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These soft keto tortillas are folded in half over a stack of other low carb tortillas.
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5 from 12 votes

Low Carb Keto Coconut Flour Tortillas Recipe

These super soft and strechy coconut flour tortillas are the ultimate keto dinner recipe!
Course Dinner
Cuisine American, Canadian, Mexican
Keyword coconut flour tortillas, homemade tortillas, keto tortillas, low carb tortillas, psyllium husk powder, tortilla recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 tortillas
Calories 90kcal
Author Mira



  • 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.
    Line 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.
    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.
    Place 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.



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.


Serving: 1tortilla | Calories: 90kcal | Carbohydrates: 11.52g | Protein: 4.92g | Fat: 4.72g | Saturated Fat: 3.34g | Polyunsaturated Fat: 0.27g | Monounsaturated Fat: 0.76g | Cholesterol: 85mg | Sodium: 272mg | Potassium: 32mg | Fiber: 8.3g | Sugar: 2.64g | NET CARBS: 3.22g