How to Make Keto Corn Tortillas
These delicious "Corn" Tortilla are both Gluten-Free and Low-Carb, making them the perfect addition to your Keto-Lifestyle Plan.
Yield: 8 tortillas
Equipment
- 1 Bowl Or Mason Jar For Mixing
- 1 Microwave Platter or Silicon Mat For Cooking
Materials
- 4 large eggs
- 1/2 cup heavy cream (*1)
- 1/2 cup water
- 1.3 ounces by weight Fox Hill Kitchens All Purpose Bread Mix
- 1/2 tsp chicken bullion powder or taco spices Optional
Instructions
- In the container of your choosing, mix all ingredients until completely smooth
- Let rest for 5 minutes to allow for thickening
- Pour 1/4 cup of batter on the silicone mat (or clean dry glass platter or plate) and tilt around until you have approximately an 8 to 9 inch circle
- Place in microwave and cook on high for 90 seconds
- If firm enough, peel off or loosen with a thin metal spatula, flip over and if there are any soft areas left, microwave for 30 more seconds. (*2)
- Repeat with remaining batter
- Fill with your favorite toppings and enjoy!
Notes
*1 For dairy-free, substitute heavy cream with 3/4 cup plus 2 Tbs. nut milk or stock and 2 Tablespoons of melted lard or fat of choice.
*2 You can also just microwave 2 min to reduce the need to check for doneness. It is important that your microwave is 1000 watts or the tortillas won't come out as well.
Storage:
- Tortillas can be made ahead and kept well wrapped in the refrigerator for up to a week. They can also be stored in the freezer for a few weeks (or longer if kept in a freezer quality bag).
- 7.6 oz bread mix (Whole Bag)
- 23 eggs
- 5 c + 2 Tbsp plain nut milk, water, or broth
- ½ c +2 Tbsp melted lard or fat, or oil
- (optional) 1 Tbsp chicken bouillon or taco spices or corn flavor