6 oz. cream cheese
1 – 2 teaspoons ground psyllium husk powder
1 tablespoon coconut flour
½ teaspoon salt
Preheat the oven to 200°C.
Whisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a few minutes. Add cream cheese and continue to whisk until the batter is smooth.
Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk – 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, for example tex-mex ground beef and salsa.
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 bottom. Add unsweetened spaghetti sauce, red tomato pesto or tomato paste, sprinkle shredded mozzarella cheese, a little oregano and add what you like, for example salami and olives.
Source: Diet Doctor