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2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}

Incredible 2-ingredient coconut flour tortillas! Soft, fluffy, flexible & scrumptious, they are also vegan, keto, oil-free, easy to make, only 68 calories and 3.1 net carbs each.
stack of 2 ingredient Coconut Flour Tortillas on a slate plate

Well, you did it. You found the tortilla recipe you have been searching for since forever!

What Makes These Coconut Flour Tortillas Special

You need never have made–or contemplated making–tortillas before now. But you can make these, because they are a cinch. Once you taste them you will want to make more, immediately.

They are not good. Or very good. Or even great.

They are AMAZING.

I’m talking:

  • Darn delicious (faint coconut flavor, goes with everything, sweet or savory)
  • Filling (packed with fiber, real hunger busters)
  • Tender & fluffy
  • Super-flexible (roll, fold, quarter, even when cold)
Stack of vegan Coconut Flour Tortillas on a cooling rack

Coconut Flour Tortilla Health Attributes

Just about anyone and everyone will love to eat these tortillas for the taste and texture alone. But these delectable tortillas also boast super-power nourishment that fits almost every eating style. Specifically, they are:

  • Vegan (no eggs, no dairy)
  • Paleo
  • Keto
  • High Fiber (6.2 g per tortilla)
  • Grain-free
  • Gluten-free
  • Low-carb (3.1 g net carbs per tortilla)
  • Low-calorie (68 per tortilla)
  • Oil-free
  • Nut-free

Excited? I hope so, because I have been chomping at the bit to finish writing this post in order to share this delicious, nutritious recipe with all of you!

Ingredients for the Tortillas

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Amazing taste and texture. Great nutrition. Suitable for almost everyone. And now this: they are made with 2 ingredients.

You read correctly, to make these tortillas you need only 2 ingredients: coconut flour and whole psyllium husks. You will add some regular tap water, too. Add some salt if you like, but it is entirely optional/adjustable.

Any Substitutions for Coconut Flour or Psyllium Husk?

I love to provide substitutions whenever possible, but this recipe must be made with coconut flour. No other flour will work for this particular recipe. If you cannot eat coconut, check out the end of this post where I’ve listed a variety of other simple, grain-free & vegan tortillas you can make.

Psyllium husk cannot be swapped out either. Psyllium provides the structure and puff to these tortillas (yes, they puff!), much like eggs; other egg-free options, such as flaxseed meal or chia seeds, simply will not work in its place.

UPDATE 1: Although you cannot sub chia seeds directly into this recipe, I have come up with a new, equally easy recipe for 2 Ingredient Chia Coconut Flour Tortillas (no psyllium)!

UPDATE 2: I previously suggested that psyllium powder might work as a substitute for the whole psyllium husks. However, numerous readers have reported problems with the psyllium powder. I never use psyllium powder, so for best results, stick with whole psyllium husks.


2 small decorative bowls, one filled with coconut flour, the other, psyllium husk

How to Make Egg-Free Coconut Flour Tortillas

Enough talking, let’s start making!

First, whisk the coconut flour, psyllium husks, and (optional) salt in a small mixing bowl. Coconut flour can clump a bit, so a quick whisk breaks up the lumps and bumps.

Next, add the water, stirring until completely blended. The mixture will look loose, but only for about 15 seconds. Soon afterwards, both the coconut flour and psyllium begin absorbing the water. Let the mixture stand for 5 minutes and, voila, you have tortilla dough.

step by step photos of how to mix the dough for coconut flour tortillas

How to Shape the Tortilla Dough

Shape the moist, springy dough into a smooth ball. Working with this dough is a breeze because it is very forgiving. Do not worry about making mistakes, it is almost impossible to do so.

Place the dough ball onto a cutting board and cut into 4 equal pieces, like so:

Dough for coconut flour tortillas on a wood cutting board, cut into 4 quadrants

Roll each piece into a ball. It is very easy to manipulate the dough, so this step is quick and easy.

Next, place one of the balls between two sheets of parchment paper or wax paper. Plastic wrap will also work, if that’s what you have on hand.

Using a rolling pin, roll the dough into a circle that measures 7-inches (17.5 cm) across. It does not need to be perfect! Do not fret if the “circle” looks more like an amoeba. Simply pinch off pieces of dough from one place and press them into another, as needed. Or keep the amoeba shapes, they will still be delicious.

What if I Do Not Have a Rolling Pin?

