Low-carb tortillas
Ingredients
- 2 2 eggeggs
- 2 2 egg whiteegg whites
- 5 oz. (2⁄3 cup) 140 g (150 ml) cream cheese
- 1½ tsp 1½ tsp ground psyllium husk powder
- 1 tbsp 1 tbsp coconut flour
- ½ tsp ½ tsp salt
Instructions
- 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.
Tip!
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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
131 comments
I want egg free
Is it ok to use ground flax seeds with 3 tbs of water for each egg?
flour.
The psyllium acts as a flour as well.
Thanks to the psyllium fiber, the batter set up thicker while I made the first 2 or 3, so I had to be more careful to spread them thin towards the end. They do puff up a tiny bit, but if they are spread thin, it won't be much. Just get them thin enough not to have any holes.
They stay soft and pliable, so easy to fold. I was baking all day yesterday, so I made them and stored them in a gallon bag in the fridge after they cooked completely on a rack. I ate them tonight with taco meat and veggies and they made for some super delicious soft tacos. Yum!
I personally don't think they're eggy, but others may have different taste.
You may want to double check that you used parchment paper and not waxed paper. I've made these several times on parchment paper and haven't had an issue with them sticking.
You are absolutely not out of the running with regards to keto because you aren't able to eat psyllium. Psyllium is used in very few recipes, primarily breads. We have many other bread recipes on our site that do not require psyllium. Here are a couple.
https://www.dietdoctor.com/recipes/low-carb-mug-bread
https://www.dietdoctor.com/recipes/keto-english-muffins
Unfortunately there is not a good substitute for psyllium in most recipes. Additionally bran would be much too high carb.
Great suggestions!
Also I pan fried mine instead of using the oven method.
That’s the website where I found the replacements: https://www.searanchlodge.com/psyllium-husk-substitute/
While we don't recommend cornstarch, flax seeds, chia seeds, and xanthan gum can be good options. Here's more info!
https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...
Psyllium husk powder and coconut flour are both very thirsty ingredients. These work well in many applications :)
While we have not tested this recipe with greek yogurt, I do not believe that would be a good substitute in this recipe.
Outstanding uses for this recipe!! Great ideas!
I cooked them on a non stick pan and did not need to add fat. The batter was very thick but I was able to spread it thin using the bottom of a ladle. They were sturdy enough to make great tacos, I will make them again.
I shared your baking agony. Still cannot get a cake to rise etc
I conceded and bought a cup measure setn. Not one cup measure matched with the recipe gram quantity. Its do do with the density of material we have. A volume measure for quantity is beyond inaccurate.
The DD team seem more recently publish gram based recipes which is an amazing and welcomed addition
Been a paying customer for the last year and loom forward to many years to come. The wraps here are outstanding. My only tip is to follow the oven method and to split the dough made for 6 servings into 2. Each would feed 2 people (so essentially 1.5 servings per person) and that basis and with UK ingredients i made out 2.1g carb per person.