The World's Best Keto Tortillas | Cottage Cheese Based! Easy and fast

[@HighfalutinLowCarb]

Absolutely love your channel, man! Always enjoy your videos!

[@CookingWthDave]

Awesome! Thanks for watching I love yours too!

[@wildflower1335]

"Sift Y''all", Love you Wes!

[@samijanekasper8162]

@@CookingWthDave Wes loves your content 🥳👈!!!

[@CindaMurphyRealEstate]

WESLEY!!! ❤😘

[@AnnePackwood-y5q]

😂😂😂 thanks so much 😂😂

[@wildflower1335]

Dave, please do not ever change! I love your "real" cooking approach!!! We're out here and will find you!!!

[@michellerobertson9795]

Yes!!!! I cook the same way…..bless ya

[@denisehensley4208]

I never melt my mozzarella. I put it in the food processor with all the wet ingredients, blend it until it’s like a batter and then add it to the dry ingredients that’s in a separate bowl. This has made my cooking experience so much easier. Looking forward to making these tortillas . Thanks.

[@sheilabjeletich5038]

Good idea on handling the mozzarella. I'll try that.

[@odettethompson6221]

I tried it this way and like how homogenous the dough came out; I will be doing it this way in future recipes that call for melting the mozzarella, if possible. Thank you for sharing.😊

[@gratefultammy]

How did your tortillas turn out ?

[@denisehensley4208]

@@gratefultammy I loved them. Will make these over and over again.

[@vintagebetty]

😂😂😂this was the best comedy cooking I've ever watched. I'll be back for more👍🏾

[@karynstouffer3562]

I'm not ashamed to admit, I snickered a little at "small balls." Watching you make mistakes is why we love you, Dave. You remind us that we are all human, and oopsies will be made. The most important thing, though, is that through you, we learn how to get there. We learn how to overcome our mistakes so we don't just give up. Thank you!

[@cynthiaanderson14]

You make my day when I watch. You are not a professional cook. You are a REAL cook, blunders and all 😊

[@CookingWthDave]

Wow, thank you

[@katieirish5765]

One of your commenters said to simply rinse the cottage cheese rather than squeeze out the cream and make a mess. I tried it and it worked great! Thank you to whom ever that was.

[@dylnjac]

Oh yay! I was going to suggest doubling the cheesecloth, but that sounds easier.

[@amyrichardson7915]

I tried rinsing it and it’s neat and easy!

[@MerrrryBeth]

How do you rinse it? In a screen strainer? Thx!

[@pat4005]

What you are calling the "cream", is actually whey (cottage cheese is aka curds and why). Whey is the most nutritious part of the cottage cheese. Please consider saving it aside (in the fridge), and use it in other recipes along with any liquid you put in. (For example, if you use milk in a recipe, make the whey part of the total amount.)

[@katieirish5765]

@@MerrrryBeth yes

[@roymeyer6837]

I think if you remember the egg, and also re-soften the mozzarella, you'd have better outcome with it. Also, mix the ingredients into the melted mozzarella by kneading with your hands. This is basically a modified fathead dough, and hand-kneading always works best for me with fathead. One other tip: use a heavy book or cutting board on top of the parchment paper as an improvised tortilla press instead of rolling them out. Quicker and easier way to get a nice round shape from each dough ball. Also, I think it would be fun to see you take some of the ideas from comments on your recipes and re-make them just to see if the suggestions are any good.

[@MM-oc3sb]

Everything I wanted to say... especially re-warming the mozz.

[@nancysplace481]

Well said ,I was shouting at him rewarm the mozz don't take it out😊​@@MM-oc3sb

[@November-wd7zi]

I love this channel. Most of the other channels edit out all the great footage of how imperfect end product can be. You should get a tortilla press, may make it easier. I don't think there are gonna be any keto tortilla recipes that won't require one. It's difficult rolling it out thin enough and then having to deal with peeling them up without damaging them.

[@tinak8081]

@November-wd7zi it's my favorite part..he's so honest about the mistakes and fixes if he can. Now we know!

[@CookingWthDave]

Wow, thank you!

