How to Make Perfect 2-Ingredient Coconut Flour Tortillas (Soft, Keto & Vegan)
Making soft, bendable tortillas with just two ingredients might sound too good to be true, but it’s real. These coconut flour tortillas are surprisingly easy to whip up, and they don’t fall apart like most grain-free alternatives.
They’re perfect for nearly every diet. Think Keto, Vegan, Paleo, Gluten-Free, Grain-Free, Low-Carb, and even Oil-Free. With only 3.1 grams of net carbs per tortilla, they’re ideal for low-carb lifestyles.
If you’ve struggled with crumbling, stiff, or overly eggy recipes, this one fixes all that. The result? Soft, flexible wraps you can roll, fold, or fill any way you like.
Table of Contents
Why This Recipe is Better Than the Rest
- Most coconut flour tortillas are either too dry, fall apart, or taste too much like coconut. This recipe avoids all of that.
- These tortillas come out tender and fluffy without being dense or chewy. Even better, they stay flexible. You can roll them for burritos, fold them into tacos, or slice them into quarters for mini wraps. They hold their shape beautifully, even when cold.
- Worried about the coconut flavor? Don’t be. These have a clean, neutral taste that works with sweet or savory fillings. They’re the kind of all-purpose tortilla you’ll want to make on repeat.
The Simple Science: Why Just Two Ingredients Work
What makes these tortillas possible is the smart use of two high-performance ingredients.
- Coconut flour is incredibly absorbent due to its high fiber content. That means a small amount goes a long way. It creates a soft structure without needing eggs or gluten, making it perfect for grain-free cooking.
- Whole psyllium husks act like the glue. When mixed with water, they form a gel that holds everything together. This natural fiber mimics the stretch and elasticity of traditional dough. It keeps the tortillas from cracking or falling apart while staying completely egg-free.
The result is a pliable dough that cooks up like a dream with nothing artificial.
Ingredients Needed
Here’s what you’ll need to make these soft and flexible tortillas from scratch:
For the dough
- Half a cup of coconut flour. Weigh it for best accuracy since it’s highly absorbent.
- Two tablespoons of whole psyllium husks. Do not use psyllium powder, as it changes the texture.
- One cup of water.
- One quarter teaspoon of fine sea salt. This is optional but helps boost flavor.
That’s it. Just four pantry staples, with only two absolutely required.
How to Make 2-Ingredient Coconut Flour Tortillas
Step 1: Mix the dry ingredients
In a medium bowl, combine the coconut flour and whole psyllium husks. Add the salt if using. Break up any lumps in the coconut flour to keep the mixture smooth.
Step 2: Add the water
Pour the water into the bowl and stir until the dough starts to come together. It may look loose at first. Let it sit for five minutes. The psyllium will absorb the water and thicken the dough.
Step 3: Form the dough
Once thickened, use your hands to shape the dough into a single ball. It should feel springy and slightly moist but not sticky.
Step 4: Divide the dough
Cut the dough into four equal parts. Roll each piece into a ball so they’re ready to be flattened.
Step 5: Roll out the tortillas
Place one dough ball between two large sheets of parchment or wax paper. Using a rolling pin, roll it into a circle about seven inches wide. Peel off the top sheet carefully to avoid tearing.
Step 6: Heat the skillet
Preheat a nonstick or well-seasoned cast iron skillet over medium-high heat until it’s hot. This helps the tortillas cook evenly and prevents sticking.
Step 7: Cook the tortilla
Lift the rolled dough using the bottom paper. Flip it onto the skillet so the dough touches the pan. Peel away the remaining paper. Cook for two to three minutes until the bottom has golden spots and the tortilla starts to puff slightly.
Step 8: Flip and finish cooking
Turn the tortilla with a spatula and cook the other side for another two to three minutes. It should be lightly browned and flexible.
Step 9: Cool and repeat
Transfer the finished tortilla to a cooling rack. Repeat the process with the remaining dough balls.
You can serve these warm, at room temperature, or even straight from the fridge. They stay soft and bendable.
