share this post

Zucchini Tacos Shells – keto, 1.6 g net carbs!

Jump to Recipe Print Recipe Save! Pin This Recipe! Rate it!
4.9 from 265 votes
Carine Claudepierre -
keto zucchini tortillas

Zucchini Tacos Shells are easy healthy keto tachos shells to hold your favorite keto food ! It contains only few ingredients, plus there is a paleo, cheese free recipe option for those who don’t tolerate dairy.

KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

What are zucchini tacos shells ?

Zucchini tacos shells are wheat-free tortillas recipe, soft and flexible to replace store-bought tortillas on a keto diet. Bonus, those zucchini tacos shells required only 4 simple ingredients including a paleo and vegan recipe option. Let’s see all you need to make this easy zucchini recipe.

KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

Keto zucchini tacos shells, paleo and vegan options !

Those delicious tacos shells are perfect for any diet. While we recommend the keto version to limit carbs, we also provide a vegan and paleo recipe option for those who don’t eat eggs or dairy.

  • Grated Zucchini – make sure you pat dry the zucchini with absorbent paper or in a towel to remove all the water/juice from the vegetable
  • Grated cheese – mozzarella provide the best texture. If you are on a vegan or paleo diet, use arrowroot flour or tapioca flour
  • Egg or chia egg if you are on a paleo vegan diet. A chia egg is simply the combination of 1 tablespoon of chia seed with 3 tablespoons of water. Stir and set aside for 10 minutes until it has an egg-like texture.
  • Coconut flour  – make sure you use fresh coconut flour with no lumps
  • Spices – it is optional to add spices to your batter but it can add delicious extra flavors. The best addition are 1/2 teaspoon of garlic salt, paprika, oregano or cumin.

Those tacos shells are soft, flexible and easy to roll. You can fill them with any mexican filling like chicken, avocado, shredded lettuce or tomatoes.

KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

How to eat your tacos?

Those tacos can be eaten in replacement of your regular store-bought tortillas. They are delicious with chicken fajita, beef fajita, Greek chicken souvlaki or simply roasted vegetables if you are vegan.

KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

Are you new to Keto?

Keto Quick Start Guide

Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!

  • This field is for validation purposes and should be left unchanged.

Others keto wrap recipes

Those keto tacos shells are great to add zucchini to your plate or to use your leftover summer zucchini. However if you don’t  have zucchini on hands and you crave a good tortilla you can try the others keto wraps recipes below:

Leave me a comment or share a picture of your creation with me on instagram!  

xoxo Carine

Recipe Card

KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

Zucchini Tacos Shells

1.6gNet Carbs
Zucchini tacos shells are the easiest homemade tortillas to boost your taco Tuesday night with extra greens, taste and few carbs.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

My Macros

To get yours, join Sweetashoney Members!
Net Carbs
Author: Carine Claudepierre
6 tortillas
4.9 from 265 votes
Leave A Review Print The Recipe


Keto tacos shells

  • 1 cup Grated zucchini packed, squeezed in a towel to remove all zucchini juice - about 4 small size zucchini
  • ½ cup Grated Mozzarella hard mozzarella, not soft or grated cheddar
  • 1 large Beaten Egg
  • 2 tablespoons Coconut Flour
  • 1 teaspoon Oregano
  • ½ teaspoon Garlic Salt or sea salt

Paleo taco shells (cheese-free)

  • 1 cup Grated zucchini packed, squeezed in a towel to remove all zucchini juice - about 4 small size zucchini
  • cup Arrowroot flour packed - arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
  • 1 large Beaten Egg *see vegan note
  • 2 tablespoons Coconut Flour
  • 1 teaspoon Dried oregano
  • ½ teaspoon Garlic Salt
Keto quick start guide
New to Keto? Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!


