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These low carb paleo tortillas with coconut flour came about when I missed the convenience of having a wrap for lunch, instead of my usual low carb salad or leftovers. I only had a few pantry basics on hand, and these 3-ingredient coconut flour tortillas are what came out of it!
I’ve since made these keto tortillas that I like even better (they have a more traditional dough rolled out with a rolling pin, and come out more dense and sturdy), but these coconut flour wraps are still a great nut-free option.
The main concerns with coconut flour are that it absorbs a lot of moisture and can be a little fragile, but it’s also soft and light, which is a plus. After some experimentation, I came up with these coconut wraps!
I love easy coconut flour recipes, so decided to use that as a starting point and add as few ingredients as possible. Of course, I used my Wholesome Yum Coconut Flour, which has a fairly neutral flavor and is milled super fine. Different brands absorb moisture differently, so results can vary by brand — that’s why this is the only flour I’ll use for these wraps!
Why You Need My Coconut Flour Tortilla Recipe
- Soft and flexible — you can fold them or roll them up
- Just 3 simple ingredients (that are common pantry staples)
- Only 55 calories and 1g net carb each!
- Naturally gluten-free, dairy-free, grain-free, paleo, and whole30
- Easy to make once you nail the right batter consistency and stove temp (see tips below!)
- No tortilla press necessary
Ingredients & Substitutions
Here I explain the best ingredients for my paleo flour tortillas recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Coconut Flour – This is the best coconut flour out there and it’s made with just one ingredient: pure, premium organic coconuts.
SWAP: Wondering if you can make paleo tortillas with almond flour?
Almond flour won’t work in this recipe, but you can make these keto almond flour tortillas instead.
- Eggs – Crucial for holding the tortillas together. Sorry, I don’t recommend substitutes here.
- Milk Of Choice – You can use any keto milk of choice, or make the unsweetened version of my homemade almond milk. Use coconut milk beverage (not canned) for a nut-free option. Regular dairy milk will work from a recipe standpoint, but is too high in carbs for keto.
- Sea salt
- Gelatin Powder – Be sure to use unflavored gelatin. This is an optional ingredient, but helps make pliable and sturdy tortillas.
- Optional Spices – Cumin and paprika work well.
Free Printable: Low Carb & Keto Food List
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How To Make Coconut Flour Tortillas
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix batter. In a large mixing bowl, whisk coconut flour, eggs, almond milk, sea salt, cumin, and paprika together until smooth.
- Add gelatin (if using). Whisk in, followed by additional almond milk.
TIP: Sprinkle gelatin, don’t dump.
Sprinkling will help it incorporate into the batter more evenly.
- Cook coconut flour wraps. Pour the batter into the skillet and immediately rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered, until edges are golden and bubbles form in the middle. Flip over and cook other side for another few minutes.
My Recipe Tips
- 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.
- Let the batter sit for a couple of minutes after mixing, to account for the thickening process that is natural for coconut flour. Only then can you judge the consistency.
- Remember, different brands of coconut flour vary. This will affect the exact amounts needed when adding liquid ingredients. (I recommend this coconut flour!)
- If the batter is too thick, add additional eggs and almond milk in equal proportions to thin out the batter. Equal proportions are critical here. The tortillas will taste too egg-y if you add only eggs, but they won’t hold together if you add only milk. If it’s too thick overall, you’ll end up with pancakes or even something resembling scrambled eggs. As long as you thin it out properly, you’ll be just fine.
- Stove temperatures vary, so you may need to adjust yours accordingly. I have a gas stove that gets quite hot, so medium heat works well. However, if you have an electric stove, or if you don’t see the tortillas darkening on the side touching the pan after 60-90 seconds, you may need to increase the temperature to medium-high.
- The paleo wraps should develop darker spots as shown in the pictures. If you are seeing only a light golden color, like a pancake, you need to increase the temperature and try again with the next one. To be honest, my first one in a batch usually doesn’t hold up as well, but the rest turn out great.
- Re-oil the pan with each new tortilla. This prevents sticking and helps them brown.
- A non-stick pan works best. I like to use a hard-anodized pan or ceramic coated pan to avoid Teflon, but any non-stick pan will work.
- Why Are My Tortillas More Like Pancakes? This happens if the batter is too thick. Check the consistency section above for tips on thinning it out.
- Why Do My Coconut Tortillas Fall Apart? The most common culprit is a pan that’s not hot enough or batter that’s too thick. See the tips above on handling both.
