Keto Microwave Tortilla – 90 Seconds or Less and only 1.1g Net Carbs

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This tortilla recipe really blows my mind. It just amazes me that a recipe that is so easy and so fast can be so good. I wish I could take credit for it, but it came from one of my viewers by the name of Tzvika K, who got it from an Israeli blog, linked below.

I tried 20 different variations on this recipe, with different substitutions and add-ins, but I kept coming back to the original recipe. It’s just so quick and simple. I do, however, discuss the results of my various recipe trials so that I could save you some time and effort.

Original recipe:

Printable recipe with macros:

Products used in this video:
Pogo whisk:
Almond flour:
Whey protein isolate:
Psyllium husk:

πŸ‘‰Lupin flour on Amazon:
Use the code SRSKETO20 at checkout to get 20% off Aviate lupini products.

Get 10% your Keto Chow purchase using this link:

Timestamps:
Intro: 0:00
Recipe: 2:10
Preemptive FAQ: 5:35
Taste test: 10:59

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Comments

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31 COMMENTS

  1. One thing I forgot to mention in the FAQ is "can you substitute anything for the psyllium husk?" The answer is, "vital wheat gluten, maybe…". I tried subbing in 1 tablespoon of vital wheat gluten for the 1 tablespoon of psyllium husk. The results were pretty chewy, but no flavor of psyllium husk. So, if you are put off by the flavor of psyllium husk, I'd recommend trying 1/2 TB of VWG.

    Also, I found that you can add up to 1 tsp of cheddar powder to give these a nice flavor without making the batter too thick.

    Finally, if you have any lumps or ridges on your tortilla after it cooks, you can pat those down with your fingertips while it's still warm. I don't recall if I mentioned that in the video.

  2. Btw I love your videos and your knowledgeable way in the kitchen. A heads up on this particular product. Lupini's used to be sold back in the day everywhere. The Italians would pickle them and sell them in jars. They have a high allergy profile. So be careful giving this to little kids that won't know how to express that they are experiencing an allergic reaction. And or with guests in your house who you may not be aware might have an issue once they eat this. But this, is probably the most comprehensive answer to making low carb tortillas! I really love this recipe!

  3. I doubled all of the ingredients and made a burrito as big as my forearm!

    One was enough, for my one meal that day, after fasting for 22 hours! The tortilla was a full eleven inches in diameter. And wow, only 2.2 grams net carbs! I used a large, round, glass serving platter that I had forgotten I had. I think I cooked the tortilla for three and a half minutes, in my 1250-Watt microwave.

    I would appreciate some suggestions for what else might be good, for making a keto 'wrap'.
    I made what I call a burrito, yesterday, with ground beef (flavored with cumin, chili powder, garlic, salt, pepper), diced tomato and onion, a little bit of diced hot pepper, shredded lettuce, sour cream, shredded cheese, and some salsa. What else might be good (and still keto-enough), if added to that?

    Tonight, I plan to try a burrito-shaped rolled wrap, but with chicken, bacon, lettuce, tomato, and mayo. Yum.

    What other types of wraps or contents might be great, for a keto diet? These tortillas should open up many new possibilities!

    I was also thinking of making my usual large diced salad with baked chicken, but rolled up in a large, eleven-inch, double-batch tortilla (or maybe two). I usually include (all diced) a tomato, an avocado, a couple of slices of onion, a stalk or two of celery, a half-dozen thin slices of cucumber, a chicken breast, some grated sharp cheddar and grated swiss cheeses, maybe some bleu cheese crumbles, and either baby spinach, spring mix, or romaine lettuce. I don't think that all of that will even fit into an 11-inch tortilla, but, with the lower-carb dressing I have found, maybe I could split it up into two of the double-batch, 11-inch tortillas. Salad dressing has been a challenge but I have found a few with almost no carbs and no soybean or vegetable oil. I also have some good olive oil and balsamic vinegar with which to make my own. I do wish that the Marzetti Poppyseed dressing was not made with soybean oil but it's got a few too many carbs anyway, so 'oh well'.

    Maybe a 'pizza'-type wrap/burrito would be good! I used to use my 8-inch non-stick skillet to jazz-up my usual four eggs scrambled with butter and heavy cream, by first sautΓ©ing some onions, green peppers, black olives, mushrooms, maybe some pepperoncini or jalapeno peppers, and some pepperoni or sausage (or both). When that was done-enough, I would sprinkle some mozzarella on top and let it melt enough to hold everything together, and then slide the whole assembly onto an 8-inch plate, usually in one piece, until the eggs were scrambled. When the eggs were done, I would slide them onto a plate (more or less in one piece), put some pizza sauce on them, add some garlic powder and oregano, and then slide the toppings off of their plate and onto the eggs. So maybe using scrambled eggs as a 'filler' in a pizza-type wrap/burrito would work.

    Certainly a breakfast wrap should work, with eggs, bacon, sausage (and what else?), etc. Too bad that hashbrowns and other types of potatoes are out, for keto.

    Maybe I'll also try a double cheeseburger type of wrap. And maybe diced-up hot dogs, with all the usual toppings, might be ok, too. And maybe even bratwurst with sauerkraut and mustard.

    I do make keto hamburger and hot dog BUNS, but they tend to have a few too many carbs unless they are too thin. So these tortillas have me anticipating some great meals that are like sandwiches but with even-fewer carbs.

  4. Hi Steve. I made this twice, 1st with coconut flour in place of almond (didn't realize I was out), that turned out poorly. 2nd I followed you exact recipe, it was flawless. This is the best recipe I've found so far. It makes the best tortillas. Thank you for sharing it.

  5. Hi Steve. I ran the recipe from the original post you gave the weblink for in Google Translate and here is how it read:

    The tortillas: A recipe for 9 tortillas

    2 tablespoons almond flour

    2 tablespoons zero-carbohydrate protein powder with a neutral taste

    Half a teaspoon of baking powder

    Psyllium spoon

    A little salt

    A little sweetener is allowed

    Mix dry and add about 70 ml of cream 38

    Mix and add 2 eggs

    Mix until uniform

    In a flat plastic plate (well … those of the kids, from Ikea?) Pour 2 tbsp.

    Make sure the batter is spread over most of the plate and put in the microwave for 50 seconds.

    Repeat X 9

    I like to fry the tortillas for 10 seconds on each side on an empty pan. It closes them and gives a stunning crepe color.

  6. Hi Steve. I am new to your channel. This is the first recipe I made from your channel. They turned out great! They don't taste like really anything by itself, but using it as a taco….WOW! I think it tastes better than a regular high carb tortilla. I had to use Psyllium powder instead of whole husk, as that was what I had on hand. They were a little rubbery, but I still enjoyed them. Thank you for all your ideas and recipes. You channel is making my Keto journey easier and tastier.

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