In a mixing bowl, combine almond flour, psyllium husk, shredded mozzarella cheese, and salt. Use a whisk to ensure these dry ingredients are well-blended.

Add one egg into the dry mixture and blend thoroughly. Gradually pour in warm water, stirring continuously until the dough reaches a soft yet manageable consistency.

Divide the dough into four equal portions, roll each into a ball, and flatten into discs about ½ inch thick.

Heat a nonstick skillet over medium heat. Add butter or oil and let it coat the pan. The skillet should be hot enough that a drop of water sizzles upon contact.

Carefully place the shaped arepas into the skillet and cook for 4-5 minutes on each side until golden brown and slightly puffed.

Let the keto arepas rest for a couple of minutes on a plate, then slice open for your favorite fillings.