Coconut flour is a fantastic alternative to wheat or corn flour because it’s high in fibre and low in carbs!

It also has a light flavor that pairs well with both sweet and savory fillings like eggs and cheese, Mexican dishes, grilled chicken or even sugar-free chocolate spread.

It’s no secret that a lot of people are looking for low carb tortilla wraps as the keto diet continues to grow in popularity. A few years ago, coconut flour was just starting to become popular and now it is everywhere!

Simple 5-minute coconut flour tortillas

These tasty tortillas are not only absolutely delicious…but the best part? They are oh-so-easy to put together too. It’ll take you about 5 minutes to whip these up.

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Plus, there are only three basic ingredients for this recipe. You probably have them all at home already!

All you need is coconut flour, baking powder, and 8 egg whites. By the way, don’t toss the yolks! You need exactly 8 egg yolks to make these fantastic dairy-free low carb chocolate chip ice cream bars!

Why coconut flour?

There are other versions of low-carb and keto tortillas out there that require whole psyllium husk or almond flour combined with tapioca flour. But this easy version is simply coconut flour tortillas. No fuss, just yum!

So, why coconut flour?

Coconut flour has a lot of benefits, but one is that it is very low in inflammatory omega 6. In our modern diet, we have an imbalance of omega 3 (anti-inflammatory) to omega 6 (inflammatory) ratio.

Coconut flour is also incredibly economical. You can make an entire batch of keto tortillas with just 1/3 cup of coconut flour.

How many carbs are in coconut flour tortillas?

These tortillas are naturally gluten-free, grain-free and low carb. They contain approximately 12 grams of net carbs for the entire batch!

You can divide them into 6 small tortillas (2g net carbs per tortilla) or make 3 large coconut flour tortilla wraps (4g net carbs per tortilla wrap).

Nutritional values from

A healthy bread alternative

Keep in mind, you don’t have to be low carb to enjoy this recipe. These tortillas are perfect for anyone who is gluten-free, paleo, or just wants a change of pace.

But, if you have been advised to go low-carb, gluten-free, or wheat-free, many people panic at the loss of their bread and grain products.

What will you eat for lunch? What will you serve in the daily lunch box?

Well, I have made it my personal mission to solve that question one recipe at a time. In fact, I have a large number of healthy low-carb and grain-free recipes on this site, both for adults and for children.

However, today’s recipe is one that is near and dear to my heart! I absolutely LOVE this tortillas recipe. It’s simple and delicious, and the options for filling it are endless.

But if you would like a traditional bread for lunch, why not try my almond flour bread, coconut flour bread or cheesy garlic bread.

Serving suggestions: 8 options

Let’s talk about some ideas for using these tortillas made with coconut flour.

This recipe is incredibly economical. With coconut flour, a little goes a long way. It is naturally gluten-free, and naturally extremely low in net carbs.

Plus, these versatile low-carb tortillas can be used in both sweet and savoury recipes. They can also be used any time of the day for breakfast, lunch, dinner, or a snack! You can use these just like you’d use any flour tortillas or corn tortillas. Here are a few ideas to get you started:

1. Make a breakfast burrito

This one is easy – for a breakfast burrito just add bacon, eggs, and cheese or whatever other low carb ingredients you like. Sausage and avocados work well too!

2. Create lunch wraps

Make lunch wraps and fill these keto tortillas with turkey and veggies for an easy low-carb meal. I also like to stuff mine with my favourite salads to add a nice crunch. Spread some pesto or cream cheese all over before adding the filling. It makes sure lunch is never dry and adds extra flavour.

3. Try Mexican food like fajitas or tacos

Here’s a favourite way to use this tortilla recipe! Simply add some taco seasoning, cumin, paprika, onion powder and garlic powder to the coconut flour tortillas before frying them.

Then, stuff them with grilled chicken, taco salad or steak fajitas and your favorite low carb veggies.

Don’t forget your favorite taco fillings like cheese, sour cream and plenty of hot sauce drizzled over this tortillas recipe!

4. Strengthen your lettuce wrap

Add these low carb tortillas as a shell around your favourite lettuce wraps (like this buffalo chicken version!) to make them more sturdy so they don’t fall apart.

5. Use tortillas as a side dish

A simple use is to add them as a side dish to your main meal. Why not serve with my low carb/keto beef chili, sour cream, shredded/grated cheese, and some guacamole?

Yes they will probably fall apart and kids will end up eating with their hands, but heck, who doesn’t do that when they go and grab a takeout?

6. Pair with a curry

I am curry obsessed, so it’s no surprise that I love pairing coconut flour tortillas with my favourite curries.

Add the coconut flour tortilla to your favorite chicken curry dish or with this Maylasian beef for an extra special dinner!

7. Layer with jam

Turn these coconut flour tortillas into a dessert by adding some sugar-free jam with chia seeds.

You could even add peanut butter or almond butter!

8. Make a tortillas dessert wrap

Another dessert idea for these low-carb tortillas is to turn them into a sweet dessert wrap. Simply add some keto sweetener to taste and some vanilla. This would make a yummy after-school snack with cream cheese, sugar-free chocolate spread, and berries inside, alongside a large glass of unsweetened almond milk. Yum!

Tips for making coconut flour tortilla recipe


Now that you know all the yummy things you can do with these gluten free paleo tortillas, let’s chat about how to make them perfectly every single time.

You’ll find the full recipe in the card below, but here are my top tips to make perfect tortillas!

  • Use a large mixing bowl to mix up this dough. You’ll have to do a good amount of whipping to get the lumps out, so give yourself plenty of room.
  • The tortilla dough is much thinner than a traditional wheat tortilla. No rolling pin or tortilla press is needed for this recipe! All you need to do is mix up the batter and pour it carefully into the preheated pan.
  • Heat a small skillet over high heat, and add coconut oil to it. Once the oil is shimmering, you can turn the burner down to medium-low heat and add the dough to the hot skillet.
  • The tortilla will cook for about one minute on each side. You’ll know it’s done when it starts to get a golden brown tint and bubbles slightly.
  • If you have a hard time flipping them, I recommend using a large spatula.
  • I personally enjoy warm tortillas, but you can also serve them at room temperature or chilled.

Can I freeze coconut flour tortillas?

If you want to make a second batch or even a third to freeze, you absolutely can! Just double or triple the recipe to make a big batch of tortillas, and cook as directed above.

To freeze, I recommend layering the tortillas recipe between parchment paper sheets. This will keep them from sticking together

To use, thaw them for an hour or so in the fridge. Or, peel off the parchment paper and wrap them in a paper towel. Give them a quick blast in the microwave and enjoy!

Can I use almond flour for coconut flour?

No, you can’t. These low-carb flours have totally different properties and are not interchangeable. However, you can easily make almond flour tortillas instead of coconut tortillas if that’s what you prefer.

Give these almond flour keto tortilla recipes a try. They are only 2g net carbs per tortilla and very soft and pliable.

If you are new to low-carb baking, then you may not be accustomed to using coconut flour and all its foibles.

You may find almond flour a little bit more forgiving. Will you prefer the taste? You’ll have to make both of these tortillas and see!

Low-carb coconut flour tortilla wrap recipe

Watch the video to see how easy these coconut wraps are.

More keto bread recipes

Low-Carb Coconut Flour Tortilla Wraps Recipe

Watch how to make coconut flour tortilla wraps – even if you’re not low-carb. They are the perfect easy low-carb gluten-free wrap for a healthy lunch/dinner.  
5 from 1 vote
Print Pin Rate
Course: bread, Coconut Flour Recipes
Cuisine: Dairy Free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: Coconut Flour Tortilla Wraps
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 tortilla wraps
Calories: 49kcal
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  • Frying Pan


  • 1/4 tsp baking powder
  • 30 g coconut flour
  • 8 egg whites (from medium eggs)
  • coconut oil for frying


  • In a large mixing bowl, add the baking powder and coconut flour. Add the egg whites and mix with a whisk until lump free (it ends up being quite a thin mixture).
  • Melt coconut oil in the frying pan, then fry a small amount for each tortilla wrap, one at a time.  
  • Flip each tortilla wrap when it starts to bubble and goes brown on the underside. 
  • Serve with your choice of filling for breakfast, lunch or dinner.



Nutrition panel shows values when the mixture makes 6 tortilla wraps. You may decide to make smaller or larger tortilla wraps, and so you will need to calculate the nutrition accordingly.
The entire mixture is 24g total carbs, 12g fibre = 12g net carbs in the entire recipe. So for example, if you make:
  • 6 wraps = 2g net carbs each
  • 4 wraps = 4g net carbs each


Serving: 1tortila wrap (serves 6)Calories: 49kcalCarbohydrates: 4gProtein: 5gFat: 1gSodium: 8mgPotassium: 8mgFiber: 2g

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Recipe Rating


  1. Katherine says:

    How long will these last in the ice box and what is the best way to store them? Can theses be frozen and if so how long will they last in the freezer?

    1. I think they may be too delicate to freeze, I have never tried. But if you do successfully freeze them, please come back and let me know how they survive.

  2. Sarah J Hite says:

    I made these. They were delicious. I put a few in the freezer but they were only there for about 48 hours. I wrapped them in plastic wrap and thawed on the counter. Came out great.

    1. Brilliant!!! Thank you for reporting that freezing works, I still haven’t managed to try (they all get eaten in our house) so I’m grateful for the positive feedback and tips!

  3. Can almond flour be substituted for the coconut flour?? And emwhole eggs vs just egg whites?

      1. What to do with the egg yolks? I usually avoid recipes with egg whites one because of that. Any ideas? thanks

  4. 5 stars
    Do you think these would work for tortilla chips? I am thinking that I could cut them into triangles and bake them until crisp?
    Every recipe that I have to roll out, turns out a flop. I can’t roll thin enough. But these might get crisp before they burn?

  5. 5 stars
    How many egg whites would I need if I use large eggs?

    1. The recipe calls for 8 medium egg whites, so if you are using large eggs, I would use 6. You may need to adjust how much coconut flour you use. With most coconut flour recipes, I often have to add an extra tbsp or two of coconut flour depending on how humid the weather is and which brand I am using. It is quite easily affected by the moisture in the air and then its ability to swell and absorb liquids such as egg whites.

      1. Julia Sambo says:

        Can you tell us what the fluid measurement for your 8 egg whites is? I have used recipes before that tell the fluid oz/ml of egg whites. This would then eliminate the whole substitution figuring. You would even be able to use small eggs if that is all you had.

        1. Elizabeth says:

          1 large egg white is 1 fluid oz or 2 Tbsp

  6. Claire O Dea says:


    How long do you think these could be stored in the fridge?

  7. This recipe proved to be a disaster. I carefully measured all the ingredients but, as I added the egg whites the coconut flour just absorbed them and I ended up using 12 medium egg whites.I heated the pan with the coconut oil and ladled in the mixture which was still rather thick for a batter (I had, by this time, run out of eggs). I flattened the batter to make a thinner tortilla but when I came to flip it it was firmly stuck to the pan.
    Any ideas for making something else with a coconut flour and egg white batter?

    1. Hmm … I’m not quite sure what went wrong here as the recipe only requires 30g / 1/3cup so it almost seems impossible to use 12 egg whites. And did you use enough coconut oil, and is your frying pan reliable to flip tortillas/pancakes? I know I have 2 frying pans, one I rely on for tortillas and pancakes, the other pan always sticks no matter what I do so I keep that pan for my scrambled eggs.

  8. What in the world do you do with 8 yolks every time you make these?

    1. I find it’s best to just buy the carton of egg whites… located in the fridge section right next to the carton of eggs. This saves a lot of wastage as I can never seem to find a suitable use for the leftover yolks.

  9. 5 stars
    Hi can I use whole eggs not just egg whites ?

  10. Can I use the whole egg instead?

  11. Rose Axelson says:

    Hello. Any recipe ideas to use up the yolks that are not used in this recipe?

  12. Any suggestions on how I can turn these into tortilla chips?

  13. 3 stars
    These make better pancakes than they do tortillas. Way too thick, I measured super carefully like other people have. Fortunately, I have a sweet tooth so I’m enjoying my pancakes for dinner.

  14. Cheryl Reynolds says:

    I am going to try this recipe, but I REALLY WISH that recipe developers would stick with one type of measurement. For example, you list the coconut flour amount by weight, but then say “8 egg whites from medium eggs.” For one thing, I don’t know anyone who uses medium eggs for anything. For another, can this not be given as a weight so that if we happen to have all extra large eggs, we know how many/how much egg white to use? I suspect that this may be part of the reason some have complained that the recipe didn’t work out.

    But the inconsistencies in recipes is a big problem on many blog sites. Part of the ingredients give liquid volume measurements and part will be listed by weight. Should pick one and stick with it.

    1. I actually spend a LOT of time converting all my recipes to grams for those who like to cook by the most accurate method, weight, and cups for those who still like to use cups. You simply switch between the two values using the BIG red buttons 🙂 I believe it is only the US that uses large or extra large eggs.

      1. Janine K Johnson says:

        I tried changing using the red buttons, and everything converts to the new measurements except for the egg whites. To be safe, probably better to use the measurement for one egg white for a medium egg, which would be equal to 33g.

      2. We use extra large, large, medium and small eggs in the UK. Generally, US eggs are smaller. For anyone who is interested, here are the conversions…

        1 extra large UK egg = 1 US jumbo egg
        1 large UK egg = 1 extra large US egg
        1 medium UK egg = 1 large US egg
        1 small UK egg = 1 medium US egg

        I think the UK sizes are the same across Europe.

        1. Can you tell me whether the US or UK measurements equate to Australian egg weights

  15. Can the coconut or almond flour be exchanged for tapioca or potato flour

    1. As someone with a nut allergy, I’ve found sunflower seed flour to be a great substitute for almond flour.

  16. 3 stars
    I really like this recipe. Hate that it takes so many eggs. Lol but i don’t know about this being a tortilla! More like a pancake throw some stevia in there and some blueberries or strawberries.. that would be a tasty treat!

    Also my batter was super thick I had to add another egg white and still wasn’t very thin

    1. 8 egg whites … is 1 cup, you can buy just the egg whites in the milk department at Walmart.

      1. I was wondering 8 egg whites are equivalent to what!? Thank you for that! I’d rather buy egg whites instead of using actual eggs.

  17. I have an egg allergy, any idea what can be used as a substitute?

    1. It is possible to make egg white substitute with flaxseeds. It hass been several years since I tried so I don’t quite remember but I think you need to grind flaxseed and let it sit in water, or boil whole flaxseeds until it becomes gelatinous. Might want to google a recipe first. It is worth a try!

    2. I tried with chickpea brine last night. Disaster!! So looks like eggs are the binder here!

    3. There is a vegan egg substitute called just egg I believe at Trader Joe’s n possibly Whole Foods it’s plant based n looks just like eggs

  18. 4 stars
    I loved these tortilla wraps! I actually made mine in trays in the oven and they were fabulous with fresh veggie fillings. Thanks for the recipe 🙂

    1. Joanne Pilling says:

      Can you give more details please

  19. Haven’t tried these yet. Wondering if they would hold up enough to serve as a burger bun. All the posts I see for hamburger buns have 250-300 calories just for the bun! My puny calorie allowance won’t allow that. Don’t like lettuce wrap.

      1. 5 stars
        30 grams doesn’t equal .33 cups

  20. 2 stars
    It resembles more of a pancake, but taste more like a egg white omelette. I’m sorry I didn’t like it all that much….

  21. Jacqueline Wright says:

    How are these stored once they’re made?

  22. 5 stars
    Morning, I have all the ingredients to make these wraps. I use egg white container, so how much to use.