  • Preheat the oven to180°C (350°F).
  • Prepare a baking tray covered with baking paper. Slightly oil the paper with olive oil to prevent the tacos shells from sticking to the paper. Set aside.
  • Wash the zucchinis, keep the skin on and use a grater to finely grate the zucchinis. Squeeze the grated zucchinis with your hands to extract the juice. The best is to wrap grated zucchini in a clean towel and squeeze them to release all the liquid. Discard the zucchini juice. Press the grated zucchini into a measuring cup until it reaches 1 cup.
  • In a large mixing bowl, add grated zucchini, beaten egg, grated mozzarella cheese (or arrowroot flour if paleo), coconut flour, oregano, and garlic salt.
  • Combine all the ingredients with a spoon first, then use your hands to squeeze the batter and make sure all the ingredients come in contact. The fiber from coconut flour will absorb the moisture slightly dried the batter. The batter stays moist but not runny. If runny, add 1 extra tablespoon of coconut flour. This can happen if you didn't remove all the zucchini juice properly.
  • Scoop about 3 tablespoons of batter and place on the prepared tray.
  • Using your finger, press the batter until it forms a thin circle. Make sure there is no hole left in the batter or the shells may be fragile.
  • Repeat until you form 6 medium 10-cm tortillas of or 4 large as you like. The nutrition panel is for 6!
  • Bake for 20-30 minutes or until the shells get brown on the side and hold together.
  • Cool down on a rack to keep them moist.
  • Eat hot or cold with Mexican filling or roasted vegetables.

Storage and freezing

  • Store in an airtight container in the fridge for up to 3 days.
  • Rewarm filled in a sandwich press or rewarm the single taco shell in a pan, 1 minute on both sides before using it as a shell.
  • You can freeze the shells in an airtight container, placing a piece of parchment paper between each shell to prevent them from sticking to each other.
6 tortillas
Paleo nutrition panel, per shells: 56 kcal, 1.1 g fat, 9.6 g carbs, 1.4 g fiber, 1.9 g protein.
Egg-free/vegan note: 
Stir 1 tablespoon chia seed with 3 tablespoon water, set aside 10 minutes, and use as an egg replacement.
You can fill those zucchini tortillas with any wet or dry filling of your choice like roasted vegetables, grilled chicken, greens, spinach, avocado, grated carrots, nuts or seeds, etc.
Nutrition panel is for one tortilla using an egg. The recipe makes 6 zucchini tortillas.
Tried this recipe?Mention
Nutrition Facts
Zucchini Tacos Shells
Amount Per Serving (1 keto shell)
Calories 55 Calories from Fat 29
% Daily Value*
Fat 3.2g5%
Carbohydrates 2.8g1%
Fiber 1.2g5%
Sugar 1.2g1%
Protein 3.9g8%
Net Carbs 1.6g
* Percent Daily Values are based on a 2000 calorie diet.

Keto zucchini taco shells


Keto Meal Plan
Limited Time Discount!
Zucchini Taco Shells
Healthy Zucchini Taco Shells. 5 ingredients. Coconut Flour Paleo. Low Carb. Gluten free. #taco #healthysnacks
Paleo Zucchini tortillas recipe zucchini tacos
KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    138 thoughts on Zucchini Tacos Shells – keto, 1.6 g net carbs!
    • There is two recipe options in the recipe card. The first one is the keto option it doesn’t use arrowroot flour. The second one is the paleo one, it doesn’t use cheese by arrowroot flour. Use the first recipe option for low carb keto ! Enjoy, XOXO Carine

  1. 5 stars
    I just made the zucchini taco shells! They turned out nicely! I haven’t made any tacos out of them yet, I’m not sure they will last that long! They’re delicious by themselves! Thank you!

  2. I am so happy to find this, I cant eat alot of things and the options are great thanks. ( I cant have wheat, gluten, egg, no form of dairy at all, no nuts either. So I’m pretty stuck.

  3. 5 stars
    Made these today. Salted the zucchini as per one of the comments. Worked perfectly and we both loved it. Used as an accompaniment to soup. One pop up message appears in the middle of text when trying to read or write this comment, on iPad, which is a little annoying. Recipe great!

