey Schneider
I tried this recipe this evening, using desiccated coconut (whizzed in a blender) instead of proper coconut flour – which is very expensive where I live. I got great results using half a cup of coconut, half a cup of milk and 3 eggs (desiccated coconut doesn’t absorb as much liquid). I left the mixture to stand for about 10 minutes because it looked too runny. I also rolled them while still warm (without filling) so that they’d be less likely to crack or split later. I might use xanthan gum next time to make them slightly more resilient. Used some leftover salad as a filling (couscous, honey-roasted butternut, feta cheese and rocket) and it was delicious.
Maya | Wholesome Yum
Hi Lynnsey, Thank you for sharing! I’m glad you liked the tortillas. Xanthan gum does help make them more sturdy if you have it.
Katherine Beals
How much xanthan gum should I add?
Maya | Wholesome Yum
Try 1/4 tsp!
Courtney Dawne Chauvin
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!
Maya | Wholesome Yum
Hi Courtney, I haven’t tried it, but I think someone said they did do this. Let me know how it goes if it works for you! Otherwise I also have a different recipe for tortilla chips here.
Roji
Loved it. I put some cheese and spinach inside it and baked it for 5 minutes and it was yummy. Thank you for this recipe.
Maya | Wholesome Yum
Thank you, Roji! That sounds delicious.
Karen
Can these be frozen? I want to use them for packed lunches.
Maya | Wholesome Yum
Hi Karen, Yes, you can freeze them with parchment paper lined between them. Thaw them in the fridge.
Doug E
Ever try vital wheat gluten in very low carb recipes? It has only 4g carbs in a 173g serving. I have absolutely no issues with gluten…no autoimmunity problems or gut sensitivities at all.
Just curious if anyone had experimented with this?
Maya | Wholesome Yum
Hi Doug, I have not tried that since we are gluten-free. But if you don’t have issues with gluten, I do think adding a little bit to these tortillas would make them even more sturdy and pliable.
Ofelia
Does anyone try to add a pinch of baking powder and butter?
Maya | Wholesome Yum
Hi Ofelia, I haven’t tried that. You could try butter if you want. I wouldn’t recommend the baking powder because tortillas are not supposed to rise. They already have plenty of leavening as it is from the eggs, and puff up if you don’t thin out the batter enough.
Doug E
These work. I added a touch of xanthan gum to stimulate gluten and they became really a lot like flour tortillas. I also use a heavy cast iron skillet. It takes a good 5 minutes to fully heat up and that seems to be adequate testing time for the flour to hydrate. When in doubt though, more testing time for the batter is better.
Now on to enchiladas!
Maya | Wholesome Yum
I am glad you liked them, Doug! I hope you love the enchiladas!
Gabriela Garcia
Delicious!!
Maya | Wholesome Yum
Thank you, Gabriela!
Kathy
I didn’t have much luck in making these they puffed up like a cake and were very yellow from the egg yolks, how do you make yours white? thanks
Maya | Wholesome Yum
Hi Kathy, Sorry you had issues with them. Did you check the tips in the post above the recipe card? If they puffed up and were yellow, you likely did not thin out the batter enough. Check the post above and hope that will help!
Lainys
Hello, can I have the recipe in grams?
Maya | Wholesome Yum
Hi Lainys, I don’t have metric measurements available quite yet but plan to add them soon. If you sign up for my email list you’ll be the first to know!
Angela
These were great! Do u know how long they will stay good for?
Maya | Wholesome Yum
Hi Angela! You can freeze the tortillas. Just make sure to defrost them in the refrigerator. They may soften a little but they still taste delicious!
Cheryl
I was wondering if I added some xanthan gum would that help keep them together since there isn’t any gluten?
Maya | Wholesome Yum
Hi Cheryl, Yes, definitely! You only need a little bit, maybe 1/8 to 1/4 teaspoon. I didn’t include it in the original recipe since they are paleo, but if that doesn’t matter xanthan gum does help the texture.
Catherine
Can I store the batter in a jar in the fridge and make them fresh when I’d like one?
Maya | Wholesome Yum
Hi Catherine, I’ve never tried that. It might work, but the batter might thicken more as it sits, so you might need to thin it out again.
Catherine Whittle
Thanks Maya! I’m going to try it. 🙂
WENDY
These are so easy to make! Thank you.
One question, what’s the best way to store them (i.e. Make in afternoon and use at night – would you refrigerate?). Also best way to reheat when using later?
Thanks
Maya | Wholesome Yum
Hi Wendy! You can freeze the tortillas just make sure to thaw in the refrigerator. You can also store in the refrigerator. I hope you like them!
Dawn
Could you use coconut milk instead of almond milk due to a food sensitivity to almonds?
Maya | Wholesome Yum
Hi Dawn! Yes, you can use coconut milk in these. Make sure it’s the thin kind (usually called coconut milk beverage), not the thick kind in a can. I hope you like them!
Martha
I also couldn’t get them thin enough with the heat of the pan being so hot. Any chance you have tried baking them into chips? I was thinking of trying this instead of eating them as a pancake!
Maya | Wholesome Yum
Hi Martha, Sorry you had issues with getting them thin enough. The batter probably needed to thin out more – see the tips above the recipe card. I haven’t tried making chips with them but let me know how it goes if you do!
April
I used some finely grated parmesan cheese, it worked as a sort of binding agent and made them great for Tacos! Delicious.
Maya | Wholesome Yum
Oh I love that you added Parmesan, April! I am so happy you liked them!
Nan
These taste more like a pancake than a tortilla.
Maya | Wholesome Yum
Hi Nan, Thank you for the feedback. I have some tips in the post above to make sure they come out more like tortillas. If there isn’t enough liquid, they will be more like pancakes.
Tones
I did not like these at all. Just wasted a lot of coconut flour and eggs. Do not seem like tortillas or wraps at all.
Maya | Wholesome Yum
Sorry that they were not for you! I’d be happy to help troubleshoot if you had issues with them, otherwise I hope you’ll find another recipe you like better.