[@tinak8081]

@CookingWthDave keep up the great work. I had Bariatric surgery and belong to a FB group and I have been sharing all of your cottage cheese videos with everyone in my group...you should hace more subscribers soon! Keep being yourself ! Thank you!

[@lizchukwu2626]

I agree with you, @november, my metal tortilla press is one of the best pieces of equipment in my kitchen and a neccesity for Keto tortilla’s and flat breads. I tend to make batches and freeze, incredibly life changing, I must say ❤

[@esther.f.g]

you keep surprising us with your recipes, thank you for your time and effort

[@CookingWthDave]

My pleasure 😊

[@FarmerC.J.]

Wouldn’t it be easier to leave the cottage cheese liquid instead of adding water? Looking forward to trying this! Thank you!

[@dorothylantz9484]

I'd try it both ways, and put cheese in with the cottage cheese. I'm carnivore so no psyllium husk either, not needed, really blended cottage cheese is all u need, just blend and bake. season. mozzerella sticks!!

[@odettethompson6221]

I will try it this way next time, because that makes sense. Also maybe save the whey that has been squeezed out, and add that at the end if needed, instead of water.

[@kimhr1069]

You are a great cook! Your willingness to experiment and film it for us is awesome. We appreciate you and enjoy your videos. Please keep making videos and we'll be here watching. Thank you for another great video! ♥️♥️♥️

[@rosepaul9681]

I just made this recipe because I've tried a few other tortilla recipes that were so -so. I like the flavor of these better. I did add a 1/4 tsp. of nutritional yeast. I did as someone here suggested and made flat patties, then pressed them between 2 silicone mats and a heavy cutting board. They were fairly easy to peel off the mats. I did bake them on parchment paper. Thanks Dave. This is a keeper recipe for me. I do suggest using Good Culture cottage cheese because it has less whey than Daisy. I love Daisy for eating but it is watery compared to Good Culture. My husband liked them and he doesn't eat low carb/keto .

[@denisehensley4208]

Hey Dave! I'm back with my results of putting all the wet ingredients in (including the mozzarella) in my mini food processor. It was a nice creamy mixture and I DID'NT add the water. Added it to the dry ingredients and it was a great consistency. It made 10 six inch tortilla and they are wonderful. I did use my tortilla press to get them flat and round but then while still in the parchment paper I rolled them out to six inches or more. I didn't put them in the oven or fry in oil but simply put them on a non-stick pan on medium heat and browned each side. The only thing I want to try next time is use Konjac flour instead of xanthan gum. There is just the slightest gummy texture that I'm trying to remove but that also might be from the psyllium. Anyway, I do love your recipe and just simplified the process. Keep em coming Dave.

[@awildagarcia9673]

Again I have to say NEVER CHANGE!!!!! I love your real cooking vibe!!!!

[@Someone-vn9ce]

The best thing ever said in a food video, "I don't want to melt the mozzarella and then have it unmelt." I love your sense of humor. You not only have great recipes, but you entertain us while sharing them! 🤣

[@Vette60]

Hello from Savannah, GA. I have been playing around with ChatGPT and found following info. 😊😉😊 1. Place cottage cheese in a fine mesh strainer or sieve: This will allow the liquid to drain while keeping the curds intact. 2. Rinse under cold water: Run cold water over the cottage cheese while gently stirring it with a spoon or spatula to ensure all parts are rinsed. Be gentle to avoid breaking the curds too much. 3. Drain: Let the cottage cheese sit in the strainer for a few minutes to drain off any excess water before using. Rinsing cottage cheese can help reduce its saltiness or remove some of the liquid if you're using it in recipes where a drier consistency is preferred.

[@NormaDelRizzo]

Oh Dave, that was a hot mess today but i still enjoy watching the storm! I love that you seem to not give a rats ass about the trolls and you know there will be those on this on:) Also, Dave, get a friggin spatula! Its painful watching you add ingredients from one bowl to another, leaving ingredients behind because of the fork situation. I think you're great entertainment and plan on making the doritos from the other day! Thanks for your videos!

[@Fair-to-Middling]

You could still do the mozzarella, but don't melt it first. Also, you need a silicone spoon type spatula. It gets all those bits out of the bowl. I love mine!

