This yet another attempt at finding a low carb tortilla recipe. The texture of this low carb tortilla resemble the texture of oopsie bread. The main difference is the thickness and the diameter. The tortilla is spread thin on parchment paper before baking. It does roll up quite nicely and would be excellent in making quesadillas! (Recipe from dietdoctor.com)
2 whole eggs + 2 egg whites
6 ounces cream cheese
1 1/2 teaspoons ground psyllium husk powder
1 tablespoon coconut flour
1/2 teaspoon salt
Preheat oven to 400 degrees Fahrenheit
Beat the eggs and egg whites with a mixer until soft peaks form. Add all of the remaining ingredients and mix until smooth. Let the batter sit for 2-3 minutes until batter is a pancake consistency.
Line a baking sheet with parchment paper. Use a ladle to pour batter out in two 4-6′ round tortillas about 1/4″ thick.
Bake for 5 minutes, then check every minute until the edges start turning brown, making sure the bottom doesn’t burn.
Let cool and eat with filling of your choice and enjoy!