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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.
-
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
Nikki
0I made a batch and was satisfied. They do taste like crepes a but….coconut flavor
or pancakes but overall, I have no complaints. I enjoyed them.
I would recommend not making them so thin so they can hold toppings and using spray between each tortilla. Also use a mixer to combine. I tried whisking and it looked like a hot lumpy mess but the hand mixer took 97% of the lumps out and the finished product was delicious.
Sassy
0Is there a substitute for Almond milk?
Thank you
Wholesome Yum M
0Hi Sassy, You can use any milk substitute you like here.
John
0Can I use water?
Wholesome Yum M
0Hi John, I have not tried this, but water should work fine in place of almond milk.
Rena
0I made these today followed the recipe to the tee. I used gelatin powder. The first one fell apart a little then I got the hang of it. I am on keto and just miss some dishes. I have some sliced buffalo chicken from the deli and made a sandwich with pepper jack cheese it was not bad at all. I cut up some parchment paper to hold the sandwich and it worked out. My husband is not crazy about the coconut flour, he said it’s ok. I this is definitely a keeper for me.
Chris Stevens
0Hello, not much on cooking chemistry but, what if you added a 1/4 tsp or less of psyllium husk? I’ve heard that it can add a chewiness to certain bread-like recipes. Curious.
Wholesome Yum M
0Hi Chris, You are correct, psyllium husk does add a bread-like texture to recipes. I have not tried this, so I don’t know how it would work out. If you decide to give it a try, please let us know!
Mikki
0I had so much fun making this!!! First tortilla was an eggy mess fail. Second tortilla resembled a thin pancake and had the sweet angel food cake taste. I started eating the second one with strawberries while waiting on the third. I burnt a few but trying to get them super thin to coat the pan was fun. The final one was very crepe like I’m assuming because I’ve never eaten crepes but the look like them. Anyway I love them and I’m so happy with the results. Thank you!!
Mary
0No matter how much coconut oil they stuck and were ruined. Its a stainless fry pan.
Maya | Wholesome Yum
0Hi Mary, I recommend a nonstick pan for these – otherwise they do stick pretty easily.
April
0This recipe is amazing and I fell in love after the first bite. I’m on keto and feel like I miss out on simple things like wraps all the time and getting to see (and taste) these results I felt overjoyed! Thank you for sharing. Have you kept extras in the fridge before? If so, how long do they keep? Would you suggest reheating them?
Wholesome Yum M
0Hi April, Yes, you can store these in the fridge or the freezer. When you are ready to use, them you can re-heat in a warm oven for 10 minutes, or in the microwave for about 20 seconds.
Lucinda
0Hi.
I’m from South Africa and just recently found you via Pinterest. I’ve been on clean Keto since January. Finding clean food in South Africa is a challenge. I was delighted to find a recipe that can be used like pancake batter. I made these early this morning for lunch today. It is absolutely gorgeous! Thank you so much for sharing. I followed your instructions to the letter, used the optional gelatine and fried a quarter cup at a time. They came out beautifully and taste amazing. I added some spices (cloves, nutmeg and cumin) to mask the sweetness of the coconut flour. This will be one of my staples.
Deb
0I hard a hard time with this recipe. Came out more like pancakes. I used more almond milk and an extra egg to get it runny….so I could move it around like a crepe… it was a no go… any ideas?
Wholesome Yum M
0Hi Deb, I’m sorry these didn’t turn out as you had hoped. Did you let the batter sit for very long? Coconut flour is super absorbent, so the longer it sits, the thicker it gets. If you haven’t yet, I suggest checking out the video in the recipe card, which shows the process for cooking these tortillas. I hope this helps!
Fena
0This recipe really caught my eye, as I love and miss quesadillas so much. I tried the recipe but it didn’t work out well. The texture of the mix was a great balance between liquid and very light thickness. As I poured it on the pan it looked very well. I covered it and let it brown, the problem came when I flipped them. The tortilla didn’t hold and broke, and the cooked texture of the mix was similar to something between milky scrambled eggs and crepes that do not stick together.
