34+ Mouth-Watering Keto Coconut Flour Tortilla Recipes for Your Low-Carb Lifestyle

If you’re following a keto lifestyle, you know that finding versatile and delicious low-carb recipes can sometimes feel like a challenge.

One key component to any keto meal is having the right base for wraps, tacos, or even a simple side to your dish.

Enter coconut flour tortillas — a gluten-free, low-carb, and fiber-packed option that’s perfect for keto dieters.

But just one recipe can get a little repetitive after a while, so why not shake things up with over 34+ unique keto coconut flour tortilla recipes?

Whether you’re craving something savory, sweet, or a bit of both, these coconut flour tortilla recipes offer an impressive variety of flavors, textures, and fillings.

From classic savory garlic and herb versions to dessert-inspired cinnamon-sweet creations, the possibilities are endless.

In this post, we’ve compiled a comprehensive list of over 34 coconut flour tortilla recipes to help you elevate your keto meals while keeping your carb count low.

Get ready to explore a world of tortilla recipes that will not only satisfy your taste buds but also keep you on track with your keto diet.

From simple wraps to indulgent, flavor-packed meals, you’ll find the perfect tortilla recipe for every occasion and craving.

34+ Mouth-Watering Keto Coconut Flour Tortilla Recipes for Your Low-Carb Lifestyle

With over 34+ creative and delicious keto coconut flour tortilla recipes at your fingertips, you’ll never run out of options for your low-carb meals.

Whether you’re looking for something savory, sweet, or a little spicy, these recipes are perfect for making tortillas a fun and versatile part of your keto diet.

They’re easy to prepare, customizable to your taste, and the ideal companion to a variety of fillings — from fresh veggies and grilled meats to indulgent cheese and creamy sauces.

By embracing these recipes, you can turn every meal into something exciting, filling, and guilt-free.

So grab your coconut flour, get your skillet ready, and let’s get cooking!

Classic Keto Coconut Flour Tortillas

Light, pliable, and perfectly neutral in flavor, these classic coconut flour tortillas are a great substitute for traditional flour tortillas.

They work well for tacos, wraps, quesadillas, or even as a base for keto flatbread pizzas.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup psyllium husk powder
• 1/4 tsp salt
• 1 cup boiling water
• 1 tbsp olive oil (plus more for cooking)

Instructions:

1. In a mixing bowl, combine coconut flour, psyllium husk powder, and salt.
2. Add boiling water and olive oil, stirring with a spatula until a dough forms.
3. Let the dough rest for 5–10 minutes to allow it to firm up.
4. Divide the dough into 4–6 equal portions. Roll each into a ball.
5. Place each ball between two sheets of parchment paper and roll into a thin circle.
6. Heat a nonstick skillet over medium heat and lightly oil it.
7. Cook each tortilla for 1–2 minutes per side or until golden brown and flexible.

Soft, flavorful, and incredibly versatile, these tortillas hold up well to both hot and cold fillings.

They store well in the fridge and can be reheated quickly in a dry skillet or microwave, making them a meal prep staple for keto dieters.

Herbed Coconut Flour Tortillas

Infused with herbs and a touch of garlic, these tortillas bring a burst of flavor to your keto meals.

Ideal for savory wraps, grilled chicken gyros, or simply enjoyed warm with butter or olive tapenade.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1 cup hot water
• 1 tbsp avocado oil

Instructions:

1. Combine coconut flour, flaxseed meal, garlic powder, herbs, and salt in a large bowl.
2. Add hot water and avocado oil, mixing well to form a dough.
3. Let the dough rest for 5–10 minutes to firm up.
4. Split the dough into 4 balls and roll each between parchment paper until thin.
5. Cook each tortilla in a lightly greased nonstick skillet over medium heat, about 2 minutes per side.

These tortillas offer a delicious herbal twist to the traditional version, giving your wraps and snacks more depth and complexity.

