***I use NOW brand psyllium powder and I regrind it to make sure it is as fine as can be.
Boil the water and keep it hot.
Grind your psyllium powder and measure 5 tablespoons into a medium bowl. Add the almond flour (or coconut flour), psyllium powder and salt. Mix together thoroughly with a whisk or a hand mixer.
Into a smaller bowl, crack the eggs and blend with a fork.
Pour the boiling water and have it ready.
Pour the eggs into the dry mixture and with the hand mixer, blend until just mixed in. Add the boiling water and mix again until a dough forms. It will be cool enough to handle almost immediately, but let it sit for a few minutes to give the psyllium time to absorb the water.
Heat a skillet or a large pancake griddle on the stove on medium high heat.
Shape the dough into a large ball and split in half. Roll each half into a short snake and divide each section into five pieces. Roll each piece into a ball.
Put a piece of dough between two oiled sheets of parchment paper and roll into a flat disk shape with a rolling pin or use a tortilla press to press it flat.
Spray the hot pan or griddle with oil. Cook the tortilla until it is browned on one side, then flip over and cook the other side.
These low carb tortillas and wraps stay soft and pliable. They are perfect for a wrap. They DO NOT fry crisp in oil. I have tried it.
Low Carb Tortilla Wraps and Chalupa Shells
Amount Per Serving
Calories 105Calories from Fat 68
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.