Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Coconut Flour Tortilla Recipe
- Ingredients For Homemade Coconut Wraps
- How To Make Paleo Tortillas With Coconut Flour
- Troubleshooting Tips & Tricks
- Storage Instructions
- What To Serve With Coconut Flour Tortillas
- More Easy Coconut Flour Recipes
- Tools To Make Paleo Tortillas
- Paleo Coconut Flour Tortillas (3 Ingredients!) Recipe card
- Recipe Reviews
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’ll Love This Coconut Flour Tortilla Recipe
- Soft and flexible — you can fold them or roll them up
- Just 3 simple ingredients (that are common keto 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 For Homemade Coconut Wraps
This section explains how to choose the best ingredients for paleo flour tortillas, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- 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.
How To Make Paleo Tortillas With Coconut Flour
This section shows how to make coconut flour tortillas, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- 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.
Troubleshooting Tips & Tricks
Based on feedback from readers, I thought it would be useful to include some tricks for making these coconut flour tortillas. Although they only have three simple ingredients, getting the ratios to work together correctly does require adjustments sometimes. Without gluten to bind them together, low carb tortillas sometimes require a little practice, but it’s well worth it.
Getting The Right Batter Consistency
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. A few tips to get this right:
- 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.
The Correct Process For Frying Coconut Tortillas
The second part of the recipe is the frying process, and I have some pointers here as well:
- 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.
That being said, 3-ingredient coconut flour tortillas are not as sturdy as flour tortillas. If you want them more sturdy, you can add one of these (not both), in these amounts:
- Gelatin powder – 1 tablespoon
- Xanthan gum – 1/4 teaspoon
Storage Instructions
- Store: Keep these paleo tortillas in the fridge for up to a week. For best results, line paper towels between them, to absorb any excess moisture and prevent sticking.
- Reheat: Just like regular tortillas, you can reheat these in the oven or the microwave.
- Freeze: Line parchment paper between the coconut wraps and freeze. Then, they can be thawed in the fridge or on the counter before using. Pat dry with paper towels if you notice any moisture on them.
What To Serve With Coconut Flour Tortillas
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:
Tools To Make Paleo Tortillas
- Hard-anodized non-stick skillet with lid – This one is the perfect size for making coconut tortillas. It heats evenly, isn’t too big or too small, won’t stick, and won’t scratch easily. Avoid using pans that can stick, such as a cast iron skillet.
- Large silicone turner – It can help pick up most of the tortilla, reducing the risk of breaking when flipping.
Paleo Coconut Flour Tortillas (3 Ingredients!)
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
Tap underlined ingredients to see where to get them.
Basic Coconut Flour Tortilla Ingredients:
Optional Add-Ins (Recommended):
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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).
-
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.
-
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 8-inch tortilla
- Nutrition info does not include optional ingredients, and assumes coconut milk beverage for the milk of choice, but almond milk is very similar. Dairy milk will make carb count higher.
- Exact amounts of eggs and milk needed can vary slightly based on your brand of coconut flour, how tightly it sits in the measuring cup, etc. The post above explains how to get the right consistency, and how to thin out the batter if it’s too thick.
- For the best coconut flour tortillas, please see additional preparation and troubleshooting tips in the post above!
- A variation with optional gelatin is an option for more pliable, sturdy tortillas. This requires an extra 1/4 cup almond milk.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
716 Comments
Bill
0I couldn’t get it thin enough. I added equal eggs and almond milk, and didn’t help. They made great pancakes!
Maya | Wholesome Yum
0Hi Bill, Sorry you had issues with the consistency. I have tips above the recipe card. If adding eggs and milk didn’t help, then you needed to add more until the batter became thinner. I’m glad you liked them as pancakes, though!
Lis
0Can you pop these tortillas in the oven to make crackers ( like u can with pita bread) for dips?
Maya | Wholesome Yum
0Hi Lis, I have never tried that with this recipe, but think the batter would be too liquid for that. I do have a popular 3-ingredient crackers recipe here.
