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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.
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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.
-
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.
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
Keto-liz
0Instead of using Almond Milk, can i use water?
Wholesome Yum M
0Hi Keto-liz, The recipe will work with water, but I feel it tastes best with a nut or coconut milk.
Judy
0I made these for a cheese taco night. I didn’t want to make dough and break out the tortilla press. Very easy.
They were OK, but I’m really looking forward to having a breakfast burrito with them tomorrow! Should be delicious
Chris
0Oh yeah, did not use any optional ingredients.
Chris
0Never had much success with crepes, so unsure about this. There is a learning curve with the technique, but I figured it out about 1/2 way thru. I also kept adding just a little milk before cooking each wrap, to make it a little thinner (coconut flour really does absorb a lot of liquid. Even my picky eater liked it!
K
0I followed the exact recipe and used xantham gum. It turned out as pancakes or egg wrap! The taste is eggy. I wasted 6 eggs for nothing!
Wholesome Yum M
0Hi K, It sounds like you used too much batter per tortilla. They should be thin like tortillas, not thick like a pancake.
Tammy
0Mine just crumbled when trying to flip them over?
Wholesome Yum M
0Hi Tammy, Did you cover these tortillas with a lid while they cooked? This will help to cook through and hold together so you can flip them. There are more tips in the post above.
Claire Marshall
0Had problems with the first one but then I re read the instructions and put a lid on. Then next 3 didn’t stick at all.
Thank you. Looking forward to my fajitas later
Linda
0These were great! I used Xanthan Gum, and since I didn’t have Almond milk, I used regular milk. I halved the recipe and they cooked up well and were pretty flexible. I used a small white ceramic pan and Avocado oil spray. Taking one to my GF daughter to try and Ill make them again!
Michaela Patch
0I couldn’t get it to work in my frying pan. It kept sticking like crazy. They did work in my waffle cone maker, but they really, really tasted like egg.
Wholesome Yum M
0Hi Michaela, Sorry these didn’t suit your tastes. I have a recipe for Cauliflower Tortillas and Almond Flour Tortillas as well. I hope you find one you enjoy!
Mary
0Easy to make and yummy to eat.
Kelly
0Can you use egg whites only?
Wholesome Yum M
0Hi Kelly, Sorry, the yolks are needed for the texture of the tortillas to turn out.
Katherine a werthmann
0You’re heading says three ingredient keto friendly coconut flour tortillas and then the recipe is 7 ingredients and two of which are not common to every household. So it’s a little confusing. Plus it legitimately took me 30 seconds of scrolling down from the recipe just to get to your comments section.
Wholesome Yum M
0Hi Katherine, This recipe only requires 3 ingredients. The additional ingredients are optional. Salt, cumin, and paprika are optional for flavor. The gelatin powder is optional for more pliable tortillas. I hope this helps to clarify.
donna
0what do you think about using ground flax seed paste in place of eggs for those who can’t eat eggs? thanks for your ideas.
Wholesome Yum M
0Hi Donna, I don’t recommend doing this. 6 eggs is too many to replace with flax eggs. Flax eggs work best only replacing recipes with 1-2 eggs. I do have other tortilla recipes that may fit your needs better. Here is a recipe for Jicama Tortillas and here is one for Almond Flour Tortillas (which you can use flax eggs for).
Mohamed Shalaby
0Followed it to the letter and it has nothing to do with bread .. it is just omelets with a hint of coconut.. soft as an omelet.. smells like omelet.. it is basically omelets with coconut.
Should not be there some butter or oil? Not sure if adding some would have changed the outcome.
Wholesome Yum M
0Hi Mohammed, I am sorry this recipe didn’t turn out as expected. They are not intended to be bread-like, they meant to be like a tortilla.
Tamera
0I made these last night to go with keto philly cheese steak casserole. They turned out great. My son even ate them. Just a note, the first couple of tortillas fell apart. I had to run an errand, when I got back it seemed like the batter settled or thickened. (probably the coconut flour and gelatin) next time I will let it rest for 15 minutes before cooking. I will be making these again!
Marisol
0Love your recipes and appreciate you taking the time to help. Wondering if I can use almond flour instead of coconut flour? Will this change the net carb count?
Wholesome Yum M
0Hi Marisol, I’m sorry, you can’t switch flours in this recipe. If you would like to make an almond flour tortilla, try this one: Almond Flour Tortillas.
Valerie
0Hello – these were no so bad – sort of like “egg wraps”. They turned out more like omelettes the wraps for me. How can I get them less “eggy”? Followed the recipe using xanthum gum. – thanks
Wholesome Yum M
0Hi Valerie, If you don’t care for the egg flavor, then you can increase the amount of spices used to your liking,.
