Egg Free Gluten Free Keto 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.

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.

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 GLUTEN-FREE KETO WRAPS

Steps:

• Combine psyllium husk, tapioca flour, arrowroot, coconut flour, baking powder, salt, and onion powder in the bowl of a food processor; blend until well combined. Add hot water and olive oil; blend until a soft dough is formed. Divide dough into 6 equal parts. Roll out each ball to a 5-inch disc between two sheets of parchment paper.
• Heat a 6-inch iron skillet over medium-high heat and grease with cooking spray. Place wrap on the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.

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.

KETO EGG ROLL WRAPPERS

Steps:

• In a food processor, add your almond flour, coconut flour, baking powder, salt and xanthan gum. Pulse a few times until evenly mixed.
• In a small bowl whisk the eggs and add the apple cider. Slowly add the egg mixture into the flour mixture in the food processor. Mix until dough forms.
• Remove the dough and wrap it in plastic wrap. Refrigerate for 30 minutes. This will make the dough less sticky and easier to use when you roll it out.
• Use parchment paper and rolling pin to make a large rectangle with the dough and cut 4x4 egg roll wrapper sized squares out with a butter knife or pizza cutter. The dough is naturally sticky that it seals nicely once filled. If it's too sticky use a little xanthan gum on your hands or parchment paper.
• Fill the dough into one of the 4x4 egg roll wrappers and fold it like the directions up ablove.
• If you want to bake it, preheat oven at 425 F and put the egg rolls on a tray with parchment paper (not on a silicone mat) and bake it for 15 minutes or until crispy.
• If you want to fry it, then put the tray in the refrigerator for 15 minutes. Fry the egg rolls in avocado or vegetable for 4 to 5 minutes on each side or until golden brown.
• Serve right away with your favorite side sauce.