Troubleshooting Guide: Perfect Tortillas Every Time
Use this quick reference table to fix common issues and improve your results.
| Problem | Likely Cause | Solution |
| My dough is too sticky | High humidity or dough temperature is too warm | Place the dough between parchment sheets and chill it in the freezer for three to four minutes. This makes peeling easier |
| My tortillas are cracking or falling apart | Dough was rolled too thin or skillet was not hot enough | Roll the dough to about one eighth inch thick. Make sure the skillet is fully heated before adding the dough |
| My tortillas have a purple or gray color | Natural reaction from some psyllium husk brands | This is safe to eat and does not affect taste. Choose brands like NOW for better color |
| My tortillas are dense and not fluffy | Used psyllium powder instead of whole husks or skipped the resting time | Always use whole psyllium husks. Let the dough sit for at least five minutes before shaping |
Storage, Freezing, and Reheating Instructions
To Store: Let the tortillas cool completely before storing. Keep them in an airtight container or sealed bag in the refrigerator. They will stay fresh for up to two weeks.
To Freeze: Stack the tortillas with a small sheet of parchment paper between each one to keep them from sticking together. Place the stack in a freezer-safe bag and freeze for up to six months.
To Reheat: Warm the tortillas in a dry skillet for a few seconds on each side or use a microwave for ten to fifteen seconds. This brings back their softness and makes them easy to fold.
Serving Suggestions and Variations
These tortillas are more than just wraps. Here are a few tasty ways to enjoy them:
Great ways to serve them
Use them as taco shells for your favorite fillings
Wrap them around grilled veggies or roasted meat
Layer them in enchiladas or fold them into quesadillas
Turn them into sandwich wraps or serve as flatbread alongside soup or curry
Flavor variations to try
For a savory twist, mix in half a teaspoon of cumin, garlic powder, or chili powder
If you want a sweeter version, add a pinch of cinnamon and a drop of vanilla extract
These small changes give you lots of flexibility without needing to adjust the core recipe.
Helpful Notes
Storage tips
After cooling, keep your tortillas in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to two weeks or freeze for up to six months. Always use parchment paper between layers if freezing to prevent sticking.
Update on psyllium powder
This recipe uses whole psyllium husks for a reason. While it might seem possible to substitute with psyllium powder, many readers report that it changes the texture and makes the dough gummy. Stick with whole husks for the best results.
Removing tortillas from paper
If the dough sticks to the paper while peeling, place it in the freezer for three to four minutes. This quick chill firms up the dough and makes peeling easy without tearing. Avoid freezing it for too long or the dough will become stiff.
Conclusion
These 2-ingredient coconut flour tortillas check every box. They are soft, flexible, low in carbs, and completely free from eggs, dairy, and grains. Whether you follow a keto, vegan, or gluten-free lifestyle, this recipe fits right in.
If you give these a try, drop a comment and leave a star rating. Your feedback helps others and supports this kitchen.
Tried a unique twist or flavor add-in? Let us know below. And if you loved the recipe, feel free to share it on Pinterest or Facebook with your friends.
Frequently Asked Questions (FAQ)
Can I use psyllium powder instead of whole husks?
It is not recommended. Psyllium powder often leads to a dense and gummy result. Whole psyllium husks create the ideal texture for these tortillas.
Can I substitute coconut flour with almond flour?
A: No. Coconut flour absorbs much more liquid than almond flour. The two are not interchangeable in this recipe.
How many net carbs are in each tortilla?
A: Each tortilla contains just 3.1 grams of net carbs, making it perfect for low-carb and keto diets.
Can you use coconut flour for tortillas?
A: Yes. Coconut flour works well in tortillas when paired with a strong binder like psyllium husks. It creates a soft, grain-free wrap.
Are coconut tortillas healthy?
A: These tortillas are high in fiber, low in carbs, and free from gluten, dairy, and eggs. They are a great choice for most dietary needs.
What can be made with coconut flour?
A: Coconut flour can be used in pancakes, muffins, tortillas, cookies, and bread. It is best in recipes designed specifically for its absorbent nature.
What are the ingredients in coconut wraps?
A: This version uses coconut flour and whole psyllium husks, along with water and optional salt. Some store-bought versions may include coconut meat or oil.
More Grain-Free and Vegan Recipes You’ll Love
site spy: https://www.powerhungry.com/2020/06/12/2-ingredient-coconut-flour-tortillas-vegan/
