keto corn tortillas
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.
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.