Pliable, flexible and delicious coconut flour tortillas! I've taken my regular keto tortilla recipe and spiced it up with garlic powder, onion powder and cumin. These easy gluten-free coconut tortillas are packed with fiber and are legit hunger busters.
"These are so tasty and easy to make. I have even taken some with me when out for an Indian meal." (Allison)
These coconut flour tortillas are simply the best! They look the part, are really easy to make and have absolutely no coconut taste.
I have made this recipe countless times since I first posted it in June 2021. I have experimented with the ingredients and tested more variations. That's why I have just updated and reposted it with everything I have learned.
In a nutshell (excuse the pun!), this is perfect nut-free alternative to my almond flour low carb tortillas.
Why This Recipe Works
No coconut taste. I was actually amazed at the fact that I could not detect any coconut flavor. The secret is the spices I used, which mask it completely. In fact, I served these tortillas to my daughter, who believes she hates coconut. And guess what? She asked for seconds!
Flexible and sturdy. These tortillas will not fall apart and won't tear. You can stuff them with sauces and juicy beef fillings. Use them as a lunch wrap or for your fave Mexican dishes. They can handle anything!
Healthy! My coconut flour tortilla recipe is naturally grain-free and gluten-free. It also happens to be dairy-free and low in calories. And of course, with just 1.5g net carbs per tortilla the recipe is perfectly keto-friendly.
Coconut flour and I are having a bit of a love affair. I have a whole category with coconut flour recipes! It is more cost-effective than almond flour - a little goes a long way. Plus, it is high in fiber and has lots of health benefits. It is quite a superfood.
Easy recipe. Last but not least, this recipe is easy and takes just 30 minutes from scratch. You don't need any fancy equipment - a mixing bowl and a fork will do!
Here are the ingredients you'll need, plus warm water:
- Coconut flour - Naturally gluten-free and allergy-friendly. Sift it so there are no lumps.
- Psyllium husk - The husks from the psyllium plant are pure fiber. Makes gluten-free tortillas fluffy and pliable.
- Baking powder
- Extra virgin olive oil - I am adding this for additional flexibility.
- Egg - Use the whole egg or just an egg white. I have tested both versions since some readers do not like the taste of eggs. Omitting the yolk means there is no egg flavor at all. For best results the egg must be room temperature.
- Salt and spices - I used sea salt, garlic powder, onion powder and cumin.
See the recipe card for full information on ingredients and quantities.
It is so simple to make coconut flour tortillas. Here are the basic steps.
Scroll down to the recipe card for more information.
Step 1: Stir together all dry ingredients in a large mixing bowl.
Step 2: Add the olive oil and egg white and combine, then pour in the warm water and whisk together with a fork.
Top tip: The water must be warm and not cold. This allows the coconut flour and psyllium to absorb the liquid quicker. It also helps with the elasticity of the dough.
Step 3: Knead the dough with your hands for a couple of minutes. Then form a dough ball and let it rest. This gives the coconut flour and psyllium time to absorb the moisture.
Step 4: Cut the dough ball into 4 pieces and roll small balls. Place a ball between 2 sheets of parchment paper and flatten with your hands. Then, roll it out thinly using a rolling pin.
Step 5: Remove the top parchment. Take a saucepan lid with circa 15 cm diameter and cut out a circular shape. Remove the cutoffs on the edges.
Step 6: Heat olive oil in a non stick skillet or frying pan over medium heat. Fry each coconut flour tortilla for around 45 seconds on both sides or until golden and slightly mottled.
Repeat until all dough is used up. My dough yielded 6 tortillas.
Make sure you know which type of psyllium you're using: WHOLE psyllium husks may appear to be powder at first glance, but if you look closely, they resemble like little sticks. Psyllium husk powder is a proper powder and you only need 1 tablespoon.
I don't recommend swapping out the psyllium in these keto tortillas for anything else. It helps with the elasticity so they’re nice and bendy and roll easily.
We had them with Keto Turkey Chili the other night. No. Leftovers.
Of course, they also make a brilliant coconut flour flatbread wrap with any filling of your choice. Think roasted veggies, smoked salmon or simply lettuce, ham and cheese.
Here are a few ideas how you can change up the recipe.
First of all, feel free to experiment with the spices. Only the salt is a must. The other spices are optional. It is possible to use herbs as well. Especially oregano works well. Or, why not add a dash of chili pepper for a bit of heat?
That said, the less spice you use, the more you will be aware of the coconut flavor.
I have also tested an egg-free version of these tortillas. For vegan coconut flour tortillas, increase the amount of water to 1 cup or 240 ml and simply omit the egg. The tortillas will still hold together well because of the psyllium husk.
Yes. I recommend that you line the press with 2 sheets of plastic wrap or parchment paper. This way, the dough does not stick to the press.
It should be possible to replace the coconut flour with 1 ¾ cups or 175g almond flour. I'm planning to post a recipe for almond flour tortillas soon.
Some brands of psyllium turn purple in recipes, even though it does not affect the taste. I've used the Green Origins, Just Natural and BonPom without issues. Many US readers use the NOW brand.
Try my egg white wraps - they contain just 2 ingredients.
Refrigerator: Store the tortillas in an airtight container in the fridge for up to 4 days. Gently warm them in the microwave or in a pan on the stovetop before using.
Freezer: Freeze for up to 3 months. Put parchment paper between the tortillas so they can be separated easily.
More Low Carb Mexican Recipes
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Spiced Coconut Flour Tortillasfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- ½ cup/ 60g coconut flour
- 2 tbsp/ 10g whole psyllium husk or 1 tablespoon psyllium husk powder
- ½ teaspoon baking powder
- ⅔ cup / 160 ml warm water
- 1 tablespoon extra virgin olive oil
- 1 large egg white or 1 large egg
- salt to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon cumin powder
- more olive oil for frying
- Mix the dry ingredients in a bowl - sifted coconut flour, whole psyllium husk, baking powder, spices and salt.
- Add the olive oil and egg white and combine, then add the warm water and stir together with a fork.
- Knead the dough with your hands for a couple of minutes. Then form a dough ball and let it rest for 10 minutes. This gives the coconut flour and psyllium time to absorb the liquid.
- Cut the ball into 4 pieces and roll small balls. Place a ball between 2 sheets of parchment paper and flatten with your hands. Then, roll out thinly using a rolling pin.
- Remove the top parchment. Take a saucepan lid with circa 15 cm diameter and cut out a circular shape. Remove the cutoffs on the edges.
- Heat olive oil in a frying pan over medium heat. Fry each tortilla for circa 45 seconds on both sides or until golden and slightly mottled.
- Repeat until all dough is used up, using the cutoffs to make the 5th and 6th tortilla. My dough yielded 6 tortillas.