Keto Corn Tortillas
8
servings10
minutes24
minutes67
kcal7
grams2
grams3
grams2
gramsI’ve tried a lot of recipes for a keto tortilla, and none of them really captured the corn flavor I was looking for. I’ve been tweaking this recipe for a couple of months trying to really nail the taste and texture of homemade masa tortillas, and I’m really proud of how this turned out. Not only do these tortillas taste like corn, they are more pliable than a masa tortilla, making them great for enchiladas.
Be warned: this recipe is a little bit of work, but it’s totally worth it. And after you’ve made it once and have a feel for the flow, you’ll be banging these out regularly. I strongly recommend that you use two cast iron skillets so that you can speed up this process (watch the video to see how)
In terms of the extracts/flavoring, you will get 24 batches out of a bottle of Amoretti and 12 batches out of a bottle of OOOFlavors. Based on the prices on Amazon, you looking at using $2 worth of extract for each batch (or 25 cents per tortilla).
Ingredients
1 can baby corn 14.5 oz
1/2 cup coconut flour
2 TB psyllium husk powder
1 tsp nutritional yeast
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp taco seasoning
2 TBS pork rind crumbs
1/2 tsp Amoretti sweet corn extract
1 tsp OOOFlavors corn bread concentrate
1 TB pork lard
Directions
- Drain the “juice” from the corn and save for later.
- Arrange the corn on a baking sheet, lined with parchment paper or a silicone mat and broil on high on the top rack of your oven. Cook until the corn is golden brown (10-20 minutes depending on your oven).
- Whisk all of your dry ingredients together.
- Add the two extracts and pork lard to your reserved corn liquid and microwave to melt the lard.
- Combine your corn liquid cocktail with the roasted baby corn in a blender and puree.
- Mix the corn puree with the dry ingredients, first with a spatula, then by hand, until the dough comes together in a ball — 1 to 2 minutes.
- Wrap the dough in plastic and let sit while you bring two cast iron skillets up to temp — skillet #1 should be on the low end of medium heat and skillet #2 should be at the medium end of low (slightly cooler than skillet #1).
- Divide the dough into eight pieces. Roll each into a ball and press into a tortilla using plastic sheets and a tortilla press. (see video for example)
- Gently roll the pressed tortilla from your hand onto the first skillet and cook for 1-1.5 minutes. Flip the tortilla on to the second skillet and cook for another 1-1.5 minutes, then transfer to a cooling rack.
- Repeat this process, assembly line style, for all eight tortillas. Watch the video below to see it in action.
Recipe Video
Notes:
- The inclusion of corn — even low-carb baby corn — puts this recipe into the category of “dirty” keto.
I just now had two of these…and they were really satisfying. I’ve got six left. Can I freeze them? Better yet, I think I will try them in my standard enchiladas recipe. I’ll let you know how the turn out.
I put a batch in a FoodSaver bag, froze them and then reheated them later and they turned out fine. They are also GREAT in enchiladas. Either way, you win!
I am looking for low carb baby corn, havent be able to found it, where do you buy it. I want to make the recipe, i also just find OOO have Corn tortilla extract.
The baby corn is typically found in the Asian foods section of the supermarket.
These worked perfectly with my traditional enchiladas recipe. I did regular ones for the fam and used the rest for me. I had awesome leftover Keto friendly enchiladas for the next two lunches. It was great.
I agree — these are great for enchiladas. Their pliability, in my opinion, makes them better that traditional corn tortillas when it comes to enchiladas.
where did you get your nutritional yeast? what brand was it? I’ve seen others post the links to some of the stuff and it sure helps.. just Idea…
I’ve used both Bob’s Red Mill (purchased at the local health food store) and Anthony’s (purchased on Amazon). I find that the taste reminds me of the cheese powder you can put on popcorn.
whats the reason for both extracts? can i use just the ooo flavors one?
I found in my experiments that it took both to get the flavor where I wanted. If you used just one, you’d want to double the amount (and I’d probably go with the OOOFlavors brand). I’m experimenting with some other extracts and concentrates soon, and if/when I come up with a better, easier, or more economical recipe, I’ll post it.
Hello Steve, thanks for your great keto channel. Really love your videos and experimental technique and I subscribed right away. Don’t know if you saw my comment I posted today on your keto corn tortilla video, but I discovered that OOOFlavors specifically makes a “Corn Tortilla” flavor extract! I was going to add it to my Amazon keto shopping cart but searched high and low and couldn’t find it on Amazon, even though they seem to have a bazillion other flavors from OOOFlavors. They only place to order it is on their website, OOOFlavors.com. You can buy a variety of sizes starting at a 10ml bottle for $3.49. I ended up ordering it there to see if it makes a good corn tortilla flavor. I’m not hugely into Mexican food but having Northern Italian heritage (therefore officially a “polentona”) I was really excited to discover these corn extracts so I can make polenta with almond or lupin flour! There are several youtube videos on the topic but none i’ve seen so far have used the corn flavoring. Also…this is off the topic of corn extracts, but in searching through their myriad flavors, I came across Milk flavoring and Whole Milk flavoring and instantly thought maybe these could be used to make nut milks, which I despise, taste more like real dairy milk! I googled around but couldn’t find one mention of anyone doing this, which seems odd. Have you tried this out? If so what were your results? It would be great if you could make a video of your “milk” flavoring experiments?
