90 Second Keto Tortilla
Course: Baked GoodsCuisine: MexicanDifficulty: Easy
Servings
1
servingsPrep time
2
minutesCooking time
1
minuteCalories
195
kcalTotal Carbs
6
gramsNet carbs
1.1
gramsFat
14
gramsProtein
11.5
gramsThis may well be my new favorite keto tortilla recipe. It blows my mind that something so quick and easy to make can be so amazing. These tortillas are moist and pliable and will stand up to whatever filling you put in them. They are also great for enchiladas. I wish I could take credit for this recipe, but it was sent to me from one of my viewers in Israel, Tzvika Klinger. Make sure to watch the video for information about substitutions and add-ins.
Ingredients
1 large egg (ideally room temp)
1 TB almond flour (7g)
1 TB whole psyllium husk (4g)
1 TB unflavored whey protein isolate (4g)
1 TB heavy whipping cream (15 mL)
Directions
- Whisk egg in a small container or 2 cup Pyrex measuring cup.
- Add the remaining ingredients and whisk into a batter, scraping the sides down with a spatula if necessary.
- Pour batter into the center of a 12″ (30cm) plate. It should for a pretty uniform circle. Microwave for 60-90 seconds. *see note
- Upon removing the tortilla from the microwave, there may be some lumps or ridges. These can be pressed flat with your fingertips.
- Use a spatula to free the tortilla from the plate by running it along the edges. Lay the tortilla, moist side up, on a cooling rack.
- Fill with whatever you desire and serve!
Recipe Video
Notes
- I have a 23 year old, 900W microwave and this recipe requires 90 seconds. If you have a newer and/or higher wattage microwave, I recommend starting at 60 seconds and seeing if the tortilla is still moist on top.
Hi Steve,
Hopefully I can comment here since I can’t on Facebook! Thank you for this recipes! I just made it and it really has the consistency of a masa tortilla. I think I will try it as enchiladas, which would be a nice addition to our rotation. Thank you for all your hard work, it is much appreciated.
The texture is SO MUCH like a masa tortilla, but not fragile. I’m sure it will work great in enchiladas (though I haven’t tried it).
Can the recipe for the tortilla press method be used in your microwave tortilla method using the silicone rounds? Thanks.. really like your work.
This recipe creates a batter, rather than a dough. It would not work with a tortilla press.
I am blocked from comments on YT, too, and just discovered a single-use (albeit annoying) work-around: close the browser, then reload the OS, opening that YT video, conveniently finding the surprising return of the elusive ‘Make s public comment’ box! Sadly, you have to do this each time you comment (or sneak your comment in by replying to someone else’s comment).
I’ve been doing keto recipes for the first time this week and I’ve just done this one and it’s a game changer. So nice and quick. It took me longer to get it off the plate than to make it. But well worth the effort. Thanks for your amazing work.
I don’t see why not (other than the size and thickness being potential limitations)
Thanks Steve! I just made this and am having a nice mashed, salted avocado on it-Yum! I didn’t have unflavored whey protein, so I subbed collagen and a tiny bit of glucomannan. I can’t detect the keto-eggyness 🙂 I plan to make this in a few ways: Yours, and maybe with some sweet ideas -like adding cinnamon crunch protein powder from over from my most wonderful (rum) pecan fat bombs! Thanks for those!! Thinking’s for a chia raspberry (or any berry) jam tortilla 🙂 who knows! And—this is good. I’ll buy plain whey protein next. Spendy little items -a couple a month:)
Enchiladas with sauce to bake them in? Will they dissolve and be unforkable? I don’t know ? Can you test it on a youtube video for me? I have beennwith you since near the beginning…love your testing of ketone glycose testing of reheated starch
Is there a substitute for the whey protein?
I like toasted burritos, not deep fried. Can you lightly toast it as a burrito?
Cynthia S., can you try it and let us know, please? Thank you in advance❤️
You mention subing with the powdered egg whites but what about liquid egg whites? From too many chaffles I have gotten sensitive to the yolk flavor in things so I have been buying just egg whites in a carton which has greatly improved my like of chaffles. Could you make this with just liquid egg whites and if so do you think it would just be the 2-3 tablespoons that typically replaced a whole egg? Thanks and love your Yt channel and website.
Hi Steve! Thanks for this… when I followed the link to the original recipe, it is written in Hebrew! That was AMAZING! Can’t read it, but still amazing!!!😂😂😂😘😘😘❤️
I have whey protein, and I have Isopure, are either of these whey protein isolate? Thanks
That Isopure should be whey protein isolate. It should actually say so on the container.
I’ve been playing with subbing the double cream/whipping cream with coconut cream which seems to work well. Also been using up some oat fibre I had, this kind of works.
What I end up with is a wrap of sorts, will continue playing…it’s similar to an egg wrap recipes I’ve been playing with and I think you’ve helped me crack some other elements to make a better wrap 🙂
Awesome! I love when I inspire people to experiment!
I subbed Carbalose flour for the whey protein. The tortilla was a bit thicker but still pliable and tasty!
Good info. I’m assuming you subbed it 1:1 (meaning you used 1 TB)?
Yes I did!
I just made this, and it came out well. Very simple recipe and ingredients. Came off of the plate without incident. Will most definitely be my go-to recipe when I want a quick wrap or taco. Held up well to my rolling it into a wrap. Most definitely filling. I will experiment with some herbs and spices to give it some flavor. Thank you!
Thank you for sharing this! It works beautifully. I made one recipe but prepared two smaller tortillas on a saucer – 60 seconds. I may try 45 next time. They are the perfect size for hot dogs and held up wonderfully with all the toppings. Thanks again!
Thank you for this! Also works with liquid egg whites (3 tablespoons). I used the lid from one of my pyrex bowls (microwave safe) and it comes out perfect and does not stick. Thanks again!
Hi,
I followed the instructions and substituted the whey protein isolate by a German brand of protein powder.
The tortilla batter was thicker, so my tortilla came out way thicker.
I put it straight onto the microwave glass plate, it came off without any diffculties.
Next time I will use a little less of each of the dry ingredients to make the batter and resulting tortilla thinner. If it turns out ok I will let you know.
Greeings from Germany and thank you for the video and recipe
Effka
I love sandwiches, so I mixed up a double batch using lupin flour and 1 tablespoon vital wheat gluten instead of 2 tablespoons psyllium husk and spread it out to between 1/16″ and 1/8″ thick in an 8″ square dry silicone baking dish. Microwaved it for 1:40 at 1200 watts so it all puffed up about 1″ high, let it cool off a bit, popped it out with no sticking and let it dry a few minutes then cut it into four squares and made two nice sandwiches. A touch floppy but no tearing and a nice flavor and chew. Just a tiny bit dry so next time I’ll go 1:30, and maybe toast one sandwich to see how that works out. Winner!
How do I make this without a microwave? I cant use one cause it trips my electric in the apt.
The main point of this recipe is the speed with which it can be made in microwave. I haven’t tried any other method.
well, I guess Ill have to test a way..
Can I sub whole psyllium husk for sound husk powder?
The recipe calls for whole psyllium husk. If you are asking if you can use powder instead, I’ve had viewers tell me that they have used 1 tsp of powder instead of 1 TB of husks.
Hey Steve; Love your videos and I can’t wait to try this recipe. I ran into Whole Foods today to pick up some “whole Psyllium Husk” but what I found is Psyllium Husk whole flakes. Is that the same thing?
Yes. So long as it doesn’t say “powder”, you’re good.
I had this for lunch today when I made myself a reuben wrap (sans sauce as I’m not a sauce person usually). It totally works. Thanks for the recipe! That fills quite a void.
Ugh! I’m struggling with my microwave, not the recipe. It’s impossible to get the very middle cooked without seriously overcooking (and toughening) the edges, no matter where I put it on the turntable. Is anyone else having the same problem?
Have you tried using the silicone rounds? Also, what is the wattage of your microwave?
I am using the silicon rounds, I bought them especially. My microwave is 900W but, like many, there’s a bit of a dead spot right in the middle and I can’t move the tortilla far enough towards the edge to set the middle. I can cook for 3mins and it will set but the edges are very overcooked at that stage. CassieOz
I don’t know what to tell you. Maybe try halving the recipe (or make two smaller tortillas) that you can offset further from the center of your microwave?