Sean Nguyen
0Mine came out great. However, it was a little coarse when you bite into it. Almost like a pancake. Do anyone have any tips on how to make the texture smooth like a regular tortilla? Also any recommendation on neutral flavoring type coconut flour
Wholesome Yum M
0Hi Sean, Use a whisk or you can bring the mixture together in the blender. That will give the ideal, smooth consistency.
Keleeh
0I have to comment that your website is so over the top busy. I cannot read something you posted without the page constantly shifting because of the ads and pop ups! I was interested in your recipes but cannot stand being on your crazy page! I get that you make money from ads but the level of distraction for people like myself (who have ADD Type 2) that just want to get some information is not worth the visual olympics I have to go through every time I enter your site!
Wholesome Yum M
0Hi Keleeh, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Cara
0Totally agree with this. Can’t wait to try this recipe but the page is just so busy with ads. Luckily, I found the PRINT RECIPE button which made it easier to read. Don’t want to be critical; just wanted to provide some constructive feedback. Like I said, can’t wait to try out this recipe, though…thanks!
Katherine
0Oh my gosh! This recipe is so wonderful, so versatile and so welcome. Some things I learned during this first attempt – start at medium and work up rather than medium high and working down. I used heavy cream for my liquid and made the recipe exactly as stated minus seasoning, but with salt and gelatin. Started with my favorite non-stick pan, but too large to move the batter around. Still good, but after switching to my smaller non-stick the result is great. Thank you so much.
Robert Fowler
0Have you ever made bigger tortillas? I fantasized about making one that would be more of a burrito. Probably not strong enough, but thought I would ask.
Wholesome Yum M
0Hi Robert, Sorry, these are not sturdy enough for a large burrito.
Krisanne
0Hello, Just made these for the first time and yes first 2 broke up a bit but the rest were perfect as I changed the spatula I was using to flip them, I added some Cumin and next time will add more herbs and seasoning, thanks so much for a great recipe. Cheers
Robert Fowler
0You mentioned adding 1/4 cup almond milk with the gelatin. Does the same apply to the 1/4 tsp of Xanthan gum? Do we add more milk?
Wholesome Yum M
0Hi Robert, No you do not need to add more milk when using the xanthan gum. Thanks for clarifying!
Fiona
0Was so excited but ended up being so disappointed! Must be me based on some of the other successful comments here but absolute disaster for me! Followed the recipe to a T and added a bit more almond milk to thin it. The video makes it look so easy but I could not flip them without them breaking and looking like scrambled eggs. Tried all the tricks posted here but unfortunately a complete flop for me! ☹️
Wholesome Yum M
0Hi Fiona, Ratios are very important in this recipe. If you need to thin out the batter, the recipe needs equal proportions of egg and almond milk to keep the ratio for the tortillas correct. Too much of either ingredient and they won’t hold together as well. I hope this helps!
Riham
0Hello thank you for the recipe! I will try it today, is there any substitute for the eggs?
Wholesome Yum M
0Hi Riham, Not in this recipe, sorry. The eggs are crucial to the recipe.
Jane
0No no no the tortillas were breaking. I did not enjoy making these tortillas, the first recipe that I did not like. Sorry.
Lisa
0Do you have a gram weight for the coconut flour?
Wholesome Yum M
0Hi Lisa, It’s 56 grams. You can change the ingredient measurements from US Cups to Metric in the recipe card.
Helena
0Delicious and very easy to make, will be adding the gelatin next time as they were delicate to roll – would be amazing used as crepes on a dessert too!
Susan Y.
0I would like to respectfully amend my earlier review. I was frustrated because they tore up into pieces when turning them. I continued on and discovered the secret and hoped my experience might help someone else with this problem. Your pan needs to be VERY hot. As in, when you pour the batter in, it sizzles loudly like chicken frying. Haha. If they are tearing up, your pan is not ht enough! That is all. They are kind of eggy but I actually like the coconut flavor. Thank you for this recipe!
Irene
0Almost finished making them. They look fabulous. Exactly as your recipe, including the paprika & cumin. Used a copperstone 8” pan, timed for 2 mins each side. Made 11. I wish I could send you a picture !
