Low carb zucchini tortillas
Looking for something special to bring your meal together? These zucchini tortillas are versatile and delicious. Stuff them with taco meat or any other filling of your liking to create a low carb hand-held meal.
- 1¼ lbs 550 g zucchini, unpeeled, and shredded
- 1½ cups (6 oz.) 350 ml (170 g) shredded cheese
- 2 2 large egglarge eggs
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- ½ tsp ½ tsp salt
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Making low carb simple
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the shredded zucchini in a tea towel or use your hands, and squeeze out any excess liquid. Add the zucchini to a large bowl, and mix together with the shredded cheese, eggs, almond flour, psyllium husk, and salt until it becomes a smooth batter.
- Scoop equal portions of the batter onto the baking sheet, leaving space in between. Flatten each portion with moist hands, forming thin and round tortillas, approximately 10″ (25 cm) in diameter.
- Bake on the middle rack for 20-25 minutes, or until lightly browned. Set aside to cool.
Thank you, I've asked the recipe team for clarification!
We have not tested this recipe with coconut flour instead of almond flour.
They will generally keep for 3-5 days but may get a little soggy depending on your climate.
We have not tested these pan fried. The bottom may burn before the top cooks through and they may fall apart when flipping.
I placed a section of parchment paper in a baking sheet and lightly coated it with butter. I scored them but didn't roll out each individually. They came out really well, just like the picture!
Glad the parchment paper was helpful and they worked out for you!
We have not found a good substitute for the psyllium in this recipe.
It's a great recipe! So glad you love it!