Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowThese 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.
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
Coconut flour tortillas need just 3 ingredients and have 1 net carb each! Low carb paleo tortillas are perfect for wraps, tacos, and more.
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Basic Coconut Flour Tortilla Ingredients:
Optional Add-Ins (Recommended):
Instructions
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).
-
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.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Coconut Flour Tortilla Recipe
718 Comments
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.
Cecily
0You need a firm dough for a tortilla press.
Maya | Wholesome Yum
0Hi Cecily, These are made in a pan, not a tortilla press. You’d need a different recipe for a tortilla press since it requires a firm dough like you said. It might work if you make the batter with a lot less liquid, but I haven’t tried it.
Helen
0I made these today. They are amazing! And just perfect for a diabetic. I did have to add another egg and a half cup of milk for my coconut flour but they came out perfect! I made half the regular way and then added garlic, pepper, salt, and Italian seasoning to the batter and made the rest. I will use the latter as mini pizza crusts in the toaster oven. Yum! Best recipe I’ve come across in ages. So thankful!
Maya | Wholesome Yum
0That’s great, Helen! Those added seasonings sound delicious. I need to try that for a savory version!
Cindi
0Can these be made using heavy whipping cream instead almond milk?
Maya | Wholesome Yum
0Hi Cindi, Yes, you can do that! You can start 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.
Karina Metcalfe
0These looks amazing. Want to make them today, but I have only got desiccated coconut in the cupboard. Can I use that instead?
Maya | Wholesome Yum
0Hi Karina, You can make coconut flour from desiccated coconut by grinding it in a blender or food processor until it’s a very fine powder.
Trish Thorpe
0Karen – there’s no reason you can’t have corn as a celiac, as pure corn contains no gluten. The only things you need to watch for are ensuring you buy pure corn flour (some ‘corn flour’ in packets is mixed with wheat flour) or pure cornmeal. Just check labels. Cornbread, however, is often made with wheat flour, so you should try to make your own.
Maya | Wholesome Yum
0Yes, it just depends on your priorities. Corn is filled with simple carbs, a poor source of nutrients, and often GMO, so there are other reasons I would avoid it. I do have a recipe for grain-free “cornbread” muffins (made without corn) that can be a good replacement if you’re looking for a cornbread recipe. 🙂
Doc
0I’m gonna try this as round bread. I have a little griddle I bought from QVC. It’s about 5″ in diameter and heats on both top and bottom like a foreman grill. Hoping it will turn out like a burger bun 🙂
Maya | Wholesome Yum
0An interesting idea! I’ve never tried it since I don’t have a griddle like that, but would love to hear how it turns out.
Ros
0What about gluten free plain flour?
Maya | Wholesome Yum
0Hi Ros, What kind of gluten-free flour are you asking about? Wheat flour is not gluten-free (of course), so every gluten-free flour would be either a single specific kind (e.g. almond, coconut, tapioca, rice, etc.), or more commonly a blend. There are many different blends out there. In general, this recipe does require coconut flour because it absorbs much more moisture than any other gluten-free flour (including any blend). It may work with another type of flour, but the amounts of the other ingredients would need to be adjusted significantly.
Helen
0Hi! So on my first go, I think I did something wrong: it took loads more milk than the recipe stated (I used regular as it didn’t have almond) to make the batter thin. I added another egg as well to try to keep it glued together. This was on three tablespoons of coconut flour! The ratios stated were blasted through the roof in terms of liquid. Now, I finally achieved a thin batter… using a good mug full of milk, and two eggs. I also slightly overlooked them. Why did my wrap break when I wrapped food in it?
Maya | Wholesome Yum
0Hi Helen, I’m happy to try to help. I’ve found that the exact amount of liquid needed does vary sometimes. That said, the amounts of coconut flour and eggs you mentioned are a combination I haven’t tried. If you want to try a smaller amount to start with, you could halve the recipe which would be 1/4 cup coconut flour, 2 eggs, 1/2 cup milk, and 1/4 tsp sea salt. From there, if the batter is still too thick, add more eggs *and* milk in equal proportions to thin it out. The equal proportions part is important when thinning out the batter. If the wrap broke apart, most likely it was too much milk and not enough eggs (the eggs hold it together). I have some tips in the post above as well. I hope that helps for next time!
Julie MacDonald
0I also had difficulty flipping the tortillas. I gave up after 2 attempts and decided to put the batter in microwave safe mugs. I made 4 delicious muffins which I served with raspberry chia seed jam! Yummy, yummy, yummy. Thanks for the recipe.
Maya | Wholesome Yum
0Hi Julie, There are a few things that can help with the flipping – make sure to use a generous amount of oil, use a smaller pan (very large tortillas won’t work as well with this batter), and make sure you have enough egg to hold it together. I hope that helps for next time. The microwave muffins sound like a delicious idea, though!
Justin
0Do you think you can substitute almond flour instead of coconut flour?
Maya | Wholesome Yum
0Hi Justin, Unfortunately almond flour won’t work the same way because it absorbs moisture differently from coconut flour. You’d need a different recipe to use almond flour. I’ll add it to my list to make one!
Ceejay
0I made these tonight & though I had to add another egg + 1/4 cup almond milk, they came out great! These are going to be my “go to” recipe for tortillas from now on. If I can figure out how to make them larger (maybe a bigger silicone spatula?) I think they’ll work well for Greek gyros too with a slightly thicker batter. Thanks for this great, easy recipe!
Dutchess
0It took me a couple of attempts but my ration called for more eggs. My family loved it!
