In a large mixing bowl, whisk together the almond flour, psyllium husk powder, sea salt, and garlic powder until well combined.

Add the olive oil and warm water to the dry ingredients and stir with a fork until a dough begins to form.

Knead the dough with your hands for 1-2 minutes until smooth and pliable. If too sticky, add a small amount of almond flour.

Divide the dough into 8 equal portions and roll each into a ball.

Place one dough ball between two sheets of parchment paper and roll out into a thin circle, approximately 15cm in diameter.

Heat a dry non-stick skillet over medium-high heat until hot.

Cook each tortilla for 1-2 minutes per side until light golden spots appear and the tortilla is cooked through.

Stack the cooked tortillas on a plate and cover with a clean tea towel to keep them soft and pliable.

Serve immediately or store in an airtight container in the refrigerator for up to 5 days.