Janice Meche
Thank you for sharing this recipe. It was a hit with my husband. Easy to make. Came out perfect!
Maya | Wholesome Yum
Hi Janice! I am so glad you and your husband liked them!
Eric
That looks like a lovely recipe. Will try this out!
Maya | Wholesome Yum
I hope you like it, Eric! Thank you for stopping by!
Bill
I couldn’t get it thin enough. I added equal eggs and almond milk, and didn’t help. They made great pancakes!
Maya | Wholesome Yum
Hi Bill, Sorry you had issues with the consistency. I have tips above the recipe card. If adding eggs and milk didn’t help, then you needed to add more until the batter became thinner. I’m glad you liked them as pancakes, though!
Lis
Can you pop these tortillas in the oven to make crackers ( like u can with pita bread) for dips?
Maya | Wholesome Yum
Hi Lis, I have never tried that with this recipe, but think the batter would be too liquid for that. I do have a popular 3-ingredient crackers recipe here.
Claud
I did this today. I only have medium eggs though but still turned out great! I like mine savory so I added Italian herbs. Perfect with cream cheese & veggies. Should I store them in the freezer?
Thanks so much for this recipe.
Maya | Wholesome Yum
I love your savory twist on the tortillas, Claud! Yes, you can definitely freeze them. Just thaw them in the refrigerator. Thanks for stopping by!
Jude Castillo
Would love to know if you, or anyone else, have had success in veganizing this recipe!
Maya | Wholesome Yum
Hi Jude, I haven’t tried. You could try flax eggs, but can’t vouch for the results. Please let us know how it goes if you give it a try!
Brenda
Hi. I want to make these this week and was wondering if I wanted to replace some of the eggs with egg whites, you mentioned 2 egg whites per egg; what would be the measurement when using egg whites from a carton?
Maya | Wholesome Yum
Hi Brenda, An egg white from a carton would be 2 tablespoons, or 1 fluid ounce.
Danielle
My daughter made these for me yesterday. They taste great and hold the toppings very well. Definitely a keeper!
Maya | Wholesome Yum
Thank you, Danielle!
Hannah
We LOVE this recipe!! We followed the directions and they came out perfect! Thank you so much for providing this recipe!!
Maya | Wholesome Yum
Hi Hannah! I am so happy to hear that. Thanks for stopping by!
Kris
The coconut flour is completely unusable for cooking the tortilla, it makes the tortilla fluffy and cant really turn it when you want to turn it to the other side in the pan.
Maya | Wholesome Yum
Hi Kris, Sorry you had issues with the recipe. It sounds like the batter is too thick, that would be the reason for it to become fluffy. It will not do that if it’s thin enough. Part of the instructions is to thin it out – please check the troubleshooting tips on the recipe card for more info.
Larry
Maya, I am curious if you or anyone else has tried making tortilla chips with these wraps. I will try to make these wraps later today and would like suggestions on making the chips. I am on a very low carb diet and missing my chips, salsa, and cheese dip.
Maya | Wholesome Yum
Hi Larry, I haven’t tried that yet so I can’t say, let me know how it goes if you do! Otherwise, this is my low carb tortilla chip recipe.
Kim
These turned out great! I followed recipe exactly and while still good I thought they tasted a little eggy. Made them again and used 5 eggs and added 1/3 cup more of almond milk and they were perfect! I have an electric stove and found The 5 1/2 mark was the perfect amount of heat.
Maya | Wholesome Yum
Thank you, Kim! They do run that fine line between eggy and not sturdy enough. I found that they fall apart more easily if I reduce eggs more and add more milk, but I’m glad it worked for you.
Stephanie
I tried this and it keeps breaking and not able to fold. Also, they are thick. If I use less batter, it would probably be too thin to flip? The only difference I did was substitute the almond milk for regular milk. How did you get them so perfect?
Maya | Wholesome Yum
Hi Stephanie, They should not be thick – part of the instructions is to thin out the batter to a consistency making them thin. Temperature also plays a role, as well as some other factors. I have troubleshooting tips above the recipe card that can help.
Amber Massey
I watched the video, but I didn’t see any troubleshooting tips. It just keeps breaking.
Maya | Wholesome Yum
The tips are in writing in the post above the video. 🙂
Michelle
I Used king Arthur coconut flour and these were on the ‘eggy’ side – and a little crepe-like. I think next time I’ll add a little more flour, but otherwise, I love this idea!
Maya | Wholesome Yum
Thank you, Michelle! Let me know how they turn out next time!
CJ
Mine didn’t turn out at all. Fell apart while cooking. They tasted great but didn’t hold the shape at all.
Maya | Wholesome Yum
Hi CJ, Sorry you had issues with them. I have a video above the recipe card, and also some tips in the post to help troubleshoot.
Judi lasher
Do you think oat flour would work? I LOVE coconut but found coconut flour so bitty that I finally tossed mine.
Maya | Wholesome Yum
Hi Judi, You’d need to make other modifications to make the recipe with oat flour. You’d need less milk and less eggs. Also, the recipe would no longer be low carb or paleo, if that matters to you. I can’t tell from your comment what issues you had, but do have some tips in the post above the recipe card and hope that can help.
Denise
Sorry, but I thought these were a very poor substitute for tortilla wraps. I’m looking for a better recipe as I type this.
Maya | Wholesome Yum
Hi Denise, Sorry they weren’t for you. Hope you’ll find something you like better. I have lots of other bread recipes here.
Lori
I followed your recipe and they turned out like crepes? Any suggestions? I couldn’t even hold any of it with it falling apart.
Maya | Wholesome Yum
Hi Lori, The main trick is the temperature of the pan. I have some tips for troubleshooting in the post above the recipe card. Hope that can help!
Dee
Can I use almond flour in place of coconut flour without creating any major complications?
Maya | Wholesome Yum
Hi Dee, coconut and almond flour aren’t good substitutes for each other with this recipe, unfortunately. Let me know if you try experimenting!
