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

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.

 Ingredients

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

Method

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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{ 82 comments… add one }

  • Chantal November 15, 2014, 6:47 am

    Thank you, those came out Soooo good…. Made them for my Philly Cheese Steak….

  • Ashleigh November 1, 2014, 5:44 pm

    These are amazing!! I ended up adding a little more coconut flour to get thicker tortillas (these came out very thin), but after that they were the best paleo tortillas I’ve had yet! They stayed together nicely and tasted awesome. Even my husband liked them and he’s very picky. Definitely going to have to make these again!

  • Georgie October 22, 2014, 2:28 pm

    Gotta go with coconut flour, Elizabeth! Sorry that happened.

  • Elizabeth Monticue October 21, 2014, 4:32 pm

    Well, this did not work well at all. I followed the recipe, except for whole cow’s milk instead of the almond milk. Used a nonstick 7″ pan, with coconut oil for nonstick insurance. The first ‘tortilla’ crumbled when I tried to turn it. The second was slightly better, but still tore and shredded. So I tried a nonstick griddle instead, which did NOT work with this very thin batter. It ended up scrambled, and quite tasty, but not tortillas. Should also mention that I ground organic dried coconut flakes, which had been kept in the freezer, into flour before mixing the recipe. What did I do wrong???

  • j October 20, 2014, 3:07 pm

    are these carb free? Low Cal?

  • Elizabeth Monticue October 19, 2014, 7:12 pm

    Questions: Would this recipe work with whole eggs instead of egg whites? Also, will cow’s milk or rice milk work instead of almond milk? In case I only have one or the other in my kitchen.

    I have to try this. I love that it looks like naan bread, or soft tortillas. Thank you!

  • Georgie October 19, 2014, 4:20 pm

    I doubt it would hold together without the eggs, unfortunately.

  • Debbie October 19, 2014, 3:18 pm

    Could you replace the eggs with a vegan option? Flax or the like?These sound so yummy.

  • nice5girl August 12, 2014, 1:19 pm

    Sorry for the long post but I’ve never signed up for any blogs and just felt compelled because these were so good. Am 6 weeks(8lbs down) eating Low Carb/Keto and was getting tired of just meat, eggs, cheese, veggies etc. Made these exactly to recipe except swapped Smoked Chipotle Chili for Cayenne as I was out. They had great flavor and were even better next day. They reminded me a bit of Naan or savory Crepes. I filled with smoked pork shoulder, shredded cheddar and a fresh avocado/tomato salsa. They were out of this world good! Will make again and already have plans to swap savory spices for sweet and try to make into a crepe that I will fill with pumpkin cream cheese! Thanks so much for the recipe…you are making this way of eating much easier for me!

  • Lisa May 18, 2014, 11:16 am

    Followed the recipe exactly…worked great. Taste isn’t wonderful on their own but as soft tacos it was good. Also…when they cool they are great grilled…brushed a little oil on them, little cheese and salsa.

  • kriccit May 17, 2014, 10:34 pm

    use parchment paper to stop sticking.

  • smashinbeauty April 28, 2014, 2:00 am

    What recipe of mexican food is that?

  • Jessica March 19, 2014, 11:58 am

    Do u think this could be done with almond flour? I can’t seem to find coconut flour near me…

  • Ann March 9, 2014, 5:07 pm

    Do these taste like coconut? The one recipe I’ve made with coconut flour (a German pancake/Dutch Baby) had a coconut flavor. Some people say that their coconut flour recipes taste like coconut, and other say they can’t taste it at all. I sometimes like the flavor of coconut in cakes and candies, but not in savory dishes, unfortunately.

  • hEATHER BRANDT February 6, 2014, 5:10 pm

    I used lots of coconut oil to no avail so maybe it just doesn’t work in my all-clad pan. It did taste yummy so the flavor is very good!

  • Georgie February 6, 2014, 3:54 pm

    All I can suggest is a nonstick pan or oil/butter to grease it.

  • HEATHER BRANDT February 6, 2014, 1:05 pm

    These tastes so good but I can’t figure out how to keep them from sticking major. Any tips? I have made crepes no problem in my all-clad stainless steel pan but this recipe didn’t work with my pan. ??

  • Sunshine January 19, 2014, 9:00 am

    I bet these would be perfect for enchiladas. I’m going to try them this week.

  • Georgie December 1, 2013, 1:36 pm

    Eeek! That sounds like no fun! Sorry to hear.

  • fawna November 30, 2013, 8:42 pm

    My daughter and I have candida and we though this tortilla recipe sounded perfect and fit into our extremely strict and frustrating diet. It failed miserably. They stuck to the pan, fell apart, and were completely unusable as tortillas. They also smelled and tasted like egg-y cookies mixed with a garlicy Mexican flair. What a waste of ingredients. Sucked big time.

  • Ryan November 22, 2013, 5:50 pm

    I just made a batch of these for some pale/primal tacos. They turned out great! The only change that I made was that I used half-and-half instead of almond milk.

  • Ashley November 19, 2013, 2:11 am

    I tried these today and they tasted really yummy but came out more like pancakes than tortillas. We used them as soft tacos and that worked pretty well. They were so quick and easy to make. Thanks!

  • robin November 10, 2013, 10:52 pm

    I was just thinking the same thing about the egg. Usually substitute apple sauce or oil and a pinch of baking powder or soda. Thanks! Looking forward to trying this.

  • Missy November 10, 2013, 11:03 am

    I just finished making these. I made three batches so I could freeze some. They turned out great and very easy to make. Looking forward to fajitas for supper!! Thank you for the recipe!

  • Ashley November 5, 2013, 11:02 am

    Hello, these look great, though as a vegan, (sorry Paleo friends!) I am wondering if you think something could be used instead of the egg? Would “flax eggs” work in this case do you think? Ill prob try regardless and let you know! :)

  • Ellen November 4, 2013, 11:03 pm

    These didn’t work for me AT ALL. They tasted really eggy, and had a texture to match. Bummer!

  • Virgie Eldridge November 4, 2013, 9:27 pm

    thank you

  • Georgie November 3, 2013, 2:41 pm

    I bet if you wrapped them well you could save them for months. You’d just wanted to make sure they are airtight, so they don’t dry out.

  • Kate November 3, 2013, 12:20 pm

    First off, these are AMAZING! I’ve had this bookmarked to make for a week or two now and I made them for my husband today. He’s in love! As far as the ability to wrap things in it, obviously you need to not load them up to the point that they are bursting.

    I thought it was more of a dense crepe rather than a classic flour tortilla and due to using coconut flour they almost have a corn bread like consistency in your mouth. These will be a staple for us from here on out. The ingredients are usually always on hand and they are quick to whip up. We’re already brainstorming on what spices to use for what dishes we usually prepare. Thank you for posting this! :)

  • Kay October 31, 2013, 3:57 pm

    Can’t wait to try these. I wonder how long they last in the freezer? I wanna make a BIG batch :D

  • Salem October 30, 2013, 12:43 am

    The flavor of these tortillas is good, but we couldn’t get them to work well enough to wrap around anything so they were kind of useless for the dishes we like to eat. But it may just be that we didn’t do it quite right. Thank you for the recipe. I’m just leaving feedback on my experience with this recipe. :-)

  • Carol October 26, 2013, 7:35 pm

    I have an electric tortilla press I purchased that I have never used. Do you think I could bake them in the press instead of on the stove? Thanks for the recipe! Can’t wait to try it!

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