- 3-ingredient coconut flour tortillas are not as sturdy as flour tortillas. If you want them sturdier, you can add one of these (not both), in these amounts: Gelatin powder – 1 tablespoon or Xanthan gum – 1/4 teaspoon.
Serving Ideas
Need some ideas for using these paleo tortillas? Try these:
- Soft Shell Tacos – Just brown some meat with some homemade taco seasoning. You can also use barbacoa beef or pulled pork.
- Quesadillas – Stuff them with shredded chicken and melty cheese. (I also have a keto quesadilla recipe in my first cookbook.)
- Buffalo Chicken Wraps – You can also make a vegetarian version using buffalo cauliflower instead.
- Enchiladas – Try my keto chicken enchiladas recipe, which uses these coconut wraps.
- Pizza Toppings – Warm up tortillas with low carb pizza sauce and toppings (or just make paleo pizza crust instead!)
More Easy Coconut Flour Recipes
If you like this coconut flour tortilla recipe, you might also like some of these other coconut flour recipes:
Coconut Flour Tortillas
By
Coconut flour tortillas need just 3 ingredients and have 1 net carb each! Low carb paleo tortillas are perfect for wraps, tacos, and more.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Basic Coconut Flour Tortilla Ingredients:
Optional Add-Ins (Recommended):
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking — it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).
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If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
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Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup (60 mL) of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 8-inch tortilla
- Tips: Check out my recipe tips above to help you get the right batter consistency, avoid tortillas that fall apart or turn out like pancakes, and make them as sturdy as you need!
- Store: Keep paleo tortillas in the fridge for up to a week with paper towels between them to prevent sticking.
- Reheat: Warm them up in the oven or microwave—just like regular tortillas!
- Freeze: Freeze with parchment between them, then thaw in the fridge or on the counter. Pat dry if needed.
- Note on nutrition info: Nutrition info is based on coconut milk (almond milk is similar), but dairy milk will add more carbs. Egg and milk amounts can vary depending on your coconut flour—check the post for tips on getting the right consistency. Want sturdier tortillas? Add gelatin plus 1/4 cup more almond milk!
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Flour Tortilla Recipe
718 Comments
Avital
0In the beginning of my Paleo path. These look amazing! Was wondering how long these could last if I refrigerate them?
Maya | Wholesome Yum
0Thank 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
0Tried them out. Ended up kind of like a more difficult omelet. What could I have done wrong?
Maya | Wholesome Yum
0Hi Avital, Did you check the tips in the post above and also the video?
April
0Tried 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
0Hi 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
0Can this be made with flax meal instead of coconut flour? If yes, how would that affect the carb value?
Maya | Wholesome Yum
0Hi 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
0Could you use an egg substitute?
Maya | Wholesome Yum
0Hi Suzy, I haven’t tried it but in theory it should work. Let us know how it goes if you try!
Kristin
0Husband approved!! Only had a 10inch pan, so made larger and less tortillas, but we’re sooo good! Thanks for the recipe!
Maya | Wholesome Yum
0Yay! I love that the husband approved too, Kristin!
Sandra
0I 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
0I am so happy you liked the tortillas, Sandra! Thanks for stopping by!
Kent
0Tried 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.
Maya | Wholesome Yum
0Hi 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
0At 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
0Hi 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
0Your 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
0So true Graham. Big Pharma is making millions from their lies.
Suzie H
0Just made these and they turned out perfect! How do you store these? In fridge or countertop?
Maya | Wholesome Yum
0Hi Susie, I’m glad you liked them! Store them in the fridge with parchment paper between them.
Ededi
0Can these be made with soy milk instead of the almond milk?
Maya | Wholesome Yum
0While I don’t use soy milk, yes, it will work.
Angela
0Great 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
0Hi 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
0Love 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
0I am so happy to hear that, Heidi! Have a nice day!
Karen
0Made 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
0I am so happy to hear that, Karen! Enjoy!
Casandra
0I 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
0Hi Casandra, They do have a mild coconut flavor, though I wouldn’t say they are sweet.
Kris
0These 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
0I am glad you liked them, Kris! Thanks for stopping by!
May
0Love 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
0Hi May, I’m glad you liked the taste. That sounds about right – these are softer tortillas.
Courtney
0If 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
0Thanks for sharing with us, Courtney!
May
0Just 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
0Hi 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
0Serving 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
0Ha! I know, one just might not be enough, Gayle! 🙂
Tammy
0Love 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
0That sounds delicious, Tammy! Thanks for stopping by!