Paleo Coconut Flour Tortillas (3 Ingredient!)

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These Low-Carb Paleo Tacos with Coconut Flour When I miss the convenience of packaging, here I am Lunchinstead of my usual low carb salad or leftovers.I only have some basic pantry on hand and these 3 ingredients Coconut Flour Tortillas what came out!

i have done these keto tacos I like it better (they have a more traditional dough rolled out with a rolling pin and it’s thicker and firmer).But these coconut flour packs are still great Nut Free options.

The main problem with coconut flour is that it absorbs a lot of moisture and can be a little brittle, but it’s also soft and light, which is a plus. After some experimentation, I came up with these coconut rolls!

i love easy Coconut Flour Recipe, so decided to use that as a starting point and add as few ingredients as possible.Of course I use mine Wholesome Yum Coconut Flourit has a fairly neutral taste and is very finely ground. Different brands have different hygroscopicityso results may vary by brand – that’s why this is the only flour I’ll use for these packs!

Ingredients for Homemade Coconut Rolls

This section explains how to choose the best ingredients for paleo flour tortillas, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

• Wholesome Yum Coconut Flour – This is the best coconut flour on the market, made with just one ingredient: pure, high-quality organic coconut.

SWAP: Wondering if you could make paleo tortillas with almond flour?

Almond flour won’t work in this recipe, but you can make these Keto Almond Flour Tortillas instead.

• Egg – It’s crucial to keep the tortillas together. Sorry, I don’t recommend alternatives here.
• Selected Milk – you can use any keto milk of choice, or make my unsweetened version Homemade Almond Milk. Use coconut milk drinks (not canned) as a nut-free option. From a recipe standpoint, regular milk will work, but it’s too high in carbs for keto.
• sea ​​salt
• gelatin powder – Be sure to use unflavored gelatin. This is an optional ingredient, but helps make a pliable, firm tortilla.
• optional spice – cumin and chili Works well.

How to Make Paleo Tortillas with Coconut Flour

This section describes how to make coconut flour tortillas, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Mix the batter. In a large mixing bowl, whisk coconut flour, eggs, almond milk, sea salt, cumin, and paprika until smooth.
2. Add gelatin (if using). Stir, then add additional almond milk.

Tip: Sprinkle gelatin, do not pour.

Sprinkling water helps it blend into the batter more evenly.

3. Boiled coconut flour wraps. Pour the batter into the pan and immediately quickly tilt in different directions to distribute evenly, just like making Crepe. Cook, covered, until golden around the edges and bubbles form in the center. Flip the other side over and cook for a few more minutes.

Troubleshooting Tips and Tricks

Based on reader feedback, I thought it would be useful to include some tips for making these coconut flour tortillas. Although they only have three simple ingredients, sometimes the proportions need to be adjusted to work together correctly. With no gluten to hold it all together, low-carb tortillas sometimes take a little practice, but it’s well worth it.

Getting the right batter consistency

The most important thing is to pay attention to the correct consistency of the coconut flour batter before frying.it should be Liquid and easy to pour, but not as thin as water. Some proper tips:

• Let the batter rest for a few minutes after mixing, to illustrate the natural thickening process of coconut flour. Only then can you judge consistency.
• Keep in mind that coconut flour varies from brand to brand. This will affect the exact amount required when adding liquid ingredients. (I recommend this coconut flour! )
• If the batter is too thick, add extra eggs and almond milk ratio Thin the batter. Equal proportions are important here. If you only add eggs, the tortillas will taste too eggy, but if you only add milk, they won’t stick together. If it’s too thick overall, you’ll end up with pancakes, or even something like scrambled eggs. As long as you dilute it properly, you’ll be fine.

