Quick 3 Ingredient Keto Coconut Flour Tortillas And Keto Coconut Flour Crunchy Taco Shells (No Eggs)

coconut flour

🥗Healthier: almond flour

💰Cheaper: sunflower seed flour

Almond flour is lower in carbs and has a similar texture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: chia seeds

Flaxseed meal can be used as a vegan egg substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

baking powder

🥗Healthier: baking soda + cream of tartar

💰Cheaper: homemade baking powder

Homemade options can be cheaper and healthier.

In a medium mixing bowl, combine 1/2 cup coconut flour, 2 tablespoons psyllium husk powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Whisk until fully combined and no lumps remain.

Add 1 tablespoon of avocado oil and 1 cup of warm water to the dry ingredients. Whisk until fully combined and a smooth dough forms.

Press the dough into a firm ball and massage it in your hands for 1-2 minutes until smooth and slightly moist. If the dough is too sticky, add a small amount of psyllium husk powder and massage it in.

Allow the dough to sit uncovered at room temperature for about 10 minutes to absorb moisture and bind together.

Preheat an 8 or 10 inch skillet over medium heat.

Divide the dough into 2-3 portions for 10 inch tortillas or 6-8 portions for 8 inch tortillas, depending on thickness preference.

Line a clean work surface with parchment paper and draw a circle as a guide for the tortilla size.

Take one portion of dough and press or roll it out to the desired size using parchment paper to prevent sticking.

Lightly spray the preheated skillet with oil and carefully place the tortilla in the skillet. Cook for 2-3 minutes, depending on thickness, until it lifts easily from the skillet.

Flip the tortilla using a spatula and cook for another 1-2 minutes until golden on both sides. Remove from skillet and allow to cool completely before using.

Repeat the cooking process for remaining tortillas, spraying the skillet with oil before each tortilla.

For taco shells, preheat the oven to 375 degrees Fahrenheit and cut 6-8 pieces of foil into 8x8 inch strips, rolling them into loose tubes.

Line two large baking sheets with parchment paper and spread 2 tablespoons of oil evenly on each sheet.

In a medium mixing bowl, combine 1 cup coconut flour, 2 tablespoons xanthan gum, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Whisk until fully combined and no lumps remain.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens