Low Carb Tortillas

Do you miss tortillas and all the things you can make out of tortillas?  I do!  I love making chicken quesadillas.  For lunch today I did just that.  I have tried various recipes for making low carb tortillas but each of them as their faults.  Some turn out too cracker like and you can’t actually wrap them like a tortilla.

These tortillas are adapted from Mark’s Daily Apple recipe for Primal Tex-Mex Tortillas.  The tortillas taste slightly like a crepe so I added a variety of flours to stiffen the wrap and make it more tortilla like.  What I like most about this recipe is its simplicity.  There is no dough to make and roll out.  You just mix the ingredients together and cook!

Low Carb Tortillas

Ingredients

Instructions

  1. In a bowl whisk together water, eggs, and olive oil.
  2. In a separate bowl mix together coconut flour, almond flour, flax seed and baking powder.
  3. Mix the dry ingredients into the wet ingredients. Whisking as you pour so clumps don’t form.
  4. In a medium to large frying pan heat several tablespoons of olive oil over medium high heat. When the oil is hot pour 1/4 cup of batter in the pan, tilting the pan so the batter spreads thinly.
  5. Cook the batter for about 2 minutes or until it is slightly “toasted” looking. Flip the tortilla and fry for 2 more minutes.
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Enjoy,

Carol

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Enjoy,
Carol

Comments

  1. says

    Thanks for sharing this recipe. I will definitely try it in the morning. I've been eating low carb since last October and recently went gluten free due to gluten sensitivity.

  2. Leslie says

    These are fantastic! Mine didn’t turn out as crispy as your look, but I cut out some of the fat, so maybe that’s why. They taste great and hold up pretty well. They’re my new favourite low-carb tortillas. Thanks!

  3. Rachael says

    Carol – How do you think these would hold up if wet? Do you think they could be used for enchiladas, or do you think they would fall apart?

  4. Alexandra says

    Hello! I just discovered your site and am impressed! You are very creative with your recipes and I can’t wait to try some! Oh and your recipe book, heading off to check that out soon.

    Question on the low carb tortillas – do you think I could bake in the oven instead of cooking on a skillet?

    • CAROLditchthewheat says

      I stopped giving nutritional information because people complained that they thought the nutrition info was wrong.

  5. christina says

    I followed your recipe EXACTLY, and they came out PERFECT. So much better than other tortilla recipes with just coconut flour. I dipped them in salsa and they really hit the spot. I added a pinch of salt!

  6. Liz says

    Well I won’t think ur wrong so can u please provide how many carbs sugar fiber etc its important for my diet thanks!

  7. says

    I just made these and they turned out perfectly! I halved the recipe as I only wanted one for myself for lunch and have just topped it with my own paleo satay chicken. Win!! Thanks for such a simple awesome recipe! :D

  8. Cyn A. says

    I have been on a healthier eating journey for over a year now (and down 77 pounds) so THANK YOU for posting this and your site rocks!!

  9. Carla says

    Do you really need that much oil to cook them in? Mine turned out very greasy/oily! Not at all like the ones you show in your pictures. Mine also were not easy to fold or wrap

  10. Rebecca says

    worst thing ever for me! I have no idea how you got yours to look sooo beautiful. Mine fall apart immediately after cooling slightly. Followed every step completely. Mine taste terrible.

  11. niki says

    I’m practically typing this comment with one hand, because nestled in my left hand is my very first successful low-carb tortilla. I have tried to make tortillas four times previously with every permutation of flax, cauliflower, and almond flour, and everything crumbled in the pan (yes i ate those crumbs, but still). These have a great floury texture, and when one of the tortillas came out too wimpy to hold any fillings, i put in a little extra ground flax seed and the next had all the fortitude for fajitas. Excellent recipe.

  12. Haydee says

    These sound and look great! We have egg allergies, do you think they would turn out ok with egg replacer? Or any other suggestions? Thanks!

  13. Susan says

    These look great, I can’t wait to try the. A couple questions…first approximately how many should the recipe make using the quantities shown? Second, do these store well? Or are they best eaten right away. And if so what is the best way to store? I typically try to make enough stuff to get us through a couple days. Thanks.

  14. Cassidy says

    I don’t use almond flour, so I sort of decided to sub flax for that. And I decided I was too lazy to make these in the skillet, so they got baked. :P
    And they’re PERFECT.
    Not too eggy, not too coconutty, and they FOLD. And they HOLD. Ugh. They’re so lovely. :D Thank you so much!

  15. Tracy says

    I just made these exactly following the recipe for one exception. I substituted the almond flour for tapioca flour (starch). They fried up beautifully!! I cannot wait to load them up with my shredded pork carnitas. Thank you so much for this delicious recipe!

  16. says

    They look lovely. I keep trying low-carb tortilla recipes, and although I have developed a nice sandwich wrapper, I’ve not quite gotten anything that looks quite as thin and flexible as yiour lovely gems there. I really look forward to trying these!
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  17. Abbie says

    What could I replace the coconut flour with? I’m allergic to coconut but really want a low carb tortilla!

    • CAROLditchthewheat says

      I don’t know what you can replace the coconut flour with. There are lots of paleo tortilla recipes out there that you could try that are almond flour based.

  18. Ava says

    These were amazing!!! I used bacon grease to coat the pan I heated them on. As they were cooking, I used the bottom of a grease coated metal measuring cup to spread them as thin as I could, without the tortilla breaking. Once they were mostly cooked, I pressed them into a tortilla bowl maker, and let them crisp in the oven. They were perfect for taco salads!!! They were super thin, and crispy. I made another batch and left them softer, so they were more like flour tortillas. They are so flexible.

    Based on the ingredients, there are about 2 NET carbs in each tortilla.

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