Paleo Homemade Tortilla Bowl
Transform your salads, taco nights, or grain-free meals with this delicious and versatile Paleo Homemade Tortilla Bowl! Crafted from a wholesome blend of almond flour, tapioca starch, and coconut flour, this recipe is entirely gluten-free, dairy-free, and perfect for paleo lifestyles. With just a handful of simple ingredients like a single egg, melted coconut oil, and a dash of baking powder, these tortilla bowls bake up crisp and golden, all while delivering a sturdy base for your favorite fillings. The step-by-step process ensures even novice cooks can shape these edible bowls effortlessly using inverted oven-safe molds. Ready in just 40 minutes, they’re perfect for a creative twist on taco salads, burrito bowls, or hearty veggie-based meals. Say goodbye to store-bought alternatives and embrace this homemade, nutrient-packed recipe that combines flavor, function, and fun!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Tapioca starch
- 1 tablespoon Coconut flour
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 1 large Egg
- 0.5 cup Warm water
- 2 tablespoons Coconut oil, melted
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut flour, salt, and baking powder.
In a separate small bowl, beat the egg, then add the warm water and melted coconut oil, stirring until combined.
Pour the wet ingredients into the dry mixture, stirring until you have a thick and cohesive dough.
Divide the dough into four equal parts and roll each piece into a ball.
On a clean, floured surface (using additional tapioca starch to prevent sticking), roll each dough ball into a thin circle, approximately 8 inches in diameter.
Place each circle over an inverted oven-safe bowl or ramekin, gently pressing to shape the tortilla around the bowl's contour.
Place the bowls on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the tortillas are firm and lightly golden.
Carefully remove the tortilla bowls from the molds and place them upright on the baking sheet.
Return them to the oven for an additional 5-8 minutes to crisp up the interior, keeping an eye to prevent burning.
Remove from the oven and let cool slightly before serving with your favorite Paleo fillings.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 13.2 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 324 mg | 25% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
