Low Carb Corn Tortillas Recipe

Low Carb Corn Tortillas Recipe

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Low Carb Corn Tortillas Recipe

Topic: Low Carb Corn Tortillas Recipe

Low Carb Corn Tortillas Recipe
Low Carb Corn Tortillas Recipe

Low Carb Corn Tortillas Recipe

An easy low-carb corn tortillas recipe with an excellent flexible soft texture and wonderful corn tortillas taste and flavor created using low-carb flour. Furthermore, these keto corn tortillas are egg-free and dairy-free!

CAN CORN TORTILLAS BE MADE KETO?
No, authentic corn tortillas are not keto-friendly because they are made with cornflour, a high-carb flour with 79 g net carbs per 100 grams.

USAGE

You can use this recipe to make a fantastic keto Mexican supper or cut it into triangles, cook in oil, and make tortilla chips!

These keto tortillas go well with:

  • Meat grilled
  • Lettuce
  • Easy avocado dip
  • The sour cream
  • Keto Salsa from scratch

Low Carb Corn Tortillas Recipe

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Low Carb Corn Tortillas Recipe

Low Carb Corn Tortillas Recipe
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Keto tortillas with more versatile taste and texture of corn tortillas without any carbohydrates!

  • Author: Mustafa Rangoonwala
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes

Ingredients

Scale
  1. Almond Flour is 1 cup.
  2. Coconut Flour, 2 teaspoons per serving
  3. Approximately 2 Tablespoons of Psyllium Husk
  4. Salt, one-fourth teaspoon
  5. Excessive Olive Oil: 1 tbsp
  6. Lukewarm Water: 1 tablespoon

Spices that can be added as an optional option:

  1. 1/4 tsp. turmeric for a golden hue
  2. Optional: 1/4 tsp. dried garlic powder

Instructions

  • Whisk together the almond flour, coconut flour, psyllium husk, salt, and spices if desired in a medium-sized mixing bowl.
  • Olive oil and water should be added. With a spatula, mix. It would help if you began by kneading the wet batter with your hands until it came together.
  • Set aside for 10 minutes to allow the fiber to bind the ingredients together after kneading for 1 minute.
  • Prepare two lightly oiled parchment paper sheets and grease your hands as well as you wait for the dough to rise.
  • You’ll begin by rolling out a ball of around 100g/3.5oz onto the parchment paper, then add another layer and roll it out to the thickness of a typical corn tortilla.
  • If you roll your tortillas too thin, they will dry out too quickly in the pan and crack. A taco’s crispiness increases with its thickness, but folding a taco without breaking becomes increasingly challenging.
  • Remove the top layer of parchment paper by gently peeling it off.
  • To cut the 35 g/1.2 oz round tortilla, use a 5-inch/13-centimeter round cutter. You can use a knife to carve out the border if you want to see how it’s done.
  • Repurpose the extra dough by forming a ball and rerolling it to make more tortillas.
  • Ensure your crepe pan is non-stick, or the tortillas will stick to the pan! ) heat a non-stick crepe pan over high heat. Peel off the last piece of parchment paper to release a rolled tortilla onto the pan once you’ve turned the tortillas over into the pan.
  • Add additional oil on the side if you’d like to crisp the tortillas and give them a gorgeous maize color – it’s optional! – before cooking for another 20 seconds on the other side. Keep the tortilla from drying out, losing its elasticity, and cracking if you over-fry it in a pan of oil.
  • To make six 5-inch low-carb corn tortillas, repeat these instructions with the remaining dough.
  • The filling of your choice can be added to this dish.

 

Notes

STORAGE:

  • Refrigerate for up to four days. To keep them from drying out, place them on a platter and cover them with plastic wrap. Reheat in a heated pan for 1-2 minutes.
  • For a period of up to two months, freeze as ordinary tortillas.
  • You’ll need a golden-colored, thin-textured, ultra-fine almond flour for this recipe. A coarse, dark-colored almond meal will ruin the recipe. Using my recipe for coconut flour tortillas if you are allergic to nuts is recommended.
  • Almond flour can’t be used in place of coconut flour. My keto almond flour tortilla recipe can make a 100% almond flour tortilla.
  • Husky powder and products like Metamucil, which contain only half husk, are not what you’re looking for. It can make food soggy, undercooked, and even change its color to a purple or blue hue on rare occasions.
    Xanthan gum would not work in husk since the dough would not come together.
  • Coconut oil, melted butter or ghee, avocado oil, or any other type of oil can be used.

Nutrition

  • Serving Size: 6 tortillas
  • Calories: 148.6 kcal
  • Fat: 11.9g
  • Protein: 4.3g

Keywords: low carb corn tortillas recipe, corn tortillas low carb corn muffin recipe, low carb tortillas recipe corn, low carb recipe with corn tortillas, low carb baby corn tortillas recipe, recipe for low carb corn tortillas

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People Also Ask:

Can you eat corn tortillas on a low carb diet?

No flour or corn tortillas and chips: Although maize tortillas are gluten-free, they are not carbohydrate-free. Flour and maize tortillas are both heavy in empty carbs, so it’s better to avoid them (and tortilla chips) altogether or substitute them for healthier options.

What is the lowest carb tortilla?

Tortillas for Weight Loss: A Comparison and Analysis:

  1. La Tortilla Factory Low Carb, 7″, 3g net carbohydrates.
  2. Mama Lupe’s Low Carb, 7″, 3g net carbohydrates.
  3. Whole Wheat Plus by Maria & Ricardo, 6′′, 4g net carbohydrates.
  4. “Tumaro’s Carb Wise,” 8 inches, 5 grams of net carbohydrates.
  5. 16 g net carbohydrates per 8-inch Mission Carb Balance Flour Tortilla

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