Whenever I’ve attempted a keto wrap recipe, it has been a complete disaster. The wraps either didn’t hold together enough to cook or were not flexible enough to roll. And when they were, they tasted terrible. Some recipes for keto wraps include a lot of dairy, but I really wanted a dairy-free version.
So, after much practice, I finally cracked it! This keto recipe is bendy, tastes good, and is also dairy-free! Plus, it comes together in one bowl, which is super convenient. Here is how to make them.
Ingredients (makes six wraps)
3 cups almond flour
3 tbsp xanthan gum
3/4 tsp salt
3/4 tsp baking powder
2 tbsp whole flaxseed
1 1/2 tbsp olive oil
10 tbsp water
Step-by-Step Instructions
Step 1: In a mixing bowl, combine the dry ingredients.
Step 2: Add the oil and water to make the dough.
Step 3: Gently work the dough (this aids in binding with xanthan gum).
Step 4: After letting it rest for 10 mins, divide the dough into six parts and shape each into small balls.
Step 5: Take the balls one at a time and put them between two pieces of parchment. Then, use a flat circle to squash them down into discs. Roll them out to ⅛ inches thick. You may want to trim them a bit into circles after rolling.
Step 6: Transfer the wrap to a pan over medium to high heat. Cook each side for two minutes.
Tips for Perfect Almond Flour Wraps
- Use a non-stick skillet or griddle on medium heat. Cooking too fast on high heat can cause the wraps to dry out and crack.
- Place the dough between two sheets of parchment paper and use a rolling pin to achieve an even thickness. This ensures uniform cooking and prevents tearing.
- Almond flour requires a balanced ratio of wet to dry ingredients. Too much liquid can make the dough sticky, while too little can make it crumbly. Aim for a dough that is soft but not tacky.
- Opt for finely ground almond flour to ensure a smooth, pliable texture. Blanched almond flour, which has the skins removed, works best for wraps.
Variations and Filling Ideas
Great keto-friendly fillings for wraps include grilled chicken, avocado, leafy greens, cheese, and low-carb vegetables. You can also use deli meats, eggs, and various spreads like guacamole or hummus for added flavor.
Storage and Shelf Life
Store the cooked almond flour wraps in an airtight container in the fridge for up to one week. You can also freeze them for up to three months. To reheat, simply warm them in a pan or skillet over medium heat or in the microwave for a few seconds.
Watch the Video Version Here:
FAQs
Yes, you can prepare almond flour wraps ahead of time. Store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage. Reheat on a skillet or microwave before serving.
Add seasonings like garlic powder, onion powder, or herbs to the dough to enhance the flavor. After cooking, brush the wraps with garlic butter or herb-infused oil for an extra burst of taste.
Yes, these almond flour wraps are naturally gluten-free. They are made from ground almonds and do not contain any wheat or other grains that typically contain gluten.
Almond Flour Wraps (Keto-tastic!)
Ingredients
3 cups almond flour
3 tbsp xanthan gum
3/4 tsp salt
3/4 tsp baking powder
2 tbsp whole flaxseed
1 1/2 tbsp olive oil
10 tbsp water
Instructions
Step 1: In a mixing bowl, combine the dry ingredients.
Step 2: Add the oil and water to make the dough.
Step 3: Gently work the dough (this aids in binding with xanthan gum).
Step 4: After letting it rest for 10 mins, divide the dough into six parts and shape each into small balls.
Step 5: Take the balls one at a time and put them between two pieces of parchment. Then, use a flat circle to squash them down into discs. Roll them out to ⅛ inches thick. You may want to trim them a bit into circles after rolling.
Step 6: Transfer the wrap to a pan over medium to high heat. Cook each side for two minutes.
Nutrition Facts
- Serving Size: 1 Wrap
- Calories: 384
- Fat: 33g
- Carbohydrates: 16g (5g net carbs)
- Fiber: 11g
- Protein: 13g
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