Recipe
Coconut Flour Tortillas
Tender grain-free flatbreads made with psyllium and coconut flour create the perfect vehicle for your favorite keto tacos and wraps.
Prep time
10 min
Cook time
10 min
Total time
20 min
Servings
6
Net carbs
3g
Appliance
Stove
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Email me a sign-in linkIngredients
What you need
Adjust servings
6 servings6
- ¼ cup whole psyllium husks
- ¼ cup coconut flour
- ½ teaspoon aluminum-free baking powder
- ½ teaspoon sea salt
- 2 large eggs
- ¼ cup hot water (plus additional if needed)
- 1 tablespoon avocado oil (or olive oil (for cooking))
Instructions
How to cook it
Prep timer
20:00
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- 1. Whisk psyllium husks, coconut flour, baking powder, and salt together in a medium bowl, then work in the eggs until the mixture becomes crumbly.
- 2. Pour in 1/4 cup hot water and knead to form a cohesive dough, adding more hot water by the teaspoon if the dough seems too dry.
- 3. Portion the dough into 6 equal pieces and roll each into a ball, then use a rolling pin or tortilla press to flatten each ball into a thin round.
- 4. Warm oil on a griddle or skillet to 325°F and cook each tortilla until lightly browned on both sides.
- Cook eggs just until set so they stay tender instead of rubbery.
- 5. Transfer cooked tortillas to a wire rack to cool completely before storing in the refrigerator for up to one week or freezing for up to three months.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
Low Carb Yum · IMPORTED
https://diet.driv.space/recipes/coconut-flour-tortillasLow Carb Yum reference: https://lowcarbyum.com/coconut-flour-tortillas/
Rated 4.93/5 from 14 ratings on Low Carb Yum. Method rewritten in-house; see source for the publisher's original.