Introduction
If you love tacos but are cutting carbs, learning to make **low carb corn tortillas** at home unlocks a world of flavor without the guilt. Traditional corn tortillas are prized for their taste and texture, but store-bought low-carb options are rare. This recipe blends technique and smart ingredients so you get soft, pliable tortillas with significantly fewer net carbs than many commercial varieties. In the first 100 words you’ll find the focus: low carb corn tortillas — and you’ll also get tips for frying, baking, and storing so your tacos, enchiladas, and quesadillas stay delicious and keto-friendly.
Ingredients You’ll Need
These ingredients produce a tender, corn-forward tortilla with reduced carbs. Measure carefully for consistent results.
- 1 cup masa harina (traditional corn flour) — see notes for low-carb swap
- 1/2 cup almond flour (helps reduce net carbs)
- 2 tablespoons ground psyllium husk (binds and adds texture)
- 1/2 teaspoon fine sea salt
- 3/4–1 cup warm water (adjust for dough consistency)
- 1 tablespoon apple cider vinegar (optional — improves pliability)
- 1 tablespoon neutral oil (for cooking)
How to Make Low Carb Corn Tortillas
Step 1 — Mix Dry Ingredients
In a large bowl, whisk together masa harina, almond flour, ground psyllium husk, and salt. The masa provides authentic corn flavor while the almond flour lowers carbs. Psyllium is the unsung hero: a little goes a long way toward the flexible, bread-like texture that makes these tortillas behave like traditional ones.
Step 2 — Add Liquids & Form Dough
Slowly add warm water and apple cider vinegar while stirring. The dough should be soft but not sticky — similar to play-dough. If it’s dry, add water a tablespoon at a time. Let the dough rest 10 minutes so the psyllium hydrates fully; this step is critical for elasticity and to avoid crumbly tortillas.
Step 3 — Portion the Dough
Divide dough into 10–12 equal balls for taco-size tortillas. Keep a damp cloth over the balls to prevent drying. For consistent size, weigh each ball (about 40–50 g each depending on desired diameter).
Cook & Finish
Step 4 — Press or Roll
Use a tortilla press lined with plastic or a rolling pin between parchment sheets to flatten each ball to about 6 inches across. Because this dough contains almond flour, it’s slightly more fragile than 100% masa — gentle pressing helps.
Step 5 — Cook on a Hot Griddle
Preheat a heavy skillet or griddle to medium-high. Cook each tortilla 30–45 seconds per side — you want light browning and a few puffed spots. Avoid overcooking; that makes them stiff. Brush lightly with oil if you prefer softer edges.
Step 6 — Keep Warm & Serve
Stack cooked tortillas and wrap in a clean towel to keep warm and pliable. Use immediately for tacos, quesadillas, or warm wraps. These low carb corn tortillas hold up well to fillings and can be pan-fried briefly for crispy shells.
Tips to Perfect Your Low Carb Corn Tortillas
- Measure dry ingredients precisely: Flours absorb liquid differently, so accuracy matters.
- Rest the dough: Psyllium needs time to hydrate; resting yields a better texture.
- Adjust water temperature: Slightly warm water hydrates faster; cold water slows psyllium expansion.
- Use a press for speed: A tortilla press gives uniform thickness and reduces tearing.
- Freeze for meal prep: Stack with parchment between and freeze; reheat on a hot skillet from frozen for 30–60 seconds per side.
Variations & Substitutions
If you want even lower carbs, replace 1/2 cup masa with 1/2 cup extra almond flour and 1–2 tablespoons coconut flour — note flavor shifts away from corn. For whole-corn flavor with lower net carbs, try mixing half masa and half finely ground lupin flour (if available). For grain-free tortillas, use a blend of almond flour, psyllium, and a touch of coconut flour, but expect a slightly denser result.
Nutrition & FAQ
Nutrition will vary by ingredient brands and sizes. Approximate per tortilla (if making 10): Calories 80–100; Net carbs ~4–6 g depending on masa/almond ratio. This is significantly lower than many store-bought corn tortillas.
FAQ — Are corn tortillas low carb?
Traditional corn tortillas are moderate in carbs (about 10–12 g each). These modified low carb corn tortillas trim carb counts substantially by blending masa with almond flour and psyllium. For strict keto, consider a fully almond-psyllium version, though it won’t taste exactly like corn.
Other FAQs
Q: Can I use pre-made low-carb flours?
A: Yes — if you use a store low-carb flour blend, test hydration since each blend absorbs liquid differently.
Q: Do these tortillas crisp for chips?
A: Yes — lightly brush with oil and bake at 375°F until crisp for chips, or shallow-fry quickly for tortilla chips.
Final Thoughts
Making low carb corn tortillas at home gives you control over ingredients, carbs, and flavor. They’re perfect for tacos, enchiladas, and quick weeknight meals. If you want a full menu, pair these tortillas with the savory comfort of our chuck roast steak or quick breakfasts like our egg white frittata. For a spicy-sweet finish on tacos, try drizzling with our hot honey sauce. For guidance on corn tortilla nutrition, see the USDA resources at USDA.