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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
JR
0How do you add in the gelatin?
Wholesome Yum L
0Hi JR, if you are using the optional gelatin, add it last. Sprinkle it over the top of the already mixed batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
Julie
0I see so many recipes of yours that I’d like to try! Yesterday, I made the coconut tortillas and hoping to achieve a pliable product, added 1/2 teaspoon of zanthan gum. That left me with a nice, but thick, batter … not at all runny, but not so thick that (with a little bit of work) I had to toss them. I plan to make them again, but might go with 1/4 teaspoon of zanthan or none at all. Thank you, and keep the recipes coming. My #1 favorite is still the Big Mac Salad!!!
Deb
0I consider myself an expert baker, I owned a bakery, and cook, caterer and smoked meat business. I am 70 and cook dinner every single night. The nearest restaurant and fast food is 25 miles away. That being said, I hope you have some understanding that I have plenty of experience in the kitchen.
I found this recipe very difficult. I followed the directions exactly except I use only cast iron pans. My tortillas broke every time I flipped them over. I added an extra egg, still broke apart. I added a Tbs of coconut flour, still broke. I added a little more almond milk, nothing worked. I also did not care for the eggy taste. I am considering using beaten egg whites instead of whole eggs. Have you tried just egg whites?
Wholesome Yum M
0Hi Deb, I have not tested this recipe with egg whites only. Did you oil your cast iron pan before using? Even if it’s well seasoned, it will still need some oil to keep these tortillas from sticking. I hope you decide to give these tortillas a try again.
Jocelyn kerns
0I’ve now tried this recipe 6 times and I for the life of me can’t get them to flip over! They just crumble or stick to the pan
Maya | Wholesome Yum
0Hi Jocelyn, I have tips about this in the post above. Did you review those and watch the video?
Tams
0I did it exactly as directed and have cooked paleo for years. It didn’t work out. Bummer!
Sharre Jones
0I didn’t actually think this recipe could come out spongey like some comments said, but I 100% agree. The texture is so off. Not only is it spongey, but it also has a grainy mouth texture when you’re close to swallowing. I only made 2 before I just threw the batter out. The first, I made according to the recipe and it fell apart when I simply tried to fold it, and they weren’t even thin. After I tasted it, I added about a tbsp on cornmeal to help with the texture and also some baking powder, hoping it would help puff it just a tad so it would hold together a bit more. Cornmeal helped with the texture and the taste, but the coconut flour won over in the end and it still had that gritty texture when I was almost done chewing.
Thanks for all the hard work trying these, Maya, but this was simply not the recipe for me. I will have to settle for my dislike of coconut flour’s texture and just stick to almond flour recipes. On to another, I guess!
Kerry
0I made these tonight, had to add a bit more milk and an egg and it was perfect consistancy. I didnt add the gelatin, but I was able to make enchiladas with them. I just got a rotisserie chicken mixed in a little enchilada sauce, some taco seasoning, and a little shredded cheese. Topped it with a smear of enchilada sauce on each so they didnt get too soggy and some more cheese. They came out really good! My 15 year old loved them and asked for seconds. Thank you 🙂
Helene
0Do coconut flour and oil still taste like coconut? I’m not fond of it so haven’t wanted to buy the oil or flour unless I know it won’t be wasted. Are there other flours that don’t taste strongly of their main ingredient of the coconut does?
Wholesome Yum
0Hi Helene, coconut flour does have some coconut flavor, as well as unrefined coconut oil. Refined coconut oil is flavorless–for this recipe, you could use the jarred kind, not fractionated oil. You might like the taste of almond flour better, but it’s not easy to substitute here. Try my cauliflower tortillas or jicama tortillas, which are coconut-free.
Micha Su
0Hi,
Recipe looks cool!
Have you tried to use ordinary milk instead of almond one?
Maya | Wholesome Yum
0Hi Micha, It will work logistically, but they will no longer be low carb or paleo.
Sarah
0I really wanted this to work but will have to try again. I used Bob’s Red Mill coconut flour, a coconut powder milk substitute (mix with water), and titanium pan. The batter was so runny that I couldn’t flip the tortillas and ended up with scrambled eggs. Added more coconut flour to thicken the batter, left the batter in the pan longer, and was finally able to get them to hold together we’ll enough to flip but they were super dark on the first side by that time. They were also super bubbly and you can see through them. I was hoping to use them for enchiladas, but I don’t think they are sturdy enough. They do taste very eggy even with the cumin and paprika. Hoping to be more successful next time….
Maya | Wholesome Yum
0Hi Sarah, It could be the coconut powder milk substitute. I’m not 100% sure if it works the same way. Stove temperatures and pans also vary, so you may have to fiddle with the temperature.
Lynn
0Tastes a little eggy. Used all the optional and also added cayenne and a little garlic. Used 3 egg whites and 3 eggs.
Dr Jue
0Wow.. very nice. Thank you for the recipe
Holly Brocato
0Great recipe!!! I smeared homemade pecan butter, sprinkled confectioners swerve and folded it like a crepe!!! Love love love!
Mary
0Could you use heavy cream instead of almond milk
Maya | Wholesome Yum
0Hi Mary, Possibly but the amount might be a bit different. I have not tested it.
Blake Okafor
0They turned out eggy. They were more like omelets/pancakes. Could it be that I didn’t cook in the same kind of pan and covered them?
Wholesome Yum L
0Hi Blake, did you by chance add additional eggs to thin out the batter? If so, you need to make sure and add equal proportions of eggs and almond milk. There are more tips on how to combat this problem in the post above.
Mina
0Flipping over was a challenge.
Jessica
0It says three ingredient in the title I counted 7. But still am going to try and make them.
Maya | Wholesome Yum
0Hi Jessica, It’s 3 required ingredients, others are optional.
Maria
0Made 10 out of 12. Only concern is they tasted pretty much of eggs. Can i add extra ingredients to remove the taste? The rest they’re good.
Maya | Wholesome Yum
0Hi Maria, Did you add the optional spices and gelatin? Both help with this.
Christine Jochman
0Hello. Can almond flour be substituted for the coconut flour?
Maya | Wholesome Yum
0Hi Christine, No, sorry, they are very different.
Maggie
0They did better for me baking them in 350 oven.
Baked on silicone baking sheet lightly covered w coconut oil till done on 1 side sprayed top and flipped to finish.
Came out great & more even