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 fibre and are legit hunger busters. Yet they're 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's 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 at the moment. I use it all the time in muffins, cakes, and bread. It's more cost effective than almond flour - a little goes a long way. Plus, it is high in fibre and super healthy.
The original recipe for these coconut tortillas is in my Keto Bread Made Easy cookbook. (This is my most popular ebook - do check it out!) We enjoy them regularly, and when I make things on a regular basis, I start to tinker with the ingredients.
Which is how these babies ended up spiced. And I ended up so, so happy because they are absolutely delicious!
The spices mask the gentle coconut taste, which means you can serve these to kids who think they don't like coconut (like my daughter).
1. Mix the dry ingredients in a bowl - sifted ½ cup coconut flour, whole psyllium husk, baking powder, spices and salt.
2. Add the olive oil and egg white and combine, then add the warm water and stir together with a fork.
3. 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.
4. Cut the ball into 4 pieces and roll small balls. Place a ball between 2 sheets of greaseproof / parchment paper and flatten with your hands. Then, roll out thinly using a rolling pin.
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!
6. Heat olive oil in a non stick frying pan or cast iron skillet over medium heat. Fry each coconut flour tortilla for circa 45 seconds on both sides or until golden and slightly mottled.
7. Repeat until all dough is used up. My dough yielded 6 tortillas.
My friends, coconut flour tortillas are just PERFECT for any Mexican spread. Use it to mop up guacamole, turn them into burritos or use them in fajitas! We had these tortillas 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.
These tortillas are not overly spiced, just a nice hint. For additional flavour, you can use up to 1 teaspoon of cumin.
Almond flour tortillas: It should be possible to replace the coconut flour with 2 cups or 200g almond flour. Note I have not tried this yet.
I don't recommend swapping out the psyllium in these low carb 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'll only need 1 tbsp.
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 have used the NOW brand without issues.
Store in the fridge for up to 4 days. Gently warm before using.
Alternatively, 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!
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. My dough yielded 6 tortillas.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.