Recipes

Keto “Corn” Tortillas

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Growing up, tacos and corn tortillas were in a staple in our house.

TACOS!!!

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Oh, how we love you. Lett-uce count the ways.

Do you love tacos as much as we do? They are seriously simple to make and oh so delicious.

Tacos are life!


Let me paint this picture… savory spiced beef, gooey, melt-y cheese, shredded lettuce a few diced tomatoes, creamy sour cream, homemade salsa (sometimes I still use store-bought), and cilantro… you take that first bite and the flavors burst in your mouth and you think you’re in heaven. Tacos provide a perfect flavor combination that must be devoured. Weekly!

Keto tacos are as delicious; with one exception, yep, you guessed it.

RELATED: Keto Philly Cheesesteaks

The tortilla!

Truth be told, we’ve tried all (almost) the keto tortilla alternatives out there. Some are yummy but greasy and messy. Some have ingredients that we aren’t too comfortable from a health perspective. So, in our opinion, those options are just not worth the efforts or convenience. For the most part, we keep things simple and clean and stick with our healthy go-to.

Lettuce Leaves!

We really do enjoy tacos in lettuce leaves as a healthy alternative to those carb-loaded discs. Lettuce leaves are readily available, very low carb, and almost zero calories. I usually make tacos on nights when I need a really quick dinner.

But sometimes…

We really want to enjoy that bread like texture.


What to do?

Well, we had an idea, tried it and it worked beautifully.

We took our version of fat head dough and added one special ingredient and voilà the Keto “corn” tortilla was born.

What is this special ingredient?

Sweet Corn Extract!!

Y’all, this stuff is amazing and really gives that sweet corn flavor we’ve missed. Of course, you can make these tortillas without the corn extract and they would be super good but definitely not, extra super good.


The best part…

You can make a bunch of these and freeze them with parchment paper between the layers. Then when you, too, get that all too familiar tortilla hankering…pull one out of the freezer and bake it up!

Yes, you read that right. These are best baked because the base of the dough is cheese.

We really love these and hope you will too!

Go make them! Lett-uce know what you think! (HAHA! I had to!)

Blessings!

Steph

Keto “Corn” Tortillas


Ingredients:

  • 2 cups mozzarella cheese shredded from the block
  • 3 oz full-fat cream cheese cut in chunks
  • 1 cup blanched almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon flax meal (optional)
  • 1 teaspoon baking powder (gluten-free)
  • 1 teaspoon yeast (not for rising but for flavor)
  • 1 egg
  • ½ to 1 tsp sweet corn extract.
  • pinch of salt, between 1/4 to 1/2 teaspoon

Instructions:

Preheat oven to 425

In a small bowl beat your egg and add in the sweet corn extract. Mix well and set aside.

In a large microwave-safe bowl (preferably glass) add in the first 7 ingredients and stir them together. Microwave on high for 1 min. Stir ingredients again. Microwave for an additional 30 seconds. Take out and stir again.

At this point, the mixture should be very easy to stir. If not, you may microwave it for an additional 30 seconds, but no more than that.

Add the egg mixture into the hot cheese mixture. Don’t worry you will not scramble the egg. Here you need to work fast to incorporate everything together. Really get in there with a large spoon, silicone spatula, or your hands. Everything must be well mixed.

Separate the dough into several 1 ounce balls. I use my kitchen scale for this. Then, working quickly, press each tortilla out in the tortilla press with between 2 pieces of parchment paper.


Place each pressed tortilla onto a parchment lined baking sheet and bake for about 6 min or until there is just a little browning starting.


Take them out fill ‘em up and enjoy!

Helpful Tips:

If you are freezing them for later only bake them for about 3 min because you’ll be baking them again when you take them out of the freezer. If you thaw them in the fridge, bake them thawed at 425 for about 4-5 min. From frozen bake for about 8-10 minutes but watch them starting at about 5 min.

If you don’t have a tortilla press (although, I highly recommend getting one for fast and consistent tortilla production) you can also, roll these out between two pieces of parchment.

Want thicker flatbread? With wet hands, work the dough to form to your desired shape. You’ll probably use 2 ounces of dough for this.

Want to try this but haven’t gotten your sweet corn extract yet… you can! They won’t be as “wow” as the ones with the corn flavor but they will be very enjoyable. You could add in some seasonings to the dough for some added flavor but the nutritional values will change.

Macros: TOTAL FOR RECIPE

Calories 1599
Total Carbs: 34.2
Net Carbs: 115.7
Fiber 18.5
Protein: 82.9
Fat 125.1

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2 Comments

  1. Teresa Lantgen May 8, 2019
    • Ketofied Sisters May 15, 2019

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