Claud
0I did this today. I only have medium eggs though but still turned out great! I like mine savory so I added Italian herbs. Perfect with cream cheese & veggies. Should I store them in the freezer?
Thanks so much for this recipe.
Maya | Wholesome Yum
0I love your savory twist on the tortillas, Claud! Yes, you can definitely freeze them. Just thaw them in the refrigerator. Thanks for stopping by!
Jude Castillo
0Would love to know if you, or anyone else, have had success in veganizing this recipe!
Maya | Wholesome Yum
0Hi Jude, I haven’t tried. You could try flax eggs, but can’t vouch for the results. Please let us know how it goes if you give it a try!
Brenda
0Hi. I want to make these this week and was wondering if I wanted to replace some of the eggs with egg whites, you mentioned 2 egg whites per egg; what would be the measurement when using egg whites from a carton?
Maya | Wholesome Yum
0Hi Brenda, An egg white from a carton would be 2 tablespoons, or 1 fluid ounce.
Danielle
0My daughter made these for me yesterday. They taste great and hold the toppings very well. Definitely a keeper!
Maya | Wholesome Yum
0Thank you, Danielle!
Hannah
0We LOVE this recipe!! We followed the directions and they came out perfect! Thank you so much for providing this recipe!!
Maya | Wholesome Yum
0Hi Hannah! I am so happy to hear that. Thanks for stopping by!
Kris
0The coconut flour is completely unusable for cooking the tortilla, it makes the tortilla fluffy and cant really turn it when you want to turn it to the other side in the pan.
Maya | Wholesome Yum
0Hi Kris, Sorry you had issues with the recipe. It sounds like the batter is too thick, that would be the reason for it to become fluffy. It will not do that if it’s thin enough. Part of the instructions is to thin it out – please check the troubleshooting tips on the recipe card for more info.
Larry
0Maya, I am curious if you or anyone else has tried making tortilla chips with these wraps. I will try to make these wraps later today and would like suggestions on making the chips. I am on a very low carb diet and missing my chips, salsa, and cheese dip.
Maya | Wholesome Yum
0Hi Larry, I haven’t tried that yet so I can’t say, let me know how it goes if you do! Otherwise, this is my low carb tortilla chip recipe.
Kim
0These turned out great! I followed recipe exactly and while still good I thought they tasted a little eggy. Made them again and used 5 eggs and added 1/3 cup more of almond milk and they were perfect! I have an electric stove and found The 5 1/2 mark was the perfect amount of heat.
Maya | Wholesome Yum
0Thank you, Kim! They do run that fine line between eggy and not sturdy enough. I found that they fall apart more easily if I reduce eggs more and add more milk, but I’m glad it worked for you.
Stephanie
0I tried this and it keeps breaking and not able to fold. Also, they are thick. If I use less batter, it would probably be too thin to flip? The only difference I did was substitute the almond milk for regular milk. How did you get them so perfect?
Maya | Wholesome Yum
0Hi Stephanie, They should not be thick – part of the instructions is to thin out the batter to a consistency making them thin. Temperature also plays a role, as well as some other factors. I have troubleshooting tips above the recipe card that can help.
Amber Massey
0I watched the video, but I didn’t see any troubleshooting tips. It just keeps breaking.
Maya | Wholesome Yum
0The tips are in writing in the post above the video. 🙂
Michelle
0I Used king Arthur coconut flour and these were on the ‘eggy’ side – and a little crepe-like. I think next time I’ll add a little more flour, but otherwise, I love this idea!
Maya | Wholesome Yum
0Thank you, Michelle! Let me know how they turn out next time!
CJ
0Mine didn’t turn out at all. Fell apart while cooking. They tasted great but didn’t hold the shape at all.
Maya | Wholesome Yum
0Hi CJ, Sorry you had issues with them. I have a video above the recipe card, and also some tips in the post to help troubleshoot.
Judi lasher
0Do you think oat flour would work? I LOVE coconut but found coconut flour so bitty that I finally tossed mine.
Maya | Wholesome Yum
0Hi Judi, You’d need to make other modifications to make the recipe with oat flour. You’d need less milk and less eggs. Also, the recipe would no longer be low carb or paleo, if that matters to you. I can’t tell from your comment what issues you had, but do have some tips in the post above the recipe card and hope that can help.
