Pliable, versatile and scrumptious coconut flour tortillas! I’ve taken my common keto tortilla recipe and spiced it up with garlic powder, onion powder and cumin. These straightforward gluten-free coconut tortillas are full of fiber and are legit starvation busters.
“These are so tasty and simple to make. I’ve even taken some with me when out for an Indian meal.” (Allison)
These coconut flour tortillas are merely the perfect! They appear the half, are very easy to make and have completely no coconut style.
I’ve made this recipe numerous instances since I first posted it in June 2021. I’ve experimented with the components and examined extra variations. That is why I’ve simply up to date and reposted it with all the things I’ve realized.
In a nutshell (excuse the pun!), that is good nut-free different to my almond flour low carb tortillas.
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Why This Recipe Works
No coconut style. I used to be really amazed at the truth that I couldn’t detect any coconut taste. The key is the spices I used, which masks it utterly. In reality, I served these tortillas to my daughter, who believes she hates coconut. And guess what? She requested for seconds!
Versatile and durable. These tortillas is not going to crumble and will not tear. You’ll be able to stuff them with sauces and juicy beef fillings. Use them as a lunch wrap or to your fave Mexican dishes. They’ll deal with something!
Wholesome! My coconut flour tortilla recipe is of course grain-free and gluten-free. It additionally occurs to be dairy-free and low in energy. And naturally, with simply 1.5g internet carbs per tortilla the recipe is completely keto-friendly.
Coconut flour and I are having a little bit of a love affair. I’ve an entire class with coconut flour recipes! It’s cheaper than almond flour – a little bit goes a great distance. Plus, it’s excessive in fiber and has numerous well being advantages. It’s fairly a superfood.
Simple recipe. Final however not least, this recipe is simple and takes simply half-hour from scratch. You do not want any fancy gear – a mixing bowl and a fork will do!
Substances
Listed here are the components you will want, plus heat water:
- Coconut flour – Naturally gluten-free and allergy-friendly. Sift it so there are not any lumps.
- Psyllium husk – The husks from the psyllium plant are pure fiber. Makes gluten-free tortillas fluffy and pliable.
- Baking powder
- Additional virgin olive oil – I’m including this for extra flexibility.
- Egg – Use the entire egg or simply an egg white. I’ve examined each variations since some readers don’t just like the style of eggs. Omitting the yolk means there isn’t any egg taste in any respect. For greatest outcomes the egg have to be room temperature.
- Salt and spices – I used sea salt, garlic powder, onion powder and cumin.
See the recipe card for full info on components and portions.
Directions
It’s so easy to make coconut flour tortillas. Listed here are the fundamental steps.
Scroll all the way down to the recipe card for extra info.
Step 1: Stir collectively all dry components in a big mixing bowl.
Step 2: Add the olive oil and egg white and mix, then pour within the heat water and whisk along with a fork.
High tip: The water have to be heat and never chilly. This permits the coconut flour and psyllium to soak up the liquid faster. It additionally helps with the elasticity of the dough.
Step 3: Knead the dough along with your palms for a few minutes. Then type a dough ball and let it relaxation. This provides the coconut flour and psyllium time to soak up the moisture.
Step 4: Lower the dough ball into 4 items and roll small balls. Place a ball between 2 sheets of parchment paper and flatten along with your palms. Then, roll it out thinly utilizing a rolling pin.
Step 5: Take away the highest parchment. Take a saucepan lid with circa 15 cm diameter and lower out a round form. Take away the cutoffs on the perimeters.
Step 6: Warmth olive oil in a non stick skillet or frying pan over medium warmth. Fry every coconut flour tortilla for round 45 seconds on each side or till golden and barely mottled.
Repeat till all dough is used up. My dough yielded 6 tortillas.
Professional Tip
Be sure to know which sort of psyllium you are utilizing: WHOLE psyllium husks might seem like powder at first look, however for those who look carefully, they resemble like little sticks. Psyllium husk powder is a correct powder and also you solely want 1 tablespoon.
