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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
Brandy
0Makes 8 – 9 and a teflon skillet is an absolute necessity (they stuck to my stainless steel). My solution was to use parchment paper cut in circles on the first bottom then spray the skillet to turn it over with the parchment on top. I’ll buy a teflon skillet because cutting out all that parchment was a nuisance, though I use it for omelets so they don’t stick.
AmyT
0Love this recipe. Mine were not eggy at all but my eggs were a little on the small side. Can’t wait to expert with other uses like cutting in triangles and deep fat frying. Does anyone know the best way to store left overs?
Maya | Wholesome Yum
0Thank you, Amy! Yes, store them in the fridge or freezer with paper towels between them.
Laura
0Hola! I live in Mexico at 7500 ft altitude. I followed the recipe exactly ( with no additions) and ended up with crepes. It seemed that with the lid on there was lots of moisture. I also tried with the lid off. Still more like falling apart crepes.
Maya | Wholesome Yum
0Hi Laura, It sounds like the stovetop temperature was too low. Check the tips in the post above.
Nadya Carrabs
0These are amazing! They looked just like the photo when they were done. Per your instructions, I had to add more egg & milk to achieve the proper consistency but they were a breeze to make and they look & taste so wonderful. My only comment to readers who are making these for the first time would be that if you have difficulty flipping the tortilla …. it means they have to cook a little longer. My first tortilla was a little dark but after adjusting the temperature, the remainder came out beautifully! Thanks so much for a delicious and simple recipe!
Gwendolyn
0I have tried several keto tortilla recipes and I have to say, this was the easiest and tastiest one! I made them true to the recipe with only salt as the optional ingredient…. I’ve been so needing a PB & J fix that as soon as my first one cooled, I grabbed my sugar free peanut butter and sugar free blackberry jelly….YUMMY! I am looking forward to spicing them up to use in my chicken enchiladas. Thank you so much for this keto game changer for me!
Cookie Worth
0Can we use xanthan gum instead of gelatin?
Maya | Wholesome Yum
0Yes, you can, but you’d need a lot less of it. Try maybe 1/4 tsp or 1/2 tsp.
Shannon
0I can’t find additional instructions for using the optional gelatin or Xanthan Gum.
Do you do something with them before adding to the batter or just dump them in with the rest of the ingredients?
Wholesome Yum L
0Hi Shannon, if you are using the optional gelatin, add it last. Sprinkle it over the top of the batter after it is mixed (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
Shelley Jacobs
0Can we use Psylium husk instead of the gelatin?
Maya | Wholesome Yum
0Hi Shelley, You probably can, I just can’t say for sure if the amount is the same.
Sereena
0Heaven sent recipe !!! Thank you ever so much for sharing.
Aubrey Smith
0These 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
0Maya,
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
0Hi 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
0I 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
0Hi 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
0We 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
0I 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
0Hi 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).
Ally
0Hi! How long can I store these for? I made 12 and my hubby isn’t doing whole30 with me! These are great, I was looking everywhere for a substitute for wraps, tacos etc. thank you!
Wholesome Yum L
0Hi Ally, I make mine on Sunday and store them in the fridge to eat throughout the week. They can also be frozen. Just make sure you put parchment paper in between them.
Kelly
0Is there any way I could do a chia seed or a gelatin egg substitute?
Maya | Wholesome Yum
0Hi Kelly, I haven’t tried that but don’t think so because they are already on the fragile side. Let me know if you get it to work!
Silvia Harwood
0Hi, do you think I could use corn extract on these? Or do you have a low carb corn tortilla recipe?
Maya | Wholesome Yum
0Hi Silvia, Sure, you can add that in if you aren’t grain-free.
Sharon
0Thank 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
0Can you use water instead of almond milk?
Maya | Wholesome Yum
0Hi Melissa, No, I don’t recommend water. You can use coconut milk or any other milk, but not water.
Isabelle Peterson
0Made 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
0This 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
0Wonder 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
0Hi Panessa, Yes, you could do that!