They also pair beautifully with Mediterranean flavors and are great served warm alongside soups or stews.

Cheesy Coconut Flour Tortillas

For a richer, indulgent flavor, try these cheesy coconut flour tortillas.

The cheese adds fat and flavor, making these perfect for grilled sandwiches, cheesy quesadillas, or simply as a snack on their own.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup grated mozzarella or cheddar
• 1 tbsp psyllium husk powder
• 1/4 tsp salt
• 1/2 cup hot water
• 1 tbsp butter or ghee (for cooking)

Instructions:

1. In a bowl, mix coconut flour, cheese, psyllium husk, and salt.
2. Pour in hot water and stir until the mixture forms a thick dough.
3. Rest the dough for a few minutes to allow it to absorb the moisture.
4. Divide into 4 balls and flatten each between parchment paper with a rolling pin.
5. Cook in a buttered skillet over medium heat for 2–3 minutes on each side or until lightly crisp and golden.

These cheesy tortillas are a satisfying, savory treat that feel more like comfort food than a diet meal.

Their crispy edges and soft center make them a delicious base for a variety of keto-friendly fillings, or even as a standalone keto snack.

Egg-Free Keto Coconut Flour Tortillas

This egg-free version is soft, flexible, and ideal for anyone with egg sensitivities or following a plant-based keto lifestyle.

The use of psyllium husk provides structure and elasticity without the need for eggs.

Ingredients:

• 1/3 cup coconut flour
• 1/4 cup psyllium husk powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup boiling water
• 1 tbsp olive oil

Instructions:

1. In a bowl, mix coconut flour, psyllium husk powder, baking powder, and salt.
2. Pour in boiling water and olive oil, and stir until a dough forms.
3. Let the dough sit for 5–10 minutes to absorb moisture and thicken.
4. Divide the dough into 4 portions and roll each out between parchment paper.
5. Cook in a hot nonstick skillet for 2 minutes on each side, or until cooked through.

This egg-free version is impressively sturdy and doesn’t compromise on flexibility.

With a slightly nutty taste and neutral aroma, they’re perfect for any kind of wrap, especially for breakfast burritos or veggie tacos.

Spicy Jalapeño Coconut Flour Tortillas

Add a bold kick to your wraps with these spicy tortillas, packed with jalapeños and chili powder.

Great for Tex-Mex dishes, spicy chicken tacos, or grilled steak fajitas.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1 tbsp psyllium husk powder
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1 small jalapeño, finely chopped
• 3/4 cup hot water
• 1 tbsp olive oil

Instructions:

1. Mix all dry ingredients in a bowl, then stir in chopped jalapeño.
2. Add hot water and olive oil. Stir until a dough forms and let it rest for 10 minutes.
3. Shape into 4 balls and flatten between parchment paper into thin rounds.
4. Cook each tortilla in a lightly oiled skillet over medium heat, 2 minutes per side.

These spicy tortillas bring just the right amount of heat and flavor.

They elevate any dish they’re paired with and add a delicious edge to basic fillings, especially grilled meats, cheese, and avocado.

Coconut-Lime Keto Tortillas

These fresh and zesty coconut-lime tortillas offer a subtle citrus note that pairs beautifully with seafood, grilled chicken, or summer veggies.

A bright twist on the classic that brings freshness to your plate.

Ingredients:

• 1/4 cup coconut flour
• 2 tsp lime zest
• 1/2 tsp salt
• 1/4 cup psyllium husk powder
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 cup boiling water

Instructions:

1. Combine coconut flour, psyllium husk powder, salt, and lime zest in a bowl.
2. Add lime juice, olive oil, and boiling water, and stir until a dough forms.
3. Let the dough rest for 5 minutes, then divide into 4 portions.
4. Roll each piece between parchment paper until thin.
5. Cook in a hot skillet over medium heat, 1–2 minutes per side.

These tortillas are a refreshing change from the typical savory wrap.

