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8Ingredients
45Minutes
45Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup egg whites
- 1/3 cup coconut flour
- 1/2 cup water
- 1/4 tsp. baking powder
- 1/4 tsp. pink salt
- 1/4 tsp. garlic powder (*See Notes)
- 1/4 tsp. onion powder
- 1/4 tsp. cumin
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Directions
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NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories45Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium140mg6% |
Potassium80mg2% |
Protein4g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber<1g3% |
Sugars<1g |
Vitamin A0% |
Vitamin C0% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(5)
Kiara 4 years ago
Easy to make and I really liked the flour. It wasn’t too eggy like most keto tortilla recipes so I was happy about that. We make tacos every Tuesday and I was missing tortillas, this is a great swap if you want to switch up from a lettuce wrapped taco and you’re on keto.
Linda 5 years ago
Tasted more like eggs and I did not care for the texture. Will probably experiment a little more with this one.
flavor tre 5 years ago
It came out ok. Felt like almond flour would have been a better call since the coconut flour brings a little sweet with it. Also felt like the “pink salt” could have easily been swapped for regular or kosher salt. They pretty much come out like crepes or non-folded omelettes than tortillas. The taste is ok, Watch them thoroughly because they’ll curl up on you quickly. I also felt the batter was too thin so I added a sprinkle more of coconut flour and was good. Be very careful flipping them, since they are so thin, they are easy to tear. I used a cake spatula to get the edges and the when those were all up, used a regular flipper/turner.