[@carmenmachado2026]

Dave, you’re so candid that I love watching you! It’s great to see the mistakes & corrections, make you more like the rest of us who are trying new recipes! Thanks for being you! Subscribed!

[@cindydemanche3839]

OH I am subbed to all of your channels. Seriously love the Keto recipes you have been doing since I have been on the ketogenic way of eating since 2020!! And you have me hooked on using Chat GPT! Thanks for all you do!!

[@wildflower1335]

NO oxalates, for me, in the anything especially almond, I'll coconut or pork rind flour, plus the extra benefit of these being lower carbs! These look so yummy!

[@odettethompson6221]

I'll have to experiment with the pork rinds.

[@joane8651]

I bought a tortilla press on Amazon, it is not very expensive and I love the results. They even have paper rounds you can use to prevent sticking. Thanks for the recipe, can't wait to try it.

[@Singa_GiGi]

Dave your crackin’ me up!! Love these cooking lessons!!!

[@chrisgordon6639]

You are so haphazard I love it. Don't change a thing. Keto Snobs buzz away. I can't wait to see you grow, your cooking skills WILL improve. It's lovely to see a young man figuring Keto cooking out. We've all had to rethink every beloved recipe. Fast becoming a favorite channel, keep it going Keto Strong...

[@CookingWthDave]

Thank you so much!

[@desi_vintage]

Great looking dish, Dave! Yes, mozzarella sticks would be awesome! 😋 Please don't ever change, you are so funny and an actual real person...imagine making some mistakes without editing them out! Love all your channels! 😊

[@CookingWthDave]

Thanks so much

[@DebZaragoza]

If I start watching 2 or more videos of a youtube creator and I like the videos, I definitely subscribe. Your videos do not disappoint. The recipes are quite tasty as well! 😀

[@dianareece5557]

Hi… Stumbled across your video for first time. I absolutely love your down to earth way!!!

[@brandigirl16]

You are such a pleasure to watch! I love your videos-so genuine…you make me laugh!! Love the recipes too! Thanks for your posts!!

[@CookingWthDave]

You are so welcome!

[@KatElectraGlide]

Love that you show the end result first in your vids

[@joycegonderman4471]

You are so entertaining! Never never change

[@TheFeralFarmgirl]

Ooh yes! Keto mozzarella sticks please. I make a wonderful mozzarella with my goats milk, and have been wanting to make cheese sticks with it. But a healthier, keto option would be wonderful. Especially since my mom does keto, because I would love for her to be enjoying them too.

[@tamdickerson1613]

Saw that lone egg on the side, I was saying "hey Dave the egg!"guess you didn't hear me lol. Try rolling your tortilla one at a time. I have to say I have never seen anyone try several at once or roll on oil usually just a little flour down to avoid sticking. I have to say they looked great small mistakes and all! Enjoy these keto recipes. Thanks Dave!

[@sonyajeffries5705]

Thank you Dave. You are the real deal 💕. Love it. don't ever change. ❤

[@gaylesanchez1598]

Love your videos Dave! Don’t ever change!!

[@jackiefigueroa7606]

You are so fun to watch!! Great job!😊

[@patti-hk2pe]

carnivorish way is all the measurements for the almond and coconut flour use porkrinds grounded up fine. i use butter instead of the oil, and i use peptides, two scoops. peptides come with a scoop. bake tortillas on the parchment paper after you roll them. its easier to remove when baked. they are very good, with no egg taste.

[@bettypowers5166]

Thank you, I was wondering if I could sub out the flours for pork or beef flour. Do I have to have the peptides?

[@odettethompson6221]

Thank you for sharing; I will try carnivorish next time. So to be clear, are you saying to sub the almond and coconut flours with the same amounts in pork rinds, and add 2 scoops of peptides? Are all peptides scoops the same size? If not, approximately how much was your two scoops?

[@patti-hk2pe]

@@bettypowers5166 no. ive done without when i dont have on hand.

[@forche3736]

Use your hands to incorporate the mozzarella. I don't usually subscribe but I did for you. Love your video.😊

[@sugareespruill6651]

Dave you are awesome! I really enjoy watching your videos❤

[@CookingWthDave]

Thanks

[@carmenmachado2026]

Wow! Love how nicely they get golden!

