Bacon Egg Tacos

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