This incredible homemade low-carb tortillas recipe is exactly what you’re been waiting for! This is the best keto tortilla recipe ever! These wraps are gluten-free, grain-free, and a satisfying healthy alternative to higher carb tortillas.
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Finally–it’s the tortilla you’ve been waiting for! These low-carb homemade tortillas are simple to make and require only three ingredients, yet they make delicious wraps for sandwiches and burritos!
Best of all, these low-carb tortillas are actually tasty! No more cardboard store-bought tortillas.
I have been looking for this tortilla for a long time. I have tried other wraps and just haven’t found what I’ve wanted. The taste was too eggy or the texture just wasn’t right. Lettuce works well, but honestly, it just doesn’t quite pass as a real tortilla. The green stuff just doesn’t satisfy that carb craving.
These tortillas do satisfy that carb craving. With this recipe, I feel like my low-carb world has expanded so much! I keep thinking about all of the things I can do with them–burritos, quesadillas, wraps–the list goes on.
These low-carb tortillas are made with mozzarella dough in it’s most basic form. I’ve been playing with mozzarella dough a lot lately.
This dough is a lot of fun to work with and reminds me of working with stretchy yeast dough. Check out our other recipes that use various types of mozzarella dough: Low-Carb Lemon Danish Pastries and Low-Carb Caramelized Onion, Pear and Brie Flatbread.
This recipe differs from my other recipes in its simplicity. It only takes the mozzarella, almond flour and a bit of salt. How easy is that! You can add a bit of herbs or spices if you like, but these low-carb tortillas taste great without any extra seasoning.
Tips for working with mozzarella (AKA Fathead) dough
- Use only grated part-skim mozzarella cheese as it has a better stretch than other types of mozzarella.
- Have parchment and a rolling pin to roll out the dough. Prepare a space to do this and have the parchment torn and ready before you get started.
- Work quickly. The dough only stretches when it is hot.
- While working with one piece of the dough, keep the other sections warm.
How to make low-carb tortillas
These tortillas are easy to make–especially if you have a food processor.
First put the mozzarella cheese, the almond flour and the salt in the food processor. Pulse the ingredients a few times to make a mealy-looking mixture.
If you don’t have a food processor, no worries. Simply finely grate the mozzarella cheese and whisk it together with the almond flour and the salt in a mixing bowl.
After the ingredients are combined, heat up the dough in a heavy sauce pan. The emphasis here is on the word heavy. If you don’t have a saucepan with a thick bottom and excellent heat dispersion, you will want to set up a double boiler.
While the dough is heating, it’s important to use a low temperature and stir it constantly. Otherwise it will burn onto the side of the pan.
When the mozzarella melts, a dough forms. The next step is to divide the dough into 4 sections. Each section is rolled out between pieces of parchment paper, then placed on a parchment lined baking pan for baking.
The tortillas have finished baking with the edges start to brown–in about 5-7 minutes. Allow them to cool for a few minutes before removing them from the pan. To remove them, first loosen them gently with a spatula, then lift them off of the pan.
The finished tortillas are easier to wrap when they are still slightly warm. As they cool, they tear a little easier. If necessary, you can rewarm them in a 200ºF oven to make them a bit more malleable again.
Ideas for keto wraps
You can use these tortillas as you would with any keto Mexican food. They make great soft tacos, delicious burritos, and are the perfect wrap for fajitas (like these crock pot steak fajitas).
You can also use them as a sandwich wrap. I love filling them up with Grilled Fajita Chicken, and our Basil Balsamic Chicken Salad. No bread required! These tortillas would also make a great wrap for this low-carb Bang Bang Shrimp for this tuna egg salad.
Another way I like to use these low-carb tortillas is to brush them with garlic butter and sprinkle with cilantro. These go perfectly with my recipe for Chicken Tikka Masala.
These low-carb tortillas have brought low-carb eating to a new level for me. I hope they do the same for you! Enjoy!
