Prep Time:
10 mins
Cook Time:
1 mins
Total Time:
11 mins
Servings:
9
Yield:
9 8-inch tortillas
Ingredients
Directions
Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
Cook's Notes:
Arrowroot flour can be used in place of the tapioca, if desired.
A 1/2 teaspoon vanilla extract can be added to the batter if using sweet fillings.
Nutrition Facts (per serving)
| 71 | Calories |
| 3g | Fat |
| 7g | Carbs |
| 3g | Protein |