I made this for the first time yesterday with the same problem Cass. couldn’t get the center cooked. continued cooking three more times and finally the center was just cooked but the rest of the tortilla was a little on the tough side. However when all was said and done my “3-4 minute” tortilla was amazing considering the simplicity of it. As Steve recomended, I will play around with offsetting the plate to see if that makes a difference. BTW my microwave is 1000 watts and less than 2 months old.
Hi Steve,
Yesterday I microwaved my first perfect tortilla.
Above I promised to let you know.
So now I only used 1/2 tablespoon of all dry ingredients and the result in my about 35-year-old microwave and with the ingredients bought in Germany is convincing and I am happy about this easy recipe. I did use a silcone baking sheet.
Thanks again for the video.
Effka
You give the net carbs at 1.1g. Do you know the amount of total carb’s?
It’s listed right next to net carbs.
Just tried and it was perfect.
I smeared some butter on the plate and had no trouble getting it off with a silicone spatula.
I made enchiladas with these. Was pretty happy with the result, although I’m going to make thinner tortillas next time.
Since I needed 8 tortillas, I didn’t want to mess with mixing them singly. I combined 1/2 cup each of the dry ingredients. In a separate bowl, I cracked 8 eggs and beat them with an electric mixer, then added 1/2 cup of heavy cream, mixed well, then added the dry ingredients and mixed again.
I don’t have round plates, so I used paper plates, the kind with the shiny coating. I think this is how my tortillas ended up a little too thick, because they were smaller plates than a normal dinner plate. I nuked each one for 60 seconds. Using paper plates worked well, because I could scrape the tortilla off one plate while the next one was cooking in the microwave.
I made a batch of carnitas for the enchilada filling and combined it with minced onion, cilantro and cheese. I used canned red enchilada sauce. Other than the tortillas being too thick, they came out very much like regular enchiladas, except MUCH more filling. Next time I will try 6 eggs and 1/3 cup of each of the other ingredients to make 8 tortillas.
Has anyone tried to fry these after microwaving? I love a fried tortilla!
frying one right now. lol
Sandra, did the frying work? Thanks!
Could there be used as lasagna noodles?
I haven’t tried, but I don’t see why not.
I want to try your recipe, but is there an alternative to using a microwave? I don’t have one.
Je viens juste de faire cette recette en utilisant un tapis de silicone et wow ! Moi qui adorais manger des fajitas avant de changer mon alimentation pour le keto je suis aux anges. Merci Steve !!!
This is an excellent keto recipe. I have a solution to the sticking to the plate. Pour some water over your plate before you put the batter on it. Then stick it into the microwave. It will come right off. The steam off the water underneath seams to keep it from sticking.
Freaking game changer! I had to go Keto for health reasons (diabetes), and I’ve had to give up my favorite foods: tacos, pizza, pasta. This recipe lets me reclaim one of those items and gives me a ton of options to boot.
I’ve just about got a pretty decent pizza crust dialed in, based on some other recipes online. Once I have it sorted, are you interested in the recipe? I also used to do pizza for a living, so my standards are high. 🙂
As an additional note to other viewers, the taste of these tortillas isn’t far off from Azteca tortillas…just a bit thicker. It has the chew of a masa tortilla, but a very neutral taste. No egginess at all!
Sure, I’d be interested once you feel it’s ready.
I would LOVE to see your pizza recipe Tory, especially coming from a pizza expert!
Tory, did you ever send Steve the pizza recipe? I’m really interested!
I count total carbs, so this is high carb for me. The fibre takes up my insulin. It stopped my stalling.
For anyone who may be curious, these work out beautifully when pan fried, instead of microwaved. The recipe also makes great waffles (2 waffles when made in a Dash waffle maker) if you add 1/4 teaspoon of baking powder. Because the recipe is flavourless, I add about 1/2 a tablespoon (or so) of sweetener to the batter before cooking. Because I like to add protein to my waffles, I replace the cream with 1.5 tablespoons of Caramel Premier Protein Shake. This really is a very flexible recipe.
