3 Ingredient Coconut Tortillas | Vegan, GF, Keto, Low Carb

coconut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and higher in protein.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative, while silken tofu is a cost-effective substitute.

Combine coconut flour and celium husk in a bowl and mix well to prevent clumps.

Add warm water to the dry ingredients and mix with a spatula until it comes together.

Let the mixture sit for a bit to hydrate the celium husk fully.

Knead the dough by hand until it feels uniform and consistent in moisture.

Divide the dough into four or six equal portions, either by eyeballing or weighing them.

Roll each portion between two sheets of parchment paper using a rolling pin, rotating a quarter turn after each roll for even shape.

Stack the rolled tortillas with parchment in between until all are rolled out.

Preheat a griddle or skillet over medium heat, checking the warmth by hovering your hand above it.

Gently flip a tortilla onto the skillet, peeling back the parchment paper after placing it down.

Cook for a couple of minutes until the color changes, then flip and cook for another couple of minutes on the other side.

Transfer cooked wraps to a plate, tortilla warmer, or cooling rack, and repeat with remaining dough.

Store leftovers at room temperature or in the fridge/freezer for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens