Why settle for lettuce wraps when you can use keto friendly coconut flour tortillas instead? Now you can enjoy low-carb paleo fajitas and tacos using authentic style Mexican flatbread!
Don’t be fooled by those low “net carb” keto tortillas you find in stores. Most of them contain wheat and gluten which aren’t so keto friendly. You should also question the net carb claims and do your own test to find out if the carbs do impact you or not.
Because it’s so difficult to find store bought low carb tortillas, I’ve been making my own at home. And the process it much simpler than you’d think. The dough comes together in only a few minutes and the cooking time is less than ten minutes.
I prefer to use psyllium in mine to give them a whole grain gluten-like texture without the grains or gluten. However, if you have trouble finding psyllium husks, you can use flax meal instead. They both work great for these grain free coconut flour tortillas.
How to make keto tortillas with coconut flour
- Combine psyllium, coconut flour, baking powder, and salt in a medium bowl.
- Blend in eggs to form a crumbly mixture.
- Add in about ¼ cup of hot water then stir to form a dough.
- Divide the dough into six equal pieces and roll each piece into a ball. Flatten each dough ball into a round tortilla shape.
- Grill both sides of each tortilla to lightly brown in a frying pan, cast iron skillet, or on a griddle. Transfer to a wire rack and cool completely.
Tips for making my coconut flour tortillas recipe
- When using psyllium, it’s best to use an aluminum free baking powder. Aluminum can sometimes react with psyllium and create an off color.
- Place a non-stick wrap on the top and bottom of each dough ball before flattening. Plastic wrap works well.
- A rolling pin can be used to flatten the dough. But if you are going to be making your own tortillas regularly, it’s best to invest in a tortilla maker like this 8 inch cast iron press.
- Psyllium gels up quickly when water is added so be sure to mix in the water quickly to form a uniform dough.
- It helps to sift the coconut flour first to remove any lumps before using.
- Beating the eggs before adding to the dry ingredients will ensure they are mixed in properly.
How to make them vegan
Do you want to make these coconut flour tortillas egg free? If so, you can use either a flax or psyllium eggs as a substitute.
- For a flax egg, mix 1 tablespoons ground flax with 3 tablespoons of hot water for each egg replaced.
- For a psyllium egg, mix 1 tablespoon of psyllium husks with 2-3 tablespoons of hot water in place of each egg.
You can also make my egg free almond flour tortillas.
Where to buy coconut flour tortillas
Although I’ve seen paleo tortillas with coconut flour sold at retailers, none of them are keto friendly. So if you still need to make your own. However, there are commercially sold coconut wraps that are low carb.
What to serve with them
- For a quick and easy dinner pair them with sheet pan shrimp fajitas that bake in the oven.
- Chicken fajita keto kabobs cook easily outdoors on the grill and make a great filling.
- For busy days, pair them with slow cooker taco meat that cooks up while at work or running errands.
- Try taco dip with meat as a tasty filling.
- Fill them with a taco flavored ground beef cauliflower rice skillet dish.
- Enjoy a low carb quesadilla appetizer or snack.
You can also slice the tortillas and bake them into low carb tortilla chips to serve with a keto taco salad!
Other coconut flour recipes
- Make any dinner special with keto cheddar biscuits as an appetizer.
- Enjoy delicious sandwiches again using your own homemade keto bread with coconut flour slices.
- Have a slice of banana bread with coconut flour as a morning snack with tea.
- Treat yourself to keto coconut flour pancakes fro breakfast.
- Easy to make chocolate chip cookies with coconut flour are perfect for snacks or light dessert.
Coconut Flour Tortillas
Recipe Video (Click on Image to Play)
- In medium bowl, whisk together psyllium, coconut flour, baking powder, and sea salt. Blend in eggs to form a crumbly mixture.
- Add in ¼ cup hot water to form a dough. If needed, add in additional hot water.
- Divide dough into 6 balls. Then flatten each ball as thin as possible into round tortilla shapes using a rolling pin or tortilla press.
- Heat oil onto griddle or skillet to about 325°F. Grill each side of the tortillas to lightly brown. Cool on wire rack. Keep leftovers stored in the refrigerator for up to a week. Freeze for up to 3 months.
Array ( [serving_size] => 1 [calories] => 107 [carbohydrates] => 12 [protein] => 3 [fat] => 5 [saturated_fat] => 2 [cholesterol] => 70 [sodium] => 232 [potassium] => 60 [fiber] => 9 [sugar] => 1 [vitamin_a] => 102 [calcium] => 55 [iron] => 1 [serving_unit] => tortilla )
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