Today I’m creating a low-carb zucchini tortillas recipe. As you know, I’m on a low-carb diet. I have a huge collection of low-carb recipes. You can find them in my blog. I’m sure you’ll like them.

If you’ve tried to make a “real” tortilla from scratch, you know that the process is not always successful. For example, many times the dough falls apart or is very sticky, and even more frustrating, the tortillas are never round. I’ve been experimenting with a few tortilla recipes for the past few weeks and have finally found something that works great! … For the dough, I actually used a recipe that I found in a book called “The New Artisan Bread in Five Minutes a Day” but any low-carb tortilla recipe will do just fine.

When it comes to low-carb eating, there are several ways to go: you can stick to junk food and be happy with your weight loss, you can avoid all foods that are low carb, or you can follow a low-carb eating plan. The problem with the first two options is that they’re not particularly healthy, since they’re packed with empty calories that you could be eating in better ways. The problem with the last option is that you can’t eat anything you want, since you need to stay in ketosis to avoid gaining weight back.. Read more about baked zucchini wraps and let us know what you think.


Zucchini tortillas with low carbs



Looking for a unique way to tie your dinner together? These zucchini tortillas are tasty and flexible. To make a low-carb hand-held dinner, stuff them with taco meat or any other filling of your choice.

15 + 25 meters Medium



  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Using parchment paper, line a large baking sheet.

  2. Squeeze any extra moisture from the shredded zucchini with a tea towel or your hands. In a large mixing bowl, combine the zucchini, shredded cheese, eggs, almond flour, psyllium husk, and salt until a thick batter forms.

  3. Scoop out equal amounts of batter onto the baking sheet, allowing space between each scoop. With moistened hands, flatten each piece into thin, circular tortillas about 10′′ (25 cm) in diameter.

  4. Bake for 20-25 minutes on the center rack, or until gently browned. Allow to cool before serving.

There are many ways to make chicken tortillas : roll out some dough (then roll it out some more and cut it into strips), or cheat and use store-bought tortillas. But for the health seeker, these are not the best choice. You can get low-carb tortillas by making your own, but it’s very labor intensive and time consuming. One way that makes them quick and easy is to use zucchini, a vegetable that is also a great source of fiber.. Read more about keto zucchini taco shells and let us know what you think.

This article broadly covered the following related topics:

  • zucchini tortillas keto
  • zucchini tortillas with almond flour
  • zucchini tortillas delish
  • zucchini tortilla casserole
  • keto zucchini taco shells

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