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Every time I browse the keto hashtag on Instagram, I find myself staring down pictures of amazing looking keto wraps. The only problem? Most of these low carb wraps aren’t vegan, or if they are vegan, they’re not gluten free. What’s a vegan low carber with Celiac to do in a time like this? Get to the recipe drawing board to make her own vegan keto wraps!
I’m using chickpea flour here, which, while a little higher in carbs, actually works wonderfully in concert with the coconut flour, and adds a little bit of depth and protein. I’m really excited about how these turned out, and can’t wait to start adding them to my daily meals! They’re a bit time-consuming to make, but well worth it. I haven’t found ready-made gluten-free vegan keto wraps, so this is really all I’ve got for now!
Notes on making Vegan Keto Wraps:
- Make sure the pan has a sufficient amount of oil. I use a silicone brush to spread a layer of oil, so that it’s even.
- If the pan isn’t hot enough, the batter will stick and the wraps will be difficult to remove from the pan, so be patient and wait for the pan to heat (maybe give it five minutes or so from when you turn it on).
- This is another patience thing – the wraps truly do need about five minutes per side. It’s annoying, yes, but otherwise, they will stick and then fall apart when you try to flip them. Just be patient!
- These become more pliable as they rest, so it’s actually helpful to make a little stack of them as you chug along.
- I like to buy whole flaxseeds, and then grind them in a spice grinder as I use them. This keeps them from oxidizing as quickly.
Vegan Keto Wraps (gluten free, nut free)
Ingredients
- 2 tbsp flaxseeds ground
- 2 tbsp coconut flour
- 1/4 cup chickpea flour
- 1/4 tsp salt
- 3/4 cup warm water
- olive oil for frying
Instructions
- Pour about 1 tsp of olive oil in the pan, and spread it around evenly. Heat the pan on medium heat for about 5 minutes.
- While the pan is heating, combine ground flaxseed and about 1/4 cup warm water and stir. Let this mixture sit until the flaxseed becomes a little gooey.
- Slowly add in the rest of the water, then stir in the coconut flour, chickpea flour and salt. Make sure there are no lumps!
- Let this mixture sit for a minute or so, until the water has been absorbed.
- Scoop out 2-3 tbsp worth of batter onto the hot pan, and spread it out carefully so that your wrap is about 5-6" in diameter.
- Cook for about five minutes, until the pancake releases relatively easy, and is golden on the bottom. Flip and cook for another five minutes.
- Repeat this step with the remaining batter.
Notes
Nutrition
Hi, I just want to tell you that I’ve made your peanut butter chocolate cookies and I LOVE YOU. Can’t wait to try the pies! Thank you thank you thank you!
😀
Ah!! Thank you so much for this comment! I’m so excited that you liked them!! 😀
This totally made my whole day!!
Hello,
Thanks for the recipe.
Can I replace the chickpea flour with almond flour.
Chickpea is not available where I live.
Thanks
Hi Raghda! You could definitely replace the chickpea flour with almond flour, so long as it is finely ground. 🙂
I hope you enjoy the recipe, and thanks for commenting!
Can you order it on Amazon that’s what I do
HI – can you make these without the flour? I am confused bc your Keto book recipes uses no flour, but this recipe does. Keto and confused! THX
Hi Kristi! Sorry for the delay here – this is actually a totally different recipe than the one in the ebook! This one is a little higher in carbs, and the ebook version is one of a few recipes that can only be found there. 🙂
Exactly, just starting to find the vegan gf recipes which are very welcome.
It has along been thought we are one or the other, but having gf doesn’t mean we don’t care about
animals too!
I love flatbreads as I enjoy making completely mad dips and piling them up with huge mounds of various salads or cooked veg/lentils/beans and making a real mealof it
Yum! I do the same thing with wraps – sometimes they don’t even close there’s so much inside!
What’s the best way of spreading the batter? Mine was pretty thick and sticky and I was only able to make 3 inch rounds
Hi Celina, if it’s still too sticky after resting for 5-10 minutes, you can just sprinkle a little bit of ground flax on top (like you might when rolling out pizza dough or something similar). I also find rolling the dough out between parchment paper or silicone baking mats to be really helpful in keeping it from sticking! 🙂