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 Chicken, and I happened to have some Hot & Spicy ones that I thought would be perfect for this application!
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!
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
- 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
- Place pork rinds into a food processor and blitz for about 10 seconds, until they are dust.
- Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
- 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)
- 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.
- Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
- Flip tortilla and continue to cook for about 45 more seconds.
- Repeat with the rest of the batter.
*These tortillas can be made ahead and wrapped in plastic, or stored in the freezer!
Oh WOW, they look great!
They are delicious. I made them for the first time and it was amazing!
whats the texture like
It’s like a very firm crepe. It definitely holds a lot of filling without breaking 🙂
Can you use egg whites instead
is it super eggy?
No, I don’t love eggs and with the spices and pork rinds it covers that egg taste. I really enjoyed them!
That is good to know, thank you! I will make it today – I can’t wait! I miss tacos so much! Love your recipes! 😉
What is the carb count per tortilla?
There is a little less than 1 carb per 6″ tortilla 🙂
I love your recipes but can you start including nutritional info?
Would you know the cup measurement for the pork rinds I always keep ground pork rinds in mason jars in the pantry so I dont know how many tablespoons, cups etc. 4 ounces of pork rinds makes.
Uh oh, I don’t know that one! I used one bag of pork rinds, which was a 4 oz. bag. When I make them again I will see how much 4 oz. is in cups!
8oz is one cup..so 4oz should be around a half a cup
The bag is by weight. The cup is volume
8 fluid ounces is a cup. The recipe is not talking about fluid ounces but weight.
I always grind my rinds, too, and just weigh them when I need them.
The bag is by weight not volume
Just weigh out 4 oz of the crushed rinds. Same same. 🙂
This sounds fantastic!!! I can’t wait to try it…I’ve had to make a lifestyle change and cut carbs from my meals so this will be perfect! Thank you!!
Will this recipe work wo the pork rinds? I’m a vegetarian and it’s hard to find low carb/keto wo meat.
They might be more like eggy crepes. The pork rinds bulk them up.
I love your recipes but can you please start including nutritional info ?
i have been ketogenic for about a month, and as many of you probably know, that kften comes with a dramatic loss on appetite…i(m a big 300lbs guy, im averaging 600 to 800 calories a day on my best day) Today was particularly bad, i ate about 300 calories. I have been searching desperately for a grat recipe to add some calories and peak my appetite, after reading this post i raced to the kitchen and made a 300 cal taco.. thank you!
you’re never going to lose with that kind of calorie count. Your body will think it’s starving and slow down the metabolism…
Tons of research on fasting coming out disproving this exact myth of “your body thinks it’s starving”. Your body shifts fuel source is all. Many health benefits of this. Low insulin levels better for whole body. Only way to have low insulin is fasting.
What are you eating? I don’t care about calories, but that is not enough food.
I know what you mean about losing your appetite…..but try eating “fat bombs” to get your fat grams up, so your body does not think you are starving. Good luck!
Has anyone noticed the carb count in cream cheese has doubled now.Wonder why? Have they added something new, or were they wrong to start with?
Philly cream cheese changed and added WHEY so it is a different product and very wet. Look for local farm or store brands as many still have 1 carb or so per oz. Philly sells their old recipe as a special bakers edition around the holidays – for double the cost!
Have you tried freezing and thawing these? I’d love to make a big batch to keep on hand, but not sure they’d survive.
I have not! We never have left overs!
They actually seem to be better after freezing in terms of texture and ‘foldability’. Love em
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These look amazing. Thanks !
Okay, these are AMAZING!!! I used the regular pork rinds as the hot and spicy ones I found had maltodextrin and wheat flour. I just added cumin and chili powder to the mixture. I’m making them again tomorrow night for quesadillas. Thank you so much!!
I love this idea. I too have been adding crushed pork rinds to savoury pancake and fritter batters and various other things to stabilise them, puff them up and make them “breadier” (it’s a word coz i said so). But I hadn’t thought f tortillas, what a creative cook you are! Thankyou!
These are delicious. The texture is like pita bread. Could also work as a pita bread for Gyro, or a wrap for any sandwich. Hope they freeze well because they are going camping with me.
Reblogged this on Experiencing food and wine in the Mother Lode and commented:
I love this creative way to still have classic feel good food! I’ll definitely try it.
What is the calorie count for the tortillas?
Up earlier she said one carb per tortilla.
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Hi there! I came across your blog on pinterest and think I’ll be trying these out soon! Quick question though, do you think if you could get them thin enough that you could make burritos with them? I would love to be able to have breakfast burritos again!
What are the macros for each tortilla?
I made a failed first attempt with a tortilla. It was more like a fritter. Can’t wait to use it as a batter for clam critters!!!
I am so going to try these. They look like they would be awfully close to the chaulpas at Taco bell. I love those and these will be my substitute.
I found I needed to add a lot more water otherwise it was way too thick to make it thin enough. My first one was about as thick as a pancake. After adding about 1/2 cup or more water the consistency was much runnier and it helped make thinner tortillas.