- 2 cups part-skim grated mozzarella cheese (8 ounces)
- 3/4 cup super fine almond flour
- 1/4 teaspoon salt
Preheat oven to 375º F. Cut 5 pieces of parchment about 14 inches long. Have a rolling pin and 2 cookie sheets available.
Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.
Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.
- As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.
While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients. Divide the dough into 4 equal sections. Place three of the sections back in the warm pan (but not over heat) to keep them warm while you work.
Form one section into a ball and place on a piece of parchment paper. Pat into a disk shape, then cover with another piece of parchment. Using the rolling pin, roll into about a 9 inch circle. Place the circle of dough on half of the parchment lined baking sheet. Set aside.
Repeat for the second ball of dough and place it on the other side of the baking pan. Repeat for the other two pieces of dough.
Bake the tortillas for 5-7 minutes or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Allow them to cool slightly before gently loosening them with a spatula and removing them from the pan.
Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.
Serving size: 1 tortilla
Net Carbs: 4 grams
I love inventing healthy meals! this one seems to be healthy, just the mozzarella may not be good for people not eating diary. Thank you
It’s funny you should mention dairy. While our blog focuses on low-carb recipes, last night Harper and I were just discussing working on more low-carb and dairy-free recipes as many are sensitive to dairy and finding low-carb recipes without it can be a challenge.
In regards to the dairy issue – one can make crepes with eggs, coconut or almond flour and unsweetened almond, soy, or coconut “milk”.. also make awesome wraps. I love the fathead ones too and fortunately have no issue with dairy.
Your photos are beautiful.
I’ve been keto since 2017 and have tried many tortilla recipes but this has turned out to be my favorite. Thank you for this one!!
I began looking at this recipe because it looked a whole lot more like a cheese crisp recipe than a tortilla recipe. To start talking about a keto diet without dairy, to me it’s not challenging but nuts. You have to eat something. This is my 6th week on Quito and I have dropped 12 lb. It looks like the voice to text editor is much more of a traveler than a dieter. KETO. Thanks for posting the recipe. I have a big block of mozzarella and some almond flour.
Is anyone looking at the fat contact and calories in these tortillas. 264 calories and 20 grams of fat per tortilla. How can these possibly be healthy?Way too fattening for my blood.
This recipe was designed for those eating a ketogenic diet which is low carb and high fat.
Wow…only 3 ingredients? This looks awesome! Going to give this a try. Thanks for sharing!
Thanks so much!
I’ve always wanted to make my own healthier tortillas, but never found a good recipe. These look delicious, so I’m pinning for later!
Thanks so much for sharing!
Wow! Your tortillas sound fantastic! I can’t wait to give them a try!
I love this recipe for me it looks delicious and super easy.
I want to make some gluten free tortillas but my grandsons wife is allergic to almond flour or coconut flour. I don’t remember but i would like to see the two versions if you can, please. Thank you.
This looks really good, I would love to try making it.
For someone with a nut allergy, could you use a different type of gluten free flour to achieve the same result?
I haven’t tried it with other gluten free flours. Mozzarella dough can be a bit finicky, so I’m not sure if it would work. It might be worth trying a gluten-free blend, but that would not be low-carb or grain-free. Coconut flour is low-carb and grain free, but acts very differently from almond flour, so I don’t think it would work as a 1:1 substitution.
Thank you very much for the reply and advice.
Perhaps I will experiment a little with this.
I am thinking that golden flaxseed flour might work, or possibly sunflower seed or pumpkin seed flour? You might need to adjuquantities but it might be worth a try?
I use oats…lower gluten than most grains. when I first tried my own flatbread I microed the cheese then added my ground oats. It was just my 1st testing and yes microwaves are a no-no but when a recipe thought pops in my mind I jump too it LOL
I’m not sure what is meant by part skim shredded mozzarella? I’m in Australia & haven’t seen any reduced fat varieties. We do have fresh, soft bocconcini in whey is that what you mean?
