Low-carb zucchini tortillas

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.

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.
USMetric
4 servingservings

Ingredients

  • 20 oz. 550 g zucchini, shredded
  • 1½ cups 350 ml (175 g) shredded cheese
  • 2 2 large egglarge eggs
  • 1 cup 225 ml (100 g) almond flour
  • 1 tbsp 1 tbsp (10 g) ground psyllium husk powder
  • ½ tsp ½ tsp salt

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Rinse the zucchini but don't peel it. Shred and squeeze out excess liquid.
  2. In a big bowl, mix zucchini with shredded cheese, eggs, almond flour, psyllium husk, and salt. Combine to a smooth batter.
  3. Divide the batter into portions. Shape each portion into a ball and flatten each ball with moist hands to form the tortillas. Make them as thin (and round) as possible, approximately 10″ (25 cm) in diameter.
  4. Bake in the middle of the oven for 20-25 minutes or until light brown.

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9 comments

  1. Christine
    about the Tortillas - I think you left out a step. The recipe goes from spreading out the mixture to flattening the ball.
    Thanks,
    Chris
    Reply: #2
  2. Kristin Parker Team Diet Doctor
    <blockquote>
    about the Tortillas - I think you left out a step. The recipe goes from spreading out the mixture to flattening the ball.
    Thanks,
    Chris
    </blockquote>Thank you, I've asked the recipe team for clarification!
  3. Kayleigh
    Can the almond flour be substituted for coconut flour? If so, how much would be recommended?
    Reply: #4
  4. Kristin Parker Team Diet Doctor
    <blockquote>
    Can the almond flour be substituted for coconut flour? If so, how much would be recommended?
    </blockquote>We have not tested this recipe with coconut flour instead of almond flour.
  5. Honeymay
    Wonder if this can be dairy free by using mozzarella "style" shreds?
  6. PaulC
    How long will it keep for after baking them?
    Reply: #7
  7. Kristin Parker Team Diet Doctor
    <blockquote>
    How long will it keep for after baking them?
    </blockquote>They will generally keep for 3-5 days but may get a little soggy depending on your climate.
  8. Berna
    Could we pan fry the individual tortillas instead of baking in the oven?
    Reply: #9
  9. Kristin Parker Team Diet Doctor
    <blockquote>
    Could we pan fry the individual tortillas instead of baking in the oven?
    </blockquote>We have not tested these pan fried. The bottom may burn before the top cooks through and they may fall apart when flipping.

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