[@alisonwasserman2936]

Leave them on the parchment paper when you bake them. That’s what parchment paper is for: being a non-stick surface.

[@TeachLongbeard]

Mozzarella sticks are an easy fix - melt you chees add which ever seasoning you like or don't. Form your sticks of cheese with cling wrap and freeze. Take the frozen sticks and roll them in protein powder. Once they have been rolled, repeat the process using pork rind (crushed up of course); then cook/bake/air fry or traditional oil fry whatever works for you. They work out amazing. I am on a low carb, low fat, protein high diet due to surgery (I have lots of health issues). Love to watch you channel.

[@pjstpierre2340]

You are SO much fun to watch! Never change!

[@luzmorales4254]

😂😂😂😂 Love your sense of humor amd honesty we'll be trying this recipe and coming back for more Dave! By the way I registered 🙂

[@bettejharley9606]

The problem you had with the mozzarella has to do with the preshredded mozzarella. It has anti caking ingredients which affects the melting and rehardening process. I've tried a similar recipe with grating the cheese from a block and didn't have the clumping issue.

[@charlenesavelberg9193]

Just starting animal based diet….sort of keto and carnivore. Dont know…just thinking about it!!! I cant eat almond flour…but just googled walnut flour. It said yes…i can. Lol. My family make flour tortillas every day! Im a flour tortilla fanatic too! Looking forward to seeing you pull a rabbit out of your hat!!! Watched some of your other videos snd like you!!! I have always scrambled eggs with cottage cheese…makes the cheese part stringy!!! I am the one in my family that has never made tortillas!!! Lol! Watching you roll and fight parchment paper!!! Thats me!!! Lol😂 but hanging with you!!! It looks tasty and works!!!

[@pammartin3554]

Dave love all your cottage cheese recipes- I do use my Blender stick to mix the eggs and cottage cheese olive oil and spices then mix in the flour. Totally recommend you get a blender stick for your recipes. I love mine use it for everything lots easier to clean instead of a mixer or food processor. Keep up with the great recipes 😉😁

[@taniareguin7470]

Definitely subbed. You're awesome!!

[@cc2020-d4w]

Yes! Keto Mozzarella Stick recipe would be great! Dave, thanks for another great video. I love watching you & your personality is awesomeness! And your keto recipes are actually REALLY DELISH! FYI: I always choose bad bowls too. He he he And 🍅 CAN most definitely be Keto depending on how much you eat. That fajita looks tasty

[@brendalang4586]

Love your videos. I'm not a pro baker either, and honestly, you are so refreshing than the other baking content ❤

[@HomeComfortsbyMeagen]

I just found you and love your channel! Keep up the great Keto videos

[@CookingWthDave]

Thank you! Will do!

[@SheriMorgan]

This looks super yummy Dave! Have you by chance tried making tortillas with egg whites and beef gelatin powder? Super simple & Work amazing! Love your recipes! Love&Light from California 🤍🤍

[@rosepaul9681]

Is that Indigo Nili's recipe?

[@SheriMorgan]

@@rosepaul9681 Very similar! I posted the recipe around the “PSMF bread” era was going on which Nilli has so many great recipes for bread buns & her egg white powder /gelatin tortillas come out like egg life wraps… is he also has one with liquid whites which I prefer over the egg white powder .. I tweak mine by using whole eggs or sometimes just the yolks… playing around a bit with a little dash of baking powder or some extracts .. just depends if you’re going for more carnivore vs keto which at this point is super easy compared to making carnivore recipes.I LOVE Nillis channel & her recipes are great .. sorry to ramble 😂😂

[@Kro_man_tx]

These sound like a great alternative to store bought. I have lots of cottage cheese, so will try these soon!

[@denis_catroun6167]

Great video. Thanks Dave

[@soylacovarrubias4418]

I love keto recipes,always looking to find something new 😅,I just subscribed to your channel,and I also watch highfalutin low carb 🙌.

[@sharonschaefer5575]

Thank you for sharing. I will definitely try these. I use Extreme Wellnes low carb tortillas. I like being able to control the ingredients.

