Here’s an easy, flexible, low-carb Keto Zucchini Tortilla recipe — soft, bendable, and perfect for tacos, wraps, or quesadillas!
🥒 Keto Zucchini Tortillas (Soft & Bendable)
Ingredients (6 tortillas)
- 2 cups grated zucchini (lightly packed)
- 2 large eggs
- ½ cup almond flour
- ¼ cup shredded mozzarella (helps them stay flexible)
- 1 tbsp psyllium husk (optional but highly recommended for firmness)
- ½ tsp salt
- ¼ tsp garlic powder (optional)
- ¼ tsp oregano or Italian seasoning (optional)
Instructions
1. Prep the zucchini
- Grate the zucchini.
- Place in a towel and squeeze out as much water as possible.
(You need it dry for flexible tortillas!)
You should end up with about 1 cup tightly packed zucchini after squeezing.
2. Mix
In a bowl combine:
- Zucchini
- Eggs
- Almond flour
- Mozzarella
- Psyllium husk
- Salt + seasonings
Stir until a soft batter/dough forms.
Let it sit 5 minutes to thicken (psyllium activates).
3. Shape
Line a baking sheet with parchment.
Spoon 6 even rounds of mixture and spread into thin circles (about 6 inches).
Tip: Wet your hands or a silicone spatula to spread them smoothly.
4. Bake
Bake at 375°F (190°C) for 12–15 minutes, until edges look dry.
5. Optional final crisp
For more tortilla-like texture:
- Flip each tortilla
- Bake an additional 3–5 minutes
Or lightly pan-sear each side for 30–60 seconds.
Nutrition (per tortilla, approx.)
- Calories: 55
- Net Carbs: 1.5g
- Protein: 4g
- Fat: 3g
⭐ Variations
Cheese Taco Shell Version
Skip the almond flour → use 1 cup mozzarella + 1 cup squeezed zucchini.
Spicy Version
Add chili flakes, taco seasoning, or jalapeño.
Herb Wrap Version
Add basil, parsley, or cilantro.