I used 6 eggs and the gelatin powder. Is it possible that due to the gelatin powder I should have added maybe an extra egg? The eggs I bought were rather small, could this be the reason? Or maybe it was too thick?
I see in the comments that many had success and I really want to be one of them. Thanks! 🙂
Wholesome Yum M
0Hi Fena, Did you happen to watch the video in the recipe card? That will give you an idea of the batter texture and consistency.
Jo
0This 3 ingredient recipe did not work at all. I am highly disappointed that anyone is pretending it does. I ended up with the equivalent of grits.
Wholesome Yum M
0Hi Jo, I’m sorry this didn’t turn out as you had expected. Grits are quite thick compared to the batter for these tortillas. Is it possible that a liquid was skipped when making the recipe?
Kiran
0Hi
Can we use psyllium Husk instead of gelatine
Wholesome Yum M
0Hi Kiran, I would not use psyllium husk in place of gelatin. Gelatin will give these tortillas elasticity, which you will not get from the psyllium husk powder.
Samantha
0These were easy and very tasty. We didn’t find them to be eggy but if you do, just add seasoning, easy. Thank you for sharing the recipe with us!
Janet Huyton
0Thank for the recipe, going to try it tonight and freeze to take on holiday for Shrove Tuesday with a tin of chicken in white wine sauce and tin of mushrooms 🙂
Melody
0How many tortillas does this recipe make?
Wholesome Yum M
0Hi Melody, This recipe should make 12 tortillas.
Weronika
0I’m only starting my keto journey and after over a month I got bit bored with repetitive foods, even tho results are amazing. I made those tortillas to fulfill my comfort food cravings with quesadilla and it turned out just great!
My only problem is that I managed to get only 8 of them, not 12? I used about 20cm diameter pan, followed recipe, I believe batter was just right as they look beautifully – something between crepe and pancake. But why I’m short of 4..?
Wholesome Yum M
0Hi Weronika, It sounds like your tortillas may have been a bit thicker than mine were. Next time try to roll them out a bit thinner so you can reach the yield of 12 for the recipe. Best wishes!
Deanna
0Why does a 3 ingredient recipe have 7 ingredients? Annoyed that I had to fight off all of your ads to realize I didn’t have the ingredients.
Janet Huyton
0How rude when the lovely lady gives up her time to help people 🙁
Maya | Wholesome Yum
0Hi Deanna, There are only 3 *required* ingredients, the rest are optional. The ads support the free recipes I create and you are welcome to scroll past them or just use the “jump to recipe” button at the top. Hope you get the chance to try this one.
Andrea
0Very easy to make, easy to work with. I was surprised at how floppy and bendable these are. I used the gelatin and the spices and I love the texture and flavour. Great for anything you’d use tortillas for. Tacos, burritos enchiladas etc
Derek
0So let me first start off by saying I am no cook by any means. I watched the video and followed the ingredients and the first one I made came out AWESOME. It held the ground beef fairly well and I even offered it to my wife but she pleasantly declined. Then I got cocky and the next 3 were all too thick and really had that eggy taste to it. Will be trying again. Thank you for the recipe
Mike
0I’d like to try this recipe, but this one, along with many others resort to using almond products. In this case almond milk. My daughter is allergic to almonds so I’d want to swap this out for an alternative.
I don’t mind using regular semi-skimmed milk as dairy intolerance is not a consideration, or I could use something else?
Can you make a recommendation, and what would the effect be on quantity?
Thanks for such a great site
Wholesome Yum M
0Hi Mike, Coconut milk is the next best option if she can’t tolerate almonds. There is no change to the recipe needed.
Shannon
0These are fabulous! I just made them and used 2 to make chicken salad wraps. Delicious! Followed recipe exactly without using options, just 3 ingredients. Froze the remaining ones by laying flat single layer on cookie sheets, then once frozen, transferred to gallon ziplocks. These will be used for soooo many quick and easy meals. Thank you!