Great info. Thanks for sharing!
Hello Steve
– You say that this tortilla has 1.1 net carbs, but when I run my own calculation it is nearly 3x that. What am I missing? What am I doing wrong? Thank you, and keep up the great work
Calculating Net Carbs for Keto Microwave Tortilla
– 1 Large Egg: 0.4g (source: https://nutritiondata.self.com/facts/dairy-and-egg-products/111/2) to 0.6g (source: https://www.google.com/search?q=egg+nutrition&rlz=1C1CHYI_en-GBCA554CA568&oq=egg&aqs=chrome.0.69i59j46i275i433i512j69i59j46i131i199i291i433i512j46i433i512j0i20i263i433i512j0i433i512j69i60.2089j0j4&sourceid=chrome&ie=UTF-8)
– 1 TBSP of Blanched Almond Flour (Kirkland): 2g (Noteworthy: The Kirkland brand says that 1 TBSP is 15 grams, comparing it to your 7 grams)
– 1 TBSP of Organic Whole Psyllium Husk (rootalive brand): 0g
– 1 TBSP (4g) of NOW Whey Protein Isolate: 0.1g (when the container of the NOW whey protein isolate says that carbs are less than 1g, I take that as 0.9g per serving. Their serving is 28g, so 28 divided by 4 gives us 7, and 0.9 divided by 7 gives us approximately 0.1)
– 1 TBSP of Heavy Whipping Cream: 0.4g (source: https://nutritiondata.self.com/facts/dairy-and-egg-products/51/2)
Total NET carbs per 1 tortilla: 2.9g to 3.1g (egg carb discrepancy between the 2 cited sources)
My nutritional values are all calculated using Carb Manager, which seems to be the de facto standard for the keto community.
Hi. Seeing my calculations, is the Carb Manager wrong, or am I?
I checked the recipe in Cronometer, which I’m growing to prefer over Carb Manager as it is more precise (it calculates to one decimal place). It tells me that the recipe has 1.1g of net carbs. If you distrust my calculations, I won’t be offended if you choose to use your own.
Hi! Along with the difference that eggs can make, part of the discrepancy you are seeing in the counts could have to do with the almond flour you are using. Standard almond flour is roughly 6g of weight per 1TB. But my Kirkland is ground ultrafine and 1 TB weighs more and therefore has more carbs per TB. Different manufacturers will have slight variations so I always work out my own macros based on exactly what ingredients I use. I enter my recipes in MyFitnessPal and use their calculators also. I hope that helps!
~ Jo
Will have to try again. Needs some salt. Will use less psyllium husk powder. Texture was too rubbery & totally no taste. 😐
Pingback: Keto Tortilla Recipe – KETOAXIS
Hi All. I can’t use whey protein isolate. What else could I use? Some almond flour? Coconut flour? Same proportion as the whey? Thanks for your contributions Steve.
I did a follow up video with all the substitutes. Here are the ones for the whey:
– heavy cream powder – 1 TB
– pea protein – 1/2 TB
– oat fiber – 1 tsp
– egg white powder – 1/2 TB
– Keto Chow (savory flavors) – 1/2 TB
Pingback: Keto Microwave Tortilla - 90 Seconds or Less and only 1.1g Net Carbs - Getketogenicdiet.com
Hello Steve from serious keto,
Don’t know if you’ve been asked this before but here goes. What happens if I was to use psyllium husk powder instead of whole husks. Would the whole thing just explode in the microwave or would my tortilla just die/not rise…:) It’s just that I have psyllium powder and don’t want to buy whole psyllium atm. Btw love your channel .
I cover that in the follow-up video I did to the 90 second tortilla, along with other substitutions.
I cannot wait to make one of these. In fact, I will be making one this morning to roll my egg and bacon into for breakfast. Thanks so much for this recipe. You have a new follower!
My question is, can they be used to make a casserole of Enchiladas? My husband used to love my chicken enchiladas, where I would mix shredded chicken with some sauce, fill the tortilla with that and some cheese and spices, roll them up, place side by side in the casserole dish, then top with more sauce and cheese and bake at 350. Will they hold up to that?
