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Keto Corn Tortillas With Keto Carnitas Tacos

Keto Corn Tortillas – Low Carb & Gluten-Free


  • Author: Charisse Thiel
Scale

Ingredients

1 1/4 Cup Almond Flour (Anthony’s Brand Or Kirkland brand are lowest carbs)

2 teaspoons Whole Psyllium Husk (or sub 1 teaspoon of ground psyllium husk powder)

2 Tablespoons Instant Corn Masa Flour

1/2 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Cumin

1.5 tsp Xantham Gum

1 Large Egg 

3.5 Tablespoons Warm Water

1/4 Tsp of Amoretti Sweet Corn Extract (Optional, but advised for corn flavor)

Avacado Oil Spray


Instructions

1.) Combine all the dry ingredients – almond flour, masa flour, psyllium husk, xantham gum, garlic, cumin, salt- in a food processor.   Blend for 30 seconds until evenly combined and ground into a fine powder. 

2.) Whisk together egg, warm water, and amoretti sweet corn extract in a seperate bowl.   Add to your food processor and pulse until a round dough ball forms.  

3.) Take your dough ball out (careful not to touch the blades!) and place in a well greased (lightly sprayed with avacado oil) seran wrap.   Squeeze the dough ball around a bit in the seran wrap to make a thick disc shape.  Place Dough in the fridge for 5 minutes. 

4.) Prepare your parchment paper for rolling on the counter.  Place a silipat mat or a damp paper towel underneath the parchment paper to keep it from sliding around underneath the dough.   Cut a large piece of seran wrap and lightly spray with avacado oil spray. Set aside. 

5.) Place a large nonstick skillet or square griddle pan on the stove to heat at medium to medium/high heat.  Let it heat up while you roll the tortillas 🙂

6.) Take your dough ball out of the fridge and cut into 6-8 even pieces (you will re-roll the excess dough from each tortilla to form more later).   Take one chunk of the tortilla dough and place on the parchment paper.  Flatten out gently with your fingers, until it forms a round shaped thick disc.   Place the oiled seran wrap on top and roll the dough  the rest of the way into a circular shape about 1/4 thick or as thin as you can get it without breaking it.   Once it’s as thin as you’d like,  remove the seran wrap,  and press a bowl or a saute pan lid the size you want your tortillas into the dough to cut a circle out.    Remove excess dough and save to re-roll for more tortillas later (see photos in post for guide and tips!).  

7.) Take your tortilla on parchment paper towards the stove. Spray your griddle pan or nonstick skillet with avacado oil spray.   Make your pan is hot (this is a must).  Flip over your parchment paper with tortilla on it into your hand (upside down). The tortilla should just about fall off into your hand or you can gently help peel it off if needed.  Then flip the tortilla again out of your hand and right into your hot pan!    Cook each side of the tortilla for ONLY 10-15 seconds.  If you overcook them, they will be become dry, brittle and will not be pliable! If your pan is not hot enough when placing the tortilla on it, then they will not cook enough!

8.) Repeat rolling, cutting, and frying steps for each tortilla, reusing the parchment paper and seran wrap pieces. gently knead together and re-roll any excess dough into additonial tortillas. (I can get 9 tortillas out of mine :).    If you’d rather fry all your tortillas at once, or make the tortilla dough ahead of time, you can separate each dough tortilla with parchment paper in a stack, cover the whole stack with a damp papertowl or airtight container and keep in the fridge until you’re ready to cook.

9.) Store cooked leftover tortillas in the fridge in a ziploc bag or airtight container for up to 5 days.  You can also freeze these between pieces of parchment paper in an airtight container, and thaw in the fridge a few hours before eating.   

 

 


Notes

*Net Carbs = 2.5 grams per tortilla for small corn tortillas (size seen in photos)

Nutrition

  • Carbohydrates: 2.5 g net carbs