This new carnivore, keto, and low-carb tortilla absolutely deserves to be seen by millions. These tortillas are incredibly versatile, allowing you to create keto soft tacos, carnivore hardshell tacos, low carb enchiladas, tortilla chips, ketogenic pastas, and even two ingrediet rice. The possibilities are endless! Thanks for watching and please help me by dropping a comment and giving it a thumbs up😜

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Piping Bag. https://amzn.to/3QPk1ti

Egg Whites powder https://amzn.to/3uKIXKD

parchment paper https://amzn.to/3SHmaIR

12” parchment paper https://amzn.to/3HJPKr6

16”x24” parchment paper https://amzn.to/42mAV7i

Nutribullet https://amzn.to/49b

Cheddar powder https://amzn.to/4cIXJD1

Ingredients:

1/2 cup liquid egg whites (or whites from approximately 4 large eggs)
1/4 cup water
2 to 3 tablespoons egg white powder (adjust to preferred density)
1/2 cup rind flour
Instructions:

Prepare the Egg Whites:

In a mixing bowl, combine 1/2 cup liquid egg whites (or whites from about 4 large eggs).
Add 1/4 cup water.
Mix in 2 to 3 tablespoons of egg white powder, adjusting based on the desired density. Mix until you achieve very stiff peaks. Set aside.
Make the rind flour:

Refer to a video for specific instructions on making “rind flour”. This step involves a particular method and is not the consistency of pork Panko.

Combine and Mix:

Once the rind flour is prepared, add it to the egg whites in the bowl.
Add Flour:

Mix until you achieve a consistency similar to pancake batter. The exact time needed for mixing will vary depending on the method used (grill, electric tortilla press, or frying pan).


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