If you have a tortilla press, yes, use it! It will work perfectly to press these evenly and efficiently. Use the wax paper or parchment paper to prevent sticking.

A wine bottle or can will work in place of a rolling pin, too. The simplest option? Your fingers. Press out the dough into a rough circle (do still place the dough between sheets of paper). So long as the tortilla is relatively thin, in same way shape or form, you are going to have great tortillas.

step by step photo collage of how to shape and roll the coconut flour tortillas

Tips for Removing the Paper from the Tortillas

Once the tortilla is rolled out, carefully peel off the top layer of paper. If a few pieces of dough stick to the paper, simply repress them into the tortilla.

The dough becomes stickier as it gets warmer, so if the paper is really sticking, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!

How to Cook Coconut Flour Tortillas

It is essential to use a nonstick skillet (I recommend very well seasoned cast iron or ceramic nonstick, as opposed to Teflon coated pans). If you do not have a nonstick pan, spritz a medium or large skillet with nonstick cooking spray. Place the skillet over medium-high heat and heat until it is hot. Place the tortilla, dough side down, into the hot skillet and peel off the remaining piece of paper.

Cook the tortilla for 2 to 3 minutes until it begins to puff. Slide a spatula underneath and lift it slightly; once it has many browned spots, flip it over. Cook for 2 to 3 minutes longer until the other side is browned and the tortilla is puffy throughout.

step by step photo collage of how to cook cocnut flour tortillas in a skillet

Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.

Hooray, tortillas!!!

puffed 2-ingredient coconut flour tortilla cooling on a metal cooling rack

Use as you Would Any Tortilla or Flatbread

The texture of these coconut flour tortillas is like the very best fluffy, white flour tortillas. They work perfectly for enchiladas, tacos, burritos, quesadillas, or for scooping up beans, salsa, guacamole, and vegetables.

The slightly thicker, fluffy quality of these tortillas is akin to naan and other Middle Eastern flatbreads. Use them as an accompaniment for curries, spicy stews, soups and tagines.

But don’t stop there! Use the tortillas for sandwiches, wraps, desserts (as a sub for crepes), and so much more. I love them plain, too, warm or cold.

And I mean it when I say thet the tortillas are flexible (no tearing!). For example, fold them in half:

stack of coconut flour tortillas ona metal cooling rack, with the top tortilla folded

Roll them up:

rolled coconut flour tortilla on a stack of more tortillas

Or fold into quarters:

folded coconut flour tortilla being held in a woman's hand

I am 100% certain that you (and your friends, family, kids, and any lucky persons with whom you share) will love these tortillas as much as I do.

Happy eating!

FAQ

How Should I Store the Coconut Flour Tortillas?

Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Can I Use Psyllium Powder in Place of Whole Psyllium Husks?

Possibly. I use WHOLE psyllium husks in my recipe. I previously suggested that it would likely be possible to sub 2 teaspoons (10 g) of psyllium husk powder in place of the 2 tablespoons (10 g) whole psyllium husks.

However, multiple readers have noted that they cannot make it work with the powder version of psyllium. The recipe works perfectly with the whole psyllium husks, but I have not tested it with psyllium powder.

Do You Have any Tips for Removing Tortillas from the Parchment Paper?

If the parchment paper is really sticking to the tortilla, place the tortilla (in its parchment paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!

stack of 2-ingredient coconut flour tortillas on a slate plate.

More Grain-Free & Vegan Tortillas to Love:

Rolled coconut flour tortilla on a stack of more tortillas

2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}

Yield: 4 tortillas
Prep Time: 1 minute
Cook Time: 4 minutes
Inactive Time: 5 minutes
Total Time: 10 minutes

Incredible 2-ingredient coconut flour tortillas! Soft, fluffy, flexible & scrumptious, they are also vegan, keto, oil-free, easy to make, only 68 calories and 3.1 net carbs each.

Ingredients

  • 1/2 cup (56 g) coconut flour (lightly spoon to measure)
  • 2 tablespoons (10 g) whole psyllium husk (I do not recommend powder; see below)
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)
  • 1 cup (237mL) water

Instructions

  1. In a small mixing bowl, s the coconut flour, psyllium husk and (optional) salt, breaking up any lumps in the coconut flour.
  2. Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel moist & springy).
  3. Cut the dough into 4 equal pieces. Shape each piece of dough into a ball.
  4. Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a rolling pin, roll dough into a 7-inch (17.5 cm) circle. Carefully peel off top layer of paper.
  5. It is essential to use a nonstick skillet (I recommend very well seasoned cast iron or ceramic nonstick, as opposed to Teflon coated pans). If you do not have a nonstick pan, spritz a medium or large skillet with nonstick cooking spray. Place the skillet over medium-high heat and heat until it is hot.
  6. Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
  7. Cook the tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until puffed and golden brown in spots.
  8. Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
  9. The tortillas are delicious warm, room temperature, or cold!

