Keto Zucchini Flatbread Wrap Recipe for Low-Carb Meals

Quick Keto Zucchini “Flatbread” Wraps

Learn how to make simple, low-carb zucchini flatbread wraps that are perfect for quick lunches, sandwiches, or wraps.

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Course: Main Course

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 2 wraps

Calories: 153kcal

1 large zucchini, grated (14 oz)
2 large eggs
4 oz cheese of choice, shredded (1 cup) I use mozzarella cheese
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp dry seasonings of choice I use garlic powder, onion powder, dry Italian seasoning
filling of choice

Preheat the oven to 350°F (175°C). Line an 8 x 12 inch baking sheet with a silicone mat or parchment paper. Grate the zucchini, wrap it in paper towels, and squeeze out as much liquid as you can. Place the drained zucchini into a food processor.
Add the eggs, shredded cheese, salt, pepper, and your chosen dry seasonings to the processor. Pulse a few times to combine, then process for 20 to 30 seconds until the mixture is smooth and uniform. Pour the batter onto the prepared baking sheet and spread it evenly with the back of a spoon.
Bake for 20 to 25 minutes, or until the edges are golden and the surface is no longer wet. Remove from the oven and let it sit in the pan for 10 minutes so it firms up. Gently loosen the flatbread with a large spatula.
If the underside remains moist, transfer the flatbread back to the lined baking sheet with the moist side up and bake for an additional 3 to 5 minutes until dry. Cool in the pan 5 minutes, then move to a wire rack and allow it to cool completely before handling.
When cooled, cut the flatbread into halves or the size you prefer. Use it for wraps, sandwiches, or any recipe that calls for flatbread. Fill with your favorite fillings and enjoy.

Serving: 1wrap | Calories: 153kcal | Carbohydrates: 1g | Protein: 25g | Fat: 4g