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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
Steven Braiden
0This is a great idea for a recipe but extremely difficult to pull off and I would consider myself an accomplished home cook. Apart from the brand of flour, I followed the recipe exactly and each time it turned out the same! Just a crumbly mess. Well done to anyone who was successor I am truly jealous you made it work.
Wholesome Yum D
0Hi Steven, Sorry this recipe didn’t meet your expectations. The brand of flour can make all the difference, that is why I recommend Wholesome Yum Coconut Flour. Some other coconut flours can be too absorbent, which sounds like it might be your issue. If you watch the video the batter should be more liquid and not a crumbly batter.
Barbara Carroll
0Amazing
Claire
0Can I buy any of these tortilla shells in the local supermarket
Wholesome Yum D
0Hi Claire, I have not found a tortilla like this in the grocery store.
Cassandra Kobayashi
0Love these tortillas! I adapted slightly and hope my experience helps others. Because Maya said that proportions are critical, I used a scale and measured in grams – also helps track my keto macros and account for variations in egg size. I set the website counter to make 4 tortillas. Place a cereal bowl on the scale, tare, add the dry ingredients, including xanthan gum and konjac powder (about a quarter the volume of gelatin called for). The xanthan gum will blend easily with the dry ingredients, but tend to clump if added directly to liquid, so thoroughly whisk the dry ingredients. Next, taring the scale with a larger empty bowl, weigh one extra large egg without the shell, whisk, then add carton egg white to make up the equivalent of 2 large US eggs (94g). I used organic, unsweetened soy milk, whisked the wet ingredients together, added the dry ingredients and whisked until smooth. The batter seemed a bit thick already, so I added 6g more egg white – the carton whites make adding small amounts easy. Also soy milk Let stand. Pre-heated an 8” very smooth, well-seasoned, light-weight cast iron skillet with low sides (made in Taiwan, no other identification), added a bit of ghee. Followed directions from that point. I kept half the batter for about 6 hours to see if it could be made in advance. It thickened even more, probably because the xanthan gum and konjac continue to absorb liquid. I thinned with WATER. All tortillas were pliable and light, with a slight coconut flavour. Using half the whole eggs called for, plus egg white probably reduced the eggy flavour. Also used a supermarket egg instead of the stronger-tasting free range organic eggs from my farmer’s market. As for thinning with water after the batter stood for 6 hours, I’m guessing that once the initial proportions are correctly set, the konjac and xanthan gum form even stronger elastic bonds and water is fine to dilute. Finally, I noticed that when it was ready to flip, the tortilla released easily. Too soon and the tortilla tends to stick. Thank you Maya for sharing the recipe!
Cassandra Kobayashi
0EDIT: Should be a larger PINCH of Xanthan gum and a smaller PINCH of konjac powder.
Judith
0Not for me… as someone else mentioned in a prev review, these tortillas are too “eggy”. Not a recipe I see myself making a second time. I will make quesadillas or tacos with these. Hopefully the taste of the other foods diminishes the strong egg taste.
Keto-liz
0Instead of using Almond Milk, can i use water?
Wholesome Yum M
0Hi Keto-liz, The recipe will work with water, but I feel it tastes best with a nut or coconut milk.
Judy
0I made these for a cheese taco night. I didn’t want to make dough and break out the tortilla press. Very easy.
They were OK, but I’m really looking forward to having a breakfast burrito with them tomorrow! Should be delicious
Chris
0Oh yeah, did not use any optional ingredients.
Chris
0Never had much success with crepes, so unsure about this. There is a learning curve with the technique, but I figured it out about 1/2 way thru. I also kept adding just a little milk before cooking each wrap, to make it a little thinner (coconut flour really does absorb a lot of liquid. Even my picky eater liked it!
K
0I followed the exact recipe and used xantham gum. It turned out as pancakes or egg wrap! The taste is eggy. I wasted 6 eggs for nothing!
Tammy
0Mine just crumbled when trying to flip them over?
Wholesome Yum M
0Hi Tammy, Did you cover these tortillas with a lid while they cooked? This will help to cook through and hold together so you can flip them. There are more tips in the post above.
Wholesome Yum M
0Hi K, It sounds like you used too much batter per tortilla. They should be thin like tortillas, not thick like a pancake.
Claire Marshall
0Had problems with the first one but then I re read the instructions and put a lid on. Then next 3 didn’t stick at all.
Thank you. Looking forward to my fajitas later
Linda
0These were great! I used Xanthan Gum, and since I didn’t have Almond milk, I used regular milk. I halved the recipe and they cooked up well and were pretty flexible. I used a small white ceramic pan and Avocado oil spray. Taking one to my GF daughter to try and Ill make them again!
Michaela Patch
0I couldn’t get it to work in my frying pan. It kept sticking like crazy. They did work in my waffle cone maker, but they really, really tasted like egg.
Wholesome Yum M
0Hi Michaela, Sorry these didn’t suit your tastes. I have a recipe for Cauliflower Tortillas and Almond Flour Tortillas as well. I hope you find one you enjoy!
Mary
0Easy to make and yummy to eat.
Kelly
0Can you use egg whites only?
Wholesome Yum M
0Hi Kelly, Sorry, the yolks are needed for the texture of the tortillas to turn out.
Katherine a werthmann
0You’re heading says three ingredient keto friendly coconut flour tortillas and then the recipe is 7 ingredients and two of which are not common to every household. So it’s a little confusing. Plus it legitimately took me 30 seconds of scrolling down from the recipe just to get to your comments section.
Wholesome Yum M
0Hi Katherine, This recipe only requires 3 ingredients. The additional ingredients are optional. Salt, cumin, and paprika are optional for flavor. The gelatin powder is optional for more pliable tortillas. I hope this helps to clarify.
donna
0what do you think about using ground flax seed paste in place of eggs for those who can’t eat eggs? thanks for your ideas.
Wholesome Yum M
0Hi Donna, I don’t recommend doing this. 6 eggs is too many to replace with flax eggs. Flax eggs work best only replacing recipes with 1-2 eggs. I do have other tortilla recipes that may fit your needs better. Here is a recipe for Jicama Tortillas and here is one for Almond Flour Tortillas (which you can use flax eggs for).
Mohamed Shalaby
0Followed it to the letter and it has nothing to do with bread .. it is just omelets with a hint of coconut.. soft as an omelet.. smells like omelet.. it is basically omelets with coconut.
Should not be there some butter or oil? Not sure if adding some would have changed the outcome.
Wholesome Yum M
0Hi Mohammed, I am sorry this recipe didn’t turn out as expected. They are not intended to be bread-like, they meant to be like a tortilla.
Tamera
0I made these last night to go with keto philly cheese steak casserole. They turned out great. My son even ate them. Just a note, the first couple of tortillas fell apart. I had to run an errand, when I got back it seemed like the batter settled or thickened. (probably the coconut flour and gelatin) next time I will let it rest for 15 minutes before cooking. I will be making these again!
Marisol
0Love your recipes and appreciate you taking the time to help. Wondering if I can use almond flour instead of coconut flour? Will this change the net carb count?
Wholesome Yum M
0Hi Marisol, I’m sorry, you can’t switch flours in this recipe. If you would like to make an almond flour tortilla, try this one: Almond Flour Tortillas.