We are so excited to share our low carb corn tortilla recipe with you!
Even though corn tortillas and naturally gluten-free they are chock full of carbohydrates. This places them on the NO list of anyone on a low carb or keto lifestyle plan.
Luckily, we have a painless fix that is just as delicious and way more economical than your favorite store-bought tortillas! Mexican Monday and Taco Tuesday are back on with our delicious low carb corn tortillas recipe!
For every 8 – 9 low carb corn tortillas you will need to weigh out 1.3 ounces of our All-Purpose Bread Mix.
In our version we used 1/4 cup of heavy whipping cream and 3/4 cup of water. If you choose to create a dairy-free option substitute heavy cream with 3/4 cup plus 2 Tbs. nut milk or stock and 2 Tablespoons of melted lard or fat of choice.
Depending on your preference, you may want to add a little bit of flavor to your tortilla base. We suggest using a 1/2 teaspoon of chicken bullion powder or taco spices to give them a little extra zing! (Or perhaps a few drops of corn tortilla flavor essence)
At Fox Hill Kitchens, we love using mason jars as they are convenient, dishwasher safe, and easy to store if you want to do the prep work ahead of time. Feel free to use a mixing bowl, or any other container to mix all the ingredients together.
Once there are no lumps or bumps, let the mixture rest for 5 minutes to allow it to thicken properly. This is a great time to prep your microwave platter. The easiest method to making your tortillas is to use a round silicone mat and an additional glass microwave platter or a very large flat plate. Put the mat on the plate or platter before pouring on the batter.
Measure 1/4 cup of batter and pour onto a clean dry silicone mat (you can successfully pour the batter directly onto the glass platter or plate but it will take a little more effort and care to remove the cooked tortilla).
Pro tip: use a 1/3 sized measuring cup, fill it slightly less than full and just pour out the batter without needing to scrape out the cup each time.
Tilt the platter to spread the batter until you have approximately an 8 to 9 inch circle.
Microwave on high for 90 seconds and then check. If firm enough, peel off or loosen with a thin metal spatula. Flip the tortilla over and check for any soft spots. If you find any areas not completely cooked, microwave for 30 more seconds. It is perfectly fine to just microwave for 2 min and reduce the need to check for doneness. It is important that your microwave is at least 1000 watts as the tortillas do not come out well with a weaker microwave.
Repeat the previous steps with the remaining batter.
When finished you will yield 8 – 9 tortillas.
Note: Microwave ovens vary in strength, you may need to increase the time to fully cook.
It’s now time for the fun part. Fill your tortillas with all your favorite fixings.
Whether you’re making tacos, enchiladas, or fajitas these low-carb corn tortillas are perfect for whatever!
In our tortillas here, we filled them with a mix of shrimp, chopped tomatoes, cilantro, avocado, freshly squeezed lime, and green onions. Then topped it with red onion, radishes, and cracked black pepper to finish them off.
These tortillas keep very well in the refrigerator so if you choose to make your low carb corn tortillas ahead of time, just store them well wrapped. They will keep for up to a week in the refrigerator.
They also freeze beautifully with no loss of quality and can be frozen for several weeks or longer if stored in a freezer quality bag. They will not stick together! This is very convenient for those who prefer to prep ahead.
Low Carb Corn Tortilla Recipe
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