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
Meredith
0Made 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
0Takes 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
0Can you use psyllium husk instead? Ans if so how much do you think?
Maya | Wholesome Yum
0Hi 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
0Any idea if almond flour would be an equal substitute for the coconut flour??
Maya | Wholesome Yum
0Hi Hollie, Sorry, no, they are totally different. Unfortunately almond flour won’t work in this recipe.
Sharon H
0Thank you, so much for helping those of us on low carb diets with your delicious recipes! You are a great blessing!!!
Stephanie Barnes
0Has anyone tried subbing agar for the gelatin?
Maya | Wholesome Yum
0Hi 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
0I 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
0Hi 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
0What 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
0I do not like coconut and have tried using coconut flour in several recipes. Can u use almond flour instead?
Maya | Wholesome Yum
0Hi Linda, No, sorry, this recipe only works with coconut flour. I recommend including the optional spices to cover up the taste.
Joanie
0Made 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
0Had 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.
Nikki
0How long do they stay good and how should they be stored?
Maya | Wholesome Yum
0Hi Nikki, Storage info is in the post above.
Peggy
0I don’t see how you say this is 3 ingredients. I am seeing 7. Is this right?
Maya | Wholesome Yum
0Hi Peggy, It is 3 required ingredients. The other ingredients are optional, so you can choose to add them or not.
Debbie
0I 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
0Hi Debbie, Don’t use both. Either use gelatin + an extra 1/4 cup almond milk, OR just use 1/4 tsp xanthan gum.
Angela
0Has anyone tried using a tortilla press?
Maya | Wholesome Yum
0Hi Angela, Sorry, these won’t work on a tortilla press. The batter is too runny.
Susan C
0Can you use Xanthan gum instead of the gelatin?
Maya | Wholesome Yum
0Hi Susan, Yes, you can. You’d need a lot less, maybe 1/4 teaspoon or so.
Dan
0These 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
0Hi Dan, Feel free to interpret the name how you like – to me these are tortillas. I’m glad you thought they were good!
Maegdlyn
0More like a crepe, but good.
Patti Purser
0Can you use egg beaters or egg whites in place of the eggs?
Maya | Wholesome Yum
0Hi Patti, It might work, but they might taste a bit rubber-y.
Colleen
0Wondering if this recipe freezes well. Cheers
Maya | Wholesome Yum
0Hi Colleen, Yes, it does! Line with parchment paper between the tortillas.