These Mexican-inspired low-carb tortillas for torta (or tacos) are low-carb. The main ingredient is a mix of flours made with extra water to make a dough that is easy to work with. The result is a tortilla that is light, crispy and bakes to a golden brown.
Cinco de Mayo is upon us, and as Mexican food is a big part of our lives, I thought it was a good time to share a recipe of mine. These low carb tortillas are easy to make and bake, and you can serve them with almost any Mexican dish, or just enjoy them with butter.
Follow this recipe for making low carb tortillas.
Prep. Time: 5Min. Cooking Time: 10Min. Servings: 10
Mmmm..These low-carb tortillas are simple to prepare. Put them in the oven and fill them with anything you like. Use them as flatbreads, too – the options are limitless!
- 47g Coconut Flour
- 5 large Eggs
- 260 ml Unsweetened almond milk (up to 1 1/2 cup, see notes; can also use any milk of choice – use coconut milk beverage for nut-free)
- 3 g Sea salt (optional)
- 0.83 tbsp. Unflavored gelatin powder
- In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking – it should pour easily.
- If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
- Heat a small skillet over medium to medium-high heat and grease lightly with oil. Pour 1/4 cup of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, just like making crepes.
- Cook, covered with a lid, until the edges turn golden. The edges will curl inward when you lift the lid. Flip over, cover again, and cook until browned on the other side. Repeat the whole process until the batter is used up.
- Serve with your favorite filling. They’re fantastic with ground beef and salsa! Cheese, of course, is always a winner.
Nutritional value: 57kcal
If you have a lot of egg whites, you can just utilize them. 5 egg whites would be plenty for this recipe.
Tortilla bread may also be used to make a thin pizza crust. Add unsweetened spaghetti sauce, red tomato pesto or tomato paste, shredded mozzarella cheese, a pinch of oregano, and additional toppings like pepperoni, olives, or fresh vegetables for a delicious pizza. Check out this recipe for additional ideas.
Instead of baking, try frying.
You may fry the tortillas instead of baking them if you don’t want to bake them. For this, we suggest using a non-stick pan. Place the pan over medium heat with a little quantity of butter or oil.
Swirl a spoonful of batter about in the center of the pan to cover it. This will make a thin tortilla or crepe, depending on how you choose to use it. Cook until the top is firm, then gently turn and cook for approximately a minute on the other side.
Make plans ahead of time.
The tortillas may be made ahead of time. Allow for full cooling before stacking them with parchment paper between them. Wrap them in plastic wrap and store them in the refrigerator for up to 3 months or in the freezer for up to 2 days.
If you want to make fresh quesadillas, just add cheese and cook them as directed in this recipe.
I believe that everyone can benefit from eating low-carb tortillas. In fact, low-carb tortillas are one of the best ways to get a tortilla-like carb fix without resorting to flour tortillas or wraps, since they taste so much better. That said, it’s hard to find low-carb tortillas at the moment. I found only a few brands of low-carb tortillas in the U.S., but it’s possible more brands will come to market as Mexico’s demand for tortillas rises.. Read more about low carb tortillas walmart and let us know what you think.
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