- January 2, 2020
- Gluten Free
Homemade Keto Corn Tortilla Recipe
Discover how to create delicious, low-carb keto corn tortillas using almond flour and coconut flour, perfect for maintaining your keto diet without sacrificing flavor. This simple recipe brings a healthy twist to traditional tortillas, keeping them gluten-free and under 2 grams of net carbs per serving, ideal for tacos, quesadillas, or as a tasty side.
Embrace the joy of Mexican cuisine on a keto diet with this keto tortillas recipe, a low-carb alternative that doesn’t skimp on flavor or texture. Perfect for anyone looking to enjoy their favorite tacos, enchiladas, and wraps without breaking their carb count (less than 2 g net carbs per tortilla), this recipe combines the satisfaction of traditional corn tortillas with the health benefits of a keto-friendly lifestyle.
Why This Recipe Works
- Low in Carbs, High in Flavor: With main ingredients like almond flour and psyllium husk powder, this recipe keeps the carb count low, making it ideal for the keto diet. Each of the almond flour tortillas contains just a few grams of net carbs, allowing you to enjoy the taste of authentic corn tortillas without compromising your nutritional goals.
- Easy to Make with Common Keto Ingredients: This recipe calls for simple ingredients commonly found in a keto pantry, such as xanthan gum and cream cheese. The straightforward process, aided by tools like a food processor and a tortilla press, means you can have fresh, homemade tortillas ready in no time.
- Versatile and Satisfying: These tortillas are not only low-carb but also versatile enough to be used in a variety of dishes (like my popular Keto Crunchwrap supremes). Whether you’re craving soft tacos, tortilla chips, or even a pizza crust, these keto corn tortillas are a satisfying base that complements a wide range of toppings and fillings.
Supplies Needed
- Parchment Paper or Plastic Bag
- Rolling Pin or Tortilla Press
- Frying Pan
- Cookie or Biscuit Cutter (if rolling the dough)
- Spatula
- Food Processor
- Measuring Spoons & Cups
Main Ingredients
- Almond Flour: Use fine almond flour to make this keto tortilla recipe. I do not recommend substituting for coconut flour in this recipe.
- Xanthan Gum: This acts as a binding agent and should not be substituted.
- Psyllium Husk Powder: This acts as a binding agent and should not be substituted. Please note that some brands of psyllium husk can cause a slight purple hue to foods but it is a normal chemical reaction (the NOW brand of psyllium husk does not do this).
- Sea Salt
- Cumin
- Garlic Powder
- Egg:
- Water
- Avocado Oil: A neutral oil is best for pan-frying these tortillas for cooking.
How To Make Keto Corn Tortillas
- Gather Your Ingredients: Before you begin, make sure you have all the necessary ingredients on hand: almond flour, psyllium husk powder, xanthan gum, egg, warm water, and any additional spices you’d like to include for flavor.
- Mix the Dry Ingredients: In a large mixing bowl, combine the almond flour, psyllium husk powder, xanthan gum, and your chosen spices. Whisk them together until they’re well mixed. Place the dry ingredients into a food processor for best results (you can mix by hand but this will take more work).
- Add Wet Ingredients: Pour the warm water into the dry ingredients slowly, then add in the egg. Pulse the food processor until the dough comes together to form a ball of dough. If the dough is too dry, add a little more water until it reaches a pliable consistency.
- Knead the Tortilla Dough: Once your dough has formed, knead it lightly on a flat surface so it comes together. This helps to ensure that all the ingredients are fully integrated and the dough is smooth.
- Divide and Roll: Divide the dough into equal-sized balls, depending on how large you want your tortillas to be. Place a dough ball between two pieces of parchment paper or plastic wrap and roll it out to your desired thickness using a rolling pin. A tortilla press works well for this, but make sure you still include the parchment or paper to prevent sticking.
- Cook the Tortillas: Heat a non-stick pan over medium-high heat. Once you have a moderately hot pan, place a rolled-out dough circle onto the pan. Cook for about 1 minute on each side or until each side is slightly golden brown.
- Keep Them Warm: As you cook each tortilla, stack them on a plate and cover with a towel to keep them warm and pliable. You can also wrap them in foil with some wax paper to keep them warm.
- Serve or Store: Serve your keto corn tortillas immediately, or store them in an airtight container for later use. They can be refrigerated for up to a week or frozen for longer storage.
How To Use Keto Corn Tortillas
Keto corn tortillas are a versatile and delicious option for anyone following a low-carb or ketogenic diet. Here are some creative ways to use them:
- Tacos: Fill them with your favorite proteins like grilled chicken, beef, or fish, and top with shredded lettuce, diced tomatoes, and a sprinkle of cheese for a classic taco night.
