My inspiration for these tortillas was a low-carb tortilla recipe I recently saw on Ditch The Wheat website: But I’ve slightly changed them and added a couple key flavor ingredients to give them a corn taste to make enchiladas with. I’m pleased with the result and plan to make some beef enchiladas with them tonight. I’ll be posting that recipe soon, so stay tuned.
This recipe isn’t suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder. It would not be acceptable for Paleo or Primal guests due to the minute amount of cornmeal and artificial corn flavoring used in them. Omitting the cornmeal will lower carbs only a wee bit, but it will lower flavor, too. I use it here because it does bring a mild cornmeal flavor to these tortillas, along with the Fresh Corn Flavoring I have included.
The “Fresh Corn” flavoring I use really tastes like buttered corn. Only place that carries it anymore is Select Products. The corn flavoring can just be omitted in this recipe, as the flavor it brings is truly mild, at best. Or you could add some pureed baby corn with juice to the batter, but not very much. Another possible substitution for the corn flavoring would be 1 T. corn bran (pure fiber), if you have it, on hand. Corn bran can be ordered from Honeyvillegrains.com.
VARIATION: For a sweet use, omit the corn flavoring and cornmeal. Fill with fruit fillings and top with whipped cream laced with your favorite liqueurs.
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1 T. yellow cornmeal
3/4 tsp. baking powder
3 T. + 1 tsp. coconut flour
1 T. flax meal (I use golden in these)
3 T. almond flour
½ tsp. psyllium husk powder (I use NOW brand)
3 T. light olive oil
3 beaten eggs (medium or large)
½ c. + 1 T. water
2 tsp. “Fresh Corn” flavoring [optional, but adds a bit of flavor]
8 tsp. light olive oil (for frying the tortillas)
DIRECTIONS: Whisk the eggs, water, corn flavoring and 3 T. olive oil well in a mixing bowl. Measure and add in all the dry ingredients. Whisk well too a smooth batter. Heat a non-stick skillet over medium high heat. Ad 1 tsp. oil and spread it around in the center of the skillet with your spatula. Using a 1/4 c. measuring cup, scoop up 3 T. batter (about 3/4 of the cup), and holding the skillet in your left hand, ready to tilt, pour the 3 T. batter quickly into the skillet in a circle with your right hand. Tilt the skillet to allow the batter to roll into a nice 4-5″ circle. Brown the tortilla on 1 side for about 2 minutes, flip and brown the second side. I slid my tortilla around on the skillet surface so the oil would continue to keep it from sticking as it cooked. With a spatula, remove the cooked tortilla to awaiting paper toweling to drain and cool so it can be handled for whatever application you are using them for. Repeat this process, adding 1 tsp. oil to the skillet before forming each of the tortillas.
NUTRITIONAL INFO: Makes eight 4½-5″ small tortillas, each contains:
13.2 g fat
3.86 g carbs, 1.43 g fiber, 2.43 g NET CARBS (2.4 g NC if the cornmeal is omitted)
3.63 g protein
84 mg sodium