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A rolled up coconut flour tortilla on a stack of tortillas
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4.99 from 75 votes

Spiced Coconut Flour Tortillas

These spiced keto coconut flour tortillas are seasoned with cumin, onion powder and garlic. We think they are the perfect accompaniment for all Mexican dishes and even curries. Alternatively, use as a nut free low carb wrap for burritos or simply fill with ham, cheese and lettuce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 71kcal

Ingredients

Instructions

  • 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.

Video

Notes

1.5g net carbs per tortilla. Makes 6 tortillas. 
I tried this recipe with 1 egg white and also with 1 entire egg. Both versions work well. 
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.

Nutrition

Calories: 71kcal | Total Carbohydrates: 4.3g | Protein: 2.9g | Fat: 4.6g | Saturated Fat: 2g | Fiber: 2.8g | Sugar: 0.7g