In a mixing bowl, combine 2 cups of almond flour, 1 tablespoon of psyllium husk, 1 cup of shredded mozzarella, and 1 teaspoon of salt. Stir until well blended.

Crack 1 egg into the mixture and mix for about 1 minute. Gradually add ½ cup of warm water until the dough is smooth and pliable.

Divide the dough into 4 equal portions and shape them into thick discs.

Heat a nonstick skillet over medium heat and add 2 tablespoons of butter or oil. Wait for it to melt and coat the skillet.

Place the arepas in the skillet and cook for 4–5 minutes on each side until golden brown.

Remove the arepas and let them rest for a few minutes before slicing to create pockets.