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
- 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
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!
*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.
If you would like to use a full bag of Bread Mix, use the same directions as above with the following servings of ingredients. This will yield about 50 tortillas total.
- 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)
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