Denise
0Sorry, but I thought these were a very poor substitute for tortilla wraps. I’m looking for a better recipe as I type this.
Maya | Wholesome Yum
0Hi Denise, Sorry they weren’t for you. Hope you’ll find something you like better. I have lots of other bread recipes here.
Lori
0I followed your recipe and they turned out like crepes? Any suggestions? I couldn’t even hold any of it with it falling apart.
Maya | Wholesome Yum
0Hi Lori, The main trick is the temperature of the pan. I have some tips for troubleshooting in the post above the recipe card. Hope that can help!
Dee
0Can I use almond flour in place of coconut flour without creating any major complications?
Maya | Wholesome Yum
0Hi Dee, coconut and almond flour aren’t good substitutes for each other with this recipe, unfortunately. Let me know if you try experimenting!
Wholesome Yum A
0Can you substitute the coconut flour with almond flour? And if so, what would the substitution measurements be? I’m pretty sure coconut flour is more absorbent so it wouldn’t be a straight one for one substitution.
Maya | Wholesome Yum
0Hi Amanda, coconut and almond flour aren’t good substitutes for each other with this recipe, unfortunately. Let me know how it goes if you try experimenting with it!
Sandy
0Hello, Maya:
Just signed up for the e-book & waiting for confirmation.
In the meantime, I thought I’d throw my two cents in about the differences between almond flour & almond meal for those not familiar as to which is which.
Almond flour: ground blanched almonds which have the
skin removed prior to grinding. It is finer in texture than almond meal. The color is light.
Almond meal: ground whole almonds, including the skin. The texture is a little bit coarser than almond flour, and also is darker due to the skins.
Stephanie
0Hi, I was wondering if you thought these would be able to be fried in a fryer after they are made? I make flautas and I was wondering If they would roll up with chicken and then get fried.
Maya | Wholesome Yum
0Hi Stephanie, I haven’t tried it but it might work! Let me know how it goes if you do!
Peggy
0We found these a bit dry (though they turned out really well!). I am using a non-stick skillet. Do you think they would turn out if some of my liquid measurement was oil?
Maya | Wholesome Yum
0Hi Peggy, I haven’t tried that but it sounds like an interesting idea! Let me know how it goes if you try it.
Nicole
0I made these using my Orgreenic crepe/omelet pan so I could flip easily. I’m making a keto chicken green enchilada casserole and didn’t want to just throw in cauliflower chunks as a filler substitute. These worked so well. My pan only made about 6″ rounds so I had to use less batter than called for, but that’s only logical. I also added a little Cumin, Chili Powder, Garlic Powder, Onion Powder, and pepper to balance the sweetness of the coconut flour. Thank you for the recipe. I’m excited to make wraps, breakfast burritos, and much more with these.
Maya | Wholesome Yum
0Thank you, Nicole! Glad you like them!
Ellington
0These tortillas are so good! And so simple. I put all the ingredients in my Vitamix and blended it up, then poured it right into the pan from there. For me, they made about 10-12. I made a few in a smaller pan and then switched to a larger one to make them bigger. They are great for breakfast rolled up with pesto and Parmesan cheese inside. I also used them to make tacos with lettuce, salsa, cheese, and SmartGround tofu “ground meat.” This will be a new staple recipe for me.
Maya | Wholesome Yum
0Thank you, Ellington! I’ll have to try your breakfast idea, sounds delicious!
Jen
0I made these with some extra tips.
I didn’t have almond milk so I used half milk half h2o. I used Nutiva coconut flour and used a knife after I measured one cup to make it perfect. I used olive oil on med heat. Also, when I noticed rips or gaps I filled them lightly in with a tsp. Pressed the new batter in with a spatula so it would cook at the same time with the majority of the tortilla. I used a larger cast iron skillet and it made 6 large. They turned out beautifully!
Thanks for the recipe!
Happy cooking!
Maya | Wholesome Yum
0Thank you, Jen! These are great tips!