[@CookingWthDave]

Hope you enjoy

[@InLawsAttic]

Great! Been wanting this! Can’t wait to try!😂

[@NicholasDT]

I have been looking for a keto chicken pot pie, would be great to see you make a version that resembles an original recipe. Most videos of this are years old. And as we all know this is a very evolving diet with newer techniques!

[@melissafennelly7027]

Will definitely try this one ❤ thank you!

[@Belgarion1971]

A tortilla press would be a great addition. Put a ball between two pieces of parchment and press. Perfectly shaped tortilla every time.

[@kathleenkeenan2384]

I just gave mine to goodwill last week! Ugh…

[@Belgarion1971]

@@kathleenkeenan2384 ouch

[@gennesamann4323]

Thanks for the recipe!

[@beckyboopz1]

Hey Dave - really enjoy all your videos. You can cook your tortillas right on the parchment paper- I use parchment on my baking sheets and don’t even have to spray them.

[@mrsmc2612]

Love ya! Allergic to almonds though. I still enjoy watching 👀

[@MrAcEsNeIgHtS1188]

Thanks Dave! These are gonna be awesome!! I wonder if these could be made into a naan-type bread with some Indian food?!

[@CookingWthDave]

I think so!

[@Sabeena8017]

You could make use of a sieve to strain the moisture content from cottage cheese but that would take a while to drain off. 😊

[@LorrayneHam]

Will have to try these, thanks Dave

[@Greatdoiings]

Looks easy and yummy

[@whatmattersmost6725]

Lets' all make Dave some Dough !! Subscribe AND Click on the Thumbs up!!! Dave will keep doing these kind of Keto VIDEOS...... YESSS KETO MOTZ STICKS...

[@chrishitchings5128]

Hahahaha, I’m yelling at you to the screen, “there’s an egg don’t you need that”??? Looks great and bless you for cooking like I do, mistakes of things I forget also!! 😳 I will definitely try these. Thank you and don’t change!!!

[@ATEFE_BRAND]

What a simple and delicious recipe! I will definitely try it, thank you🎉🎉🎉🎉

[@kellylappin5944]

How do know it’s delicious if you haven’t tried it?!

[@onedayatagirl]

Not sure about that recipe but you are hilarious. Make cooking fun, again. 👨‍🍳

[@tinak8081]

That's probably why you had trouble with the mozzarella cheese.Because the egg was not in there 'cause the egg is a binder , not the cheese.

[@louk2204]

Regarding use of cheese cloth to strain the cottage cheese … Amazon sells cheesecloth bags - in varying sizes - that would make this process much easier. The bags can be washed and reused (wash them before 1st use) … much easier than dealing with the large sheets of cheesecloth. ❤

[@louk2204]

… I’m going to try using my tortilla press to get the tortilla rounds - pressing between two parchment rounds produces perfect round tortillas

[@denisefreitas2923]

Years ago my mother would just put the cottage cheese in a sieve and rinse off the cream. Then she would pat it dry before blending it. Way easier!

[@ericklassen742]

Hey Dave, Baking tip: Roll out the dough on doubled parchment pap. Then, pull off the top sheet. Then, cut the bottom sheet around each tortilla. Transfer onto cookie sheet. Bake them on the paper. THEN, remove the paper after baking.

[@dianecox7776]

Love watching your videos, I'm one of those that haven't subscribed yet. I gotta tell you though, those handles are on that rolling pin to make rolling things out easier....lol I actually get a kick out of ya. Definitely gonna try these though. Keep doing what you do 🎉

[@talastalavelle4678]

Yes please to the mozzarella sticks!

[@taheram1629]

Thank you Dave, like all your recipes, amazing, would I be able to skip the egg or not possible, please do advise me thank you for being in the kitchen and sharing your wonderful recipes

[@Kathy2010]

LoL, thanks for the chuckle 🎉

[@dcgray12]

This stressed me out and made me fall in love all at the same time. 😂❤

[@CookingWthDave]

Thanks for sticking it out!

[@CookingWithAlphaDior]

Love your recipes❤

[@radeetz007]

I would have just added the shreeded mozz to the cottage cheese when you ninja'd it. i've used blended shredded cheese in bready type recipes before and it makes your bready stuff come out more bready - made for fluffier donuts.