The fresh soft bocconcini cheese, while delicious, isn’t what you want for this recipe. The stuff I use is pre-shredded and in a bag. Part-skim mozzarella is widely available in the USA. I use part-skim because it has a higher protein to fat ratio which makes it stretchier. If you can’t find it, try to use a brand of mozzarella that you know has superior stretching or look at the macronutrients on the package and search for the one with lower fat and higher protein. I hope this helps!
I can’t get it in the netherlands either, quite surprising as an ex pat. I made the Fat Head dough recipes (which is similar) with a 30+ milk fat young cheese. Maybe something like that will work? I’ve looked everywhere and it just isn’t something that they produce or carry outside of the states. I say play around with anything that is super stretchy when cooked, stay away from anything with high water content. Stick to pre grated or grate your own after buying a block. Hope this helps. I’m adapting all of my American Low carb recipes myself. hope it helps!
Thanks so much for your input! Available products vary so much by country!
Hi. Hanos had that cheese but not all the time. You can also ask them to order if possible they will. I use the aldi mozzarella when they have it.
Here’s the deal folks. Stop your search right here. Use this for your wraps. Use this for your tacos. Use this for your Tostitos. And tomorrow I’m trying it for a burger bun. It’s so easy. And you just add whatever extra spices you want. It’s also good for pizza dough..so easy.. By the way, I made it last night and brought it to work today and it reheated great in about 15 seconds and I added leftover Super Bowl chicken, mayo, cucumber, etc..so good. Such an easy recipe and very easy to modify with spices
Thanks so much, Teresa! We love the versatility of this recipe. To me, these tortillas make low-carb so much easier!
Please send recipe to me !
how many is a serving
I counted one tortilla as a serving.
Does that mean the Low-Carb Gluten-Free Egg-Free Tortilla is 280 calories for each tortilla?
The serving size for this recipe is one tortilla, so yes, each one is 280 calories.
Will these tortillas work for enchiladas?
I don’t see why not. Enjoy!
Could these be made with a tortilla press rather than rolling them out?
I don’t have any experience with a tortilla press. I think it may work. In fact, it may be even better than rolling them out because it heats them as you apply pressure. My only concerns would be that this dough may be somewhat stiffer than regular tortilla dough, so it may not get as thin as you like. Also, it may stick to the tortilla press depending on the surface of the press.
If you try the tortilla press, I’d be interested to know how it works. Please email a picture to us!
I used my tortilla press! Perfect! I used parchment paper on the top and bottom, then placed on a cookie sheet and baked as directed! This is my FAVORITE RECIPE!! No substitutions! The recipe just as it is-PERFECT!! Thank you!! I had mine stuffed with crack chicken and a slice of bacon and a small salad this evening. Thanks for the great recipe!
You are making me hungry! Sounds like a delicious dinner!
I’m looking to try this for school lunches. Would they still be soft by lunchtime or would they harden up too much? She doesn’t have access to a sandwich prss at school.
These tortillas do harden up when refrigerated. They would be difficult to wrap around a filling when lunchtime rolls around. You could try wrapping the filling before she leaves for school. They don’t get so hard that they aren’t edible, just stiff enough that they aren’t very flexible.
I will try these…I am allergic to eggs,so hopeful, even tho’ I am trying to eat less cheese these days thanks.
I hope you enjoy them!
Can they be microwaved to warm. I’d like to bring to work and we only have a microwave available.
I don’t have a microwave, but I don’t know why that wouldn’t work to warm them up.
They look awesome, I am keen to try them. How long do they keep? and can they be frozen?
Australian here to, no semi skim mozzarella, but am keen to try them.
When I make these tortillas, they are so good that they don’t last long. I have refrigerated some in an airtight container overnight. They were still great the next day. I just put them on a cookie sheet and heated them up in a warm oven to make them less stiff. I’ve never frozen them, but I don’t think it would be a problem.
As for the mozzarella, look for some that has a high protein content as this is what makes it stretchy. Don’t try it with the fresh mozzarella–there is too much moisture. I use the part-skim, not to avoid the fat, but to increase the percent of protein. Do you have the mozzarella cheese sticks that are string cheese there? Those might work well if you cut them finely or grate them in a food processor. I wouldn’t want to grate them by hand as it would be easy to lose a knuckle! Best of luck!