Elissa Anne Parkerson
0Thank you for sharing this recipe! I love it. I’m very sensitive to wheat and all the other junk thats in tortillas. These were delicious. Next time I think I will add seasoning. They held together for my shredded pork tacos, queso fresca cheese and Cole slaw. Absolutely loved them! I cannot believe I was actually able to make these! Very easy to make.
Michelle Miller
0Hi! Thanks for the recipe! I had fun making it! I used Trader Joe’s Coconut Flour and had to use about double the milk. I started out using a non stick pan, but they were too fluffy. I then switched to cast iron (still covering it) and it worked like a charm.
Carey
0Can I use cream as a substitute for the milk? I am banting, so I need to try add more fat to this. 🙂
Maya | Wholesome Yum
0Hi Carey, I think cream would probably work. You may need to use more, since cream is thicker.
Jennifer
0I am currently in the process of making these now! They smell amazing! I wanted a more savory so I added cumin, garlic, and onion powders and dried parsley. I also had to use water.
Martina OReilly
0Struggling with the measurements – as I use metric. Made a starter sample portion with 1 egg, 10g of coconut flour and enough double cream to get it to a good consistency (per recipe). The taste was divine but they were very crumbly. I will continue to experiment as I feel this one is a keeper
Maya | Wholesome Yum
0Hi Martina, I’m happy to try to help with converting to metric. The tortillas shouldn’t be crumbly, so most likely the proportions were off (sounds like a combination of too much coconut flour and not enough egg to hold them together). If using just one egg, you’d need to divide everything else in the recipe by 4, and even then you may need another egg (or more like 1/4 to 1/2 of an egg… the recipe doesn’t divide by 4 very well). You’d start with a tablespoon of coconut flour (7 grams), 1 egg, and 1/4 cup unsweetened almond milk (60 milliliters). From there, check the consistency based on the instructions and you may need to add more egg and milk (but since the amount is so small, probably not a whole egg). Hope this helps!
L L
0Yes! These are great! Added a bit of cumin and cilantro. Next I may try a bit of jalapeño.
博李（Dr. Jerry）
0Three words: A-maz-ing! I will never eat another psyllium wrap again. I’m thinking of adding some corn flavoring to give this sort of a flatbread taste, then using it to make Indian tacos or even to wrap carnitas.
I agree that getting the texture right is key. I had to add a little extra almond milk, but not much. And no, you can’t taste the egg ~ it’s the perfect low-carb wrap.
Jayne
0This was my very first time cooking with coconut flour. I used the brand, Tropical Green Organics. I followed the recipe and it was too thick – so as recommended, I added equal parts almond milk and egg. It cooked up well- probably took longer than the 2 min per side. I think they turned out great (tho as I commented …more like a crepe/omelet than a tortilla). I have been trying to experiment using coconut products –reluctant in the past –as I do not like coconut! I was willing to try the coconut flour after trying two recipes than called for coconut milk (just a hint of coconut taste). My question is……… Next time could I thin the batter with only almond milk (exclude the egg)? Would it still work OK –maybe not be as “eggy”. Thanks so much for helping me be successful with my first go at cooking with this type of flour!
Maya | Wholesome Yum
0Hi Jayne, Thank you for the feedback and I’m so glad this got you to try coconut flour! These coconut tortillas do have a bit of a different texture compared to flour tortillas, but it also varies a bit with different brands of coconut flour. Based on feedback on various recipes, I’ve noticed that some people do notice “eggy” flavors more than others. It may be more pronounced depending on how much egg you needed to add to thin out the batter. I didn’t detect too much egg but if you did, you could use some or all egg whites instead (2 egg whites instead of each egg you’re replacing). The main issue with adding only almond milk to thin out the batter is that it will be more likely to fall apart, since the egg is the only thing holding these tortillas together. You could try using a little more almond milk than egg/egg whites for the thinning out ratio, but I wouldn’t do exclusively almond milk so they stay together. Either way, using egg whites should avoid the “eggy” taste, since mostly that comes from the yolk. Hope this helps!
Chris
0lilbit, watch out with bulk bins. I learned it the hard way that cross-contamination happens very easily. Now I buy only coconut flour that was ground in a gluten-free facility and says “gluten free” on the bag.
Alejandra
0Hi, I love them!! Are the nutrition facts above for the 8 tortillas or one? Thanks!
Maya | Wholesome Yum
0I’m glad to hear that! The nutrition facts are per serving – one tortilla each.
Jackie W.
0Thank you so much for this recipe, I will be trying it!! I found the exact bag of flour on the Canadian Amazon site and can you believe, it’s almost $80/bag! Needless to say, I will be using a different brand but will let you know how they turn out. Thanks again!
Reese
0Hi. Can you use that vegan egg replacer mix instead of eggs?
Maya | Wholesome Yum
0It might work, but I haven’t tried it. It would need to be a strong binder like eggs, to hold the tortillas together.
Cassandra Sample
0I made these last weekend and eventually got them to work as tortillas, but even after experimenting with more and less coconut flour and egg/whole milk mixture they never got the kind of integrity needed to “hold up” to being used like a tortilla. My husband found them too “sweet” to read as a tortilla as well and I admit you could really taste the coconut in there. However, fresh off my cast iron skillet with a little butter they were really delicious all on their own.
Maya | Wholesome Yum
0If they aren’t pliable enough, the temperature of the pan was probably too low, so you could try turning it up next time and/or waiting longer for it to preheat. These tortillas do turn out more like crepes if the pan isn’t hot enough.
Flavors in coconut flour also vary among brands and some people are more sensitive to the flavor than others, but to me there isn’t a strong detectable coconut flavor. You could add a little more sea salt if they seem too sweet.
Hope this helps! I’m glad you liked them anyway.