Easy Coconut Flour Tortillas (keto-friendly) Tonight

Whip up soft, low-carb coconut wraps in 15 minutes—gluten-free, budget-friendly, and perfect for tacos, meal prep, or quick weeknights.

Store-bought “low-carb” tortillas that crack, crumble, and blow up your macros? Hard pass. You can make flexible, foldable, truly low-carb wraps at home with a handful of pantry staples and a skillet. We’re talking 15 minutes, 1 bowl, and a batter that behaves. Make them once, then laugh every time you walk past the pricey wrap aisle. Bonus: these hold up to tacos, fajitas, and even breakfast burritos without acting dramatic.

The Secret Behind This Recipe

Coconut flour is thirsty—like, seriously thirsty. It drinks up liquid and can turn dry and crumbly fast if you treat it like wheat flour. The fix: build structure with eggs and psyllium husk powder, then add enough warm water to create a thin, pourable batter. That combo gives you flexibility and strength without gluten.

Psyllium forms a gel that mimics gluten’s elasticity. Eggs add protein to set the tortilla. Hot water blooms the psyllium quickly so the batter smooths out and cooks evenly. Resting the batter for a few minutes lets coconut flour hydrate fully, preventing cracks later. Simple, smart, and repeatable.

The final unlock is technique: cook low-to-medium heat, keep the tortillas thin, and stack them under a towel so they steam and stay soft. Treat the pan like a crepe station. Pour, swirl thin, wait for edges to dry, flip once. That’s it. Suddenly “homemade keto tortillas” becomes your Monday night flex.

Ingredients Breakdown

• 1/3 cup (40 g) coconut flour: The base. It’s high-fiber, low-carb, and super absorbent, so measure accurately.
• 2 tbsp (12 g) psyllium husk powder: Finely ground works best. This is your elasticity and chew—don’t skip it.
• 1 tsp baking powder: A tiny lift keeps tortillas tender instead of dense.
• 1/2 tsp fine sea salt: Enhances flavor so these taste like tortillas, not diet food.
• 2 large eggs + 2 egg whites (about 1/4 cup): Structure without the heavy egg flavor.
• 1 tbsp avocado oil or olive oil: Moisture in the batter; also helps browning and flexibility.
• 3/4 to 1 cup warm to hot water: Start with 3/4 cup and add more until the batter is thin like crepe batter.
• 1 tsp apple cider vinegar (optional): Improves elasticity and helps keep psyllium from turning gray/purple.
• Optional seasonings (pick 1–2): 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp chili powder, or a pinch of smoked paprika for savory vibes.
• For the pan: 1–2 tsp oil or nonstick spray per batch to prevent sticking.

Yield: About 8 tortillas (6-inch). Macros (estimate per tortilla): ~70–90 calories, ~1.5–2g net carbs, ~4g protein, ~4g fat. Numbers vary by brand and size, FYI.

Cooking Instructions

1. Whisk dry ingredients. In a medium bowl, whisk coconut flour, psyllium powder, baking powder, and salt until evenly combined and lump-free.
2. Beat the eggs. In a second bowl or measuring jug, whisk the eggs, egg whites, oil, and vinegar (if using) until smooth.
3. Combine and hydrate. Pour the wet into the dry. Add 3/4 cup warm water and whisk until you have a smooth, thin batter. Add more water a tablespoon at a time as needed—think crepe batter, not pancake batter.
4. Rest the batter. Let it sit for 5–7 minutes. Coconut flour and psyllium will thicken the batter slightly. Adjust with a splash of water if it becomes too thick to pour.
5. Preheat the pan. Heat a nonstick or well-seasoned cast-iron skillet over medium-low. Lightly grease with oil or spray.
6. Cook the first tortilla. Pour about 1/4 cup batter into the center of the pan. Immediately tilt and swirl to spread the batter into a thin 6-inch circle.
7. Watch for cues. Cook 60–90 seconds until edges look dry and the top turns matte with tiny bubbles. If it browns too fast, lower the heat.
8. Flip once. Slide a thin, wide spatula under the tortilla and flip. Cook another 30–45 seconds until set and lightly golden.
9. Steam-soften. Transfer to a plate and cover with a clean kitchen towel. Stacking keeps them warm and steamy so they stay flexible.
10. Repeat. Lightly grease the pan as needed. Keep the batter thin; if it thickens as it sits, whisk in a teaspoon or two of water.
11. Serve. Use warm for tacos, fajitas, wraps, or breakfast burritos. For quesadillas, toast each side briefly in a dry skillet after filling.
12. Make-ahead tip. If you’re meal-prepping, undercook each tortilla by ~10 seconds. Reheat later to finish and keep them ultra-pliable.

