These Low Carb Corn Tortillas are packed with wholesome ingredients. Whether you're craving tacos, enchiladas, or quesadillas, the low carb corn tortillas will not disappoint!
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Check out my Air Fryer Enchiladas and my Air Fryer Chicken Fajitas for recipes that use tortillas!
These low carb corn tortillas are a game changer for anyone looking for an alternative to traditional corn tortillas. They're made with a combination of almond flour and coconut flour.
Whether you're in the mood for tacos, burritos, enchiladas, low-carb fajitas, or even as a wrap for sandwiches, these tortillas can do it all. They're also fantastic for these turkey tortilla pinwheels.
Why You'll Love This Recipe
- Despite being low in carbohydrates, these tortillas don't compromise on flavor.
- With low carbs and a significant amount of fiber and protein, these tortillas are a fantastic option for anyone looking to reduce their carb intake.
- This recipe doesn't use cornmeal or wheat so it's perfect for those with gluten sensitivities or following a grain free diet.
- Making your own tortillas at home is more cost effective than buying store bought alternatives, and you have control over the ingredients.
Ingredients You'll Need
- Almond Flour: Adds a rich, nutty flavor and a delicate texture to the tortillas.
- Coconut Flour: Helps absorb moisture in the dough, contributing to the tortillas' pliability.
- Ground Flaxseed: Acts as a binding agent in the tortilla dough and contributes to its overall nutritional value.
- Psyllium Husk Powder: A soluble fiber that absorbs water and helps create a pliable dough.
- Salt: Enhances the overall flavor of the tortillas.
- Garlic Powder & Onion Powder: Adds a savory and aromatic element to the tortillas, giving them a hint of garlic and onion flavors.
- Hot Water: Essential for hydrating the dry ingredients and creating a cohesive dough.
- Olive Oil: Used for cooking the tortillas on a skillet or griddle.
Step-By-Step Instructions
Step 1: In a mixing bowl, combine the almond flour, coconut flour, ground flaxseed, salt, psyllium husk powder, garlic powder, and onion powder. Mix well.
Step 2: Gradually add the hot water to the dry mixture while stirring continuously. The mixture will start to come together and form a dough. If the dough feels too dry, you can add a little more water, but be careful not to make it too sticky.
Step 3: Once the dough has come together, knead it for a couple of minutes to ensure all the ingredients are well incorporated. The dough should be pliable and easy to work with.
Step 4: Divide the dough into small portions and roll each portion into a ball. You should get around 6 to 8 balls, depending on the size of tortillas you prefer.
Step 5: Place a ball of dough between two sheets of parchment paper or silicone mats. Using a rolling pin, flatten the dough into a thin tortilla. Aim for a diameter of about 6 to 8 inches. Repeat this process with the remaining dough balls.
Step 6: Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with olive oil.
Step 7: Carefully transfer one tortilla onto the hot surface and cook for about 1-2 minutes on each side, until it turns golden and develops some charred spots. If needed, you can lightly brush the top of the tortilla with a little olive oil before flipping it.
Step 8: Repeat the cooking process with the remaining tortillas, adding a small amount of olive oil to the skillet or griddle as needed.
Step 9: As you cook each tortilla, you can stack them on a plate and cover them with a clean kitchen towel to keep them warm and pliable.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Cooking the tortillas on a non-stick surface is essential to prevent sticking and burning. A non-stick skillet or griddle lightly coated with olive oil works best.
- Heat the skillet or griddle over medium heat, not too high, to avoid burning the tortillas. The goal is to achieve a slight golden color and some charred spots on each side.
- When flipping the tortillas, use a spatula to carefully lift and turn them. Be gentle to avoid tearing.
Variations
- Spicy: Add a kick of heat to the tortillas by incorporating spices like chili powder, cayenne pepper, or crushed red pepper flakes.
- Herb-Infused: Mix in dried or fresh herbs like cilantro, parsley, oregano, or basil to infuse the tortillas.
- Cheesy: For a cheesy taste, stir in grated Parmesan, cheddar, or any of your favorite cheeses into the dough.
- Smoky Flavor: Add a smoky element to the tortillas by incorporating smoked paprika or chipotle powder.
Storing & Freezing
Storing: Once the tortillas are cooked and cooled, stack them on a plate or in an airtight container with layers separated by parchment paper or wax paper to prevent sticking. Store the tortillas in the refrigerator for up to 3-4 days.
Freezing: To freeze the tortillas, stack them with layers separated by parchment paper or wax paper. Place the stack in a resealable plastic bag or an airtight container suitable for the freezer. They can be frozen for up to 2-3 months.
Recipe FAQ's
Yes, you can prepare the dough ahead of time and store it in the refrigerator for a day or two. Wrap the dough in plastic wrap or place it in an airtight container and refrigerate. Before rolling out the tortillas, allow the dough to come to room temperature for easier handling.
If the dough cracks while rolling, it might be too dry. To fix this, try adding a little more hot water, a teaspoon at a time, until the dough becomes more pliable. Knead the dough again to distribute the added water evenly.
Yes, you can reheat the tortillas in the oven. Preheat the oven to 350 °F, wrap the tortillas in aluminum foil, and place them on a baking sheet. Heat them for about 5-7 minutes or until they are warmed through.
More Low Carb Recipes You'll Love
Low Carb Corn Tortillas
Special Equipment
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup ground flaxseed
- ½ teaspoon salt
- 2 tablespoons psyllium husk powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup hot water
- Olive oil for cooking
Instructions
- In a mixing bowl, combine the almond flour, coconut flour, ground flaxseed, salt, psyllium husk powder, garlic powder, and onion powder. Mix well to ensure even distribution of ingredients.
- Gradually add the hot water to the dry mixture while stirring continuously. The mixture will start to come together and form a dough. If the dough feels too dry, you can add a little more water, but be careful not to make it too sticky.
- Once the dough has come together, knead it for a couple of minutes to ensure all the ingredients are well incorporated. The dough should be pliable and easy to work with.
- Divide the dough into small portions and roll each portion into a ball. You should get around 6 to 8 balls, depending on the size of tortillas you prefer.
- Place a ball of dough between two sheets of parchment paper or silicone mats. Using a rolling pin, flatten the dough into a thin tortilla. Aim for a diameter of about 6 to 8 inches. Repeat this process with the remaining dough balls.
- Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with olive oil.
- Carefully transfer one tortilla onto the hot surface and cook for about 1-2 minutes on each side, until it turns slightly golden and develops some charred spots. If needed, you can lightly brush the top of the tortilla with a little olive oil before flipping it.
- Repeat the cooking process with the remaining tortillas, adding a small amount of olive oil to the skillet or griddle as needed.
- As you cook each tortilla, you can stack them on a plate and cover them with a clean kitchen towel to keep them warm and pliable.
Notes
- Cooking the tortillas on a non-stick surface is essential to prevent sticking and burning. A non-stick skillet or griddle lightly coated with olive oil works best.
- Heat the skillet or griddle over medium heat, not too high, to avoid burning the tortillas. The goal is to achieve a slight golden color and some charred spots on each side.
- When flipping the tortillas, use a spatula to carefully lift and turn them. Be gentle to avoid tearing.
- Storing: Once the tortillas are cooked and cooled, stack them on a plate or in an airtight container with layers separated by parchment paper or wax paper to prevent sticking. Store the tortillas in the refrigerator for up to 3-4 days.
- Freezing: To freeze the tortillas, stack them with layers separated by parchment paper or wax paper. Place the stack in a resealable plastic bag or an airtight container suitable for the freezer. They can be frozen for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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