Amanda
Can you substitute the coconut flour with almond flour? And if so, what would the substitution measurements be? I’m pretty sure coconut flour is more absorbent so it wouldn’t be a straight one for one substitution.
Maya | Wholesome Yum
Hi Amanda, coconut and almond flour aren’t good substitutes for each other with this recipe, unfortunately. Let me know how it goes if you try experimenting with it!
Sandy
Hello, Maya:
Just signed up for the e-book & waiting for confirmation.
In the meantime, I thought I’d throw my two cents in about the differences between almond flour & almond meal for those not familiar as to which is which.
Almond flour: ground blanched almonds which have the
skin removed prior to grinding. It is finer in texture than almond meal. The color is light.
Almond meal: ground whole almonds, including the skin. The texture is a little bit coarser than almond flour, and also is darker due to the skins.
Stephanie
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.
Maya | Wholesome Yum
Hi Stephanie, I haven’t tried it but it might work! Let me know how it goes if you do!
Peggy
We found these a bit dry (though they turned out really well!). I am using a non-stick skillet. Do you think they would turn out if some of my liquid measurement was oil?
Maya | Wholesome Yum
Hi Peggy, I haven’t tried that but it sounds like an interesting idea! Let me know how it goes if you try it.
Nicole
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.
Maya | Wholesome Yum
Thank you, Nicole! Glad you like them!
Ellington
These tortillas are so good! And so simple. I put all the ingredients in my Vitamix and blended it up, then poured it right into the pan from there. For me, they made about 10-12. I made a few in a smaller pan and then switched to a larger one to make them bigger. They are great for breakfast rolled up with pesto and Parmesan cheese inside. I also used them to make tacos with lettuce, salsa, cheese, and SmartGround tofu “ground meat.” This will be a new staple recipe for me.
Maya | Wholesome Yum
Thank you, Ellington! I’ll have to try your breakfast idea, sounds delicious!
Jen
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!
Maya | Wholesome Yum
Thank you, Jen! These are great tips!
Sarah
Thanks for sharing!! Just made these and they came out perfect! I halved the recipe just to try them and it worked! Also I added the Italian seasoning and cooked them on a cast iron skillet! Delicious and beautiful!! I’m going to use them to make turkey hummus wraps! 🙂
Maya | Wholesome Yum
Thank you, Sarah! These would be perfect for turkey hummus wraps!
Jen
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.
Maya | Wholesome Yum
Hi Jen, The tips above the recipe card may help. If they are more like crepes, the pan is likely still not hot enough. Of course they aren’t identical to flour tortillas, but are less crepe-like if the temperature is higher. You’re exactly right that they also fall apart if the pan isn’t hot enough. I’m glad you still thought they were delicious!
Shanice
Hi there. My question is can these be turned into sopapillas?
Maya | Wholesome Yum
Hi Shanice, I don’t think this recipe would work for that because this dough wouldn’t get crispy. You may want to try it with the same dough I used in these fathead dough bagels instead.
Floyd Martin
How many tortillas are in a serving?
Maya | Wholesome Yum
Hi Floyd, The nutrition info is for one tortilla, but you can have more than one serving if you’d like.
Abbigale Campbell
Mine came out like an omelette and the texture was really weird. What did I do wrong? Please help. I just started the low carb life style and now I’m a little pessimistic about how it will be.
Maya | Wholesome Yum
Hi Abbigale, Sorry they didn’t come out the way you expected. If they were too eggy, you can try replacing some of the egg with egg whites (2 whites per egg). The texture may be more omelette-like if the heat is too low, so try cooking them at higher heat also. Hope that helps!
Wendi-Lou
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!
Maya | Wholesome Yum
Thank you, Wendi-Lou! I’m so glad you liked them. Agree they are delicious with spices, and that sweet version sounds amazing, too!
Deb D.
Just finished dinner with the low carb tortillas and I have to say they were great! Thank you for all of the great tips on how to make them, they will be a staple for now on!
Maya | Wholesome Yum
Thank you, Deb! I’m glad the tips were helpful.
Angela
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!
Maya | Wholesome Yum
Hi Angela, I have some tips in the post above the recipe card. If you need to thin them out, add both eggs and milk, not only milk. Otherwise they will fall apart, like you said.
Jen
These taste like pancakes! I put cheese and ham on them first but it wasn’t good. Then I had a bunch more batter, so I just embraced that and topped it with whipped cream.
Maya | Wholesome Yum
Hi Jen, They might turn out more pancake-like if the heat is too low or the batter is too thick. Did yours have the thickness and browning like the pictures? Also, did you use the sea salt in the recipe? It’s listed as optional, but I do recommend it. You could also add some spices to make them more savory. Either way, I’m glad you found a way to use the batter to your liking.
Sandi Ramirez
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.
Maya | Wholesome Yum
Hi Sandi, That makes sense! I’m glad you liked the recipe. Those spices sound like great additions, too.
Sandi Ramirez
I have replaced eggs with yeast, 1/4 teaspoon per egg. Not sure if it still makes it paleo or would work in this case, but when I could not eat eggs, I used that replacement more than anything. But your milk will need to be warmed up to bloom the yeast.
Maya | Wholesome Yum
Hi Sandi, What an interesting idea! I’ve never tried using yeast in place of eggs before. (Yes, nutritional yeast is paleo.) Let me know if it works for these tortillas!
Sandi Ramirez
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.
Maya | Wholesome Yum
Hi Sandi, Have you tried this recipe with just the coconut water that separates out when refrigerating full fat canned coconut milk? I think that may be too thin (it’s usually almost clear when it fully separates). If using coconut milk, the full fat kind should be fine, but you’ll probably want some of the fat/cream remaining in there. Otherwise, completely agree with you that additive-free coconut milk (or almond milk) is best. 🙂
Sandi Ramirez
Maya, you are correct the coconut water is too thin. I made these tonight again with coconut milk and I opened a can of organic coconut milk (from my shelf, not fridge) and it was super thick. I freaked for a minute and started to go to my coconut cream. But stopped spooned out about 3 tablespoons into my measuring cup and I could see liquid. So I poured some in and stirred what was in the can ’til smooth. Then I poured 1 1/4 cup coconut milk. It made a perfect tortilla. I added cumin, ancho chili pepper, garlic power, salt and pepper. My husband flipped out. He can eat regular but needs to be healthy. Thanks so much.
