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Easy Coconut Flour Tortillas (Low-Carb, Vegan)

July 26, 2023 (Last Updated: February 5, 2024)

These low-carb coconut flour tortillas are soft, flexible, and sturdy, perfect for holding your favorite fillings without tearing.

Crafted with coconut flour, and a handful of nutritious ingredients like golden flax seeds and hemp flour, these vegan tortillas are gluten-free, lectin-free, and have no gums added.

And they are so easy to make, you have no excuse not to try them.

Reasons We Love These Coconut Flour Tortillas

Texture: These tortillas are soft and flexible, holding up to any filling. They have a slightly grainy surface, adding to their homemade appeal.

Taste: With a mild, nutty, and earthy flavor, they pair well with a wide range of ingredients, from taco meat and vegetables to eggs and even sweet fillings like homemade Nutella.

Size and thickness: The flexible dough is easy to roll out thin without breaking. If you have a tortilla press, you’ll find the process even simpler. They are made in a small size similar to those used for street tacos, but you can adjust them to your preference. Using a bowl to trim the edges and achieve a round shape is the method I used, but it is not necessary.

Sturdiness: Despite being low-carb and vegan, with no added gums, they are sturdy and won’t fall apart, even with heavy fillings.

Versatility: You can create them in any size you like. Additionally, they can be easily transformed into crispy tortilla chips or tostadas in just 10 minutes in the oven.

Tortillas That Add Nutritional Value to Your Meals

In our quest to create the perfect coconut flour tortillas, we’ve carefully selected a blend of ingredients that not only enhances the flavor but also boosts the nutritional value.

At the heart of our recipe is coconut flour, known for its low carbohydrate content and high fiber, making it a fantastic option for those on gluten-free or keto diets. Its subtle sweetness pairs beautifully with the nutty and earthy notes of the golden flax seed and hemp flour, both of which contribute additional fiber, omega-3 fatty acids, and plant-based protein.

Tapioca flour, a light and airy starch, is included to provide a delicate texture and helps in binding the tortillas. The psyllium husk flakes, crucial for their binding properties, also add a dose of fiber without altering the flavor.

These tortillas allow us to enjoy our favorite tacos without extra carbs, gluten, lectins, or grains. With less than one gram of net carbs and a good amount of fiber per serving, they’re a satisfying, healthy choice and perfect for a keto diet. They are also dairy-free, egg-free, and grain-free.

Stacked low carb coconut flour tortillas on a plate

Tools You Need

The most important tool for making these coconut flour tortillas is a good pan. You need a well-seasoned cast iron skillet or carbon steel pan. While a ceramic-coated pan should work, I haven’t tested it with this recipe.

To cook them, I use a crepe and tortilla carbon steel pan from De Buyer.

If you have a tortilla press, the process will be smoother and faster, but I don’t have one, so I use a rolling pin and two sheets of parchment paper.

To shape them perfectly round, I use an approx. 4-inch diameter bowl and a pairing knife.

Later Edit: In the meantime, since I published this recipe, I got a tortilla pan as a gift, and I use it all the time to make this recipe.

Using a bowl and a pairing knife to shape the tortillas perfectly
Adding a tortilla to the pan

Cooking a coconut flour tortilla on the pan and getting ready to flip it

Ingredients to Make These Keto Tortillas

Yield: 8 whole tortillas plus 4 additional tortillas from trimmings (approx. 4 inches in diameter each)

  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 2 tablespoons golden flax seed (ground)
  • 2 tablespoons psyllium husk flakes (whole), NOT psyllium husk powder
  • 2 tablespoons hemp flour
  • 1/4 teaspoon salt
  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 2/3 cup hot water
  • 2 additional tablespoons of water
  • Avocado oil for brushing the pan

Check out the nutrition label below the recipe card.

The dry ingredients for the low carb coconut flour tortillas

Note on flax seeds: I prefer golden flax seeds as they are milder in taste than the brown variety. I also prefer to grind the flax seeds just before use, but you can also get them already ground.

Note on psyllium husk: This recipe is made with whole psyllium, also called flakes. While powder could also work, quantities might need to be adjusted.

