Ingredients
Method
- In a bowl, whisk together the coconut flour, xanthan gum, and salt.
- Slowly pour in the hot water while stirring continuously with a spatula or fork.The mixture will thicken and form a soft, pliable dough.Tip: If it’s too dry, add more hot water 1 tablespoon at a time.
- Once cool enough to handle, knead it for about 1 minute until smooth and elastic.
- Divide dough into 4 small balls (for taco-size tortillas).Place one ball between two sheets of parchment paper and roll it out into a thin circle (about 6 inches).
- Heat a nonstick skillet or cast-iron pan over medium heat.Carefully peel the tortilla off the parchment and cook for about:30–45 seconds per side, until lightly browned and flexible.
- Stack cooked tortillas and cover with a clean kitchen towel to keep them soft.
Tips
- If your tortillas crack, add a bit more water next time.Store in the fridge (airtight container) for up to 3 days; reheat in a pan or microwave.
Extra Notes
- Low-carb & high-fiber: Great for keto or gluten-free diets.No sugar added: Naturally slightly sweet from coconut flour.Macros (approx % of calories)Protein: 17%Fat: 30%Carbs: 53% (mostly fiber)
Notes
🌮 Coconut Flour Tortilla – Nutrition per Serving (1 of 4)
| Nutrient | Amount |
|---|---|
| Calories | ~60 kcal |
| Protein | ~2.5 g |
| Fat | ~2 g |
| Total Carbohydrates | ~8 g |
| Dietary Fiber | ~5 g |
| Net Carbs | ~3 g |
| Sodium | <25 mg |