Are you looking for a way to enjoy tortillas while sticking to your carnivore diet? Well, you’re in luck! Today, I’m going to share with you a recipe for carnivore tortillas that will satisfy your cravings without breaking your diet.
These tortillas are made with just a few simple ingredients that are all carnivore-friendly. They’re easy to make and versatile enough to use in many different dishes. Whether you want to wrap up some meat for a quick lunch or use them as a base for your favorite toppings, these tortillas will do the job.
One of the best things about this recipe is that it doesn’t require any special equipment or hard-to-find ingredients. You probably have most of what you need in your kitchen already. And if you don’t, a quick trip to the store will get you set up.
You’ll see how simple it is to whip up a batch, and before you know it, you’ll be enjoying your very own homemade carnivore-friendly tortillas. So, let’s get started and add a new staple to your carnivore diet menu!
👍 Why You’ll Love This Recipe
Protein-Packed: Each tortilla is loaded with protein from eggs and pork rinds. This means you’re not just getting a tasty wrap, but also fueling your body with the nutrients it needs on a carnivore diet.
Authentic Texture: These tortillas have a surprisingly authentic texture that’s close to traditional flour tortillas. They’re pliable and soft, perfect for wrapping around your favorite carnivore-friendly fillings.
Zero Carb Wonder: Unlike regular tortillas that are full of carbs, these are completely carb-free. You can enjoy your favorite wrapped foods without worrying about breaking your carnivore diet.
Easy to Make: The recipe is straightforward and doesn’t require any special skills. If you can use a blender and flip a pancake, you can make these tortillas. It’s like cooking on easy mode – even beginners can nail this recipe!
✨ Recipe Ingredients
For this carnivore tortilla recipe you will need the following ingredients:
- 6 large Eggs
- 5oz (140g) Pork Rinds Crumbs (I recommend using these pork rinds – amazon)
- 2 cups Water
- 1 1/4 tablespoon Butter
- 1 1/2 teaspoons Salt
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👨🍳 How To Make
To make the perfect carnivore tortilla follow these steps:
Step 1
Add the pork rinds, eggs, water, butter, and salt to a blender and blend until the batter is smooth and liquid-like.
Step 2
Transfer the batter to a bowl.
Step 3
Add about 1 teaspoon of butter to a cooking pan (I use an 8″ pan) over low-medium heat.
Step 4
Measure just under 1/4 cup of batter, and slowly pour it into the pan – starting in the center and spiraling out. Keep in mind the batter should not sizzle when poured; if it does, lower the heat.
Step 5
Cook the tortilla for 6-7 minutes, then flip and cook for 2-3 more minutes. Remove from the pan, add more batter, and repeat until the batter is gone. If you notice the batter starts thickening, simply add a bit of water and mix well. Short on time? check out my carnivore egg white wraps recipe instead.
💡Tips
1. Blending
Blend the batter really well – like, really well. You want it smooth as silk. If you see any bits of pork rinds floating around, keep blending. A super smooth batter is key to getting that perfect tortilla texture.
Blend for at least a few minutes, stopping to scrape down the sides of the blender if needed. This extra blending time breaks down the pork rinds completely, helping them bind with the eggs and creating a more cohesive batter.
If your blender is struggling, try blending in smaller batches or let the pork rinds soak in the water for a few minutes before adding the other ingredients.
2. Watch That Heat
Low and slow is the way to go. If your pan’s too hot, the outside will burn before the inside cooks. Start with medium-low heat and adjust as needed. You should hear a very gentle sizzle when you pour the batter – if it’s loud, turn it down.
Each stove is different, so you might need to experiment a bit. On my stove, the sweet spot is just below the middle setting.
3. Thin It Out If Needed
If your batter gets too thick as it sits, don’t panic. Just add a splash of water and give it a good stir. The pork rinds can absorb moisture over time, making the batter thicken up. Adding a tablespoon or two of water can bring it back to the right consistency.
Stir well after adding water to make sure it’s evenly distributed. The batter should be thin enough to spread easily in the pan, but not so thin that it runs all over the place.
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Frequently Asked Questions
1. How thin should I spread the batter in the pan?
\The batter should be spread thin enough to cover the bottom of the pan in an even layer, but not so thin that you can see through it.
When you pour just under 1/4 cup of batter into an 8-inch pan, it should naturally spread to cover most of the bottom. You can tilt the pan to help it spread if needed.
2. My batter is too thick. How can I fix it?
If your batter is too thick, it’s easy to fix. Just add a little water, about a tablespoon at a time, and mix well. Keep adding small amounts of water and mixing until the batter reaches a pourable consistency.
It should be similar to pancake batter – thick enough to coat the back of a spoon, but thin enough to pour easily.
3. My tortillas are falling apart. What am I doing wrong?
If your tortillas are falling apart, there could be a few reasons. First, make sure you’re blending the batter really well – any chunks of pork rinds can make the tortillas fragile.
Second, you might be flipping them too soon. The first side needs to cook for 6-7 minutes to set properly.
Third, the heat might be too high, cooking the outside quickly but leaving the inside undercooked.
Carnivore Tortillas
Ingredients
- 6 large Eggs
- 5 oz Pork Rinds (I recommend using these pork rinds - amazon link)
- 2 cups Water
- 1 1/4 tablespoon Butter
- 1 1/2 teaspoon Salt
Instructions
- Add the pork rinds, eggs, water, butter, and salt to a blender and blend until the batter is smooth and liquid-like.
- Transfer the batter to a bowl.
- Add about 1 teaspoon of butter to a cooking pan (I use an 8″ pan) over low-medium heat.
- Measure just under 1/4 cup of batter, and slowly pour it into the pan – starting in the center and spiraling out. Keep in mind the batter should not sizzle when poured; if it does, lower the heat.
- Cook the tortilla for 6-7 minutes, then flip and cook for 2-3 more minutes. Remove from the pan, add more batter, and repeat until the batter is gone. If you notice the batter starts thickening, simply add a bit of water and mix well. Short on time? check out my carnivore egg white wraps recipe instead.
Great idea! Thank you
I have made this twice now. First time as the tortillas, then the second time I baked the entire batch on a sheet pan to use as layers for an enchilada casserole (20 minutes at 350). It’s definitely more of a pancake like consistency BUT I didn’t mind that part especially in the casserole. Thank you so much for sharing your recipe!
Amazing!!
Can’t wait to try…. Do they store well? Can I make a batch and use over several days?