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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
Valerie
0Hello – these were no so bad – sort of like “egg wraps”. They turned out more like omelettes the wraps for me. How can I get them less “eggy”? Followed the recipe using xanthum gum. – thanks
Wholesome Yum M
0Hi Valerie, If you don’t care for the egg flavor, then you can increase the amount of spices used to your liking,.
Sean Nguyen
0Mine came out great. However, it was a little coarse when you bite into it. Almost like a pancake. Do anyone have any tips on how to make the texture smooth like a regular tortilla? Also any recommendation on neutral flavoring type coconut flour
Wholesome Yum M
0Hi Sean, Use a whisk or you can bring the mixture together in the blender. That will give the ideal, smooth consistency.
Keleeh
0I have to comment that your website is so over the top busy. I cannot read something you posted without the page constantly shifting because of the ads and pop ups! I was interested in your recipes but cannot stand being on your crazy page! I get that you make money from ads but the level of distraction for people like myself (who have ADD Type 2) that just want to get some information is not worth the visual olympics I have to go through every time I enter your site!
Cara
0Totally agree with this. Can’t wait to try this recipe but the page is just so busy with ads. Luckily, I found the PRINT RECIPE button which made it easier to read. Don’t want to be critical; just wanted to provide some constructive feedback. Like I said, can’t wait to try out this recipe, though…thanks!
Wholesome Yum M
0Hi Keleeh, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Katherine
0Oh my gosh! This recipe is so wonderful, so versatile and so welcome. Some things I learned during this first attempt – start at medium and work up rather than medium high and working down. I used heavy cream for my liquid and made the recipe exactly as stated minus seasoning, but with salt and gelatin. Started with my favorite non-stick pan, but too large to move the batter around. Still good, but after switching to my smaller non-stick the result is great. Thank you so much.
Robert Fowler
0Have you ever made bigger tortillas? I fantasized about making one that would be more of a burrito. Probably not strong enough, but thought I would ask.
Wholesome Yum M
0Hi Robert, Sorry, these are not sturdy enough for a large burrito.
Krisanne
0Hello, Just made these for the first time and yes first 2 broke up a bit but the rest were perfect as I changed the spatula I was using to flip them, I added some Cumin and next time will add more herbs and seasoning, thanks so much for a great recipe. Cheers
Robert Fowler
0You mentioned adding 1/4 cup almond milk with the gelatin. Does the same apply to the 1/4 tsp of Xanthan gum? Do we add more milk?
Wholesome Yum M
0Hi Robert, No you do not need to add more milk when using the xanthan gum. Thanks for clarifying!
Fiona
0Was so excited but ended up being so disappointed! Must be me based on some of the other successful comments here but absolute disaster for me! Followed the recipe to a T and added a bit more almond milk to thin it. The video makes it look so easy but I could not flip them without them breaking and looking like scrambled eggs. Tried all the tricks posted here but unfortunately a complete flop for me! ☹️
Wholesome Yum M
0Hi Fiona, Ratios are very important in this recipe. If you need to thin out the batter, the recipe needs equal proportions of egg and almond milk to keep the ratio for the tortillas correct. Too much of either ingredient and they won’t hold together as well. I hope this helps!
Riham
0Hello thank you for the recipe! I will try it today, is there any substitute for the eggs?
Wholesome Yum M
0Hi Riham, Not in this recipe, sorry. The eggs are crucial to the recipe.
Jane
0No no no the tortillas were breaking. I did not enjoy making these tortillas, the first recipe that I did not like. Sorry.
Lisa
0Do you have a gram weight for the coconut flour?
Wholesome Yum M
0Hi Lisa, It’s 56 grams. You can change the ingredient measurements from US Cups to Metric in the recipe card.
Helena
0Delicious and very easy to make, will be adding the gelatin next time as they were delicate to roll – would be amazing used as crepes on a dessert too!
Susan Y.
0I would like to respectfully amend my earlier review. I was frustrated because they tore up into pieces when turning them. I continued on and discovered the secret and hoped my experience might help someone else with this problem. Your pan needs to be VERY hot. As in, when you pour the batter in, it sizzles loudly like chicken frying. Haha. If they are tearing up, your pan is not ht enough! That is all. They are kind of eggy but I actually like the coconut flavor. Thank you for this recipe!
Irene
0Almost finished making them. They look fabulous. Exactly as your recipe, including the paprika & cumin. Used a copperstone 8” pan, timed for 2 mins each side. Made 11. I wish I could send you a picture !
Rose
0I made these these the other day and after the first one came out more like a pancake (the mixture was runny, not thick), I decided to just go with it and added a bit of monkfruit sweetner. I ended up with 15-20 pancakes. They were great with sugar free maple syrup and cream so I’m going to keep making them as pancakes 🙂
Roxanna McDade
0Pretty tasty. I only used 4 eggs and added more almond milk & a little oil. They came out perfect. I wonder why you use so many ads? I can’t even read the recipe on my phone because they keep popping up.
Wholesome Yum M
0Hi Roxanna, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Rachael Chew
0Hi, does this recipe work for 2 servings? Because i’ve tried many recipes by trimming to 2 servings and it fails all the time.
Wholesome Yum M
0Hi Rachel, When the recipe is scaled down that much, it becomes difficult to measure the minuscule amounts for each of the ingredients. I suggest making a larger amount (change the recipe from 12 servings to 6) and then freeze what you don’t use. Layer the tortillas with parchment paper in between each one and they will freeze great! I hope this helps.
Lorraine Luciano
0Hi, I am very interested in this recipe, sounds amazing, but have you tried to use almond flour instead of the coconut, if yes whats the ratio? THANKS FOR SHARING
Wholesome Yum M
0Hi Lorraine, Almond Flour won’t work for this recipe. It requires a batter consistency that you can’t get using almonds.
Michelle Coniglio
0Am I able to use Xanthan gum instead of gelatin? Thank you
Wholesome Yum M
0Hi Michelle, Yes, but scale the amount down to 1/4 teaspoon.
Tobius Manning
0Not bad but the coconut taste makes them useless. I tried tacos and nothing hides the taste of coconut. Ended up making whipped cream and using them for a layer’d frozen cake.
Wholesome Yum M
0Hi Tobius, I’m sorry these tortillas didn’t suit your needs. Brands of coconut flour can vary in flavor, some more neutral than others. I hope you decide to give this recipe a try again perhaps with a more neutral tasting coconut flour.
Trish Campbell
0I really struggled with these. The batter was easy and smelled delicious when I was cooking them. But I had a terrible time flipping them and getting them out of the pan. I followed the recipe and added more milk to thin the batter, but still destroyed the first two. Then I got a beauty wrap out of the pan, then struggled again. In the end I got four good wraps and chucked four as well. At first I thought the successful ones were because of a high heat pan and some oil for frying, but then I lost a couple more. Ugh. I ended up getting two good wraps made, eating them with a knife and fork, and pitching everything else. Items of note: 1. I have never made crepes before so I dont have the benefit of experience, 2. I used exactly the same pan as the one in your video, 3. I absolutely don’t like wasting food which only emphasized my failure, and 3. I feel it’s important to mention that I have attempted several of your recipes and this is the only one that I found disappointing. 🙁 I would appreciate your feedback. Thank you!
Wholesome Yum M
0Hi Trish, I’m sorry this recipe didn’t turn out as expected. It does take a little practice in the technique to get the tortillas the right thickness. Did you cover them while they cooked? The steam really helps to lift them from the pan for removal. By the way, I don’t waste food either, so I understand how you feel. If the tortillas don’t turn out in one piece you can always bake the smaller pieces until crunchy and use them as chips.