Note on hemp flour: Hemp flour is derived from whole ground hemp seeds, making it different from home-ground hemp hearts. It also varies from hemp protein powder, which undergoes processing to eliminate some fiber and increase protein concentration. While you can substitute hemp flour with either of these alternatives, slight adjustments to the liquid quantities may be required due to their unique characteristics.

Instructions to Make Coconut Flour Tortillas:

  • In a mixing bowl, combine the coconut flour, tapioca flour, ground golden flax seeds, whole psyllium husk flakes, hemp flour, and salt.
  • Gradually add in the olive oil (or avocado oil if preferred) and 2/3 cup of hot water. Begin to incorporate the ingredients with a spatula. Once the mixture starts to resemble dough, use your hands to mix until all ingredients are thoroughly combined.
  • Shape the mixture into a ball and allow it to rest for 5 minutes.
The dry ingredients are combined in a mixing bowl
Olive oil and water has been added to the ingredients and the mixture is starting to resemble dough

The dough has been shaped into a ball

  • After resting, knead the dough once more, gradually adding the remaining 2 tablespoons of water. Your aim is to achieve a well-hydrated, elastic dough.
  • Divide the dough into 8 equal parts, shaping each piece into a ball. To prevent the dough from drying out, spray with water and cover with plastic wrap.
  • Begin forming the tortillas by rolling each dough ball between two sheets of parchment paper until they reach your desired thinness. For uniformly round tortillas, trim any uneven edges using a bowl as a guide. If available, a tortilla press can speed up this process.
  • Preheat a heavy-duty non-stick pan, such as a well-seasoned cast-iron or carbon steel tortilla pan, over medium heat. Lightly brush the surface with avocado oil.
The dough has been divided into 8 equal parts
Each part has been shaped into a little ball

Cooking a tortilla in the pan

  • Place the first tortilla in the pan. While it cooks, prepare the next tortilla. Each side should take about 1.5 to 2 minutes to cook, but this may vary depending on your heat source or the type of pan you’re using.
  • Transfer the cooked tortillas to a plate and cover with a towel to keep them warm and soft.
  • They are flexible and sturdy, making them perfect for any filling. Store them at room temperature, wrapped in a towel or paper and placed inside a plastic bag to maintain their softness.
  • To reheat, warm the tortillas briefly in the same pan or in the oven. Be careful not to overheat them, or they might become crispy, although this can be desirable if you plan to make tostadas or tortilla chips.

Note: While a ceramic-coated pan may work, this method hasn’t been tested with this recipe.

Stacked low carb coconut flour tortillas on a plate

How to Serve These Low-Carb Coconut Flour Tortillas

Create mouth-watering tacos by loading them with your favorite fillings, such as grilled or roasted vegetables, flavorful meats, seafood, or a simple yet delicious scramble of eggs.

The sturdy nature of these tortillas ensures they hold up well regardless of your chosen ingredients.

Transform them into crispy chips, perfect for your homemade salsa, guacamole, or these Gluten-Free Seafood Nachos. Cut the cooked tortillas into triangles, and bake for 10 minutes or until crispy at 350F.

Alternatively, bake them whole until crispy to transform them into tostadas, then pile them high with roasted vegetables, low-lectin beans, meats, and green sauces, for a satisfying and healthy meal. or make these delicious Shrimp Tostadas with Red Cabbage and Avocado.

For a sweet twist that is keto-friendly, spread our homemade sugar-free Nutella on these low-carb coconut flour tortillas.

The possibilities are endless with these adaptable, nutritious tortillas.

Three tacos loaded with meat on a plate
The taco looks delicious

More Lectin-Free and Gluten-Free Tortillas

If carbs are not an issue for you, check out our delicious and easy-to-make cassava flour tortillas or gluten-free green tortillas.

This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Easy Coconut Flour Tortillas (Low-Carb, Vegan)

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
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By Claudia Curici, Health Coach Serves: 4
Prep Time: 10 minutes Cooking Time: 50 minutes

These low-carb coconut flour tortillas are soft, flexible, and sturdy, perfect for holding your favorite fillings without tearing. Crafted with coconut flour, and a handful of nutritious ingredients like golden flax seeds and hemp flour, these vegan tortillas are gluten-free, lectin-free, and have no gums added. And they are so easy to make, you have no excuse not to try them.