The hint of lime makes them especially great for tropical-style wraps, shrimp tacos, or even used as a base for a keto coconut-lime breakfast taco.

Fluffy Breakfast Coconut Flour Tortillas

Soft, pillowy, and slightly thicker than traditional tortillas, these breakfast-style wraps are perfect for holding hearty fillings like scrambled eggs, bacon, or avocado.

They have a comforting texture similar to flatbread but remain keto-friendly.

Ingredients:

• 1/4 cup coconut flour
• 2 large eggs
• 1 tbsp heavy cream (or coconut milk)
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 tbsp melted butter or ghee (plus more for cooking)

Instructions:

1. In a bowl, whisk together eggs, cream, and melted butter.
2. Stir in coconut flour, baking powder, and salt until smooth. Let sit for 2–3 minutes to thicken.
3. Heat a nonstick skillet over medium-low heat and grease lightly.
4. Pour 1/4 of the batter into the pan and swirl to spread into a circle.
5. Cook for 2–3 minutes per side until lightly golden and cooked through.
6. Repeat with remaining batter.

These tortillas are ideal for morning meals, with a soft, almost crepe-like consistency that wraps beautifully around breakfast fillings.

They can also be sweetened for use with berries and whipped cream for a low-carb brunch treat.

Garlic Parmesan Coconut Flour Tortillas

These rich, savory tortillas are infused with bold garlic and nutty Parmesan cheese for extra depth.

Perfect for Italian-inspired wraps, grilled veggies, or serving as a cheesy flatbread alternative.

Ingredients:

• 1/4 cup coconut flour
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp psyllium husk powder
• 3/4 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a mixing bowl, whisk together coconut flour, Parmesan, garlic powder, salt, and psyllium husk.
2. Add hot water and olive oil, stirring to form a dough.
3. Let the dough rest for 5 minutes, then divide into 4 equal pieces.
4. Roll out each ball between parchment paper until thin.
5. Cook on a dry nonstick skillet over medium heat, about 2 minutes per side, until golden and slightly crisp.

These savory tortillas are packed with umami flavor and make an excellent base for grilled chicken Caesar wraps, keto pizzas, or antipasto rolls.

They also toast up well in the oven for use as crispy chips.

Sweet Cinnamon Coconut Flour Tortillas

A dessert-friendly tortilla option, these are lightly sweetened and spiced with cinnamon—great for a low-carb churro wrap, fruit taco, or served warm with butter and a keto syrup drizzle.

Ingredients:

• 1/4 cup coconut flour
• 2 large eggs
• 1 tbsp granulated keto sweetener (like erythritol)
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 cup almond milk (or coconut milk)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk eggs, almond milk, vanilla, and sweetener together.
2. Add coconut flour, cinnamon, and salt. Mix well and let the batter sit 2–3 minutes to thicken.
3. Heat a nonstick skillet over medium heat with a bit of butter or coconut oil.
4. Pour in about 1/4 of the batter and spread into a circle.
5. Cook for 2 minutes per side until set and golden.
6. Repeat for remaining batter.

These sweet tortillas bring a warm, comforting flavor that pairs beautifully with berries, keto chocolate spread, or a sprinkle of powdered erythritol.

They’re a fun way to satisfy dessert cravings without breaking your carb count.

Smoky Chipotle Coconut Flour Tortillas

Infused with smoky chipotle peppers, these tortillas have a subtle heat and a smoky depth that pairs perfectly with grilled meats, spicy salsas, and Mexican-inspired fillings.

Ideal for making keto fajitas or chipotle chicken wraps.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1 tbsp psyllium husk powder
• 1/2 tsp chipotle powder
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/2 cup hot water
• 1 tbsp avocado oil

Instructions:

1. In a mixing bowl, combine coconut flour, almond flour, psyllium husk, chipotle powder, cumin, and salt.
2. Add hot water and avocado oil. Stir until a dough forms.
3. Allow the dough to rest for 10 minutes, letting it firm up.
4. Divide into 4 balls and roll each between parchment paper into thin circles.
5. Heat a nonstick skillet over medium heat and cook each tortilla for 2–3 minutes on each side, until slightly crispy and golden.

