Step into a world of keto-friendly creativity with these versatile and gluten-free Keto Zucchini Tortillas! These nutritious and flavourful tortillas are the perfect canvas for crafting a variety of delicious dishes while keeping your carbs in check. Elevate your keto experience with this lighter alternative that doesn’t compromise on taste or texture.
Makes about 4-6 tortillas.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 cups grated zucchini (about 2 medium zucchinis)
2 large eggs
1/4 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
- Preheat a non-stick skillet over medium heat. You can also lightly grease the skillet with coconut oil or non-stick cooking spray.
- Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture from the zucchini as possible. This step is crucial to prevent soggy tortillas.
- In a mixing bowl, combine the squeezed zucchini, eggs, almond flour, coconut flour, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are fully incorporated.
- Take a portion of the mixture and place it onto the preheated skillet. Use a spatula to flatten and shape the mixture into a thin, round tortilla shape. You can make several tortillas at a time, depending on the size of your skillet.
- Cook the tortilla for about 2-3 minutes on each side, or until it’s golden brown and holds its shape when flipped. Be gentle when flipping to avoid breaking the tortilla.
- Repeat the process with the remaining mixture to make additional tortillas.
- Once the tortillas are cooked, transfer them to a plate and let them cool slightly.
Recipe Source: https://mealire.com/
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