Have you ever tried to fry them later and make chips for dips or will they fall apart?
I haven’t tried frying them, yet. It’s on my to-do list! I’m not sure if they would fall apart or be amazing.
I fried them and it worked great. Use a non stick pan
Yay! Thanks for letting us know! I can’t wait to try this.
I made these tonight to replace Naan and it worked brilliantly!!
Yay! I’m so glad it worked!
Keep it simple people. You don’t need a double boiler. 2 cups if ANY mozzarella cheese and 3/4 cup of almond flour. Don’t even need the salt. Just keep mixing it in a pan over low heat until it forms a dough, start folding it over itself, again and again until the flour is incorporated. Drop onto the counter, roll the dough out very thinly, and I use a margarita glass to cut around. Drop each round into a cookie sheet and bake for 10 min at 375F
John, Thanks for making me laugh out loud! You made me realize just how particular I am in the kitchen! Why use a biscuit cutter when you can use a margarita glass, LOL! Other people have told me they have had success with melting the dough in a have pot over very low heat. This should be fine as long as you stir it continuously as the cheese melts. I like the double boiler because it’s less likely to burn. I love my parchment because it makes clean up a breeze and keeps things from sticking. One could make it without salt, but I’m keeping the salt. I’m a saltaholic. I love that you’re having fun with the recipe and making it your own!
How do you get the torts NOT to stick to the paper??
Are you having issues with them sticking when you roll them out, or after they bake? I’ve never had issues with them sticking after they have baked,but I wonder if there is some variation in parchment paper. Here, in the States, parchment is usually (if not always) infused with silicone. Maybe this is what’s different? Be sure you’re using parchment paper and not wax paper. Spraying the parchment with coconut oil spray may be helpful as well.
Sometimes I have trouble with the paper wrinkling when I roll them out between pieces of parchment. I handle this by lifting off the top piece of parchment, straightening the paper and putting it back down. Then I flip the whole thing and repeat for the other side.
Hope this helps!
WOW, these were sooo good, i baked them to long to be tortillas so i improvised and crumbled them into your perfect chips, next time i will do it in a tostada mold, yum!! thank you for an awesome recipe:)
I love how sometimes a mistake can be a good thing! Glad you enjoyed the chips! Let me know how the tostada mold works. I’m always looking for a better way to do things!
I’m looking to make some of these soon! Just wondering if you can use Almond meal or is it best with Almond flour? Meal seems to be the cheaper option I can find but I’m willing to pay more for a better result 🙂
I would look for super-fine almond flour. Almond meal is much more coarsely ground. I hope you enjoy them!
Can’t use almond flour , how about rice flour or any other flour ?
I haven’t tried it, but I suspect rice flour would work. You may need to make minor adjustments in the amount of flour. Of course, the carb count will be higher with rice flour. I have used sunflower seed flour in a similar recipe with good results. Sunflower seed flower does taste like sunflower seeds, of course.
I have no idea if anyone else mentioned this but forget the rolling pin business!! Get you a tortilla press (and of course use parchment paper with it). I made all 4 of mine in about 2 minutes. 🙂 that being said, I love the recipe! I put a bit of taco seasoning in my dough before blending it in my short ninja.
Hope all is well and that you’re having an awesome holiday season!
Someone else asked if this would work in a tortilla press. I had no idea at the time. After your feedback, I’m thinking about getting one! Love the idea!
Used this recipe to make pie crusts for a meat pie the other day. Worked really well. Top and bottom crust!
Oh wow! I’ve never tried that, but what a great idea!
Hope you see this since been a while since you posted this recipe. Looks fabulous. Can you please give the weight of the mozzarella? I haven’t had luck with other mozzarella doughs. I think because cups can be any amount of cheese depending on how loosely or packed it’s filled. Thanks.
I use 8 ounces of finely shredded mozzarella. Good luck!
