Quick Description
These Keto Tortillas are soft, bendable, and made with only 3 simple ingredients. They’re low-carb, gluten-free, and high in protein, making them the perfect base for wraps, tacos, quesadillas, or snack roll-ups. They cook in minutes and stay flexible without breaking—ideal for keto dieters and high-protein lifestyles.
Servings & Timing
Serves: 4 tortillas
Prep Time: 3 minutes
Cook Time: 6–8 minutes
Total Time: 10 minutes
Ingredients List
1 cup shredded mozzarella cheese (low-moisture, part-skim)
1 large egg
⅓ cup almond flour
Optional (for better flavor):
Pinch of salt
¼ tsp garlic powder
¼ tsp baking powder (extra fluffiness)
Instructions
- Melt the Cheese
Add mozzarella to a microwave-safe bowl.
Microwave 30–45 seconds until melted and stretchy. - Add Egg & Almond Flour
Add the egg and almond flour immediately.
Mix well until a soft, dough-like consistency forms.
If sticky, dust hands lightly with almond flour. - Form Tortillas
Divide the dough into 4 balls.
Place each ball between parchment paper and roll thin into a tortilla shape.
Keep them as thin as possible for the best texture. - Cook
Heat a non-stick skillet over medium heat.
Cook each tortilla 30–45 seconds per side, until lightly golden spots form.
Don’t overcook—they should stay soft and flexible. - Serve
Use immediately for tacos, wraps, quesadillas, or store for meal prep.
Nutrition (per tortilla)
Calories: ~110
Protein: 8–10g
Carbs: 2g net
Fat: 7–8g
Fiber: 1g
Benefits
High-Protein: Great for muscle support and staying full longer.
Ultra Low-Carb: Only ~2g net carbs per tortilla—keto approved.
Flexible & Soft: Doesn’t crack or break like other keto wraps.
3 Simple Ingredients: No gums, fillers, or weird textures.
Meal-Prep Friendly: Freezes and reheats beautifully.
Additional Notes
Roll the dough very thin for the best tortilla texture.
Add 1 tsp psyllium husk for extra flexibility (optional).
Almond flour must be fine-blanched for smoothness.
Dietary Info
High-Protein: Yes
Keto: Yes
Low-Carb: Yes
Gluten-Free: Yes
Nut-Free Option: Use coconut flour (1 tbsp only) instead of almond flour
Brief Introduction
These keto tortillas are a lifesaver for anyone craving wraps, tacos, or quesadillas while staying low-carb and high-protein. They’re soft, stretchy, and easy to make with ingredients you already have. Perfect for busy people who want healthy, satisfying meals without giving up flavor.
Step-by-Step Cooking Guide
Melt Mozzarella: Creates the base structure.
Mix with Egg & Flour: Forms the dough.
Roll Thin: Gives the classic tortilla feel.
Cook Quickly: Keeps them soft and flexible.
Fill & Enjoy: Use for wraps, tacos, or meal prep bowls.
Ingredient Details & Substitutions
Mozzarella: Low-moisture works best.
Egg: Helps bind and gives flexibility.
Almond Flour: Makes the dough soft and pliable.
Substitution: Coconut flour (1 tbsp) can replace almond flour if needed.
Recipe Variations & Serving Suggestions
Cheesy Taco Shells
Add 1 tbsp cheddar to the dough.
Herb Tortillas
Add:
Italian seasoning
Garlic powder
Spicy Tortillas
Add:
¼ tsp chili flakes or taco seasoning
Serving Ideas
Keto chicken wraps
Low-carb quesadillas
Keto breakfast burritos
Taco night with ground beef
Snack roll-ups with deli meat
Storage & Make-Ahead
Refrigerate: Up to 4 days
Freeze: Up to 2 months (separate with parchment)
Reheat: Skillet 10–15 seconds or microwave 5 seconds
Meal Prep Tip: Make a double batch and freeze for fast lunches
