Zucchini Tortillas (Low Carb)
Pliable, low-carb tortillas made from shredded zucchini, baked to golden perfection. A healthy, gluten-free alternative for wraps, tacos, and more.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free,Low-Carb
Ingredients
Scale
1 lb zucchini (shredded and drained)
2 large eggs
1/2 cup superfine almond flour
1/2 cup shredded mozzarella cheese
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- Thoroughly wring dry the shredded zucchini using a kitchen towel. You should have about 1 packed cup.
- In a large bowl, mix the drained zucchini, eggs, almond flour, cheese, onion powder, garlic powder, and salt until combined.
- Scoop 1/4 cup of batter onto a sheet. Form 4 mounds per sheet. Flatten each into a 5-inch circle.
- Bake for 18-22 minutes until edges and surface are golden brown. Let cool completely on the sheet before removing.
Notes
- For crispier edges, bake for the full 22 minutes.
- Cooling is essential for flexibility.
- Store in fridge for up to 5 days or freeze with parchment between tortillas.
Nutrition
- Serving Size: 1 tortilla
- Calories: 92 kcal
- Sugar: 2 g
- Sodium: 139 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Find it online: https://maxketokitchen.com/zucchini-tortillas-low-carb/