, 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
We don't recommend calorie counting so we do not state the calories.
But you can calculate them if you really want. ;-)
( 1 serving is 3 gram carbs, and 3% of the total energy for that serving, that means the carbs give you 3*4= 12 calories and the total calories for one serving is 100/3*12= 400 kcal.
Hi Theresa!
I'm sorry it didn't work out for you. Try adding a bit less of the psyllium husk powder since that is what makes the batter swell, you might also need to use less coconut flour. All brands of husk powder and coconut flour are different so unfortunately you have to try what works best with the ones you use. Good luck!
well.
Don't they turn out a bit puffy with your way? Or they are flat like the image?
I want to use Kim's tips above on adding the whipped egg whites to the batter, but I wasn't sure if I was supposed to use the yolks from the two eggs that I separated or use two other eggs.
Please help. I am making now.
So, I see the carb count and percentages for protein and fat, but no grams. Can I get an assist?
They make great crepes too!!!
Microwave cream cheese until soft (30 secs or so), add eggs & whisk.
Separately, mix dry ingredients together.
Heat a electric griddle to ~325F. (no need to use an oven) Spray with coconut oil if it is not non-stick. If non-stick, no added oil required.
Once hot, add dry ingredients to wet and whisk together. No need to let it sit and thicken - the mixture spreads out much nicer on the griddle this way.
Pour 2-3 Tbsp on to hot griddle. I then use an offset spatula to spread the mix out thinly. The back of a large spoon/similar would also work to spread the batter.
Repeat, one at a time, until griddle is full. Turn when the top of the tortillas start to look slightly 'dry'. I can usually make 12-16 tortillas, about 5 inches in diameter. Perfect for tacos. (These are thin and flexible and can also be used as crepes)
Good luck!
Side note: Mine didn't get ready in 5mins on the top rack. I had to move it to the 2nd rack and leave it in the oven for the next 15minutes.