Keto Tortilla 2.0

Keto Tortilla 2.0

5 from 1 vote
Recipe by Steve @ SeriousKetoCourse: 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:

4 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.

  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

Leave a Comment

Your email address will not be published. Required fields are marked *

*