Sift the rice flour, coconut flour, baking powder, ground flaxseed, and garlic powder in a bowl. Season the mixture with salt and white pepper.

Add the almond milk and egg whites and whisk well to form a runny, wet mixture (similar to a pancake batter). If the mixture does not resemble a runny pancake batter, add a dash more almond milk to loosen it. Failing to do so will result in the mixture cooking before you have the opportunity to swirl it around the pan.

Heat a small amount of olive oil in a flat pan over low heat and add a portion of the batter into the center (approximately ¼ cup), swirling the pan immediately to evenly distribute the batter.

Cook over low-medium heat for a minute or so on each side.

Remove from the pan and place on a plate lined with kitchen paper to absorb any excess oil. Dab the top of the tortilla with kitchen paper to eliminate greasiness.

Repeat the process with the remaining 5 portions.

Enjoy your low carb keto tortillas.