1/2 cup almond flour
1/2 cup wheat gluten flour
1 cup soy protein powder
3 tablespoons lard
1 teaspoon salt
1 cup water

Mix all flours, protein and salt. Cut in lard with pastry cutter. Mix in water 2 tablespoons at a time. Form into a ball,cover and let rest 1/2 hour.
form into 16 balls. Roll out between 2 sheets of waxed paper.
Fry in nonstick dry skillet until browned on both sides.
Store between damp towels until finished frying all dough.
Can be frozen in ziplock bags.

Variation; I kneaded in 1 teaspoon garlic powder and 2 teaspoons oregano just before frying.

I also tried breaking into pieces and deep frying. Good with dip.

Plain tortillas 1.7 grams carbs. (a little more with garlic and oregano.)