Rose
0I made these these the other day and after the first one came out more like a pancake (the mixture was runny, not thick), I decided to just go with it and added a bit of monkfruit sweetner. I ended up with 15-20 pancakes. They were great with sugar free maple syrup and cream so I’m going to keep making them as pancakes 🙂
Roxanna McDade
0Pretty tasty. I only used 4 eggs and added more almond milk & a little oil. They came out perfect. I wonder why you use so many ads? I can’t even read the recipe on my phone because they keep popping up.
Wholesome Yum M
0Hi Roxanna, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Rachael Chew
0Hi, does this recipe work for 2 servings? Because i’ve tried many recipes by trimming to 2 servings and it fails all the time.
Wholesome Yum M
0Hi Rachel, When the recipe is scaled down that much, it becomes difficult to measure the minuscule amounts for each of the ingredients. I suggest making a larger amount (change the recipe from 12 servings to 6) and then freeze what you don’t use. Layer the tortillas with parchment paper in between each one and they will freeze great! I hope this helps.
Lorraine Luciano
0Hi, I am very interested in this recipe, sounds amazing, but have you tried to use almond flour instead of the coconut, if yes whats the ratio? THANKS FOR SHARING
Wholesome Yum M
0Hi Lorraine, Almond Flour won’t work for this recipe. It requires a batter consistency that you can’t get using almonds.
Michelle Coniglio
0Am I able to use Xanthan gum instead of gelatin? Thank you
Wholesome Yum M
0Hi Michelle, Yes, but scale the amount down to 1/4 teaspoon.
Tobius Manning
0Not bad but the coconut taste makes them useless. I tried tacos and nothing hides the taste of coconut. Ended up making whipped cream and using them for a layer’d frozen cake.
Wholesome Yum M
0Hi Tobius, I’m sorry these tortillas didn’t suit your needs. Brands of coconut flour can vary in flavor, some more neutral than others. I hope you decide to give this recipe a try again perhaps with a more neutral tasting coconut flour.
Trish Campbell
0I really struggled with these. The batter was easy and smelled delicious when I was cooking them. But I had a terrible time flipping them and getting them out of the pan. I followed the recipe and added more milk to thin the batter, but still destroyed the first two. Then I got a beauty wrap out of the pan, then struggled again. In the end I got four good wraps and chucked four as well. At first I thought the successful ones were because of a high heat pan and some oil for frying, but then I lost a couple more. Ugh. I ended up getting two good wraps made, eating them with a knife and fork, and pitching everything else. Items of note: 1. I have never made crepes before so I dont have the benefit of experience, 2. I used exactly the same pan as the one in your video, 3. I absolutely don’t like wasting food which only emphasized my failure, and 3. I feel it’s important to mention that I have attempted several of your recipes and this is the only one that I found disappointing. 🙁 I would appreciate your feedback. Thank you!
Wholesome Yum M
0Hi Trish, I’m sorry this recipe didn’t turn out as expected. It does take a little practice in the technique to get the tortillas the right thickness. Did you cover them while they cooked? The steam really helps to lift them from the pan for removal. By the way, I don’t waste food either, so I understand how you feel. If the tortillas don’t turn out in one piece you can always bake the smaller pieces until crunchy and use them as chips.
Nikki
0I made a batch and was satisfied. They do taste like crepes a but….coconut flavor
or pancakes but overall, I have no complaints. I enjoyed them.
I would recommend not making them so thin so they can hold toppings and using spray between each tortilla. Also use a mixer to combine. I tried whisking and it looked like a hot lumpy mess but the hand mixer took 97% of the lumps out and the finished product was delicious.
Sassy
0Is there a substitute for Almond milk?
Thank you
Wholesome Yum M
0Hi Sassy, You can use any milk substitute you like here.
John
0Can I use water?
Wholesome Yum M
0Hi John, I have not tried this, but water should work fine in place of almond milk.
Rena
0I made these today followed the recipe to the tee. I used gelatin powder. The first one fell apart a little then I got the hang of it. I am on keto and just miss some dishes. I have some sliced buffalo chicken from the deli and made a sandwich with pepper jack cheese it was not bad at all. I cut up some parchment paper to hold the sandwich and it worked out. My husband is not crazy about the coconut flour, he said it’s ok. I this is definitely a keeper for me.
Chris Stevens
0Hello, not much on cooking chemistry but, what if you added a 1/4 tsp or less of psyllium husk? I’ve heard that it can add a chewiness to certain bread-like recipes. Curious.
Wholesome Yum M
0Hi Chris, You are correct, psyllium husk does add a bread-like texture to recipes. I have not tried this, so I don’t know how it would work out. If you decide to give it a try, please let us know!
