Low-Carb Corn Tortillas (3g Net Carbs!)

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.

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.
• Coconut Flour – 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.
• Salt
• 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.
• 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

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.

Serving

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 :

• Grilled meat
• Lettuce
• Taco Dip
• Simple avocado dip
• Vegan Birria Tacos
• Sour cream
• Lentil Taco Meat
• Homemade keto Salsa
• Tempeh Tacos

You can also use them to make delicious Cheese Quesadilla or Steak Quesadilla.