Zucchini Tortillas

These easy 5-ingredient Keto Tortillas are low-carb and grain-free! At about one net carb per tortilla, these are perfect for keto wraps, quesadillas and more!

My Mom and I have both followed a low-carb keto diet, but there has been one major difference. Since my husband has Celiac I’ve also had to keep my diet within gluten-free boundaries. It is true that most low-carb foods are naturally gluten-free, but there is one major exception: low-carb tortillas.

When my Mom and I would share what we were making for the week I envied her low-carb wraps or quesadillas. Since I’ve not been able to find a keto-friendly, gluten-free tortilla I decided I had to make my own!

These Zucchini Tortillas are ultra low-carb, grain-free and perfect for a keto lifestyle. They store and reheat well so you can easily make a batch and pull them out later in the week. These make great keto wraps, tacos and quesadillas!

Ingredients for Keto Tortillas

At first glance, you may think these tortillas require some of those elusive ingredients like xanthan gum or psyllium husk. You are in luck, there are no hard-to-find ingredients in these easy tortillas!

You only need five simple ingredients:

• Zucchini
• Shredded Cheddar Cheese
• Eggs
• Baking Powder
• Salt

Can I Use Another Type of Cheese?

Most likely, yes! I should think any shredded cheese will work. I typically make these keto tortillas with shredded cheddar because that pairs well with just about any filling.

Can I Make This Recipe Egg-Free?

Not to my knowledge, no. If you try using a flax egg or a similar egg replacer, leave me a comment below letting me know how the low-carb tortillas turned out!

How to Make Keto Tortillas

The steps for making keto-friendly tortillas is easier than you’d think! Here are the basic steps:

1. Shred the zucchini and place in a sturdy dish towel. Squeeze as much moisture as possible from the zucchini.
2. 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.
3. Transfer the dry zucchini to a mixing bowl and combine with the shredded cheddar, eggs, baking powder and salt.
4. Scoop the dough out and place on silicone-lined baking sheet and pat into a very thin circle.
5. Bake 15 minutes, then carefully flip the tortillas bake 3-5 minutes until the tortillas are set.

Ingredients

• 2 large zucchini, shredded
• 2 large eggs
• 2 cups shredded cheddar cheese
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. 1. Preheat the oven to 375 degrees F.
   2. 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.
   3. Transfer the VERY dry zucchini to a mixing bowl and combine with the shredded cheddar, eggs, baking powder and salt.
   4. 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.