The best thing ever. And if you reduce the almond flour by one table spoon and add one table spoon of wheat gluten ( for those who eat gluten) you get even better results. Yum yum!
I’m glad you liked them! I always love to see tweaks people have done to make my recipes even better.
I was considering adding a tbsp of oat fiber for texture.
Can you load in more advertising on here??? Wow. Ads galore viewing on mobile. Should respect a balance. Not have content overwhelmed by ads.
You’re one of the few people to complain. In fact, you may be the first. The advertisements on the site cover the costs of this blog and allow me to continue providing recipes for free. While I don’t particularly like having them on the site and it particularly bothers me when I see high carb processed food advertised, it allows me to keep the site alive. Most of my followers can’t afford to work for free an most of them don’t expect me to either.
Either I don’t see that many ads or I’ve learned to ignore them. Ads are everywhere – that’s just the world we live in. The least we can do is scroll past a few ads in order to enjoy the recipes you guys so freely share. Thank you for all you ladies do.
Thanks so much!
This recipe is amazing! I made these for my family (even those that aren’t Keto/Paleo) and everyone loved them. So easy…and so yummy. We too used a tortilla press. They were a little thick, so we may use a rolling pin next time. Also thinking of using this recipe for pizza this super Bowl Sunday.
Thank you! They would be perfect for the game!
Can you use coconut flour instead of amonld flour and how much thanks
This substitution is something one would need to work with to get right. Coconut flour is much more absorbent than almond flour.
Cream cheese! I added about 1oz of cream cheese, it makes the dough runny~ish, but makes circles easier. Makes them naturally thinner and pliable.
Amazing. Just made these and eating them now with fajita steaks! Thank you!
So glad you like them!
What can I replace the cheese with? Maybe eggs? Eggs are the only dairy I can tolerate otherwise, I can’t do dairy very well.
Cheese is an integral part of this recipe. I don’t think it would work without it.
Could these be used for lasagna “noodles”?
I actually love that idea. I really don’t know, but I might try it sometime.
I made these tonight and we had chicken tacos. Not only are they delicious (OMG, so good), they held up to eating just like a taco! I also used a tortilla press. I’m doing this again. I’ve tried some other low-carb tortilla recipes, but this one was the best! Now I’ll have to make tortilla chips. Thank you for this fantastic recipe ladies!
I’m so glad you enjoyed them. A few people have talked about using a tortilla press to make them. Now I want to get one and try it!
These are so good. I Just made them. The texture reminds me of a chalupa. will make more. Thank you so much!!
You’re welcome! Glad you enjoyed them!
I was looking for a keto friendly tortilla and this is it! Just made it and loved it. Perfect for my chicken wrap!
Thanks so much for trying our recipe! Glad it worked out for you!
I made these tonight, the only change I made was to add 1 tablespoon flax. Sometimes, to me, it tastes a little like corn. Anyway, I didn’t notice a corn taste (and it probably made no difference) but they were delicious! I used them for tacos and they held up just like the real thing! Very, very nice! I made them 1/2 size and with all the fixins, it was the perfect size. My husband ate 3 and was so happy to have a ‘real’ taco. Thanks so much for making it so simple! A definite add to my recipe rotation.
Glad they worked for you! I like the idea of adding flax. It has a really good flavor.
Could you make these in a fry pan on the stove instead of baking them? Kinda like real tortillas?
People have made them successfully using a tortilla press. I haven’t tried frying them. I’m a little concerned that the cheese will melt all over. It would be fun to try with a small one.
Taco night has always been my favorite night. Doubly so now. I bake these a little longer, then fit them into my taco holders to form them into taco shells. They have a bit of crunch and taste amazing, like Cheez-Its. We also use this for pizza crust. Thanks for this recipe – it’s a staple in our keto kitchen now!
You’re welcome! They are super-versatile and I love to hear about what people do with them.
I tried this and it did not turn out well. It’s just a big grease ball. I can’t do anything with it.
Sounds like things didn’t go quite right. Did you try rolling it out?
