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If you're looking for soft, chewy, and incredibly flexible coconut flour tortillas, you've come to the right place. This guide explores an amazing recipe that stands out, even for those skeptical about coconut flour's taste. Whether you're low-carb, gluten-free, or simply seeking a new tortilla favorite, these tortillas with coconut flour are designed to impress.
Explore More Recipes:
My PCOS Kitchen also offers other popular psyllium-based recipes you might find interesting:
- Low Carb Almond Flour Tortillas
- Keto Naan
- Low Carb Pizza Crust
- Keto Spinach Dip from Trina Krug
What Makes These Coconut Flour Tortillas Special?
This particular coconut flour tortillas recipe has several standout qualities:
- Amazing Texture & Flexibility: These aren't just any tortillas with coconut flour; they are described as "extremely soft, flexible, and stretchy". This means they won't break apart, making them perfect for tacos, enchiladas, wraps, or burritos.
- No Overpowering Coconut Flavor: A common concern with coconut flour is its distinct taste. The author, despite admitting a dislike for coconut flavors, was "so surprised at the end product" and assures that "these coconut flour tortillas do not taste like coconut at all". Spices can also be added to give a "little Mexican twist" and help with any bland flavor from psyllium.
- Low-Carb & Keto-Friendly: These are presented as "the ultimate low carb tortillas", making them an excellent fit for ketogenic and low-carbohydrate lifestyles.
- Gluten-Free: Naturally, being made with coconut flour, this coconut flour tortillas recipe is gluten-free, catering to those with sensitivities or celiac disease.
- Simple Ingredients: They require only a few essential ingredients that you might already have in your low-carb pantry.
Key Ingredients in This Tortilla Recipe
The success of these coconut flour tortillas hinges on a few key components:
- Coconut Flour: This is one of the three essential dry ingredients. It's a gluten-free flour known for its absorbency.
- Psyllium Husk Powder: This is a "vital ingredient". It provides the essential structure and flexibility, making these "psyllium tortillas". The recipe will not work without it, and the powder form is recommended (or blitzing whole husks into a powder).
- Boiling Water: Using boiling water is crucial; cold water won't produce the same effect. It's added to the batter one cup at a time and helps the batter thicken as it absorbs the hot water.
- Eggs: These are mixed in after the dry ingredients are combined.
- Baking Powder: The third essential dry ingredient.
- Optional Spices for Flavor: Salt, garlic powder, onion powder, and cumin powder are non-essential but can be added to "counter balance the bland psyllium husk flavor".
Crafting Your Tortillas with Coconut Flour: An Overview & Tips
- Combine Dry Ingredients: Start by mixing the coconut flour, psyllium husk powder, and baking powder. If you're using spices, add them here.
- Add Eggs: Incorporate the eggs into the dry mixture. The batter will look grainy at this stage.
- Introduce Boiling Water: Gradually add boiling water to the batter. You'll observe the mixture starting to thicken as it absorbs the water.
- Knead the Dough: Once all water is added and it has cooled slightly, knead the dough until it forms a big ball. The dough should be quite sticky, with no loose batter remaining, and not be spoonable or wet.
- Portion and Shape: Divide the dough into balls (the author formed 10 balls, each weighing about 75g/2.6oz). A tortilla press lined with saran wrap (to prevent sticking) is recommended for easy flattening. Alternatively, use a rolling pin or press the dough balls with a heavy cast iron skillet.
- Cook: Transfer the formed tortilla to a hot non-stick skillet with some olive or avocado oil. Cook on both sides for 30-60 seconds. The tortilla will puff up nicely during cooking and then flatten once cooled. They won't stick to one another when piled on a plate to cool.
A Quick Tip: If your tortillas with coconut flour turn purple, don't be alarmed! Some brands of psyllium husk powder can cause this discoloration, but it doesn't affect the texture or taste.
Coconut Flour Tortillas Recipe: FAQs
Here are answers to common questions:
- Is psyllium husk powder absolutely necessary? Yes, these are psyllium tortillas, and the recipe will not work without it.
- Can I substitute almond flour for coconut flour in this recipe? No, this specific recipe is formulated for coconut flour. If you want to use almond flour, you'll need to find a recipe adjusted for it, like the author's other keto tortillas recipe.
- Does the water have to be boiling? Yes, absolutely. Using cold water will not achieve the same results, and the tortillas won't work.
- Will these taste strongly of coconut? Not really. There might be a "tiny tiny hint of coconut when you smell them," but this disappears when paired with other food.
- How should I store these coconut flour tortillas? They will keep for about a week in the fridge and for 1-2 months in the freezer. If freezing, place parchment paper or saran wrap between each tortilla to prevent sticking.
