Coconut Flour Tortillas

Edit

Servings: 4 Prep: 20 min Dairy Free Gluten Free Keto Low Carb Paleo Pescetarian Vegetarian Freezable Kids Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

2 teaspoons coconut oil 4 eggs 2 tablespoons water ½ cup arrowroot 2 teaspoons coconut flour ¼ teaspoon sea salt

Instructions

1. If your coconut oil is solid, melt it first in a small saucepan, but then allow it to cool.

2. Crack the eggs into a medium-sized bowl and whisk in the melted coconut oil and water.

3. Add the dry ingredients and beat well to combine.

4. Heat a small skillet (size of your pan will determine the size of the tortilla) over medium heat.

5. Pour in some of the batter - you need to make them quite thin - and immediately roll it around to evenly coat the bottom.

6. The tortilla should start to pull away from the edges as it cooks.

7. Cook for one minute on each side. Remove from pan and repeat until all of the batter is used.

8. If saving for later, cool completely and store in an airtight container in the refrigerator. Or, to freeze, roll up tortillas and freeze in an airtight container.

9. When ready to use, let thaw completely, then unroll.