Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water. Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine. In a small (8?) skillet over medium heat, pour in about 1/3 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.Cook for 1 minute on each side.
If saving for later, cool completely and store in a plastic bag or airtight glass container.
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 38 (48%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7mg||2 %|
|Sodium 102mg||4 %|
|Potassium 226.1mg||6 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6.4g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 79
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