Keto Tortillas (low Carb + Keto)

Did you know that zucchini makes a great replacement for corn tortilla chips? I did not know that one could interchange the two.

These fresh, crisp, low fat zucchini tortillas add much needed texture and flavor to any meal or side dish. They are made from the silkiest, freshest zucchini ever harvested and stored. These soft, fluffy, and adaptable little gourds can be used to make low fat, low sodium, high fiber, and low calorie substitutes for meat, cheese, cream cheese, sour cream, cottage cheese, yogurt, meat broth, chicken broth, vegetable stock, mustard, cream cheese, mushroom, turkey, ham, bacon, and all other meats, and seafood!

If you’ve ever made these delicious Healthy Zucchini Tortillas before, please share a review below! The Healthy Zucchini Tortillas we like are easy to prepare in the microwave and an amazing healthy alternative for all your tortilla needs

Tortillas have been around since the early 1900’s when Spain became the first country to introduce this wonderful food into their countries. Tortillas can be made from corn tortillas which can be fried, baked, grilled or even grilled.

This is definitely a healthy alternative to the traditional tortilla. Tortillas can be classified as a type of thin pancake-like bread, which can be filled with vegetables or meat, and are commonly served with chili, meat, or fish. However, these small breads are more than just that.

These tortillas are stuffed with a real egg-y flavorful filling that tastes much like an actual egg salad with chopped vegetables and cheese added to the top. While they are usually served cold, you can always bake them briefly to add a zesty texture and rich flavor. Here’s how you can make a delicious egg-filled tortilla for your next party!

Keto Tortillas (low carb + keto)

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



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!


  • 2 large zucchini, shredded

  • 2 large eggs

  • 2 cups shredded cheddar cheese

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt


  • 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.


  • 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.

Reference : maebells.


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