Yes, they ought to hold up. I haven’t had any issues baking with them.
What a game changer!Bless you bro,brother, on doing what you do.Love the pork panko version with a sprinkle of salt!
I used Google translate to convert the original recipe.
The tortillas: A recipe for 9 tortillas
2 tablespoons almond flour
2 tablespoons zero-carbohydrate protein powder with a neutral taste
Half a teaspoon of baking powder
A tablespoon of psyllium
A little salt
A little sweetener is allowed
Mix dry and add about 70 ml of cream 38
Mix and add 2 eggs
Mix until uniform
In a flat plastic plate (well … those of the kids, from IKEA?) Pour 2 tbsp.
Make sure the batter is spread over most of the plate and put in the microwave for 50 seconds.
Repeat X 9
Thank you for posting this. I made this recipe because it seemed like it would be less eggy and these came out beautifully, thin and roll perfectly. I can have my post-Thanksgiving turkey enchiladas… hooray!
I had the same problem with the middle not cooking. After trying multiple methods of cooking it dawned on me that my plate wasn’t completely flat so the batter was pooling in middle.
Whipped or the 12″ round silicone, put it directly on the microwave plate, and voila! It was perfect! (90 seconds)
On an aside, I did like the air fryer version. The edges had a slight crispness I enjoyed.
Air fryer version? How did you cook it in the air fryer? Also, what is this silicone you are speaking of?
Sorry for delay.
I have a couple 12″ silicone rounds which help prevent sticking. Learned to put them directly on the microwave plate rather than another plate.
Also have a rectangle that works on the air fryer shelf (have the flat tray rather than cup/bowl type of air fryer). Poured the batter on the silicone then tilted the tray around until desired size/thickness. Don’t recall how long it took but I kept watch through the window until the center was set.
Hth! Best wishes.
Pingback: Low Carb TORTILLA Battle - The BEST Keto Tortilla Recipe! - WeCookin
Pingback: Low Carb TORTILLA Battle – The BEST Keto Tortilla Recipe! – Welcome to Fitness and Nutrition
Hey, great recipe!
Ive read through some of the comment to see if anyone has tried to use something other than a microwave. I don’t own one, so wondering if perhaps oven would work? Maybe pour the batter on a silicone piece and that on top of a sheet pan? I’m gonna try something…i will update if im successful. Just don’t want to waste too many ingredients at the moment. ha!
Thanks for the recipe. This is a lifesaver when going out to Mexican with my friends. Order chicken fajitas, no rice or beans. Throw the fajita mix and some guacamole salad on one of these and presto! Keto with the amigos. Usually can’t finish it all.
Love these. I subbed coconut flour and oat flour and used half n half and they turned out great for my cheese enchiladas. Made my own keto enchilada sauce from https://www.fourscoreliving.com/keto-enchilada-sauce/. Definitely a keeper.
I finally used these to make chicken enchiladas and they came out great! Thanks again.
These are great! I added 1/4 tsp. of gelatin powder to give a bit more chew. I used them to make some breakfast burritos. Amazing. 😀
Just tried this recipe with a 1:1 replacement of oat fibre (fluffy white kind) for the whey protein powder – whey too expensive in the UK 🙂 and got a decent result. The batter was a little thicker than the video but was very easy to get off the plate once cooked
Wow Steve! Thanks for sharing this! I’m just now getting to go back through some of your past videos. I couldnt even wait for the egg to come to room temp, thats how excited I was to try a keto tortilla that even came close to a corn tortilla. Even though it was a little thick from using a cold egg, OMG my tastebuds told me I just ate a corn tortilla! What a game changer! Thank you for sharing!!
I’m so happy to hear that you like it.
I made this today, but as is usually the case when I want to try a new recipe, I didn’t have MOST of the ingredients. (sigh, eyeroll…) I only had the egg and almond flour. For the rest I subbed ground golden flax for the psyllium husk, unflavored pea protein powder for the whey protein isolate, and 1 tsp avocado oil + 2 tsp milk for the whipping cream. I also added a pinch of salt. They came out great and the texture was perfect. If I ever get the correct ingredients, I am sure they will be great too.