8 ounces cream cheese, softened
3 eggs
3 teaspoons granular Splenda or equivalent liquid Splenda
1/2 cup MiniCarb or other low carb bake mix
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup heavy cream

In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the remaining ingredients and beat until well blended. It should look like pancake batter.

Cut a piece of parchment paper to about 12x12 inches. I drew a 10-inch circle on mine as a guide for the size of the tortillas. Spoon 1/4 cup batter onto the parchment and with a rubber spatula, spread the batter as thinly and evenly as possible until you have a 10-inch circle of batter. Place in microwave and cook on HIGH 1 minute. They should still look a bit doughy. Pick up the paper and place the whole thing on a kitchen towel to cool. When cool enough to handle, peel the tortilla off the paper. You can reuse the parchment many times before it gets too soggy from the steam. Repeat with remaining batter.

If desired, you can lightly toast the tortillas in a dry skillet, then store them wrapped in plastic in the fridge. They should soften and become pliable after chilling several hours.

Makes about 9-10 tortilla wraps
Can be frozen

Per Serving: 161 Calories; 13g Fat; 9g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

I found these to be a bit too fiddly to make and they had many cracks and holes in them and were too brittle to fold without cracking. I will check them tomorrow and see if they have softened up enough to roll up or perhaps I will try making one into a quesadilla. I'll post back the results. I probably won't bother making these again. I don't miss tortillas that much that it would be worth all the time spent to make these.

Here's another photo showing one that came out very cracked:

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