In a mixing bowl, combine 1 cup of finely ground almond flour, 2 tablespoons of psyllium husk, 1 cup of shredded mozzarella, and a pinch of salt. Stir until uniform.

Add 1 large egg to the mixture and mix until cohesive and slightly sticky.

Gradually incorporate ½ cup of warm water while mixing until a soft, non-sticky dough forms. Let rest for 5 minutes.

Divide dough into four portions, roll each into a ball, and flatten into a disc roughly ½ inch thick.

Heat a skillet over medium heat, add 1 tablespoon of butter or oil, and cook arepas for 4-5 minutes on each side until golden brown.

Transfer cooked arepas to a plate lined with paper towels and let rest for a few minutes.

Slice open each arepa to create a pocket and fill with desired toppings.