Low-Carb Keto Zucchini Tortillas
Yield: 6 small tortillas
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
2 medium zucchini, grated
1 tsp salt
2 large eggs
1 cup (100 g) shredded mozzarella cheese
¼ cup (25 g) grated Parmesan cheese
¼ cup (30 g) almond flour
1 tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning (optional)
¼ tsp black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Grate the zucchini, sprinkle with the salt, and let it sit for 10 minutes.
Wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
In a large bowl, combine the drained zucchini, eggs, mozzarella, Parmesan, almond flour, garlic powder, onion powder, Italian seasoning, and black pepper. Mix well.
Divide the mixture into 6 portions and spread each into a thin 6-inch (15 cm) circle on the prepared baking tray.
Bake for 20–25 minutes, or until the edges are golden and the tortillas are firm.
Let them cool for 5–10 minutes before carefully peeling them off the parchment paper.
Use immediately or lightly pan-fry each tortilla for 30–60 seconds per side for extra flexibility and a lightly crisp finish.
Serving Ideas
Fill with grilled chicken, beef, or shrimp.
Make breakfast wraps with eggs, cheese, and avocado.
Use for tacos, burritos, or quesadillas.
Spread with cream cheese and smoked salmon for a quick lunch.
Storage
Refrigerate in an airtight container for up to 4 days.
Freeze with parchment paper between each tortilla for up to 2 months. Reheat in a skillet or microwave before serving.
