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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.
- 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
- 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.
The nutrition facts for this recipe include 1 tbsp of oil for frying the batch.