Skip to Content

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

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!

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.


  • 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


  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. Lightly spritz a large skillet with nonstick cooking spray. Heat over medium high heat until hot. Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
  6. 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.
  7. Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
  8. The tortillas are delicious warm, room temperature, or cold!


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?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Thursday 16th of March 2023

Hi Camilla! I used psyllium husk powder bc it’s what the store had and I saw some recent comments saying it had worked alright. Unfortunately, my dough kept coming up super crumbly. I tried twice to the same result. Do you have any advice?


Tuesday 21st of February 2023

These tortillas are perfect ! I weighed the ingredients, and used a cast iron pan. Fluffy, rollable, soft ! Will be making weekly !


Thursday 2nd of March 2023

Oh, that is music to my ears, Zahra! Thank you for taking the time to write a comment :)


Tuesday 24th of January 2023

Can I use sesame seed in stead?


Tuesday 24th of January 2023

Hi Beth I am not sure if you mean you sesame seed as a substitute for the coconut flour or the psyllium. But either way, sesame seed will not work as a substitute. This particular recipe will only work with the ingredients listed. Sorry. I have many other tortillas ond flatbreads on the site that use other ingredients— I hope that one of those will work for you.


Thursday 5th of January 2023

Do you have an opinion on whether I could successfully combine this with the almond flour tortilla recipe? I’d plan to use half the ingredients from each. Thanks!


Thursday 5th of January 2023

Hi Nan, Yes, I definitely think you could make that work, but it might take some experimenting to get the flour proportions right (since almond and coconut are used in very different proportions in recipes--usually a about 1:3 ration of coconut flour to almond flour (ie., if a recipe calls for 1/3 cup coconut flour, you would need 1 cup almond flour to replace it). I hope that helps! :)


Thursday 6th of October 2022

I've been using this recipe for about 4 months now. It has become my go-to instead of store bought low carb wraps. I typically add onion and garlic powder, and often rosemary or everything bagel mix. Even with PB and jam I like the savory flavor. I weigh the ingredients, and generally get better results with the psyllium powder. I make 1 or 2 double batches, and have found that they freeze well.

I did stumble on something that reduced problems with them being fragile - letting the mix sit long enough to really absorb the liquid. I mixed up a batch at lunch time but didn't have time to cook them. I cooked them in the evening and they were more robust. I tried another batch, mixed them up in the evening and cooked in the morning - same thing, more robust. It could be a function of the type of coconut flour and the humidity, but it makes a big difference for me. I was even able to take them camping and not have them fall apart from the rough handling during the week.


Friday 7th of October 2022

I am so thrilled that these have become a staple. And thank you so much for sharing your tips! I am super-impressed that they traveled well on your camping trip :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe