Gluten-Free Keto Wraps: What You Need To Know

Keto wraps are a great option for those who want to reduce their carb intake. They are usually made with almond flour and coconut flour, and are soft, pliable, gluten-free, and vegan. They are perfect for using as a keto flatbread, for wraps, tacos, burritos, nachos, quesadillas, and more.

There are several brands that offer keto wraps, such as Maria & Ricardo's, Siete, Mr. Tortilla, NUCO, and Carbonaut. These wraps are also easy to make at home.

Keto wraps can be made with almond flour

Ingredients:

• 3/4 cup + 1 tablespoon almond flour (or 2 cups, depending on the recipe)
• 2 tablespoons coconut flour
• 1 tablespoon psyllium husk powder (or 6 tablespoons whole psyllium husks)
• 1/2 teaspoon baking powder
• 1/4-1/2 teaspoon salt
• 1 tablespoon olive oil (or another oil of your choice)
• 1/2 cup warm water (or 1 cup, depending on the recipe)

Instructions:

• Combine the dry ingredients (almond flour, coconut flour, psyllium husk powder, baking powder, and salt) in a medium-sized bowl and stir to combine.
• Add the wet ingredients (water and oil) to the dry ingredients and mix until a dough forms. You may need to add a little more water if the dough is too dry.
• Knead the dough with your hands or a stand mixer until it is soft and smooth, about 30-45 seconds.
• Divide the dough into 4-6 pieces, depending on how large you want your tortillas to be. Roll each piece into a ball.
• Lightly oil two sheets of parchment paper and place one dough ball between them. Flatten the dough with your hand and then use a rolling pin to roll it out to your desired thickness.
• Heat a large non-stick pan or skillet over medium heat and lightly oil it. Carefully peel off the top layer of parchment paper and transfer the tortilla to the pan, tortilla-side-down.
• Cook the tortilla for 2-3 minutes, then flip and cook for an additional 1-2 minutes.
• Repeat with the remaining dough balls.

These keto almond flour tortillas can be stored in the refrigerator for 3-5 days or frozen for 2-3 months. They are perfect for making wraps, tacos, burritos, nachos, quesadillas, and more. Enjoy!

Gluten-free keto wraps are available at Aldi

Aldi also offers the Superfood Co Low Carb Wrap, which has 5.5g of carbs per wrap. These are smaller than the Simson's Pantry Large wraps but are reportedly tastier. The Aldi wraps are also cheaper than the Simson's Pantry wraps, at $4 for a 210g bag.

Aldi has also offered Folios cheese wraps in the past, although it is unclear if these are still available. The wraps are gluten-free and keto-friendly, and come in Cheddar and Parmesan varieties.

If you are looking for gluten-free keto wraps, Aldi is a great place to check out. They offer a variety of options at affordable prices.

Keto wraps can be made with cheese

Keto Wraps Made with Cheese

Ingredients:

• Pre-shredded cheese of your choice (mozzarella, cheddar, Colby-Jack, provolone, parmesan, etc.)
• Parchment paper
• Optional fillings: deli meats, bacon, lettuce, tomato, avocado, ranch dressing, salami, pepperoni, shredded lettuce, etc.

Instructions:

• Preheat your oven to 350°F.
• Line a baking sheet with parchment paper.
• Arrange four slices of cheese in a square on the parchment paper, slightly overlapping them. You can use any type of cheese that melts well, such as cheddar, Colby-Jack, provolone, or a combination of mozzarella and parmesan.
• Bake the cheese in the oven for 8-12 minutes, until it melts together and forms a wrap. Keep an eye on it to avoid overcooking.
• Remove the cheese wrap from the oven and let it cool for a couple of minutes. This will help prevent cracking when you roll it.
• Add your desired fillings to the wrap. Get creative with your toppings! Some popular options include deli meats, bacon, lettuce, tomato, avocado, and ranch dressing.
• Roll the cheese wrap around the fillings. You can use the parchment paper to help hold the wrap together.
• Cut the wrap in half and enjoy!

These keto cheese wraps are a fun and delicious way to enjoy your favorite sandwich fillings without the bread. They are versatile, cost-effective, and perfect for a quick and easy keto-friendly meal or snack.