I’m so glad I found this recipe on your Instagram site. I have a great chicken fajita sheet pan recipe that I love and normally just eat it with cauliflower rice, but have always wanted to try it with a low carb tortilla option. Can’t wait to try this! And I agree mozzarella dough is so fun to play with!
Glad you found us! Enjoy the tortillas!
I’ve made variations of these several times now and these are my observations: if you accidentally overbake them, they make great tostadas, so I’m sure they would be wonderful as chips also. I have substituted 3 tablespoons coconut flour instead of almond flour, and that works too. If you do that also add 3 tablespoons of water. I also add cumin and Italian seasoning to mask any coconut flavor. Here’s my best tip (I think): I don’t bother with a double boiler (or microwave). I just whiz everything in my food processor. It looks a bit crumbly but holds together beautifully and I have no problem rolling it out. These are so good and so versatile! Thanks for posting the recipe.
I need you in my testing kitchen! This is great information!
Thank you!!! Did the food processor thing. 15 minutes later We just had these for dinner! Just the tortillas. I can think of so many things you can do with this. I’ll be making lots of these.
I’ve been buying the carb valence tortillas and made the mistake of reading the ingredientsno more.
I really need to try the food processor thing!
Hi Annissa, thanks for the recipe. I am trying to understand how you got the net carbs so low. when i do the math for 2 cups mozzarella cheese and 3/4 almond flour, i get 10 net carbs for each one.
Cal – 280, Net carbs 10, Protein 20, Fat 17.5. And that’s just from totaling all the macros and then dividing by 4. Is there something i’m missing here?
It’s hard to tell. Different brands of cheese can vary a bit. I wonder if you used the wrong cups to ounces conversion. While there are 8 liquid ounces in a cup of water, a cup of shredded cheese only weighs about 4 ounces.
thanks, yeah thats what i was wondering too, but the calculations are based on 8 weighed ounces.
i’ve looked at several different mozzarella and almond flour brands available to me and it would still be high, much higher than yours. So that’s why I was asking how you achieved this. I tried dividing the recipe by 6, but i don’t like how small the tortillas turned out. Anyway, thanks for sharing.
I have a question I did see how u all say good they are but my question is do they taste any where close to a regular tortilla just curious is all I’m just might try them…
They don’t taste corn-like a corn tortilla would. I would describe the flavor as really good, not super strong, but they don’t have the “wheat” flavor of a wheat tortilla. I think I actually like them more.
I tried your tortilla chip recipe and LOVED it. I thought about using this for pizza dough, glad to see it works well for that. Have you tried any other cheeses? I was thinking some garlicky Parmesan would be great…if it’s feasible. Thanks!
Thanks so much! I actually have a pizza dough recipe that is similar. I used a similar recipe for my Low-Carb Rosemary Parmesan Crackers. I used a combination of cheeses in this recipe. Good luck and have fun experimenting!
So many things you can do with these! My first batch were too thick. Maybe 7″ instead of 9″. Will get it right next time. I added Everything Bagel salt… just a bit and had great flavor. Thank you!
These are so easy to work with. I have used them for tacos and they work great if you dont overbake them. Tonight I made enchiladas with them and they were amazing. I filled them and rolled them up then placed on a baking sheet and baked until starting to get a little brown in places. I then poured hot enchilada sauce over them and served. They were actually easier to work with then regular tortillas.
Thanks so much for your comments and ideas!Your enchiladas sound delicious!
This didn’t work for me. And plus parmigiana is way to salty
It sounds like you didn’t use the right cheese. the recipe uses mozzarella, not parmigiana.
Can I freeze any left over wraps or the dough? Or will it make it unedible? And I will definitely try this with my family!
I haven’t tried freezing them, but I think they would hold up just fine. You may want to put parchment paper between them so you can take out one at a time. I would try it with one or two at first, in case it doesn’t work out.
Made these with roasted almonds because they were the only kind we had and I figured if they are good with those they will only be better with blanched almonds. They were good even with the roasted and darker nature of the almonds. Looking forward to making them with blanched almonds instead. It is very true that you do not want to over bake them – unless you are trying to make chips – the parts of the tortilla that were spread too thin got a tad brown and crispy – and were very tasty too – just no longer malleable as a tortilla!
