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!
Servings: 12
Ingredients
- 2 large zucchini shredded
- 2 large eggs
- 2 cups shredded cheddar cheese
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375℉.
- 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 ¼ cup measuring cup for small tortillas, or ½ 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 for 15 minutes and carefully flip the tortillas.
- Bake 3 - 5 minutes until the tortillas are set and have begun to light brown.
- Enjoy them as you wish or store them in an airtight container in the refrigerator for up to 3 days.
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.