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. Plus they are only 1.5g net carbs per tortilla!
I've tried ready-made low carb tortillas, but have been less than impressed. Somehow, all of them taste dry and weirdly plastic-y. Which is acceptable on occasion, but just not on a regular basis.
That is why I started making my own tortillas from scratch.
A while ago I posted these yummy 4 Ingredient Low Carb Tortillas, which are flexible yet sturdy. They are quite hearty because they contain ground flax. We think they make a wonderful lunch wrap.
This time I am going for the classic white tortilla look. With coconut flour, of course!
Coconut flour and I are having a bit of a love affair. I use it all the time in muffins, cakes, and bread. It is more cost effective than almond flour - a little goes a long way. Plus, it is high in fiber and super healthy.
The original recipe for these coconut tortillas is in my Keto Bread Made Easy cookbook. We enjoy them regularly, and when I make things on a regular basis, I start to tinker with the ingredients.
Which is how these wraps ended up spiced. And I ended up so, so happy because they are absolutely delicious!
🌟 Why You'll Love This Recipe
- Soft & flexible texture
- Packed with flavor - no coconut taste
- Naturally grain-free and gluten-free
- Dairy-free and low in calories
- Easy and quick recipe - ready in 30 minutes
- Keto friendly - just 1.5g net carbs per tortilla
- No special equipment needed
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 - for additional flexibility
- Egg - Use the whole egg or just an egg white
- Salt and spices - I used garlic powder, onion powder and cumin
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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.
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 batter 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.
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.
If you have a tortilla press, go for it. I keep on hearing how easy it is to use!
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.
Coconut flour tortillas are PERFECT for any Mexican spread. Use it to mop up guacamole, turn them into burritos, tacos or use them in fajitas!
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.
Spices: Only the salt is a must. The other spices are optional.
I don't recommend swapping out the psyllium in these keto tortillas. It helps with the elasticity so they’re nice and bendy and roll easily.
Make sure you know the type of psyllium you're using: WHOLE psyllium husks may appear to be powder at first glance, but if you look closely, they look like little sticks. Psyllium husk powder is a proper powder and you only need 1 tablespoon.
The spices in the recipe mask the gentle coconut taste, which means you can serve these to people who think they don't like coconut (like my daughter).
For a vegan, egg free coconut flour tortilla recipe, increase the amount of water to 1 cup and omit the egg.
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 in an airtight container in the fridge for up to 4 days. Gently warm before using.
Freezer: Freeze for up to 3 months. Put parchment paper between the tortillas so they can be separated easily.
More Mexican inspired recipes
Tried this recipe? Give it a star rating below!
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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. ***As an Amazon Associate I earn from qualifying purchases.
- 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.
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These are so tasty and easy to make. I have even taken some with me when out for an Indian meal.
How many servings does this make? Both 6 and 4 servings are mentioned. Thank you!
The dough makes 6 tortillas. You are dividing the dough in 4, then using the cutoffs to make the 5th and 6th tortilla.
Easy to make & delish!!
Practically perfect in every way!! I would attach pics of my 1st attempt if comments allowed. This is our new go-to tortilla recipe, which says A LOT since we lived for years on the border of Mexico!!
I’d pretty much given up on making GF tortillas that were simple, bendable and tasted good. After MANY failures leaving me frustrated. I gave up.When I saw this recipe, I didn’t want to try again because it had coconut flour in it. I like coconut but not in my baked goods. The taste seems to overpower. BUT, I REALLY wanted a wrap so gave it a try - WOW!
Simple, came off my silicon rolling sheet and transferred to my pan in one, smooth move, cooked up perfectly, was able to flip it without it falling apart AND NO coconut taste.
I made quesadillas, that stayed together, and even my husband was impressed. This is my go to recipe from now on. I’m so impressed I’m going to share it with an online cooking group I belong to, with a link to your website. THANK YOU!!!
So glad the tortillas worked out well!! Thank you for your comment.
Guten Tag Katrin!
Thank you for guiding us through a new way of healthy eating. You are doing a wonderful job! I have enjoyed every recipe I have made so far, just made the Spiced Coconut Flour Tortillas and they were delicious!
I was recently in Mexico visiting friends and one night for snacks they cooked tacos with flax seed meal tortillas. They tasted great and were so simple to make that I decided to share it with you.
- 1 cup Golden Flax seed meal, 2/3 cup hot water (about to boil), and 1/2 Tsp salt, that's it! Optional is 1/4 Tsp Curcuma (Turmeric). Add the hot water to flax seed meal, mix well and cover tightly with cling plastic for 30 to 60 minutes. Mix again and form small balls, flatten to form the tortillas and heat in non-stick pan for about 2 minutes on each side at medium-high heat. They came out soft and strong as they did not brake with the filling. Please try them and comment as I am very interested in your opinion as a great chef. Have a great day! 🙂
Thank you so much for the recipe! Glad you enjoyed the tortillas.
I made these tortillas tonight and topped them with Chicken Chile verde, using my recipe that I changed, to make it keto friendly. I did that by thickening the sauce with Xanthan gum instead of flour or cornstarch. My husband loved it, as he's accustomed to eating good Mexican food. He didn't even know it was Keto. I thought the texture of the tortillas were more like sopes, which I love, too. I will be making quesadillas for breakfast tomorrow, with these tortillas! Thank you for your delicious recipes. I've tried many of them and thoroughly enjoyed them all. Do you know how I could make them with almond flour without them turning out too stiff to roll up, like Autumn mentioned ?
Glad you liked the tortillas! I would just try and make these with 3x as much almond flour as stated for coconut. I have this low carb tortillas recipe on my website, but it does include flaxseed as well.
Thank you so so much for this recipe! I’ve made these several times already (without the spices) and they were very good. I usually make a big batch because my non-keto family like them, too, and I end up not having enough for myself. 🙂
Can oat bran be substituted for psyllium husk?
I don't know if it's as absorbent as psyllium. You'd have to try it out and add more if you need to for a good dough consistency.
Hi i made these, but was a crumble texture? What could i be doing wrong?
It means your wet/dry ratio of ingredients was off. It's best to measure any coconut flour recipe in weight instead of cups as it is much more exact. If you don't have scales, be sure to level the top of the cups and don't pack in the flour.
Has anyone tried substituting the egg with aquafaba??
These are superb! Simple to make, great flavour, great 'utility'. Brilliant
These are really good. A bit like naans so looking forward to having them with a takeaway curry tonight! Added some nigella seeds to a couple of them so hopefully they will be good !
So glad you like the tortillas!
This was so good. I did test it with almond flour too, but they broke when I bent them in half, so coconut flour was definitely the way to go.
I LOVE these coconut flour tortillas, thank you!! I make some and take with me to our local Indian restaurant where I avoid their naan or rice. These do the trick.
That's such a great idea. Love it!
These tortillas are delicious and so versatile. This is my first attempt, I used a tsp of cumin as I like spicy food. Absolutely wonderful.
So happy the recipe was a success!
Could I omit the oil in pan?
I think you will need a little oil otherwise the tortilla will stick.
If you have a good iron skillet that's seasoned well, you should be able to omit the oil. Be sure to preheat it first!
fat tiger ready-to-eat momos
I found a new way to make tortillas
So glad you like the tortillas!