Serves: Makes about 6 tortillas about 6-inches in diameter
paleo tortillas


  1. 2 eggs whisked
  2. 1 cup of full fat coconut milk (or you can use unsweetened almond milk)
  3. 1 tbs of olive oil
  4. 3/4 cup of tapioca flour
  5. 3 tbs of coconut flour
  6. 1/4 tsp sea salt


  1. In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)
  2. In a separate bowl, combine all dry ingredients together (salt and flours)
  3. Pour wet ingredients into dry ingredients bowl and whisk until fully combined
  4. Season your pan with olive oil (we used a 10" non-stick pan)
  5. Heat pan on medium to medium-low heat
  6. Pour 1/3 cup of batter into center of pan to form about a 6" circle
  7. Cook for 2-3 minutes until tortilla is lightly browned on the bottom
  8. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
  9. Place tortillas on a paper towel-lined plate


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