- 2 2 eggeggs
- 2 2 egg whiteegg whites
- 5 oz. 140 g cream cheese
- 1½ tsp 1½ tsp ground psyllium husk powder
- 1 tbsp 1 tbsp
- ½ tsp ½ tsp salt
- Preheat the oven to 400°F (200°C).
- Beat the eggs and egg whites until fluffy. Continue to beat with a hand mixer, preferably for a few minutes. Add cream cheese and mix until the batter is smooth.
- Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mixture to the batter one spoonful at a time and mix well. Let the batter sit for a few minutes, until it gets thick, like pancake batter. How quickly the batter swells depends on the brand of psyllium husk powder — some trial and error might be needed.
- Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.
- Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesn't burn.
- Serve with a filling of your choice. We love them with tex-mex ground beef and salsa! And cheese is always a winner.
If you have plenty of egg whites, you can use egg whites only. For this recipe 5 egg whites would be appropriate.
Tortilla bread also works very well as a thin pizza crust. For a yummy pizza, add unsweetened spaghetti sauce, red tomato pesto or tomato paste, shredded mozzarella cheese, a little oregano and other toppings such as pepperoni, olives, or some fresh veggies. For more inspiration check out this recipe.
Frying instead of baking
If you don't want to bake the tortillas you can fry them in a pan instead. We recommend using a non-stick pan for this. Add a small amount of butter or oil to the pan and place it over medium heat.
Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute.
Prepare ahead of time
You can make the tortillas ahead of time. Allow them to cool completely before stacking them with parchment paper in-between. Wrap them with plastic and keep them in the fridge for 2-3 days or in the freezer for up to 3 months.
If you are in the mood for fresh quesadillas - just add cheese and fry them according to this recipe.