- Can I deep-fry them? No, unfortunately. Anything made with psyllium is "practically impossible to deep fry" as it will stay super soft and never harden.
Versatile Uses for Your Homemade Tortillas
- Tacos (try them for keto fish tacos!)
- Enchiladas
- Wraps
- Burritos
- You can also cut them into triangles and dip them in some keto spinach dip for a quick appetizer.
This coconut flour tortillas recipe offers a fantastic way to enjoy a bread-like staple while adhering to various dietary preferences. Their excellent texture and neutral taste make them a winner for many meals!
Recipe Card
Low Carb Keto Coconut Flour Tortillas Recipe
Equipment Needed
- Tortilla Press
- Rolling Pin
Ingredients
- 140 g coconut flour
- 4 tbsp psyllium husk powder
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin powder
- 4 eggs
- 360 ml boiling water
- oil for frying (as needed)
Instructions
- Mix the coconut flour, psyllium husk powder, baking powder, salt, garlic powder, onion powder and cumin in a bowl.Add the eggs and mix as best as you can. It will look like small dough pebbles.
- Pour the boiling water ½ cup (120ml) at a time over the dough and mix with a silicone spatula.The psyllium and coconut flour will absorb the water as you mix.Once completely mixed, let the dough sit for a couple of minutes as it's pretty hot to handle.
- Separate the dough into 10 balls with your hands. Each ball weighed 75g/2.6 oz for me.
- TORTILLA PRESS METHODLine the tortilla press with saran wrap. Place a piece of dough in the middle of the tortilla press and press to flatten. Set aside but make sure to add a piece of parchment paper or saran wrap between each tortilla so that they don't stick to one another.
- CAST IRON METHOD Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper.Place your heaviest skillet or frying pan ( I used a Lodge cast iron skillet) over the dough ball and press with your weight. You can also twist the skillet, once pressed, left to right like a steering wheel, to expand the dough even more.This will create thin tortillas, but they will thicken a bit once cooked.
- Repeat this step with the 9 other dough balls until you have 9 more tortillas.
- ROLLING PIN METHODPlace one ball at a time over a piece of parchment paper and cover with another piece of parchment paper.Roll out as best as you can until your have a large tortilla circle. Repeat this step for the rest of the balls.
- Heat some oil in a frying pan or skillet, and place the tortillas inside, one at a time. Cook on each side for 30-60 seconds on medium heat, until the crust becomes golden brown. The tortillas will fluff quite high, but will flatten again once cooled.
- Once cooked, transfer to a plate to let them cool.You can then use them as you wish.
WATCH THE RECIPE VIDEO (must disable adblocker)
Notes
The nutritional information is for ONE TORTILLA.
These can be stored in the fridge for about a week. You can also freeze them. Thaw them first and then microwave them a few seconds, or reheat them in a frying pan. Important Notes:- You cannot substitute the psyllium husk powder. You absolutely need it.
- Do not leave out the eggs or boiling water.
- Make sure you leave the dough for a few minutes after adding the boiling water to sit before rolling them out.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Kim
I made these today. They turned out great.
Robin Heberling
I just love this re cipe! How many carbs in one?
Mari
I used an electric tortilla press to make the tortillas. While one was finishing on caste iron griddle, the next one was partially cooking on electric press (between parchment sheets). Partially cooked tortilla very easy to transfer to griddle.
Susi
Mine crack! Great flavor! Maybe I cooked too long? No one else has said this. Weighed my flour and my balls- got 8+. Thank you!
Linda
I just made your Coconut Flour Tortillas and I love them!!! This was my first time using a tortilla press (yes, I bought one from Amazon just for this recipe! I am glad I did). I made guacamole and a recipe I found for Cauliflower Tacos and used them in my tortilla. So flavorful.......great combo. Thank you for your great recipe!
Paula
These are our favorite. I added corn flavoring.
We took them to Chili’s and ordered
shrimp & steak fajitas , so wonderful.
Beth
This is the closest thing I've had to bread in 6 weeks and I have to say theses are sooo good!!! I made early in the day and chilled until I was ready to use. I didn't have onion salt or cumin so I substituted with White pepper and cayenne. Taste Amazing.
Miller
I really do love this recipe. We made steak tacos with them and topped with cucumbers, cilantro, tomatoes, onions and cheese. The spices in the shells gave the tacos a new flavor and made the cucumbers standout, my kids loved them. Side note did anybody else tortillas turn out to be a darker color then the posted picture? 5 stars
Joani
Perfect for school lunches too! Taste delicious, love the seasoning. And easy to make. I hate making fat head dough it’s so finicky! I’m going to use these for personal pizzas. Yay!
