Since going grain-free, I have learned to love the crunch of a lettuce-wrapped burger, taco, enchilada, and burrito . . . but alas, how can one really lettuce wrap an almond butter and jam sandwich? Not happening. at is actually what drove me to come up with this coconut our–based recipe for tortillas—my desire for an almond butter and jam sandwich. Luckily for you these Coconut Flour Tortillas are also amazing served up with tacos, enchiladas, burritos, and with just about any topping you can think of.
6 eggs
1 can (13.66oz) coconut milk, full fat
¼ cup coconut flour
¼ cup flax meal
½ teaspoon baking soda
½ teaspoon sea salt
1 Packet Stevia
Preheat a medium sized, non-stick skillet over medium low heat.
Combine all of the ingredients in a high speed blender and mix until smooth.
Coat the skillet with coconut oil. Pour ⅓ cup of batter into the skillet in a large tortilla shape. Allow to cook until set, then flip to brown the other side. Repeat with all of the batter — should make 12 tortillas.
Calories: 100
Fat: 9g
Carbohydrates: 2g
Sodium: 117mg
Fiber: 1g
Protein: 5g
Sugar: 0g