Keto Gordita

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Check it out you can see the deliciousness right in the picture!

Here at the Castle in the Mountains we believe that Keto done right can change your life but only if it fits your schedule.

We think food should be healthy and nutritious – high in good fat and very low in net carbs.

Believe me, we understand being pressed for time – we do have a teenager – so we try to make easy simple recipes.

All of that’s great, but here – and I would think most places – it has to be delicious.

And the Keto Gordita scores very high on the deliciousness scale.

The Keto Diet

There is a lot of information on the web about the Keto diet and we know how confusing it can be.

If you are interested in starting, re-starting, or continuing the Keto we have great tips and tricks on how to be successful with the Keto lifestyle.

We got all excited about the Keto Chaffle craze after we made our Jalapeno Cheddar Chaffle.

Our old waffle iron worked well enough but Bran thought we should get a new fancy one – ya know since we’re food bloggers and all.

So she bought this one for me.

Brandy loves tacos – I mean really loves tacos.  So she wanted to make a Waffle-Taco or a Taffle or Waco – we couldn’t really decide what to call it.

So if devised a recipe with coconut flour and corn extract to get the authentic Mexican flavor and texture, I was sure she would be so happy!

However…this recipe ended up making a wonderfully crispy corn tasting Chaffle that in no way could be folded into a taco.

Our smart little teenager said, “why don’t you just make it like a pancake?”

When I tasted my pancake taco, it reminded me of the gorditas I had in Mexico City that were made by a wonderful Oaxaca woman who only spoke an indigenous language.

Our communication included me smiling and enthusiastically eating a gordita and her smiling and handing me subsequent goditas hand over fist until I thought I would burst.

I probably gained five pounds that afternoon. 

And the Keto Gordita was born because the texture was so close to what I remember having that day.

Keto Gordita Ingredients

To our coconut hating friends on Facebook…this doesn’t taste like coconut IF you use the corn extract.

The coconut flour has much the same texture as corn four but it doesn’t taste quite the same.

When you add the corn extract though, it’s really corny.

I think you could trick someone into thinking it’s actually corn. MAYBE.

You could make this without the corn extract, and I am sure that it would be pretty but it would taste sort of tropical.

I also used a Mexican blend cheese, for the milder flavor so you don’t taste the cheese. I wanted a Keto Gordita that tasted like corn.

I used avocado oil for milder flavor.  Olive oil would work fine but it has more of an Italian flavor.

If you were to get really authentic you could fry your Keto Gordita in rendered pork fat.  That is what the nice Mexican lady used.

If you could get some organic pork fat, it would be delicious and healthier than the regular pork fat. Is that a thing? Organic pork fat?

Keto Gordita Recipe Tip: Flatten/spread out the Batter

Coconut flour is very absorbent and that means the Keto Gordita “batter” is going to be pretty stiff for batter – somewhere between regular pancake batter and dough.

So when you put it in the pan it will not spread out by itself you’ll need to help it a little.

The easiest way to do this is to use a spatula to gently push the batter around the pan until you have an 8″ gordita.

Keto Gordita Recipe Tip: How to flip

I know that some of you have flipping anxiety, and I know why. 

You only get one chance to flip it and you don’t want to mess it up and end up with a mess of scrambled keto Gordita.

So here’s what you do: 

First, you want to make sure that no part of the Keto Gordita is stuck to the pan at all.

To do this take your spatula and run it under the whole gordita, you will know it is completely unstuck when it can slide around the bread.

Then you slide your spatula as close as you can to the center of the gordita.

While continuing to hold the spatula with your right hand (if you’re right handed) pick up the pot with your left.

Bring both the pot and the spatula up at the same speed and slow the pot (left hand) and continue up with the Gordita in your right hand and flip.

If you do this in a nice smooth motion it works every time.

Keto Gordita Serving Suggestions

Plain: If you just eat this right out of the pan you will not be disappointed.

Just like in the picture: With taco fixings, the Keto Gordita is a great meal. For the picture I added a little Taco seasoned ground beef, chopped tomatoes, green onions, cheese and a little salsa.  I can personally attest that this was delicious.

With Cheese & Salsa:  After you flip it, sprinkle on shredded cheese of your choice, and then cover. When the Keto Gordita is done, the cheese will be melted.  Then add a scoop of salsa fold it in half and enjoy.

Use for a sandwich: Allow to cool, add whatever you like in your sandwich, fold it over and either pack it for lunch or enjoy it on the spot.

More Low Carb Recipes to Love:

And, if you need a Keto Reset..Check out how you can lose 10 pounds in 7 days.

Cheers!

Keto Gordita recipe gluten free low carb

Keto Gordita

Thom
This "corn" flavored Keto Gordita is fluffy and makes the perfect canvas for spicy Mexican fillings. It's easy to make and is perfect for a quick weeknight dinner.
4.72 from 7 votes
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Course Bread
Cuisine Mexican
Servings 1 Gordita
Calories 457 kcal

Equipment

Mixing Bowl
Frying Pan
Spatula

Ingredients
  

Instructions
 

  • preheat a frying pan on medium heat. I use an iron frying pan.
  • In a small steep-sided mixing bowl, thoroughly mix cheese, coconut flour, egg, almond milk and corn extract. It will make a kind of a stiff mixture somewhere between dough and batter.
  • When the frying pan is hot add avocado oil and spread around with a spatula.
  • add the egg mixture, and use a rubber spatula to spread it around into about 7-8 inch pancake.
  • Cook it just like a pancake, Wait for the edges to get a little crispy and then slip a spatula under the whole thing to make sure it is un-stuck. Then, flip it and cook the other side. (should be 3-5 minutes per side).
  • Remove from the pan put whatever you like in your tacos, fold that baby and enjoy.

Nutrition

Calories: 457kcalCarbohydrates: 10gProtein: 21gFat: 37gSodium: 483mgFiber: 5gNet Carbs: 5gFat Ratio per Serving: 72.87%Protein Ratio per Serving: 18.38%Carb Ratio per Serving: 4.38%
Keyword bread, chaffle, coconut flour, gordita, Keto Bread, keto mexican, Keto Tacos
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutrition information for this recipe is only for the gordita/taco shell portion and does not include whatever you add to fill out your taco. 

For the pictures I added 1/4 pound of ground beef, half a roma tomato, a tablespoon of shredded cheese and a tablespoon of salsa. That added about 350 calories and about 3 more net carbs.

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Recipe Rating




3 Comments

  1. 5 stars
    This is the perfect little gordita. I topped mine with taco meat and hot sauce.You are a spicy little Gringa and I adore your Mexican Keto Recipes miha.

  2. Hey Jocelyn! Yes, heavy cream will work just fine. And, I am so glad you like the tamales. We actually just made some yesterday as well. I’ve been craving them for days. It seems like you like Mexican food…make sure to check out the Albondigas too. It’s a favorite around here. Cheers and happy cooking!

  3. Question: I never have almond milk around, but I’m never out of heavy cream. Would that be a substitute that would work here?

    BTW I just found your site. I made the tamales tonight and they were outstanding!!!