Vanessa
Tried these today, really nice,used a silicone baking sheet to roll out on and one on top too which I used to transfer the tortilla to the pan as I had rolled them quite thin and it worked perfectly.
Barbara
Love this recipe. Thanks! And rolling pins work great allowing you to have a thicker or thinner tortilla, according to your liking.
Janice Booth
Well I think I need a tortilla press as mine were a little thicker than yours even tho I used a cast iron skillet to press them.
My other comments - next time I'll only use 3 eggs as it was quite wet after mixing in 4 so could only use 1cup boiling water. Also when I weighed one cup of coconut flour it was only 75 grams. Maybe I needed more flour? Got 8 2.5oz balls.
Mira
Hi Janice, 1 cup of coconut flour should not weigh 75g, it should weight 140g. Are you using American cups? The reason your batter was too wet is because there wasn't enough coconut flour.
Lynsey Bryce
Love this. Easy to make and are great for lunch or dinner!
Kiesha
When using a Kitchen Aid, does it have to be a plastic kneading hook? How will a metal hook affect the kneading and the dough?
Mira
I've never tried using my kitchenaid for this recipe. I imagine the plastic or the metal hooks both work fine, but just using a spatula works fine too.
Tammy
I have tried to change the metric to cups by hitting the big
Button to change to cups and it doesn’t change it’s still metric measurement for me. Is there another way to do this? I’m excited to try these.
Mira
The button works fine for me. 1 cup coconut flour and 1.5 cups boiling water.
Laurie Graham
Hello, having the gram conversion to cups and tablespoon measurements would make it easier for the folks here in the USA. I have used this recipe before and I am back for more but the recipe I had then had Cups measurements.
Thank you for sharing your recipes!
Mira
Hi Laurie, there's a big button that says CONVERT TO US CUPS just above the ingredients. If you click that, the recipe will convert to cups 🙂
Patricia Wadsworth
can you use four egg whites instead of the whole eggs.? Just wondering if they will taste eggy.
Mira
Hi Patricia,
I'm pretty sure you can, but you probably would need to add another egg white since you'd be leaving out some liquids from the yolks.
Marie
Can I use my kitchen aid mixer to make the dough? Or will it over work the dough?
Heather
I was wondering the same thing, maybe to use a food processor since it's kind of hard to mix by hand.
SunRey
Absolutely !! I used my 9 speed Kitchen Aid the dough hooks and it worked fantastic. Who needs your hands when the mixer does all the work .
Bonnie
how much does 140 g coconut flour measure?
Mira
Just click on US CUPS right above the ingredients and it will convert the recipe for you.
Bonnie
How much flour using measuring cups?
Mira
Just click on US CUPS right above the ingredients and it will convert the recipe for you.
John Bridgman
This is by far the best keto-friendly tortilla recipe I have seen - easy AND great results. I tried these first rather than the almond-flour version because this one called for whole eggs and I'm not good at separating them... but the recipe came together exactly as written and worked perfectly.
As a bonus I tried using parchment paper instead of plastic when pressing the tortillas - not sure if it was the change of material or the consistency of the tortilla dough but the press-out tortillas were easy to separate from the parchment and held together well on their way to the skillet. Thanks !!
Nicolene Naude
Worked brilliantly! Thank you 🙂
Natalie Berkwitt
is it possible to use egg substitute to make them vegan?
Mira
Hi Natalie, sorry I’m not vegan so am not familiar with vegan substitutes.
Rick
Great directions! The helped me since I'm not much of a cook. The frying pan technique to flatten the dough made my cooking so much easier. I hope you have low carb and keto recipes!
Mayi
I made these last week, and absolutely loved them! Initially I used them as a wrap for some chicken salad. I also used them for breakfast burritos. Definitely a very versatile recipe that I will continue to make. Thank you so much for sharing!
Ste Theron
These just fall apart
Mira
Hi Ste, if you use psyllium in any recipes, it’s practically impossible for stuff to fall apart as psyllium is like glue. Did you substitute any ingredients?
Ella Rose
I really don't know where to leave a comment about this entire website, so I'll leave it here. This whole website is awesome. Thank you so much for all the valuable information and recipes. You need to write a book! Honestly! Keto/low carb memoirs are very popular these days. Please keep us updated on how you are doing. Thank you.
Jennifer
I made this tonight for tacos, and they're awesome. I think I might like them better than wheat tortillas. I'm looking forward to trying your almond flour tortilla recipe too.