[@Back2SquareOne]

If you had a large food processor, you could process your cottage cheese then add the rest of the ingredients and mix them in the food processor. You wouldn't need to use a mixer at all. Also, you can us a gallon Ziploc bag to help you press out the tortillas. Just cur off the sides of the bag with a knife or scissors. Put the dough ball in the center between the flaps and roll it out. The plastic bag usually won't stick to the dough.

[@GerasimosMakaras]

I accidentally created a new recipe by riffing on yours! I replaced the cup of almond flour with a cup of ground pork rinds (2 oz by weight). And replaced the coconut flour with 1/4 cup milk protein (80/20) powder. The result didn't make pliable tortillas but came out the texture of Sopes. I would do it again, but would add Corn extract and cook them in silicone Hamburger Bun or Egg Molds and l believe l would have some great Sopes!! 😋🤤

[@GerasimosMakaras]

As tortillas, my recipe crumbles easily...

[@dellagilchrist7647]

A tortilla press would work wonders.

[@icecreamladydriver1606]

Just subbed. Been watching for a while.

[@CookingWthDave]

Thanks so much! Welcome in

[@icecreamladydriver1606]

@@CookingWthDave Yep.

[@BenSmith57]

You gotta go easy on the balls, Dave! Sorry, I couldn’t resist. lol. I find it helpful when making tortillas to press them thinly between two smaller squares of parchment, then pull off one side of parchment, keeping the dough stuck to the other piece of parchment. Keep the piece it’s on attached until you put it on your pan, dough side down, for a few seconds. As the dough cooks you can more easily remove the parchment and then reuse it for the next dough ball you want to press.

[@CookingWthDave]

Hehe

[@hannanoelle1]

I've always been intimidated by tortillas. You just made it do-able.😊

[@ybe7011]

30 second increments back in the microwave at a time would resoften everything.

[@gigihenderson8567]

For cooking spray, just get an oil sprayer where you can use your own oils. I’ve completely switched to using an oil sprayer and don’t buy Pam or equivalent at all.

[@vdublady]

Hey Dave! I don’t understand why you melt the mozzarella??🤔 And you should not use the iodized table salt- pink Himalayan or Redmond’s Real salt is MUCH better for you!! ❤Thank you for this recipe!!

[@deettetripp9227]

They have Egg tortillas, that's what I want to try! Maybe you could make those, Great Job on first attempt, Mine didn't go so well the first time I tried to make regular ones. Another day another try!

[@scottdwyer4776]

Ricotta works really good 😀

[@lisaannrhea]

"Fair shake of a lamb's tail." I love your videos!

[@terfalicious]

These look gooood! I'd just add the shredded mozz & the egg into the cottage cheese before pulsing it. If that messes it up totally, I'll update, lol!

[@angelicamillergalind]

You could heat all the ingredients together. I have done it, it works!

[@thetekshamaness2308]

Just subscribed...thanks for the reminder 😅

[@shawnwolverton6728]

OK, this one was a little painful for me. I make a lot of tortillas! If you ever want to try this recipe again what I would recommend that you do is melt the mozzarella don’t drain the cottage cheese mix the oil mozzarella cheese, an egg together, then blend it with a dry ingredients. You may not need to add as much warm water at the end. Kneading the dough a few times probably would be very helpful as well. Letting the dough rest after you get it together is also a good idea, it gives the fiber a chance to absorb the liquid and help bind it. The psyllium husk is your binder If you decide to make tortillas on the regular, I would definitely invest in a good tortilla press. On a personal preference note, I don’t like to put coconut flour in my tortillas cause I can always taste the coconut flour. If you want an alternative, you could try adding some oat fiber, or some other kind of fiber.

[@elizabethwhite1068]

I don't care for coconut flour either. Do you know what it's purpose is in recipes like this?

[@Naturegirl55]

Yer Killin' me!😆 Your disasters are hilarious! (mine are not!) Small balls...😭Love ya bro!

[@CookingWthDave]

Hehe

[@Gail-ux2ly]

You can wash and re-use the cheese cloth. A bandana works beautifully as well.