In the pursuit of a delicious yet keto-friendly culinary adventure, these Zucchini and Cheese Tortillas stand out as a flavorful and low-carb alternative. The recipe begins with the meticulous preparation of zucchini, a low-carb vegetable, shredded and squeezed dry to eliminate excess moisture. This crucial step ensures that the tortillas achieve the desired consistency. Combined with eggs, shredded cheddar cheese, baking powder, and a pinch of salt, the resulting dough becomes the foundation for these delectable tortillas.

The baking process transforms the dough into thin, golden circles with a subtle crispness, ready to cradle your favorite keto-friendly fillings. Whether you opt for grilled chicken, avocado, lettuce, or sour cream, these tortillas provide a versatile canvas for creating satisfying and nutritious keto meals. The simplicity of the ingredients and the straightforward preparation make these tortillas an excellent addition to a beginner’s keto meal plan.

Speaking of which, a beginner’s keto meal plan can further enhance your journey into the world of low-carb living. Kickstart your day with a nutrient-packed omelette featuring spinach, feta cheese, and cherry tomatoes. For lunch, savor a grilled chicken salad adorned with mixed greens and creamy avocado, drizzled with a low-carb dressing. Dinner can be a delightful affair with baked salmon, complemented by asparagus and a side of cauliflower mash. Snacking is kept simple with a handful of nuts or cheese cubes. Remember to stay hydrated with plenty of water and enjoy herbal teas or black coffee without added sugars. This well-rounded plan ensures a tasty and satisfying introduction to the keto lifestyle.




  • 2 large zucchini, shredded
  • 2 large eggs
  • 2 cups shredded cheddar cheese
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Preheat the oven to 375 degrees F.
  2. Shred the zucchini and place in a sturdy dish towel. Squeeze as much moisture as possible from the zucchini. When you feel like you’ve gotten as much as you can out unroll the towel and allow it to rest for several minutes then try again. Do not skip the second step, the zucchini needs to be extremely dry.
  3. Transfer the VERY dry zucchini to a mixing bowl and combine with the shredded cheddar, eggs, baking powder and salt.
  4. Scoop the dough out using a 1/4 cup measuring cup for small tortillas, or 1/2 measuring cup for large tortillas and place on silicone lined baking sheet and pat into a very thin circle. The only moisture should be from the egg