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Corn tortillas are extremely versatile. They are used for tacos, taquitos, enchiladas, and even pizza. However, not everyone can enjoy true corn tortillas. Luckily you can enjoy these Low-Carb Corn Tortillas. They are made from almond flour, coconut flour, psyllium husk, xanthan gum, salt, garlic powder, and onion powder. Best of all, each tortilla only has 60 calories and 8 grams net carbs. So you can enjoy these tortillas without any guilt.
Are corn tortillas healthier than flour?
Low-carb corn tortillas are made from whole grains. Therefore, they contain fewer carbs, calories, and sodium. They also have more fiber than flour tortillas, so they are healthier than flour tortillas.
How many corn tortillas should I eat a day?
Even though this recipe is for low-carb corn tortillas, it's best not to eat them every day. It's best to eat tortillas and other healthy nutrients in moderation.
Can diabetics eat corn tortilla?
Corn tortillas have a low glycemic index, so they are perfect for persons with diabetes. Furthermore, since these corn tortillas are made with low-carb ingredients such as coconut flour and almond flour won't spike the blood sugar.
Is corn tortilla healthier than bread?
Whether corn tortillas are healthier than bread depends on the bread. For example, compared to traditional white bread, corn tortillas are much healthier. However, corn tortillas are not as healthy as whole grain bread.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Serves
12 persons
Ingredients
- 1 3/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 teaspoon Xanthan Gum
- 3 tablespoons Psyllium Husk Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Olive Oil
- 1/2 cup Hot Water
Instructions
Whisk the almond flour, coconut flour, xanthan gum, psyllium husk powder, salt, garlic powder, and onion powder in a large bowl.
Add the olive oil and hot water and mix until a dough forms.
Knead the tortilla dough for 1 minute, then shape it into a ball and let it rest covered with a damp kitchen towel for 10 minutes.
Divide the tortilla dough into 12 pieces and shape them into balls.
Cut off the top and the side of a medium-sized Ziploc bag. Place one of the tortilla balls inside the plastic pressing it down using the palm of your hand.
Use a rolling pin or tortilla press to flatten into a 4-inch tortilla.
Set a non-stick skillet over a medium-high flame and let it heat up. Carefully peel the corn tortilla from the plastic, placing it into the skillet, cook the corn tortilla for 1 minute, then flip over and cook it for 30 seconds.
Remove the tortilla from the skillet carefully using a spatula and placing it onto a plate. Repeat the steps until all the tortillas are cooked.
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