Coconut Flour Tortillas
Soft, foldable tortillas made with coconut flour and psyllium husk. No eggs, nuts or dairy, and they puff and blister in a hot skillet much like flour tortillas.
Nutrition per serving
2 tortillas (6-inch)- Net carbs
- 3.5g
- Calories
- 128kcal
- Protein
- 2.7g
- Fat
- 8.7g
- Total carbs
- 12 g
- Fiber
- 8.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Almond flour: Almond flour in place of coconut flour makes richer, more pliable tortillas with a slightly nutty flavor and a little fewer net carbs. They need half the water.
- Almond flour absorbs much less water, so add only ½ cup. Rest the dough 5 minutes; it should be soft but not sticky.
- Cook over medium rather than medium-high heat, 1–1½ minutes per side — almond flour scorches before it blisters.
With lard (classic flavor): Lard is the traditional fat in Mexican flour tortillas. It gives a richer, savory flavor and a softer, flakier bite. (Not vegetarian.)
- Rub the softened lard into the dry ingredients with your fingertips until no lumps remain, then add the warm water and knead as usual.
Estimated cost $1.70 for 4 servings ($0.43 each) · how we estimate
Instructions
-
In a medium bowl, whisk the coconut flour, psyllium husk powder, baking powder and salt until no clumps remain.
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Add the oil and warm water, stir, then knead with your hands for a minute. It will look wet at first; let it rest 5–10 minutes while the psyllium and coconut flour absorb the water and it firms into a smooth, pliable dough.
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Divide into 8 balls. Roll each between two sheets of parchment into a 6-inch (15 cm) round about ⅛ inch (3 mm) thick, then press a bowl or lid on top and trim for perfectly round edges.
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Heat a dry cast-iron or nonstick skillet over medium-high heat. Peel off the top parchment, flip the tortilla into the pan and peel away the second sheet.
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Cook 1–2 minutes per side until puffed in places and speckled with brown spots. Transfer to a towel-lined basket and keep covered so they stay soft.
Tips for success
-
Coconut flours vary in how much water they drink. If the edges crack as you roll, knead in warm water a teaspoon at a time; if the dough is sticky, add a teaspoon of coconut flour. - Psyllium can tint the tortillas a light purple-gray depending on the brand; it doesn't affect the flavor.
- For taco night, fill them with crispy carnitas and pico de gallo.
Nice to have, not needed
- A cast-iron skillet gives the best blistered spots — any heavy nonstick pan works.
- A tortilla press lined with parchment speeds up shaping; rolling between parchment sheets gives the same result.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 2 months
Reheat: Reheat 20–30 seconds per side in a dry skillet until soft and warm.
Prep tip: Stack with parchment between them before freezing; they thaw in about 10 minutes on the counter.
Refrigerate stacked with parchment between them up to 5 days, or freeze up to 2 months. Reheat 20–30 seconds per side in a dry skillet.
Variations
2 variations, each with its own ingredients and macrosAlmond flour
SwapAlmond flour in place of coconut flour makes richer, more pliable tortillas with a slightly nutty flavor and a little fewer net carbs. They need half the water.
- coconut flour → blanched almond flour
- warm water → warm water
2.8 g net · 234 kcal · 6.1 g protein · 22 g fat · ≈$0.83 per serving (−0.7 g net carbs vs the original)
With lard (classic flavor)
FlavorLard is the traditional fat in Mexican flour tortillas. It gives a richer, savory flavor and a softer, flakier bite. (Not vegetarian.)
- olive or avocado oil → lard
3.5 g net · 127 kcal · 2.7 g protein · 8.5 g fat · ≈$0.34 per serving (same net carbs as the original)
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