Description

Soft, pliable, low-carb keto tortillas made with coconut flour and psyllium husk. These grain-free tortillas are flexible, flavorful, and perfect for wraps, tacos, quesadillas, or low-carb snacks.

Ingredients

1 cup coconut flour

3 tbsp psyllium husk powder

2–3 cups hot water

4 tbsp olive oil

1/2 tsp baking powder

1 tsp garlic powder

1 tsp salt

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Instructions

In a large mixing bowl, combine coconut flour, psyllium husk powder, baking powder, garlic powder, and salt.
Add olive oil and 2 cups of hot water, mixing with a spatula until a sticky dough forms.
Knead the dough for 2–3 minutes until firm.
Let the dough rest for 10 minutes to allow the ingredients to bind.
Divide the dough into 8 equal pieces and roll each into a ball.
Place each ball between two lightly oiled parchment sheets and roll into a circle (or use a tortilla press).
Heat a lightly greased non-stick pan over medium heat. Cook each tortilla for about 60 seconds per side, until brown spots appear.
Repeat until all tortillas are cooked.

Notes

Add smoked paprika or chili powder for a warm, savory twist.

Mix in dried herbs like oregano for Mediterranean-style tortillas.

Add a pinch of sweetener for a milder flavor profile.

Roll thicker for soft taco shells or thinner for crispy tortilla chips.

Store in the fridge up to 4 days or freeze with parchment between tortillas.

Nutrition

Serving Size: 1 tortilla
Calories: 90
Sugar: 1g
Sodium: 210mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 7g
Protein: 3g
Cholesterol: 0mg