Low Carb Tortillas
When you’re eating a low carb diet, whether because of diabetes or you just want to lose weight, one thing you’re probably going to have to give up is the tortilla. I know! So sad but you can do it, and I can make it easier for you! I’ve created what I consider to be a fair substitute for the tortilla with my Low Carb Tortillas made with cauliflower, they’re a soft keto taco shell that is oh so perfect for taco night.
Keto Taco Shells by the Numbers
It doesn’t sound tempting in the least but I know if you’re low carb or going low carb I can tempt you with these numbers: 2 regular corn tortillas 20-47 grams of carbohydrates vs. two cauliflower tortillas coming in at 5.5 grams of carbohydrates. Yes, they DO take work but facing the prospect of no taco night with the family. Or being subjected to just taco salads for taco night, then the work it takes will seem completely worth it.
Cauliflower Tortillas for Everyone!
These amazing tasting Low Carb Tortillas are a great choice to help cut carbs. Everyone in our family loves them even though most of them can have regular tortillas no problem; they will choose these. When I have enough of them made I gladly share them. If not then they might get one or two if the low-carbers are willing to share. It’s always up to whoever is eating low carb though. If they don’t want to share, they don’t have to.
Low Carb Tacos
If you eliminate the carbs in tortillas, then tacos can be very low carb. Just use good lean meat, try my salmon for tacos recipe, spicy salmon or ground beef of chopped chicken breast. Add avocados or guacamole for fat and flavor, greens of your choice, shredded cheese, onions, and a dab of salsa or tomatoes.
Low Carb Tortillas
- 2 pounds cauliflower rice can be found at Costco
- 1 egg
- 1 1/2 cups shredded sharp cheddar
- set a 10 inch skillet over medium high heat, add half the cauliflower rice, add a Tablespoon of water, cover and cook for 5 minutes
- remove the cover and cook and stir for 5 more minutes
- scrape into a strainer set over a bowl
- repeat with remaining cauliflower
- add it to the strainer and let the lot sit for 15 minutes to drain and cool, stir around occasionally to cool it down and get more water out
- pre-heat the over to 400˚ and line two baking sheets with parchment paper OR silpat sheets
- pour the cauliflower on a clean dish towel and twist it up to squeeze out excess water, be careful it can still be hot in spots
- put the cauliflower in a fresh bowl and add the egg and cheese and mix with your hands
- measure out scant 1/3 cup portions on to the lined baking sheets
- flatten into 3 1/2-4 inch circles
- bake for 12-15 minutes on the first side, then flip them over and bake again for 10 minutes or until the tortillas are flexible but not burned
- cool 10-15 minute before serving, these can be made in advance and reheated to serve
- you can't use aluminum foil for these tortillas, they must be made using parchment OR Silpats
- you can make bigger circles if desired they may take a little more time to bake
- best when used warm