Combine the almond flour, psyllium husks, baking powder, and salt in a medium mixing bowl, and mix well to combine.

Add the boiling water, and mix well.

Add the egg and mix well until completely combined, then allow the dough to rest for a few minutes while you prepare two sheets of parchment paper on the counter.

Divide the dough into 6 golf-ball-sized pieces.

Roll out the dough between the two pieces of parchment paper until they are ⅛-inch thick and about 6- to 7-inch circles across. Don’t make them too big or thin, or they will stick to the parchment.

Heat the avocado oil in a frying pan over medium.

When the oil is hot, add the first tortilla and cook until done on the first side, about 1 minute. Flip, and cook an additional minute on the second side, then remove it from the heat and set aside on a plate. Repeat with the remaining tortillas.

Store the tortillas in an airtight container in the fridge for up to 5 days. Enjoy!