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
Cookie Worth
0Can we use xanthan gum instead of gelatin?
Maya | Wholesome Yum
0Yes, you can, but you’d need a lot less of it. Try maybe 1/4 tsp or 1/2 tsp.
Shelley Jacobs
0Can we use Psylium husk instead of the gelatin?
Maya | Wholesome Yum
0Hi Shelley, You probably can, I just can’t say for sure if the amount is the same.
Shannon
0I can’t find additional instructions for using the optional gelatin or Xanthan Gum.
Do you do something with them before adding to the batter or just dump them in with the rest of the ingredients?
Wholesome Yum L
0Hi Shannon, if you are using the optional gelatin, add it last. Sprinkle it over the top of the batter after it is mixed (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
Sereena
0Heaven sent recipe !!! Thank you ever so much for sharing.
Aubrey Smith
0These are great! And so easy!! And it makes a good amount, enough to do a full pan of enchiladas. This is the second recipe I have tried on your site, and the second winner!
Kat
0Maya,
What are equal proportions of milk and eggs?
I am anxious to try these but want to make sure I understand the troubleshooting tricks.
Maya | Wholesome Yum
0Hi Kat, It just means the same volume. An egg is about 3 tablespoons of volume, so equal proportions means 3 tablespoons milk added for each egg (that’s just the ratio for adding more if you need to thin it out more after the initial ingredients).
Joni
0I made the recipe exactly as written. While I understand that Keto “bread type” recipes aren’t going to taste like the real thing, these, IMO, were awful! They had a “spongy” texture that was horrible. I ate one after making them, and tried another the next day. Ended up throwing out the rest. Very disappointing.
Maya | Wholesome Yum
0Hi Joni, Sorry you didn’t like them. Something must have gone wrong because the texture should not be spongy. Did yours look like the pictures and video?
Linnea
0We have tried several recipes to make some sort of sandwich wrap and this is the one everyone loves and now we can make tacos too!
Kathryn
0I made these over the weekend and they’re super easy! But I’m not a big fan of coconut flour, can I substitute almond flour?
Maya | Wholesome Yum
0Hi Kathryn, I’m glad they were easy! Sorry, no, you can’t use almond flour for these. You might like covering up the coconut flavor more with the optional spices on the recipe card (or any others you like).
Ally
0Hi! How long can I store these for? I made 12 and my hubby isn’t doing whole30 with me! These are great, I was looking everywhere for a substitute for wraps, tacos etc. thank you!
Wholesome Yum L
0Hi Ally, I make mine on Sunday and store them in the fridge to eat throughout the week. They can also be frozen. Just make sure you put parchment paper in between them.
Kelly
0Is there any way I could do a chia seed or a gelatin egg substitute?
Maya | Wholesome Yum
0Hi Kelly, I haven’t tried that but don’t think so because they are already on the fragile side. Let me know if you get it to work!
Silvia Harwood
0Hi, do you think I could use corn extract on these? Or do you have a low carb corn tortilla recipe?
Maya | Wholesome Yum
0Hi Silvia, Sure, you can add that in if you aren’t grain-free.
Sharon
0Thank you for your hard work in this blog! I read many of the comments and could not figure out what could possibly be warrant that much explanation! So, I just started with 1/2 the recipe. If you have ever made crepes then duh…..I must admit I have NEVER put a lid on them, but it worked! I used 1/2 & 1/2, put 1/8t. Xanthium in and let the batter rest. I used less than 1/4 c. Batter at first and then thought they might be too thin so I rolled the batter around the pan a couple of more times, EASY! The taster seemed too sweet and coconutty so I sliced green onion, put a dash of cumin and a bit of minced ginger I had left over….yum!
Melissa
0Can you use water instead of almond milk?
Maya | Wholesome Yum
0Hi Melissa, No, I don’t recommend water. You can use coconut milk or any other milk, but not water.
Isabelle Peterson
0Made these using my Cucuna Pro crepe maker. They came out PERFECTLY!! (Even without the gelatin)
Excited to make a sweet versions of these and make a Mille Crepe Cake!!
(I took a pic but doesn’t seem like I can put it in these comments.)
Sharon
0This tastes nothing like a tortilla. Very eggy in taste and the texture is also unlike a tortilla. Fine, I suppose for the breakfast table, but certainly not for Mexican style dishes. Please delete the word “tortilla”.
Panessa
0Wonder if you could add just a little shredded cheese to them, like when you first pour it in the skillet and swirl to coat the skillet. Then just sprinkle it.
Cant wait to try the recipe.
Maya | Wholesome Yum
0Hi Panessa, Yes, you could do that!
Meredith
0Made these today for the first time to use as a tortilla for my ahi tuna taco. I experienced some of the same issues as others: they were softer than I thought they’d be, tore easily and tricky to flip but all said and done, awesome! I’ll definitely be using them for other fillings as well. For those having a hard time flipping them, I discovered spraying my spatula with Pam for each tortilla helped immensely and also waiting to turn them until they almost seemed like they were getting overdone, much later than you would for a pancake, then they were firmer, not as fragile.
