Zucchini Tortillas (low carb + keto)
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!
If you’re looking for great low-carb Mexican recipes to serve with these tortillas, check out this list of 40+ Keto Mexican Food Recipes!
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:
- 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.
- Transfer the dry zucchini to a mixing bowl and combine with the shredded cheddar, eggs, baking powder and salt.
- Scoop the dough out and place on silicone-lined baking sheet and pat into a very thin circle.
- Bake 15 minutes, then carefully flip the tortillas bake 3-5 minutes until the tortillas are set.
Can This Recipe Be Made in Advance?
Yes! The zucchini tortillas will last up to 5 days at room temperature. You can also shred the zucchini in advance, if you’re looking to split up the work somewhat.
How to Store Keto Low-Carb Tortillas
Once you remove the tortillas from the oven, allow them to cool for a few minutes on the baking sheet. Then remove to a wire rack to cool completely. After they are cool, stack the tortillas and store in an airtight container or plastic bag.
These tortillas can be stored for 4 to 5 days.
How to Reheat Zucchini Tortillas
To reheat the tortilla, simply microwave in 10-second increments until warm and pliable.
If you wish to use these to make a quesadilla, heat a skillet over medium heat and spray with cooking spray, cook your tortillas 2-3 minutes until warmed through. The tortillas will begin to crisp up as the cheese is toasted.
Can You Freeze Keto Tortillas?
My guess is yes since the zucchini is baked. However, I’ve never frozen these myself (they never last long enough in our house!).
Ways to Use Keto-Friendly Tortillas
You can make anything with these Keto Zucchini Tortillas that you would make with a traditional tortilla! I have enjoyed chicken tacos, quesadillas and breakfast tacos with them! I also love to warm them and add my favorite deli meats, lettuce and sauce for a quick and easy lunch wrap.
Some filler ideas are:
- Use this Bacon Cheeseburger Skillet recipe to make awesome Bacon Cheeseburger Wraps.
- This Slow Cooker Chicken is a great option for busy nights.
- Add this entire BLT lettuce wrap inside the tortillas for a breakfast or lunch idea!
- Replace the tortilla in this Greek Salad Wrap with one of the keto tortillas.
- Four double the zucchini, use one of these keto wraps to as the base for a Veggie and Hummus Wrap.
Tips for the Best Low-Carb Tortillas
- The quality of your tortillas will depend greatly on how much moisture you get out of the zucchini, if the zucchini is soggy the tortillas will be soggy.
- If you use 1/4 cup measuring cup, this recipe makes 12 tortillas at 1.2 net carbs each.
- If you use a 1/2 cup measuring cup, this recipe makes 6 large tortillas at 2.4 net carbs each.
More Keto Zucchini Recipes:
- Buffalo Chicken Zucchini Boats
- Keto Zucchini Fries
- Grilled Chicken and Zucchini Skewers
- Cheeseburger Zucchini Boats
- Cheesy Zucchini Breadsticks
Get the Recipe: Keto Tortillas (low carb + keto)
Ingredients
- 2 large zucchini, shredded
- 2 large eggs
- 2 cups shredded cheddar cheese
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- 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.- Bake 15 minutes and carefully flip the tortillas.
- Bake 3-5 minutes until the tortillas are set and have begin to lightly brown as shown.
Notes
- The quality of your tortillas will depend greatly on how much moisture you get out of the zucchini, if the zucchini is soggy the tortillas will be soggy.
- If you use 1/4 cup measuring cup, this recipe makes 12 tortillas at 1.2 net carbs each.
- If you use a 1/2 cup measuring cup, this recipe makes 6 large tortillas at 2.4 net carbs each.
How long will these last if you want to make a bunch ahead for a meal? Would you put them in fridge and then reheat? Or leave them out at room temp? Thanks!
Tiffany
Phlanx’s Marketing Specialist
have you tried partially dehydrating the shredded zucchini before mixing with egg and cheese? we may experiment with this!
Are the pictures of the 1/4 cup sized tortillas or the 1/2 cup sized tortillas?
Hi, these are all the 1/4 size
Did you try this? I am also curious about dehydrating it.
Can you give me an idea of how much shredded zucchini you used? Some of my zucchini have become LARGE. 🙂
Hi Tania, sure, this is roughly 3 (almost heaping) cups of freshly shredded zucchini, so once dried out really well it is around 2 cups. I hope this helps! Enjoy!
Delicious! Made one fried in olive oil on the stove and turned out really well. Topped with smoked salmon and cream cheese.
Hmm. Has anyone tried freezing these for storage after zucchini season is over?
I’m going to try using as a pizza crust
I could not believe how well this worked! Absolutely delicious and held together just like normal tortillas. I don’t think I will ever use flour tortillas again when making fajitas at home.
This was so great ! Thanks for sharing this!
Me gustaron todas las recetas con calabacín,las voy a probar todas,soy fans de los cakabacines