Quick Egg White Low Carb Wraps
We’re back in action today with something a little different, Egg White Low Carb Wraps! This recipe only needs a couple ingredients, you can use them for pretty much anything, and they’re guaranteed to not fall apart!
I’ve been seeing these low carb wraps pop up lately and I don’t think a lot of people know about them or just how easy they are to make. Today, we change that!
To start, you’ll need a small pan (I use an 8” one here), 2 large egg whites, 2 tablespoons of almond flour (any flour should work), and a little optional salt & pepper.
You could also flavor these up however you want. Use different herbs or seasonings depending on what you’re using the low carb wraps for!
Mix those up, turn your burner on medium heat, coat your pan with some non-stick cooking spray, and pour your mix in. Let that cook for 1-2 minutes, flip it, and repeat.
When you’re done, you should have a low carb wrap that is just as solid as a “high carb” one and in a bind, you could also use it as a frisbee. I promise this joke works better in the video!
Keto Friendly
You can make these low carb wraps in bulk or just make them when you need them. I’ve used these for tacos, tuna mixes, breakfast wraps, and much more.
The best part is that they only take a couple minutes to make so there’s really no excuse!
You’re only going to pay about 10 cents a wrap for these which is WAY cheaper than any of the ones you’d find at the store!
I’m sure I’ll get the question, “can I use a larger pan?”. My answer to that is…sure! To compensate, use more egg whites and flour. Keep in mind that the the bigger the wrap is, the more likely it will be that it’s not as food durable.
Try our Low Carb Cheesecake in 2 Minutes!
Let me know what you all use your low carb wraps for below!
Quick Egg White Low Carb Wraps
What We Used
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Ingredients
- 2 Large Egg Whites - or 6 Tablespoons Liquid Egg Whites 92g
- 2 Tablespoons Almond Flour
- Salt - *Optional
- Black Pepper - *Optional
- Seasoning - *Optional (Your choice)
Instructions
- Mix together your ingredients
- Coat an 8’’ pan with some non-sticking cooking spray, turn your burn on medium heat, and pour your mix in
- Cook each side for 1-2 minutes
Video
Notes
- Calories: 129
- Fat: 7.5g
- Saturated Fat: .5g
- Sodium: 172.5mg
- Carbs: 2.5g (Net Carbs: 1g)
- Fiber: 1.5g
- Sugar: .5g
- Protein: 13g
Nutrition
70 Comments
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I used my spice grinder months back and turned my EBBS into a powder. I just added that to the mixture! WOW! I only made one as a test. My husband, daughter, and her boyfriend all tried it and loved it! We’re making them tomorrow, however because I have no idea what to use the leftover egg yolks for and don’t really have a lot of eggs, we’re just going to use the entire egg and turn it into quesadillas. (Hopefully they still come out just as yummy when we use the whole egg. We’re assuming they’ll look more like corn tortillas instead of flour.)
Sorry for my ignorance, but what is EBBS? It probably sounds like a dumb question, but it’s new to me.
Everything but The Bagel Sesame Seasoning
Don’t feel bad Kevin – I don’t know either and can’t see an answer anywhere here. If anyone knows…would be happy to find out!!
I buy egg whites by the litre; no yolks to worry about
I buy egg whites in a carton. No waste of yolks.
Hi just wondering if making in bulk, or for lunch for the week, how do you store them and how long will they keep without having to freeze.
I store mine in bags with the air removed (as much as I can with the straw method). Anything more than a few days I’ll throw in the freezer.
Can I used the entire egg instead of just the egg whites?
Sure but the texture and macros will change.
I cut these up in strips, boil for 2 minutes , drain, then I make a cheese sauce. Mac an cheese. Delicious.
What a great idea!!!! Thank you.
I can’t wait to try this wrap recipe! But now I’m really excited to make pasta out of them. My husband will be over the moon!
I made several of these wraps and love this recipe! I added sesame seeds, garlic and onion powder to go with eggs benedict and bacon brunch. These wraps are soooo much better than grocery tasteless 3 gm carb tortillas! Fortunately, I had frozen several egg whites left over making hollandaise sauce to add to the mix. Unfortunately, grocer brand egg prices continue to rise; $3.39 Grade A Large Eggs 18 ct. Previously, $1.89 six months ago, 45% increase. 🙏
Oooh I’m thinking these will be great for lasagna!
I add 5g psyllium and let rest and thicken. Add a little water to spreadable and then use a crepe pan. Perfect and holds together much better with minimal calories.
Is there a lower fat alternative to almond flour?
How about oat flour?
