Low Carb Egg Wraps Recipes

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.

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.