These Low Carb Tortillas are everything you are craving since going low-carb. Ready yourself for taco Tuesday with these 1 Net Carb Tortillas.
In a mixing bowl, whisk together all the ingredients until well combined.
Set the bowl aside for about 5 to 10 minutes to allow the psyllium to absorb enough liquid.
Warm plenty of oil in a large skillet.
Pour out a medium-sized spoonful of batter into the hot skillet. Spread the batter until you have a tortilla about the same size as a standard corn tortilla.
Cook on both sides until they have a very slight hint of browning.
These can store in the fridge for about 3 days and can freeze for up to 4 months.