Keto Gordita

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.

Course Bread

Cuisine Mexican

Keyword bread, chaffle, coconut flour, gordita, Keto Bread, keto mexican, Keto Tacos

Prep Time 1

Cook Time 10

Total Time 11

Servings Gordita

Calories 457kcal

Author Thom

Equipment

Ingredients

1/2 cup shredded cheese Mexican blend
1 tbsp. coconut flour
1 egg
2 tbsp. almond milk (unsweetened)
1/4 tsp corn extract
1 tbsp. avocado oil

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