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Low Carb Cauliflower Tortillas! Made with eggs, cauliflower and garlic, these grain-free tortillas are easy to make and customizable. They are perfect as a gluten free substitute for wraps and tortillas. They also double as breakfast fritters.
I love a good tortilla and this keto tortilla recipe is so good! In fact when I was losing weight, wraps were always a quick go-to lunch for me. I was traveling a lot, and instead of eating junk all week I would go to the grocery store when my plane landed to buy a few staples.
Tortillas, individual tuna packs, fruit, veggies were always on the list. I was able to make a quick tuna wrap and eat a healthy, guilt-free lunch without any effort or thought.
I love my gluten free tortilla recipe so I wanted to make a keto tortilla wrap too!
Since going gluten free, I’ve found it very difficult to find good tasting wraps and tortillas. Like impossible. Within the last year, more brands have jumped on the gluten free band wagon.
While there are more options available I can’t say I love all of them.
Rudi’s tortillas are by far the best I’ve found and they’re lower in calories. There’s also Potapas potato tortillas and now, Siete has Paleo grain-free tortillas.
In my opinion, Siete is way over priced. Of course, there’s corn tortillas which are generally gluten free (check the ingredients that’s not always the case), but I only like corn for tacos.
As you can see, not many options on the tortilla front for those of us who want to eat lower calorie and gluten free, but these Cauliflower Tortillas they are a game changer. They have become a new favorite in my house!
Made with only 3 ingredients – cauliflower, eggs and garlic powder. They’re naturally low carb, gluten free, low in calories and high in protein.
They are a great alternative to buying tortillas and they’re versatile too. Use them as a sandwich wrap, or eat them as a cauliflower fritter.
Now, I will say getting the technique down for making these cauliflower tortillas takes some trial and patience. My first batch did not turn out because I was too impatient and flipped the tortillas before it was done cooking.
When you put the batter in the pan, you really have to let it cook a long time before flipping or it will crumble. They are delicate but once they cook fully, they are as sturdy as can be!
So, don’t rush the process. I’m not a patient person which is why I kept telling myself while they cooked that this was a good practice of patience for me. I don’t mean to scare anyone away from making these. I just want you to know that these do take a little finesse.
If you’re able to do that, then you won’t be disappointed because these cauliflower tortillas are incredibly good!
Cauliflower Tortilla Recipe
Ingredients
- 8 eggs, room temperature
- 1 head cauliflower, chopped into florets, about 3-4 cups
- 1 teaspoon garlic powder, or any other seasonings you want
- Salt and pepper to taste
Instructions
- Preheat a small 6″ skillet over medium-low heat. Grease it lightly with extra virgin olive oil.
- Place all ingredients in a food processor. Process on high until smooth. The mixture will be light and slightly foamy.
- Transfer the mixture to a bowl. Using a 1/4 cup measuring cup, scoop 1/4 cup of the mixture into the cup then place into the skillet.
- Cook the tortilla about 5 minutes then check the bottom to see if it is browned and ready to flip. The first side takes much longer than the second so do not be in a rush to flip. Let it sit as long as it needs to, to set. Flip the tortilla, cook another 2-3 minutes on the other side until browned.
- Transfer cooked tortillas to a baking wrack to cool completely while you make the remaining tortillas. If the burner gets too warm, lower it a bit so that it does not over cook the tortillas.
Notes
- Keep the tortillas in the refrigerator up to 10 days or in the freezer 30 days. Reheat by placing in the microwave for 10 seconds (thaw first if frozen).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think egg whites only would work with this recipe? I have to watch my cholestral
I haven’t tried this recipe with egg whites only. It could work, but I’m guessing you would still need some whole eggs because the fat acts like a binder to hold the tortillas together.
I riced some fresh cauliflower and froze it ,by chance do you know how many cups of riced cauliflower are in a head ? Eager to try this !
That’s a good question. I’m not really sure because I’ve never made it with riced cauliflower. If it’s frozen I do not believe it will work as it will be too wet. You really need fresh cauliflower for best results. If I were trying fresh cauliflower that was riced, then I would try 4 cups to begin with.
How many tortillas can I make with the ingredients above?
The serving size in the recipe card tells you this: 16 tortillas = the number of servings so that’s how many you will get!
We made street tacos for the family and my daughter and I had ours on these delicous tortillas! Thank you for the recipe. We will be making these very often!
Great to hear Wendy! I’m so happy you and your family liked them.
Do they taste like eggs when your done? Or cauliflower?
I don’t think it tastes like either. When you eat a cauliflower pizza, it doesn’t taste like cauliflower or eggs. It’s the same thing.
If I use fresh cauliflower it won’t come out too runny? Most recipes say You’re supposed to ring out the water first
You only need to do that when you cook the cauliflower before putting it in a recipe. You’re not doing that here.
Can you make these using just the whites of the eggs?
I haven’t tried. I’m thinking there may not be enough fat to hold them together. Let me know if you give it a try and how it turns out!
Can you use frozen riced cauliflower?
You should be able to. You would need to thaw and ring out the excess water.
I did! I used the frozen cauliflower rice from Costco. I cooked it in the microwave (in the bag) for 5 min. Then I drained out as much water as I could. I halted the other ingredients because this wasn’t 3-4 cups of cauliflower. So I added 2 eggs and a dash of garlic powder and salt. I cooked them on low until golden brown on the bottom. Definitely don’t spread too thin.
Just to make sure, is the cauliflower raw? Some recipes ask to cook it first. This sounds fantastic and I would like to try it soon, but as you intended it to be. Thanks
Hi Sandy, yes the cauliflower is raw.
Sneaking in veggies is my life right now! ha ha for real can’t wait to try these!