Prep time: 20 mins Cook time: 2 hrs Rest time: 10 mins Total time: 2 hrs 30 mins
Macronutrients (full batch): 64g fat | 140g protein | 0g carbohydrates
Makes: About 12-15 tortillas
Make it AIP or Dairy-Free: Use animal fat other than ghee or butter
These tortillas are light, bendy, faintly crispy, and hold together well for tacos, wraps, or whatever!
Note: This recipe was inspired by the “Bendy Tortillas” recipe in The Keto Diet cookbook.
What you need to make Carnivore Tortillas
Ingredients:
- Eggs (ASHLEY20 for 20% off)
- Pork rinds
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
- Water
Equipment:
Substitutions
You can substitute the ghee for your animal fat of choice, although I do highly recommend ghee with this recipe due to its sweet and buttery flavor.
How to make Carnivore Tortillas
To start – make the tortilla batter.
If you’re using pork rind pieces, grind them in a blender or food processor to a fine powder.
Add the water, eggs, 1 tbsp ghee, and sea salt to the pork rind powder and blend until smooth. The batter should be liquid-like and not thick.
Transfer the batter to a bowl for handling ease.
Next – make the tortillas.
Add some ghee (about a tsp) to an 8″ cooking pan and bring to low-medium heat. For reference, my stove uses numbers as markers for heat. ‘8’ is the highest setting before ‘HIGH.’ I set my burner to about 3-3.5 for the tortillas.
Measure out just under 1/4 cup of batter. IMPORTANT: The batter should always have a liquid consistency when pouring it into the pan, and it should pour out quickly. Not as quickly as a pure liquid like water, but more like a thin milkshake. If your batter gets too thick while sitting, add some water to it until it gets to the consistency of a thick liquid.
Pour the batter into the pan (quickly) starting in the center of the pan and spiral out to fill the pan. IMPORTANT: The batter should fill up the entire 8″ pan, but not curl up around the edges. If the batter sizzles when you pour, the pan is too hot. Before pouring, remove the pan from heat until it cools enough so that it makes no noise or sizzling sound when you pour the batter.
Cook the tortilla on one side for about 7 minutes, flip, and then the other side for about 3 minutes. Your cook time may be slightly longer or shorter depending on your stovetop.
Once the tortilla is done, set it aside on a paper towel or cooling rack to rest.
Between each tortilla, remove the pan from heat and add ghee to the pan. IMPORTANT: The pan should stay well lubricated with fat for each tortilla, or else the tortillas will burn. I use about a tsp of ghee for every 2 tortillas.
Repeat this process until the batter is gone. IMPORTANT: Because you will likely be adding water to your batter to get to a liquid consistency, you may feel like the batter will never end. 🙂 It may be a good idea to start with a half batch for your first round of these.
Serve and enjoy!
Use these tortillas to make Chicken Bacon Tacos, or get creative with your own tacos/wraps.
Tips to make Carnivore Tortillas
- The batter should always have a liquid consistency when pouring it into the pan, and it should pour out quickly. Not as quickly as a pure liquid like water, but more like a thin milkshake. If your batter gets too thick while sitting, add some water to it until it gets to the consistency of a thick liquid.
- When pouring the batter into the pan, it should fill up the entire 8″ pan but not curl up around the edges. If the batter sizzles when you pour, the pan is too hot. Before pouring, remove the pan from heat until it cools enough so that it makes no noise or sizzling sound when you pour the batter.
- The pan should stay well lubricated with fat for each tortilla, or else the tortillas will burn. I use about a tsp of ghee for every 2 tortillas.
- Because you will likely be adding water to your batter to get to a liquid consistency, you may feel like the batter will never end. 🙂 It may be a good idea to start with a half batch for your first round of these.
A few of my other favorite snack recipes:
Pair these tortillas with:
Carnivore Tortillas
Carnivore Tortillas
Equipment
Ingredients
- 5 oz pork rinds (pre-ground)
- 6 eggs
- 1 tbsp grass-fed ghee (or butter) (+ extra for cooking)
- 2 cups water
- 1 tsp sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Make the tortilla batter.
- If you're using pork rind pieces, grind them in a blender or food processor to a fine powder.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Transfer the batter to a bowl for handling ease.
Make the tortillas.
- Add some ghee (about a tsp) to an 8" cooking pan and bring to low-medium heat. For reference, my stove uses numbers as markers for heat. '8' is the highest setting before 'HIGH.' I set my burner to about 3-3.5 for the tortillas.
- Measure out just under 1/4 cup of batter. IMPORTANT: The batter should always have a liquid consistency when pouring it into the pan, and it should pour out quickly. Not as quickly as a pure liquid like water, but more like a thin milkshake. If your batter gets too thick while sitting, add some water to it until it gets to the consistency of a thick liquid.
- Pour the batter into the pan (quickly) starting in the center of the pan and spiral out to fill the pan. IMPORTANT: The batter should fill up the entire 8" pan, but not curl up around the edges. If the batter sizzles when you pour, the pan is too hot. Before pouring, remove the pan from heat until it cools enough so that it makes no noise or sizzling sound when you pour the batter.
