Paleo tortilla recipe

I’m usually very skeptical about anything that needs to be baked being called, ‘paleo’. By the time enough sweetener and odd starches have been added to make it palatable and hold together, it is a far cry from ‘true’ paleo food∗.

I was trolling Pinterest looking for non-paleo recipes calling themselves paleo recipes when I found this recipe from Wholesomeyum.

Low Carb Paleo Tortillas with Coconut Flour (3 Ingredients)

Low Carb Paleo Tortillas with Coconut Flour (3 Ingredients)
This easy, paleo, low carb tortillas recipe with coconut flour requires just 3 ingredients! These gluten-free wraps are also healthy, keto & vegetarian.
Servings Prep Time Cook Time
tortillas 5 minutes 10 minutes
  1. 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).
  2. Heat a small skillet over medium 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. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.
Nutrition Facts
Amount Per Serving
Calories 63 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Total Carbohydrates 6g 2%
Dietary Fiber 4g 16%
Sugars 2g
Protein 5g 10%
Vitamin A 4%
Calcium 7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per tortilla: 2g

Hello, my name is, Melissa and I LOVE Naan bread. It has been very difficult to give up this tasty, versatile bread.

If the numbers are accurate, this high fat, low-carb alternative can fill in where many wheat filled products left a gap in recipes. Soft tacos, burritos, pizzas, etc. Instead of using almond milk, try canned coconut milk. I have not yet made this recipe but I will do so with canned coconut milk. Many of the refrigerated milk alternatives are filled with chemicals and other undesirable ingredients. Some adjusting may be necessary in order to get it to turn out properly. Using the canned coconut milk will add fat to the recipe. That’s ok.



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