You’ll obsess over our low carb zucchini tortillas recipe! Our keto recipe for zucchini tortillas is mind blowing because it’s made with grated zucchini, which is why it’s so much healthier than regular flour and corn tortillas.
We love eating soft tacos but sometimes too many of the flour or corn tortillas are loaded with carbs. Instead, we can eat tacos and soft tacos with less guilt by using zucchini tortillas. These zucchini tortillas are loaded with flavor, without all the carbs and definitely worth trying because they’re even delicious on their own. They’re the perfect recipe to make when you have a ton of zucchini. They’re super delicious alone as a snack or as a zucchini tortilla wrap with hummus or what ever you want. The flavor comes from the spices and some parmesan cheese.
2 large zucchini, shredded.
2 large eggs.
2 cups shredded cheddar cheese.
1/4 teaspoon baking powder.
1/4 teaspoon salt.
-Preheat the oven to 375 degrees F.
-Shred the zucchini and place in a sturdy dish towel. Squeeze as much moisture as possible from the zucchini. When you feel like you’ve gotten as much as you can out unroll the towel and allow it to rest for several minutes then try again. Do not skip the second step, the zucchini needs to be extremely dry.
-Transfer the VERY dry zucchini to a mixing bowl and combine with the shredded cheddar, eggs, baking powder and salt.
-Scoop the dough out using a 1/4 cup measuring cup for small tortillas, or 1/2 measuring cup for large tortillas and place on silicone lined baking sheet and pat into a very thin circle. The only moisture should be from the egg