Karen Fraser
0Takes a bit of practice. I love these. Followed your recipe exactly. Correct temp of pan is a must. I use a ceramic small pan, works great. I use for chicken salad wraps, tacos, fajitas, etcs, works great. Thanks
Samantha
0Can you use psyllium husk instead? Ans if so how much do you think?
Maya | Wholesome Yum
0Hi Samantha, What are you looking to use psyllium instead of? It would not work instead of the coconut flour. But, you can probably add psyllium husk powder instead of gelatin or xanthan gum to help make the tortillas more sturdy and pliable.
Hollie
0Any idea if almond flour would be an equal substitute for the coconut flour??
Maya | Wholesome Yum
0Hi Hollie, Sorry, no, they are totally different. Unfortunately almond flour won’t work in this recipe.
Sharon H
0Thank you, so much for helping those of us on low carb diets with your delicious recipes! You are a great blessing!!!
Stephanie Barnes
0Has anyone tried subbing agar for the gelatin?
Maya | Wholesome Yum
0Hi Stephanie, I haven’t tried it, but in theory it should work. Just not sure about the amount. Let me know how it goes if you try it!
Emily Stone
0I need help please. I attempted to make the tortillas today and failed. First one batter was to thick, so I thinner it out and it was better. But I am a failure at flipping them. Sooo I was thinking baking them in the oven on a parchment paper cookie sheet. We like our sandwiches or wraps warmed up on the panini maker, so that would crisp them up. What would you suggest for baking time and temp?
Maya | Wholesome Yum
0Hi Emily, I haven’t tried baking these, sorry. Let me know if that works for you! If you have trouble flipping, make sure you’re covering them when cooking and that the temperature is high enough to create brown spots. The addition of the optional gelatin (or xanthan gum) also helps a ton with making them sturdy, so add that in if you’re okay with it.
Tina Brunnet
0What a poster in a Keto group did: I took the tortillas recipe that was posted here a few days ago and tweaked it.. used 4 egg whites instead of 6 full eggs.. the other 2 were eggs.. added the coconut flour, I used almond milk, pink salt( cuts the nut and egg flavor) and a tsp of baking powder( also cuts nutty/ eggy flavor and gives a bit of bounce).. I use an 8-inch pan to heat in. Thanks for the recipe!
Linda
0I do not like coconut and have tried using coconut flour in several recipes. Can u use almond flour instead?
Maya | Wholesome Yum
0Hi Linda, No, sorry, this recipe only works with coconut flour. I recommend including the optional spices to cover up the taste.
Joanie
0Made these today, and they turned out good!
Followed your instructions (and hints) closely. Used an ordinary stainless-steel Revere Ware skillet 8″ wide & Peanut oil for frying.
Yield was 12 wraps and none got broken or messed-up. Flavor is mild and pleasant. Of course putting a zippy filling inside will be great.
Thanks for all your hard work creating lovely keto things!
Don Fuller
0Had to give this a try this morning. I tried the first several as the recipe was provided. I added some Italian seasoning to the half cup of the next couple, and then as I am planning on a fish taco for tonight, I added dill weed, dill seed to the rest of the batch and produced a larger wrap for my fish. All tasted good, the ‘flavored’ ones the best. This recipe works, but they do lack a ‘flour wrap’ consistency. But any Keto, or Paleo, follower should be able to use this recipe. The one net carb is just too darn hard to beat to not use it.
Thanks for the recipe, and keep them coming.
Nikki
0How long do they stay good and how should they be stored?
Maya | Wholesome Yum
0Hi Nikki, Storage info is in the post above.
Peggy
0I don’t see how you say this is 3 ingredients. I am seeing 7. Is this right?
Maya | Wholesome Yum
0Hi Peggy, It is 3 required ingredients. The other ingredients are optional, so you can choose to add them or not.
Debbie
0I am going to make these this weekend for the first time. Do I use BOTH Gelatin powder and Xanthan powder to make them more pliable or substitute Xanthan for Gelatin powder??
Maya | Wholesome Yum
0Hi Debbie, Don’t use both. Either use gelatin + an extra 1/4 cup almond milk, OR just use 1/4 tsp xanthan gum.
Angela
0Has anyone tried using a tortilla press?
Maya | Wholesome Yum
0Hi Angela, Sorry, these won’t work on a tortilla press. The batter is too runny.
Susan C
0Can you use Xanthan gum instead of the gelatin?
Maya | Wholesome Yum
0Hi Susan, Yes, you can. You’d need a lot less, maybe 1/4 teaspoon or so.
Dan
0These were good, but they are NOT tortillas, they are crepes. Just because something is flat does not a tortilla make. Still good though.
Maya | Wholesome Yum
0Hi Dan, Feel free to interpret the name how you like – to me these are tortillas. I’m glad you thought they were good!
Maegdlyn
0More like a crepe, but good.
Patti Purser
0Can you use egg beaters or egg whites in place of the eggs?
Maya | Wholesome Yum
0Hi Patti, It might work, but they might taste a bit rubber-y.