The smoky heat from the chipotle powder adds a fantastic layer of flavor that’s perfect for those who love a little spice.

These tortillas are amazing with grilled steak, spicy shrimp, or your favorite keto-friendly taco fillings.

Spinach and Herb Coconut Flour Tortillas

Packed with fresh spinach and herbs, these green tortillas not only look vibrant but also bring a nutrient-packed boost to your keto meals.

They’re great for wrapping up chicken, turkey, or even grilled vegetables.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/2 cup spinach, finely chopped (fresh or frozen)
• 1 tbsp psyllium husk powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/2 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine coconut flour, flaxseed meal, psyllium husk, garlic powder, onion powder, and salt.
2. Stir in the chopped spinach and mix until evenly distributed.
3. Add hot water and olive oil, and stir until a dough forms.
4. Let the dough sit for 5–10 minutes to thicken.
5. Divide into 4 portions, rolling each one between parchment paper into a thin circle.
6. Heat a skillet over medium heat and cook each tortilla for 2–3 minutes on each side until golden and flexible.

These spinach and herb tortillas are packed with flavor and a good source of greens, making them a healthy addition to your keto repertoire.

They’re perfect for filling with grilled chicken, pesto, or even as a wrap for a fresh vegetable salad.

Coconut Flour Tortillas with Ground Flaxseed

Ground flaxseed is an excellent addition to coconut flour tortillas, adding a nutty flavor and extra fiber.

These tortillas are sturdy and perfect for any filling, from savory meats to creamy avocado, and they hold up well for meal prepping.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 1 tbsp psyllium husk powder
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/2 cup hot water
• 1 tbsp butter or ghee for cooking

Instructions:

1. Combine coconut flour, ground flaxseed, psyllium husk, salt, and garlic powder in a bowl.
2. Slowly add hot water and mix to form a dough.
3. Let the dough sit for 5 minutes to allow the flaxseed to absorb the moisture.
4. Divide the dough into 4 balls and roll each between parchment paper into a thin round.
5. Heat a skillet over medium heat and cook each tortilla in butter or ghee for about 2 minutes per side.

The combination of coconut flour and flaxseed gives these tortillas a slightly nutty flavor while providing great structure.

They make fantastic wraps for chicken, turkey, or roasted veggies and can even be used as a base for a low-carb pizza.

Zucchini Coconut Flour Tortillas

These tortillas are made with shredded zucchini, which adds moisture and a subtle veggie flavor to the dough.

They’re a great way to sneak in extra vegetables while keeping things low-carb and keto-friendly.

Ingredients:

• 1/4 cup coconut flour
• 1/2 cup zucchini, finely shredded and excess moisture squeezed out
• 1 tbsp psyllium husk powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine coconut flour, shredded zucchini, psyllium husk, garlic powder, onion powder, and salt.
2. Add the hot water and olive oil, and mix until a dough forms.
3. Allow the dough to rest for 5–10 minutes to allow the psyllium husk to absorb the moisture.
4. Divide the dough into 4 balls and roll each one between parchment paper to form thin tortillas.
5. Cook each tortilla on a heated, lightly greased skillet for about 2–3 minutes on each side.

These zucchini-infused tortillas are soft, slightly moist, and hold up well for wraps or tacos.

They’re ideal for adding fresh vegetables to your meals and pair beautifully with grilled chicken, roasted turkey, or fresh herbs.

Turmeric Coconut Flour Tortillas

With a warm, golden hue and a mild, earthy flavor from the turmeric, these tortillas offer a unique twist that is both visually appealing and delicious.

