Prep Time 5 minutesCook Time 10 minutesTotal Time 15 minutesServings 12 8″
- 1/2 cup 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; can also use any milk of choice – use coconut milk beverage for nut-free)
- 3/4 tsp Sea salt (optional)
- 1 tbsp Unflavored gelatin powder (optional – for more pliable, sturdy tortillas)
- 1/2 tsp Cumin (optional)
- 1/2 tsp Paprika (optional)
- In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking – it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).
- If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
- Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup (60 mL) of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.
Exact amounts of eggs and milk needed can vary slightly based on your brand of coconut flour, how tightly it sits in the measuring cup, etc. The post above explains how to get the right consistency, and how to thin out the batter if it’s too thick.
For the best low carb paleo tortillas, please see additional preparation and troubleshooting tips in the post above!
Ingredient amounts were adjusted slightly in September 2017, based on repeated experiments and feedback.
A variation with optional gelatin is an option for more pliable, sturdy tortillas. This requires an extra 1/4 cup almond milk.
Serving size: 1 8-inch tortilla. Nutrition info does not include optional ingredients.
Video Showing How To Make Low Carb Tortillas:
NUTRITION INFORMATION PER SERVING
Calories: 55 | Fat: 3g | Total Carbs: 4g | Net Carbs: 1g | Fiber: 3g | Sugar: 1g | Protein: 5g