I’m a huge fan of Mexican cuisine since I’ve been living in Los Angeles for most of my adult life. However, eating tacos with corn or flour tortillas posed a huge challenge during my weight-losing journey because of the high carb count. So I wanted to share a recipe for a Mexican Cauliflower Tortilla that I made and ate while I was very strict with my low-carb eating routine. Below are some ingredients to start:
Ingredients for the Low Carb Tortillas
- Cauliflower (grated florets are preferred since it has less water than the stems, but both work)
- Cheese (low carb or full fat – must be grated)
Alternative Low Carb or Keto Tortillas
After taste-testing several options, Here are my low-carb tortilla recommendations that you can find from the grocery store or Amazon, if you don’t want to make your own keto tortillas. These brands offer alternatives that have a similar taste and texture as soft flour tortillas and no protein powder smell.
Although the Mission Low Carb Tortillas are quite popular and may provide a more cost-efficient alternative, these have a strong smell and a lingering pasty aftertaste that I’m not a fan of. As I continue my search for more alternatives, I will update my list periodically. But feel free to DM me at @dashofting if you have recommendations that I should also try.
I hope this will inspire you to continue with your keto-friendly or low-carb eating lifestyle. Check out this recipe below:
- 2 cups or 200 oz of grated raw cauliflower
- 2/4 cup of egg beaters or egg whites (no yolks)
- 1 cup or 3 oz Mexican style blend cheese
- 1 cup of diced tomatoes
- 1/2 cup of minced fresh cilantro
- 4 tsp of chopped white onions
- 4 tsp of lime juice
- 1/4 tsp of sea salt
- 1/4 tsp of ground cumin
- 1/4 tsp of ground cayenne
- Grate the cauliflower with a cheese grater or place into the blender (pulse for 10-15sec) until it’s the size of a piece of rice or smaller
- Squeeze out excess water from the cauliflower using a cheesecloth
- Combine grated cauliflower, egg, and cheese until mixed completely
- Flatten out the mixture into 4 tortillas about 6″ wide; the thinner the tortilla, the more evenly these pieces will bake; discard any excess water that’s in your mixture
- Bake for 15-20 minutes on each side for a total of 30-40 minutes. Helpful tip: Let the tortilla cool for 3 mins before carefully flipping it over to the other side to bake; this cooling process will help the tortilla from breaking apart. Once baked fully baked on both sides, let cool them for a few mins and then serve.
- Mince the tomatoes, onions, and cilantro.
- Mix these ingredients with the spices and lime juice.
- Serve with the quesadillas.
Preheat oven to 425F
If you are curious about what kind of tacos to make now that you have access to these low-carb Mexican Cauliflower Tortillas, check out this low-carb Mexican cheese quesadilla recipe that will make you salivate. And if you need an ice-cold drink, check out my low-carb horchata recipe as well. Feel free to let me know what you think of these tortillas in the comments below.