Egg-Free Gluten-Free Keto Wraps recipe

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Ingredients

2 tablespoons psyllium husk
¾ cup tapioca flour
¼ cup arrowroot
2 ½ tablespoons coconut flour
½ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon onion powder
¼ cup hot water, or more as needed
1 tablespoon olive oil
cooking spray

Nutrition Info

118.3 calories
carbohydrate: 23.9 g
cholesterol: : -
fat: 2.8 g
fiber: 2.8 g
protein: 0.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 189.6 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

These tasty homemade keto wraps are the most fabulous starting point for any quick and easy meal. These wraps are perfect for an egg-free, low-carb, gluten-free, and paleo diet.

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