Maya | Wholesome Yum
You’re welcome! Thank you for sharing!
Pat
I thought 1/4 cup was too small so I increased it. My first few fell apart, so I kept it in the pan a little longer and then it was good. I used a copper, non-stick pan and that made it pretty easy to get them out. The key, for me, was not to take them out too soon or they will fall apart.
Maya | Wholesome Yum
Thank you, Pat! I agree that helps!
Lauren Tilbury
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?
Maya | Wholesome Yum
Hi Lauren,
Sorry to hear you had issues with these!
It takes a bit of tweaking to get the right skillet temperature and consistency. You’ll probably need to lower the heat if using a cast iron skillet, since those pans heat up so well.
If the tortillas taste eggy to you, you can substitute egg whites for some of the eggs (2 egg whites per egg), since the yolk contributes most to any eggy flavor.
If they are breaking for you, try more egg (or whites) and less milk.
I wish I had exact amounts, but find that it varies based on the brand of coconut flour and even each time I make them. This is why the recipe instructions say to thin out the batter after the initial proportions. I have some tips about getting the right consistency in the post above the recipe card as well.
I’m just starting to create videos, and will add one for this recipe as soon as I can!
Asmaa
Hi Maya,
These are amazing. This is my second time making them. The first time they came up like pancake consistency. Today, they came back great just like yours in the picture. The trick is the cook them covered for long time until then harden probably 4 minutes on each side. It is so worth it. Thank you Maya. I love all your recipes from almond butter waffles to muffins to tortillas. You are the best.
Asmaa
Mia
I just made these last night and I’m not one to leave a comment, but I have to say these came out amazing after I got the hang of how high I needed the heat and had a little patience. The first one I tried came out looking like scrambled eggs, but by time I got to the end of the batter they were perfect!! I did make a few additions. I used coconut milk from the carton, and I added some garlic powder and onion powder. They taste great, they hold up well in the refrigerator for the next day.
Thank you so much for this recipe. It has made me very very happy!! I was very pleasantly surprised. I’ve tried many paleo breads and they were just didn’t make the cut. I will definitely be making these at least once a week. Thanks again!
Maya | Wholesome Yum
Thank you, Mia! Sometimes they take a couple tries to get the pan temperature and batter consistency right. I’m so glad you stuck with them and that they worked for you!
Barbara
I just found out I am diabetic. You know, those carbs and sugars are not good for me. Problem is, I also have porphyria. And I need carbs and sugars to push the porphyrins out of my body, otherwise, I could die. I have weighed the 2 problems… and either way, I guess I could expire! Will your low carb recipes help me? Maybe the slow carbs? Less to no sugar?
Maya | Wholesome Yum
Hi Barbara, I’m sorry, I’m not a doctor and unfortunately am not familiar enough with porphyria to offer advice on it. I’d recommend asking a doctor that is familiar with the benefits of low carb diets to weigh in on those benefits versus any issues associated with porphyria.
Tracy Engholm
I had same problem although I used higher heat and cooked uncovered. Every time I try a wheat flour alternative, it flops, and I am normally a good cook. 🙁
Maya | Wholesome Yum
Hi Tracy, For this recipe you need to cook them covered.
Amber
Thank you so much for this recipe. I made them this morning…. With a few changes and they are great. I used 4tbsp heavy whipping cream then added water to make 1 1\4 cups instead of milk. I used non stick cooking spray, spread it in the pan like a crepe, put a lid on it for 1 to 2 minutes, then I flipped it. They turned out perfect and didn’t break apart. Can’t wait to try your other recipes.
Maya | Wholesome Yum
Thank you, Amber! I’m going to try this with the heavy cream, too.
Eric
Corn is okay with celiac. Corn gluten is fine. The grains to watch out for are wheat, rye and barley. And anything that may have been contaminated with them. Hope that helps
Maya | Wholesome Yum
Hi Eric, Yes, as far as I know that’s true. However, many people also choose to avoid corn for other health reasons. Corn tends to spike blood sugar, and much of it in the U.S. is GMO.
Edith
These were delicious! Thank you! Adding one more egg and some almond milk to the original mix made it the perfect consistency! I am trying a low-starch diet and these totally satisfy my bread craving!!
Maya | Wholesome Yum
Thank you, Edith!
Emily
What about heavy whipping cream, instead of milk? I really need to keep sugar to a strict minimum…it brings the pain back.
Maya | Wholesome Yum
Hi Emily, Yes, heavy whipping cream should work fine. You may need to adjust the amount a bit. Begin with the same amount as almond milk, then use the tips in the post to adjust the amount of eggs and cream to reach the right consistency.
Jeetu Melwani
I brought coconut flour for the first time just recently and I am going to try your recipe to begin with. They look amazing.
Carly Turner
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!
Maya | Wholesome Yum
Thank you, Carly!
Windell Farmer
Are these diabetic friendly?
Maya | Wholesome Yum
Absolutely! They are low carb so they won’t spike blood sugar.
Jassa
Hi! Do you think it would be possible to change the milk to water?
Maya | Wholesome Yum
Hi Jassa, It might be possible, but I haven’t tried that variation. They might be a little more dry. I’d probably opt for a milk of some kind (whether it’s almond, coconut, dairy, etc), but water could work. Let me know how it goes if you try it!
Mary
Hi, I was wondering if a coconut/almond milk blend can be used instead of almond milk? Would that blend be too thick and creamy?