Gluten-free keto tortillas can be made with sunflower seed flour

Gluten-free keto tortillas made with sunflower seed flour

Keto tortillas are a great gluten-free alternative to traditional tortillas, which are often made with corn or flour and are not suitable for a keto diet. While there are many keto-friendly tortillas available to buy, you can also make your own at home using sunflower seed flour.

Ingredients

To make gluten-free keto tortillas with sunflower seed flour, you will need the following ingredients:

• Sunflower seed flour (substitute for almond flour)
• Coconut flour
• Xanthan gum or psyllium husk powder
• Baking powder
• Salt
• Apple cider vinegar or another type of vinegar
• Egg
• Water

Method

• Combine the dry ingredients (sunflower seed flour, coconut flour, xanthan gum or psyllium husk powder, baking powder, and salt) in a food processor and pulse until thoroughly combined.
• Add the wet ingredients (apple cider vinegar, egg, and water) to the food processor and mix until a sticky dough forms.
• Wrap the dough in plastic wrap and knead it for a minute or two. This helps to activate the xanthan gum and ensure the dough is malleable.
• Let the dough rest for 10 minutes at room temperature or up to three days in the fridge.
• Heat a skillet or pan over medium heat.
• Divide the dough into eight equal pieces and roll each piece into a ball.
• Roll out each dough ball between two sheets of parchment paper or waxed paper until it is about 5 inches in diameter.
• Transfer the dough to the skillet or pan and cook for 3-6 seconds on each side. Be careful not to overcook, as this will make the tortillas less pliable.
• Keep the cooked tortillas warm wrapped in a kitchen cloth until ready to serve.

Tips and Variations

• Sunflower seed flour has similar properties and fat/protein content to almond flour, making it a suitable substitute for those with nut allergies.
• Coconut flour is unique in its behavior and can be tricky to substitute. However, oat fiber has been suggested as a possible alternative, as it is virtually carb-less.
• Xanthan gum is difficult to substitute due to its unique ability to act as a binder. However, psyllium husk powder can be used as a replacement, although the dough may not be as malleable.
• These tortillas are best eaten fresh but can be stored in the fridge for up to three days or frozen for up to three months.
• To reheat, briefly heat on both sides until just warm (less than a minute).

Gluten-free keto tortillas can be made with xanthan gum

Ingredients:

• 13 tablespoons (98 g) finely ground blanched almond flour
• 1/4 cup (28 g) coconut flour
• 1 teaspoon (4 g) xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 (50 g (weighed out of shell)) egg at room temperature, lightly beaten
• 2 tablespoons (1 fluid ounce) lukewarm water plus more as necessary

Method:

In a food processor, place the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and pulse to combine. If the dough feels dry, add more water by the teaspoonful and process until it reaches the proper consistency. Continue to process until the dough forms a ball.

Transfer the dough from the food processor to a piece of plastic wrap and store in the refrigerator until you’re ready to make the tortillas (up to 4 days). It’s best to allow the dough to chill for at least 10 minutes.

When you’re ready to make the tortillas, heat a nonstick or cast-iron griddle until hot (if using an electric griddle, heat it to 375°F). Unwrap the dough and divide it into 8 pieces of equal size. Working with one piece of dough at a time, roll it into a ball between your palms and then press it into a disk.

Place the dough on a large piece of unbleached parchment paper and top with another large piece of parchment paper. Use a rolling pin to roll the dough into a round about 7 inches in diameter. Carefully remove the top piece of parchment paper and cut out a 6-inch round using a cake cutter or the lid of a pot.

Flip the dough over and carefully pull the paper away. Place the shaped, raw tortilla on the hot griddle and allow to cook, flipping frequently and pressing down with a wide spatula, until it’s opaque on both sides and has developed a bit of colour. Repeat with the remaining dough, stacking the warm tortillas on top of one another.

Storage:

Serve the tortillas immediately, or place a stack in a zip-top plastic bag with a moistened paper towel to keep them moist. They can be refreshed in a hot, dry skillet before serving if desired.

Frequently asked questions