, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread, Side dish 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.
Tips
If you have plenty of egg whites, you can use egg whites only. For this recipe, five 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.
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, 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 - add cheese and fry them according to this recipe.
139 comments
I have seen on this website, where you can eat all you want of certain foods, but then as you read down, it says to not go over 5 grams of carbs per food. It's very confusing. Any comments?
I made the batter but it didn't thicken. It has a milk like consistency. No spatula needed!
I added some more coconut flour and ended up adding up to a tablespoon of psyllium.
Is there a typo in the recipe or am I doing something wrong?
For those of you who have made this, what's the real amount you would eat? The entire recipe? Or half? (I often find I overeat with these "fake" foods, relative to what I would normally eat without them.)
http://www.bing.com/search?q=Psyllium+powder&src=IE-SearchBox�...
For those in the US I buy psyllium husk in the bulk section of health-oriented stores like Whole Foods. I buy just a little at a time and it's inexpensive. I used a full 2 tbsp in mine.
I would suggest adding to step 2 of the directions: "whisk the egg mixture until it's pale yellow in color and about double in volume". That's more clear than "whisk until fluffy...and continue to whisk some more."
And a big jar is only $6.99!
You should by the powder as the link states.
If you read the ingredients list above ...you will find that the letters for "psyllium husk" is in blue color, that's a "link". Click on it. :)
It is really nice how everyone help each other.
Thanks
Definitely great with guacamole!
I used a silicone mat rather than parchment paper and they stuck just a little bit. I'll try the parchment next time, but prefer not to waste that much paper -- sometimes you can reuse it, though, for cheese chips.
I also had to add about 5 minutes to the cooking time.
I love these tortillas! I cooked mine on the stove juts like a tortilla or a pancake! Yummy!!
Appreciate all the advice everyone is giving here. Super ideas to help keep us all from going through the same pitfalls. I've just started enjoying the Oopsie Bread. If you haven't tried it yet you must. We've taken it to two BBQ's already, to have with our burgers and smokies. Those who sampled couldn't believe there was zero flour in them!! They held up great with all our fixings including , mustard, mayo, pickles, onions, tomatoes, lettuce. Prefer it to a giant bun any day!
Make sure if you make Oopsie you start with room temp eggs for best results, although still turned out okay straight from fridge.
Carry on people...