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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!

Only 2 Ingredients Required

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. 

The only replacement for the whole psyllium husks is psyllium husk powder. The latter is simply ground psyllium husks. Three teaspoons of psyllium husk is 5 grams, 1 teaspoon psyllium husk powder is 5 grams. Hence, use 1 teaspoon of psyllium husk powder to replace 3 teaspoons of 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:

  1. 2-Ingredient Almond Flour Tortillas
  2. 1-Ingredient Red Lentil Tortillas
  3. 2-Ingredient Chickpea Flour Tortillas
  4. 3-Ingredient Sweet Potato Tortillas 
  5. 1-Ingredient Black Bean Tortillas
  6. Grain-Free Spinach Tortillas {2 ingredients}
  7. 1-Ingredient Split Pea Tortillas
Print
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Rolled coconut flour tortilla on a stack of more tortillas

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


  • Author: Camilla
  • Prep Time: 5
  • Cook Time: 6
  • Total Time: 11 minutes
  • Yield: 4 tortillas 1x
  • Diet: Vegan

Description

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

Scale
  • 1/2 cup (56 g) coconut flour (lightly spoon to measure)
  • 2 tablespoons (10 g) whole psyllium husk (see notes for psyllium powder)
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)
  • 1 cup (250 mL) water

Instructions

  1. In a small mixing bowl, whisk 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!

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.

Psyllium Powder Option: Use 2 teaspoons (10 g) of psyllium husk powder in place of the 2 tablespoons 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!

  • Category: Bread
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 tortilla
  • Calories: 68
  • Sugar: 1 g
  • Sodium: 30 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 9.3 g
  • Fiber: 6.2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: tortillas, coconut flour, psyllium husk, 2 ingredients, grain-free tortillas, vegan tortillas, low carb, gluten-free, vegan, low calorie tortilla, coconut flour flatbread

 
 
 
 
 
 
 
 
Recipe rating

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Tracy Lam

Monday 23rd of August 2021

Miracles just happened when I switched to use Whole husk. I do think the powder should be more or some adjustments around water ratio. Because it was always too wet to wet through papers, before I even started to divide into 4.

Though I love to cool the pan and open my stove while I already put down my tortilla circle into my pan ,then slowly increase the heat.

It will still come out fluffy and lovely brown spots.

Thanks for your experiment.

I guess your prefer Whole husk over powder. And might be your first priority option and favour one.

Tracy Lam

Friday 20th of August 2021

For me it is mostly outside cracked apart and middle cracked a line. Now I tried to add water before rolling into the balls. Even successed to peel off and into a pan. But once it fold it cracked.

I wonder if I need more water to form the dough.

Many times when rolling the dough is wetty.

And rolling it cracked.

Tracy Lam

Friday 20th of August 2021

Still cracked I weigh the flour. And my parchment are too wet , the paper is breaking in holes.

It is too wet too form into dough one cup of water. I don't really getting this...

Very headache. I tried to roll thicker it is easy to peel off top paper then under. But while it is cooked it still cracked.

I can still it cracked after bubble.

Tracy

Tuesday 17th of August 2021

It is sticky after 5 min leave it out.

It is too sticky to roll because either it is too sticky. I will need to experiment it to weigh than spoon into my cup. Thanks you so much Camilla.

And forgot I use powder not whole husk.

Tracy Lam

Monday 16th of August 2021

Hey, I tried a few times. Once it cool down I folded it cracks.

I tried to roll out thicker ,but it is same again cracked. And my burn spots is more black than what seemed in your photos.

Three time I even tried to put the dough balls into refrigerator for 2 min. And the roll is more smoothly.

It appeared cracks during the rolling before I suggested to roll a circle.

Camilla

Monday 16th of August 2021

Hi Tracy, I’m sorry you are having issues with the recipe! Reading all the way through, it sounds like there is too much coconut flour. When you said that they cracked when you rolled them out, it made it clear that the dough is far too dry. It is really easy to use too much if measuring with cups instead of weight. Try fluffing the flour and then very lightly spoon into the measuring cup.

The dough should be moist and springy, very easy to manipulate. If it is not, simply add a bit more water at a time until it is moist and easy to manipulate.

As for the black spots: use a lower temperature (stove burners vary a lot, especially electric vs gas). Also, a heavier skillet (cast iron is my favorite) will distribute heat more evenly so that the tortillas brown rather than burn 😊

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