Sarah
0Thanks for sharing!! Just made these and they came out perfect! I halved the recipe just to try them and it worked! Also I added the Italian seasoning and cooked them on a cast iron skillet! Delicious and beautiful!! I’m going to use them to make turkey hummus wraps! 🙂
Maya | Wholesome Yum
0Thank you, Sarah! These would be perfect for turkey hummus wraps!
Jen
0They were more like crepes than tortillas, but still delicious. I used coconut oil in the pan for each one. I only got ten, not 12. My first two fell apart because the pan was not hot enough.
Maya | Wholesome Yum
0Hi Jen, The tips above the recipe card may help. If they are more like crepes, the pan is likely still not hot enough. Of course they aren’t identical to flour tortillas, but are less crepe-like if the temperature is higher. You’re exactly right that they also fall apart if the pan isn’t hot enough. I’m glad you still thought they were delicious!
Shanice
0Hi there. My question is can these be turned into sopapillas?
Maya | Wholesome Yum
0Hi Shanice, I don’t think this recipe would work for that because this dough wouldn’t get crispy. You may want to try it with the same dough I used in these fathead dough bagels instead.
Floyd Martin
0How many tortillas are in a serving?
Maya | Wholesome Yum
0Hi Floyd, The nutrition info is for one tortilla, but you can have more than one serving if you’d like.
Abbigale Campbell
0Mine came out like an omelette and the texture was really weird. What did I do wrong? Please help. I just started the low carb life style and now I’m a little pessimistic about how it will be.
Maya | Wholesome Yum
0Hi Abbigale, Sorry they didn’t come out the way you expected. If they were too eggy, you can try replacing some of the egg with egg whites (2 whites per egg). The texture may be more omelette-like if the heat is too low, so try cooking them at higher heat also. Hope that helps!
Wendi-Lou
0Made these today, I got 7 delicious wraps. Thank you for this. These will be in the regular rotation. I didn’t realize my almond milk was vanilla until I was putting everything away. I had made a sandwich and it wasn’t noticeable. I added whatever spices were at the front of my cupboard. They would also be good if you added a touch of sweetener, cinnamon, vanilla … maybe a drop of lemon oil as a base for say raspberries and whip cream!! Yum!
Maya | Wholesome Yum
0Thank you, Wendi-Lou! I’m so glad you liked them. Agree they are delicious with spices, and that sweet version sounds amazing, too!
Deb D.
0Just finished dinner with the low carb tortillas and I have to say they were great! Thank you for all of the great tips on how to make them, they will be a staple for now on!
Maya | Wholesome Yum
0Thank you, Deb! I’m glad the tips were helpful.
Angela
0I am not doing something right. I added extra milk to make it thinner, but they are more like crepes. There is no way they will hold any taco type fillings. And mine tried to fall apart when I went to turn them. Help!
Maya | Wholesome Yum
0Hi Angela, I have some tips in the post above the recipe card. If you need to thin them out, add both eggs and milk, not only milk. Otherwise they will fall apart, like you said.
Jen
0These taste like pancakes! I put cheese and ham on them first but it wasn’t good. Then I had a bunch more batter, so I just embraced that and topped it with whipped cream.
Maya | Wholesome Yum
0Hi Jen, They might turn out more pancake-like if the heat is too low or the batter is too thick. Did yours have the thickness and browning like the pictures? Also, did you use the sea salt in the recipe? It’s listed as optional, but I do recommend it. You could also add some spices to make them more savory. Either way, I’m glad you found a way to use the batter to your liking.
Sandi Ramirez
0Yes, I actually used canned organic coconut milk. I used the can shaken only in fridge about 4 hours, so not solid. It worked perfect as the recipe is written. I made up 1 batch plain. One batch I added cumin, dried cilantro, and paprika.
Maya | Wholesome Yum
0Hi Sandi, That makes sense! I’m glad you liked the recipe. Those spices sound like great additions, too.
Sandi Ramirez
0I have replaced eggs with yeast, 1/4 teaspoon per egg. Not sure if it still makes it paleo or would work in this case, but when I could not eat eggs, I used that replacement more than anything. But your milk will need to be warmed up to bloom the yeast.