Mary
Maya | Wholesome Yum
Hi Mary, I haven’t tried that combination but it should work. I would start with the same amount of the milk blend, then follow the tips in the post above to add more eggs and milk blend in equal proportions as needed, until you get a very runny batter.
Cecily
You need a firm dough for a tortilla press.
Maya | Wholesome Yum
Hi Cecily, These are made in a pan, not a tortilla press. You’d need a different recipe for a tortilla press since it requires a firm dough like you said. It might work if you make the batter with a lot less liquid, but I haven’t tried it.
Helen
I made these today. They are amazing! And just perfect for a diabetic. I did have to add another egg and a half cup of milk for my coconut flour but they came out perfect! I made half the regular way and then added garlic, pepper, salt, and Italian seasoning to the batter and made the rest. I will use the latter as mini pizza crusts in the toaster oven. Yum! Best recipe I’ve come across in ages. So thankful!
Maya | Wholesome Yum
That’s great, Helen! Those added seasonings sound delicious. I need to try that for a savory version!
Cindi
Can these be made using heavy whipping cream instead almond milk?
Maya | Wholesome Yum
Hi Cindi, Yes, you can do that! You can start with the same amount as almond milk, then use the tips in the post to adjust the amount of eggs and cream to reach the right consistency.
Karina Metcalfe
These looks amazing. Want to make them today, but I have only got desiccated coconut in the cupboard. Can I use that instead?
Maya | Wholesome Yum
Hi Karina, You can make coconut flour from desiccated coconut by grinding it in a blender or food processor until it’s a very fine powder.
Trish Thorpe
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.
Maya | Wholesome Yum
Yes, it just depends on your priorities. Corn is filled with simple carbs, a poor source of nutrients, and often GMO, so there are other reasons I would avoid it. I do have a recipe for grain-free “cornbread” muffins (made without corn) that can be a good replacement if you’re looking for a cornbread recipe. 🙂
Doc
I’m gonna try this as round bread. I have a little griddle I bought from QVC. It’s about 5″ in diameter and heats on both top and bottom like a foreman grill. Hoping it will turn out like a burger bun 🙂
Maya | Wholesome Yum
An interesting idea! I’ve never tried it since I don’t have a griddle like that, but would love to hear how it turns out.
Ros
What about gluten free plain flour?
Maya | Wholesome Yum
Hi Ros, What kind of gluten-free flour are you asking about? Wheat flour is not gluten-free (of course), so every gluten-free flour would be either a single specific kind (e.g. almond, coconut, tapioca, rice, etc.), or more commonly a blend. There are many different blends out there. In general, this recipe does require coconut flour because it absorbs much more moisture than any other gluten-free flour (including any blend). It may work with another type of flour, but the amounts of the other ingredients would need to be adjusted significantly.
Helen
Hi! So on my first go, I think I did something wrong: it took loads more milk than the recipe stated (I used regular as it didn’t have almond) to make the batter thin. I added another egg as well to try to keep it glued together. This was on three tablespoons of coconut flour! The ratios stated were blasted through the roof in terms of liquid. Now, I finally achieved a thin batter… using a good mug full of milk, and two eggs. I also slightly overlooked them. Why did my wrap break when I wrapped food in it?
Maya | Wholesome Yum
Hi Helen, I’m happy to try to help. I’ve found that the exact amount of liquid needed does vary sometimes. That said, the amounts of coconut flour and eggs you mentioned are a combination I haven’t tried. If you want to try a smaller amount to start with, you could halve the recipe which would be 1/4 cup coconut flour, 2 eggs, 1/2 cup milk, and 1/4 tsp sea salt. From there, if the batter is still too thick, add more eggs *and* milk in equal proportions to thin it out. The equal proportions part is important when thinning out the batter. If the wrap broke apart, most likely it was too much milk and not enough eggs (the eggs hold it together). I have some tips in the post above as well. I hope that helps for next time!
Julie MacDonald
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.
Maya | Wholesome Yum
Hi Julie, There are a few things that can help with the flipping – make sure to use a generous amount of oil, use a smaller pan (very large tortillas won’t work as well with this batter), and make sure you have enough egg to hold it together. I hope that helps for next time. The microwave muffins sound like a delicious idea, though!
Justin
Do you think you can substitute almond flour instead of coconut flour?
Maya | Wholesome Yum
Hi Justin, Unfortunately almond flour won’t work the same way because it absorbs moisture differently from coconut flour. You’d need a different recipe to use almond flour. I’ll add it to my list to make one!
Ceejay
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!
Dutchess
It took me a couple of attempts but my ration called for more eggs. My family loved it!
Elissa Anne Parkerson
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.
Michelle Miller
Hi! Thanks for the recipe! I had fun making it! I used Trader Joe’s Coconut Flour and had to use about double the milk. I started out using a non stick pan, but they were too fluffy. I then switched to cast iron (still covering it) and it worked like a charm.
Carey
Can I use cream as a substitute for the milk? I am banting, so I need to try add more fat to this. 🙂
Maya | Wholesome Yum
Hi Carey, I think cream would probably work. You may need to use more, since cream is thicker.
Jennifer
I am currently in the process of making these now! They smell amazing! I wanted a more savory so I added cumin, garlic, and onion powders and dried parsley. I also had to use water.
Martina OReilly
Struggling with the measurements – as I use metric. Made a starter sample portion with 1 egg, 10g of coconut flour and enough double cream to get it to a good consistency (per recipe). The taste was divine but they were very crumbly. I will continue to experiment as I feel this one is a keeper
Maya | Wholesome Yum
Hi Martina, I’m happy to try to help with converting to metric. The tortillas shouldn’t be crumbly, so most likely the proportions were off (sounds like a combination of too much coconut flour and not enough egg to hold them together). If using just one egg, you’d need to divide everything else in the recipe by 4, and even then you may need another egg (or more like 1/4 to 1/2 of an egg… the recipe doesn’t divide by 4 very well). You’d start with a tablespoon of coconut flour (7 grams), 1 egg, and 1/4 cup unsweetened almond milk (60 milliliters). From there, check the consistency based on the instructions and you may need to add more egg and milk (but since the amount is so small, probably not a whole egg). Hope this helps!
