Add all of your ingredients to your food processor, and process until a ball of dough forms.
Now remove the dough from the processor and cover it with plastic wrap.
Knead it for just a minute or two with your hands, and then let it rest for about 15 minutes.
Once the dough is done resting, you can unwrap it, and split it up into 4 equal-sized smaller balls of dough.
Then, when you form the smaller balls of dough, you’ll want to start forming your tortilla shells.
So, lay a sheet of parchment paper on your work surface area, add one of the balls, and then cover it with another sheet of paper.
Now, flatten the ball of dough with your hands, and once it’s flat use a rolling pin to finish rolling the dough out. Ideally, the dough should be about as thick as a penny, and at least 6 inches wide by 6 inches long. I recommend using a small bowl that’s about 6 inches in diameter to test and see if you’ve rolled the dough out enough.
When you’ve got more dough than the bowl, remove the top layer of parchment paper and place the bowl back on the dough.
Now use a knife to trace around the edges of the bowl. Once you’ve done that, remove and save the extra dough. You’ll be able to make a 5th keto tortilla out of it later on.
Get out a non-stick pan, turn your stove up to medium-high, and get the pan hot.
Once the pan’s hot add the tortilla, and cook until the yellow-ish hue of it turns white
Now, once you flip it, just count to 5 and remove it from the pan immediately. This will ensure you don’t overcook the tortilla, and that it will be bendable and pliable.