Perfect for curry-inspired wraps or savory dishes like chicken tikka.

Ingredients:

• 1/4 cup coconut flour
• 1/4 tsp turmeric powder
• 1/4 tsp salt
• 1 tbsp psyllium husk powder
• 1/2 cup hot water
• 1 tbsp coconut oil

Instructions:

1. In a mixing bowl, whisk together coconut flour, turmeric, salt, and psyllium husk powder.
2. Pour in hot water and coconut oil, stirring until a dough forms.
3. Let the dough sit for 5–10 minutes to firm up.
4. Divide into 4 portions and roll each portion between parchment paper until thin.
5. Heat a nonstick skillet over medium heat and cook each tortilla for 2–3 minutes on each side.

The subtle flavor of turmeric adds a lovely depth to these tortillas, making them perfect for pairing with curried meats, sautéed vegetables, or for a healthy wrap.

Their vibrant yellow color also adds a festive touch to any meal.

Cucumber Coconut Flour Tortillas

Cucumber adds a fresh, refreshing flavor to these keto tortillas. The cucumber juice helps keep the dough soft, while the flavor is mild enough to complement a variety of fillings.

These tortillas work wonderfully for cold wraps or fresh summer salads.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup cucumber, finely grated and excess moisture squeezed out
• 1 tbsp psyllium husk powder
• 1/4 tsp salt
• 1/2 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a bowl, mix coconut flour, grated cucumber, psyllium husk powder, and salt.
2. Add hot water and olive oil, stirring until a dough forms.
3. Allow the dough to rest for 5–10 minutes.
4. Divide the dough into 4 balls and roll each between parchment paper into a thin circle.
5. Heat a lightly greased skillet over medium heat and cook each tortilla for about 2 minutes on each side.

These cucumber-infused tortillas offer a cool, hydrating taste that’s perfect for light, fresh fillings like grilled shrimp, creamy avocado, or even a keto-friendly tzatziki sauce.

They’re a great choice for summer wraps or salads.

Avocado Coconut Flour Tortillas

These creamy avocado tortillas are rich in healthy fats and provide a soft, flexible texture perfect for wraps, burritos, or tacos.

Avocado’s smooth texture makes the dough incredibly pliable, and the mild flavor pairs well with just about any filling.

Ingredients:

• 1/4 cup coconut flour
• 1/2 ripe avocado, mashed
• 1 tbsp psyllium husk powder
• 1/4 tsp salt
• 1/2 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine coconut flour, mashed avocado, psyllium husk powder, and salt.
2. Add hot water and olive oil, mixing to form a dough.
3. Let the dough rest for 5–10 minutes to thicken and firm up.
4. Divide into 4 portions and roll each ball between parchment paper into a thin, round tortilla.
5. Cook each tortilla in a heated skillet with a little oil for 2–3 minutes on each side, until golden.

These avocado tortillas are ultra-creamy and work wonderfully with keto-friendly fillings like grilled chicken, turkey, bacon, or even fresh vegetables.

They can be a great base for breakfast wraps or as a side with soup.

Bacon Coconut Flour Tortillas

These bacon-infused tortillas are savory and indulgent, adding a smoky, rich flavor to any meal.

The bits of crispy bacon throughout the dough provide a delightful texture and a strong flavor profile, making them ideal for breakfast or any hearty wraps.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup cooked bacon, crumbled
• 1 tbsp psyllium husk powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup hot water
• 1 tbsp butter or ghee

Instructions:

1. In a mixing bowl, combine coconut flour, crumbled bacon, psyllium husk, garlic powder, and salt.
2. Slowly add hot water and mix until a dough forms.
3. Let the dough sit for 5–10 minutes to firm up.
4. Divide the dough into 4 balls and roll each between parchment paper into a thin circle.
5. Cook each tortilla in a buttered or ghee-coated skillet over medium heat, 2–3 minutes per side, until crispy and golden.

