Carnivore Tortillas

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!

What you need to make Carnivore Tortillas

Ingredients:

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.

carnivore tortillas

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.

carnivore tortillas

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.

carnivore tortillas

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.

carnivore tortillas

A few of my other favorite snack recipes:

Buttery Bacon-Wrapped Dates

Carnivore Baguettes

Crunchy Beef Bars

Pair these tortillas with:

Chicken Bacon Tacos

Carnivore Tortillas

carnivore tortillas

 

Print Recipe
4.80 from 5 votes

Carnivore Tortillas

These tortillas are light, bendy, faintly crispy, and hold together well for tacos, wraps, or whatever!
Prep Time20 mins
Cook Time2 hrs
Resting Time10 mins
Total Time2 hrs 30 mins
Food Type: Side Dish, Snack
Cuisine: American, Mexican
Diet Preference: Breakfast, Carnivore, Dinner, Gluten-Free, Keto, Lunch, Nightshade-Free, Nut-Free, Paleo, Sugar-Free, Tacos, Tortillas, Zero Carb
Author: Ashley Rothstein

Equipment

  • 8" Cooking pan
  • Blender

Ingredients

  • 5 oz pork rinds (the equivalent of 2 EPIC bags)
  • 6 eggs
  • 1 tbsp grass-fed ghee (or butter) (+ extra for cooking)
  • 2 cups water
  • 1 tsp sea salt

Instructions

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 (ASHLEYR for 15% off) to the pork rind powder and blend until smooth. The batter should be liquid-like and not thick.
  • 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:

Buttery Bacon-Wrapped Dates

Carnivore Baguettes

Crunchy Beef Bars

Pair these tortillas with:

Chicken Bacon Tacos

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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16 Comments

  1. The Foxhound
    May 18, 2021 / 5:44 pm

    5 stars
    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!

    • Ashley Rothstein
      Author
      May 18, 2021 / 7:49 pm

      There is definitely a learning curve with these puppies! Glad you enjoyed ’em. 🙂

      • Jan P
        October 8, 2022 / 5:37 pm

        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!!

        • Ashley Rothstein
          Author
          October 11, 2022 / 6:08 pm

          There is definitely a learning curve with these! Are you following the recipe instructions exactly? Heat, time, fat on the pan, flipping, etc.?

          • JanP
            November 10, 2022 / 9:19 pm

            5 stars
            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! )

        • JanP
          November 10, 2022 / 11:03 pm

          5 stars
          update: just made these again. If you follow the directions to a t, meaning, low and slow, they work!

  2. Jager
    May 18, 2021 / 10:35 pm

    5 stars
    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!

    • Ashley Rothstein
      Author
      May 19, 2021 / 12:36 pm

      Wow! That’s cool. 🙂

  3. Mel
    May 25, 2021 / 6:31 pm

    4 stars
    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.

    • Ashley Rothstein
      Author
      May 27, 2021 / 8:09 pm

      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. 🙂

  4. June 16, 2021 / 6:12 pm

    I loved as much as you’ll receive carried out right here. The sketch is tasteful, your authored material stylish. nonetheless, you command get bought an impatience over that you wish be delivering the following. unwell unquestionably come more formerly again since exactly the same nearly very often inside case you shield this increase.

  5. Hyrunnisa
    February 2, 2022 / 11:15 am

    I don’t eat pork for religious reasons. Is there a substitute for pork rinds?

    • Ashley Rothstein
      Author
      February 3, 2022 / 1:01 am

      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.

  6. Sharita
    April 7, 2022 / 8:18 pm

    Hi, does it really take 2 hours to fry these? Also, can these be frozen or refrigerated? Thanks so much! Looks AMAZING!

    • Ashley Rothstein
      Author
      April 12, 2022 / 4:40 pm

      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!

    • JanP
      November 10, 2022 / 11:10 pm

      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. : )

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