2 egg whites
5 oz. cream cheese, softened
½ tsp salt
1½ tsp ground psyllium husk powder
1 tbsp coconut flour
2 tbsp olive oil
1 lb ground beef or
ground lamb, at room
2 tbsp Tex-Mex
½ cup water
salt and pepper
Preheat the oven to 400°F (200°C).
Using an electric mixer with the whisk attachment,
whisk the eggs and egg whites until fluffy, preferably for
a few minutes. In a separate large bowl, beat the cream
cheese until smooth. Add the eggs to the cream
cheese, and whisk until the eggs and cream cheese
form a smooth batter.
Mix salt, psyllium husk, and coconut flour in a small
bowl. Add the flour mix one spoon at a time into the
batter and continue to whisk some more. Let the batter
sit for a few minutes, or until the batter is thick like an
American pancake batter. How fast the batter will swell
depends on the brand of psyllium husk – some trial and
error might be needed.
Bring out two baking sheets and place parchment
paper on each. Using a spatula, spread the batter thinly
(no more than ¼ inch thick, 0.5cm) into 4–6 circles or 2
Bake on the upper rack for about 5 minutes or more,
until the tortilla turns a little brown around the edges.
Carefully check the bottom side so that it doesn't burn.
2 (14 oz.) avocados,
1 (4 oz.) tomato, diced
2 tbsp lime juice
1 tbsp olive oil
½ cup fresh cilantro,
salt and pepper
1½ cups (6 oz.) shredded Mexican cheese
3 oz. (2 ⁄ cups) shredded lettuce
Bring the ground beef out of the refrigerator a while before
frying. Cold ground beef will cool down the frying pan and the
ground beef will be boiled and not fried. The latter tastes a lot
Place a large frying pan over medium-high heat and
heat up the oil. Add the ground beef and fry until
Add the tex-mex seasoning and water and stir. Let
simmer until most of the water is gone. Taste to see if it
needs additional seasoning.
Make the salsa from avocado, tomatoes, lime juice,
olive oil, and fresh cilantro. Salt and pepper to taste.
Serve beef filling in a tortilla, with shredded cheese,
salsa, and shredded leafy greens.