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Keto “Corn” Tortillas


  • 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


  • 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 glasadd 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!