Keto Tortilla Recipe

Keto Corn Tortillas

“The best corn like keto tortilla recipe I have ever tried. They are gluten free, low carb, easy to make, bendable (not breakable) and taste delicious!”

Keto Tortilla Recipe:

One of my biggest food cravings is tortillas and well, tortilla chips. It’s been one of the biggest struggles I have had since starting a keto and low carb lifestyle. So, needless to say I am really excited about this recipe.

Honestly, excited just doesn’t even cut it for how thrilled I am. Prior to this, I had searched all over the internet, looked at so many recipes, and tried out several that were were just too soggy, super eggy, or would simply break and fall apart.

After so much trial and error, I created what I feel is the perfect Keto Tortilla Recipe. So get ready for keto Taco Tuesday and bust out the Guacamole my friends, and get to work on some keto tortillas asap! The full recipe is below and be sure to read on for all the helpful tips and tricks!

Keto Tortilla Recipe

“School” Supplies:

  • Parchment Paper (YOU NEED THIS)
  • Rolling Pin (I prefer a heavier rolling pin)
  • Frying Pan
  • Cookie or Biscuit Cutter
  • Spatula
  • Food Processor
  • Measuring Spoons & Cups

Keto Tortilla Recipe

“Class” Notes:

Making the Dough:

The dough is fairly simple. The trick to getting a perfect and bendable tortilla is using the Xanthan gum (I purchased at my local Target) and psyllium husk powder (I buy the Anthony’s brand via Amazon).

This is not something you can leave out (I actually did by mistake once and it was a disaster). It helps keep the “tortilla” tender enough to bend like a traditional corn tortilla because it acts as a binding agent in place of traditional gluten (the protein present in flour that binds and creates elasticity).

Without it, it will break and fall apart in the pan. Trust me…I know. The dough simply comes together in the food processor (similar to making a classic pie crust). 

Shaping the “Tortillas”:

Divide the tortilla dough into individual balls and roll them so they are round. This helps for rolling or pressing them out evenly.

In order for your tortillas to not break, they need to be  fairly thin. Your best bet for success is using a tortilla press (with the parchment paper or plastic added to prevent sticking). 

If you do not have a press,  roll the dough about 1/8″ thick or so between the two sheets of parchment paper. Try and do this as evenly as possible so your tortillas are roughly all the same size when your done. I really like using a marble rolling pin because it is so heavy.

 

Keto Tortilla Recipe

Frying the Tortilla:

I like to fry in avocado oil. It has a much higher smoke point so your house doesn’t get too smoky or smelly! I set my frying pan to a medium high heat, I find this works best to get a little bit of color to the tortilla.

Add the oil and swirl in the pan. I fry one tortilla round at a time for ease. Cook each tortilla for 10-15 seconds per side, max. These cook very quickly and then can be stored in a clean towel to stay warm prior to serving.

They taste perfect when served the same day but I have been able to eat them a few days post frying (they still keep their shape and texture). If you want to mass produce for meal prep and freeze, I suggest placing them in a stack with a sheet of parchment in between.

Allow them to defrost slowly in the fridge or at room temperature on the counter before using. Avoiding microwaving them if frozen!

Keto Tortilla Recipe

I hope you find this recipe helpful and a great addition to your Taco Tuesday rotation. If you are looking for some other great recipes to utilize these Keto Corn Tortillas in, try my Low Carb Crab Salad Tacos or pair your favorite tacos with this Cheesy Mexican Cauliflower Rice!

Don’t forget to learn also check out how to make homemade keto tortilla chips too! They’re delicious and perfect for dipping! 

How To Make Homemade Keto Tortilla Chips

Bon Appeteach,

-L

Yield: 10

Keto Tortilla Recipe

Keto Tortilla Recipe

These easy to make keto and gluten free tortillas are only 1 net carb each. They are the perfect way to enjoy your next taco night, make tortilla chips, or my favorite keto crunchwrap too!

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes

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

  1. In a food processor, combine the first six ingredients and blend until just combined.
  2. In a liquid measuring cup, combine the egg and water. Beat with a fork
  3. 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 mixture.
  4. Dump the dough onto a piece of parchment paper. Pack it together into one ball. Divide the dough into 10 equal size portions are roll into balls.
  5. If hand rolling: 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.
  6. If using a tortilla press (recommended for best results): 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.
  7. 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.
  8. Add one tortilla at a time and cook about 15-20 seconds per side. You should see the oil slightly bubbling and the tortillas should brown only slightly.
  9. Remove and place in a paper towel or clean linen towel to stay warm.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 82 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 22mg Carbohydrates: 4g Net Carbohydrates: 1g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 3g
Nutritional information is generated using My Fitness Pal. Please calculate your own for accuracy as ingredients differ.
Bon Appeteach is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.bonappeteach.co. I only share products that I use and stand behind personally.

 

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  • C
    April 22, 2018 at 7:07 pm

    Is it one net carb per tortilla? Thanks!

    • Admin
      April 23, 2018 at 1:23 am

      Yes, the nutrition information is per tortilla.

  • Hornet
    May 2, 2018 at 8:59 pm

    Can these be fried or baked to make chips?

    • Admin
      May 3, 2018 at 8:56 pm

      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!