coconut flour tortillas
"A low carb option for tortillas"Serves 10-12 | Prep Time 5 mins | Cook Time 20 mins
Why I Love This Recipe
Being able to still enjoy your favorite taco fillings makes going low carb life easier. So glad to have this coconut flour option over the almond flour tortillas.
Ingredients You'll Need
1/2 cup Coconut flour
6 large Eggs
1 1/4 cup Unsweetened almond milk (or any milk of choice; use coconut milk beverage for nut-free)
3/4 tsp Sea salt (optional)
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.
Pairs Well With
Any loose meat or taco filling