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Last updated on December 7th, 2019 at 01:37 pm
These soft & chewy coconut flour tortillas are the ultimate low carb tortillas! These are so flexible that they will not break apart in any dish that you use them in.
The Best Coconut Flour Tortillas On Earth
You probably noticed that I don’t have many coconut flour recipes on the blog. In fact, I probably only have one or two. That’s because I am not a fan of coconut and despise anything that tastes like coconut.
So believe me when I tell you that these coconut flour tortillas do not taste like coconut at all. I was actually so surprised at the end product and doubled check to make sure I actually did use coconut flour in the recipe! Ha~!
I made this low carb tortillas recipe with and without the spices to see if you could taste any of the coconut flavour and thankfully there wasn’t. The spices help give a little Mexican twist and also help with the bland flavour of the psyllium.
Just like my almond flour tortillas, keto naan and my low carb pizza crust which are both made out of psyllium, these coconut flour tortillas are extremely soft, flexible and stretchy. You can make any dish you want with them. Think low carb tacos, enchiladas, keto fish tacos, Mexican lasagnas, wraps or burritos! The possibilities are endless.
How to Make Coconut Flour Tortillas
These low carb coconut flour tortillas are incredibly easy to make and only need a few steps. They also only need a few essential ingredients that you probably already have in your low carb pantry.
The first thing you’ll want to do is mix the dry ingredients together. The first three essential dry ingredients are coconut flour, psyllium husk powder and baking powder. The non-essential ingredients that are additionally added are salt, garlic powder, onion powder and cumin powder. These are added for flavour to counter balance the bland psyllium husk flavour.
Once the dry ingredients are mixed together, add the eggs and mix as well as you can. The mixture should look like this. The batter should be grainy and not really stick to each other.
The next step will be to add 1.5 cup of boiling water into the batter 1/2 cup at a time. You’ll notice that the batter starts to thicken as it starts to absorb the hot water and stick everywhere.
Let it sit for a few seconds to cool down a bit and once all of the water has been added, you’ll just need to knead the dough enough until it forms a big ball.
The dough is quite sticky so you shouldn’t have any loose batter at all. The dough should also not be spoonable or wet.
The next step will be to separate the dough into 10 balls. Each ball I formed weighed about 75g/2.6oz. Remember your batter should be sticky and you should easily be able to form these balls.
You can make fewer balls if you wish, just make sure the length of your low carb tortillas will fit into the frying pan you’re going to use and make sure to recount the carbs.
Roll out the tortillas
Once the balls are formed, you’ll only need to roll them out. You have a few options you can use. The easiest is to use a tortilla press. Just line the tortilla press with some saran wrap to make sure the dough doesn’t stick. Use the tortilla press to flatten the balls.
Once the tortilla is formed, transfer it to a hot non-stick skillet with some olive oil or avocado oil and cook on both sides for 30-60 seconds. The tortilla will puff up quite nicely, but will flatten once cooled down.
Once they’re done cooking, just transfer them to a plate to cool down. You don’t need to put anything in between as they won’t stick to one another.
Is the hot water necessary?
Yes, absolutely. These tortillas will not work without it. Also please use boiling water and not cold water as it doesn’t have the same effect.
Do these taste like coconut flour?
Not really. They have a tiny tiny hint of coconut when you smell them, but when paired with other food, the smell completely disappears. As for coconut flour, I used the one from Nutiva. You can also cut these coconut flour tortillas into triangles and dip them in some keto spinach dip if you need a quick appetizer.
Can I use almond flour instead?
If you’d like to use almond flour, you’ll need to use my keto tortillas recipe. It’s the same recipe as this one, but the wet to dry ingredients ratio is adjusted for the almond flour.
Do I have to use psyllium husk powder?
Yes, absolutely. These gluten free tortillas are psyllium tortillas, which means that psyllium husk powder is a vital ingredient to this tortilla recipe. This recipe will not work without psyllium husk powder.
My keto tortillas turned purple!
Don’t worry, everything is fine. Some brands of psyllium husk powder tend to turn baked goods purple. Other than the colour, the texture and taste is the exact same. I usually use the NOW brand of psyllium husk powder as I’ve never had any problems with it.
Are the spices necessary?
No, but they help give the tortillas some flavor as they’re kind of bland tasting without them.
Do I have to use a tortilla press?
No, you don’t. You can use a rolling pin to roll them out, or you can use a heavy cast iron skillet to squish the ball into a flat disc. The tortilla press I use is this one. I find it’s easier to use than rolling them out by hand.
Can these tortillas be frozen?
Yes, you can freeze them no problem. Just make sure to put a piece of parchment paper or saran wrap between each tortilla so that they don’t stick together.
When ready to use just microwave them about a minute or more, or leave them in the fridge to thaw. I would still heat them up though in the microwave or on a frying pan.
How long does this gluten free tortillas recipe keep?
This low carb tortillas recipe will keep about a week in the fridge and about 1-2 months in the freezer. They could keep longer if you vacuum sealed them with a food saver.
Can these coconut flour tortillas be deep-fried?
No, unfortunately. Anything made with psyllium is practically impossible to deep-fry. It’ll never harder and will stay super soft no matter how long you fry them.
Final Tips & Recap
Make sure to read a recap of all the following tips and possible substitutions before making these to ensure your recipe
- Make sure to use boiling water and not cold water. Don’t leave it out or your tortillas won’t work.
- Don’t forget to use psyllium husk powder. This recipe will not work without it.
- Psyllium husk and psyllium husk powder don’t really work the same. Make sure to use the powder kind or blitz the whole husks inside a blender before using.
- Instead of coconut flour, you can use almond flour, but please follow my almond flour tortillas recipe instead. The dry to wet ingredients ratio is adjusted for it to work with almond flour.
- The spices are completely optional but help give the tortilla a bit of flavour.
- To fry them up, you can use any type of oil you want. I usually use either avocado oil or olive oil.
Low Carb Keto Coconut Flour Tortillas Recipe
- 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 1/2 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)
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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