Notes

Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

UPDATE--Psyllium Powder Option: I use WHOLE psyllium husks in my recipe. I previously suggested that it would likely be possible to sub 2 teaspoons (10 g) of psyllium husk powder in place of the 2 tablespoons (10 g) whole psyllium husks. However, multiple readers have noted that they cannot make it work with the powder version of psyllium. The recipe works perfectly with the whole psyllium husks!

Tip for Removing Tortillas from Paper: if the paper is really sticking to the tortilla, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!

Nutrition Information
Yield 4 Serving Size 1 tortilla
Amount Per Serving Calories 68Total Fat 1.5gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 30mgCarbohydrates 9.3gFiber 6.2gSugar 1gProtein 2g

Did you make this recipe?

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Shu Yen

Saturday 3rd of February 2024

Finally found a healthy tortilla recipe that works! It looks exactly the same as those pictures in this page!

But beware of the water ratio, you might needa add more water cause my coconut flour seems to be extra absorbant. And the coconut taste is quite strong so take the coconut flavour pairing into account when choosing your fillings. Anyways, thanks Camilla!

Camilla

Sunday 4th of February 2024

I am so glad you like the tortillas, Shu Yen! And thank you so much for adding your tips, that is so helpful for other readers. Cheers!

Ifechi

Sunday 28th of January 2024

Hi Camilla,

These turned out wonderful! So, so delicious. Will become a regular for me: affordable, simple, nutritious, and versatile. I have to say I appreciate so many of your recipes. I can't imagine the amount of experimentation it takes to get these things right, but I'm glad someone is doing it so that I can benefit :)

Camilla

Saturday 3rd of February 2024

How fantastic, Ifechi! Enjoy :)

HockyMom

Wednesday 24th of January 2024

Hi Camilla,

This recipe is amazing! I've made it a couple of times now and decided to add some flavors to my dough this time around. I added some garlic powder and some fresh chives snipped from my garden. They looked beautiful and were delicious. I will never buy the gross keto tortillas from the store again! Thank you!

Camilla

Monday 5th of February 2024

Shelly, that is wonderful! I am so glad they worked like a charm for you. Oh my goodness, garlic and fresh chives? I have to try that, sounds so good.

Sujata Varma

Monday 15th of January 2024

Hi Camilla, I love all your recipes. Just awesome. Was wondering if I could add ground flax meal or chia seeds instead of psyllium husk in this recipe. Any alternatives suggestions from you will be greatly appreciated.Thank you so much and you have a fun-filled year with lots of wonderful recipe suggestionsfor all of us who keep returning to your website. With love and many blessings from Florida.

Sujata Varma

Thursday 18th of January 2024

@Sujata Varma, Thank you, Camilla. What a delectable recipe you have created for these coconut flour/chia seed tortillas. I enjoyed them with a salad of raw onions, radishes, and lime juice. And so kind of you to compliment me on my name. It is very common in Northern India, where I am from originally. I have lived here in Florida for close to forty years now and love it.

Sujata Varma

Thursday 18th of January 2024

Thank you so much for creating this lovely recipe with chia seeds. It looks so beautiful and sounds yummy. I will try it soon and then write to you again to let you know how it turned out. Warm wishes.

Camilla

Tuesday 16th of January 2024

Hi Sujata!

Thank you (so much) for the kind compliments, it means a lot :). Many blessings back to you, from Texas.

I experimented with flax and chia for this particular recipe and could not quite get it to work to created the same result. But all is not lost! I instead created a different chia seed coconut flour tortilla recipe. It is equally simple and easy and the tortillas are very flexible and versatile. I used whole chia seeds, but you could use the same weight of ground chia seeds, too. Here is the recipe post: https://www.powerhungry.com/2022/09/29/chia-coconut-flour-tortillas/

Carolann

Monday 11th of December 2023

Wow at least a coconut wrap recipe that actually works, I just need to practice rolling out a nice circle. Thank you very happy

Camilla

Monday 11th of December 2023

Excellent, Carolann! Glad it worked out!

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