Egg white powder. Psyllium husk. Egg yolks.
i was wondering about adding rice cauliflower ,,,or finely chopped spinach any comments
Sure!
Hi there, I was wondering.. what if you used the whole egg vers. Egg white? Would that turn out and is there any pros or cons
You’d be fine. Taste/macros will change a bit.
These turned out great. I used a tablespoon of ground sunflower seeds, and two of almond. Used powdered egg white. Best thing about this recipe is not having to add baking powder. I dislike the aftertaste of backing powder.
Not backing powder, baking powder.
I’m in LOVE with this. I bought them in ALDIS for around $5 for 6. I want to make these forever…and never go back to bread. thank you.
Love it! They came out perfectly.
Life saver! So quick and easy to make! It’ll become a staple 😁
Glad you liked them Alessia! Thank you!
How long do they last if u store them. Do u need to use some kind of preservative ?
I’d say a few days in the fridge (maybe longer) but you can freeze them and they’ll last MUCH longer!
Great idea! Thank you for the recipe. Going to give them a try.
Does it have to be Almond flour or it works with any other? Thank you
I like almond flour myself but other flours will work too. Oat flour, whole wheat pastry flour, and so on!
Will coconut flour work?
I’m not sure you’ll end up with the same texture (or flavor). Coconut flour LOVES moisture!
Is there anything you can replace the flour with. I am doing E2M and there is no flour at all.
Hi Angela! I’ve heard unflavored protein powder works. Hope this helps!
Isopure and Boost make unflavored whey protein powders…
Another recipe I saw calls for Arrowroot powder … the store-bought Egglife brand have Xanthan Gum.
These are a real winner. Quick to make, flavorful without being overly egg-y tasting and very accommodating to a verity of dishes. I cook for a Keto follower and this is one of the best recipes I have found to offer options. I made a few, filled with my homemade jam (mixed berries and monkfruit sweetener). Fill the warm crepe (wrap) with jam and a little butter. Heaven!
Thanks for this idea! They were a big hit with the lowcarbers in the family and didn’t fall apart when filled 😋
Awesome Sue, glad you all liked them!
These wraps are amazing! Can you tell me where the 7.5 g of fat is from? TIA
Awesome! The fat in this recipe comes from the almond flour.
Thanks for this idea! They were a big hit with the lowcarbers in the family and didn’t fall apart when filled 😋
Can you make these with whole eggs or does it have to be just the whites? Would that change the carb content?
You can definitely use whole eggs! Taste will change but carb content will not.
Could you use protein powder instead of flour?
Texture may change a bit but it’s possible. Do you have an unflavored powder?
I tried these today and love them! I will definitely be making more. I used 1:1 gluten free flour instead of almond flour and they ended up a bit thicker than I would prefer. I’m wondering if I need to switch the flour or add more egg whites?
Hi Kathy! Was your pan big enough? You could definitely try to “thin” it out more. Glad you liked them!
They have egg white wraps in the stores are those ok too
Absolutely! I’d give the ingredient list a quick look but most should be fairly simple.
I’ve tried egg wraps from the store. Rubbery. Pricey. And once packaged is opened they just don’t last long enough to justify the price. I’ve now made your recipe several times. Better tasting! Easy to store extras! And definitely less expensive. Thanks for the recipe. It’s great. And now I’m a subscriber.
Love this! Thanks Jackie!
Big success! Loved the wraps 😊😊
I did not see an answer about using the egg white powder Instead of the liquid egg whites. And seems like that would work.
Is IT okay to make bunch of these and then just freeze them and then eat it again after week or two?
Absolutely, as long as you properly store them!
How do you freeze these properly?
I have made these twice and they are wonderful!
Hi Patty! What has worked for me is just putting them in a sealed baggy, removing as much air as I can. Hope this helps and thank you!
Ever since I went on keto, but now I am running out of ideas. This will really help thank you so much!
Hello 😁 could I use egg white powder in this recipe?
thank you in advance
Instead of the liquid egg whites?
I was sceptical but I tried it and it was as quick and easy as suggested. I will try to scale the recipe up slightly so that I can fit slightly more filling inside but if it doesn’t work I can rely on following this recipe and pan size. Thanks for sharing.
I notice the egg white liquid component does not scale when you change the quantity, only the number of eggs
Sorry Adrian, I’ll have to address that! Typically you can just multiply that number by however many you’re trying to make/scale.
have you ever tried making enchiladas with this recipe? I am giving it a go tomorrow. Wish me luck..lol
Hi Linda! I have not…yet! How did they turn out?