OMG I am so glad I found your recipe! So simple, easy and delish! These even passed the “I’ll never give up my flour tortilla’s” picky husband test! He requested I try to make his next pizza crust out of it, holy cow I’m so excited to make the man pizza. Did I mention they also passed the picky teen test? My new go-to tortilla, thank you for sharing!
Yay! Glad they worked for everyone!
These are a little TOO cheesy for me, but DH loves them!
I just got a tortilla press, so when I got the ball of dough, I just spooned out about a one-inch ball of dough and pressed it between two sheets of parchment – worked great!! Then I cooked them in frying pans over medium heat. Kind if difficult to flip, but not impossible!
Staying in because of the covid19 virus.. I’m searching for lots of keto or low carb recipes.
Thankfully I’ve found you site. I hope you are still monitoring this.
Can you please tell me how many grams the almond flour weighs? Or is it that important??
I now have to find my tortilla press.
Thanks you so much for your help.
It looks like it weighs 72 grams. I calculated the weight after searching how much almond flour weighs, so I hope my source was correct. I typically don’t weigh it, but just use the dry measuring cup.
Awesome recipe! Normally, I don’t write reviews. I’m on the keto diet. My family were eating steak burritos. I wanted a tortilla so bad. When I came across this recipe I liked that the tortillas looked like real fresh tortillas. They were the bomb. My family tasted the low carb tortillas and loved them. Thanks so much for sharing this amazing recipe.
Glad they were a hit! Now you have me craving steak burritos!
Oh WOW!!! I had been craving cheese quesadillas lately and was lamenting the fact I don’t have low carb tortillas and viola – here’s your recipe! AMAZING!!!! Not only is it easy with only 3 ingredients but they are so awesome and taste great! I used the microwave to melt the ‘dough’ and my tortilla press to form the tortillas. I couldn’t be happier to finally have quesadillas again! Now I’m thinking of how many other ways I can use these wraps … YUMMM!!! Thank you = )
So happy I found this recipe. So simple and delicious.
My oven died! Can these be fried in a skillet?
Oh no! I’ve never tried frying them, so I’m not sure.
I cooked mine on a griddle, about 2-3 minutes per side.
Good to know! I get that question a lot!
We’re so happy to find this recipe! These tortillas are so good and have made it easier for us to continue eating in a ketogenic manner. Thanks!!!
Glad they are making a difference for you!
Being a non-comformist I successfully made the following changes and they came out GREAT!
1. Used shredded monterrey jack cheese instead of mozarella
2. Melted dough in microwave oven, about 90seconds
3. Used plastic wrap and a wine bottle to roll them out, reheating dough ballsfor 5 secomds in microwave before rolling
4. Cooked for approx 2-3 per side on a hot griddle.
One of the 4 came out crispy like a tosatada, but delicious. The others were still pliable.
This.. is.. AWESOME! I was skeptical, as I always am when it comes to low-carb tortillas, but this recipe is such a game changer to my lifestyle change. Thank you!
Thanks so much!
yummy! i made these is the oven and they are sooooo great. i am going to try the pan method today- we are having a heat wave here in norcal. thanks for the great recipe. made fish tacos with them. trying a tostada toady.
Glad you enjoyed them! Let me know how the pan method works.
These we’re a game changer. So good. I put the mix in the microwave. No mess. I also flattened them between two pieces of parchment and froze them without cooking so I can pop them
In the oven whenever I need a tortilla.
I love the idea of freezing them! I’m going to try this next time!
These were amazing, but I didn’t use them as tortillas but as fried cheese crackers or chips. I fried them in a little bacon grease till crispy. I wanted to make them as directed but I dont have an oven. After the taste of the first crispy one I couldn’t make the rest any different.
