Ingredients

The following ingredients have 4 Servings
  • 4 Large Eggs (room temperature)
  • 4 Tablespoons Almond Flour
  • 3 ½ Tablespoons Whole Psyllium Husks
  • 3 Tablespoons Unflavored Unsweetened Whey Protein Powder
  • ⅛ Teaspoon Sea Salt
  • 4 Tablespoons Heavy Cream

Instruction

  • Add eggs to a large mixing bowl and whisk.
  • Add all the remaining ingredients and whisk and until a smooth batter forms, while scraping the sides down with a rubber scraper.
  • Grease a non-stick crepe pan or large flat griddle and heat over medium-high.
  • Pour ¼ of the batter into the center of the pan, lift the pan and swirl around until the batter is fairly thin and in a circular shape.
  • The tortilla will cook very rapidly and once it bubbles and starts to get lightly golden on the underside, use a large spatula turner to slide under the tortilla and flip over. Let this side of the tortilla cook until solid.
  • Place tortilla on a plate and repeat the procedure 3 more times (you may need to grease the pan again if the pan gets sticky).