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No Carb Pork Panko Tortillas

Tortillas. They can be made with corn, or wheat, or - chicharrones. This is a simple recipe for how to make them and use them in one go, courtesy of our friend Leanne Vogel in her book: The Keto Diet


Makes 12 Tortillas

Macros per serving - Tortillas Only:

  • 58 calories
  • 4g fat
  • >0g carbs
  • 6g protein
  • ¾ tsp Redmond Real Salt
  • 2 tblsp organic lard
  • ½ cup (+ 1 tblsp HOT water)

Macros per serving - Carnitas Tacos w/ pico de gallo, jalapenos, and avocado:

  • 170 calories
  • 6g fat
  • >5g carbs
  • 16g protein

Ingredients and Amounts:

  • 1 package Pork Panko or 1¹⁄з cups roughly ground pork rinds
  • 1¼ cups (300 ml) water
  • 3 large eggs
  • 1 tablespoon Seasoning Salt (page 235) or ½ teaspoon finely ground gray sea salt (optional)
No Carb Pork Rind Tortillas
Step 1

Place all the ingredients in a blender and blend until smooth. Transfer to a medium-sized bowl and set beside the stove.

Step 2

Scoop 3 tablespoons of the batter into an 8-inch (20-cm) nonstick frying pan. Spread the batter evenly with the back of a spoon or by rotating the pan until the batter reaches the edges. Don’t allow the batter to go too far up the sides of the pan or it will burn. Once the batter is spread evenly, cover the pan and set over medium-low to low heat, closer to low.

Cook until the tortilla is easy to flip and lightly browned on the underside, 7 to 10 minutes. Flip the tortilla and cook, covered, for an additional 6 to 8 minutes, until lightly browned.

Step 3

Transfer the tortilla to a cooling rack. Remove the pan from the heat and allow it to cool for a couple of minutes before repeating with the remaining batter. As the batter sits between batches, it will thicken slightly; that’s okay. If the batter gets too thick to spread easily, add a couple of drops of water until it reaches a similar consistency to when you initially prepared it.

Step 4

STORE IT: Keep in an airtight container in the fridge for up to 3 days or store in an airtight container in the freezer, separated by sheets of parchment paper, for up to 1 month.

REHEAT IT: Place in a frying pan and heat on medium for 30 seconds per side. THAW IT: Allow to thaw in the container, uncovered, for 1 hour. Once thawed, remove the parchment paper and they are ready to use. SERVE IT WITH: To make this a complete meal, fill a tortilla with your favorite protein and drizzle it with mayonnaise. These tortillas are great for Crab Tacos or Shredded Pork Tacos.

MAKE IT NIGHTSHADE-FREE: Use finely ground gray sea salt instead of Seasoning Salt.

MAKE IT A CARB-UP: Serve alongside the carb of your choice (find ideas on page 117, or visit to download the complimentary PDF “Carb-Up Recipes”). These tortillas are delicious filled with roasted sweet potatoes or sautéed delicata squash.