These were amazing, but I didn’t use them as tortillas but as fried cheese crackers or chips. I fried them in a little bacon grease till crispy. I wanted to make them as directed but I dont have an oven. After the taste of the first crispy one I couldn’t make the rest any different.
I don’t have a food processor either so just mixed and cooked on stovetop.
Ohhh! I bet that bacon grease added some special goodness. Yum!
Mozzarella and almond flour, got it. Elaborate stories and directions totally wasted time.
Two cups is 16 ozs, see ingredient list
There is a difference between liquid and dry measurements. While two cups of water is 16 ounces, if you take 8 ounces of shredded cheese and measure it with dry measuring cups, you will find it’s closer to 2 cups.
Hi Everyone, some asked for substitution of the flower, the cheese etc. I tried it with several grated cheese types and also different flowers….it always worked! Emmentaler, Gouda…even with non-dairy cheese and soy fresh cream cheese…Soy, golden linseed flour…no problem! As glue that they don’t break easily I add Gluten, Xanthan, psyllium husk or carob flour. For beginners I would recommend: Do the first try with the original recipe….then you know the consistency and can replace the components with your favorite ones…it will definitely enrich your low carb diet
Thanks for sharing your experience, Nik!
Can these be made ahead and frozen? If so, would putting them into a 200 degree oven still be the recommended way to reheat? Thanks.
I think they would freeze well.I would reheat the same way, but might defrost first.
For the grated mozzarella do you use a block and grate it yourself or do you put shredded cheese in the processor to grate it?
I’ve done both and both methods work.
I just came across your recipe and I’m very interested in trying it. Here in Canada I can get skim milk mozzarella cheese however at times because of shortages etc pizza mozzarella is the only kind I’m able to get and I’m wondering if that might work? I noticed in comments from people from other places that can’t get skim milk mozzarella you suggested a super stretchy version. So I’m thinking this pizza mozzarella just may be a good alternative? Can you advise?
I think the pizza mozzarella will probably work.
Wow, these were perfect for me, single dad without a lot of time for extra prep work. I made them for steak tacos. Quick, simple, easy and I enjoyed them much more than corn or flour tortillas. Thank you for the recipe!
Thanks so much for sharing!! I think I like them better than traditional tortillas as well.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
I can see where this absolutely will work, because it’s very similar to fathead pizza dough (minus the egg and cream cheese), and that holds together very well for pizzas. Excited to try this…and something I’ll want to experiment with is using this dough to make chicken and dumplings. My mother-in-law’s recipe for C&D is an amazing heirloom but I seldom make them because I have diabetes and do NOT need all that white flour! lol Low carb & keto is pretty much what I stick to even if I’m not always 100% faithful. Anyway, in our region of the country, dumplings aren’t drop dumplings; they’re rolled very thin and cut into squares. She used to do it with a rolling pin but when I make a huge kettle for potlucks and church dinners, I use my Kitchenaid mixer with pasta rolling attachment. WHEN I TRY THIS I WILL MESSAGE BACK AND LET Y’ALL KNOW HOW IT TURNS OUT! 🙂 Thanks so much for sharing! I feel my kitchen calling! 🙂
Ok I did a very lazy, very abbreviated version of this and they’re amazing! My food processor is broken so I microwaved the cheese for 1 minute and then (once I knew it was cool enough) kneaded in the almond flour. It mixed together very quickly. Working with them one at a time, I rolled between two pieces of waxed paper that had been sprayed with Pam. I used a good nonstick skillet also sprayed with Pam and fixed them one at a time, cooked over med-low heat, until golden brown on one side then carefully flipped and browned on the other side. How yummy these are! It’ll be a go-to recipe in the future! Wish I could share a snapshot! They’re darker than the beautiful ones you baked, and perhaps not quite as pliable…but for a quickie they turned out great for tacos. Very very easy and I wound up using only two sheets of waxed paper because while one was frying, I was able to respray the paper and roll another.
Thanks for sharing your technique! I get questions a lot about whether these can be made in a pan. Now we know it works!
Good lord my mouth is watering just reading this! I cannot wait to make tacos…❤️