    • Thanks for the lovely feedback. Usually all pop up can be closed by a little star on top right of the pop up. Can you tell me more about it and send me screen shoot on my email or instagram so I can help fixing that, as this shouldn’t happen of course! Thank you, Carine

    • There is absolutely no problem to make this recipe salt free! Salt is use to flavor the tortillas but the recipe will perfectly work without it. Maybe use garlic powder to add a little flavor without adding sodium. Enjoy the recipe. XOXO Carine.

    • I wouldn’t say yes as I did not try myself. But, I wouldn’t suggest to sub for almond meal anyway because it contains less fiber than coconut flour and it won’t hold together as a tortilla. The combo of coconut flour and arrowroot flour is the best to achieve that texture. XOXO Carine.

  4. I’m going to try this with the coconut flour and oat flour since that’s what I have hopefully it works ??

    • I am sure it will ! Enjoy the recipe and report back ! I love to hear you story on my recipes. XOXO Carine.

  5. 5 stars
    These are so good that I’ve made them twice in the past 7 days! Next time, I will definitely double the recipe. I sprinkled the grated zucchini with a little salt so they would give up more moisture and let them drain in a strainer for about 30 min and then squeezed out the remaining water. I love carbs, but actually preferred these to the flour tortillas my boys were eating.

    • Thanks for your lovely feedback! I am so glad you love them and I adore your little note on zucchini !So clever 🙂 Thanks for taking a minute to share with us. Have a great day, XOXO Carine.

  6. 5 stars
    Hello, I’ve been struggling to find a recipe for a sandwich wrap that is approved for an AIP diet (with eggs reintroduced). All of them left much to be desired until this recipe! It’ll be so nice to have a food that tastes so good that I don’t feel deprived!

    • I am so glad in works for your diet! I am not dieting but LOVE to make recipes that help everyone in a stage of their life. Enjoy the blog my friend. xoxo Carine.

  7. 4 stars
    I really really wanted this recipe to work for me but it just didn’t. I squeezed as much moisture as I could from the zucchini but I just don’t think it was enough. By the time I realized it only option was to add more coconut flour. They patted out nicely, just like the picture, but once in the oven, they never set. They just didn’t cook. My plan is to try again once my feelings aren’t hurt anymore…haha…but that may take a while.

    • 5 stars
      I added a little salt to the zucchini after grating to get them to give up more water and then drained them in a fine strainer and then squeezed out the rest of the water. Worked like a charm.

    • Hi, I never had any problem with this recipe, that is so weird. Did you use a egg or chia egg? If your batter is too wet it is better to add more arrowroot flour because coconut flour tend to make food crumbly. I wish you give it a second try, I never had an issue with this recipe or read any negative comment about it. I am sure it will work next time! xoxo Carine.

    • Hi, You must use coconut flour in this recipe it helps absorbing the extra water from the zucchini. Enjoy the tortillas. xoxo Carine.

  8. 5 stars
    I made this for dinner… awesome!! I substituted
    Bobs red mill gluten free flour( red bag) for the arrowroot because I didn’t have any. I made a wrap
    My filling was chicken salad with avocado
    and cole slaw. In the chart you should change
    The cooking time to 20-30 mins from 15 minutes. I can’t wait to make again!

    • Thanks for this lovely comment. I am so glad you love the recipe. I usually don’t have any problem with the cooking time using the original recipe. It may have take longer as you choose to use a different flour. Thanks for reading the blog! xoxo Carine.

  9. 5 stars
    Have you ever tried this with fresh frozen zucchini? We have a ton still frozen in our freezer from our garden and I’m wondering if they would work here?

    • Hi, I wouldn’t say yes as I did no try myself. Look at the recipe video the trick is to squeeze out the zucchini water to make soft taco shells. So if you freeze grated zucchini make sure you pat dry the zucchini very well with absorbent paper before using in this recipe. Enjoy the recipe on the blog! Carine.

    • Hi Rosy, I did not create this recipe regarding a specific diet. It is a healthy tortilla recipe to add veggie in your diet using wholesome nourishing ingredients only. I am not familiar with the diet you mentioned above so I would not say yes or no about eating those lovely zucchini tortillas. I would recommend you to cross check the ingredient list of my recipe with the ingredients allowed in your diet to ensure it fit! Enjoy the blog, Carine.

