Book Review: Traditional Tex-Mex Low Carb Fiesta (Corn Tortillas)

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This week I would like to share my thoughts on a great ebook by a fellow blogger and recipe creator Sooze Gibbs aka Fluffy Chix Cook. As you may know, Sooze is the author of a low-carb food blog, Fluffy Chix Cook and also runs a Facebook page and popular Facebook group both devoted to low-carb eating and sharing healthy recipes. Today I'm sharing one of my favourite recipes from her ebook: Corn Tortillas that are grain-free and also nut-free. I was pleasantly surprised how close these tortillas are to "regular" corn tortillas both in taste and texture!

You can buy any ebooks from Sooze Gibbs on her website, Fruffy Chix Cook.

What You'll Find in The Book

  • Over 30 delicious savoury and sweet recipes celebrating a traditional Tex-Mex low carb feast with all the richness and glory of the Mexican, Texan, and Tex-Mex cultures.
  • Low-carb cooking tips
  • Useful kitchen tools and low-carb products
  • Conversion charts and tips on low-carb food swaps
  • Low-carb food list: pantry tips
  • List of helpful low-carb resources: videos, websites and tools

What I Like About The eBook

Sooze's ebook is full of delicious and comforting Southern recipes and has a personal touch and character that you don't often find in recipe books.

Apart from grain-free Corn Tortillas, you will find meals like Shrimp Quesadillas, Nachos, Smart Margarita or Mexican Double Hot Chocolate Ice Cream. The vast majority of recipes are savoury and very easy to follow. All recipes include nutrition facts for several serving sizes. This is very useful for everyone who is tracking their macronutrients, especially carbs.

Who Is This eBook For

This ebook is suitable for those whose aim is to reduce their carb intake and follow a grain-free diet. All recipes are low in carbs but keep in mind that not all recipes are primal or paleo-friendly (recipes may include dairy, oat fiber or xanthan gum). For me this wasn't an issue because I eat dairy and both oat flour and xanthan gum can be easily substituted.

Disclaimer: I was given this book free of charge. I use Amazon Affiliate links but I'm not affiliated with the author of the book. The opinions expressed and photos in this post are my own.

Corn Tortillas Recipe

Here is what Sooze says about her recipe: "Corn flavor is one of the most difficult flavors to replicate in a low carb lifestyle, but we’ve come very close with these super low carb Corn Tortillas. Use them as you would a high carb corn tortilla. They freeze and reheat well."


Nutritional values (per tortilla)

0.7 grams 1 grams 6.6 grams 5.8 grams 1.6 grams 87 calories
Total Carbs1.7grams
Net Carbs0.7grams
of which Saturated1.6grams
Energy (calories)87kcal
Magnesium6mg (2% RDA)
Potassium75mg (4% EMR)

Nutrition facts are calculated from 10 tortillas. Macronutrient ratio: Calories from carbs (3.4%), protein (32.4%), fat (64.2%)

Ingredients (makes 8-12 tortillas)

Dry ingredients:
Wet ingredients:
  • 2 tbsp sour cream (24 g/ 0.8 oz)
  • 3 tbsp olive oil or melted lard (45 ml)
  • ¾ cup + 1 tbsp carton egg whites (All Whites) - I used 6 large raw egg whites instead
  • ¼ tsp Amoretti popcorn extract or sweet corn extract - I didn't have this ingredient and skipped it - they were still great!
  • 1 tsp unfiltered apple cider vinegar
  • 2 drops liquid stevia concentrate (optional) - it depends on your palate - I skipped stevia

