These Tortillas are delicious and surprisingly low carb.
🧀 Mozzarella Keto Tortillas (Fathead Style)
Low-carb, flexible, and perfect for tacos, wraps, or quesadillas.
Makes: 4–6 small tortillas
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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🧂 Ingredients:
• 1½ cups shredded mozzarella cheese
• 2 tbsp cream cheese
• ¾ cup blanched almond flour
• 1 large egg
• ¼ tsp salt
• Optional: ¼ tsp garlic powder, oregano, or cumin
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👨🍳 Instructions:
1. Melt the cheese
In a microwave-safe bowl, melt mozzarella and cream cheese together for 45–60 seconds, stirring halfway. (Alternatively, melt gently in a saucepan over low heat.)
2. Add almond flour and salt
Stir in almond flour and salt until partially combined.
3. Mix in the egg
Add the egg and mix thoroughly until a smooth dough forms. Use a spatula or wet hands to knead if sticky.
4. Divide and roll
Divide the dough into 4–6 balls. Roll each one between a gallon ziplock bag slit on both sides until thin, like a tortilla, note* dust the plastic and the ball with almond flour to prevent sticking and press with a flat object, I used a cast iron skillet.)
5. Cook
Heat a non-stick or cast iron skillet over medium-high heat (no oil needed). Cook each tortilla for 1–2 minutes per side until lightly golden and flexible.
6. Cool & serve
Let cool on a wire rack or plate. Serve warm with your favorite fillings.
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📦 Storage:
• Store in an airtight container in the fridge for up to 5 days.
• Reheat in a dry skillet or microwave wrapped in a damp paper towel.
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🔢 Approximate Macros (per tortilla, assuming 6 servings):
• Calories: 165
• Fat: 13g
• Protein: 9g
• Total Carbs: 4g
• Fiber: 2g
• Net Carbs: 2g
by Equivalent-Collar655