Low Carb Tortilla Recipe

772 · Sep 29, 2014 · 29 Comments

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Easiest Low Carb Tortilla Recipe

As a low carber, you’ve probably shouted, “Where’s the bread?” at least once. I know all about it, it’s a tough craving to get over. Thats what made me so eager to put together this low carb tortilla recipe.

I’ve been without wheat bread for over 2 years now but it took me a few months to get past it. And by a few I mean like 5.

Best Keto Tortilla Recipe You’ll Try

This low carb tortilla recipe is versatile and simple to make. I most often use them as a burritos, soft tacos or enchiladas. The egg and coconut flour didn’t have a dominant flavor, instead the seasonings were put at center stage.

★ ★ ★ ★ ★
These are so good! Thank you for this recipe. I These remind me so much of the corn tortillas at my neighborhood taco stand! I’m so thrilled. My boyfriend who does not do low carb even raved about them!
– Hillary

That being said, use seasonings that compliment your dish or palette (i.e. garlic, basil, etc.). Texture and strength was what I was looking for and I’m happy with how both turned out. I made mine a little thicker than I would have liked. But that’s due to my terrible pouring.

This is officially my go-to tortilla recipe for those days I’m sick of salads and scrambled eggs.

Make low carb tortillas at home

Coconut Flour –Bob’s Red Mill Coconut Flour

3.64 from 72 votes

The new go-to tortilla recipe for those days that your sick of salads and scrambled eggs.

CourseEntree

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 54 kcal

Author Andres Regalado

Ingredients

1/3cupwater
3/4cupegg whites
1/4cupcoconut flour
1/2teaspoonsalt
1/2teaspooncummin
1/2teaspoonchili powder

Instructions

Combine all ingredients using food processor or blender. Let mixture rest for 7-8 minutes to allow coconut flour to absorb some of liquid.
Preheat a lightly oiled 10-inch nonstick skillet over low-medium heat.
Once moderately heated, pour 1/4 cup or so of the batter into the center while tilting to spread the batter to about 7-8 inches in diameter. Flip tortilla once the top is no longer shinny and sticky. Repeat for second one.
At this point the skillet is most likely fully heated. So, reapply oil and *pickup* the skillet and pour batter using same tilt technique and place back onto burner. Repeat for fourth one.
Place each on parchment paper and slightly wipe off any access oil. Do not stack as they may stick to each other.

Recipe Notes

NET CARBS: 1.84g

Nutrition Facts

Low Carb Tortilla Recipe

Amount Per Serving

Calories 54Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 4.34g1%

Reader Interactions

Comments

Rachel says
September 30 at 4:02 pm
I don’t miss bread itself, so much as I miss the convenient and versatile food vehicle that bread can be. I usually buy some low carb tortillas at Walmart because I dont need them to be gluten free. Will have to try these soon.
Reply
- Andres Regalado says
  September 30 at 7:18 pm
  Rachel, that’s a great way to put it and I completely agree.
  Reply
carol says
October 23 at 11:07 pm
how many tortillas do you get from this recipe? i see that it says it serves 4, but do you get more than 4 tortillas?
Reply
- Andres Regalado says
  May 24 at 11:28 pm
  I got about 4-5 medium tortillas. Hope you enjoy the recipe, Carol.
  Reply
Martha says
October 28 at 12:39 am

You are a cooking genius! I’ve tried many a low-carb tortilla recipe; all failed…until yours came along. Bravo! Extremely creative. You should be written up in the “New York Times.” Thank you for all your efforts, patience, and sharing. Your website gets better and better. Keep up the good work.
Reply
Shonna says
November 6 at 9:58 am
Do you think these would freeze well?
I eat low carb, but my husband needs high everything to maintain his weight so I like to be able to freeze low carb foods so they don’t go bad before I can eat them.
Reply
Luz says
November 6 at 8:47 pm
Hey Andres, this is the first time I ever visit your blog and by scrolling down your recipes I can already tell that’s great! I literally just read your story and I think it’s truly inspiring. So you speak español? I’m from Argentina and I’d really like to know more about your story, do you have an email account for me to contact you? -if you don’t mind my asking- 🙂 I’m starting following you on IG right now! By the way, do you think I can use almond flour instead of coconut flour? I can’t find coconut flour where I live 🙁
Reply
- LordByron says
  July 27 at 6:41 pm
  This is a bit late, but the flavor and texture might be slightly different, but if you have almond flour it’d at least be worth a try.
  Reply
Dorcas says
November 12 at 7:55 pm