These bacon-infused tortillas add a savory, smoky flavor to your meals and are great for breakfast wraps with scrambled eggs or as a hearty lunch wrap with grilled meats or veggies.

The crispy bacon bits make each bite a little extra indulgent.

Lemon and Dill Coconut Flour Tortillas

These refreshing lemon and dill tortillas are perfect for seafood wraps or light, fresh fillings like tuna, grilled salmon, or shrimp.

The zesty lemon and aromatic dill add a bright and herbaceous flavor to the tortillas, making them a great accompaniment for Mediterranean-style dishes.

Ingredients:

• 1/4 cup coconut flour
• 1 tbsp fresh dill, finely chopped
• 1/4 tsp lemon zest
• 1/4 tsp salt
• 1 tbsp psyllium husk powder
• 1/2 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine coconut flour, dill, lemon zest, salt, and psyllium husk powder.
2. Add hot water and olive oil, stirring until a dough forms.
3. Let the dough rest for 5–10 minutes to allow the psyllium husk to thicken the mixture.
4. Divide the dough into 4 portions and roll each into a thin round between parchment paper.
5. Cook in a hot, lightly oiled skillet for 2–3 minutes per side until golden and flexible.

These lemon and dill tortillas are the perfect way to bring brightness to your low-carb meals.

They work wonderfully for seafood tacos, grilled chicken wraps, or even as a base for a light Mediterranean-inspired meal with tzatziki and cucumber.

Cheesy Coconut Flour Tortillas

These cheesy tortillas are packed with savory goodness from the combination of coconut flour and melted cheese.

They’re slightly crispy and incredibly flavorful, making them perfect for any cheesy taco, sandwich, or wrap.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup shredded mozzarella cheese
• 1 tbsp psyllium husk powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup hot water
• 1 tbsp butter or olive oil

Instructions:

1. In a mixing bowl, combine coconut flour, shredded mozzarella, psyllium husk powder, garlic powder, and salt.
2. Slowly add hot water and butter, stirring until the dough comes together.
3. Let the dough rest for 5–10 minutes to allow the ingredients to firm up.
4. Divide the dough into 4 portions and roll each one between parchment paper into a thin round.
5. Heat a skillet over medium heat and cook each tortilla for 2–3 minutes on each side until golden and crispy.

These cheesy tortillas offer a rich, savory flavor that works well with spicy fillings, grilled meats, or even a low-carb pizza.

They’re also delicious on their own as a snack or served alongside a salad.

Pumpkin Spice Coconut Flour Tortillas

These autumn-inspired tortillas are lightly sweetened and spiced with pumpkin pie spice, making them a perfect choice for fall-themed keto meals or dessert wraps.

The combination of coconut flour and pumpkin spice creates a fragrant, warm flavor that pairs wonderfully with roasted meats or cream cheese fillings.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup pumpkin puree (fresh or canned)
• 1/2 tsp pumpkin pie spice
• 1 tbsp psyllium husk powder
• 1/4 tsp salt
• 1/2 cup hot water
• 1 tbsp coconut oil

Instructions:

1. In a bowl, combine coconut flour, pumpkin puree, pumpkin pie spice, psyllium husk powder, and salt.
2. Add hot water and coconut oil, mixing until a dough forms.
3. Let the dough sit for 5–10 minutes to allow it to firm up.
4. Divide the dough into 4 balls and roll each into a thin circle between parchment paper.
5. Cook each tortilla on a lightly greased skillet over medium heat, about 2–3 minutes per side.

These pumpkin spice tortillas are perfect for creating a sweet or savory wrap.

Try them with cinnamon cream cheese for a dessert treat, or pair them with roasted turkey and spinach for a fall-inspired savory wrap.

Cinnamon-Sweet Coconut Flour Tortillas

These lightly sweetened cinnamon tortillas are perfect for those who crave something a bit sweet but still want to stay within their keto diet.

They have a delicate cinnamon flavor that pairs wonderfully with keto-friendly desserts or as a wrap for creamy fillings.

Ingredients:

• 1/4 cup coconut flour
• 1 tbsp ground cinnamon
• 1 tbsp erythritol or another keto sweetener
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup almond milk (or coconut milk)
• 1 tbsp butter or coconut oil

Instructions:

1. In a bowl, whisk together coconut flour, cinnamon, erythritol, and salt.
2. Add the eggs, almond milk, and butter, and mix until a dough forms.
3. Allow the dough to rest for 5–10 minutes to thicken.
4. Divide the dough into 4 balls and roll each one into a thin round between parchment paper.
5. Heat a nonstick skillet over medium heat and cook each tortilla for 2–3 minutes per side, until golden and slightly crispy.

These cinnamon-sweet tortillas are fantastic for dessert wraps filled with whipped cream, berries, or keto chocolate spread.

They also pair well with a cup of coffee for a cozy, low-carb treat.

Cauliflower Coconut Flour Tortillas

Cauliflower adds a mild, subtle flavor and extra moisture to these keto-friendly tortillas.

With a soft, slightly chewy texture, they’re perfect for wrapping up meats, roasted vegetables, or even using as a base for keto pizza.

Ingredients:

• 1/4 cup coconut flour
• 1/2 cup cauliflower rice (fresh or frozen)
• 1 tbsp psyllium husk powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp onion powder
• 1/4 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a food processor, pulse the cauliflower rice until finely shredded and moisture is removed with a paper towel or cheesecloth.
2. In a mixing bowl, combine coconut flour, cauliflower rice, psyllium husk, garlic powder, onion powder, and salt.
3. Add hot water and olive oil, stirring until a dough forms.
4. Let the dough rest for 5 minutes to firm up.
5. Divide the dough into 4 portions and roll each one between parchment paper into thin circles.
6. Cook each tortilla in a hot, lightly greased skillet for about 2–3 minutes per side until golden.

These cauliflower tortillas are a great way to add more vegetables to your diet while staying low-carb. They’re soft and flexible, making them perfect for burritos, wraps, or as a side dish with your favorite keto meals.

Sun-Dried Tomato Coconut Flour Tortillas

These sun-dried tomato tortillas are full of rich, savory flavors with a hint of tanginess from the tomatoes.

They’re a fantastic choice for Mediterranean-inspired wraps, filled with grilled chicken, fresh mozzarella, and a drizzle of olive oil.

Ingredients:

• 1/4 cup coconut flour
• 2 tbsp sun-dried tomatoes, finely chopped
• 1 tbsp psyllium husk powder
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/2 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine coconut flour, chopped sun-dried tomatoes, psyllium husk powder, salt, and garlic powder.
2. Slowly add hot water and olive oil, mixing until a dough forms.
3. Let the dough rest for 5 minutes to thicken.
4. Divide the dough into 4 portions and roll each into a thin round between parchment paper.
5. Heat a nonstick skillet over medium heat and cook each tortilla for 2–3 minutes per side, until golden.

These sun-dried tomato tortillas bring a rich, savory depth to any wrap, perfect for Mediterranean-style dishes like grilled chicken, lamb, or roasted vegetables.

They’re also delicious as a side with a simple salad or antipasto platter.

Chili Lime Coconut Flour Tortillas

These zesty chili lime tortillas are bursting with vibrant, tangy flavors.

The chili powder and lime juice make them an excellent choice for tacos, fajitas, or any dish that could use a little extra spice and citrus punch.

Ingredients:

• 1/4 cup coconut flour
• 1/2 tsp chili powder
• 1/4 tsp lime zest
• 1/4 tsp salt
• 1 tbsp psyllium husk powder
• 1/2 cup hot water
• 1 tbsp avocado oil

Instructions:

1. In a bowl, combine coconut flour, chili powder, lime zest, salt, and psyllium husk powder.
2. Add hot water and avocado oil, stirring until a dough forms.
3. Let the dough sit for 5 minutes to firm up.
4. Divide the dough into 4 portions and roll each into a thin round between parchment paper.
5. Cook each tortilla in a lightly greased skillet for 2–3 minutes per side until golden.

