Keto Zucchini Tortillas

Ever wished for a low-carb, grain-free tortilla that’s not only keto-friendly but also tastes amazing? These Keto Zucchini Tortillas are the perfect solution! Light, flexible, and packed with flavor, they’re made with fresh zucchini and a handful of keto staples to create tortillas that can elevate any meal. Use them for tacos, wraps, or even as a snack—they’re a game-changer for your keto lifestyle. Plus, they’re incredibly easy to make, proving that wholesome and delicious can go hand in hand.

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Why You’ll Love Keto Zucchini Tortillas

• Low in Carbs, High in Flavor: These tortillas are perfect for your keto journey, offering all the satisfaction without the carbs.
• Super Versatile: From tacos to breakfast wraps, these tortillas work for countless meals and snacks.
• Easy to Make: With simple ingredients and clear steps, anyone can whip these up.
• Wholesome Ingredients: Made with fresh zucchini and almond flour, they’re nutritious and free of processed fillers.

My Personal Experience

When I first tried these zucchini tortillas, I was skeptical. Could they really hold up like traditional tortillas? After making them, I was amazed! They were sturdy, delicious, and didn’t fall apart like other low-carb options I’ve tried. The subtle zucchini flavor pairs perfectly with any filling, and I love how customizable they are. I’ve used them for everything from spicy shrimp tacos to simple breakfast wraps. Honestly, they’ve become a staple in my kitchen, and I think they will in yours too.

Required Equipment

• Box Grater or Food Processor: You’ll need to shred the zucchini finely. A box grater works great, but a food processor speeds things up. I love how the grater gives me full control over the texture.
• Cheesecloth or Clean Kitchen Towel: To squeeze out the excess moisture from the zucchini. Trust me, this step is key for tortillas that don’t fall apart! Using a towel with a tight weave makes it so much easier.
• Mixing Bowls: A couple of bowls will help keep wet and dry ingredients separate until mixing. Deep bowls make stirring and combining ingredients a breeze.
• Non-Stick Skillet: For cooking the tortillas. A non-stick surface ensures they cook evenly without sticking. I prefer a heavy-bottomed skillet for consistent heat distribution.
• Measuring Cups and Spoons: Precision is crucial in keto baking, so having a reliable set of measuring tools is a must.

Ingredients & Substitutions

• Zucchini (1 cup, shredded): The star ingredient! Zucchini adds moisture and a light flavor to the tortillas.
• Almond Flour (1 cup): Keeps the tortillas keto-friendly and adds a slightly nutty flavor. You can substitute with coconut flour but reduce the amount to 1/4 cup since it’s more absorbent.
• Eggs (2 large): Help bind the mixture together. Flax eggs can be used as a substitute for a vegan option.
• Psyllium Husk Powder (1 tbsp): Essential for structure and elasticity. Chia seeds can work in a pinch, but psyllium gives the best results.
• Salt (1/2 tsp): Enhances flavor and balances the zucchini’s natural sweetness.

How to Make Keto Zucchini Tortillas

1. Prepare the zucchini: Grate the zucchini using a box grater or food processor. Place it in a cheesecloth or clean kitchen towel and squeeze out as much water as possible.
2. Combine the dry ingredients: In a mixing bowl, whisk together almond flour, psyllium husk powder, and salt.
3. Mix wet and dry ingredients: In a separate bowl, whisk the eggs. Add the eggs and grated zucchini to the dry ingredients and mix until a dough forms.
4. Shape the tortillas: Divide the dough into 6-8 equal portions. Roll each portion into a ball and flatten it between parchment paper using a rolling pin.
5. Cook the tortillas: Heat a non-stick skillet over medium heat. Cook each tortilla for 2-3 minutes on each side until golden brown and firm.
6. Cool and enjoy: Let the tortillas cool slightly before using them. They become more flexible as they cool.

Tips for This Recipe

• Don’t Skip the Squeeze: Removing excess water from the zucchini is crucial for a firm dough.
• Adjust Psyllium Husk: If the dough feels too wet, add a bit more psyllium husk powder.
• Roll with Care: Rolling between parchment paper makes shaping the tortillas easier and less sticky.

Optional Additions

• Herbs: Add chopped cilantro or parsley for extra flavor.
• Spices: A pinch of cumin or paprika can give these tortillas a fun twist.

Serving Ideas

• Use these tortillas for tacos loaded with grilled chicken, avocado, and salsa.
• Create a breakfast wrap with scrambled eggs, cheese, and bacon.
• Serve alongside soups or salads as a low-carb bread alternative.

Storage Recommendation

Store the tortillas in an airtight container in the refrigerator for up to 5 days. Reheat them in a skillet over low heat or in the microwave for a few seconds to regain flexibility.

Frequently Asked Questions

Can I freeze these tortillas? Yes, stack them with parchment paper between each one and freeze in an airtight container.
Can I use coconut flour instead of almond flour? Yes, but reduce the amount to 1/4 cup and adjust liquids accordingly.
Can I make these without eggs? Yes, flax eggs can work, but the texture may be slightly different.

Nutritional Breakdown (Per Serving)

• Calories: 120
• Total Carbs: 5g
• Net Carbs: 2g
• Fat: 9g
• Protein: 4g

I’d love to hear how this recipe turned out for you! 😊 Be sure to follow us on Instagram and Facebook for daily keto tips and delicious new recipes. New to keto? Check out our Keto Diet Plan for Beginners: A Step-by-Step Guide and kickstart your low-carb journey with confidence!