2-Ingredient Coconut Flour Tortillas (Soft, Keto & Vegan)

Stack of homemade coconut flour tortillas on a rustic black slate

Dominique

2-Ingredient Coconut Flour Tortillas (Soft, Keto & Vegan)

Soft, flexible, and naturally grain-free, these 2-ingredient coconut flour tortillas are keto, vegan, and gluten-free. Ideal for wraps, tacos, or quesadillas with just 3.1g net carbs each!

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 tortillas

Course: Bread, Side, Tortillas

Cuisine: Gluten-Free, Keto, Paleo, Vegan

Calories: 68

Ingredients Method Notes

Ingredients

Dough

0.5 cup coconut flour weighed for best accuracy
2 tablespoons whole psyllium husks do not use psyllium powder
1 cup water
0.25 teaspoon fine sea salt optional, boosts flavor

Method

Step 1: In a medium bowl, combine the coconut flour and whole psyllium husks. Add the salt if using. Break up any lumps in the coconut flour to keep the mixture smooth.
Step 2: Pour the water into the bowl and stir until the dough starts to come together. Let it sit for five minutes to thicken.
Step 3: Once thickened, use your hands to shape the dough into a single ball. It should feel springy and slightly moist but not sticky.
Step 4: Cut the dough into four equal parts. Roll each piece into a ball so they’re ready to be flattened.
Step 5: Place one dough ball between two large sheets of parchment paper. Roll into a 7-inch circle. Peel off the top sheet carefully.
Step 6: Preheat a nonstick or cast iron skillet over medium-high heat until hot.
Step 7: Lift the rolled dough using the bottom paper. Flip onto the skillet and peel away remaining paper. Cook for 2–3 minutes until golden spots form.
Step 8: Flip the tortilla with a spatula and cook the other side for another 2–3 minutes until lightly browned and flexible.
Step 9: Transfer the tortilla to a cooling rack. Repeat with remaining dough balls. Serve warm or chilled.

Notes

To prevent sticking, chill the dough between parchment sheets in the freezer for 3–4 minutes. Always use whole psyllium husks, not powder. Store tortillas in the fridge for up to 2 weeks or freeze up to 6 months. Reheat briefly to restore flexibility.

Nutrition Facts (Per 1 Tortilla)