|2 egg white
|1/3 tbsp (level)
|Psyllium seed husk
Preheat the oven to 400°F (200°C).
Whisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a few minutes. Add cream cheese and continue to whisk until the batter is smooth.
Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like pancake batter. How fast the batter will swell depends on the brand of psyllium husk – some trial and error might be needed.
Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.
Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesn’t burn.
Serve with a filling of your choice, for example tex-mex ground beef and salsa.