Keto Tortilla 2.0

Keto Tortilla 2.0

4 from 7 votes
Recipe by Steve @ SeriousKeto Course: Baked GoodsCuisine: MexicanDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

167

kcal
Total Carbs

4

grams
Net carbs

1

gram
Fat

13

grams
Protein

8

grams

Ever since making my “dirty keto” corn tortilla, I’ve been on a quest to make a better tortilla. I wanted it to be clean keto, with minimum carbs while still maintaining the pliability of my original tortilla. I wanted it to be easier to make, and to not rely upon the expensive corn extracts that my other tortilla did. My inspiration came from Vernaz and her YouTube channel, where she used paneer to make a naan/flatbread. I ran with that idea and decided to call the dough “Pan Head” (a reference to Fat Head dough).

This recipe allows for many substitutions depending on availability, food restrictions, and/or allergies. I list these in the notes below.

Also, I experimented with numerous brands and quantities of corn extracts in an attempt to get a corn tortilla flavor. I found that even in amounts up to 2 tsp, I couldn’t achieve a true “corn” tortilla flavor. If you wan to add some extract, you may achieve a subtle corn flavor, but it is entirely optional.

Ingredients

Directions

  • Cut paneer into cubes and pulse in a food processor until it is finely crumbled.
  • In a bowl, combine the hemp hearts, lupin flour, psyllium husk powder, xanthan gum, salt, and taco seasoning. I do this to ensure that the xanthan gum is thoroughly distributed.
  • Add your dry ingredients to the paneer in the food processor and process until the consistency is similar to almond flour.
  • Melt the lard in the hot water. Optionally, you may add corn extract to your water. Pour into the food processor while it is running and let the food processor run until the dough forms a ball that starts to clean the edges of the processor bowl.
  • Wrap the dough in plastic wrap and allow it to rest and hydrate for 20 minutes. See the video for a tip on how to do this in a way that makes portioning and pressing the tortillas easier.
  • I recommend using two cast iron skillets to cook the tortillas. This speeds up the process and allows you to create an assembly line of sorts. If you have two skillets, set the first one to the low end of medium (a little over 3 on my stovetop) and the second one to the medium end of low (a little over 2 on my stovetop). Using an IR thermometer, I find that my first skillet is around 400F (205C) and the second is around 325F (163C). You may want to add a few drops of oil to each skillet and then wipe them with a paper towel to avoid sticking (you only need to do this prior to the first tortilla).
  • Portion the dough into 6 to 8 pieces (see notes on serving size). In the video below, I share a pretty slick way to do this using a bench scraper. Press them, one at a time, using a tortilla press. Cook them for roughly 2 minutes on each side, then transfer to a cooling rack.
  • Repeat this process for all of your tortillas, assembly line style.
  • Tortillas will store for at least a week in the fridge.
  • If making these into tortilla chips, cut into wedges and place into a dehydrator set to 135F (57C) for 5 hours. Store chips in a ziplock back with a desiccant packet to keep them crisp.

Recipe Video

Notes

  • The nutritional info is based on six 8 inch (20 cm) tortillas. If you do not have a large tortilla press, you should make eight 6 inch (15 cm) tortillas.
  • You can make 1-for-1 substitutions for the following ingredients:
    Queso fresco can be substituted for paneer. Because of the higher moisture content, you may only need 1/2 cup (118 ml) water
    Coconut flour for lupin flour
    Almond flour or pork rinds for hemp hearts
    Any fat (tallow, schmaltz, bacon fat, olive oil, avocado oil) for the lard

Products used in this recipe:

12 Comments

  1. Therese Menez

    This is a great recipe Steve! I have the tortilla press but wasn’t ready to hunt down lupine flour, xantham gum, hemp hearts or the paneer cheese this time. I adjusted with what I had on hand (Almond flour, coconut flour, flaxseed meal, Guar gum, cream cheese) and was very pleased! Thanks for doing all the legwork on these tortillas, they’re perfect!

    Therese

    • Tried using homemade paneer and maybe it had too much moisture. Ended up just being a goop before and after letting it sit.

      Going to see if I can find a nearby indian market to get paneer since it seems that costco, and all the other major stores near me dont sell it.

      • I found the paneer I am using has a higher water content too. I really need to dial down the amount of water I add so that I don’t have a gloopy mess.

  2. Therese Menez

    Bought my medium cast iron tortilla press two months ago on Amazon for $19 (it shows as not available now)

  3. Elvis Gutierrez

    Used mozzarella cheese instead of paneer cheese and garbanzo flour instead of lupin flour

  4. These are wonderful, Steve. I’ve used Lupin flour for years for various applications, so picking up paneer was a no-brainer. It is readily available in the international section of our supermarket. Also, had some Amoretti corn flavor extract as well, which I think made a difference to the final flavor. Haven’t made these tortillas without the extract so really can’t compare.
    However, I have tried over the years to make the “ultimate” keto tortilla without much luck, but now have to agree with you, these are the “BEST” by far. Thank you for all your hard work! From a dedicated fan. Running off to make some butter chicken.

  5. These are fantastic! I couldn’t find paneer so I went with queso fresco. Forgot to re-read all the notes and added the full amount of water. Tried to fix it by adding more dry ingredients but the dough was just too wet and a bear to work with. They still turned out great, aside from the dough turning purple. I pretended it was blue corn. ? I just re-made the recipe with the correct moisture level and ground the psyllium myself. So much easier to work with and FABULOUS!!! And no purple dough.

  6. I have been dying to try making these since the video came out. I had all the ingredients except the paneer cheese. I have been to EVERY store within a 50 mile radius. I finally settled for Oaxaca (a Mexican cheese). The nutritional information was almost exact. They came out great!
    Now that I finally made them I found the paneer lol. Can’t wait to make them again and see the difference.

  7. Joni Gerry

    I have tried so many Tortilla recipies and these are the best. I could not find paneer and Google’s substitutions and got Ricotta. Well even though I strained it, it was still to moist. Added more psyllium and lupin flour and they came out great. I will still be hunting for paneer though!!!
    I am so very grateful for people like you, that have the interest and knowledge to create these kinds of recipes that make keto life more enjoyable.. Thank you

    Now an amazing pie crust???

  8. This is a great tortilla recipe! I finally figured out how to make homemade tortillas (conventional) that don’t turn out like crackers, and then we decided to go Keto. Your video looked so good I decided to try these. The first batch was a little tricky. The first one squished out of the tortilla press altogether! Not too big of a deal, I just had the dough too wet even though it seemed fine. Added some almond flour and it was good. Thanks for the recipe.
    We do have a question for you Steve. This is our 4th day of Keto and both my husband and I have been getting really sleepy after lunch for the last couple of days. Is that normal for beginners? Thanks for your time and all the effort you obviously put into your site.

    • Yeah, you’re at the phase where the “keto flu” kicks in. You’ll feel a little under the weather for a couple of days. If you can take some electrolyte capsules, you’ll feel a lot better.

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