Hi Stephen, Thank you for the kind words. Hi Samantha! Yes, you can freeze coconut tortillas! Let me know how it goes if you try experimenting with it! Thank you Maya. Started with my favorite non-stick pan, but too large to move the batter around. The texture would be different. Why did you say tortilla wrap recipe was 3 ingredients when, in fact, it had 6? Came out perfectly and make delicious pizza crust and quesadillas. Those spices sound like great additions, too. The main issue with adding only almond milk to thin out the batter is that it will be more likely to fall apart, since the egg is the only thing holding these tortillas together. I also slightly overlooked them. Let me know how it goes if you do! Too eggy, tore apart, too thick, too thin, too much oil, not enough. It definitely wasn’t a good fit for a taco. Can you make a recommendation, and what would the effect be on quantity? Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. I’m thinking of adding some corn flavoring to give this sort of a flatbread taste, then using it to make Indian tacos or even to wrap carnitas. Thank you, so much for helping those of us on low carb diets with your delicious recipes! I am anxious to try these but want to make sure I understand the troubleshooting tricks. Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Mine didn’t turn out at all. Also they’re a bit fragile…my first attempt at flipping it was a HOT MESS! I really struggled with these. I will never eat another psyllium wrap again. Make sure it’s the thin kind (usually called coconut milk beverage), not the thick kind in a can. Hi Sarah, Sorry to hear they were not for you. Many thanks! I added an egg white and equal amt almond milk and the consistency worked. I made this today and although they don’t look as beautiful as yours, the recipe worked. They ripped on flipping and taste really odd. I was working with coconut flour that was past its prime (but still smelled fine) and hemp milk. Next time I think I will add seasoning. I’ll probably try these again for a different meal. Thanks for all the great ideas! They made great pancakes! Sometimes they take a couple tries to get the pan temperature and batter consistency right. I think they turned out great (tho as I commented …more like a crepe/omelet than a tortilla). Should I store them in the freezer? The best. Good to know they worked with hemp milk, too. How much beef gelatin did you end up using? You know, those carbs and sugars are not good for me. You may need to adjust the amount a bit. The best way to store them is with paper towels between each one, to absorb any moisture. This was easy to do and they tasted good!! It is finer in texture than almond meal. I’m asking first because if it’s a totally stupid thought I don’t want to even try. These are great! Wonder if you could add just a little shredded cheese to them, like when you first pour it in the skillet and swirl to coat the skillet. I really need to keep sugar to a strict minimum…it brings the pain back. You can try it with a little less milk next time, and maybe add an extra egg if it’s not liquid enough with the milk reduced (it should easily spread across the pan when tilting). Thanks for such a great site. Hi Emily, Yes, heavy whipping cream should work fine. I hope this helps. Hope this helps! . If adding eggs and milk didn’t help, then you needed to add more until the batter became thinner. But still am going to try and make them. Hi Tracy, For this recipe you need to cook them covered. Hi Carla, Unfortunately no, this recipe works with coconut flour only. We found these a bit dry (though they turned out really well!). With that in mind, an idea struck me to combine coconut flour and eggs. Delicious for wraps and soft tacos, and I intend to use them to make enchiladas as well as dishes typically made with crepes, such as traditional manicotti. Love this recipe. Have a nice day! You can definitely adjust the salt to your liking and they will still work out. Was so excited but ended up being so disappointed! I am wondering if some of the inconsistencies with measurements and fluidity might be resolved by using gram measurements for greater accuracy and finesse! Came out more like pancakes. Hi Rachel, I think so, but I haven’t tried it. Also, the recipe would no longer be low carb or paleo, if that matters to you. The tortillas should last about a week in the fridge, stored with parchment paper between them. I am seeing 7. Hi Linda, No, sorry, this recipe only works with coconut flour. They held together for my shredded pork tacos, queso fresca cheese and Cole slaw. Fell apart & tasted strongly of eggs. Thanks for the recipe! Then, place them in the fridge. I haven’t tried making chips with them but let me know how it goes if you do! I’ve tried many paleo breads and they were just didn’t make the cut. The first tortilla was too thick and came out like a pancake. Hope you get the chance to try this one. Of course they aren’t identical to flour tortillas, but are less crepe-like if the temperature is higher. Something must have gone wrong because the texture should not be spongy. Great idea but a fail over here. I’m not a pro but love experimenting with replacements . Wondering if I can use almond flour instead of coconut flour? We like our sandwiches or wraps warmed up on the panini maker, so that would crisp them up. I am so happy you liked them! Tonight I made the tortillas again. Ended up kind of like a more difficult omelet. They didn’t necessarily taste like a tortilla but it got the job done and we were full and happy. They didn’t fall apart and rolled up nice. I will definitely be making these at least once a week. They were more like omelets/pancakes. Thank You very delicious mine were too crepe like but i used canned coconut milk probably should have watered it down.,hot buttered out of the pan was heaven. The thick “cream” will harden at the top. Hi Amber, Sorry you had issues with the recipe. They’re really more of a crepe than a tortilla but tasty none the less. Your pictures look like yours hold together way better than mine do. Registered trademark. This requires an extra 1/4 cup almond milk. Otherwise they will fall apart, like you said. I always tend to think of nut milks as kinda crappy, Soya obviously, but wonder what your view is on nut milks vs whole milk. . Too thick and eggy, more like a pancake. I tried this recipe because I wanted low-carb tortillas for tacos but I didn’t have any xanthan gum. I’ll make a note under the recipe to reflect this. If you want to, you can also try adding a little bit of xanthan gum and they’ll hold together better, but it’s not strictly paleo.