keto zucchini tortillas

keto zucchini tortillas

  • To Prepare: Take fifteen minutes.
  • 20 minutes for cooking
  • Thirty-five minutes total
  • Yield: Approximately 8 tortillas


  1. two medium-sized zucchini
  2. Two big eggs
  3. Half a cup of almond flour
  4. Grated Parmesan cheese, 1/4 cup;
  5. garlic powder, 1/2 teaspoon
  6. Half a teaspoon of powdered onion
  7. 1/4 tsp salt
  8. 1/4 tsp black pepper
  9. To grease, use cooking spray or olive oil.


  • To prepare the zucchini, grate them using a food processor or box grater. After grating the zucchini, place it in a fresh kitchen towel and press off any extra moisture
  • .Mix the ingredients together: Grated zucchini, eggs, almond flour, grated Parmesan cheese, onion powder, garlic powder, salt, and black pepper should all be combined in a big mixing basin. Until all components are well incorporated, mix well.
  • Prepare the tortillas: Over medium heat, preheat a nonstick skillet or griddle. Apply a thin layer of frying spray or olive oil to the skillet. Using the back of a spoon or spatula, put approximately 1/4 cup of the zucchini mixture onto the skillet and shape it into a thin, circular tortilla. Continue,
  • making more tortillas, making sure to leave space between them. Cook until the color turns golden brown. tortillas until they are cooked through and have a golden brown color, 2 to 3 minutes per side. Using a spatula, carefully flip them over to fry the other side.
    Again: Grease the skillet as needed in between batches and keep cooking the remaining zucchini mixture in batches until all the tortillas are cooked.
    Serve: After cooking, take the zucchini tortillas out of the griddle and allow them to cool a little before cutting into wedges. Incorporate them into your preferred keto-friendly meals as a low-carb substitute for conventional tortillas.

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