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These low carb paleo tortillas with coconut flour came about when I missed the convenience of having a wrap for lunch, instead of my usual low carb salad or leftovers. I only had a few pantry basics on hand, and these 3-ingredient coconut flour tortillas are what came out of it!
I’ve since made these keto tortillas that I like even better (they have a more traditional dough rolled out with a rolling pin, and come out more dense and sturdy), but these coconut flour wraps are still a great nut-free option.
The main concerns with coconut flour are that it absorbs a lot of moisture and can be a little fragile, but it’s also soft and light, which is a plus. After some experimentation, I came up with these coconut wraps!
I love easy coconut flour recipes, so decided to use that as a starting point and add as few ingredients as possible. Of course, I used my Wholesome Yum Coconut Flour, which has a fairly neutral flavor and is milled super fine. Different brands absorb moisture differently, so results can vary by brand — that’s why this is the only flour I’ll use for these wraps!
Why You’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.
Coconut Flour Tortilla Recipe
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.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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).
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If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
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Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup (60 mL) of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
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.
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704 Comments
Deanna
0Why does a 3 ingredient recipe have 7 ingredients? Annoyed that I had to fight off all of your ads to realize I didn’t have the ingredients.
Maya | Wholesome Yum
0Hi Deanna, There are only 3 *required* ingredients, the rest are optional. The ads support the free recipes I create and you are welcome to scroll past them or just use the “jump to recipe” button at the top. Hope you get the chance to try this one.
Janet Huyton
0How rude when the lovely lady gives up her time to help people 🙁
Andrea
0Very easy to make, easy to work with. I was surprised at how floppy and bendable these are. I used the gelatin and the spices and I love the texture and flavour. Great for anything you’d use tortillas for. Tacos, burritos enchiladas etc
Derek
0So let me first start off by saying I am no cook by any means. I watched the video and followed the ingredients and the first one I made came out AWESOME. It held the ground beef fairly well and I even offered it to my wife but she pleasantly declined. Then I got cocky and the next 3 were all too thick and really had that eggy taste to it. Will be trying again. Thank you for the recipe
Mike
0I’d like to try this recipe, but this one, along with many others resort to using almond products. In this case almond milk. My daughter is allergic to almonds so I’d want to swap this out for an alternative.
I don’t mind using regular semi-skimmed milk as dairy intolerance is not a consideration, or I could use something else?
Can you make a recommendation, and what would the effect be on quantity?
Thanks for such a great site
Wholesome Yum M
0Hi Mike, Coconut milk is the next best option if she can’t tolerate almonds. There is no change to the recipe needed.
Shannon
0These are fabulous! I just made them and used 2 to make chicken salad wraps. Delicious! Followed recipe exactly without using options, just 3 ingredients. Froze the remaining ones by laying flat single layer on cookie sheets, then once frozen, transferred to gallon ziplocks. These will be used for soooo many quick and easy meals. Thank you!
Kim
0Just made these using only the 3 basic ingredients, but didn’t have coconut flour so I used almond flour. They taste better than I thought they would. Definitely making them a part of my diet.
Lisa
0Can I use Xanthan Gum instead of the gelatin powder and how much?
Wholesome Yum M
0Hi Lisa, You can sub xanthan gum for the gelatin in this recipe, although they won’t be as pliable or sturdy as they would be with gelatin. Cut down the amount to 1/4 tsp.
Sarah
0I might be doing them wrong but these taste like a weird sweet and savory mix. They don’t work well for tortillas in my opinion.
Maya | Wholesome Yum
0Hi Sarah, Sorry to hear they were not for you. You could try almond flour tortillas instead.
Irena Macri
0Great recipe! A little eggy but as expected with the keto version, still super nice.
Shashika
0Hi. I have tried few of you recipes. Can you use guar gum in place of gelatin?
Wholesome Yum M
0Hi Shashika, Guar Gum will make the tortillas gummier in texture. If you would like to use it, I would cut down the amount to 1/4 tsp or less. That should yield a similar result.
Cynthia J Aiken
0Can one substitute the coconut flout with super fine almond flour?
