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!


  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


  • 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.




  • 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.


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