Take Control of your Keto Diet Today...
Who doesn’t love tortillas…? These are so good you, and the friends or family you share them with, will never believe that they are Keto or low-carb.
Rediculously easy to make with just 6 ingredients, (only 3 if you prefer them plain without the Mexican spice).
I personally love these with Queso or you could try my favourite quesadillas… whatever way you prefer them, you’ll thank me later.
Introduction
The ketogenic diet often requires creative substitutes for high-carb foods, and tortillas are no exception. Our Coconut Flour Tortillas are a simple and tasty solution, allowing you to enjoy your favorite wraps, tacos, and burritos without the extra carbs.
Made with coconut flour, butter, and a few simple ingredients, these tortillas are not only low in carbs but also high in fiber and nutrients.
Their mild flavor pairs well with a range of fillings, making them a staple for breakfast, lunch, and dinner, but for this recipe idea, we’ve added a little chili powder into the mix – just for a little spicy kick.
These keto tortillas are delicious and perfect to make quesadillas and tacos combined with your choice of meat and veggies. Perfect with Keto Queso
What You’ll Need
- 1 Bowl
- 1 Cast-Iron Skillet, Frying Pan
Ingredients
- 1 Cup Coconut Flour
- 4 Tbsp psyllium husk powder
- ⅓ Cup Butter (Or use Coconut Oil)
- ¼ tsp Garlic Powder
- ¼ tsp Cumin
- ½ tsp Red Chilli Powder
- 2 Cups Hot Broth or Hot Water
Instructions
- Add all dry ingredients to a bowl.
- Add butter and/or coconut oil and mix thoroughly.
- Pour hot broth into the bowl and stir with a spoon until the butter is melted and everything is well incorporated.
- Roll dough into a log shape.
- Grease a griddle, cast iron skillet, or frying pan lightly with butter or coconut oil, then heat to medium heat.
- Shape each part into a ball. On a sheet of parchment paper, take each ball and roll it out as well as you can. If necessary, use a piece of parchment paper on top of the dough. If the dough tears, it is easily fixed. Just keep working with it. Your goal is to get it spread out evenly.
- Grab a medium size pan lid, place it on top of the dough, twist, and lift. You will get perfectly round tortillas.
- Lift the parchment paper and place the tortilla over your hand, peeling the paper off with your other hand.
- Continue doing this until all of your dough is used. Don’t forget to use the excess dough to roll together for more tortillas.
- Put into the hot griddle until the bottom begins to brown, then flip. Cook both sides until nice and browned. Remove, and enjoy.
Notes
How to make these into Tortilla Chips…
Making tortilla chips is as simple as putting the tortillas in a hot oven for a few minutes until they turn crispy… A medium to hot ovenworks best, and best results are when you don’t stack them in the oven, but bake 2/3 at a time (depending on the size of your oven and how many racks you have inside the oven)
Couple these Tortillas with our super tasty Keto Queso
Tips & Tricks for low-carb tortillas
- Swap Coconut flour for Almond flour… The results will be almost exactly the same.
- Using Psyllium Husks for the first time…? If you get a dough that seems too thick or stiff, just remember this is normal and it will come right with a bit of kneading and once you’ve got it in the pan, it’s fluffy demeanor will reveal itself.
- Also noteworthy: Sometimes cooking with Psyllium Husks can result in a slight green or even purple colouration. This is perfectly normal and don’t let this put you off if it happens. You’ve done nothing wrong and they are perfectly normal.
- Not keen on the spices…? Fine, no problem, just omit them from the mix for plain low-carb tortillas.
Serving suggestions
Breakfast: Keto Breakfast Burrito with Avocado and Eggs
Ingredients:
- 1 Coconut Flour Tortilla
- 2 large eggs
- 1 tablespoon butter
- 1/4 avocado, sliced
- 2 tablespoons shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a small skillet, melt the butter over medium heat. Whisk the eggs in a bowl and pour into the skillet.
- Scramble the eggs until they are just set, and then season with salt and pepper.
- Warm the Coconut Flour Tortilla in another skillet or microwave for a few seconds until pliable.
- Place the scrambled eggs in the center of the tortilla. Top with avocado slices and shredded cheddar cheese.
- Roll the tortilla into a burrito and garnish with fresh cilantro. Serve immediately.
Description:
Start your day with this hearty Keto Breakfast Burrito, filled with fluffy scrambled eggs, creamy avocado, and melted cheddar cheese. It’s a perfect balance of protein and healthy fats, wrapped up in a soft coconut flour tortilla. This breakfast is quick to make and will keep you satisfied through your morning.
Lunch: Keto Chicken Caesar Wrap
Ingredients:
- 1 Coconut Flour Tortilla
- 1 cup cooked chicken breast, sliced
- 2 tablespoons Caesar dressing (sugar-free)
- 1/4 cup shredded Romaine lettuce
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon crispy bacon bits
- Fresh lemon wedge for garnish
Instructions:
- Lay the Coconut Flour Tortilla flat on a plate.
- Spread the Caesar dressing evenly over the tortilla.
- Layer the shredded lettuce, sliced chicken, Parmesan cheese, and bacon bits in the center of the tortilla.
- Fold the sides of the tortilla over the filling and roll tightly into a wrap.
- Slice in half and serve with a lemon wedge on the side.
Description:
For a light yet satisfying lunch, try our Keto Chicken Caesar Wrap. This wrap combines tender chicken, crisp Romaine lettuce, and rich Caesar dressing, all tucked inside a coconut flour tortilla. The addition of Parmesan cheese and bacon bits adds a savory crunch, making it a delightful midday meal that’s both nutritious and delicious.
Dinner: Keto Beef Fajitas
Ingredients:
- 2 Coconut Flour Tortillas
- 1/2 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 onion, sliced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup sour cream
- 1/4 cup guacamole
- Lime wedges for garnish
Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the bell peppers and onion, cooking until they are tender and slightly charred. Season with chili powder, cumin, salt, and pepper.
- Return the beef to the skillet and stir to combine with the vegetables.
- Warm the Coconut Flour Tortillas in another skillet or microwave until pliable.
- Fill each tortilla with the beef and vegetable mixture. Top with a dollop of sour cream and guacamole.
- Serve with lime wedges for squeezing over the top.
Description:
End your day with a sizzling plate of Keto Beef Fajitas. These fajitas feature tender beef strips and vibrant bell peppers, seasoned with a smoky blend of spices. Wrapped in a soft coconut flour tortilla and topped with creamy sour cream and guacamole, they’re a perfect way to enjoy a flavorful, low-carb dinner.
F.A.Q’s
Are tortillas Keto friendly…?
Traditionally, tortillas, like other breads, are made using corn and wheat flour… making them full of carbs and certainly not keto friendly at all.
These Keto tortillas are made using Coconut flour, (easily substituted for Almond flour if you prefer), and Psyllium Husk powder. This adds that vital structure to the dough without the need for yeast, flour or grains.
Can these tortillas be stored for later or another day?
Yes, absolutely. Keep them in the fridge inside plastic clingfilm – with a paper towel in-between each tortilla. They should stay moist and fresh for up to 5/6 days
Can Keto Tortillas be frozen?
They can. Store them for up to 2 months in a sealed plastic food bag. (usual rules when preparing to use – thaw at room temp or in the fridge before use.
Reheating is easy – 30 seconds in the microwave and they’re good to go.
Discover more great Keto Friendly Bread…
Wow. I can’t believe how great these tortillas are.
Highly recommend.