Storage Instructions

• Refrigerate: Cool completely. Stack with parchment between each tortilla. Store in an airtight container up to 5 days.
• Freeze: Layer with parchment and freeze flat in a zip-top bag up to 2 months. Press out excess air.
• Reheat: Warm in a covered skillet over low heat 20–30 seconds per side, or microwave under a damp paper towel for 15–20 seconds. Add a light spritz of water if they seem dry.
• Revive pliability: If a tortilla feels stiff, steam it lightly: cover on a warm skillet for 30–45 seconds. It’ll spring back, promise.

Why This is Good for You

These tortillas deliver the taco experience without the carb crash. Coconut flour and psyllium pack serious fiber, which helps with satiety and steady blood sugar. Eggs bring high-quality protein to keep you full and energized.

Using avocado or olive oil provides heart-friendly fats instead of seed-oil mystery blends. And because you control the seasoning and salt, you avoid the ultra-processed extras. Real ingredients, big flavor, and macros that actually fit your plan—IMO that’s the win.

Pitfalls to Watch Out For

• Too thick batter: If your batter pours like pancake mix, the tortillas will be heavy. Add warm water until it’s thin and flows easily.
• Pan too hot: Over-browning = dry, crack-prone tortillas. Keep heat at medium-low and be patient.
• Skipping the rest: Psyllium and coconut flour need a few minutes to hydrate. Otherwise, you’ll fight lumps and tears.
• Flipping too early: Wait for edges to dry and the surface to turn matte. Premature flips lead to rips (and broken hearts).
• Coarse psyllium: Gritty texture and purple tint can happen with some brands. Use finely ground psyllium and add vinegar to help color.
• Wrong pan: Old, scratched pans stick. Use nonstick or well-seasoned cast iron, lightly greased.
• Overcooking: They should be just set and flexible, not crispy—unless you’re making chips on purpose.

Alternatives

• Almond flour version: Swap coconut flour for 1 cup almond flour, skip psyllium, and use 2 eggs + 2–4 tbsp water to thin. Texture is slightly richer and less “chewy.”
• Vegan/egg-free: Replace eggs with 2 tbsp ground flax + 6 tbsp hot water (gelled). Increase psyllium to 3 tbsp and use 1–1 1/4 cups hot water. More delicate but workable for tacos.
• Protein boost: Add 1–2 tbsp unflavored whey isolate to the dry mix and a splash more water. This supports structure and browning.
• Flavor twists: Lime zest + cilantro for taco nights, smoked paprika for fajitas, or everything bagel seasoning for breakfast wraps.
• Tostadas/chips: Cook tortillas fully, then bake at 350°F (175°C) until crisp. Salt while hot. Great with salsa or guac.

FAQ

Can I make these without psyllium husk powder?

You can, but they’ll be more fragile. If you skip it, keep the tortillas very thin and cook slightly less so they stay pliable. Alternatively, try 1–2 tsp xanthan gum, though the texture won’t be as tortilla-like.

How do I prevent an eggy taste?

Use the combo of whole eggs + egg whites and don’t overcook. Season the batter with a bit of cumin or garlic powder to mask any egg notes. Resting the batter also mellows the flavor.

Will these hold up for burritos and quesadillas?

Yes, with thin, evenly cooked tortillas. For burritos, don’t overfill and warm the tortilla first to make it extra flexible. For quesadillas, assemble and toast gently so the tortilla stays soft while the cheese melts.

Why did my tortillas turn purple or gray?

Some psyllium brands react and discolor. Use a high-quality, finely ground psyllium and add a teaspoon of apple cider vinegar. It won’t affect flavor and helps keep a neutral color.

Can I use only egg whites?

You can, but the tortillas will be a bit drier. If you go all whites, add an extra teaspoon of oil and monitor the batter thickness. Keep them thin and don’t overcook.

What pan works best?

A good nonstick skillet makes life easy. A well-seasoned cast-iron pan also works; just keep the heat modest and lightly oil between tortillas to prevent sticking.

How many net carbs are in each tortilla?

Roughly 1.5–2g net carbs each for a 6-inch tortilla, depending on your brands and exact size. Coconut flour carries most of the carbs, but psyllium is nearly all fiber.

Can I swap coconut flour for almond flour 1:1?

Nope. Coconut flour is much more absorbent, so it doesn’t trade evenly with almond flour. Use the almond flour alternative ratios above for best results, TBH.

In Conclusion

You don’t need a specialty bakery to crush taco night—just a bowl, a whisk, and a skillet. These tortillas cook fast, roll clean, and hit your low-carb targets without tasting like a compromise. Make a batch for the week, stash a stack in the freezer, and enjoy wraps that actually wrap. Soft, sturdy, and ready when you are—now that’s a kitchen upgrade worth repeating.