Wholesome Yum M
0Hi Cynthia, I don’t think this would work.
Chelsea B
0I was so disappointed followed the recipe aside from the gelatin and it was like an omelet added more flour and milk couldn’t get them to stay together ended up make regular tortillas for taco night.
Wholesome Yum M
0Hi Chelsea, I’m sorry these didn’t turn out as planned. The gelatin helps a lot with the structure of these tortillas. If your first couple of tortillas aren’t holding together, I suggest you add gelatin to help fix the batter next time around. I hope this helps.
Clem
0This was easy to do and they tasted good!!
I have made tastier tortillas but they were too much work. I could feel happy eating these easy ones every day!
Ann Mullen
0Just made some tortillas they are good. delight with them, I can have something resemblances of a wrap, the one thing that is a little disappointing is they are not crispy but I can live with it. thank you.
Sandy
0Epic fail. Fell apart & tasted strongly of eggs. Wasted my time & ingredients!! Sorry, Maya, but this was bad!!! The search for a tortilla recipe continues…
Anati
0Have you tried making it with egg replacement, as a vegan option?
I’m about to, and will keep you posted.
I’m not a pro but love experimenting with replacements 😉
Wholesome Yum M
0Hi Anati, I haven’t personally tried this, but the recipe should still work with a flax egg.
Sabine
0Best low carb tortillas ever! Highly recommend!
Kathryn
0I just made these and followed the directions fairly well. I think they came out good. I am familiar with coconut flour so I was aware that the texture was going to be grainy. These reminded me kind of like crepes, but I thought these worked well for sandwich wraps, personal pizzas or even tacos. Not perfect, but keto is limited and it would be hard to find another grain, dairy-free alternative. I used the gelatin, not sure how they would have been without but they didn’t turn out super pliable Just enough to make it work. I really dislike eggy-tasting keto bread and this one didn’t bother me. I did add lots of spices, so maybe that helped. I fried in bacon grease in a not stick pan. This made them slightly crispy and easier to flip. Overall, I’d make it again. They were a good alternative!
Nathan
0Hi – this is actually one of the better recipes thank you so much. I bought an electric tortilla press and use one side (i do not use the top as it flattens one side and if you use the press it squishes everything out). Flipping is easy and it is completely flat as my frying pans are not. I would like to get the egg flavor out of it as much as possible. They are still really good but on lighter fillings the egg flavor comes through. Any thoughts?
Thanks again
Nathan
Wholesome Yum A
0Hi Nathan, my first suggestion would be to add more spices!
Angie
0Why does the recipe video show 3 ingredients and the recipe has 7 ingredients listed?
Wholesome Yum A
0Hi Angie, the remaining ingredients are optional.
Estelle
0I downsized to 2 eggs, 2x tbs coconut flour and about a third cup almond milk with the gelatin. I got three perfect soft and sturdy tortillas and was totally impressed with my chicken enchiladas. I had absolutely no problems when turning, followed your instructions and cooked with a lid
Margaret M.
0made for the first time today, used the gelatin. My wraps were better when I strictly followed your directions on time and covering (no surprise to me, but as always I was doing some experimenting). Can’t wait to use them. Only issue may be the coconut taste, but I think if I choose my filling recipe appropriately that will not be an issue. Thank you for this recipe!
Berti
0Why did you say tortilla wrap recipe was 3 ingredients when, in fact, it had 6? (Haven’t made yet)
Wholesome Yum L
0Hi Berti, you only need 3 ingredients to make this recipe. The others listed on the recipe card are optional and aren’t necessary. It just depends on how you want to make the recipe as to whether you use those ingredients. Hope this helps and that you try the recipe.
Jessica
0Can I use cream instead of almond milk?
Wholesome Yum
0Hi Jessica, yes you can! See the tips for thinning out the batter in the post above.
Jennifer Mcanlis
0Hi. If adding optional gelatin powder, how do you add it?
Wholesome Yum L
0Hi Jennifer, 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.
JR
0How do you add in the gelatin?
