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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.
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)
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.
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.
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:
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.
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.
Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.
Hooray, tortillas!!!
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:
Roll them up:
Or fold into quarters:
I am 100% certain that you (and your friends, family, kids, and any lucky persons with whom you share) these tortillas will love them as much as I do.
Happy eating!
More Grain-Free & Vegan Tortillas to Love:
1-Ingredient Red Lentil Tortillas
2-Ingredient Chickpea Flour Tortillas
3-Ingredient Sweet Potato Tortillas
1-Ingredient Black Bean Tortillas
Grain-Free Spinach Tortillas {2 ingredients}
1-Ingredient Split Pea Tortillas
Print
2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}
- 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
- 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
- In a small mixing bowl, whisk the coconut flour, psyllium husk and (optional) salt, breaking up any lumps in the coconut flour.
- 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).
- Cut the dough into 4 equal pieces. Shape each piece of dough into a ball.
- 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.
- 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.
- 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.
- Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
- 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 Paper from Tortillas: 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
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
I am so excited to try these, I can’t eat corn and wheat tortillas always leave me disappointed, these look like they could just do the trick!
Hi Rachel! I think you will be very happy with these. They taste like fluffy white flour tortillas (but better IMHO). My son and husband, are sometimes major skeptics of alternative recipes, absolutely love them. We eat them with Indian food, too (fluffy like naan).
Hi 😊 I made these and loved the taste, but mine didn’t puff up and become fluffy like yours did, so I have no idea what I did wrong…especially with two ingredients haha. Do you have any idea what I might be doing wrong? I used whole psyllium husks and the correct measurements, however it cooked up just like a very flat tortilla. Thank you 😊
★★★★★
Hi Jacqui! I am so glad you liked these. Regarding the puffing, it is likely one of the following, or both: (1) you may have pressed the tortillas thinner than I did (thinner=less puff); (2) (this is most likely the reason) the pan needs to be hotter. It is that initial heat of heat that causes the water in the dough to run to steam and puff up the tortillas.
I am sure you will get your puff after another try!
Why aren’t mine puffing up? Beside that I love the flavour
Hi Heather!
Someone else just asked the same question, happy to answer. The most likely reason is the pan needs to be hotter. It needs to be pretty hot when you add the tortilla in order for it to puff up.
Perfect, perfect, perfect Camilla! We’ve been on a low carb diet for over a year and were desperate for a decent tortilla recipe, until we found this one. Being in Houston TX, tortillas and tacos are a pretty big deal. These are unbelievable close to a cross of corn and flour tortillas! No more nasty lettuce wraps for us!
Whoohoo! So glad, Scot!!! I am a California native, and now live in Texas, so I am 100% with you about the importance of tortillas 🙂 Glad you can say adios to lettuce “tortillas” !
I’ve been eating a truly outrageous amount of these, not just with tacos… they’re delicious with Middle Eastern food as well. I even made a few with a tiny amount of natvia sweetener on the weekend and then rolled them in a mix of sweetener and cinnamon after having a wild craving for cinnamon buns and it was perfect. Thanks!
I am so glad you are enjoying these, Joanna!
Best recipe, ever! Thank you for this direction. I can’t believe the soft texture with these–no more almond flour!
Tom
★★★★★
Whoohoo, thanks Thomas! So happy you like these as much as I do 🙂 And yes, so much more affordable than almond flour!
Worked great even though I didn’t read to the end and used 2 tbsp psyllium powder🤦It did look dry so I added more water and it worked brilliantly – very close to traditional roti and fantastic with a curry! Thanks x
★★★★★
Yay, way to make things work on the fly, Sarah. So glad these worked out 🙂
PS Forgot to rate the recipe on my post! So, here’s the 5 stars.
★★★★★
Hi Camilla. I’m so happy to have found your website 🙂 I’ve already made 3 yummy recipes this week… and can’t wait to make more! Absolutely LOVE these tortillas. Thanks for so many tasty oil free recipes!
You are so welcome, Sharon! I’m so happy to connect.
Maybe I missed it in between all the ads, but what is the ratio of coconut flour to psyllium husks? The only numerical measurement I saw was concerning whole husks vs. powder… did I miss it? Thanks heaps, would looooooooove to try them 😊
Hi Lauren, the exact measurements are in the recipe card itself at the end of the post 🙂 It is 2 tablespoons of whole psyllium husks. I hope you try them!
Have you ever tried freezing them after rolling out, then cooking at a later date? Just wondering if that would be an option or if the dough would fall apart when defrosted. Thanks!
Hi Anne,
Yes, these freeze very well! They freeze and defrost just like traditional flour tortillas 🙂
I absolutely love these! This really is a forgiving recipe, I’ve made them a couple times now and feel like I added too much/too little water but they turned out fine in both occassions! I’ve made a similar recipe that called for a lot more oil and complicated steps, but this recipe is so much simpler, lower in calorie and tasted even better!
I made a sweet version by adding erythritol and cinnamon to the batter and it was delicious as well.
Thank you so much for the great recipe. This recipe is most definitely a new staple of mine. Keep up the amazing work!
★★★★★
I am absolutely thrilled to hear it, Vanessa! I know, it is a bit crazy how forgiving and (amazing) they turn out, especially since coconut flour and psyllium can both be tricky in many circumstances. I love the sound of your sweet version, I need to try that–yum!
Incredible! I was skeptical but they really are puffy, light and delicious. Partner loved them, too.
★★★★★
I am glad they were such a success, Cyndra!
Great, Cyndra! Thanks for taking the time to write a comment!
These came out perfect! I cannot believe how good these are. Even my boyfriend (who is a meat and gluten eater) thought these were delicious. Thanks for a great recipe.
★★★★★
Glad these passed muster , with you and your boyfriend, Amelia!
Sooooo good! And easy when I used my tortilla press. I will be making these again (and again!).
★★★★★
I am so glad these worked out for you, Janelle!
I was so excited to make these. I followed directions but ended up with crumbles. I tried again, same thing! I really want to make these. What am I doing wrong? Thank you
Hi Summer! Oh no, I hate to hear that these did not work for you. I am trying to figure out how you might have ended up with crumbles. Did the dough look like my pictures as you went along? It should come together in a most soft dough before rolling. At what point did it turn to crumbles? I can only think that perhaps there was far too much coconut flour and that the dough was very dry? If there is any other information you can provide, that would be helpful (e.g., did everything look like the photos up to cooking the tortillas? Also, did you use whole psyllium husk or the powder option? Thanks Summer, would love to help figure this out. I make these daily, so I would love to help you get the recipe right 🙂
Hi Camilla,
Do you have a suggested brand of Psyllium husk? I need to get some to make these tortillas so thought I’d ask first 🙂 These tortillas look really good. Thanks, Deb M
Hi Deb! Yes, I use NOW food whole psyllium husk 🙂
Wow! What a great recipe! Thank you Camilla for sharing this. I will give a go 🙂
★★★★★