  10. I have a small freezer full of zucchini from my garden last year! Have you tried making them with frozen zucchini instead of fresh?

    • Hi Heather, I wish I could grow zucchini as well as you do and freeze some ! I never tried the recipe with frozen zucchini but I am sure it will work. Simply make sure that you squeeze the grated zucchini really well in your hands to remove the water before adding them to the batter. Enjoy the lovely tortillas. xoxo. Carine.

    • I am sure it will works perfectly for enchiladas Christine ! Let me know how it goes and if you love them 🙂 Those are definitely my family favorite tortilla recipe for taco night. Enjoy! xoxo Carine.

  11. 5 stars
    I just mad these per the instructions. They are wonderful plain, warm. I am serving them tonight with black beans, avocado, tomato , onion and some salsa.I am so glad my husband wants to eat healthier and is not picky 🙂 Now just to stay out of them until dinner.

    • Hi Jody, that is wonderful! I love to read positive comments like that and I love your tortillas fillings! Makes me hungry right now ! I hope to see you soon on the blog ! xoxo Carine.

  12. 5 stars
    I’ve made these a few times and like them better than other tortilla/flat breads that I’ve tried. Since I am trying the AIP diet, I made a big batch yesterday with the flax egg. They came out good again. A little chewier and a bit drier, but still good. I may have baked them a bit long also, as I made larger ones than previously, and I like to toast them to warm them up, so…..

    • Hi Cathy! your comment is so useful! Thanks for taking some time to share all your tips to make those homemade tortillas egg free! I never used flax eggs in this recipe but I am really thinking about giving it a try. Thanks for testing my recipe and good luck with the AIP diet! Have a great day. Carine.

  13. 5 stars
    You are so very talented, thanks for the recipe, I can’t wait to try it!! Do you think I could fry the tortillas instead of baking them??

    • Hi Tamara, I never fried them and I think they will be too crispy to use as a tortilla. It may looks like a thin fritter. Also I prefer to bake food to avoid excess oil and you can bake all the batter at once – much easier to serve the whole family at the same time. Let me know if you try to fry them but I would not recommend this option. XOXO. Carine

  14. Hello, I wanted to ask if I could use almond flour as a substitute for arrowroot? If not, is arrowroot the same as cornstarch? Thank you.

    • Hi Zoila, I never tried the recipe with almond flour and I think it may not work as a substitute to arrowroot powder in this recipe. Arrowroot powder looks like cornstarch in texture so yes it will be a great alternative to arrowroot powder in this recipe. However cornstarch and arrowroot powder are two distinct/different flour – one is extracted from corn and the other one from the rhizomes of tropical plants. If you can find tapioca flour it will be even better – and healthier – as a arrowroot powder replacement. I hope it helps ! Carine.

    • Hello! You can easily keep those for 4 days in the fridge. I like to store them in an airtight plastic box at the bottom of my fridge. Simply rewarm few seconds in the microwave before eating or eat them cold – tasty as well! Enjoy the recipe ! I hope you find even more tasty recipes on my blog to try. xoxo Carine.

    • Hello! Sorry if it was not clear ! As I explain in the instruction you must squeeze the fresh grated zucchini with your hands to remove all the zucchini juice. Then you measure your grated zucchini in a cup measurement tool. I meant by dried the grated zucchini after you remove all their juice. It is a very important step or the tortilla will be too wet and it won’t form a tortilla. I hope it makes more sense now. I am French and I do my best to write the blog in English from New Zealand. I apologize if sometimes my english looks a bit funny! But trust me, this recipe is super easy and SO delicious that you will never buy any tortillas from the store 🙂 Enjoy the recipes on the blog! Talk to you soon, Carine.