Colleen
0Wondering if this recipe freezes well. Cheers
Maya | Wholesome Yum
0Hi Colleen, Yes, it does! Line with parchment paper between the tortillas.
Leslie Devitz
0Every recipe I have ever tried of yours has been incredible. This has been the first flop – a real disaster. I think I failed in all areas. Too eggy, tore apart, too thick, too thin, too much oil, not enough. Not a good recipe for a novice.
Maya | Wholesome Yum
0Hi Leslie, Sorry that you had issues with them. I’m not sure by what you mean by both too thick and too thin, too much oil and not enough? I do have lots of tips on this recipe in the post above. But otherwise hope you’ll find one you like better.
Michelle Malycha
0Worked perfectly first time, thank you.
Patricia Holley
0I made your recipe before, it’s just too eggy, do you think it would work with more egg white and less yolks? Thank you.
Maya | Wholesome Yum
0Hi Patricia, Yes, that should work.
Kelly
0I have been looking for a coconut flour recipe I could make myself.
Lori Bobrowski
0OMG!!! Maya, thank you so much for this recipe! I made these yesterday & they were awesome. The taste is perfection! Thanks for continuing to work on recipe for your subscribers. These are definitely 5-stars!!!!!
Tara Adesanya
0Just made these exactly as written. Didn’t have to make any adjustments. A bit eggy so I may cut back on one egg next time. Overall I’m very pleased with my first attempt. My pull pork tasted great in these. Thanks!
Brenda Blake
0I tried this recipe and it works great for crepes, my husband loved them. I’m getting ready to make more of them. Thank you so much for the recipe!!!
Adrian
0I made these with a few substitutes. I used canned coconut milk instead of water. The initial consistency came out to that of crepes. A little too thick for my liking. They did taste a lot like the incredients as some had mentioned. In the future I’ll try these by adding 1/4 cup of water when using coconut milk. The above recipe yielded 12x 4.5 inch wraps.
Cindy
0I love these (or should I say my husband does). I revamped the recipe by putting 1C. coconut flour,
3 eggs, enough almond milk for a bit thicker consistency (not quite as much as recipe calls for), some coconut water, stevia, about 1tsp. baking powder. Using a “Ref Copper 5-minute chef”, place just enough in to cover bottom, and cook until done. AMAZING!!! You are welcome to pass this revamped recipe along on your blog!!
Paula
0I found it much easier to turn them when I put them on my griddle.
Maya | Wholesome Yum
0Thank you so much for sharing, Paula! That’s a great idea.
Nancy
0I just totally made a mess in my kitchen trying to make these. I followed your instructions to the T. They were absolutely tasteless and spongy. I experimented, added more almond milk, I did everything I could think of, each tortilla was a new kind of disaster. Very disappointing to say the least.
Maya | Wholesome Yum
0Hi Nancy, Sorry you had issues with them. Did you check the tips in the post above?
Steven
0Lol sorry for the experience, but this made my wife and me laugh so hard
Tomas Sandven
0I tried this recipe because I wanted low-carb tortillas for tacos but I didn’t have any xanthan gum. This is the only recipe I could find that didn’t require any.
Unfortunately the tortillas ended up tasting like exactly what they were made of – eggs and coconut. It definitely wasn’t a good fit for a taco.
The tortillas turned as advertised though, they were soft and pretty strong. I was able to wrap a taco in it without it breaking. I’ll probably try these again for a different meal.
Maya | Wholesome Yum
0Thank you for the feedback, Tomas. You could try adding some spices next time if the flavor wasn’t quite what you wanted.
Kimmee
0I didn’t care for these. They did not resemble a tortilla at all. Too thick and eggy, more like a pancake. And I did follow the recipe.
Maya | Wholesome Yum
0Hi Kimmee, Sorry to hear you had issues with them. It sounds like your batter was too thick and needed to be thinned out – this was part of the instructions. Please check the tips in the post above, too.
Joni
0Kimmee,
Mine turned out nice and thin, but I didn’t care for them either. Spongy texture is just not appetizing to me.
Margaret-Anne Caufield
0Hi Maya, I’ve just made these for the first time AMAZING. They are perfect and just what I needed to stay on low carb “I was seriously about to give up” I added 1/2 tsp of coriander, garlic powder and chilli powder 1 tsp of ground cumin and chicken bouillon powder, I also added 1/4 tsp xanthan gum powder. I’ll be making 2 batches of these every week, one for my husband when he gets a taste of these he’ll be blown away. Thank you so much for the great recipe, can’t wait to try your low carb seeded bread recipe
Maya | Wholesome Yum
0Yay! I love to hear that, Margaret!
Marie Laframboise
0The recipe was perfect and they are delicious. I used chicken bouillon instead of the almond milk and added garlic powder and Italian seasoning. Came out perfectly and make delicious pizza crust and quesadillas. I put paper towel between each one and stored them in a tortilla container. I will live on these.
Maya | Wholesome Yum
0I am so happy to hear that, Marie! Thank you!