Discover the Ultimate Keto Corn Tortilla Recipe: Low-Carb, Delicious & Easy!

For those following a ketogenic diet, traditional tortillas are a no-go due to their high carbohydrate content. However, with this keto corn tortilla recipe, you can once again enjoy your favorite Mexican dishes without the guilt. This recipe delivers the taste and texture of real corn tortillas while keeping carbs to a minimum.

Why Choose Keto Corn Tortillas?

Traditional corn and flour tortillas are packed with carbohydrates, making them unsuitable for a keto lifestyle. This keto tortilla recipe offers a solution, allowing you to enjoy tacos, enchiladas, and wraps while staying within your carb limits.

Benefits of This Recipe

Low in Carbs, High in Flavor: This recipe uses ingredients like almond flour and lupin flour to significantly reduce the carb count, ensuring each tortilla has just a few grams of net carbs.
Easy to Make: The recipe uses common keto-friendly ingredients, and the process is straightforward, with options for using a food processor or traditional mixing methods.
Versatile: These tortillas can be used in a variety of dishes, from tacos and quesadillas to wraps and even as a base for personal pizzas.
Gluten-Free: Unlike many store-bought brands, this recipe is gluten-free.

Key Ingredients

The secret to a great keto corn tortilla lies in the right combination of ingredients. Here’s what you’ll need:

Almond Flour: This flour provides a delicate texture and is a staple in keto baking.
Lupin Flour: Derived from lupin beans, this flour is high in protein and fiber while being low in carbs. It mimics the texture of whole wheat flour, making it an excellent substitute for wheat flour.
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.
Sea Salt
Cumin: This is for extra flavor.
Garlic Powder: This is for extra flavor.
Egg
Water
Avocado Oil: A neutral oil for pan-frying.

Step-by-Step Instructions

Here’s how to make your own keto corn tortillas:

1. Mixing the Dough

Combine Dry Ingredients: In a bowl, mix almond flour, lupin flour, xanthan gum, and salt.
Add Water: Pour in water and mix until a dough forms. If the dough is too tacky, add more almond flour. If it's too dry, add a splash of water.

Alternatively, for best results:

Read also: Easy Low-Carb Cheese Crackers

Combine Dry Ingredients: Place almond flour, xanthan gum, psyllium husk powder, sea salt, cumin, and garlic powder in a food processor. Pulse to mix.
Add Wet Ingredients: In a small bowl, whisk together the egg and water. With the food processor on low, slowly pour the egg/water mixture into the processor. Pulse until a dough ball forms. The dough should be pliable and not crumbly.

2. Shaping the Tortillas

Divide the Dough: Divide the dough into equal-sized balls. For larger tortillas, make larger balls.
Flatten the Dough: Use a tortilla press or rolling pin to flatten each ball between two sheets of parchment paper.
- Tortilla Press Instructions: Place a dough ball between two pieces of parchment paper or a cut-up plastic bag. Press once, flip, and press again.
- Rolling Pin Instructions: Place a dough ball between two pieces of parchment paper and roll into a thin sheet. Use a cookie or biscuit cutter to create a circular shape. Re-roll excess dough as needed.

3. Cooking the Tortillas

Heat the Skillet: Heat a skillet on high heat.
Cook the Tortilla: Carefully peel off one side of the parchment paper. Place the tortilla in the skillet and cook for 30-60 seconds until the underside starts to brown. Flip and cook the other side for 30 seconds. Do not use oil or cooking spray; the tortillas need to be dry-seared.

4. Keeping the Tortillas 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.

Tips for Success

Consistency is Key: The dough should be smooth and spreadable, similar to thick cake batter. Add water a tablespoon at a time until the desired consistency is achieved.
Avoid Overcooking: Cook the tortillas just until they are lightly browned on each side. Overcooking will make them less flexible.
Use Parchment Paper: This prevents the tortillas from sticking and makes them easier to handle.
Hot Pan is Crucial: Ensure your griddle or skillet is hot before cooking each tortilla. This will help achieve those classic tortilla char marks and prevent the tortillas from becoming brittle.

Serving and Storing

Serving: Serve your keto corn tortillas immediately with your favorite fillings.
Storing: Let the tortillas cool, then wrap them in an airtight bag or container. Store in the refrigerator for up to five days or in the freezer for up to one month. If freezing, freeze them in a single layer for 2-4 hours before placing them in a bag to prevent sticking. The tortilla dough can be wrapped in plastic wrap and stored in the refrigerator for 1-2 days.

Creative Ways to Use Keto Corn Tortillas

Tacos: Fill with grilled chicken, beef, or fish, and top with lettuce, tomatoes, and cheese.
Quesadillas: Place cheese and other fillings between two tortillas and cook until the cheese is melted and the tortillas are crispy.
Wraps: Use as a wrap for sandwich fillings like turkey, avocado, and bacon.
Chips: Cut into triangles and bake or fry until crispy for a keto-friendly snack.
Enchiladas: Roll up with a filling of your choice, cover with enchilada sauce and cheese, and bake.
Breakfast Burritos: Wrap scrambled eggs, cheese, and low-carb vegetables for a quick breakfast.
Personal Pizzas: Top with pizza sauce, cheese, and toppings, then bake.

Variations and Add-Ins

Seasonings: Add dry seasonings or spices like cumin, garlic powder, or chili powder to the flour mixture for extra flavor.
Fried Keto Corn Tortilla Chips: Weigh 260g of fresh or canned baby corn. Wash, rinse and drain the baby corn and add it to a blender. If using canned baby corn, omit the sea salt. To the blender, add the egg white powder, flaxseed meal, xanthan gum, baking powder and sea salt, if using. Blend the ingredients until smooth. Spread the mixture onto a lined tray for a dehydrator and dehydrate at 115F for 8-10 hours. Score lines on the semi dried mixture to shape the chips into triangles. After scoring, put the tray back and continue to dehydrate for another 6.5-8.5 hours, for a total of 8-10 hours. Alternatively, an oven can be used to dehydrate. When dried, break the chips into triangles along the scored lines. Enjoy the corn chips as is, or shallow fry it at 350F-355F for a few seconds until golden brown, if desired.

Frequently Asked Questions

Can I use coconut flour instead of almond flour? It is not recommended to substitute coconut flour for almond flour in this recipe, as coconut flour absorbs more moisture and can result in dry, crumbly tortillas.
Can I make the dough ahead of time? It’s best to make the dough fresh, as it can dry out over time. If you need to prepare it in advance, store it in a tightly covered bowl in the refrigerator for a few hours before using.
Why do my tortillas break when folding? This can happen if the dough lacks moisture or if you haven’t used a binding agent like xanthan gum. Ensure the dough is pliable and not too dry.
How should I store leftover keto corn tortillas? 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.

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