Keto Zucchini Tortillas (Print version)
Soft, flexible Keto Zucchini Tortillas made with shredded zucchini, cheese, eggs, and almond flour for low-carb wraps and tacos.
# Ingredients:
For the tortillas
01 -
2 medium zucchini, about 1 lb (450 g), shredded
02 -
1/2 teaspoon fine salt, divided
03 -
2 large eggs
04 -
1 1/2 cups (170 g) shredded low-moisture mozzarella
05 -
1/3 cup (35 g) blanched almond flour
06 -
1 tablespoon coconut flour
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon ground cumin
10 -
1/4 teaspoon black pepper
For the pan
11 -
Olive oil spray or avocado oil spray, as needed for reheating
# Instructions:
01 -
Heat the oven to 375°F (190°C). Shred the zucchini, toss it with 1/4 teaspoon salt, and let it sit for 10 minutes. Wrap it in a clean kitchen towel and squeeze until very dry.
02 -
Add the drained zucchini to a bowl with eggs, mozzarella, almond flour, coconut flour, baking powder, garlic powder, cumin, black pepper, and the remaining 1/4 teaspoon salt. Mix until evenly combined.
03 -
Line two baking sheets with parchment paper. Divide the mixture into 8 portions and press each one into a thin 5-inch circle, keeping the thickness as even as possible.
04 -
Bake for 15 minutes, until the edges look set and the bottoms are lightly golden. Rotate the pans halfway through if your oven has hot spots.
05 -
Carefully flip each tortilla with a thin spatula. Bake for 5-7 minutes more, until lightly browned in spots and flexible.
06 -
Cool on the pan for 5 minutes before filling. Use warm for tacos, wraps, or quesadillas, or cool completely before storing.
# Good to know:
01 -
Squeezing the zucchini very dry is the most important step.
02 -
Makes 8 small taco-size tortillas.
03 -
Best reheated in a dry skillet for 1-2 minutes per side.