2 large zucchini, shredded
2 cups shredded cheddar cheese
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 375 degrees F.
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.
Transfer the VERY dry zucchini to a mixing bowl and combine with the shredded cheddar, eggs, baking powder and salt.
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.
These Keto Zucchini Tortillas make the BEST breakfast tacos! Each tortilla is about 1 net carb each!