by | Oct 14, 2014


2 cups almond flour

2 cups tapioca flour

2 cans whole coconut milk

1 tsp Himalayan or REAL salt

Approximately 2 tablespoons of cooking fat, preferably lard or real butter.


Mix all ingredients through the salt together until all lumps are gone.  It will be a thin consistency.

Heat a non-stick skillet (a well-seasoned cast iron pan is best) and ladle a half a cup of the mixture onto the skillet and gently spread it out in a circular motion to the desired size.

Let cook until you see bubbles rise and can easily flip with a spatula.  Only cook the other side for a couple of minutes and then put on a cooling rack.  They will look like white, thin pancakes.

After all of the “pancakes” are done, heat a skillet and put in a small amount of the cooking fat and put one of the tortillas in, moving it around quickly so it doesn’t burn or stick.  Once browned (like a regular tortilla) using tongs, flip it over to brown the other side.  This is a quick process so watch them carefully.

Enjoy as you would any tortilla, keep in refrigerator for up to two weeks!

Like and Share with your friends and family, then let me know if it was a hit at your house!

-Dr. Jenn