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3.84 from 24 votes

Low Carb Cauliflower Tortillas (Gluten Free)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 89kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 4 cups cauliflower florets ½ large head (12 ounces)
  • 1 egg or 2 egg whites
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2.25 cups shredded Mexican cheese or 8.5 ounces or (241g)

Instructions

  • Preheat the oven to 400 degrees F.
  • Lay parchment paper on two baking sheets. Set aside.
  • Place the florets into a food processor and pulse until the florets are grated and there are no large pieces.
  • Add into the food processor the remaining ingredients and pulse until combined.
  • Scoop 3 tablespoons of the mixture onto the baking sheet and pat down into an even flat, round circle about ¼ inch or even ⅛ inch thick depending on your preference. Do this with the remaining batter. Should be able to make 12.
  • Bake for 15-20 minutes until golden.
  • To get some color on the other side of the tortillas you can place another piece of parchment over the cooked tortillas. Then place another baking pan the same size over the parchment. Holding the sides of the pans together, flip the pan over and remove the layer of parchment. You can then place them back in the oven for another 5 minutes if you prefer.
  • Allow to cool then layer between pieces of paper towel to absorb some of the grease from the cheese.
  • Fill as you would for a taco.
  • Keep remaining pieces in the refrigerator until ready to use again. Just reheat in a dry skillet for a minute or 2 on each side.

Notes

Net Carbs: 1g
This recipe was first published in January 2017 and updated in January 2020.

Nutrition

Serving: 1tortilla | Calories: 89kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 210mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 16mg | Calcium: 148mg | Iron: 1mg