Who says you can’t enjoy tortillas on a low-carb diet? These carnivore tortillas are here to prove otherwise! Perfect for tacos, quesadillas, or burritos, these versatile tortillas are a must-have for meal prep.
With a simple mix of ingredients and flexible sizes, they’ll become a staple in your kitchen. Whether you’re making smaller tortillas for soft tacos or larger ones for hearty burritos, this recipe covers all the bases with ease.
How to Make Carnivore Tortillas in 7 Steps
- Yield: Eight 6-inch or six 7- to 8-inch tortillas (4 servings)
- Prep Time: 10 minutes
- Cook Time: 24 minutes
Ingredients
- 1 cup (90 grams) pork panko
- 4 large eggs, whisked
- ¼ cup (½ stick) salted butter, melted but not hot
- Tallow or other heat-tolerant fat of choice, for greasing
Special Equipment
- Burger smasher/press (at least 5½ inches in diameter) or nonstick waffle cone iron
Instructions
- If making 6-inch tortillas, preheat a medium-sized skillet over medium-high heat. For 7- to 8-inch tortillas, preheat a waffle cone iron.
- In a medium-sized bowl, combine the pork panko, whisked eggs, and melted butter. Mix thoroughly with a fork until a moderately thick batter forms. For larger tortillas, skip ahead to Step 6.
- To make smaller tortillas, grease the burger smasher with tallow, then grease the hot skillet with tallow. Place a little less than ¼ cup of batter in the center of the pan.
- Press down on the batter with the burger smasher, creating a thin, 6-inch circle. Hold the smasher in place for 1 to 2 minutes before flipping the tortilla. Cook the other side for another minute, or until golden brown.
- Repeat with the remaining batter, re-greasing the pan and burger smasher as needed, until you have 8 tortillas.
- For larger tortillas, place ¼ cup of batter onto the waffle cone iron. Press the lid down to spread the batter evenly, creating a tortilla about 7 to 8 inches in diameter. Cook for about 2 minutes, or until golden brown. Repeat with the remaining batter.
- Serve warm or at room temperature. For meal prep, refrigerate leftover tortillas and allow them to come to room temperature before eating, or reheat briefly in the microwave.
Why You’ll Love This Carnivore Recipe
These tortillas are a game-changer for anyone following a low-carb or carnivore diet. Their pliability and durability make them perfect for wrapping tacos or burritos without falling apart. Plus, they’re made with simple, clean ingredients, ensuring they fit seamlessly into your dietary goals. Whether you’re hosting taco night or prepping for the week, these tortillas are sure to impress.
Tips & Tricks
- Thickness Control: Use a burger smasher for consistent thickness, ensuring tortillas are easy to fold without cracking.
- Cooking Tip: Keep the heat at medium-high to cook tortillas evenly without over-browning.
- Storage Suggestions: Store in an airtight container in the refrigerator for up to five days. Reheat on a skillet or in the microwave before serving.
Variations & Serving Ideas
- Smaller Tortillas: Ideal for soft tacos and quesadillas.
- Larger Tortillas: Perfect for burritos or wraps.
- Flavor Boost: Add a pinch of garlic powder, chili powder, or fresh herbs to the batter for an extra burst of flavor.
Advanced Tips
- Meal Prep Friendly: Double the recipe and freeze tortillas individually for easy meal assembly throughout the week.
- Pan Alternatives: If you don’t have a burger smasher, use a heavy plate or the bottom of a saucepan to press the batter.
With their versatility and unbeatable flavor, these carnivore tortillas are a must-try. From tacos to breakfast burritos, they’ll bring a low-carb twist to all your favorite meals!
Low-Carb Tortillas
Ingredients
- 1 cup 90 grams pork panko
- 4 large eggs whisked
- ¼ cup ½ stick salted butter, melted but not hot
- Tallow or other heat-tolerant fat of choice for greasing
Instructions
- If making 6-inch tortillas, preheat a medium-sized skillet over medium-high heat. For 7- to 8-inch tortillas, preheat a waffle cone iron.
- In a medium-sized bowl, combine the pork panko, whisked eggs, and melted butter. Mix thoroughly with a fork until a moderately thick batter forms. For larger tortillas, skip ahead to Step 6.
- To make smaller tortillas, grease the burger smasher with tallow, then grease the hot skillet with tallow. Place a little less than ¼ cup of batter in the center of the pan.
- Press down on the batter with the burger smasher, creating a thin, 6-inch circle. Hold the smasher in place for 1 to 2 minutes before flipping the tortilla. Cook the other side for another minute, or until golden brown.
- Repeat with the remaining batter, re-greasing the pan and burger smasher as needed, until you have 8 tortillas.
- For larger tortillas, place ¼ cup of batter onto the waffle cone iron. Press the lid down to spread the batter evenly, creating a tortilla about 7 to 8 inches in diameter. Cook for about 2 minutes, or until golden brown. Repeat with the remaining batter.
- Serve warm or at room temperature. For meal prep, refrigerate leftover tortillas and allow them to come to room temperature before eating, or reheat briefly in the microwave.
Disclaimer: Some images in this content were created/edited with the help of AI.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.