Featured Image; Stack of Low Carb Zucchini Tortillas on a plate with two fingers picking one up.

Low Carb Zucchini Tortillas

Written by on in Breakfast, Healthier Choices, Low Carb
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Tasty Low Carb Twist on Tortillas

Low Carb Zucchini Tortillas stacked on a black plate with two fingers picking one up.

These Low Carb Zucchini Tortillas are not only low-carb wonders, but they taste amazing, are healthy for you, and leave you feeling satisfied too.

Low Carb Zucchini Tortillas are Versatility and Healthiness Rolled into One.

My quest for a low carb, but healthy alternative to flour or corn tortillas led me to unexpected discovery. These Low Carb Zucchini Tortillas aren’t just tasty, they’re also super versatile. You can use them for all sorts of things, like wraps, soft tacos, enchiladas, no noodle lasagna or just as a snack with your favorite dip. Plus, they’re low-carb and gluten free, so they’re perfect if you’re trying to eat healthier without sacrificing flavor. Try my Low Carb Folded Zucchini Tortilla Wrap Recipe.

Ingredients

  • 3 medium size grated zucchini
  • 1/4 cup grated onion
  • 1 teaspoon salt
  • 3 eggs
  • 3 tablespoons almond flour
  • 4 tablespoons grated parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Cooking spray
  • Parchment paper

Crafting the Tortillas

Instructional; A hand grating a zucchini on a grater.

First you’re going to shred the zucchini and onion and put the mixture in a colander.

Instructional; Grated zucchini in a colander.

Next, there’s a trick, sprinkle it with salt and let it sit. Why? Because this helps get rid of extra water from the zucchinis, making sure our tortillas turn out just right, so don’t skip this step. Let sit for 20 minutes.

Instructional; A hand pressing on grated zucchini in a colander.

Push on mixture with a cheese cloth or several paper towels.

Instructional; Liquid draining out of grated zucchini in a colander.

It’s important that you drain as much water as possible.

Instructional; Low Carb Zucchini Tortillas recipe ingredients in a glass bowl.

Transfer zucchini to a large bowl. Add almond flour, parmesan cheese, garlic powder, and onion powder. Mix well. In a separate bowl beat eggs until light and fluffy. Add to the zucchini mixture and toss well.

Instructional; Low Carb Zucchini Tortillas recipe ingredients in a glass bowl.

Line a 13×18 cookie sheet with parchment paper and coat with cooking spray.

Drop zucchini mixture on the cookie sheet. With a spatula, spread and form a thin round tortilla.

You can make these whatever size you like.

Instructional; Six uncooked Tortillas on a parchment lined baking sheet.

3 tablespoons of mixture will make a 5 inch round tortilla. Recipe will make 9 tortillas.

1/3 cup of mixture will make an 8-inch round tortilla. Recipe will make 5 tortillas.

Instructional; Six cooked Tortillas on a parchment lined baking sheet.

Bake at 400 degrees for 20 minutes.

Low Carb Zucchini Tortillas stacked on a black plate.

Make up a batch and freeze them for later.

Game Changer For Your Eating Plan

These Low Carb Zucchini Tortillas will undoubtably be a game-changer for your low carb or gluten free eating plan. With simple ingredients and a bit of creativity, you can whip up something that’s both delicious and good for you. So, next time you’re craving something tasty, give these tortillas a try. Your taste buds will thank you!

1 – 5 inch tortilla: Calories 76, Net Carbs 2.1, Protein 4.5 grams, Fat 4.8g

1 – 8 inch tortilla: Calories 136, Net Carbs 3.8, Protein 7.8 grams, Fat 8.7g

Keep in mind that these nutritional values are approximate and can vary based on factors like the specific brands of ingredients used and any variations in measurements. Additionally, the size and number of tortillas produced from the recipe can affect the per-serving nutritional content.

Low Carb Zucchini Tortillas
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Low Carb Zucchini Tortillas

Recipe by Andrea's KeepersCourse: AnyCuisine: Low CarbDifficulty: Easy
4-10

5-9

servings

These Low Carb Zucchini Tortillas are not only low-carb wonders, but they taste amazing, are healthy for you, and leave you feeling satisfied too.

Ingredients

  • 3 medium size grated zucchini

  • 1/4 cup grated onion

  • 1 teaspoon salt

  • 3 eggs

  • 3 tablespoons almond flour

  • 4 tablespoons grated parmesan cheese

  • 1/4 teaspoon black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • Cooking spray

  • Parchment paper

Directions

  • Place shredded zucchini and onion in a colander. Sprinkle with salt and mix well. Let sit for 20 minutes. The zucchini will release excess moisture. Push on mixture with a cheese cloth or several paper towels to drain as much water as possible. Don’t skip this step, as it is critical in making this recipe successful.
  • Transfer zucchini mixture to a large bowl. Add almond flour, parmesan cheese, garlic powder, and onion powder. Mix well. In a separate bowl beat eggs until light and fluffy. Add to the zucchini mixture and toss well.
  • Line a 13×18 cookie sheet with parchment paper and coat with cooking spray.
  • Drop zucchini mixture on the cookie sheet. With a spatula, spread and form a thin round tortilla. You can make them whatever size you like.
  • 3 tablespoons of mixture will make a 5 inch round tortilla. Recipe will make 9 tortillas.
    1/3 cup of mixture will make an 8-inch round tortilla. Recipe will make 5 tortillas.
  • Bake at 400 degrees for 20 minutes. Make up a batch and freeze them for later!

    5 inch tortilla: Calories 76, Net Carbs 2.1, Protein 4.3g, Fat 4.8g,
    8 inch tortilla: Calories 136, Net Carbs 3.8, Protein 7.8g, Fat 8.7g,
  • Keep in mind that these nutritional values are approximate and can vary based on factors like the specific brands of ingredients used and any variations in measurements. Additionally, the size and number of tortillas produced from the recipe can affect the per-serving nutritional content.