I’ve been looking for a good Plant Paradox diet approved tortilla recipe for a while. Even though I’ve found a few cassava or tapioca starch based recipes, I was searching for an option that was lower in carbs. I tested a handful of recipes online, but so many of them used ingredients that I didn’t typically have on hand (like lard) or that required a ton of ingredients and effort. I tested and tweaked until I came up with a simple version of low carb coconut and almond flour tortillas that worked well for me.
I hope your family loves them as much as mine does!
Low Carb Coconut and Almond Flour Tortillas – A Few Notes
Coconut flour and almond flour can vary widely by brand. For the best results, you’re going to want a superfine grind. Make sure you are using almond flour and not almond meal.
What’s the Difference Between Almond Flour and Almond Meal?
While both almond meal and almond flour are made up of ground almonds, they are very different products. Almond meal is made with the whole almond, skin and all. Almond flour is made from almonds that have had their skins removed and then blanched.
Only almond flour is approved for those following a Plant Paradox diet.
Does the Brand of Coconut Flour I Use Matter?
Yes and no. You can use any coconut flour you want, but since these also vary widely by brand, you may have to adjust how much liquid you use depending on the brand. I personally prefer a superfine grind of coconut flour like Anthony’s.
It’s also organic and VERY reasonably priced, so that’s a double win in my book!
This Recipe Calls For Xanthan Gum. Is That Safe?
I know what you’re thinking because it’s what I thought, too.
Xanthan gum sounds weird.
Like it can’t possibly be something I’d want to ingest.
AND – xanthan gum actually has some health benefits!
These include: lowering blood sugar, reducing cholesterol, and promoting digestion. To read about more health benefits and find the research backing those claims, check out this article.
The xanthan gum in this recipe is really not optional. It’s what helps keep these lectin free tortillas soft and pliable.
Low Carb Coconut and Almond Flour Tortillas – Recipe
Ready to get started? These low carb, keto-friendly tortillas are super tasty, pliable, and great for stuffing! I love making a big batch of pulled pork and freezing small portions so I can whip up some killer tacos anytime I get a craving.
Low Carb Coconut and Almond Flour Tortillas
Low Carb Coconut and Almond Flour Tortillas are gluten free, keto friendly, and Plant Paradox compliant! These delicious tortillas are soft, pliable and EASY!
- 3/4 cup almond flour
- 4 tbl coconut flour
- 1 tsp xanthan gum
- 1/2 tsp kosher salt
- 1 egg, lightly beaten
- 2 tbl water
Add all ingredients to a food processor.
Pulse together until soft dough forms. If dough looks too dry to come together, add 1 tsp of water and pulse. Repeat if necessary, being careful not to overly moisten dough.
Once soft dough forms, roll lightly into a ball, and place in a plastic bag or cover with plastic wrap. Refrigerate for at least 15 minutes or up to 2 days.
Once chilled, cut dough into 8 pieces.
Take 1 piece of dough, roll into a ball, and flatten slightly between two sheet of parchment paper.
Roll out dough. You might need to slowly remove parchment paper and reposition to avoid wrinkling.
Optional - use a lid or bowl to cut out circular shape if desired. Sometimes I'm lazy and leave it a bit more rustic. Either way will taste delicious.
Repeat until all dough is rolled out.
Over medium - high heat, place a cast iron pan until hot.
Add tortilla and cook for about 5 seconds. Flip, and cook for 10-15 seconds and flip for another 5 seconds. Be careful not to overcook tortillas as this leads to them getting hard.
Place tortilla in a warm oven while you're cooking the rest of them as this will keep them nice and soft until it's time to eat.
Low Carb Coconut and Almond Flour Tortillas in Photos
For all the visual people – here’s a step-by-step of what I did. All these pictures make it seem like a lot more effort than they really are.
Place all ingredients into a food processor and pulse.
Pulse until a soft dough forms.
Chill for 15 minutes.
Cut into 8 pieces.
Roll into a ball and flatten slightly.
Roll out between two sheets of parchment paper.
If you are feeling lazy, keep ’em rustic looking.
If you want to be fancy, cut out a perfect circle with a lid or a bowl. (I used the lid of my coffee can)
Cook until lightly browned and bubbles start to form.
Marvel at how soft and pliable these grain free tortillas are!
Stuff with your favorite fillings. I love shredded pork or fish.
Enjoy these low carb coconut and almond flour tortillas!