Wholesome Yum L
0Hi JR, if you are using the optional gelatin, add it last. Sprinkle it over the top of the already mixed batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
Julie
0I see so many recipes of yours that I’d like to try! Yesterday, I made the coconut tortillas and hoping to achieve a pliable product, added 1/2 teaspoon of zanthan gum. That left me with a nice, but thick, batter … not at all runny, but not so thick that (with a little bit of work) I had to toss them. I plan to make them again, but might go with 1/4 teaspoon of zanthan or none at all. Thank you, and keep the recipes coming. My #1 favorite is still the Big Mac Salad!!!
Deb
0I consider myself an expert baker, I owned a bakery, and cook, caterer and smoked meat business. I am 70 and cook dinner every single night. The nearest restaurant and fast food is 25 miles away. That being said, I hope you have some understanding that I have plenty of experience in the kitchen.
I found this recipe very difficult. I followed the directions exactly except I use only cast iron pans. My tortillas broke every time I flipped them over. I added an extra egg, still broke apart. I added a Tbs of coconut flour, still broke. I added a little more almond milk, nothing worked. I also did not care for the eggy taste. I am considering using beaten egg whites instead of whole eggs. Have you tried just egg whites?
Wholesome Yum M
0Hi Deb, I have not tested this recipe with egg whites only. Did you oil your cast iron pan before using? Even if it’s well seasoned, it will still need some oil to keep these tortillas from sticking. I hope you decide to give these tortillas a try again.
Jocelyn kerns
0I’ve now tried this recipe 6 times and I for the life of me can’t get them to flip over! They just crumble or stick to the pan
Maya | Wholesome Yum
0Hi Jocelyn, I have tips about this in the post above. Did you review those and watch the video?
Tams
0I did it exactly as directed and have cooked paleo for years. It didn’t work out. Bummer!
Sharre Jones
0I didn’t actually think this recipe could come out spongey like some comments said, but I 100% agree. The texture is so off. Not only is it spongey, but it also has a grainy mouth texture when you’re close to swallowing. I only made 2 before I just threw the batter out. The first, I made according to the recipe and it fell apart when I simply tried to fold it, and they weren’t even thin. After I tasted it, I added about a tbsp on cornmeal to help with the texture and also some baking powder, hoping it would help puff it just a tad so it would hold together a bit more. Cornmeal helped with the texture and the taste, but the coconut flour won over in the end and it still had that gritty texture when I was almost done chewing.
Thanks for all the hard work trying these, Maya, but this was simply not the recipe for me. I will have to settle for my dislike of coconut flour’s texture and just stick to almond flour recipes. On to another, I guess!
Kerry
0I made these tonight, had to add a bit more milk and an egg and it was perfect consistancy. I didnt add the gelatin, but I was able to make enchiladas with them. I just got a rotisserie chicken mixed in a little enchilada sauce, some taco seasoning, and a little shredded cheese. Topped it with a smear of enchilada sauce on each so they didnt get too soggy and some more cheese. They came out really good! My 15 year old loved them and asked for seconds. Thank you 🙂
Helene
0Do coconut flour and oil still taste like coconut? I’m not fond of it so haven’t wanted to buy the oil or flour unless I know it won’t be wasted. Are there other flours that don’t taste strongly of their main ingredient of the coconut does?
Wholesome Yum
0Hi Helene, coconut flour does have some coconut flavor, as well as unrefined coconut oil. Refined coconut oil is flavorless–for this recipe, you could use the jarred kind, not fractionated oil. You might like the taste of almond flour better, but it’s not easy to substitute here. Try my cauliflower tortillas or jicama tortillas, which are coconut-free.
Micha Su
0Hi,
Recipe looks cool!
Have you tried to use ordinary milk instead of almond one?
Maya | Wholesome Yum
0Hi Micha, It will work logistically, but they will no longer be low carb or paleo.
Sarah
0I really wanted this to work but will have to try again. I used Bob’s Red Mill coconut flour, a coconut powder milk substitute (mix with water), and titanium pan. The batter was so runny that I couldn’t flip the tortillas and ended up with scrambled eggs. Added more coconut flour to thicken the batter, left the batter in the pan longer, and was finally able to get them to hold together we’ll enough to flip but they were super dark on the first side by that time. They were also super bubbly and you can see through them. I was hoping to use them for enchiladas, but I don’t think they are sturdy enough. They do taste very eggy even with the cumin and paprika. Hoping to be more successful next time….
