Julie’s Keto “Corn” Tortillas
Julie Fox-McClure from Fox Hill Kitchens has come up with the perfect tortilla. It’s thin. It stretches. It holds filling without breaking. It has the texture of a corn tortilla. It’s low-carb and gluten-free. It’s yummy. It takes 6 minutes.
| Prep Time | 6 minutes |
| Cook Time | 2 minutes (per) |
| Servings |
tortillas
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Ingredients
- 4 eggs (large)
- 1/2 cup heavy cream
- 1/2 cup water
- 1.3 ounces Fox Hill Kitchens All-Purpose Bread Mix by weight, not volume
Ingredients
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Instructions
- Mix well until smooth and let rest for five minutes.
- Pour 1/4 cup of batter on a clean, dry, smooth, glass microwave platter (or round silicone mat) and tilt around until you have approximately an eight-inch circle.
- Microwave on high for 90 seconds. If firm enough, peel off or loosen with a thin metal spatula, flip over, and if there are soft areas, microwave 30 more seconds. Repeat with the remaining batter.
- Microwave ovens vary in strength, so you may need to increase the time to fully cook.
Recipe Notes
Use and storage
They can be made ahead and keep well wrapped in the refrigerator for a few days. We have tried freezing them for a short time and they kept well.
Tips and Notes
For dairy-free, substitute heavy cream with 3/4 cup plus 2 Tbsp of nut milk or stock and 2 Tbsp of melted lard or fat of choice.
Microwave ovens vary in strength and your times might vary. Feel free to play around with the thickness or size to suit your preference.