Spiced Coconut Flour Tortillas
User Reviews
4.9
Spiced Coconut Flour Tortillas
Description
This recipe for Spiced Coconut Flour Tortillas combines coconut flour and psyllium husk to form a dough that is both low in carbohydrates and structurally flexible. The psyllium husk acts as a binder to give the dough elasticity, while coconut flour provides a mild sweetness and absorbency. Baking powder adds a slight lift, and seasonings including cumin, garlic powder, and onion powder contribute an earthy, warm flavor.
The dough is kneaded and rested to ensure the fibers absorb moisture, which helps the dough hold together when rolled out thinly between parchment paper. Once shaped, the tortillas are pan-fried briefly in olive oil to develop a golden surface and a tender interior with some crisp spots. The resulting flatbreads weigh about 5g net carbs each and yield six pieces per batch.
These tortillas can be warmed gently before serving and offer a versatile base for wraps, tacos, or accompaniments to dips and spreads. Freezing with parchment paper separating them allows for easy storage and quick reheating. Using either one egg white or an entire egg yields good results in dough binding.
Ingredients
- ½ cup/ 60g coconut flour
- 2 tbsp/ 10g psyllium husk or 1 tablespoon psyllium husk powder, whole
- ½ teaspoon baking powder
- ⅔ cup / 160 ml water warm
- 1 tablespoon extra virgin olive oil
- 1 egg or 1 large egg, large, white
- salt to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon cumin powder
- olive oil for frying, more
Instructions
- Mix the dry ingredients in a bowl - sifted coconut flour, whole psyllium husk, baking powder, spices and salt.
- Add the olive oil and egg white and combine, then add the warm water and stir together with a fork.
- Knead the dough with your hands for a couple of minutes. Then form a dough ball and let it rest for 10 minutes. This gives the coconut flour and psyllium time to absorb the liquid.
- Cut the ball into 4 pieces and roll small balls. Place a ball between 2 sheets of parchment paper and flatten with your hands. Then, roll out thinly using a rolling pin.
- Remove the top parchment. Take a saucepan lid with circa 15 cm diameter and cut out a circular shape. Remove the cutoffs on the edges.
- Heat olive oil in a frying pan over medium heat. Fry each tortilla for circa 45 seconds on both sides or until golden and slightly mottled.
- Repeat until all dough is used up, using the cutoffs to make the 5th and 6th tortilla. My dough yielded 6 tortillas.
Notes
- Each tortilla has about 5g net carbs, suitable for low-carb diets.
- Both 1 egg white or 1 whole egg work well as a binder in the dough.
- Store tortillas in the fridge for up to 4 days; warm gently before use.
- Freeze with parchment paper between tortillas to prevent sticking; freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Total Carbohydrates | 4.3g | 1% |
| Protein | 2.9g | 6% |
| Fat | 4.6g | 7% |
| Saturated Fat | 2g | 10% |
| Fiber | 2.8g | 11% |
| Sugar | 0.7g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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