Image Credit – CJ Caldwell
If you’re following a keto diet or just looking for a low-carb option, this Easy Keto Cheese Tortilla is a must-try! Made with just one ingredient—cheese—it’s crispy, delicious, and perfect for tacos, wraps, or a quick snack. Unlike regular tortillas, this tortilla recipe is gluten-free, high in protein, and full of flavor. It’s an effortless way to enjoy your favorite dishes without the carbs. Whether you prefer cheddar, mozzarella, or a blend, this tortilla comes together in minutes with minimal effort. Try this simple and satisfying recipe today for a crunchy, cheesy twist on classic tortillas!
Easy Keto Cheese Tortilla
Whether you want to make a low-carb taco, burrito, quesadilla, or more, you can use a cheese tortilla to do so! This simple, 1-ingredient recipe takes less than 5 minutes and is basically fool-proof. Make sure to quickly shape the cheese into the shape you’d like, because it will set and harden quickly. Once set, stuff your cheese tortilla with all of your favorite keto ingredients!
Cook Time 5 mins Total Time 5 mins
Ingredients
- 1 ⅓ cups shredded cheddar cheese
- optional: chili powder or taco seasoning
Directions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Sprinkle the shredded cheese, evenly, into 4 circles.
- Cook until the keto cheese tortilla shells start to bubble (should be 5-6 minutes).
- Remove from the oven and allow to cool based on what shape you’d like. If you’d like a taco shell, you can either place the cheese tortilla between two tins of a muffin tin to create a taco shell shape, or alternatively, you can hang it over a spatula and allow it to completely cool. If you’d like a quesadilla, leave in a circular shape. If you are making a burrito, quickly fill the cheese tortilla with fillings and roll while still warm and before the shape is set.
This Easy Keto Cheese Tortilla is a fantastic low-carb alternative that’s simple, quick, and incredibly versatile. Whether you’re making tacos, burritos, or enjoying it as a crispy snack, this cheese tortilla recipe delivers amazing taste and texture without the carbs. Plus, you can experiment with different cheeses and seasonings to customize it to your liking. Give it a try and enjoy a crunchy, keto-friendly wrap for all your favorite meals. Let us know in the comments how you used your cheese tortilla—did you make a taco, a wrap, or something creative? We’d love to hear your delicious ideas!
Frequently Asked Questions
How do I make an easy keto cheese tortilla?
To make an Easy Keto Cheese Tortilla, heat a non-stick pan over medium heat and sprinkle shredded cheese (cheddar, mozzarella, or parmesan) evenly. Let it melt and bubble until the edges turn golden and crispy. Remove from heat, let it cool slightly, then use it as a wrap or taco shell. Simple, delicious, and low-carb!
What type of cheese is best for keto tortillas?
The best cheeses for keto tortillas are hard and semi-hard varieties that melt well and crisp up nicely. Cheddar, mozzarella, and parmesan are great options, as they create a sturdy yet flexible texture. Cheddar adds a rich, sharp flavor, while mozzarella is milder and stretchier. Parmesan works well for extra crispiness. You can also mix cheeses for a unique taste! Avoid soft cheeses like brie or feta, as they won’t form a proper tortilla. Experiment to find your favorite!
Can I store keto cheese tortillas for later use?
Yes! You can store keto cheese tortillas for later use. Once they cool completely, place them in an airtight container or between parchment paper to prevent sticking. Store them in the refrigerator for up to 3 days. When ready to eat, reheat in a pan for a few seconds to restore crispiness. Avoid microwaving, as it can make them too soft. These cheese tortillas are perfect for meal prep and quick, low-carb meals anytime!
Delicious Easy Keto Cheese Tortilla
Ingredients
- 1 ⅓ cups shredded cheddar cheese
- optional: chili powder or taco seasoning
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Sprinkle the shredded cheese, evenly, into 4 circles.
- Cook until the keto cheese tortilla shells start to bubble (should be 5-6 minutes).
- Remove from the oven and allow to cool based on what shape you'd like. If you'd like a taco shell, you can either place the cheese tortilla between two tins of a muffin tin to create a taco shell shape, or alternatively, you can hang it over a spatula and allow it to completely cool. If you'd like a quesadilla, leave in a circular shape. If you are making a burrito, quickly fill the cheese tortilla with fillings and roll while still warm and before the shape is set.