The Right Process for Fried Coconut Tortillas

The second part of the recipe is the frying process, and I have some instructions here as well:

• Stove temperatures vary, so you may need to adjust yours accordingly. I have a very hot gas stove, so medium heat works well. However, if you have an electric stove, or you don’t see the side of the tortillas turning black after 60-90 seconds that touches the pan, you may need to increase the heat to medium-high.
• Paleo wraps should form darker spots as shown. If you only see a light golden color, such as pancakes, you need to increase the temperature and try the next one. Honestly, the first one in my batch usually doesn’t take it either, but the rest are fine.
• Re-oil the pan with each new tortilla. This prevents sticking and helps them brown.
• Nonstick pans work best. I like to use a hard anodized pot or Ceramic Coated Pans Avoid Teflon, but any nonstick pan will do.

Why are my tacos more like pancakes?

This can happen if the batter is too thick. Check the consistency section above for tips on diluting it.

Why are my coconut tortillas falling apart?

The most common culprits are not hot enough pans or too thick batter. See above for tips on handling both.

Having said that, three-ingredient coconut flour tortillas are not as sturdy as flour tortillas. If you want them to be stronger, you can add one of them (not both) in the following quantities:

• gelatin powder – 1 tablespoon
• Xanthan Gum – 1/4 teaspoon

Storage Instructions

• Shop: Keep these paleo tortillas in the refrigerator for up to a week. For best results, run paper towels between them to absorb excess moisture and prevent sticking.
• Reheat: Just like regular tortillas, you can reheat them in the oven or microwave.
• freeze: Line parchment paper between coconut wraps and freeze. They can then be thawed in the refrigerator or on the counter before use. If you notice moisture on the paper towel, dry it with the paper towel.

What to Serve with Coconut Flour Tortillas

Need some ideas for using these paleo tortillas? Try these:

Easier Coconut Flour Recipes

If you liked this coconut flour tortilla recipe, you might also like these other coconut flour recipes:

Paleo Coconut Flour Tortillas (3 Ingredient!)

Coconut Flour Tortillas only require 3 ingredients, each with 1 serving of net carbs! Low-carb paleo tortillas are great for wraps, tacos, and more.

Prepare: 5 minute

chef: 10 minute

All: 15 minute

Serving Size: 12 (Adjust the scale recipe)

Recipe Videos

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raw material

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Basic Coconut Flour Tortilla Ingredients:

Optional add-ons (recommended):

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. In a large bowl, whisk all ingredients until well combined. Let the batter sit for a minute or two to address the natural thickening caused by the coconut flour. The batter should be very runny before cooking – it should pour out easily (add more *equal* proportions of almond milk and eggs to achieve this if desired).

2. If you are using the optional gelatin, add it last. Sprinkle it on top of the batter (instead of pouring) and stir as you do to avoid lumps. Then, add an additional 1/4 cup of almond milk.

3. heat one small frying pan (about 8 inches (20 cm) in diameter), heat over medium to medium-high heat and lightly grease (using an oil or lubricator of choice). Pour 1/4 cup (60 mL) of the batter into the frying pan, then immediately tilt quickly in different directions to distribute evenly, just like making crepes. Cook, covered, until the edges are golden brown and you can see air bubbles in the center.The edges curl inward when the lid is lifted (approx. 1-2 minutes). Flip over, cover again, and cook until the other side is browned (1-2 minutes left). Repeat until the batter is used up.

Readers who liked this easy recipe also made:

recipe notes

Serving Size: 1 8-inch tortilla

• Nutritional information does not include optional ingredients and assumes the milk of choice is a coconut milk drink, but almond milk is very similar. Milk will make it higher in carbohydrates.
• The exact amount of eggs and milk needed may vary slightly depending on your brand of coconut flour, how tightly it fits in the measuring cup, etc. The post above explains how to get the right consistency, and how to thin the batter (if it’s too thick) to make it thick.
• For the best coconut flour tortillas, see the other prep and troubleshooting tips in the post above!
• The optional gelatin variant is an option for a more pliable, firmer tortilla. This calls for an extra 1/4 cup of almond milk.

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 55

fat 3g

protein 5 grams

total carbohydrates 4 grams

net carbs 1 g

fiber 3g

sugar 1 g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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