Shop
My
Custom
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
Get It Now
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.
-
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 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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Coconut Flour Tortilla Recipe
718 Comments
Leslie Devitz
0Every recipe I have ever tried of yours has been incredible. This has been the first flop – a real disaster. I think I failed in all areas. Too eggy, tore apart, too thick, too thin, too much oil, not enough. Not a good recipe for a novice.
Maya | Wholesome Yum
0Hi Leslie, Sorry that you had issues with them. I’m not sure by what you mean by both too thick and too thin, too much oil and not enough? I do have lots of tips on this recipe in the post above. But otherwise hope you’ll find one you like better.
Michelle Malycha
0Worked perfectly first time, thank you.
Patricia Holley
0I 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
0Hi Patricia, Yes, that should work.
Kelly
0I have been looking for a coconut flour recipe I could make myself.
Lori Bobrowski
0OMG!!! 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
0Just 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
0I 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
0I 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
0I 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
0I found it much easier to turn them when I put them on my griddle.
Maya | Wholesome Yum
0Thank you so much for sharing, Paula! That’s a great idea.
Nancy
0I 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.
Steven
0Lol sorry for the experience, but this made my wife and me laugh so hard
Maya | Wholesome Yum
0Hi Nancy, Sorry you had issues with them. Did you check the tips in the post above?
Tomas Sandven
0I 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
0Thank you for the feedback, Tomas. You could try adding some spices next time if the flavor wasn’t quite what you wanted.
Kimmee
0I 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.
Joni
0Kimmee,
Mine turned out nice and thin, but I didn’t care for them either. Spongy texture is just not appetizing to me.
Maya | Wholesome Yum
0Hi 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.
Margaret-Anne Caufield
0Hi 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
0Yay! I love to hear that, Margaret!
Marie Laframboise
0The 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
0I am so happy to hear that, Marie! Thank you!
Linda
0Thank 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
0I am so happy to hear that, Linda! Thank you!
Ravey
0Can I use only egg whites? For less calories? 🙂
Maya | Wholesome Yum
0Hi 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
0I loved this recipe. I love crunch. You are great to help us beginners.
Maya | Wholesome Yum
0I am so glad to hear that, Joan! Have a nice day!
Mike
0Alright, 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
0I’m glad you got the consistency to work! You can try adding a bit of xanthan gum if you want them more sturdy.
Mike
0I 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
0Hi 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.