Zucchini Keto Tortillas Recipe

Zucchini Keto Tortillas

These soft, flexible zucchini keto tortillas are a delicious low-carb alternative to traditional flour tortillas. Made with shredded zucchini, cheese, eggs, and a few pantry staples, they’re perfect for tacos, wraps, quesadillas, or breakfast burritos.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 tortillas

Ingredients

  • 2 medium zucchini (about 500 g), shredded
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (100 g) shredded mozzarella cheese
  • ¼ cup (25 g) grated Parmesan cheese
  • ¼ cup (30 g) almond flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper

Optional:

  • 1 tablespoon chopped fresh parsley or cilantro

Instructions

Step 1: Prepare the Zucchini

Grate the zucchini using the large holes of a box grater.

Place it in a bowl, sprinkle with the salt, and let it sit for 10 minutes. This helps draw out excess moisture.

Transfer the zucchini to a clean kitchen towel or several layers of cheesecloth and squeeze out as much liquid as possible. This step is essential for sturdy tortillas.

Step 2: Make the Mixture

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

In a large bowl, combine:

  • Squeezed zucchini
  • Eggs
  • Mozzarella cheese
  • Parmesan cheese
  • Almond flour
  • Garlic powder
  • Onion powder
  • Oregano
  • Black pepper
  • Fresh herbs, if using

Mix until everything is evenly combined.

Step 3: Shape the Tortillas

Divide the mixture into 6 equal portions.

Place each portion on the prepared baking sheet and flatten into a circle about 6–7 inches (15–18 cm) wide and about ⅛ inch (3 mm) thick.

Smooth the edges with the back of a spoon.

Step 4: Bake

Bake for 18–22 minutes, or until the tortillas are lightly golden and firm around the edges.

For extra flexibility, avoid overbaking.

Step 5: Cool

Allow the tortillas to cool on the baking sheet for 5 minutes, then carefully peel them from the parchment.

If you’d like a slightly crisp exterior, briefly cook each tortilla in a dry skillet over medium heat for 30–60 seconds per side.

Serving Ideas

Fill your zucchini keto tortillas with:

  • Grilled chicken
  • Ground beef
  • Pulled pork
  • Shrimp
  • Scrambled eggs
  • Bacon and avocado
  • Turkey and cheese
  • Grilled vegetables
  • Tuna salad
  • Taco fillings

They’re also delicious for quesadillas, wraps, or mini pizzas.

Storage

Refrigerator:
Store in an airtight container for up to 4 days.

Place parchment paper between each tortilla to prevent sticking.

Freezer:
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tips for Success

  • Squeeze the zucchini as dry as possible for the best texture.
  • Use freshly shredded mozzarella for better melting.
  • If the mixture seems too wet, add 1–2 tablespoons more almond flour.
  • Let the tortillas cool slightly before handling—they become sturdier as they cool.
  • Warm them briefly before filling to make them more pliable.

Nutrition (Approximate, Per Tortilla)

  • Calories: 110
  • Protein: 8 g
  • Fat: 8 g
  • Net Carbohydrates: 2–3 g
  • Fiber: 1 g

Final Thoughts

These zucchini keto tortillas are a simple, flavorful way to enjoy wraps and tacos while keeping carbohydrates low. They’re soft enough to fold, sturdy enough to hold your favorite fillings, and packed with cheesy, savory flavor. Make a batch ahead of time and keep them in the refrigerator for quick, healthy meals throughout the week.

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