Coconut Flour & Flax Tortillas
Low Carb Keto Tortillas
These tortillas are pliable, easy to make and very low in carbs, but their greatest asset is that the addition of flax seed powder hides the taste of coconut flour. To be honest, this recipe is not my own, but rather inspired from a recipe that has been making the rounds on keto and low carb blogs. This is a recipe I made all the time and froze in advance for the week, but one thing I did not like about it was the coconut flavor. The flax seed powder takes away that flavor and makes them taste really close to whole grain tortillas.
These tortillas contain psyllium husk powder, which not only mimics gluten and helps hold them together, but it also bumps up the fiber content, thus lowering the net carb count. Psyllium husk is the same ingredient used in Metamucil and other fiber supplements, so be careful when eating these tortillas. I would say that 4 a day suffice.
I used to make these by hand, but the food processor or stand mixer work great too.
- ½ cup coconut flour
- ½ cup flax seed powder
- 8 tbsp (1/2 cup) room temperature butter – can also use coconut oil or lard
- 4 tbsp psyllium husk powder
- Spices (such as cumin, chili powder, garlic powder, black pepper)
- 2 cups hot water
- Put the coconut flour, flax seed powder and psyllium husk in the bowl of a food processor or stand mixer.
- Add spices and salt. I prefer some garlic powder, chili powder and cumin powder, but you can be creative with this step.
- Add the room temperature butter and pulse the ingredients together until the dough looks like wet sand.
- Pour the two cups of boiling water and keep pulsing until it all comes together into a dough.
- Be very careful when picking it out of the food processor, it will be very hot.
- Form small rounds of dough and flatten them. I use a tortilla press, which I absolutely love, but it makes my tortillas small. They are roughly the size of a 4 inch corn tortilla.
- You can flatten them with a rolling pin by placing them on parchment paper and then cutting them out with a big round shaped lid.
- Or you can use one of the cast iron tortilla presses like this one from Amazon.
- Cook the tortillas on medium heat until golden brown on both sides.
- When these tortillas meet heat, they tend to shrink considerably. What I do about this is to cook them on one side and when I flip them to the second side, I press them down with a flat spatula until they expand more. This strategy has worked great to keep the tortillas a manageable size.
- These tortillas freeze very well and taste great in quesadillas, as a replacement for naan when eating Indian food, for tacos and even as a wrap for bahn-mi's.
- Number of Servings 20
- Calories Per Serving 85
- Fat 7g
- Carbs 3g
- Fiber 2g
- Net Carbs 1g
- Protein 1g
- Fat 88%, Protein 6%, Net Carbs 6%