L L
Yes! These are great! Added a bit of cumin and cilantro. Next I may try a bit of jalapeño.
博李（Dr. Jerry）
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.
Jayne
This was my very first time cooking with coconut flour. I used the brand, Tropical Green Organics. I followed the recipe and it was too thick – so as recommended, I added equal parts almond milk and egg. It cooked up well- probably took longer than the 2 min per side. I think they turned out great (tho as I commented …more like a crepe/omelet than a tortilla). I have been trying to experiment using coconut products –reluctant in the past –as I do not like coconut! I was willing to try the coconut flour after trying two recipes than called for coconut milk (just a hint of coconut taste). My question is……… Next time could I thin the batter with only almond milk (exclude the egg)? Would it still work OK –maybe not be as “eggy”. Thanks so much for helping me be successful with my first go at cooking with this type of flour!
Maya | Wholesome Yum
Hi Jayne, Thank you for the feedback and I’m so glad this got you to try coconut flour! These coconut tortillas do have a bit of a different texture compared to flour tortillas, but it also varies a bit with different brands of coconut flour. Based on feedback on various recipes, I’ve noticed that some people do notice “eggy” flavors more than others. It may be more pronounced depending on how much egg you needed to add to thin out the batter. I didn’t detect too much egg but if you did, you could use some or all egg whites instead (2 egg whites instead of each egg you’re replacing). The main issue with adding only almond milk to thin out the batter is that it will be more likely to fall apart, since the egg is the only thing holding these tortillas together. You could try using a little more almond milk than egg/egg whites for the thinning out ratio, but I wouldn’t do exclusively almond milk so they stay together. Either way, using egg whites should avoid the “eggy” taste, since mostly that comes from the yolk. Hope this helps!
Chris
lilbit, watch out with bulk bins. I learned it the hard way that cross-contamination happens very easily. Now I buy only coconut flour that was ground in a gluten-free facility and says “gluten free” on the bag.
Alejandra
Hi, I love them!! Are the nutrition facts above for the 8 tortillas or one? Thanks!
Maya | Wholesome Yum
I’m glad to hear that! The nutrition facts are per serving – one tortilla each.
Jackie W.
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!
Reese
Hi. Can you use that vegan egg replacer mix instead of eggs?
Maya | Wholesome Yum
It might work, but I haven’t tried it. It would need to be a strong binder like eggs, to hold the tortillas together.
Cassandra Sample
I made these last weekend and eventually got them to work as tortillas, but even after experimenting with more and less coconut flour and egg/whole milk mixture they never got the kind of integrity needed to “hold up” to being used like a tortilla. My husband found them too “sweet” to read as a tortilla as well and I admit you could really taste the coconut in there. However, fresh off my cast iron skillet with a little butter they were really delicious all on their own.
Maya | Wholesome Yum
If they aren’t pliable enough, the temperature of the pan was probably too low, so you could try turning it up next time and/or waiting longer for it to preheat. These tortillas do turn out more like crepes if the pan isn’t hot enough.
Flavors in coconut flour also vary among brands and some people are more sensitive to the flavor than others, but to me there isn’t a strong detectable coconut flavor. You could add a little more sea salt if they seem too sweet.
Hope this helps! I’m glad you liked them anyway.
Christina
Excited to try these for fish tacos. First one didn’t turn out but I don’t think my pan was hot enough. Mine came out egg-color, which left me worried they would taste egg-y. Happily they did not. I suspect the color was due to the coconut flour brand. Will try the brand you use next time.
Tamzin Smith
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!!!!
Maya | Wholesome Yum
I’m glad it worked out for you, Tammy. Different brands (or even different batches) of coconut flour can vary slightly in their liquid absorbency, requiring a little more or less eggs and nut milk. Great job adjusting to that, and I’m so glad you and your guests loved the tortillas!
Tammy
Thank you so much for this recipe! I made these this morning to make a breakfast wrap and although I will need to play around with the ingredients (mine came out a little more like thin pancakes), the flavor was good and I didn’t mind the pancake like texture. I will keep practicing! Yum 🙂
Maya | Wholesome Yum
Hi Tammy, I’m glad you liked them. The texture does differ a little from flour tortillas, but temperature can also play a role. A slightly higher temperature should help with making the texture less pancake-like and more like a tortilla.
Alejandra
Hi! Have you experimented at all with just egg whites? Or perhaps less whole egg and some egg white? Thanks!:)
Maya | Wholesome Yum
Yes, I’ve made these with only egg whites and they work that way, too. I didn’t detect an egg-y taste even with the whole eggs, but if you’re sensitive to that, substituting egg whites is a good alternative.
Stephen Reed
Hey Maya
Those are some awesome looking tortillas. Super quick and easy too. You certainly seem to be causing a stir with your recipes, loving your photography too. What camera do you use? I am still using and iPhone 5 for photos, and video too. It works, but I need something better 🙂
I’m a big fan of real milk for those that tolerate it well, full fat of course. I always tend to think of nut milks as kinda crappy, Soya obviously, but wonder what your view is on nut milks vs whole milk. Source matters of course, I’m lucky to have raw Jersey milk in my area, but not so easy for everyone. Let me know if you get a moment.
S
Maya | Wholesome Yum
Hi Stephen, Thank you for the kind words. I actually use a Canon G7X with manual settings, but will be switching to a DSLR in the next few months. (Edit: I am now using a Canon 80D DSLR.) I use both organic whole milk and almond milk at my house, but avoid soy.
Grace
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!
Maya | Wholesome Yum
Hi Grace, Thank you for letting me know flax eggs don’t work for this one (I haven’t tried). Unfortunately, I don’t know of anything else to replace the eggs in this recipe. I do have a tag for egg-free recipes on the blog for you to try.
Andra Daunhauer
I am not a comment-leaver, but wow I am excited about this recipe!
