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!
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