Coconut flour tortillas

My Coconut Flour Tortillas are one of my liquid batters that creates a flexible tortilla, perfect for tacos, quesadillas, or simply to accompany your meal. I love using two frying pans at once so I can make more faster. You can freeze them or refrigerate them, making them great to make before your week so all you have to do is heat them up and pull then when you’re ready to eat them 

Ingredients

• 6 eggs

• ½ cup coconut flour

• ¾ cup heavy cream

• ¾ cup almond milk

• ½ teaspoon xanthan gum (optional, less thick without it)

• 1 teaspoon pink salt

Instructions

1. Preheat your oven to 350º F.

2. In a bowl, add the eggs and softened butter. Beat until well combined.

3. Add the powdered keto-friendly sweetener and beat again until the ingredients are well incorporated.

4. Add the vanilla extract, almond milk, and heavy cream. Stir to combine.

5. Add the almond flour, ground flaxseed, baking powder, pink salt, and ground cinnamon. Stir until the mixture is uniform.

6. Prepare your muffin pan and grease with butter, coconut oil, or avocado oil if necessary.

7. Pour a portion of the mixture into each compartment of the pan.

8. Bake for 15 to 18 minutes.

9. Serve and enjoy!