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Coconut Flour Tortillas (Grain free, GFCF, Paleo, Gluten free… younameit)

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Whatever you’re avoiding, for whatever reason, odds are you can eat these tortillas. Enjoy. Especially if you’ve been missing Mexican food, I bet you will!

These tortillas are flexible enough to make perfect tacos, and get a bit sturdier overnight in the fridge. You know, in case you want breakfast burritos the next day.


1 cup egg whites
1/4 cup unsweetened almond milk
1/4 cup coconut flour
1/2 tsp each: cumin and garlic
1/4 tsp each: salt and cayenne pepper


1. In a blender pitcher, combine all ingredients. Process for 10-20 seconds to break up any lumps in the coconut flour. Let is sit for 10 minutes so the coconut flour hydrates.

2. Heat a nonstick skillet over medium heat and oil the bottom lightly if the nonstick coating isn’t great. When hot, pick up the pan and pour 1/4 cup of the batter into the center of the pan, giving the pan a tilt-rotate-jiggle action to spread the batter into a thin pancake about 8 inches or so across.

3. Put the pan back on the burner and let it cook until the top of the tortilla doesn’t look shiny anymore, and is not sticky to the touch. If it feels solid enough to flip, its time to flip. If it needs another minute, give it another minute. Timing isn’t crucial.

4. Use a big, wide pancake turner to flip it onto the other side. Another minute of cooking, and your tortilla is done. I recommend removing it to a paper towel-lined plate to free up the skillet for the next tortilla. Stacking the cooked tortillas on a bare plate works too, but gets some condensation moisture on the bottom to they end up a bit wet.

Makes 6. The last tortilla might be smaller than the others if you have less than 2 oz of batter remaining at the end.

Nutrition Facts per tortilla: 46 calories, 0.75 grams fat, 3 grams carbohydrate, 1.7 g fiber, 4.4 g protein

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Comments on this entry are closed.

  • Georgie February 5, 2016, 3:25 pm

    Yes, it works with shell eggs or the ones in a carton.

  • Elsie February 5, 2016, 2:19 pm

    Recipe sounds great. Can I use egg white substitute in carton vs. real egg whites?

  • Georgie January 10, 2016, 12:42 pm

    You can’t.

  • Benjamin Weingarten January 7, 2016, 11:47 pm

    Hello Georgie! This is awesome recipe. However Coconut four is my favourite and healthy ingredients but this recipe makes me fan of your cooking talent and sense of taste. Keep it up and thanks for sharing with us such beautiful coconut recipes.

  • Dalila January 6, 2016, 8:43 pm

    Made these today and tried two tortillas with my bowl of chili!
    Thank you! It is awesome to have a tortilla that is packed with a ton of protein.

    I guess one has to know if they are going paleo that whenever they are they are trying to make something new inspired by something traditional, we cannot expect it to be the same tasting. I really love the recipe and the taste is good. But a tortilla is a tortilla, and it is not the same without the corn flavor! 🙂 haha – but it’s awesome sub If one is going paleo.

    I will keep this one for the future!

  • Sandhya January 6, 2016, 6:42 pm

    What vegan option can I replace egg white with???

  • Abieda July 28, 2015, 11:48 am

    I would love to try but am not sure how many egg whites fill a cupful. Please advise

  • ginnabinna June 25, 2015, 7:46 am

    These coconut shells are AMAZING! They do have a slight coconut taste but it is really good. Made chicken fajita’s last night along with these shells and my family liked them a lot too. Plus they are half the calories and fat, super low carb and also include some fiber vs. normal flour tortilla’s. So glad I found this recipe!!

  • Georgie May 27, 2015, 3:14 pm

    I didn’t think so.

  • Sam May 24, 2015, 9:50 am

    Do these have a coconut taste to them?

  • Rita April 27, 2015, 6:27 am

    Thanks for posting this recipe. Looks delicious!