This easy, paleo, low carb tortillas recipe with coconut flour requires just 3 ingredients! These gluten-free wraps are also healthy, keto & vegetarian
I’ve been wanting to experiment with paleo tortillas and low carb tortillas for quite some time, ideally checking both boxes. I love salads and leftovers for lunch, but sometimes I miss the convenience of having a sandwich or wrap.
I had always assumed that paleo wraps would have to be either fragile, relatively high in carbs, or just complicated to make. None of these options sounded great. I figured that I was bound to come up with a better alternative, though I did expect to go through half a dozen trials before getting it right. I took the idea of coconut flour tortillas and ran with it.
The other day an idea struck me to combine coconut flour and eggs, thin out the batter with almond milk, and try frying up some low carb tortillas with the resulting batter. To be honest, I didn’t expect my idea to work. I mean, it’s only three ingredients, and palatable bread replacements tend to be a struggle.
Certainly my first attempt would probably fall apart or taste dry, and I would have to add additional ingredients to compensate. I was wrong. The result was amazing, if I do say so myself. I truly couldn’t believe how well these paleo tortillas turned out.
I’m so happy with how sturdy these low carb tortillas are. You can fold them or roll them up, and they won’t rip or fall apart, so they are perfect for wraps of of all kinds. They store well in the fridge, so I make a batch of them almost every Sunday now and use them up for lunch throughout the week.
I added a bit of sea salt to the batter for flavor, but that part is optional. You could also customize them with your own herbs and seasonings to your liking. I think Italian seasoning would make a wonderful addition if you’re going for savory.
Tips & Tricks: How To Make Low Carb Paleo Tortillas
Based on feedback from readers, I thought it would be useful to include some tricks for making these coconut flour tortillas. Although they only have three simple ingredients, getting the ratios to work together correctly does require adjustments sometimes. Without gluten to bind them together, paleo tortillas and low carb tortillas do require a little practice, but it’s well worth it.
The most important thing to watch for is the right consistency of the coconut flour batter prior to frying. It should be liquid and easy to pour, but not as thin as water. Don’t forget to let the batter sit for a couple of minutes after mixing, to account for the thickening process that is natural for coconut flour. Only then can you judge the consistency. One aspect to keep in mind is that different brands of coconut flour vary, so that will affect the exact amounts needed when adding the other ingredients. (I love!)
The batter should be runny for the low carb tortillas to turn out. If the batter is too thick, add additional eggs and almond milk in equal proportions to thin out the batter. Equal proportions are critical here. The tortillas will taste too egg-y if you add only eggs, but they won’t hold together if you add only milk. If it’s too thick overall, you’ll end up with pancakes or even something resembling scrambled eggs. As long as you thin it out properly, you won’t have any problems.
The second part of the recipe is the frying process, and I have some pointers here as well. Stove temperatures vary, so you may need to adjust yours accordingly. I have a gas stove that gets quite hot, so medium or even medium-low heat works well. However, if you have an electric stove, or if you don’t see the tortillas darkening on the side touching the pan after 60-90 seconds, you may need to increase the temperature.
They should develop darker spots as shown in the pictures. If you are seeing only a light golden color, like a pancake, you need to increase the temperature and try again with the next one. Finally, don’t forget to re-oil the pan with each new tortilla, and even then, a non-stick pan works best. I like to use ato avoid Teflon, but either one will work.
Hopefully these suggestions are helpful. I’d love to hear how you’re using these low carb & paleo tortillas. Let me know in the comments below!
LOW CARB PALEO TORTILLAS WITH COCONUT FLOUR (3 INGREDIENTS)
This easy, paleo, low carb tortillas recipe with coconut flour requires just 3 ingredients! These gluten-free wraps are also healthy, keto & vegetarian.
- In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking – it should pour easily (add more almond milk and eggs in equal proportions if needed to achieve this).
- Heat a small skillet over medium heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.
Net carbs per tortilla: 2g
*Please see additional preparation tips in the post above.