    • Hi Cynthia, I am so sorry for the late reply. I had a baby 2 weeks ago and I am currently on maternity leave. I did the calculation for you and those lovely zucchini tortillas only contains 8.4g of net carbs per tortillas. You will create 6 beautiful tortillas with this recipe. This is the full nutritional breakdown for you ! Enjoy the recipe. And if you love very low carb tortillas you should also check my spinach taco shells – video provided too- recipe is here.
      Nutrition panel per zucchini tortillas
      Calories: 78 kcal
      Fat: 2.5 g
      Net carbs: 8.4 g
      Carbs: 10.7 g
      Sugar: 0.8 g
      Protein: 3.3 g
      Fiber: 2.3 g

  15. Great recipe!! Only once you warm up in the microwave it is not healthy anymore because all vitamins are lost. It’s just filling after that…

    • You don’t have to use a microwave. It is really up to you to steam the grated zucchini in a steamer or choose the fastest microwave option. A steamer will work like magic too simply required a little more patience. Have a try ! Carine.

  16. These were delicious! I made them exactly as specified. My husband liked them too and he is not generally one to readily try a new healthy recipe but these smelled so good coming out of the oven he grabbed one and ate it. I made turkey and avocado wraps for dinner- so yummy. Thank you?

    • Hi Julie! I love turkey and avocado wrap too 🙂 I am so glad your family enjoy those tortilas. As you said they are delicious even for picky healthy eaters and so easy to make. I am also having a great success with my carrot taco shell and spinach taco shell with my family. I recommend you to try them for your next taco night ! We are huge taco fans and those healthier version are always great to sneak some extra veggies into our diet. Thank you again for your lovely message and see you soon on the blog! Carine.

    • Hi Nicole, sure ! both works perfectly. The most important is to squeeze out the water from the grated zucchini to have soft tortillas.

  17. Hi my granddaughter has severe excema and cannot have dairy gluten or nuts so she cannot have coconut flour do you have a recipe for tortillas she could have?

    • Hi Linda, It sounds very difficult for your little one ! I would suggest to swap the 2 tablespoons of coconut flour by buckwheat flour – a gluten free flour rich in fibre with a and that gives a great texture to those tortillas too. Let me know if she like it! Happy cooking 🙂 Carine.

  18. These look amazing! I can’t wait to try them. I love your picture of the shells with your filling. Can you tell me what you filled them with? I know you mentioned putting grilled chicken, salad, carrots, etc., but I want to make them exactly like the picture. Thank you!

    • Hi Jessica, Thank you for this lovely comment! The filling on the picture is a combo of grated carrots, grilled chicken, thin tomatoes slices, fresh lemon , chilli pepper and I sprinkle poppy seed on top. Drizzle aoili and you have got the most delicious chicken zucchini taco 🙂 Enjoy ! Thanks for following the blog! xoxo. Carine.

  19. I e made this recipe twice now and my husband and I really love it. I will need to double and even triple the recipe and freeze now that I read that it can be done. Thanks for this.

    • Sure you can freeze those very well! It is a great idea to always have some healthy tacos on hands for taco night right? 🙂 I hope you find even more healthy recipe on the blog, you should try my carrot taco shell recipe here too delicious! xoxo Carine.

        • Hi Tatiana, As for the carrot taco shells I bake them and freeze them on a zip plastic bag. I add a piece of baking paper between each tortilla to avoid them to stick together when frozen. I defrost the tortilla at room temperature on a rack in less than 1 hour and rewarm then by 30 seconds burst in the microwave. xoxo. Carine.

  20. Hi. I made these and the outside cooked (but did not get the golden color in your photos), but the inside did not really cook. What did I do wrong? I want to try again! Thank you.

    • Hi Mylene, my first question will be did you substitute any ingredient in the recipe? If the outside is cooking faster it probably means that the center of the tortillas was thicker in the center. Also another thing could be that you did not squeeze out all the water from the zucchini leaving some moisture in the batter that make it harder to cook. Finally if it is not golden and the outside crisp too fast it could be a too warm oven. Always cook on fan bake mode to ensure that the tortillas cook well evenly. I hope this help! It is a delicious recipe and I make it all the time without any issue so it should work for you too 🙂 See you soon on the blog Mylene.

