If you’re experimenting with paleo diets, these low carb 3-ingredient Paleo Coconut Flour Tortillas will really blow your mind. They are coconut flour tortillas ideal for paleo diets and to lose weight that you can fill with what you like the most.

The main thing to worry about with coconut flour is that it absorbs a lot of moisture. It can also be a bit fragile. But it is cheaper than many other low carb flours, not to mention the lighter side compared to almond flour.

You may be interested in reading more information about low-carbohydrate diets and their benefits for reducing weight, and treating some autoimmune conditions.

This is a great idea to combine coconut flour with eggs and a third ingredient which is almond milk. It may sound really incredible to you that something can be made with these ingredients, but the reality is that not only do you get really consistent coconut flour tortillas, you also get really tasty tortillas that are compatible with any of your favorite stews that you usually use with corn tortillas. , for example.

They are as strong as “real” flour tortillas. You can fold or roll them, and they won’t rip or crack, just within reason. That makes them perfect for both paleo and low carb tortillas.

One reason these are the best low carb paleo tortillas is how simple they are. And, the fact that they are super light is just a bonus. Only 55 calories and 1 gram of net carbs each.

Add some sea salt to the low carb tortilla dough, so they don’t take out the slightly sweet flavor that coconut flour brings with it.

You can also customize them with your own herbs and seasonings to your liking. Perhaps an Italian seasoning would be a great addition if you’re in the mood for something tasty. Or how about a little cumin or paprika for a bit of Mexican flavor?

Tips before making your coconut flour paleo tortillas

Although they only have three simple ingredients, getting the proportions to work properly together sometimes requires adjustments. Gluten-free to put them together, these low carb tortillas take a bit of practice, but are worth it.

How to get the right consistency

The most important thing to consider is the correct consistency of the coconut flour dough before frying. It should be runny and easy to pour, but not as thin as water.

Don’t forget to let the dough rest for a couple of minutes after mixing, to account for the thickening process that is natural for coconut flour. Only then can you judge the consistency.

One thing to keep in mind is that different brands of coconut flour vary. This will affect the exact amounts needed when adding liquid ingredients. You may have to do your own experimentations.

The batter must be runny for these special low carb paleo tortillas to appear . If the batter is too thick, add additional eggs and almond milk in equal proportions to thin the batter.

Equal proportions are critical here. The tortillas will also have an egg flavor if you add just eggs, but they won’t stick together if you add just milk. If it’s too thick overall, you’ll end up with pancakes or even something like scrambled eggs.

As long as you slim it down properly, you’ll be fine.

Process for frying paleo coconut flour tortillas

The second part of the recipe is the process of frying them. Range temperatures vary, so you may need to adjust yours accordingly. If you have an electric stove, or if you don’t see the tortillas darken on the side of the pan after 60-90 seconds, you may need to increase the heat to medium-high.

these paleo tortillas should develop darker spots. If you only see a light golden color, like a pancake, you should increase the temperature and try the next one again. To be honest, the first batch is usually not perfect the way we want it to, but the rest are excellent.

Finally, don’t forget to re-grease the pan with each new tortilla. Even then, a nonstick skillet works best. A hard anodized skillet or a ceramic coated skillet to avoid Teflon is fine, but any nonstick skillet will work.

How to store coconut flour tortillas

Tortillas store well in the refrigerator, so you can make a batch of them each week and use them for lunch throughout the week. The best way to store them is with paper towels between each one, to absorb moisture.

You can freeze the coconut tortillas. Just place parchment paper between them and freeze.

Thaw them in or out of the refrigerator before using, and wipe them with paper towels if moisture remains.

Hopefully, the suggestions for solutions to the problems above are helpful. But it takes some practice to get this right. Some good ways to use them are:

  1. Tacos: Just brown some meat with some homemade taco seasoning. You can make bang bang shrimp tacos with these tortillas.
  2. Quesadillas: fill them with shredded chicken and melted cheese.
  3. Enchiladas.

Low Carb Paleo Coconut Flour Tortillas

Calories 55
Fat 3grs
Protein 5grs
Carb. Total 4grs
Carb. net
1gr Fiber 3grs
Sugar 1gr


  • 1/2 cup of coconut flour
  • 6 large eggs (up to 7-8, see notes)
  • 1 1/4 cup unsweetened almond milk (up to 1 1/2 cup, see notes; you can also use any milk of your choice; use a coconut milk drink without nuts).
  • 3/4 teaspoon sea salt (optional)
  • 1 tablespoon unflavored powdered gelatin (optional – for more flexible and resistant tortillas)
  • 1/2 teaspoon cumin (optional)
  • 1/2 teaspoon of paprika (optional)


In a large bowl, mix all the ingredients until smooth. Let the dough rest for a minute or two to account for the natural thickening caused by the coconut flour.

The dough should be very runny just before cooking; it should pour easily (add more almond milk and eggs in equal proportions if necessary to achieve this).

If you are using the optional gelatin, add it last. Sprinkle over the top of the dough and beat as you do to avoid clumping. Then add an extra 1/4 cup of almond milk.

Heat a small skillet (8 ” diameter) over medium to medium-high heat and lightly grease (use oil of choice. Pour 1/4 cup (60 ml) of batter over pan and immediately tilt rapidly in different directions to distribute it evenly, like making crepes.

Cook, covered with a lid, until the edges are golden brown and you see bubbles form in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip, cover again, and cook until golden brown on the other side (1-2 more minutes). Repeat until the batter runs out.


The exact amounts of eggs and milk needed may vary slightly based on your brand of coconut flour, how tight it sits in the measuring cup, etc. The post above explains how to get the correct consistency and how to thin the batter if it is too thick.

For the best low carb coconut flour paleo tortillas , check out the additional prep and troubleshooting tips in the post above.

An optional gelatin variation is an option for more flexible and resistant tortillas. This requires an extra 1/4 cup of almond milk.

Serving size: 1 tortilla of 20 cms. diameter. Nutrition information does not include optional ingredients.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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