This is the second keto vegan wrap recipe in a series of 3. The first one made of coconut flour (my personal favorite) was uploaded last Monday. If you are not in favor of coconut flour, then this one made of almond flour may be a good alternative for you. It’s firm, pliable and relatively soft but not as soft as the coconut flour version. It reminds me of the Indian capati which is a good thing as I love capati haha…
You can wrap these babies with just about anything or dunk into curries which is awesome (seriously better than keto bread!) . They can also double up as tortillas if you make them smaller. To create a variety of flavors, just add any herbs, spices or seasonings. As these wraps have no eggs and dairy, they keep well at room temperature for a few days up to a week just covered with a towel. But if you have a hot and humid weather like ours here in Malaysia, then its advisable to refrigerate sooner. Once refrigerated, you can use a pan to warm up the wraps. I have not tried freezing them but I think its doable just like keto bread.
The ingredients for this recipe is somewhat similar to keto bread and the psyllium husk powder (finely grounded) works so well to keep everything together so please do not replace it. Psyllium husk powder is the best replacement for gluten but you need to understand it’s role and how to use it for better results. For this purpose and also what are the other ingredients in keto bread used for, you can head over to another video titled “HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD” to read the details at the description box below the video. This would ensure that you have great success with your low carb / keto breads.
One of the common things that you will find in all the baking recipes here is that they have minimal ingredients, easy and quick to make and requires minimal cleaning. This is why I enjoy making low carb / keto baked goods but also because I am a hopeless baker so I would not attempt any complicated recipes haha…
This recipe makes 7 wraps with a 6″ diameter but you can make them into any size you prefer.
The video on the third and last keto vegan wrap made of flaxseed meal will be uploaded next Monday. This is an interesting recipe which has only 1 ingredient or 2 if you count the water. So watch out for it !
NUTRITION FACTS
Total servings = 7
Per serving;
Net carb = 2 g
Calories = 117
Total fat = 9.5 g
Protein = 3.6 g
INGREDIENTS
Dry Ingredients:-
Almond flour – 1 cup / 120 g
Psyllium husk powder – 3 tbsp / 24 g
Salt – 1/2 tsp
Baking Soda (optional) – 1 tsp
Wet Ingredients:-
Olive oil – 1/2 tbsp
Boiling water – 1/2 cup / 120 g
DIRECTIONS
1. Mix all dry ingredients in a bowl with a spatula until well combined.
2. Add the wet ingredients and mix until it becomes a dough.
3. Knead the dough for 1 minute then mould into a big ball.
4. Place dough on a parchment paper and cut into 4 portions.
5. Leave 1 portion on parchment paper, mould into a ball and cover with another parchment paper.
6. Flatten the dough with your hand then use a rolling pin to shape into a rough circle.
7. Remove top layer of parchment paper, then use a lid or anything round to cut the dough into a proper circle. The size would depend on your preference. In this video, I cut it into a round shape with 6″ diameter. Then remove excess dough and reuse it to create another wrap.
8. Repeat the process until the dough is all used up. For my 6″ sized wrap, I managed to make 7 pieces in total.
9. Brush some cooking oil onto a non-stick pan before starting. Subsequently, you don’t need to add more oil if you’re using a non-stick pan. Place the wrap onto the pan and cook over medium high heat for about 2 to 3 mins on each side. Remove and repeat the process until all the wraps are done.
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Please see description box below video for the full recipe and relevant information. Thank you !
Hola las hice y me gustó el sabor pero se quiebran.
Thx for the recipe. I have a problem with it that mine become very dark ( not burnt or). Why does your dough have light color?
Thank you so much for this recipe! I've added garlic powder, pepper and put it in the microwave (700W) until it was crispy. It's my new go to crackers recipe!
There's no link to printable recipe for this one?
Hi, thank you very much for the recipe. Why is the baking soda optional ? Does it serve and purpose with the texture or anything like that?
Great recipe! Thank you! I add a Tbs of ACV to give them a little 'yeasty' flavor, too.
Wow! Love it!👍🏻👍🏻👍🏻
The psyllium husk must be finely grounded or not? Thanks
Can we use flaxseed powder in place of psyllium husk ?
Can you refrigerate leftover dough?
What does fat/oil do in this kind of foods?
can I replace psyllium husk with xanthan gum?
OH MY GOODNESS!!! Finally a wrap recipe that tastes amazing!! I was about giving up, looking at so many recipes, tried most of them and was so disappointed, tonight we had family BBQ and I made yours at the last minute, decided to make half recipe since I thought oh well it will probably end up in the garbage but omg it turned out perfect and tasted so good, ended up with two wraps and left over dough which I made crackers with, put it in the oven for few minutes, sprinkle sesame and sea salt, boy oh boy unbelievable tasty, THANK YOU, THANK YOU SO MUCH, made sure to follow you and going to try more of your recipes, applauses for a job well done ♥️♥️♥️
Those are NOT
Thank you so much for this recipe, it is so simple and easy to make. I was able to make them in a jiffy and it tasted good too ☺️
Great recipe! My family loved! Only regret is not making a double batch.
Definitely weight your ingredients instead of using cup/spoon measurements and check your nutritional labels to see what are the serving sizes in grams – that helped me understanding the importance if weighting each ingredient. For example 24gr of the psyllium husk im using are about 4 tablespoons but the recipe calls for 3, that would have change the consistency and the elasticity of the dough.
I read some comments about being dry/cracking so i double oil but I think I won’t do that next time! It was probably the measurements of the ingredients.
I only have one question: whats the purpose of the baking soda?
I think i will omit it next time because even though its a small amount i can still taste :/
One of the best and simplest recipes I have ever seen. Just made a batch (I could only make two wraps out of mine), but my goodness qood with a side salad and sliced ham this was so filling! The macros with the fibre content is also unreal! Thank you
Have made these several times however when I fold they crack & break! What am I doing wrong?
When i make that
Its broken
What is ur secret engredient that u put on it.
Can i use chia seeds instead of psyllium husk powder?
Growing up Mexican & making torts with my mom, it may be a little known fact BUT… homemade tortillas are never perfectly round, unless a press is used, & we never owned a press. They don’t have to look perfect, they just need to taste great!