- Quesadillas: Place cheese and other fillings between two tortillas and cook on a skillet until the cheese is melted and the tortillas are crispy.
- Wraps: Use them as a wrap for sandwich fillings such as turkey, avocado, bacon, and ranch dressing for a satisfying lunch.
- Chips: Cut the tortillas into triangles, bake or fry until crispy, and serve with salsa, guacamole, or your favorite dip for a keto-friendly snack. Find the full details here for homemade keto tortilla chips.
- Enchiladas: Roll up the tortillas with a filling of your choice (I love smoked beef birria), cover with enchilada sauce and cheese, and bake until bubbly.
- Breakfast Burritos: Wrap scrambled eggs, cheese, and low-carb vegetables in a tortilla for a quick and easy breakfast on the go.
- Personal Pizzas: Top a tortilla with pizza sauce, cheese, and toppings, then bake until the cheese is melted and bubbly.
Remember, the key to maintaining a keto diet is to keep the carb count low, so be mindful of the fillings and toppings you choose to complement your keto corn tortillas. Enjoy experimenting with these ideas!
Frequently Asked Questions
I do not recommend using coconut flour because it absorbs more moisture. This would cause the tortillas to not be as pliable and break or become crumbly.
Because the dough will absorb moisture, premaking the dough could cause it to try out over some time. If you plan on making the dough, keep it in a small bowl and cover it tightly with plastic wrap a few hours before using.
This can happen if the dough lacks moisture or if you haven’t used a binding agent like xanthan gum to mimic gluten’s elasticity. You can troubleshoot when making
Store them in an airtight container in the refrigerator for up to a week or freeze them with sheets of parchment paper between each tortilla for longer storage.
More Recipes To Try
Low Carb BBQ Pulled Pork Tacos
Loaded Cheesy Mexican Cauliflower Rice
Carne Asada Fire Roasted Stuffed Peppers
Keto Tortilla Recipe
Equipment
Ingredients
- 1 1/4 cup Almond Flour
- 1 1/2 tsp. Xanthan Gum
- 1 tsp Psyllium Husk Powder
- 1/2 tsp. Sea Salt
- 1/2 tsp Cumin
- 1/2 tsp. Garlic Powder
- 1 Egg
- 2 Tbsp. Water
- Avocado oil for pan frying I use about a tsp per tortilla give or take
Instructions
Keto Tortilla Dough
- In a food processor, combine the almond flour, xanthan gum, psyllium husk powder, and all the dried spices. Pulse to mix the dry ingredients together.
- In a small bowl, combine the egg and water together and beat the mixture so it is combined.
- Turn the food processor on to low and slowly pour the egg/water mixture into the processor. You may need to turn it up to high and pulse a few times so it comes together into one dough ball. The dough should not be crumbly when pressed together.
- Remove the dough from the food processor and press it together lightly or knead it slightly on a flat surface. Divide the dough into equal portions (6-10 tortillas works best).
Hand Rolled Tortillas
- Place another piece of parchment paper over the top of the dough and roll into one large thin sheet of dough about 1/8 inch thick. Use a cookie/biscuit cutter to cut a 5-6" size circle out of the dough. Re-roll as needed with remaining dough.
Tortilla Press Instructions
- Use two pieces of parchment paper or a cut up plastic bag and place 1 piece of dough between them. Press once and flip, press a second time and carefully remove the tortilla and repeat.
Cooking Instructions
- Heat a frying pan to about medium heat. Add a tsp of avocado oil and swirl it into the pan and allow it to heat up.
- Add one tortilla at a time and cook about 30-60 seconds per side. You should see the oil slightly bubbling and the tortillas should brown only slightly.
- Remove and place in a paper towel or clean linen towel to stay warm.
Is it one net carb per tortilla? Thanks!
Yes, the nutrition information is per tortilla.
Can these be fried or baked to make chips?
I haven’t tried it but it’s on my to do list! I think if you brushed olive oil on it and sliced the dough into pieces and baked them they would crisp up nice!
I made these last night after wanting to try these for months. Super easy and definitely delicious! I used corn tortilla flavoring from One on One and they were perfect! Used two tortillas and made steak street tacos! So good!! Thanks for sharing!!
I am so glad they worked so well for you! Thanks for leaving a comment and sharing too!
These are fantastic! Thank you!
Thanks for sharing your experience!
Can you make taquitos.
I already have a flautas recipe as well here – https://www.bonappeteach.com/easy-keto-flautas/
You can definitely make a taquito which is almost the same thing. Enjoy!
Just made these. Of course, I tweaked it a bit because I do that to all recipes! Added 1 tbsp of vital wheat gluten and used 1 tsp Golden flax meal plus 1 tsp of sweet corn flavoring. Used 1 tsp of lard for frying. Delicious!