Maya | Wholesome Yum
0Hi Sandi, What an interesting idea! I’ve never tried using yeast in place of eggs before. (Yes, nutritional yeast is paleo.) Let me know if it works for these tortillas!
Sandi Ramirez
0Just a hint on coconut milk, as I drink and use only the full fat milk or coconut cream myself. Take the can and put it into the fridge overnight. The thick “cream” will harden at the top. Carefully remove that. I put it in a plastic Ziploc bag. Just the liquid in your recipe. It might take several cans.
What do you do with the cream? Well, you can use it in your coffee instead of processed creamer. Just add it in first, then your hot coffee and stir. It doesn’t take much. Yummy. Or take a cold glass bowl, cold beaters, cold cream, add a splash of real vanilla, and either pure maple syrup or coconut sugar and whip it like you would for icing.
Personally, I never drink the coconut milk in a box. Additives.
Maya | Wholesome Yum
0Hi Sandi, Have you tried this recipe with just the coconut water that separates out when refrigerating full fat canned coconut milk? I think that may be too thin (it’s usually almost clear when it fully separates). If using coconut milk, the full fat kind should be fine, but you’ll probably want some of the fat/cream remaining in there. Otherwise, completely agree with you that additive-free coconut milk (or almond milk) is best. 🙂
Sandi Ramirez
0Maya, you are correct the coconut water is too thin. I made these tonight again with coconut milk and I opened a can of organic coconut milk (from my shelf, not fridge) and it was super thick. I freaked for a minute and started to go to my coconut cream. But stopped spooned out about 3 tablespoons into my measuring cup and I could see liquid. So I poured some in and stirred what was in the can ’til smooth. Then I poured 1 1/4 cup coconut milk. It made a perfect tortilla. I added cumin, ancho chili pepper, garlic power, salt and pepper. My husband flipped out. He can eat regular but needs to be healthy. Thanks so much.
Maya | Wholesome Yum
0You’re welcome! Thank you for sharing!
Pat
0I thought 1/4 cup was too small so I increased it. My first few fell apart, so I kept it in the pan a little longer and then it was good. I used a copper, non-stick pan and that made it pretty easy to get them out. The key, for me, was not to take them out too soon or they will fall apart.
Maya | Wholesome Yum
0Thank you, Pat! I agree that helps!
Lauren Tilbury
0I was so excited to try these. The first two came out like pancakes, so I thinned them out. Then they were overcooked and when I turned them over, they broke. I did taste them, and they tasted mostly of egg. I used a cast iron skillet. I was so disappointed. Are you considering or would you consider doing a YouTube on how you make them?
Maya | Wholesome Yum
0Hi Lauren,
Sorry to hear you had issues with these!
It takes a bit of tweaking to get the right skillet temperature and consistency. You’ll probably need to lower the heat if using a cast iron skillet, since those pans heat up so well.
If the tortillas taste eggy to you, you can substitute egg whites for some of the eggs (2 egg whites per egg), since the yolk contributes most to any eggy flavor.
If they are breaking for you, try more egg (or whites) and less milk.
I wish I had exact amounts, but find that it varies based on the brand of coconut flour and even each time I make them. This is why the recipe instructions say to thin out the batter after the initial proportions. I have some tips about getting the right consistency in the post above the recipe card as well.
I’m just starting to create videos, and will add one for this recipe as soon as I can!
Asmaa
0Hi Maya,
These are amazing. This is my second time making them. The first time they came up like pancake consistency. Today, they came back great just like yours in the picture. The trick is the cook them covered for long time until then harden probably 4 minutes on each side. It is so worth it. Thank you Maya. I love all your recipes from almond butter waffles to muffins to tortillas. You are the best.
Asmaa
Mia
0I just made these last night and I’m not one to leave a comment, but I have to say these came out amazing after I got the hang of how high I needed the heat and had a little patience. The first one I tried came out looking like scrambled eggs, but by time I got to the end of the batter they were perfect!! I did make a few additions. I used coconut milk from the carton, and I added some garlic powder and onion powder. They taste great, they hold up well in the refrigerator for the next day.