These chili lime tortillas are the perfect way to add some spice and zest to your keto meals. They’re great for wrapping up grilled meats, fajitas, or fresh, tangy salsa and guacamole.

The balance of heat and citrus is a standout flavor in any dish.

Garlic and Herb Coconut Flour Tortillas

These garlic and herb tortillas bring a savory, aromatic twist to your usual tortilla, perfect for pairing with grilled meats, salads, or even as a base for a Mediterranean wrap.

The blend of garlic, rosemary, and thyme creates an irresistible flavor.

Ingredients:

• 1/4 cup coconut flour
• 1 tbsp dried rosemary, finely chopped
• 1 tbsp dried thyme
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp psyllium husk powder
• 1/2 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine coconut flour, rosemary, thyme, garlic powder, salt, and psyllium husk powder.
2. Gradually add hot water and olive oil, stirring until a dough forms.
3. Allow the dough to rest for 5–10 minutes to thicken.
4. Divide the dough into 4 portions and roll each one into a thin round between parchment paper.
5. Cook each tortilla in a lightly oiled skillet over medium heat for 2–3 minutes on each side.

These garlic and herb tortillas are rich in flavor and perfect for making keto wraps with roasted vegetables, chicken, or even a keto-friendly Caesar salad.

The herb mixture adds an aromatic depth, making them a delightful accompaniment to any meal.

Pesto Coconut Flour Tortillas

These pesto-infused tortillas are bursting with fresh basil, garlic, and olive oil, creating a fragrant, green tortilla that pairs wonderfully with grilled meats, cheeses, or even as a wrap for Italian-inspired fillings.

Ingredients:

• 1/4 cup coconut flour
• 2 tbsp pesto (store-bought or homemade)
• 1 tbsp psyllium husk powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup hot water
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine coconut flour, pesto, psyllium husk powder, garlic powder, and salt.
2. Slowly add hot water and olive oil, mixing until the dough comes together.
3. Let the dough rest for 5–10 minutes to firm up.
4. Divide the dough into 4 portions and roll each into a thin round between parchment paper.
5. Cook each tortilla in a skillet over medium heat, about 2–3 minutes on each side until golden.

These pesto tortillas are perfect for wraps, particularly with grilled chicken, mozzarella, and sun-dried tomatoes for an Italian-style dish.

You can also pair them with a side of keto-friendly salad or use them as a base for a light pizza.

Apple Cinnamon Coconut Flour Tortillas

These sweet apple cinnamon tortillas are a great way to enjoy a fruity, spiced wrap with a keto twist.

They’re ideal for dessert wraps with cream cheese or a low-carb filling like keto-friendly caramelized apples.

Ingredients:

• 1/4 cup coconut flour
• 1 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp erythritol or preferred keto sweetener
• 1/4 tsp salt
• 1/2 cup apple puree (unsweetened)
• 1 tbsp psyllium husk powder
• 1 tbsp coconut oil

Instructions:

1. In a bowl, combine coconut flour, cinnamon, nutmeg, erythritol, salt, and psyllium husk powder.
2. Add apple puree and coconut oil, stirring to form a dough.
3. Let the dough rest for 5–10 minutes to allow it to firm up.
4. Divide the dough into 4 portions and roll each portion into a thin circle between parchment paper.
5. Cook each tortilla in a skillet over medium heat for about 2–3 minutes on each side until lightly golden.

These apple cinnamon tortillas are wonderful as a low-carb dessert or for a sweet snack.

Try them with whipped cream, sugar-free chocolate, or even a bit of almond butter for a delicious, guilt-free treat.