Mikki
0I had so much fun making this!!! First tortilla was an eggy mess fail. Second tortilla resembled a thin pancake and had the sweet angel food cake taste. I started eating the second one with strawberries while waiting on the third. I burnt a few but trying to get them super thin to coat the pan was fun. The final one was very crepe like I’m assuming because I’ve never eaten crepes but the look like them. Anyway I love them and I’m so happy with the results. Thank you!!
Mary
0No matter how much coconut oil they stuck and were ruined. Its a stainless fry pan.
Maya | Wholesome Yum
0Hi Mary, I recommend a nonstick pan for these – otherwise they do stick pretty easily.
April
0This recipe is amazing and I fell in love after the first bite. I’m on keto and feel like I miss out on simple things like wraps all the time and getting to see (and taste) these results I felt overjoyed! Thank you for sharing. Have you kept extras in the fridge before? If so, how long do they keep? Would you suggest reheating them?
Wholesome Yum M
0Hi April, Yes, you can store these in the fridge or the freezer. When you are ready to use, them you can re-heat in a warm oven for 10 minutes, or in the microwave for about 20 seconds.
Lucinda
0Hi.
I’m from South Africa and just recently found you via Pinterest. I’ve been on clean Keto since January. Finding clean food in South Africa is a challenge. I was delighted to find a recipe that can be used like pancake batter. I made these early this morning for lunch today. It is absolutely gorgeous! Thank you so much for sharing. I followed your instructions to the letter, used the optional gelatine and fried a quarter cup at a time. They came out beautifully and taste amazing. I added some spices (cloves, nutmeg and cumin) to mask the sweetness of the coconut flour. This will be one of my staples.
Deb
0I hard a hard time with this recipe. Came out more like pancakes. I used more almond milk and an extra egg to get it runny….so I could move it around like a crepe… it was a no go… any ideas?
Wholesome Yum M
0Hi Deb, I’m sorry these didn’t turn out as you had hoped. Did you let the batter sit for very long? Coconut flour is super absorbent, so the longer it sits, the thicker it gets. If you haven’t yet, I suggest checking out the video in the recipe card, which shows the process for cooking these tortillas. I hope this helps!
Fena
0This recipe really caught my eye, as I love and miss quesadillas so much. I tried the recipe but it didn’t work out well. The texture of the mix was a great balance between liquid and very light thickness. As I poured it on the pan it looked very well. I covered it and let it brown, the problem came when I flipped them. The tortilla didn’t hold and broke, and the cooked texture of the mix was similar to something between milky scrambled eggs and crepes that do not stick together.
I used 6 eggs and the gelatin powder. Is it possible that due to the gelatin powder I should have added maybe an extra egg? The eggs I bought were rather small, could this be the reason? Or maybe it was too thick?
I see in the comments that many had success and I really want to be one of them. Thanks! 🙂
Wholesome Yum M
0Hi Fena, Did you happen to watch the video in the recipe card? That will give you an idea of the batter texture and consistency.
Jo
0This 3 ingredient recipe did not work at all. I am highly disappointed that anyone is pretending it does. I ended up with the equivalent of grits.
Wholesome Yum M
0Hi Jo, I’m sorry this didn’t turn out as you had expected. Grits are quite thick compared to the batter for these tortillas. Is it possible that a liquid was skipped when making the recipe?
Kiran
0Hi
Can we use psyllium Husk instead of gelatine
Wholesome Yum M
0Hi Kiran, I would not use psyllium husk in place of gelatin. Gelatin will give these tortillas elasticity, which you will not get from the psyllium husk powder.
Samantha
0These were easy and very tasty. We didn’t find them to be eggy but if you do, just add seasoning, easy. Thank you for sharing the recipe with us!
Janet Huyton
0Thank for the recipe, going to try it tonight and freeze to take on holiday for Shrove Tuesday with a tin of chicken in white wine sauce and tin of mushrooms 🙂
Melody
0How many tortillas does this recipe make?
Wholesome Yum M
0Hi Melody, This recipe should make 12 tortillas.
Weronika
0I’m only starting my keto journey and after over a month I got bit bored with repetitive foods, even tho results are amazing. I made those tortillas to fulfill my comfort food cravings with quesadilla and it turned out just great!
My only problem is that I managed to get only 8 of them, not 12? I used about 20cm diameter pan, followed recipe, I believe batter was just right as they look beautifully – something between crepe and pancake. But why I’m short of 4..?
Wholesome Yum M
0Hi Weronika, It sounds like your tortillas may have been a bit thicker than mine were. Next time try to roll them out a bit thinner so you can reach the yield of 12 for the recipe. Best wishes!