Egg Free Gluten Free Keto Wraps Recipes

EGG WRAPS RECIPE (GLUTEN-FREE, PALEO, KETO, LOW-CARB)

Steps:

• Preheat 8 inch non-stick skillet over medium heat.
• Whisk together egg, almond flour, water and salt & pepper to taste in small bow.
• Pour into preheated pan and swirl around to evenly coat.
• Cook 1-2 minutes till starting to brown around edge. Flip and cook another minute.

KETO EGG WRAPS

Steps:

• Lightly grease a 6-8 inch non stick skillet with oil and warm over a medium heat.
• While the pan in heating, whisk one egg in a small cup or bowl.
• After the pan has fully heated up, pour in the whisked egg. Swirl the pan around or use a spoon to spread the egg evenly across the bottom of the pan to form a full circle. Sprinkle a pinch of salt and pepper across the top of the egg as it cooks.
• Let cook 30-60 seconds until the edges are cooked then gently flip over to cook on the other side And cook another 30-60 seconds.
• Transfer the egg to a plate to cool and then repeat with the remaining eggs.
• Once made these wraps can be kept 1-2 days.

LOW CARB FLATBREAD WITH NO EGG, NO DAIRY, NO GLUTEN, NO NUTS

Steps:

• Prepare the Dough
• Combine the coconut flour, psyllium husk, baking soda and salt, if using, in a medium bowl. Stir well to combine and remove any lumps.
• Add the coconut oil and mix until well-combined.
• Add the water and mix until well combined. Let sit for 5 minutes for the liquids to distribute.
• The mixture should have a doughy texture. If it's too thick to be pliable, add a little more water. If it's too runny, add a tsp more psyllium husk. If adjustments were made, let the dough rest another 5 minutes.
• Roll the Rounds
• Method 1 (easier): divide the dough into 6 equally-sized balls and press or roll each until about 1/4 inch (1/2 cm) thick.
• Method 2 (more perfect circles): divide the dough into 4 equally-sized balls. Roll each ball between two pieces of parchment paper until about 1/4-inch (1/2 cm) thick. Cut out a circle using a bowl, pan-lid, or other template. Collect the scrap dough to make your last 2 flatbread rounds.
• Oven Method (easier)
• Place the rounds on a parchment-lined baking sheet and cook in a pre-heated 350F/ 180C oven until beginning to brown, about 10 minutes.
• Flip the rounds and continue cooking until light brown, about 2-4 more minutes.
• Stovetop Method (prettier)
• Lightly oil a large skillet with a little coconut oil on a paper towel. Heat over medium-high.
• Place a flatbread round on the skillet and cook until bottom is beginning to brown, about 3-4 minutes.
• Flip and continue cooking until the bottom is beginning to brown, about 1-3 minutes more.
• Stack on a plate and continue with the next flatbread.

EGG-FREE KETO WRAPS

Steps:

• Grind the chia, linseed and psyllium in a processor until smooth. Place ground mixture with remaining dry ingredients in a medium bowl and stir really well so the chia and psyllium don't coagulate when the liquid is added.
• Add the water and EVOO to the dry mixture and stir until you can form a pliable dough. Allow the dough to sit for about 10 minutes so it becomes more pliable.
• Divide the dough into approximately 6 pieces to create wraps. Roll each piece into a smooth ball.
• Using quality baking paper, place one piece of dough onto a piece of paper, squash it down a little and place another sheet of paper on top. You can draw a guide on the back of the baking paper to assist with obtaining a round shape if desired.
• Using a rolling pin, flatten the dough out until very thin, using a roll and rotate the paper motion, rolling the dough outwards to create a circular shape.
• The dough should end up about 2-3 mm/ .13 " thick and roughly the size of a small dinner plate. Roll these thinner rather than thicker as they are very pliable and they will puff very slightly when cooked. If you roll it too thin and it doesn't hold together, simply roll it into a smooth ball again with your hands and reroll with a rolling pin.
• Heat some EVOO- extra virgin olive oil in a frying pan on medium heat.
• Gently peel the flat bread off the paper and cook on each side for 2 minutes until slightly brown, oiling the pan again when required when you flip the bread over. Roll out your next wrap while the previous one is cooking.
• Turn the heat down if browning too much. Remove from pan and oil the pan ready for the next flat bread to cook.

EASY 4-INGREDIENT LOW-CARB KETO WRAPS

Steps:

• Whisk eggs and almond milk together in a bowl until well combined.
• Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
• Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.