Sometimes in life, you just want a tortilla. Amiright? They are so handy, and so enjoyable! As much as I love a bowl, sometimes a burrito, taco, or sandwich wrap is just so much more appealing than a pile of the fillings. But when you’re living low carb/Keto and Paleo, and wanting to improve/optimize your health, “normal” (ie. grain-based) tortillas are really not your friend.
So here I present to you a super healthy, super easy alternative! A low carb, keto and Paleo tortilla that is flexible and strong just like the real deal, so you can use them to make tacos, burritos, wraps, crepes, and the like. Check it out:
And – bonus! – they are full of healthy, high quality protein (28 grams per tortilla!!), so they’re an excellent way to increase your protein intake, which most of us need to do, especially as we age.
You can make a big batch of these (triple! quadruple!), and then you’ll have them on hand for all sorts of delicious creations. (Batch cooking is such a great time saver! And it helps us stay on plan, by having easy, healthy & tasty foods at the ready. 😊)
This version calls for egg white powder, but if you don’t have any on hand, or would rather use fresh egg whites, simply replace the water+egg white powder combo with the same quantity of fresh egg whites (ex. for 4 x 10″ tortillas, you’d need 1.5 cups fresh egg whites = 12 large egg whites).
Use the leftover egg yolks to make delicious, healthy, low carb ice cream! (I like this recipe, but using allulose+monk fruit as the sweetener).
You can add all sorts of spices to the tortilla batter, if you like, to jazz things up – garlic powder, onion powder, cumin, seasoned salt, chipotle powder, you name it, the sky’s the limit!
A note about the cooking oil: I recommend using avocado oil for cooking these because it is a healthy fat that has a neutral flavor and it keeps the tortillas looking uniformly creamy white and “clean” like a real tortilla.
I did try making them with butter – because, butter! I adore butter and it’s so good for us:
I did find that they were tastier cooked in butter, and the texture was a bit better too (softer, more pliable, less apt to get crispy in spots). But they looked dirtier, which I didn’t love, especially for the pics! But that’s really just about aesthetics. If you don’t care if they look “dirty” – ie. speckled rather than “clean” off-white – and you love butter, then make them using butter instead of avocado oil. Yum!
Now let’s make some tortillas. Here’s my mis en place for the butter trial:
Low Carb Paleo Egg Noodles
Equipment
- 1 medium (10") cast iron skillet
- 1 medium bowl
- 1 whisk
Ingredients
- avocado oil spray or unsalted butter
- 2 Tbsp water
- 2 ¼ Tbsp gelatin powder = 3 packets
- ¾ cup egg whites 6 large
- 1 pinch sea salt
Instructions
- Meanwhile, put the water in a medium-sized bowl, add the gelatin powder, and let sit for 1 minute, then whisk until thoroughly combined, with no lumps.
- Add the egg whites and sea salt to the water+gelatin mixture, and whisk until fully combined and very smooth, with no lumps (mixture will be a bit frothy). It should be a bit runny, so that it pours and spreads easily. If it isn't, add another 1-2 Tbsp of water.
- Lightly coat the whole bottom of the heated pan with avocado oil spray or unsalted butter.
- Pour ½ of the batter onto your preheated, oiled pan and swirl the pan in slow, gentle circles so that the batter covers the whole pan in a thin, even layer. If the batter does not spread out quickly and evenly, add a bit more water to the remaining batter and mix well.
- Allow the tortilla to cook for 3-5 minutes, until the edges start to curl up a bit and it is easy to slide your spatula under the edge.
- Flip the tortilla and cook for another 2-3 minutes, then set aside. Repeat above steps with remaining batter.
- Now that your tortillas are done, it's time to make noodles! Roll each tortilla into a cigar shape...
- and then slice the cigar into ribbons - thin ribbons for a spaghetti-like shape, and thicker ribbons for fettucine-like noodles.
- You can use the noodles immediately, or store them in a well-sealed glass container in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition
