At three grams of carbohydrates, coconut flour tortillas are a smart choice for people with diabetes. Plus, they're gluten and dairy free!Ingredients
1 cup egg whites
1/4 cup unsweetened almond milk (more if mixture is too thick)
1/4 cup coconut flour
1/2 tsp cumin (each:, and garlic)
1/4 tsp salt (each:, and cayenne pepper)
In a blender pitcher, combine all ingredients. Process for 10 to 20 seconds to break up any lumps in the coconut flour. Let sit for 10 minutes so the coconut flour hydrates.
Heat a nonstick skillet over medium heat and oil the bottom lightly. When hot, pick up the pan and pour 1/4 cup of the batter into the center of the pan, giving the pan a tilt-rotate-jiggle to spread the batter into a thin pancake about 8 inches or so across.
Put the pan back on the burner and let it cook until the top of the tortilla doesn’t look shiny anymore and is not sticky to the touch. If it feels solid enough to flip, it's time to flip. If it needs another minute, give it another minute. Timing isn’t crucial.
Use a big, wide pancake turner to flip it onto the other side. Another minute of cooking and your tortilla is done. I recommend removing it to a paper-towel-lined plate to free up the skillet for the next tortilla.
Makes 6. The last tortilla might be smaller than the others if you have less than 2 ounces of batter remaining at the end.
- Per tortilla
- Calories - 46
- Total Fat - 1 g
- Sodium 170 mg
- Carbohydrates - 3 g
- Dietary Fiber - 1 g
- Protein - 4 g