Maya | Wholesome Yum
0Hi Sarah, It could be the coconut powder milk substitute. I’m not 100% sure if it works the same way. Stove temperatures and pans also vary, so you may have to fiddle with the temperature.
Lynn
0Tastes a little eggy. Used all the optional and also added cayenne and a little garlic. Used 3 egg whites and 3 eggs.
Dr Jue
0Wow.. very nice. Thank you for the recipe
Holly Brocato
0Great recipe!!! I smeared homemade pecan butter, sprinkled confectioners swerve and folded it like a crepe!!! Love love love!
Mary
0Could you use heavy cream instead of almond milk
Maya | Wholesome Yum
0Hi Mary, Possibly but the amount might be a bit different. I have not tested it.
Blake Okafor
0They turned out eggy. They were more like omelets/pancakes. Could it be that I didn’t cook in the same kind of pan and covered them?
Wholesome Yum L
0Hi Blake, did you by chance add additional eggs to thin out the batter? If so, you need to make sure and add equal proportions of eggs and almond milk. There are more tips on how to combat this problem in the post above.
Mina
0Flipping over was a challenge.
Jessica
0It says three ingredient in the title I counted 7. But still am going to try and make them.
Maya | Wholesome Yum
0Hi Jessica, It’s 3 required ingredients, others are optional.
Maria
0Made 10 out of 12. Only concern is they tasted pretty much of eggs. Can i add extra ingredients to remove the taste? The rest they’re good.
Maya | Wholesome Yum
0Hi Maria, Did you add the optional spices and gelatin? Both help with this.
Christine Jochman
0Hello. Can almond flour be substituted for the coconut flour?
Maya | Wholesome Yum
0Hi Christine, No, sorry, they are very different.
Maggie
0They did better for me baking them in 350 oven.
Baked on silicone baking sheet lightly covered w coconut oil till done on 1 side sprayed top and flipped to finish.
Came out great & more even
Brandy
0Makes 8 – 9 and a teflon skillet is an absolute necessity (they stuck to my stainless steel). My solution was to use parchment paper cut in circles on the first bottom then spray the skillet to turn it over with the parchment on top. I’ll buy a teflon skillet because cutting out all that parchment was a nuisance, though I use it for omelets so they don’t stick.
AmyT
0Love this recipe. Mine were not eggy at all but my eggs were a little on the small side. Can’t wait to expert with other uses like cutting in triangles and deep fat frying. Does anyone know the best way to store left overs?
Maya | Wholesome Yum
0Thank you, Amy! Yes, store them in the fridge or freezer with paper towels between them.
Laura
0Hola! I live in Mexico at 7500 ft altitude. I followed the recipe exactly ( with no additions) and ended up with crepes. It seemed that with the lid on there was lots of moisture. I also tried with the lid off. Still more like falling apart crepes.
Maya | Wholesome Yum
0Hi Laura, It sounds like the stovetop temperature was too low. Check the tips in the post above.
Nadya Carrabs
0These are amazing! They looked just like the photo when they were done. Per your instructions, I had to add more egg & milk to achieve the proper consistency but they were a breeze to make and they look & taste so wonderful. My only comment to readers who are making these for the first time would be that if you have difficulty flipping the tortilla …. it means they have to cook a little longer. My first tortilla was a little dark but after adjusting the temperature, the remainder came out beautifully! Thanks so much for a delicious and simple recipe!
Gwendolyn
0I have tried several keto tortilla recipes and I have to say, this was the easiest and tastiest one! I made them true to the recipe with only salt as the optional ingredient…. I’ve been so needing a PB & J fix that as soon as my first one cooled, I grabbed my sugar free peanut butter and sugar free blackberry jelly….YUMMY! I am looking forward to spicing them up to use in my chicken enchiladas. Thank you so much for this keto game changer for me!