Low-Carb Tortillas

Step 1

Preheat oven to 375º F. Cut 5 pieces of parchment about 14 inches long. Have a rolling pin and 2 cookie sheets available.

Step 2

Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.

Step 3

Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.