I’m doing an article on 10 Easy, Healthy, Tasty Batch Cooking Dishes For Your Low Carb Diet and I’d like to feature this recipe as one of the 10 if that’s okay with you? Great idea! They were delicious! I also pinned this on one of my boards on Pinterest. Thank you for sharing it. 🙂
Of course I will credit back to you with a link which will drive more traffic to your site. Please let me know if that doesn’t work for you.
Here’s my Pinterest board: https://www.pinterest.com/4HourBody/main-dish-recipes-low-carb/
Here’s my website to check out the article: http://www.4hourbodygirl.com/
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Four ounces of pork rinds is about 3.5 to 4 cups.
Have you tried toasting these for a “crunchy” taco texture?
Thanks for the recipe:)
Made enchiladas using these tortillas. The flavor was amazing and the tortillas held up beautifully. I use these as a substitute for my kids wraps for lunch as well.
That is awesome! I am going to have to try that!
I love this recipe! I told my sister about these and she tried them. She halved the recipe but screwed up the water amount putting in the full amount. She said she swirled the batter around the pan to spread it out and they turned out more like a crepe but still sturdy enough to be used as a wrap!
I made these, and they were fabulous. my only issue is that they tended to “crack” when I was about half way thru my taco. Do you think adding Xanthan gum will help with this issue? I’m making them again today and will try a teaspoon to see what it does. Great flavor though. I used just the plain pork rinds.
I saw your post and I was wondering if the Xanthan Gum worked for you in this recipe? If it made it more pliable? I’m going to make it in a day or two and wondering if I should add xanthan gum and how much? Thanks.
I just made these – I added more water than the recipe calls for because I felt they turned out a bit thick for my taste. The extra water did the trick, and I was able to make them a bit thinner, and they are really tasty!
These were amazing!!! I filled them full of my homemade taco seasoned beef, sour cream and avocado! They were so filling and delicious! I am going to try adding more water next time just to thin them out a little bit, but otherwise they are perfection! Thank you!!!
Just made these! Didn’t have enough cream cheese (also, only have neufchatel cheese on hand, which may have also been a problem), and after realizing that the consistency wasn’t quite what it should’ve been, I added some half and half to thin it out. They’re a bit eggy, but they definitely do the trick of satiating my bread craving! Just toasted one with some mozzarella and turkey pepperoni on it, dipping in marinara. Thanks so much! I’ll try adding a bit more water next time and play around with spices, as we weren’t using them for tacos so I omitted the cumin.
They sound so delic. I’m definately going to try them. I think that I will try using these for making sandwich wraps with.
I made these tonight and they really held together! They were great substitute taco shells. I had to add a little extra water because I was have trouble spreading them consistently but yummy!! Definitely will keep these in mind for the future.
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I just found these on Pinterest, made them, and want to say THANK YOU! They are fantastic…better than regular corn tortillas.
Do they taste like pork rinds?
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I just made these and I’m super excited! I’m on a low carb diet that doesn’t allow any pasta, rice, potatoes, or breads. Oh the possibilities with these! I now have a vessel if I want a breakfast sandwich, a bun for my burger or brat or just a sandwich! These are my lifesavers!!!!!!
Do these taste really eggy?? I just made the cloud bread and it’s very eggy tasting to me. = 0 (
Do these freeze well?
Excellently! I froze them and then would microwave for a minute and pan fry to brown them.
I made a batch and really didn’t taste egg. I also reduced the amount of eggs from 8 to 6. Still worked great.
I made these tonight & they were abosolutely delicious! The recipe as written worked wonderfully, thanks for sharing!!!
I’m going to see about switching out the seasonings and add Italian seasonings to it to ise as a pizza crust.
If you make them bulk how long can they last for without freezing?
I entered this recipe into my app and it totals 36 g, which would be 3 g per tortilla. Must be the cream cheese? I have Kroger brand, which is 3 g per ounce. What kind did you use in order to achieve 1 g carb per tortilla?
It’s still SO GOOD! I actually use this recipe for cupcakes with whipped cream icing 🙂
I used Cooper Brand.
These are great! Thank you so much! I am over making tacos and having to eat a salad instead 🙂 love at first bite! My no keto hub even said they weren’t bad! Yay!
Made these tonight for fish tacos. The adults in our home have gone lchf with great health benefits and I am incorporating recipes for the family to enjoy together. These were given a green light by everyone. They take some time to cook, but are easy to keep warm while I’m prepping fillings They are a little eggy, but one does not taste pork rinds at all.
Funny, my kids often wonder at what mystery ingredients are in the daily fare, but they are pretty good sports and try whatever I make. If it’s too weird for them, but there’s always peanut butter for back up. So far we have not resorted to that!
I am so thankful for great recipes like this one. If my a1c, cholesterol and liver function are any indication, eating this way is good for me and I’ve lost 30 lbs.
I made these yesterday and they are so yummy! The next time I make them I am going to add a little bit more water and make them smaller. I had sleeve surgery in February and the size the recipe makes is too big for my new tummy. Also more water will make the tortillas thinner and easier to fold. Thank you very much for this recipe!!!
Made these yesterday and they turned out pretty OK. I have a question though….do you use the pork rinds that are fluffy or the ones that still have a little bit of fat on them that are thinker?
They turned out pretty OK. I think I need to practice making them again , they were a bit eggy and hard to flip over.
I use the fully cooked pork rinds, the big fluffy ones.
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