Low Carb Tortillas
Makes 8 Medium Size
- 2 whole eggs + 2 egg whites
- 170g cream cheese
- 2 level tsp psyllium husk
- 1 Tbs coconut flour
- ½ tsp salt
Whisk the eggs and egg whites until fluffy with an electric mixer, then mix for a few minutes longer. Add the cream cheese and whisk until the batter is nice and smooth.
Mix the dry ingredients together, then gradually add to the batter, whisking as you go. Let the batter sit for 5 minutes or until it thickens.
Line two baking trays with baking paper and place a few Tbs of the batter per tortilla on the paper, spreading thinly with a spatula. I put four tortillas on each of the two sheets and they came out about bread and butter plate size. If you want to make bigger ones, keep them thin still. The mixture doesn’t spread when cooking.
Bake at 200g C for 5-8 minutes, or until the tortillas start to get a bit brown around the edges.
Cool and serve with filling of your choice. You could use them as a roll up, spread with cream cheese and a savoury filling, or use them as a wrap and fill with a mince filling. Keep leftovers in the fridge.