Recipe makes 4 servings
Ingredients:
For the low carb tortillas
1 ½ cups almond flour (150 g)
2 Tbsp coconut flour (15 g)
2 medium eggs
2 Tbsp olive oil (30 ml)
½ tsp baking powder
Pinch of salt
For the filling
8 medium eggs (400 g)
8 slices bacon (approx. 225 g)
2 Tbsp heavy cream (30 ml)
½ tsp mild paprika
Salt and pepper, to taste
Optional toppings
Avocado slices
Fresh chives
Shredded cheese
Instructions:
For the low carb tortillas
In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Add the eggs and olive oil and mix until a soft dough forms. Divide the dough into 4 equal portions and roll between parchment paper to form thin circles (about 6 inches / 15 cm).
Heat a non-stick skillet over medium heat. Cook each tortilla 1–2 minutes per side, until golden and set. Keep warm.
In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
In a bowl, whisk the eggs with the heavy cream, paprika, salt, and pepper.
In the same skillet, pour in the eggs and cook over medium-low heat, gently stirring until softly scrambled.
Layer the scrambled eggs and bacon onto the tortillas.
Add any optional toppings of choice like avocado slices, chives, or a sprinkle of cheese and serve.
Nutritional breakdown per serving. Recipe makes 4 servings
320 Calories
18g Protein
27g Fat
2g Fiber
3g Total Carbs
1g NET Carbs