- Cook the tortilla on one side for about 7 minutes, flip, and then the other side for about 3 minutes. Your cook time may be slightly longer or shorter depending on your stovetop.
- Once the tortilla is done, set it aside on a paper towel or cooling rack to rest.
- Between each tortilla, remove the pan from heat and add ghee to the pan. IMPORTANT: The pan should stay well lubricated with fat for each tortilla, or else the tortillas will burn. I use about a tsp of ghee for every 2 tortillas.
- Repeat this process until the batter is gone. IMPORTANT: Because you will likely be adding water to your batter to get to a liquid consistency, you may feel like the batter will never end. 🙂 It may be a good idea to start with a half batch for your first round of these.
- Use these tortillas to make Chicken Bacon Tacos, or get creative with your own tacos/wraps. Enjoy!
What I used for this recipe:
Looking for some more easy snack recipes? Try one of these recipes:
Pair these tortillas with:
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
Being relatively new to the carnivore only scene, it was difficult to find ways of enjoying old favorites such as tortilla wraps, bread, and pancakes, without “cheating”. Thanks to this recipe, you don’t have to cheat at all. When I read that the ingredients for these tortillas where mainly pork skins, I had to sit down for a few seconds. This recipe is fantastic. There is a hit of a learning curve when it comes to actually frying these up, but once you get the hang of it, they are worth every step, to the last bite. I would go as far as to say that these are better than flour tortillas. Thank you so much for this recipe!
Author
There is definitely a learning curve with these puppies! Glad you enjoyed ’em. 🙂
Please help me figure out how to flip these without them breaking all apart. I ended up adding more pork rinds and 1/8 tsp of tara gum which made a thicker batter which I could flip. They aren’t as thin as a real tortilla but I have them crisping up in the oven now. Hopefully they will serve their purpose to hold my taco meat!!
Author
There is definitely a learning curve with these! Are you following the recipe instructions exactly? Heat, time, fat on the pan, flipping, etc.?
I probably cooked them on a higher heat because I am impatient. They had good flavor and they got really crunchy putting them in the dehydrator for a few hours.
I’m going to try them again now. (keeping fingers crossed! )
Do you keep them in the fridge when cool! Just finished a double recipe for a taco party tomorrow. They turned out FANTASTIC! Couldn’t find storage tips. I think even our non-carnivore friends will be all over these!!!
Thank you
Author
I’d keep them in an airtight container on the counter if you plan to use them in a day or so. Any longer and the fridge will work…you just may want to let them warm to room temp (or heat them on the stove) prior to serving.
update: just made these again. If you follow the directions to a t, meaning, low and slow, they work!
Came out amazing. Tacos are my fav and didn’t think it was possible to have a good carnivore tortilla until I tried this. Even my non carnivore fiancé prefers these to flour or corn tortillas. Thank you!
Author
Wow! That’s cool. 🙂
I love making these “carnivore” tortillas every Tuesday fir taco Tuesday. It took me a few tries to get them just right but now I’m a pro, lol. They are so versatile, I top them with butter and even sprinkle cinnamon on them for carnivore pancakes. They store & travel well, too. I can’t wait to try more of your recipes.
Author
Yay for Taco Tuesday! Taco Tuesday was actually what I had in mind when I made the tortillas. Tacos are close to my heart and I could not give them up. 🙂
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I don’t eat pork for religious reasons. Is there a substitute for pork rinds?
Author
No great sub for the pork rinds, unfortunately. You could fry up some chicken skins and create chicken cracklings or use chicken chips (I’ve seen them at Whole Foods). I’ve never tried them with this recipe, but could be worth a shot.
Hi, does it really take 2 hours to fry these? Also, can these be frozen or refrigerated? Thanks so much! Looks AMAZING!
Author
Depending on how many you make, it can take awhile. Each one takes about 10 minutes to make. I have never tried freezing or refrigerating them, but I do not see why you wouldn’t be able to!
Sharita,
You can try making these using additional fry pans to speed up the process. Next time I make them, I’m going to use all 4 burners to get them done faster. : )
I really want to try this but I don’t see how many eggs to use? how much of anything? there is no amount written
Author
If you scroll to the bottom of the page, all of the ingredient amounts are listed in the recipe card.
Ahh thank you! I usually go from top to bottom lol. I was also confused if the 5oz was before or after it was blended. Found the answer at the bottom thanks!
These turned out fantastic!! Can you please drop the calories for one tortilla??
How many does this recipe make?
Author
Depends on the size you make them. About 12-15
Did not like the taste of them at all.
This is so awesome!! I also used this recipe for waffles! They came out fantastic both tortillas and waffles!
Hi. I really appreciate all the work you’ve put into your website. This is the first recipe I tried, and it was a miserable flop. My tortillas stuck to both of the pans I tried. I read and followed the instructions carefully, so I can’t figure it out. Any ideas where I might have gone wrong?
Author
It’s a learning curve with these tortillas for sure! My first thought is wondering if you put enough fat in the pan and followed the heating/timing instructions. It sounds like you did, so I’m stumped. For me, it took a few batches to get them right (it’s sort of a “feel” thing), so maybe try again with lower heat. Everyone’s stove is different, and since they stuck, I wonder if the heat was too high.