Animal Based Tortillas / Gluten-Free / Carnivore / Keto /

Low-Carb 

This is a gluten-free recipe. There is no almond flour. This is totally Carnivore and is a great option for people who want a flour tortilla without the flour! They are soft and flexible with a texture that is just like a flour tortilla. I would even say that if you didn’t make these yourself you would never know they were not real flour tortillas. They can be used for soft taco shells, burritos, enchiladas, quesadillas, wraps and even pizza crust. This recipe will make about 8-10 tortillas.  

The ingredient you will need are: 

½ a Cup of Whey Protein Powder (Grass-fed is best). 

2 Table spoons of unflavored Beef Gelitn Powder. 

2 Cups of liquid Egg Whites. 

1 Cup of Heavy Whipping Cream (Carrageenan-free is best). 

1 Table spoon of Grated Parmesan Cheese. 

2 Table spoons of Pork Rind Panko. 

2 Table spoons of Room Temperature Cream Cheese. 

Medium glass mixing bowl or stand mixer bowl. 

Hand, stick or stand mixer. 

Brush to grease your skillet. 

Butter or Ghee to grease pan. 

A Skillet with the bottom the size you want to make your tortillas. 

So typically a 8-inch skillet will have a 6-inch flat bottom for taco size shells. 

A 10-inch skillet will have an 8-inch bottom, perfect size for burritos or enchiladas. 

A 2nd Skillet that is larger to flip your tortillas on to cook the other side and keep cooking them in an assembly line fashion.  

1/3 Cup Measuring Cup for 8-inch or ¼ Cup Measuring Cup for 6-inch. 

A Spoon or small spatula to spread liquid. 

A thin flat Spatula to flip tortillas.  

Let’s get started on these incredible Animal Based Tortillas!  

Add all your wet ingredients to the mixing bowl and get the cream cheese well blended. 

Once the wet ingredients are well blended then add all out the rest of the dry ingredients and mix till smooth. A tip with pork rind panko, if you make them yourself be sure to take any hard pieces that didn’t crumble well. The pre-crumbled usually are sifted for you. 

Place the skillet you want to use on the stove top and heat it to a low medium heat. 

Grease the skillet with butter or ghee well. 

Place the 2nd larger pan also on the stove and heat to low heat and grease well.  

Test the first skillet with a small drop of water. If it sizzles then it is hot enough and ready to start making the tortillas.  

Use a 1/3 Cup Measuring Cup for 8-inch shells or ¼ Cup Measuring Cup for 6-inch shells. 

Dip out the mixture in the measuring cup size you’re making and pour in the middle of your skillet. Use a spoon or small spatula to smooth out all the liquid to the edges of the skillet if it doesn’t by default.  

Let the mixture cook on medium low heat for about 2-3 minutes till the edges start to get solid and you can take a thin spatula and go around the edge of the shell and it lifts easily. Slide the spatula gently under the shell and flip it over on to the 2nd larger skillet.  

Brush on some butter or ghee on your main skillet, give your mixture a stir and dip out another measuring cup of mixture and repeat process.  

Your tortilla is done after about 1 minute on the larger skillet. You are just looking to lightly brown both sides.  

Place each tortilla on a plate or parchment paper to cool. 

To get other great tips and advice on what you can make with these, plus a visual of how the process works please watch out video on this page for step-by-step instructions and more tips. 

These are so very good! Enjoy!