Paleo Tortillas soo good

Paleo Tortillas 

I’ve been wanting to experiment with paleo tortillas and low carb tortillas for quite some time, ideally checking both boxes. I love salads and leftovers for lunch, but sometimes I miss the convenience of having a sandwich 

I love easy coconut flour recipes, so decided to use that as a starting point. The main thing to worry about with coconut flour is that it absorbs a lot of moisture. It can also be a little fragile. But, I love that it’s cheaper than many other low carb flours, not to mention on the lighter side compared to almond flour.

Certainly my first attempt would probably fall apart or taste dry. I assumed that I would have to add additional ingredients to compensate. I was wrong. The result was pretty amazing, if I do say so myself. I truly couldn’t believe how well these paleo tortillas turned out.

 

THE BEST LOW CARB PALEO TORTILLAS

I’m pretty happy with how strong these keto tortillas are. No, they are not as sturdy as “real” flour tortillas, but sturdy enough. You can fold them or roll them up, and they won’t rip or fall apart, within reason. That makes them perfect for both paleo wraps and low carb wraps alike.

One reason that I consider these the best low carb paleo tortillas is how simple they are. I love coconut flour recipes that I can make on a whim using ingredients I have at home! And, the fact that they are super light is just a bonus. Only 55 calories and 1 gram net carbs each!

The tortillas store well in the fridge. The best way to store them is with paper towels between each one, to absorb any moisture.

Add a bit of sea salt to the low carb tortilla batter, so that they don’t taste too sweet from the coconut flour. You could also customize them with your own herbs and seasonings to your liking. I think Italian seasoning would make a wonderful addition if you’re going for savory. Or, what about some cumin or paprika for some Mexican flavor?

TROUBLESHOOTING: HOW TO MAKE COCONUT FLOUR TORTILLAS

The batter should be runny for the low carb tortillas to turn out. If the batter is too thick, add additional eggs and almond milk in equal proportions to thin out the batter. Equal proportions are critical here. The tortillas will taste too egg-y if you add only eggs, but they won’t hold together if you add only milk. If it’s too thick overall, you’ll end up with pancakes or even something resembling scrambled eggs. As long as you thin it out properly, you’ll be just fine.

The second part of the recipe is the frying process, and I have some pointers here as well.  Stove temperatures vary, so you may need to adjust yours accordingly, medium heat works well. If you don’t see the tortillas darkening on the side touching the pan after 60-90 seconds, you may need to increase the temperature to medium-high.

The paleo wraps should develop darker spots as shown in the pictures. If you are seeing only a light golden color, like a pancake, you need to increase the temperature and try again with the next one. To be honest, my first one in a batch usually doesn’t hold up as well, but the rest turn out great.

Finally, don’t forget to re-oil the pan with each new tortilla. Even then, a non-stick pan works best. ,

KETO LOW CARB TORTILLAS MAKE DELICIOUS WRAPS

 

LOW CARB PALEO TORTILLAS RECIPE WITH COCONUT FLOUR (3 INGREDIENTS):

If you're looking for easy coconut flour recipes, try paleo low carb tortillas with coconut flour. Just 3 ingredients in these keto paleo coconut wraps!

SERVINGS

 8" tortillas

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

1/2 cup Coconut flour 6 large Eggs1 1/4 cup Unsweetened almond milk (or any milk of choice; use coconut milk beverage for nut-free)3/4 tsp Sea salt (optional)

INSTRUCTIONS

In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).Heat a small skillet (about 8" diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. You can fill in the sides with a little more batter if needed. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.

NOTES & NUTRITION INFO

Nutrition Facts

Amount Per Serving

Calories 55Calories from Fat 27

% Daily Value*

Total Fat 3g5%

Total Carbohydrates 4g1%

Dietary Fiber 3g12%

Sugars 1g

Protein 5g10%

Vitamin A4%

Calcium6%

Iron4%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving (1 8" tortilla): 1%