Low Carb Tortillas
- 1 1/2 cups (343 ml) mozzarella cheese, shredded
- 3/4 cup (177 ml) blanched almond flour
- 1/2 teaspoon (2 ml) ground cumin
- 1/4 teaspoon (1 ml) cayenne pepper
- 2 tablespoons (30 ml) cream cheese
- 1 egg
- 1 teaspoon (5 ml) garlic, minced
Shred the mozzarella cheese. If you have a soft version of mozzarella that is hard to shred, try freezing it briefly before shredding. Cut up the cream cheese into smaller chunks. Combine the mozzarella cheese with the creamed cheese in a microwave safe bowl, and microwave at 30 second increments until melted enough to combine with stirring. Combine the almond flour, cumin and cayenne pepper in a separate bowl, and mix well. Add the almond flour mixture, egg and the garlic. Mix well.
This recipe makes 4 large tortillas, or 8 small tortillas. Divide the dough into equal portions and spread tortillas on a parchment covered cooking sheet. To do this, rub a little oil on your hands and use them to get the desired shape and size of your tortillas. Alternatively, you can place another piece of parchment paper over the dough and roll it out to the desired shape and size with a rolling pin. When done, carefully remove the parchment paper, as it can stick. Using a fork, make holes throughout the top of each tortilla to help reduce bubbles while baking. Rub the top of the dough with the minced garlic.
Preheat oven to 375F/ 190C/ Gas Mark 5. Bake 8-12 minutes until lightly browned.