Pork Rind Tortillas

Pork Rind Tortillas! Low carb, gluten-free and keto friendly!

My husband loves tacos.  Don’t get me wrong, so do I! But we differ in one area. I am a hard shell girl and he prefers soft flour tortillas. The only low-carb version of hard shell tacos I’ve seen basically make the shells from crispy cheese and it’s just not similar enough for me. Luckily, for my husband-making mock flour tortillas is easy!

I was planning on just making the crepes from my Pistachio & Coconut Crepe Cake and just leaving out the stevia, but the hubby had the brilliant idea to add crushed pork rinds! Our cabinet is full of pork rinds on a regular basis for his love of my Pickle-Brined Fried Chickenand I happened to have some Hot & Spicy ones that I thought would be perfect for this application!

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Making these tortillas is super easy! Basically, you puree everything in a food processor and then cook them like very thin pancakes! The recipes makes about 12 six inch torillas, so they come out to be less than 1 carb per tortilla!

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After they are all made, just fill with your favorite taco ingredients. We did seasoned ground beef, guacamole, salsa, baby lettuce, shredded cheese and sour cream!

Keto Pork Rind Tortillas

  • Servings: 12 six inch tortillas
  • Time: 20 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
  • 1 (eight oz.) package cream cheese, softened
  • 8 eggs
  • 1/3 cup water
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin

Method:

  1. Place pork rinds into a food processor and blitz for about 10 seconds, until they are dust.
  2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
  3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
  4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
  5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
  6. Flip tortilla and continue to cook for about 45 more seconds.
  7. Repeat with the rest of the batter.

*These tortillas can be made ahead and wrapped in plastic, or stored in the freezer!

87 responses to “Pork Rind Tortillas

  1. Pingback: Keto Pork Rind Tortillas – tltatemakeover.com·

  2. These are so delicious. My husband and I are trying to convince a friend of ours to do keto with us and these dcid it!

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