Look no further than these keto corn tortillas! Made with almond flour tortillas, they have a soft and flexible texture. This makes them great for tacos, wraps, or as a side to your favorite meals.
This recipe has only a few net carbs per serving. It brings the comforting taste of keto corn to your table. You can enjoy it without hurting your dietary goals.
If you are hosting a taco night or need a keto-friendly option, these tortillas will be a must-have in your kitchen. Enjoy the flavors you love while staying on track with your keto lifestyle!
Ingredients
1 1/4 cups almond flour (opt for low-carb brands like Anthony’s or Kirkland for best results)
2 teaspoons whole psyllium husk (or substitute with 1 teaspoon finely ground psyllium husk powder)
2 tablespoons instant corn masa flour (for that authentic corn-like texture)
1/2 teaspoon sea salt (to enhance the flavors)
1/2 teaspoon garlic powder (for a subtle savory kick)
1/2 teaspoon ground cumin (adds a warm, earthy note)
1.5 teaspoons xanthan gum (to improve elasticity and binding)
1 large egg (acts as a binder for the dough)
3.5 tablespoons warm water (to bring the dough together)
1/4 teaspoon Amoretti sweet corn extract (optional, but highly recommended for an authentic corn flavor)
Step By step guide:
Prepare the Dry Ingredients
Put all the dry ingredients into a food processor. These include almond flour, masa flour, psyllium husk, xanthan gum, garlic powder, cumin, and salt. Blend the mixture for about 30 seconds until you achieve a finely ground and evenly combined texture.
Mix the Wet Ingredients
In a separate bowl, whisk together the egg, warm water, and Amoretti sweet corn extract (if using). Pour this mixture into the food processor with the dry ingredients. Pulse until a smooth dough ball forms.
Shape and Chill the Dough
Carefully remove the dough ball from the food processor (avoid touching the blades). Place it on a piece of plastic wrap lightly sprayed with avocado oil. Gently shape the dough into a thick disc by pressing and squeezing it in the plastic wrap. Refrigerate the dough for 5 minutes to firm it up.
Prepare Your Rolling Station
Lay a sheet of parchment paper on your countertop. To prevent slipping, place a Silpat mat or a damp paper towel underneath the parchment. Cut another piece of plastic wrap and lightly spray it with avocado oil; you will use this to roll out the dough.
Heat the Skillet
Place a nonstick skillet or griddle pan on the stove over medium to medium-high heat. Allow it to heat up while you roll out the tortillas.
Roll and Cut the Tortillas
Remove the dough from the fridge and divide it into 6-8 equal pieces. Take one piece and place it on the parchment paper.
Gently flatten it with your fingers into a thick disc. Place the oiled plastic wrap on top.
Use a rolling pin to roll the dough into a thin circle. Aim for about 1/4 inch thick or as thin as you can without breaking it. Use a bowl or pan lid to cut out a perfect circle, and set aside the excess dough to re-roll later.
Cook the Tortillas
Once your skillet is hot, lightly spray it with avocado oil. Carefully flip the parchment paper with the tortilla onto your hand, then transfer it to the hot skillet. Cook each side for 10-15 seconds only—overcooking will make them dry and brittle. The tortillas should remain pliable for folding.
Repeat and Reuse Dough
Repeat the rolling, cutting, and cooking process for each tortilla. Reuse the parchment paper and plastic wrap, and gather any excess dough to roll out additional tortillas. You should be able to make about 9 tortillas in total.
Store or Serve
Store any leftover cooked tortillas in an airtight container or ziplock bag in the fridge for up to 5 days. For longer storage, freeze them between sheets of parchment paper in an airtight container. Thaw in the fridge before reheating.
Storage Instructions
To keep your keto corn tortillas fresh and soft, store them in an airtight container. You can also use a resealable plastic bag in the refrigerator.
Place a sheet of parchment paper between each tortilla to prevent sticking. Properly stored, they will stay fresh for up to 5 days.
When you are ready to use them, just reheat in a skillet. Use low heat for a few seconds on each side. This will bring back their soft texture.
To store the uncooked dough for longer, wrap it tightly in plastic. You can refrigerate it for up to 2 days before rolling and cooking. Always ensure the tortillas are completely cool before storing to maintain their quality.
Tips for Achieving Maximum Flavor
To improve the flavor of your keto corn tortillas, try toasting the almond flour in a dry skillet. This step adds a nice nutty richness to the dough.
For a true corn flavor, use Amoretti sweet corn extract. It adds a gentle sweetness that tastes like real tortillas.
Additionally, freshly grinding your spices, like cumin and garlic powder, can intensify their aroma and depth. When cooking, make sure your skillet is hot before adding the tortillas. This helps lock in flavor. It also gives a slightly crisp outside while keeping the inside soft.