I’ve found that most of the extracts I’ve tried don’t really taste like they are supposed to. So many taste and smell like banana for some reason. And yea, the “corn tortilla” flavor is only sold on the OOOFlavors website.
I have not tried the milk flavor. Sorry.
I watched your video on testing the different corn extracts. Would you be able to share the ingredients that are in each one, or at least whether any of them are more “natural”? The “all natural” Amoretti has propylene glycol as the carrying agent – bleh. Much appreciated!
The Amoretti lists “natural corn flavor and vegetable glycerin” as ingredients. I couldn’t find an ingredient list on the OOOFlavors. I’ll be trying out some other extracts in the coming weeks and will keep folks updated on my findings.
hi Steve – Thank you for this recipe. This tortilla actually looks like a real tortilla. I had one question on the calorie versus macros in this recipe which I hope you can clarify (and I am pretty certain this is my OCD in action). Based on the macros (2g net carbs, 2g protein and, 3g fat), shouldn’t the calorie count be 43 kcals (8 from carbs + 8 from proteins + 27 from fats) instead of 67 kcals? Is the calculator you are using somehow adding calories for fiber as well?
I would assume that it is counting calories for fiber. I’m using Carb Manager to calculate the macros.
Gah, I forgot to reserve the baby corn liquid ?♀️ here’s hoping that water will be okay. Looks like about half a cup?!
Just wondering, on my screen, the baking powder is marked out. Wasn’t sure if I was supposed to use it or not? Also, the taco seasoning and cornbread extract amounts are different in the video from the written recipe. Just wondering if that was on purpose or a typo. Which is correct? Love the videos! Thanks!
Thanks for the catch on the ingredient quantities, I’ve fixed it. As for baking powder marked out, if you hover your mouse over it or click on it, it will cross it out (that’s supposed to be a feature of the recipe plug-in). You may have accidentally clicked on it?
Hi Steve, I have really enjoyed your channel, every recipe I try is fantastic so I wasn’t surprised how much my husband and I really enjoyed these. We are usually pretty clean on keto but these were fantastic and worth the spend on the ingredients!
Hi Steve. Am enjoying your channel so much! Thanks for your hard work and dedication.
I found a different brand of acceptable baby corn. To have my recipe be more precise, how much “corn juice” did you use? Thanks and love seeing your family participating!
It was pretty close to 3/4 cup.
Just finished watching the video and you have the carbs reversed there, which makes more sense. Easy edit. Thanks Steve! You’re great!
Thanks for the catch. I’ll get it fixed.
Can I exchange lupin flour for coconut flour 1-1? My guy thinks the coconut flour is a bit sweet.
I’m going to say “probably”. I haven’t tried it, but they seem to have a similar moisture retention.
Have you tried cutting these into triangles and frying or baking to make crisp tortilla chips for nachos and dip?
I haven’t tried them in my dehydrator, but I did try frying them in oil. I found they absorbed too much oil. I think perhaps if I pressed them thinner, then dehydrated the tortillas slightly (to get more of that store bought tortilla texture), they might fry up properly. If you beat me to this experiment, please let me know how it turns out.
Hi Steve. Any chance you did those experiments to make TACO Shells. I’m craving some so much and have had the canned baby corn for ages, hoping to find instructions on how to make Tacos from them…. here’s hoping…
If you’re asking if I’ve tried the taco shell mold to try to make hard shells out of these, I have not tried that yet. I will the next time we have taco night.
I just made these again. They are amazing. The only problem I am having is finding organic corn extract. You convinced me to get a tortilla press with one of your other videos. I ran down to my local Vallarta market and bought a wooden one. It works great. Maybe that is why I think these are a breeze to make. I hate rolling out. Anyway you hit this one out of the park and I still contend they are NOT dirty.
Cool recipe Steve!
Disclaimer: I did NOT use the extracts for my first attempt at this due to the ridiculous cost. Why it is so much I have no idea (for a 2 oz. bottle of flavoring? That’s insane! And that is only for 1, not 2 of the extracts).
Rant over- I wanted to try first to see if I liked the consistency and flavor without the extracts, and I do. They are quite good even without, but can only be better with. I usually make the oat fiber flat bread that Heavenly Fan put forth the effort to share with the world. While that recipe is excellent in general (and can be used for tacos), this one is far more “authentic” tasting, even without the flavoring. I’d only add that you must use the plastic wrap and not parchment paper (which I usually use). This recipe has a lot more moisture even with the coconut flour, so the parchment paper really doesn’t hold up well. I also added a 1/4 tsp of xanthan gum to help reduce sticking, and only pressed once instead of my usual twice between plastic wrap. Then they came out perfect for me. Thanks again Steve!
Can you make something like this only make it a crunchy hard shell taco instead? Thanks!
Please make something like this for a hard shell taco . Thanks!
https://youtu.be/4-JjkIOOldQ?si=EPrCkO0-oStiD_NR Like this?