I made these tonight for make-your-own-soft-tacos for dinner, and I am very pleased with them. Pliable, decent texture, easy to make. I followed the recipe exactly and added a little ground cumin and garlic powder. The consistency of the batter was pretty thick, like similar to pancake batter, so maybe mine were a little thicker than others might like but they worked for me :). I am so excited to use these for crepes, with sweet flavorings (vanilla, cinnamon). I’ve tried other gf recipes for crepes using almond flour and all I have is Bob’s Red Mill and I know that’s kind of coarse, but they have turned out like thin egg pancakes — nothing that might “pass” as a crepe ;). These behaved more like bread.
It worked well to have a pretty hot pan — I have a gas stove and used a well-seasoned iron skillet, and I agree that medium- to medium-high heat was spot on. I actually think they worked a little better with little to no oil in the pan, as when I would re-oil the pan, when I would be swirling around the batter to spread it, it was a little too slippery sometimes. Also, it did seem to improve the process when I used a lid on the pan (as the instructions say, but it’s easy to miss and I almost did) — the tortillas were sorta puffing up inside the pan with the lid on and I think it improved the texture. Anyway, thank you so much!!
Stephanie
Can these be made with a tortilla press?
Maya | Wholesome Yum
Hi Stephanie, I haven’t tried making them in a tortilla press before, since I don’t have one. I suspect it might be problematic due to a different consistency of batter, but you never know. Let me know how it goes if you try it.
sylwiavaca
Can I sub the milk with water, or does it have to be milk?
Maya | Wholesome Yum
Hi Sylwia, I haven’t tried water. I think it would probably still turn out but might not be as sturdy. Let me know how it goes if you try it. If you do want to use milk, any kind you like should work (regular dairy, coconut, almond, etc), so it should work for any dietary needs you may have.
Grace
Some people might have better luck if they are sure to add more oil to the pan after frying each tortilla and before the next is poured on. Once I started doing that I had much better results with everything staying together, not sticking to the pan, and looking pretty! 🙂 Also, make sure you pan is hot enough! My question is, can I add only half the salt or will that mess with the chemistry of the recipe?
Maya | Wholesome Yum
Great tip, Grace! Yes, adding more oil for each tortilla definitely helps. I’ll make a note under the recipe to reflect this. You can definitely adjust the salt to your liking and they will still work out.
Jennifer Wilson
Just made these. They were interesting. It was my first time to use coconut flour and I found it difficult to think of as a savory bread. Your pictures look like yours hold together way better than mine do. Mine were a little more like slightly thicker than normal crepes. I spread some homemade blueberry jam on them and they were pretty good like that. (Oh, I also didn’t have any almond milk on hand or almonds to make any so I used skim milk… maybe that was the problem?)
Maya | Wholesome Yum
Hi Jennifer, Thank you for the feedback! I haven’t tried them with skim milk. Skim milk is a little thinner than almond milk, so maybe a little less of it would be needed. If they don’t hold together well, you can adjust to have a little more egg and a little less milk to compensate (the egg helps hold them together, and the milk thins them out). The other thing that may cause them to be more crepe-like or not hold together well is if the heat is too low (everyone’s stove is slightly different), so next time you could try turning up the heat a bit more. Hope that helps. I’m glad you still enjoyed them!
Stacy Hayes
I made these tonight… they were delicious! I made a turkey wrap. Thanks for the great recipe.
Maya
A turkey wrap sounds like a great way to use these! Thank you, Stacy!
lilbit
I made this today and although they don’t look as beautiful as yours, the recipe worked. The first tortilla was too thick and came out like a pancake. I read the comments and added about 1/2 cup liquid (water) to create a thinner batter and moved it around the pan like a crepe, covered, and sprayed the top with oil before flipping them over. Mine are not as pliable as yours, but they held up when used like naan with my curry. I’ve been on GAPS for 8 months and this is the first time I have had anything that even resembled a tortilla. I used coconut flour from the bulk bin at Fred Meyer/Kroger. I have pictures, but no website to share them :/ Thanks for the recipe!
Maya
I’m so glad they worked for you and that you were able to incorporate them into your GAPS diet. I’d love to see your pictures. If you’re on Instagram you can follow along with @wholesomeyumblog and share your pictures with hashtag #wholesomeyum so I can find them.
Gayane
Hi Maya. It looks very yummy. It reminds me of blinchiki that we make. ( I am from Russia.) I can’t wait to make and try them. Thank you for this recipe.
Maya
I’m Russian too! Yes, they do resemble blinchiki a bit, but they are a little firmer like a tortilla. Maybe like a cross between the two!
Rachel
Do you think I could replace the eggs with chia or flax seed eggs?
Maya
Hi Rachel, I think so, but I haven’t tried it. Let me know how it turns out if you do!
Val
Can’t wait to try these. It is so annoying to read questions from people that you answer in you recipe. You have my permission to delete them! Thx for sharing!
Maya
No worries, I’m glad to see people trying my recipes. I do try to address possible issues in the post though. Hope you like these!
Jo
Are these really egg? The curled edges in your pictures and the amount of eggs makes me wonder. Really do not like my tortillas tasting like I am eating a burnt fried egg, which has been my experience in the past.
Maya
Hi Jo, No, they do not taste like eating a fried egg. The large amount of eggs is because coconut flour absorbs a lot of moisture, and the egg also acts as a binder to hold the tortillas together. Hope this helps!
lilbit
I agree that these do not have an eggy taste, which is amazing.
Jessica Shreve
Can you use coconut milk in place of almond milk?
Maya
I think you can as long as the coconut milk is not too thick. The kind in a can is probably too thick, but the kind in a carton could work. The main purpose of the milk is to thin out the batter, so it needs to be liquid enough. I haven’t tried it – if you do, I’d love to hear how it goes!
Diane Reese
I cannot print this. I get a fatal error.
Maya
Hi Diana, Sorry about that! I was doing a theme update today and there must have been a conflict. Can you please let me know if it’s working fine now? If not, which browser are you using?
