Description
Homemade keto zucchini tortillas deliver low-carb Mexican-inspired magic straight to dinner plates. Crisp edges and flexible centers make these tortillas perfect for wraps, tacos, and enchiladas you’ll crave repeatedly.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) zucchini, shredded
- 1 cup (120 grams) low-moisture mozzarella cheese, shredded
- 1 large egg, whisked
Seasoning:
- 1 teaspoon salt
Cooking Ingredients:
- 1 tablespoon olive oil or avocado oil, for baking
Instructions
- Prepare zucchini by shredding and placing in a colander. Sprinkle salt and let sit for 10 minutes to extract excess moisture.
- Heat oven to 400F (204C). Cover baking sheet with parchment paper, lightly oiling the surface to prevent sticking.
- Drain zucchini thoroughly by pressing and squeezing out liquid using a clean kitchen towel or paper towels, ensuring maximum moisture removal.
- Combine drained zucchini with mozzarella cheese and whisked egg in a mixing bowl, stirring until ingredients are evenly distributed.
- Portion mixture into approximately 14 cup amounts, spreading each onto the prepared baking sheet and forming 5-inch diameter circular shapes.
- Bake tortillas for 18 minutes, watching for golden-brown cheese coloration and crisp edges.
- Remove from oven and allow tortillas to rest for 5 minutes, then carefully transfer to a serving plate using a spatula for optimal handling.
- Customize with preferred keto-friendly fillings or use as a versatile low-carb wrap alternative.
Notes
- Use high-moisture zucchini for best texture, avoiding watery or overly dried zucchini to maintain tortilla integrity.
- Squeeze zucchini thoroughly to prevent soggy tortillas, ensuring maximum moisture removal through pressing and towel-wringing techniques.
- Experiment with additional herbs like oregano or basil mixed into the base for enhanced flavor profiles without compromising keto guidelines.
- Store cooled tortillas between parchment paper layers in an airtight container for up to 3 days, reheating briefly in a skillet to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 104
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 37 mg