KETO TORTILLA all I do live in Mexico and to deny myself a taco is a sin! These are easy to make and I have made 24 at a time to freeze and have ready for a quick lunch.  Just brown up some hamburger and onion, add tomato, lettuce, cheese and hot sauce.  YUM.

INGREDIENTS for 12 TACO or WRAP shells:

  1. One half cup coconut flour  ( 1 1/2 cup )
  2. Six large eggs  ( 6 )
  3. One and one quarter cup unsweetened coconut milk  ( 1 1/4 cup )
  4. Three quarter teaspoon sea salt  ( 3/4 tsp )


  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 (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 (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.

I have a gas stove that gets quite hot, so medium heat works well. However, if you have an electric stove, or if you don’t see the tortillas darkening on the side touching the pan after 60-90 seconds, you may need to increase the temperature to medium-high.


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