Photo: Tim Samuel

Can I eat 1 corn tortilla on keto?

sweetashoney.co - Low-Carb Corn Tortillas (3g Net Carbs!) - Sweet As Honey

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This easy low-carb corn tortillas recipe is made of low-carb flour with an amazing flexible soft texture, and delicious corn tortillas taste and flavor.

Plus, these keto corn tortillas are also egg-free and dairy-free!

Are Corn Tortillas Keto?

No, authentic corn tortillas are not keto-friendly because they are made of corn flour, a high-carb flour that contains 79 grams of net carbs per 100 grams. However, you can make keto corn tortillas using other low-carb flour. Let me show you how. Why You’ll Love This Recipe You will be amazed by the taste, color, and rollability of this low-carb version of my flour tortilla recipe. Plus, they are naturally: Egg-free

Grain-free

Gluten-free

Vegan

Xanthan gum-free or guar gum-free And you don’t need any special tool to make them, no food processor is needed!

How To Make Low-Carb Corn Tortillas

I already shared my coconut flour flatbread and almond flour tortillas, but now it’s time to make a combination of both keto flours to make a corn-like keto tortillas recipe!

Ingredients

All you need to make mock keto corn tortillas are:

Almond Flour – you must use ultra-fine golden almond flour in this recipe, not almond meal. Almond meal is coarse, dark in color, and doesn’t absorb liquids properly in grain-free baking. So you must purchase an ultra-fine almond flour with a golden color. – you must use ultra-fine golden almond flour in this recipe, not almond meal. Almond meal is coarse, dark in color, and doesn’t absorb liquids properly in grain-free baking. So you must purchase an ultra-fine almond flour with a golden color. Coconut Flour – you cannot skip coconut flour in this recipe. If you prefer 100% almond flour-based tortillas, try my keto almond flour wraps. – you cannot skip coconut flour in this recipe. If you prefer 100% almond flour-based tortillas, try my keto almond flour wraps. Whole Psyllium Husk – don’t use husk powder or husk supplements like Metamucil. They wouldn’t work. – don’t use husk powder or husk supplements like Metamucil. They wouldn’t work. Salt

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Olive Oil or avocado oil

Lukewarm Water – The water needs to be at about 100°F (40°C). Don’t use cold water, or it would take ages to bind the ingredients together. – The water needs to be at about 100°F (40°C). Don’t use cold water, or it would take ages to bind the ingredients together. Spices of choice like turmeric to give a golden color to the tortillas or garlic powder for flavor.

Instructions

First, in a mixing bowl, combine all the dry ingredients. Make a well in the center of the flours and stir in olive oil and lukewarm water. Stir the batter with a spoon at first, then use your hands to knead the dough and form a dough ball – it takes about 1 minute. Set the dough aside in the bowl for 10 minutes to give the fiber time to absorb the moisture.

Roll the dough

Meanwhile, prepare two long pieces of parchment paper slightly oil with olive oil. Slightly oil your hands.

Tortilla press

Divide dough into balls. If you have a tortilla press, place a ball of about 40g/1.4 oz in the press and press it down into a tortilla.

Rolling between parchment paper pieces

Otherwise, follow my instructions below.

Place a ball of about 100g/3.5 oz of an oiled piece of parchment paper, place another piece of oiled parchment paper on the ball, and with the palm of your hand, press down slightly to flatten. Start rolling with a rolling pin until you have a thin, uniform flat surface. Peel off the top piece of parchment paper and use a 5-inch round shape to cut out the corn tortillas. Remove the leftover dough on the side and reuse it later to reshape more tortillas.

Cooking The Tortillas

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Warm a non-stick pan over medium-high heat. When the pan is very hot, slide your hand under the rolled tortilla – still on its piece of parchment paper and flip it over the hot pan. Quickly peel off the remaining paper to release the tortilla on the pan and cook for 1 minute. Flip and cook for an extra minute on the other side. You know it’s ready when the tortillas batter is set, golden but still easily flexible. It takes only 2-3 minutes to cook on high heat. You can add some oil on the side of the tortilla at the end to fry the sides and give them some crunch and a lovely golden corn color and flavor. Don’t over-fry, or they crack and dry out. Repeat these steps with the remaining batter, reusing the extra batter to reshape more tortillas every time. Storage These tortillas can be stored for up to 3 days in the refrigerator. Make sure you place them on a plate and cover them with foil or plastic wrap to keep them soft and flexible. Rewarm on a hot non-stick pan and add your filling of choice.

Usage

You can use this recipe to serve delicious keto Mexican dinners on your keto diet or cut them in triangles, fry them in oil, and make tortilla chips!

These keto tortillas are delicious with :

Have you made this keto corn tortilla recipe? Share a comment or review below to connect with me,

sweetashoney.co - Low-Carb Corn Tortillas (3g Net Carbs!) - Sweet As Honey

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