I think this recipe changed my life. I made it exactly as stated, but with basil instead of chili powder, and I was able to make 9 smaller tortillas instead of 4. Each one clocks in at less than 30 calories, which is mind-blowing.
These tortillas are also extremely satisfying, and I’ve been having three of them at a meal. I’ve been pairing them with arugula, gruyere cheese, cucumbers, and grape tomatoes, but they would also be good with some meat and guac. Ever since I’ve been counting calories, I have had an unhealthy love-hate relationship with any bread, but this recipe has rectified the whole situation.
Also, I accidentally left one on the stove too long, but it ended up being super toasted, and even more delicious (I like my bread extra toasted and my vegetables very carmelized haha…).
See Also
Low-carb vegetarian recipes
Reply
Kim says
November 29 at 9:00 pm
These look great. I cannot wait to try. I do miss bread, and I bet these can be very versatile and able to make “chips” with. Thank you!
Reply
- Andres Regalado says
  December 3 at 6:32 pm
  Trying this recipe to make “chips” is a great idea, Kim!
  Reply
TJ says
January 8 at 11:52 am
Could you use almond flour in place of coconut flour??
Reply
- Andres Regalado says
  January 20 at 4:16 pm
  I haven’t tried substituting almond flour for coconut flour in this recipe. I don’t think it would work as well considering almond flour may give it a more “grainy” texture and it absorbs a lot less liquid then coconut flour, so you would need to play with amount of liquid in the recipe.
  Reply
  - Alexis says
    February 9 at 3:43 pm
    Do you have a different recommendation for replacing coconut flour? I’m new to the carb free and my boyfriend is allergic to coconut :-/ Thanks in advance!
    Reply
    - Assistant Becca says
      May 14 at 11:24 am
      Alexis, we apologize for the long delay in our response. Your question was placed into our spam folder and we just found it! Coconut flour has a much different texture than other low carb flours. It absorbs a lot of moisture, whereas almond and other nut flours do not.
      If you’re not concerned about using wheat products, you may want to consider purchasing some Bob’s Red Mill low carb baking mix. I also have a coconut allergy, so I’ve been using the low carb baking mix for nearly all of my baked goods. Keep in mind, however, that it is not paleo, nor is it gluten-free, but it is low carb. I hope that helps!
      Reply
Hillary says
January 29 at 8:32 am
These are so good! Thank you for this recipe. I These remind me so much of the corn tortillas at my neighborhood taco stand! I’m so thrilled. My boyfriend who does not do low carb even raved about them!
Reply
Angi says
February 1 at 8:16 pm
Thanks for sharing these! I will be posting them on journey-for-control on a post entitiled what about the bread.
Reply
John Donaldson says
February 14 at 4:45 pm
Want to try this. Can you use the egg beater brand egg whites?Also..how do you store them? Do they last a while?
Reply
Mary says
March 2 at 3:09 pm
How strong do the flavors of cumin and chili powder come through?
Reply
Pauline says
March 2 at 6:29 pm
Roughly how many eggs are used to get 3/4 cup of egg whites? Can’t WAIT to try this recipe. Love to make quesadillas! Thanks!
Reply
- Assistant Becca says
  April 5 at 12:53 am
  Pauline, one large egg white weighs about 1 ounce, so 6 whites would be 3/4 of a cup
  Reply
lora says
March 28 at 1:31 pm
What is the shelf life of these wraps and can they be frozen if making a large batch for a week or two?
Reply
- Assistant Becca says
  April 5 at 12:26 am
  If you store them in a zip top bag in the refrigerator, they should stay good for a week or so. If you want to freeze them, be sure to place a piece of waxed paper between the tortillas so they don’t stick together. Wrap them in plastic wrap and a layer of aluminum foil over the plastic
  Reply
Ashley says
April 3 at 3:37 pm

I’m trying these right now! 🙂 Can’t wait to try them! I didn’t have chili powder so I experimented a little bit and added a dash of cayenne and paprika.. A little random, but I thought it would be worth a try. 🙂
Reply
paula says
June 10 at 11:58 pm
Can any other “flour” be used in lieu of the coconut flour?
Reply
- Assistant Becca says
  June 12 at 10:30 am
  Paula, coconut flour is vastly different than other low carb flours in that it absorbs a lost more moisture. If you’re going to use a different low-carb flour, we can’t guarantee that you’ll have the same results. That being said, if you don’t have an issue with wheat or gluten, there’s a low carb baking mix manufactured by Bob’s Red Mill that I personally use in many of my low carb recipes. You may be able to find it in the specialty food area of your grocery store, or you can purchase it from the Bob’s Website, but I’ve found the best price for it on Amazon. Good luck!
  Reply
Frederic says
November 24 at 6:00 am
I had to add al little more water because the batter was a bit too thick but it ended up just fine!
Reply
Julia Gonzalez says
March 22 at 10:06 am
Adres — thank you! I can’t wait to try some of your recipes.
Reply
Karen says
April 28 at 7:09 pm
Will these work with whole eggs instead of just egg whites?
Reply

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Make low carb tortillas at home