Coconut Tortilla

I can’t take credit for this. I got this from Keto Connect, and it is a wonderful site for many Keto recipes, so definitely take a look!

This recipe was really easy to follow. The bigger question is, was it good? It was good but manage your expectations…it doesn’t taste like corn or flour tortilla. The tortilla itself is pliable, but when cooking it, it is a little delicate so take care when you flip it.

I used these as shells for the pork carnitas I made tonight. I plan to use the remaining tortillas for more tacos and for an egg scramble. That being said, keep in mind that this is pretty porous and the bottom can get a little damp, but so far, it hasn’t torn, so that’s good news.

Coconut Tortilla

 

 

Ingredients

  • 8 large Egg Whites
  • 1/3 cup Coconut Flour I used Bob Mill’s brand
  • 1/4 tsp Baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp Onion powder
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 10 tbsp Water

Directions

    1. Mix all the ingredients except for the water together in a mixing bowl with a whisk or fork, whatever you enjoy using.
    2. Now add the water. This mixture needs to be really thin, so make sure to mix everything up well
    3. I let it sit for a couple minutes as I heated up my 8″ pan. I have a great non-stick pan, so I didn’t use any oil or anything. If you aren’t as confident in your pan then use a bit of coconut oil or ghee
    4. I used a 1/4 measuring cup and portioned out the mixture that way. When pouring in the mixture, start at the center and help it spread out if it isn’t doing so naturally.
    5. You’ll see bubbles forming on the mixture, that’s a sign to start getting it to loosen and ready to flip.
    6. Once you flip it, it only takes a few more seconds to cook, so keep an eye on it.

Notes

  • While it is cooking, it’s quite delicate so make sure you unstick it before you attempt to flip it
  • This will keep for up to two weeks in the fridge
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