An easy low-carb corn tortillas recipe made of low-carb flour and 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 g 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
You will be amazed by the taste, color, and rollability of this recipe. Plus, they are naturally:
- Xanthan gum-free or guar gum-free
And you don’t need any special tool to make them, no food processor is needed!
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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.
- 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.
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.
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.
Cook 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.
These tortillas store 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.
You can use this recipe to serve delicious keto Mexican dinner on your keto diet or cut them in triangles, fry in oil, and make tortilla chips!
These keto tortillas are delicious with :
More keto tortillas recipe
If you like low-carb tortillas, I have plenty of options for you!
Have you made this keto corn tortilla recipe? Share a comment or review below to connect with me,
Low-Carb Corn Tortillas
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- ¼ teaspoon Turmeric optional for a golden color
- ¼ teaspoon Garlic Powder optional
- In a medium mixing bowl, whisk the dry ingredients: almond flour, coconut flour, psyllium husk, salt, and spices if used.
- Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough with your hand.
- Knead for 1 minute, form a ball, and set aside for 10 minutes to let the fiber bind the ingredients together.
- Meanwhile, prepare two pieces of lightly oiled parchment paper sheets and grease your hands as well.
- Form a ball of about 100g/3.5oz onto the first piece of oiled parchment paper, place another piece of paper on top, and roll until thin as regular corn tortillas. Don't roll too thin, or your tortillas will dry too fast in the pan and crack. The thinner, the crispier they become, but the more difficult it's to fold a taco without cracking them.
- Gently peel off the top layer of parchment paper.
- Use a 5 inches/13 cm round shape to cut your round tortilla - the weight is about 35 g/1.2oz. Use a knife to cut out the border - watch my pictures above in this post for visual help. Remove the extra dough, and reuse the leftovers to reform a ball and roll more tortillas.
- Warm a non-stick crepe pan over high heat(make sure your pan is a non-stick one, or the tortillas will stick to the pan!). Then, flip over the tortillas onto the pan and peel off the last piece of parchment paper to release the rolled tortilla onto the pan. See the pictures above in the post for the technique. Work fast to prevent the tortilla from breaking.
- Bring to medium heat and cook for 60 seconds, then flip, cook for 20 seconds on the other sides, adding some oil on the side if you like to crisp the tortillas and give a lovely corn color - optional! Don't over-fry the tortilla in oil, or it dries out, loses its flexibility, and cracks.
- Repeat these steps with the leftover dough until you form six 5-inch low-carb corn tortillas.
- Serve with the filling of your choice.
- Store for up to 4 days in the fridge. Place them on a plate covered with plastic wrap to prevent them from drying out. Rewarm 1-2 minutes in a hot pan.
- Freeze as regular tortillas for up to 2 months.
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