Keto Zucchini Tortillas

Healthy Soft Taco Shells
Healthy Soft Taco Shells
Share it on your social network:
Or you can just copy and share this url

Ingredients

1 lb Zucchini shredded
2 Large eggs
½ cup Almond flour or pork panko, or gluten-free bread crumbs (if not following keto diet)
½ cup Mozzarella shredded
¼ tsp Onion powder
¼ tsp Garlic powder
¼ tsp Salt

Nutritional information

92
calories
3g
carbohydrates
2g
carbs
4g
protein
1g
fiber
139mg
sodium
Ingredients

Keto Zucchini Tortillas

Share

I love making these Keto Zucchini Tortillas not only because they are keto-friendly but because they also taste great. And if using almond flour or gluten-free bread crumbs, these tortillas will fit a gluten-free diet too. This recipe has become my go-to when I am making tacos and need soft taco shells.

What I also love about this recipe is that it offers me another quick and easy way to cook zucchini. One of the secrets to great zucchini tortillas is to squeeze as much liquid as possible out of the shredded zucchini. I recommend using a cheesecloth or dish cloth and working in small batches. To make these tortillas keto-friendly, I use almond flour. However, you can also go for pork panko, which is made from finely ground pork rinds.

To make the Keto Zucchini Tortillas, you will need the following ingredients:

Ingridiens for Keto Zucchini Tortillas

Steps to make Keto Zucchini Tortillas

1

Preheat oven and prepare baking sheets

1

Preheat the oven to 375 °F and line two baking sheets with parchment paper.

2

Squeeze water out of zucchini

3

Using a cheesecloth and working in small batches, squeeze water out of 1 pound shredded zucchini. You will be left with approximately one packed cup of zucchini.

3

Make zucchini batter

2

In a large bowl, place zucchini and add 2 large eggs, ½ cup almond flour or pork panko, ½ cup shredded mozzarella cheese, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Mix until completely combined.

4

Shape dough into tortillas

5

Make four ¼-cup mounds of zucchini batter on each baking sheet, spacing them far enough apart. Flatten each mound into 5-inch circles.

5

Bake

20

Bake until the edges turn golden brown and the surface also has browned, about 20 minutes. Leave the tortillas to cool before removing them from the baking sheets.

6

Serve

1

Serve the keto zucchini tacos with your favorite toppings and enjoy!

These Keto Zucchini Tortillas are loaded with flavor but without all those carbs to weigh you down! Give this recipe a go soon and don’t forget to come back to leave a comment below.

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.

  • Recipe Reviews:
    (1)
Roasted Beet Pesto Recipe-How To Make Roasted Beet Pesto-Delicious Roasted Beet Pesto
previous
Roasted Beet Pesto
Pumpkin & Cheese Stuffed Meatloaf Recipes– Homemade Pumpkin & Cheese Stuffed Meatloaf–Easy V Pumpkin & Cheese Stuffed Meatloaf
next
Pumpkin & Cheese Stuffed Meatloaf
Add Review
Add Comment

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Perfect for low carb tacos and or burritos! Thanks for sharing!

Write your own review

You can optionally upload your own image along with a review