Ingredients

  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 2 tablespoons golden flax seed (ground)
  • 2 tablespoons psyllium husk flakes (whole)
  • 2 tablespoons hemp flour
  • 1/4 teaspoon salt
  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 2/3 cup hot water + 2 tablespoons
  • avocado oil for brushing the pan

Instructions

1

In a large bowl, combine the coconut flour, tapioca flour, ground golden flax seed, whole psyllium husk flakes, hemp flour, and salt.

2

Gradually add in the olive oil (or avocado oil if preferred) and 2/3 cup of hot water. Begin to incorporate the ingredients with a spatula. Once the mixture starts to resemble dough, use your hands to mix until all ingredients are thoroughly combined.

3

Shape the mixture into a ball and allow it to rest for 5 minutes.

4

After resting, knead the dough once more, gradually adding the remaining 2 tablespoons of water. Your aim is to achieve a well-hydrated, elastic dough.

5

Divide the dough into 8 equal parts, shaping each piece into a ball. To prevent the dough from drying out, spray with water and cover with plastic wrap.

6

Begin forming the tortillas by rolling each dough ball between two sheets of parchment paper until they reach your desired thinness. For uniformly round tortillas, trim any uneven edges using a bowl as a guide. If available, a tortilla press can speed up this process.

7

Preheat a heavy-duty non-stick pan, such as a well-seasoned cast-iron or carbon steel tortilla pan, over medium heat. Lightly brush the surface with avocado oil.

8

Place the first tortilla in the pan. While it cooks, prepare the next tortilla. Each side should take about 1.5 to 2 minutes to cook, but this may vary depending on your heat source or the type of pan you're using.

9

Transfer the cooked tortillas to a plate and cover with a towel to keep them warm and soft.

10

These tortillas are flexible and sturdy, making them perfect for any filling. Store them at room temperature, wrapped in a towel or paper and placed inside a plastic bag to maintain their softness.

11

To reheat, warm the tortillas briefly in the same pan or in the oven. Be careful not to overheat them, or they might become crispy, although this can be desirable if you plan to make tostadas or tortilla chips.

Notes

Note: While a ceramic coated pan may work, this method hasn't been tested with this recipe. Yield: 8 whole tortillas plus 4 additional tortillas from trimmings (approx. 4 inches in diameter each) Substitutions: The coconut flour, tapioca and one tablespoon of each flax seeds and psyllium husks are necessary for this recipe, but you can skip the hemp flour if you don't have any. We use it to improve the nutritional value of these tortillas. You can adjust the water content to fit any changes you do in dry ingredients.

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6 Comments

  • Reply
    Daniela Chavez
    February 4, 2024 at 3:07 pm

    Thank you, one of the best tortillas I’ve ever had (I love cassava tortillas too!)! Now I have to make a double batch and freeze them so I can enjoy one tasty snack whenever I need!

    • Reply
      Claudia
      February 5, 2024 at 2:41 am

      Hi Daniela! So happy you loved these tortillas. xx -Claudia

  • Reply
    Julia
    August 14, 2023 at 7:23 pm

    Hi Claudia,
    I made these a week ago and froze the extras. They are very good! I just used a few to make fettuccine noodles for a “nomato” spaghetti and it was wonderful 🤩. Had some extra pesto as a side for slathering on—yum!

    • Reply
      Claudia
      August 15, 2023 at 2:46 am

      Wow Julia, never thought I could make pasta with this dough. Did you shape it as pasta while the dough was raw? And then you boiled it? -Claudia

      • Reply
        Julia
        August 25, 2023 at 4:43 pm

        I just cut the defrosted tortillas into strips and microwaved them. No boiling required. ❤️love all that you do!

        • Reply
          Claudia
          August 27, 2023 at 5:30 am

          Hi Julia, thank you for the tips. I’ll try this! -Claudia

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