    • Hi Renee, Absolutely! I do this all the time and it works like magic. Simply froze the tortillas as you do for regular tortillas – I put mine in a zip plastic bag. Then, defrost an hour before eating. I love to rewarm the defrost tortillas 20 seconds in the microwave too but it is up to you. Enjoy the recipe! See you soon on the blog. xoxo. Carine.

  21. I Just barely saw this today (7/22/16)!!! Looks amazing, can’t wait to try it. So the taco shells bake flat – I’m guessing they are a sort of “soft taco” feel?

    • Hello! Yes it is more like a soft taco shell but really, this taste delicious and it is so easy to make that I recommend you to try one day! Thanks for browsing the blog, Hope to see you around soon again. Have a great day, Carine.

  22. Hi!

    I was wondering if you could freeze the cooked tortillas? I definitely grated too many zucchinis and would like to save them for another meal later on.

    Thanks in advance!

    • Hi Sasha, Sorry for the late reply it was the week end here in NZ. Yes, you could freeze the cooked tortillas. I did this last time and it works very well. i recommend to freeze them in a zip plastic bag and to add a piece of parchment paper between each cooked tortillas to prevent from sticking together. It is also easier if you want to defrost only few tortillas from the batch. I defrost them for 2 hours at room temperature on a cookie rack. Then, rewarm in the microwave for 15s-30s max and add my filling. Enjoy Sasha! I hope you will find more yummy recipes around the blog. xoxo Carine.

    • Hi Laura, Unfortunately as I said in this post the coconut flour is very important BUT I have got another taco recipe you can try! It is using carrots (but you can swap by same amount of zucchini if you are more into zucchini) Recipe is a carrot taco shell here. I hope you find something you like on this little blog 🙂 See you soon, xoxo Carine.

  23. These look super delicious and healthy. Have you ever made these ahead and frozen for easy weeknight use? Any advice? Thank you so much for sharing these on your blog.

    • Hi Erin, those zucchini tortilla are absolutely delicious, you will definitely love them! I never tried to frost the batter but however I did prepare the batter the night before a party and it keep well in the fridge. I store my batter in a large mixing bowl covered with cling wrap to avoid moisture to goes in. If it gets a bit too moist the next day I simply sprinkle a bit more of arrowroot flour until it gets the right consistency – the one you had the day before when you place the bowl in the fridge. It works well too but take a little lone to bake as the batter is very cold. I usually like to make the recipe only few hour before and to double up the ingredients to make more 🙂 those little tortillas are very popular! Thanks for coming back on the blog! Always a pleasure to share my recipes with passionate healthy foodies like you ! Carine

  24. I used baking paper and my shells still stuck to the paper and were very difficult to get off. A layer stuck to the paper when I finally did pry them off. Any suggestions? Should I use baking spray?

    • It must be “wax paper” which ALWAYS sticks to everything :). Parchment paper never sticks to anything at all. People usually do confused these two and don’t pay attention when they grab them from the shelf.

      • Hi Sarah, I always use parchment paper also known as baking paper in New Zealand. As you said it never sticks to anything. I love it ! Thanks for adding this lovely comment. I am sure it will help LOTS of readers to make this recipe with no problem ! Carine.

    • Hi Mary, this is really weird! It never happened to me. Did you change any ingredients in the recipe that may have change the texture of the tortillas? what oven temperature did you use? Usually if you lay a thin layer of batter and bake until the borders are just crispy it is still soft in the centre and super easy to unstick from the baking paper. You could try to add baking spray it could help! Let me know! Carine.

    • Hi Stephanie, Great t hear that ! I hope you enjoy those lovely tortillas. So healthy and simple ! Carine.

  25. Hi Carine!

    Where have these been all my life? I made them just as directed and they turned out amazing. I did overcook a bit and a few of the sides were crunch and made great chips!

    I’m going to use this recipe for both soft shells and chips.

    Thanks much!

