In a medium bowl, combine almond flour, shredded mozzarella cheese, salt, and baking powder. Stir until evenly blended.

Add the egg to the dry mixture and mix thoroughly until the dough comes together. Add water if needed.

Divide the dough into 6 equal portions and roll each into a ball.

Between two sheets of parchment paper, roll out each ball into a thin circle about 1/8 inch thick.

Preheat a skillet over medium heat. Cook each tortilla for 1-2 minutes on each side until lightly browned.

Let the tortillas cool slightly on a plate. Store in a kitchen towel to keep warm or in an airtight container.