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!