In a mixing bowl, combine together the Psyllium Husk Powder with the Coconut Flour. Add any optional salt here as well. Set this bowl aside.
in another bowl, beat together the eggs and egg whites well. They should become fluffy to the eye.
Blend in the cream cheese with the egg mixture. It is easiest to already have the cream cheese divided into smaller pieces. Next we are going to add the dry ingredients from the first bowl to the egg and cream cheese mixture in the smaller bowl. Add half of the dry ingredients at a time, mixing between additions. Allow this mixture to set for five minutes
Meanwhile, prepare a frying pan or skillet for nonstick. I recommend using a nonstick spray, oil, or melting butter. Preheat this pan on medium heat.
Start by dripping the batter into the center of the heated and prepped pan and then swirling the batter around to cover the entire pan. As mentioned, this is a lot like making an omelet.
When the tortilla starts to brown, you can gently flip it and cook for another minute or so until the other side is completely done.