I do not suggest swapping out the psyllium in these keto tortillas for the rest. It helps with the elasticity so that they’re good and flexible and roll simply.
Serving Suggestion
Coconut flour tortillas are PERFECT for any Mexican unfold. Use it to mop up guacamole, flip them into quesadillas, keto burritos, keto fish tacos or use them in fajitas!
We had them with Keto Turkey Chili the opposite night time. No. Leftovers.
In fact, in addition they make an excellent coconut flour flatbread wrap with any filling of your alternative. Assume roasted veggies, smoked salmon or just lettuce, ham and cheese.
Variations
Listed here are a number of concepts how one can change up the recipe.
To begin with, be at liberty to experiment with the spices. Solely the salt is a should. The opposite spices are non-compulsory. It’s potential to make use of herbs as nicely. Particularly oregano works nicely. Or, why not add a touch of chili pepper for a bit of warmth?
That mentioned, the much less spice you employ, the extra you may be conscious of the coconut taste.
I’ve additionally examined an egg-free model of those tortillas. For vegan coconut flour tortillas, improve the quantity of water to 1 cup or 240 ml and easily omit the egg. The tortillas will nonetheless maintain collectively nicely due to the psyllium husk.
Recipe FAQs
Sure. I like to recommend that you simply line the press with 2 sheets of plastic wrap or parchment paper. This manner, the dough doesn’t stick with the press.
It needs to be potential to interchange the coconut flour with 1 ¾ cups or 175g almond flour. I am planning to submit a recipe for almond flour tortillas quickly.
Some manufacturers of psyllium flip purple in recipes, although it doesn’t have an effect on the style. I’ve used the Inexperienced Origins, Simply Pure and BonPom with out points. Many US readers use the NOW model.
Attempt my egg white wraps – they comprise simply 2 components.
Storage
Fridge: Retailer the tortillas in an hermetic container within the fridge for as much as 4 days. Gently heat them within the microwave or in a pan on the stovetop earlier than utilizing.
Freezer: Freeze for as much as 3 months. Put parchment paper between the tortillas to allow them to be separated simply.
Extra Low Carb Mexican Recipes
Attempt These Coconut Flour Recipes
I like baking with coconut flour! Check out these well-liked coconut flour recipes:
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Recipe
Spiced Coconut Flour Tortillas
from Sugar Free LondonerThese spiced keto coconut flour tortillas are seasoned with cumin, onion powder and garlic. We predict they’re the right accompaniment for all Mexican dishes and even curries. Alternatively, use as a nut free low carb wrap for burritos or just fill with ham, cheese and lettuce!
Observe: The servings slider solely adjustments the primary quantity in every line and never any subsequent quantities. Please make your individual calculations the place obligatory.
Directions
Combine the dry components in a bowl – sifted coconut flour, entire psyllium husk, baking powder, spices and salt.
Add the olive oil and egg white and mix, then add the nice and cozy water and stir along with a fork.
Knead the dough along with your palms for a few minutes. Then type a dough ball and let it relaxation for 10 minutes. This provides the coconut flour and psyllium time to soak up the liquid.
Lower the ball into 4 items and roll small balls. Place a ball between 2 sheets of parchment paper and flatten along with your palms. Then, roll out thinly utilizing a rolling pin.
Take away the highest parchment. Take a saucepan lid with circa 15 cm diameter and lower out a round form. Take away the cutoffs on the perimeters.
Warmth olive oil in a frying pan over medium warmth. Fry every tortilla for circa 45 seconds on each side or till golden and barely mottled.
Repeat till all dough is used up, utilizing the cutoffs to make the fifth and sixth tortilla. My dough yielded 6 tortillas.
Video
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Notes
Vitamin
Energy: 71kcalWhole Carbohydrates: 4.3gProtein: 2.9gFats: 4.6gSaturated Fats: 2gFiber: 2.8gSugar: 0.7g
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