Easy to make low-carb tortillas will make taco night, quesidillas and sandwiches a reality once again! Only 4 ingredients, too! 

Taco night in our home usually happens at least once a week. It’s a cheap way to feed our family of 7, to be honest. Each of the adult kids brings a component to the meal and we can spend an entire evening around the taco bar enjoying each other’s company and good food.

Most of the time, taco night has loads of tortillas. Both flour and corn can be consumed in mass quantities. Since neither one of them are keto friendly, I had to come up with a new way to enjoy taco night like everyone else.

Low-carb tortillas to the rescue.

These low-carb tortillas are easy to make. With only 4 ingredients and 10 minutes time, you can have a batch ready to go! Soft and pliable, they make great sandwich wraps for both lunch and breakfast. Just fill with your favorite fillings! Try:

• Scrambled eggs, sausage and cheese
• Grilled chicken breast, spinach and mozzarella
• Seasoned taco meat, cheese and sour cream

Let’s get some low-carb tortillas made, shall we?

Grab a 9 inch pan for best results. If you don’t have one, that’s fine, you may just have more or less in your batch, depending on size. I use a cast iron pan for these, as once properly seasoned, cast iron is non stick. The best part is you don’t need a lot of oil, adding a greasy factor when you go to make your sandwich. YUCK, right?

Ingredients:

• 6 eggs
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 2 Tablespoons almond flour

Instructions:

1. In a medium sized bowl, beat eggs.
2. Add in remaining ingredients and whisk together thoroughly until well combined.
3. Heat a 9 inch pan over medium high heat until very hot.
4. Turn heat down to low, add a bit of butter to the pan and allow to melt.
5. Add 1/2 cup of the batter to the pan and swirl around to coat the entire pan.
6. Allow to cook on low for 3-5 minutes. Carefully loosen around the tortilla’s edges, working your way to the middle.
7. Flip over tortilla and cook on the other side for 1 minute.
8. Store leftovers in the fridge, reheating in a dry pan for 1 minute on each side, if desired.

What are some ways you would enjoy these low-carb tortillas? How often do you do taco night? Be sure to let me know if you try and love these!

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Low-Carb Tortillas

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Ingredients

• 6 eggs
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 2 Tablespoons almond flour

Instructions

1. In a medium sized bowl, beat eggs.
2. Add in remaining ingredients and whisk together thoroughly until well combined.
3. Heat a 9 inch pan over medium high heat until very hot.
4. Turn heat down to low, add a bit of butter to the pan and allow to melt.
5. Add 1/2 cup of the batter to the pan and swirl around to coat the entire pan.
6. Allow to cook on low for 3-5 minutes. Carefully loosen around the tortilla's edges, working your way to the middle.
7. Flip over tortilla and cook on the other side for 1 minute.
8. Store leftovers in the fridge, reheating in a dry pan for 1 minute on each side, if desired.

Recommended Products

• 
  NOW Foods Almond Flour, 2 pk
• 
  OXO Good Grips 11-Inch Better Balloon Whisk
• 
  Cristel Strate P20QL Fryingpan, 8", Silver

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Heather Harris