Thank you so much for this recipe. It has made me very very happy!! I was very pleasantly surprised. I’ve tried many paleo breads and they were just didn’t make the cut. I will definitely be making these at least once a week. Thanks again!
Maya | Wholesome Yum
0Thank you, Mia! Sometimes they take a couple tries to get the pan temperature and batter consistency right. I’m so glad you stuck with them and that they worked for you!
Barbara
0I just found out I am diabetic. You know, those carbs and sugars are not good for me. Problem is, I also have porphyria. And I need carbs and sugars to push the porphyrins out of my body, otherwise, I could die. I have weighed the 2 problems… and either way, I guess I could expire! Will your low carb recipes help me? Maybe the slow carbs? Less to no sugar?
Maya | Wholesome Yum
0Hi Barbara, I’m sorry, I’m not a doctor and unfortunately am not familiar enough with porphyria to offer advice on it. I’d recommend asking a doctor that is familiar with the benefits of low carb diets to weigh in on those benefits versus any issues associated with porphyria.
Tracy Engholm
0I had same problem although I used higher heat and cooked uncovered. Every time I try a wheat flour alternative, it flops, and I am normally a good cook. 🙁
Maya | Wholesome Yum
0Hi Tracy, For this recipe you need to cook them covered.
Amber
0Thank you so much for this recipe. I made them this morning…. With a few changes and they are great. I used 4tbsp heavy whipping cream then added water to make 1 1\4 cups instead of milk. I used non stick cooking spray, spread it in the pan like a crepe, put a lid on it for 1 to 2 minutes, then I flipped it. They turned out perfect and didn’t break apart. Can’t wait to try your other recipes.
Maya | Wholesome Yum
0Thank you, Amber! I’m going to try this with the heavy cream, too.
Eric
0Corn is okay with celiac. Corn gluten is fine. The grains to watch out for are wheat, rye and barley. And anything that may have been contaminated with them. Hope that helps
Maya | Wholesome Yum
0Hi Eric, Yes, as far as I know that’s true. However, many people also choose to avoid corn for other health reasons. Corn tends to spike blood sugar, and much of it in the U.S. is GMO.
Edith
0These were delicious! Thank you! Adding one more egg and some almond milk to the original mix made it the perfect consistency! I am trying a low-starch diet and these totally satisfy my bread craving!!
Maya | Wholesome Yum
0Thank you, Edith!
Emily
0What about heavy whipping cream, instead of milk? I really need to keep sugar to a strict minimum…it brings the pain back.
Maya | Wholesome Yum
0Hi Emily, Yes, heavy whipping cream should work fine. You may need to adjust the amount a bit. Begin with the same amount as almond milk, then use the tips in the post to adjust the amount of eggs and cream to reach the right consistency.
Jeetu Melwani
0I brought coconut flour for the first time just recently and I am going to try your recipe to begin with. They look amazing.
Carly Turner
0Yay! These were so easy to make! I’m happy to have a flour tortillas alternative that isn’t corn. I made them on my non stick electric skillet with a little bit of olive oil. Thank you!
Maya | Wholesome Yum
0Thank you, Carly!
Windell Farmer
0Are these diabetic friendly?
Maya | Wholesome Yum
0Absolutely! They are low carb so they won’t spike blood sugar.
Jassa
0Hi! Do you think it would be possible to change the milk to water?
Maya | Wholesome Yum
0Hi Jassa, It might be possible, but I haven’t tried that variation. They might be a little more dry. I’d probably opt for a milk of some kind (whether it’s almond, coconut, dairy, etc), but water could work. Let me know how it goes if you try it!
Mary
0Hi, I was wondering if a coconut/almond milk blend can be used instead of almond milk? Would that blend be too thick and creamy?
Mary
Maya | Wholesome Yum
0Hi Mary, I haven’t tried that combination but it should work. I would start with the same amount of the milk blend, then follow the tips in the post above to add more eggs and milk blend in equal proportions as needed, until you get a very runny batter.