Keto Coconut Flour Tortillas

Keto Coconut Flour Tortillas

Coconut flour tortillas recipe and content provided by Sheridan Austin

These coconut flour tortillas make the perfect wrap you’ll want to use with every meal. You can dress them up sweet with low-carb jam and coconut cream, or make them a savory lunch option with leftover shredded beef and guacamole. You can even enjoy them plain, with just a schmear of butter — there’s no wrong way to get your keto tortilla fix with this recipe.

Related: Keto Cauliflower Bread With Crispy Bacon, Poached Eggs & Avocado

These coconut flour tortillas are the gold standard for wrappable keto bread. They contain no flour, vegetable oil, or inflammatory lard from conventionally raised animals. With simple ingredients like coconut flour and ghee, they’re a clean alternative whenever you crave sandwiches and wraps. While they don’t contain the gluten that keeps regular tortillas pliable, this coconut flour-based recipe still holds up to most fillings.

This keto tortilla recipe is perfect for making at the beginning of the week for meal prep. If you have extra tortillas, simply store them in a sealed glass container in the refrigerator with parchment or paper towels tucked between each wrap. Then, you’ll have coconut flour tortillas on-hand all week long for your favorite breakfast and lunch recipes.

With a few simple ingredients, this recipe for coconut flour tortillas makes the perfect keto bread option for sweet and savory recipes. (Paleo, Whole30)

Keto Coconut Flour Tortillas

Start to Finish: 20 minutes


  • 7 eggs
  • 1/2 cup coconut flour
  • 1 cup canned, full-fat coconut milk (BPA-free)
  • Pinch of salt
  • Herbs and spices to taste, such as thyme, oregano, basil or chili
  • Grass-fed ghee or coconut oil for frying


  1. In a blender or bowl, combine all ingredients except ghee.
  2. Heat a pan on medium-high heat and add a small amount of coconut oil or ghee.
  3. When heated, slowly add about 1/4 cup of the tortilla batter to the pan. Swirl the pan so the batter coats the bottom of the pan evenly.
  4. When small bubbles appear and the bottom of the tortilla is golden, flip and continue cooking on the other side. When cooked through, remove from pan.
  5. Continue cooking the remaining batter.
  6. Serve coconut flour tortillas with sweet or savory fillings, or store in a sealed glass container in the refrigerator with paper towels or parchment between each one.

Serves: 10

Nutritional Information (Per Tortilla):

  • Calories: 98
  • Total Fat: 8g
  • Sodium: 43mg
  • Total Carbs: 3.7g
  • Fiber: 2g
  • Sugars: 0.7g
  • Sugar Alcohols: 0g
  • Net Carbs: 1.7g
  • Protein: 3.5g
  • Cholesterol: 76mg
  • Potassium: 70mg
  • Vitamin D: 7mcg
  • Calcium: 13mg
  • Iron: 1mg

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