I made ten 6-inch tortillas using Sooze's recipe. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Mix dry ingredients in a bowl. Stir to combine. I made my own pork rinds which I powdered in a food processor - recipe is here.
  2. In a separate bowl, combine wet ingredients and stir until evenly mixed.
  3. Add dry to wet ingredients and stir with a spatula until batter is smooth. Let batter sit for 5 minutes. Divide into 8–12 portions.
  4. Using two 7x7-inch squares of parchment, Place 1 ½–2 tablespoons of batter in center of one piece. Using an offset spatula, smooth batter into an even circle about 5 to 6-inches diameter and about 1/16-inch thick. Repeat with second remaining batter and parchment.
  5. Microwave parchment and batter, one at a time, for 25–30 seconds on high (mine took about a minute). Remove and repeat with the remaining parchment and batter sheets. While nuking, heat a small nonstick skillet over medium high. Place first cooked tortilla face down in the pan with the parchment facing up.
  6. After about 30 seconds, the parchment will release and peel off, easily. Flip tortilla. Cook until both sides have little brown spots and tortilla is done throughout (about 30–45 seconds). Place cooked tortillas in a covered dish to allow them to steam and soften, becoming flexible. Cool completely and store in an airtight container in the fridge up to 2 weeks, or freeze up to 3 months.

Notes & Serving Ideas:

Low Carb Corn Tortillas taste very close to real corn tortillas. You can also make these in a blender or food processor, but it’s easy to stir them together with a spatula.

Serve with heaps of butter or shape into arepas while cooking and stuff them, or fill with your favorite filling and enjoy. Also, use for enchiladas and tortilla chips.

Do you like this recipe? Share it with your friends! 

By Martina Slajerova
Creator of

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (22)

This recipe looks fabulous!! I am on the Atkins diet so I can eat lots of cheese and meats but I have been missing my corn tortillas! This looks like it will be a great substitute!! I am definitely going to use this recipe for making enchiladas or "street tacos" but I do crave my hard shell tacos too! I was wondering if you had ever tried frying these tortillas to make hard shell tacos and if so, how did they turn out?


Hi Jim, these taste great but I haven't tried making taco shells with them. It may work - please let me know if you try it.
Here's another recipe for crispy taco shells (I bake them in the oven): Best Keto & Paleo Tacos


I don't have whey protein so what can I use instead?


I believe you could use egg white protein (same amount) or psyllium husk powder (~ 1 teaspoon).


This looks yummy. I will try them and let you know. Thanks.
Martina has you tried making spaghetti with almond flour?? or mixed with coconut?? I'm wondering. Thanks


I've actually been working on a pasta recipe! It's just a matter of time before I fine-tune it and then I'll share it on my blog 😉


I can't eat pork, any substitute for pork rinds?


Yes, I think you can try flax meal 😊


Hi, can you make these without a microwave?  I have been missing the taste of corn and wished there was an extract.  WHO KNEW?  Thank you and i also saw apple extract on amazon.  I am very happy to know they exsist!


Yes you can make it without a microwave. Just make sure that you cook it on the parchment on a hot pan over a low heat so it has time to cook through without burning.


I'm confused. These are solely made in the microwave? Not a skillet?


You use both - first to cook it in the microwave to it hardens/ cooks and then finish it/ crisp it up on a pan.


Wow! These are amazing! Used a tortilla press, and they come out as perfect circles. Cook up great, taste good, and worked perfectly for tacos. Flexible and robust.


Great, I'm glad that tortilla press works for this dough!


Heh, make sure you press it between the baking paper, or you'll have a horrible mess of course. 😊


Thanks for showing how you made these come out so beautiful. I have Sooze's eBook and have been wanting to try this recipe for a while.


Did you use the microwave too?


Do you think it will work with almond flour? If so, how much should I use?


It should work but I haven't tried it so I'm not sure. I'd use double the amount of almond flour than coconut flour... and even flax meal should work that way 😊


Major YUM! I'm definitely making some enchiladas with salsa verde this weekend!


Hi sweetie! Thanks so much for reviewing our Cinco de Mayo, May FEAST e-book! Your corn tortillas look beautiful and your review was so thorough and helpful! Heck, I wanna buy the book right now! 😊
I'm sharing your review on our FB page now!
XOXO, Fluffy


You're welcome Sooze! Thank you for this amazing recipe! 😉


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