    • Hi Shelly, thank you so much for your lovely comment. I am glad you love this recipe and found alternatives to eat those tortillas. I will definitely try the chips soon ? see you soon. Carine

    • Hi Clarissa, I am not a nutritionist and I prefer to not provide nutritional information on my blog. I believe that cooking from scratch using wholesome ingredients is what keep my body healthy and I never watch my calories or carbs for each food I make. All my recipes use flour rich in fiber with less net carbs than regular white flour but I do not follow a strict low carb diet where I have to watch the carb closely. I hope you will try this recipe anyway as it is really good and trust me way healthier than store bought tortillas ! Enjoy, carine

  26. I’d like to make this low carb, what can I substitute for the arrowroot flour? Can I just use more coconut flour?

    • Hi Sandy, Unfortunately it will not work if you substitute arrowroot flour by coconut flour – the dough will be crumbly and you will not get the right consistency to form tortilla. I would rather use one more egg and a handful of grated cheese. However, if you like low carb tortillas you can try my spinach soft tacos recipe made of eggs, cheese and ground almonds, recipe is here.. I hope it helps ! Carine.

  27. Hi! Thanks so much for posting this recipe. I’m hoping to make this today! I have no issues with gluten. Do you have any thoughts on me subbing regular flour for the arrowroot and coconut flour?

    • Hi Natalie, YES! those zucchini tortilla are loaded with vegetables and all good for you. You will need 1 cup of zucchini. Carine.

    • Hi Annie, That is a good question. Technically, arrowroot flour is not the same as tapioca flour. Arrowroot flour is produced by a plant called maranta but the tapioca flour is extracted from the root vegetable cassava. However, in my recipes I always noticed that both works pretty much the same way. I did the zucchini tortillas with both kind of flour and they react the same way with the same amount. I tend to prefer arrowroot flour because it support low temperature better and it is convenient if I plan to freeze the food. Anyway both are very volatile/fine flour difficult to measure precisely, and even if the recipe call for a specific number of tablespoon you may have to play a bit adding a little bit more until the batter gets well together. It is a pretty easy, tasty and healthy tortilla recipe and I hope you will try them!

      Enjoy Annie.

  28. I really wanna try this recipe, but is there anything I can sub the coconut flour for??? Maybe cornstarch or oat flour?

    • Hi Angie, I really like coconut flour because it is an healthy flour, full of fibre and in this recipe the fibre absorbs really well the extra moisture from zucchini. However, oat flour may work too but you will probably have to add a bit more to form a batter that hold together. Oat flour has slightly less fibre than coconut flour. I would recommend to switch coconut flour by oat flour using the same amount then, if it is too moist and does not hold together gradually add more oat flour (or even arrowroot flour) 1 tbsp at a time. I hope it works 🙂 Merry Christmas ! Carine.

      • Hi Allie! I just read your comment now ! You are awesome! It is great to know that we can make those tortillas egg free using olive oil and ground flaxseed! I will give it a try and update my recipe with your lovely recipe alternative. Huge thank you for sharing your positive experience! I hope you enjoy those tortillas. Carine.

      • Can be a substitute for egg. Not sure how it would hold up.. thanks for the recipe cant wait to try

        • Hi Allie, I never tried the recipe with a egg substitute. I believe it would work with a chia egg. Let me know if you give it a try ! Thanks for reading my blog! Carine.

    • Oh Sorry .. P.S. I’ve used the flax seed with zucchini to make tortillas before in a dehydrator, so it should work as well in the oven.

      • Hi Judy, thank you so much for always taking some time to come back on the blog and tell us how you customized my recipes! I love the idea of making those egg free so I will definitely try the flaxseed option. I just bought some ground linseed this week end and zucchini are still in season so a nice time to try your recipe! Thanks again Judy!!! Carine.

    • You can use ground flax seed 1 Tbsp. ground flax seed to 3 Tbsp. of water. Mix it and let it sit a few minutes until it becomes gooey. Also, Ener-G is an egg replacement that can be bought in many grocery stores or on Amazon. 2 Tbsp. cornstarch plus 2 Tbsp. water equals one egg as well. Arrow root or Tapioca powder can also be used. My bet is on the flaxseed or Ener-G.

    • Hi Michelle, I am not sure but it may work if you add more arrowroot flour something like 2-3 tablespoon instead of 1 egg. I might be crispier though. If you try something could you please let me know ? 🙂 I am curious to know if this recipe could be easily made vegan ! Carine.