Ariana
I tried these tonight and the result was an eggy flavor, and kind of fluffy. Not very much like a tortilla!
Maya
Hi Ariana, I recommend increasing the temperature and thinning out the batter a little more with almond milk (or other milk of choice) before cooking. That should make them thinner, more tortilla-like, and less fluffy and eggy. Hope this helps!
ryanpstuck
I need general help with coconut flour. Every time I used it, the resulting batter, made according to the exact specifications, turns into a congealed mess (two different brands of coconut flour so far). My family lives on tortillas so learning to make these would be a game changer. Thank you for your time.
Maya
Hi Ryan, Coconut flour takes a bit of experimentation to master, and it does depend on the brand. The brand I use is linked in the recipe above. Coconut flour absorbs a ton of moisture, so the batter also thickens the longer it sits. If your batter doesn’t have enough liquid, I recommend thinning it out with an equal proportion of eggs and milk of choice (almond milk, dairy milk, etc.) The reason for the eggs, as opposed to milk only, is so that the resulting product doesn’t fall apart, which is important for tortillas (maybe less important for something soft and crumbly like muffins). I also provided more tips on these tortillas in response to another commenter earlier. Hope this helps! Any more questions, ask away!
Chantel
Have you tried these with coconut milk?
Maya
Hi Chantel, I haven’t tried it. I think it would work as long as it’s liquid enough (sometimes coconut milk from a can can be almost solid), since the primary function of the milk is to thin out the batter. Let me know how it goes if you try it!
Karen
Maya, thanks for the recipe. They are great and I added a tsp of cumin to the recipe. Reminds me more like corn tortillas that I’m used to. Since being diagnosed with celiac disease, I can no longer have grains and corn is a grain… bummer!
Thanks again. I can use all the recipes I can get my hands on to feel as though I’m eating like most people.
Maya
Thank you, Karen! I’m glad you like them. What a great idea to add cumin – will have to try that!
Samantha
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!
Maya
Hi Samantha! I’m sorry to hear that they didn’t work out for you! There are a couple possible reasons this could happen. One thing that might be the problem is that different brands of coconut flour can vary – you can find the one I use by clicking the “coconut flour” link in the recipe. Another aspect that can vary is stove temperature. I have a gas stove and medium-low is usually about right on mine, but you might want to try a slightly higher temperature (just watch for burning). Make sure the pan is heated well before pouring in the batter, too. Finally, using too much almond milk (or other milk of choice) can cause these to fall apart. You can try it with a little less milk next time, and maybe add an extra egg if it’s not liquid enough with the milk reduced (it should easily spread across the pan when tilting). I’ll update the recipe to show that if additional milk is needed to thin them out, it’s a good idea for additional eggs to be added as well to balance the proportions. Hope this helps!
Marnie
The same thing happened to me. I just realized that I forgot to cover the frying pan when I cooked them, so I wonder if that is what may have caused them to fall apart. They still taste good though!
Maya | Wholesome Yum
Hi Marnie, Yes, that is likely the cause. I’ve found that covering them is key!
Kelsey
Would these hold up in the freezer of layered with parchment paper? I’d like to whip a batch up for sick and easy dinners.
Maya
Hi Kelsey, That’s a great question! I think they would, but I haven’t tried that yet. Let me know how it goes if you do!
Mel
Do you use oil in the skillet or does it have to be non-stick? Thanks in advance.
Maya
Hi Mel, You can use a regular skillet with a little oil or a non-stick skillet. I like to use a ceramic coated skillet and this oil mister: http://amzn.to/1qm1C87. This one doesn’t clog or spray unevenly (unlike other misters I’ve tried), and there are no chemicals (unlike the ones at the grocery store). Hope this helps!
Mary Ann
I noticed your comment on using ceramic coated skillet. What are your thoughts on using an ole time iron skillet? It just occurred to me. Maybe the iron seeps into food like aluminum can?
Maya | Wholesome Yum
Hi Mary Ann, Yes, you can use a cast iron skillet! You’ll need to oil it very generously for each tortilla to prevent sticking. Iron does seep into food when cooking with cast iron, but this is actually a good thing since iron is an essential nutrient (this is different from aluminum, which is not). Still, the impact actually less significant in a recipe like tortillas, where the cooking time is short and it only gets flipped once. The only other thing to watch for is cast iron conducts heat a little differently, taking a while to heat up and then maintaining heat well. So, you may need to preheat the pan for longer and then use a slightly lower temperature compared to other pans.
Wanda
How many carbs in each tortilla?
Maya
Hi Wanda, Each tortilla has 2 grams net carbs (net carb count does not include fiber). I hope you like them!
Paula
Do they keep well ?
Maya
Hi Paula, They have kept pretty well for me in the refrigerator. Store them with paper towels in between, to absorb any extra moisture, and replace the paper towels each day or whenever they get damp. I think you could probably freeze the tortillas too, but I haven’t tried it. If you do, let me know how it goes!
Susan
Mine fell apart BAD. I tossed several as they looked like pancakes that broke apart. What did I do wrong? I used a cast iron skillet with lots of oil.
Maya | Wholesome Yum
Hi Susan, Sorry that you had issues with these. Please check the troubleshooting tips in the post above the recipe card.
Jennifer
I found a great solution for the falling apart problem that works for me. I put 1-2 Tbsp of Bob’s Red Mill Wheat Gluten to the recipe. I know everybody freaks out when they hear the word gluten like its the devil. But remember, gluten is almost 100% protein. 2 Tbsp only adds 1.5g carbs to the entire recipe. That’s less than 1/8 of a gram per tortilla. It also adds 6 grams of protein. And it makes the batter stick really well and gives it a bready texture that is so delicious. If you are not allergic or sensitive to wheat proteins it is a great solution to the texture problem and they will never fall apart when you flip them.
Maya | Wholesome Yum
Thank you for the idea, Jennifer! I keep the blog gluten-free but for those that don’t mind it, this can be an option to try.