Finally, brush the cooked tortillas with a thin layer of avocado oil or grass-fed butter. This adds extra richness and flavor.
Frequently Asked Questions
1. Can I use a different flour instead of almond flour?
Almond flour is great because it is low in carbs and has a nice texture. You can also try other keto-friendly flours, like coconut flour. Keep in mind that coconut flour absorbs more moisture, so you may need to adjust the water content in the recipe.
2. What can I use if I don’t have psyllium husk?
If psyllium husk isn’t available, you can substitute it with ground flaxseed or chia seeds. However, these alternatives may slightly alter the texture, so adjust the quantity as needed to achieve the desired consistency.
3. How thin should I roll the tortillas?
Aim for a thickness of about 1/4 inch or as thin as possible without tearing the dough. Thinner tortillas cook more evenly and have a better texture, but be gentle to avoid breaking them.
4. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator, tightly wrapped in plastic, for up to 2 days. Let it come to room temperature before rolling and cooking for best results.
5. Why are my tortillas breaking or cracking?
This can happen if the dough is too dry or if the tortillas are overcooked. Ensure you’re using the correct amount of water and cook each side for only 10-15 seconds to maintain flexibility.
6. Can I add other flavors to the tortillas?
Absolutely! Feel free to customize the recipe by adding herbs like cilantro, a pinch of smoked paprika, or even a dash of lime zest for a fresh, zesty twist.
7. How do I reheat leftover tortillas?
To reheat, warm them in a dry skillet over low heat for a few seconds on each side. This helps restore their softness and pliability without drying them out.
keto corn tortillas
Ingredients
- 1 ¼ cups almond flour opt for low-carb brands like Anthony’s or Kirkland for best results
- 2 teaspoons whole psyllium husk or substitute with 1 teaspoon finely ground psyllium husk powder
- 2 tablespoons instant corn masa flour for that authentic corn-like texture
- ½ teaspoon sea salt to enhance the flavors
- ½ teaspoon garlic powder for a subtle savory kick
- ½ teaspoon ground cumin adds a warm, earthy note
- 1.5 teaspoons xanthan gum to improve elasticity and binding
- 1 large egg acts as a binder for the dough
- 3.5 tablespoons warm water to bring the dough together
- ¼ teaspoon Amoretti sweet corn extract optional, but highly recommended for an authentic corn flavor
Instructions
Prepare the Dry Ingredients
- Put all the dry ingredients into a food processor. These include almond flour, masa flour, psyllium husk, xanthan gum, garlic powder, cumin, and salt. Blend the mixture for about 30 seconds until you achieve a finely ground and evenly combined texture.
Mix the Wet Ingredients
- In a separate bowl, whisk together the egg, warm water, and Amoretti sweet corn extract (if using). Pour this mixture into the food processor with the dry ingredients. Pulse until a smooth dough ball forms.
Shape and Chill the Dough
- Carefully remove the dough ball from the food processor (avoid touching the blades). Place it on a piece of plastic wrap lightly sprayed with avocado oil. Gently shape the dough into a thick disc by pressing and squeezing it in the plastic wrap. Refrigerate the dough for 5 minutes to firm it up.
Prepare Your Rolling Station
- Lay a sheet of parchment paper on your countertop. To prevent slipping, place a Silpat mat or a damp paper towel underneath the parchment. Cut another piece of plastic wrap and lightly spray it with avocado oil; you will use this to roll out the dough.
Heat the Skillet
- Place a nonstick skillet or griddle pan on the stove over medium to medium-high heat. Allow it to heat up while you roll out the tortillas.
Roll and Cut the Tortillas
- Remove the dough from the fridge and divide it into 6-8 equal pieces. Take one piece and place it on the parchment paper.
- Gently flatten it with your fingers into a thick disc. Place the oiled plastic wrap on top.
- Use a rolling pin to roll the dough into a thin circle. Aim for about 1/4 inch thick or as thin as you can without breaking it. Use a bowl or pan lid to cut out a perfect circle, and set aside the excess dough to re-roll later.
Cook the Tortillas
- Once your skillet is hot, lightly spray it with avocado oil. Carefully flip the parchment paper with the tortilla onto your hand, then transfer it to the hot skillet. Cook each side for 10-15 seconds only—overcooking will make them dry and brittle. The tortillas should remain pliable for folding.
Repeat and Reuse Dough
- Repeat the rolling, cutting, and cooking process for each tortilla. Reuse the parchment paper and plastic wrap, and gather any excess dough to roll out additional tortillas. You should be able to make about 9 tortillas in total.
Store or Serve
- Store any leftover cooked tortillas in an airtight container or ziplock bag in the fridge for up to 5 days. For longer storage, freeze them between sheets of parchment paper in an airtight container. Thaw in the fridge before reheating.