What I love most about this recipe is that the pan size determines how they are going to be used. Make them in a small pan, like I did, for tacos, or make them in a larger pan to make tortillas. They are also thin and low in calorie so you may always double them up.
In terms of making low carb tortillas, I’ve tried many different flours, from almond flour to ground flax meal. Absolutely nothing has worked well as coconut flour has, and because it is so absorbent, less flour is required to make the batter.
Coconut flour also makes a tortilla-like texture and produces minimal flavor, aside from the spices you add to the batter.
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