        • Hi, I recommend chia egg, I know this option works very well. I never try flax egg in this tortilla recipe so I won’t recommend it. Let me know if you try this 🙂 XOXO Carine.

      • 5 stars
        I use the Vegan Egg relacement ..its very healthy & you only need 1 tbsp of the Rep. Powder with 3 tbsp of water ..mix & ready .powder can be stored in the frig for a long time !✌??

          • I think Laura meant replacement powder, it is a egg replacement powder that you can buy from the supermarket.

        • Amazing! I love both option – my husband is vegan and I am always making the egg free recipe for him. So tasty ! Thanks for taking sometime to add your lovely feedback. XOXO Carine

      • 5 stars
        Have you tried ground flax? I use that for most egg subs. When there’s enough liquid, use it dry.when it’s an egg sub I mix a bit of water or melted coconut oil to get it like a paste.

        • Hi Angie, Yes I did try ! I recommend to use 1 tbsp. flax seed meal (ground flax seed) with 2 tbsp water. Add the flax seed meal and water into a small mixing bowl. Stir to combine and let rest for 5 minutes to thicken. Add to the tortilla recipe in place of the egg. Enjoy the recipe and thanks for reading my blog! See you around 🙂 xoxo Carine.

        • I am not sure applesauce is a great option in this recipe as it will add a high sweet taste to the tortillas. Chia seeds would work better or simply add a little more arrowrrot powder until the dough is thick enough to be spread on the baking paper. Enjoy the tortillas! Happy New Year. Carine.

      • I read somewhere the liquid from canned garbanzo beans makes an excellent egg substitute. Maybe it’d work for this?

          • Hi Rhea, I am not using flaxseed in the recipe if you are looking at the recipe ingredient list I am using a combo of eggs, coconut flour and arrowroot flour. You may have read this in the comment section where some of my readers suggested to switch the egg by a flax egg. I never tried myself so I am not sure this would work in this zucchini tortilla recipe. Let me know if you give it a try! I am always curious to hear about recipe adaptation – specially when it makes my recipe vegan ! Enjoy the recipe and thanks for reading my blog! Talk to you soon, xoxo, Carine.

        • Hi Shannon, yes it does but only if you use it as fluffy egg. It is not s sticky as eggs to replace them in this tortilla recipe. It will make the batter too liquid and won’t hold together I think. It works like magic! See you son on the blog. xoxo. Carine.

      • Hi, I only have coconut flour at home so would it be possible to use more of this instead of both flours? Thanks x

        • Hi Kirsty, unfortunately I think that too much coconut flour will dry out the mixture because coconut flour contains lots of fibre. The mix of both flour is really essential in this recipe to get soft tortillas that hold together perfectly without breaking too. I hope this helps even if this means you have to go shopping before enjoying those yummy healthy tortillas 🙂 See you soon on the blog, Carine.

          • 5 stars
            There is either another recipe online or I tweaked a recipe and only used coconut flour.. Can’t remember which it was, but they turned out perfect and delicious. It’s possible

          • I love to use a combo of flour in those tortillas but I am happy to know that it works also with coconut flour only! Thanks for the lovely feedback and testing my recipes. XOXO Carine.

          • Hi Amy ! Yes sure, then it depends of your diet restriction, are you eating low carb or gluten free ? if yes to both or just one of those, I would use flax meal or psyllium husk. If not wholewheat flour is ok too. Enjoy the lovely tortillas ! XOXO Carine.

          • Hi, you can use tapioca flour or rice flour they both are gluten free as well and same consistency. However use regular white wheat flour if you tolerate gluten. Enjoy! xoxo Carine.

        • Hi Earlene, I am not sure chia seeds will wok well here. However I would recommend to use more arrowroot flour and may be add some psyllium husk to hold the mix together ?! Let me know if you try the recipe vegan. I am always keen to know how my recipes could be adapted to different diet 🙂 Thanks for reading the blog and see you soon! Carine.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.