If you are experimenting with paleo diets, these low carb paleo coconut flour tortillas of only 3 ingredients will leave you truly enchanted. They are coconut flour tortillas ideal for paleo diets and to lose weight that you can fill with whatever you like the most.
The main thing to worry about with coconut flour is that it absorbs a lot of moisture. It can also be a bit brittle. But it is cheaper than many other low carb flours, not to mention on the lighter side compared to almond flour.
You may be interested in reading more information about low-carbohydrate diets and their benefits for reducing weight and treating some autoimmune conditions.
This is a great idea to combine coconut flour with eggs and a third ingredient which is almond milk. It may sound really incredible to you that something can be made with these ingredients, but the reality is that you not only get really consistent coconut flour tortillas, you also get really tasty tortillas that are compatible with any of your favorite stews that you usually use with corn tortillas. , for instance.
They are just as sturdy as “real” flour tortillas. You can fold or roll them, and they won’t rip or crack, just within reason. That makes them perfect for both paleo tortillas and low carb tortillas.
One reason these are the best low carb paleo tortillas it’s how simple they are. And, the fact that they are super light is just a bonus. Only 55 calories and 1 gram net carbs each.
Add some sea salt to the low carb tortilla dough, so they don’t bring out the slight sweetness that the coconut flour brings.
You can also customize them with your own herbs and seasonings to your liking. Perhaps an Italian seasoning would be a great addition if you fancy something tasty. Or, how about a little cumin or paprika for a little Mexican flavor?
Tips before making your paleo coconut flour tortillas
Even though they only have three simple ingredients, getting the ratios to work together properly sometimes requires adjustments. Gluten-free to put together, these low carb tortillas take a bit of practice, but they’re worth it.
How to get the right consistency
The most important thing to keep in mind is the correct consistency of the coconut flour batter before frying. It should be liquid and easy to pour, but not as thin as water.
Don’t forget to let the dough rest for a couple of minutes after mixing, to allow for the thickening process that is natural for coconut flour. Only then can you judge the consistency.
One thing to keep in mind is that different brands of coconut flour vary. This will affect the exact amounts needed when adding liquid ingredients. You may have to do your own experiments.
The dough must be liquid for these to appear. low carb paleo special tortillas. If the batter is too thick, add additional eggs and almond milk in equal proportions to thin the batter.
Equal proportions are critical here. The tortillas will also taste eggy if you add only eggs, but they won’t hold together if you add only milk. If it’s too thick overall, you’ll end up with pancakes or even something akin to scrambled eggs.
As long as you lose weight properly, you’ll be fine.
Process for frying paleo coconut flour tortillas
The second part of the recipe is the process of frying them. Stovetop temperatures vary, so you may need to adjust yours accordingly. If you have an electric stove, or if you don’t see the tortillas darkening on the side of the pan after 60-90 seconds, you may need to increase the temperature to medium-high.
these paleo tortillas should develop darker spots. If you only see a light golden color, like a pancake, you should increase the temperature and try the next one again. To be honest, the first batch usually doesn’t come out as perfect as we want, but the rest turn out great.
Finally, don’t forget to re-grease the pan with each new tortilla. Even then, a nonstick pan works best. A hard-anodized pan or a ceramic-coated pan to avoid Teflon is fine, but any nonstick pan will work.
How to store coconut flour tortillas
Tortillas store well in the refrigerator, so you can make a batch of them each week and use them for lunch throughout the week. The best way to store them is with paper towels between each one, to absorb moisture.
You can freeze the coconut tortillas. Simply place parchment paper between them and freeze.
Thaw them in or out of the refrigerator before using, and wipe with paper towels if any moisture remains.
Hopefully the suggested solutions to the above problems are helpful. But it takes some practice to get this right. Some good ways to use them are:
- Tacos – Simply brown some meat with some homemade taco seasoning. You can make bang bang shrimp tacos with these tortillas.
- Quesadillas: fill them with shredded chicken and melted cheese.
Low-Carb Paleo Coconut Flour Tortillas
carb. total 4grs
carb. net 1gr
sugar 1 gr
- 1/2 cup coconut flour
- 6 large eggs (up to 7-8, see notes)
- 1 1/4 cups unsweetened almond milk (up to 1 1/2 cups, see notes; you can also use any milk of your choice; use a nut-free coconut milk drink).
- 3/4 teaspoon sea salt (optional)
- 1 tablespoon unflavored gelatin powder (optional – for more flexible and resistant tortillas)
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon paprika (optional)
In a large bowl, mix all ingredients until smooth. Let the dough rest for a minute or two to account for the natural thickening caused by the coconut flour.
The dough should be very runny just before cooking; it should pour easily (add more almond milk and eggs in equal proportions if necessary to achieve this).
If you are using the optional gelatin, add it last. Sprinkle over the top of the batter and beat as you do to avoid clumping. Then add an extra 1/4 cup of almond milk.
Heat a small (8-inch diameter) skillet over medium-medium-high heat and lightly grease (use oil of choice). Pour 1/4 cup (60 mL) of batter over skillet and immediately tilt quickly in different directions to distribute it evenly, like making crepes.
Cook, covered with a lid, until the edges are golden brown and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (approximately 1-2 minutes). Flip, cover again and cook until browned on the other side (1-2 more minutes). Repeat until the dough is used up.
The exact amounts of eggs and milk needed may vary slightly based on your brand of coconut flour, how tightly it sits in the measuring cup, etc. The previous post explains how to get the right consistency and how to thin the batter if it’s too thick.
To get the best low carb paleo coconut flour tortillascheck out the additional preparation and troubleshooting tips in the previous post.
An optional gelatin variation is an option for more flexible and resilient tortillas. This requires an extra 1/4 cup of almond milk.
Portion size: 1 tortilla of 20 cms. diameter. Nutrition information does not include optional ingredients.