Kelly's Krazy Tortillas

Kelly's Krazy Tortillas

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Ok, so here’s the deal….

I’m becoming an obsessed, KRAZY person with this new batter I came up with! By making some slight tweaks in ingredient proportions and how it is cooked/baked, this stuff is super versitile. I have been playing with it so much in the past week and have been happy with everything I’ve tried out (which very rarely happens on a first attempt). 


I’ve already created a gluten-free, low-carb pizza crust, breadsticks, and tortillas with the Kelly’s Krazy batter and ghe only problem I’m having with it is that I want to try every variation I think of right away (and there are SO many)! So, be on the lookout for a lot more gluten-free, low-carb “Kelly’s Krazy” recipes to come because I’m gonna be testing this stuff out a lot in the near future. 

Calories Per Serving: 125

Servings: 3


2 eggs
1/2 c. cottage cheese
1/4 c. (1/2 scoop) unflavored whey protein powder
3 T. coconut flour
1/2 tsp. baking powder
1/8 tsp. pink salt
additional Spice Gal, Simple Girl, or other spices (optional)


  1. Combine eggs and cottage cheese together in blender. 
  2. Pulse in baking powder, salt, protein powder, coconut flour, and additional spices (if desired) until well combined, scraping sides with spatula.
  3. Grease 10.5 inch skillet and heat to medium-low heat.
  4. Pour 1/3 cup batter into skillet and spread, very thin, with spatula to cover entire bottom of skillet.
  5. Cook for a couple minutes, until bubbles form and top is no longer jiggly.
  6. Flip and cook another couple minutes.

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