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Flaxseed wraps Keto + Vegan + Gluten free

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4.84 from 456 votes
Carine Claudepierre -

These flaxseed wraps are easy 4-ingredient keto tortilla recipe with only 1.2 grams of net carbs. You can finally eat a homemade wrap on your keto diet with this easy, healthy keto wrap recipe.

Flaxseed Wraps keto

Bonus, the flaxseed wraps are vegan, gluten-free, and don’t use eggs, dairy, or cheese. Add superfood flaxseed to your keto diet now with this simple recipe and reach your fat macros easily and with taste! One of the best easy low carb recipes for Mexican food lovers.

Flaxseed wraps  Keto + Vegan + Gluten-free

You know how much I love healthy finger food especially wraps! I have a passion for creating keto wrap recipes.

While I love my low-carb spinach taco shells I won’t make them anymore when hubby is home.

The tacos contain eggs and cheese which are not compatible with his vegan diet. That’s why today I am sharing with you a totally new, almost NO carb wrap recipe that is also vegan.

But before sharing the recipe let me answer a few questions that you’re probably asking yourself.

Flaxseed Wraps keto

Is flaxseed keto-friendly? Is flaxseed low in carbs?

Flaxseed is a great super-food to add to your keto diet plan. It contains 71% of fat from healthy omega-3 fatty acids which is ideal to reach your fat macros quickly.

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Plus, it has only 3g net carbs per 100g and 46% of the carbs in flaxseed are non-digestible fibers. If you are looking for a vegan and keto option, this is the one to eat.

Can you eat wraps on keto?

Yes, you can definitely have a good low carb wrap on a keto diet if the wrap is made of low-carb flours. The best keto wrap recipes are made of flaxseed, almond flour, or coconut flour. Typical keto wraps contain between 2g and 4g of net carbs per serve which is within the acceptable range on a keto diet.

These flaxseed wraps are very low carb with only 1.2g of net carbs per wrap, so a big YES for all keto wrap lovers like me!

How do you use flaxseed on a keto diet?

You can make use of raw flaxseed or ground flaxseed in many different recipes like keto wraps recipe, flaxseed bread, flaxseed crackers or simply add some flaxseed powder to thicken a smoothie without adding sugar!

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Flaxseed Wraps keto

What are the benefits of eating flaxseeds?

Flaxseeds or linseeds contain many beneficial nutrients for your health, the most important are:

  • Omega 3 fatty acids, also known as “the good fats”, protect your heart and they have been shown as beneficial nutrients to decrease triglycerides and lower blood pressure.
  • Lignans, flaxseed is the plant with the more lignans, an antioxidant found in the fiber part of flaxseeds. Lignans are also phytoestrogens, a plant nutrient that somehow could act as the female hormone estrogen. This is a very controversial topic and scientists aren’t sure how much lignans impact our hormones. While some studies seem to prove that it can help fight breast cancer, others demonstrated that phytoestrogens don’t mimic estrogen at all and rather prevent the formation of blood tumors.
  • Fiber, flaxseed contains 27g of fiber per 100g. Note that it is recommended to eat about 25g of fiber daily for women and 38g for men.

This said, let’s have a little closer look at our flaxseed wrap recipe and its nutritional info.

Flaxseed wraps nutrition

One flaxseed wrap contains all your needs to reach your fat macros on a keto low-carb diet with 26g fat per wraps, coming from healthy omega 3 fatty acids.

Bonus, it also covers 85% of your daily fiber intake with 17g of fiber per wrap bringing those keto wraps to only 1.2g of net carbs.

A single wrap has as much as 11.6g of proteins to keep you full or refuel your muscle after a workout.

How to make flaxseed wraps with 4 ingredients?

All you need to make those delicious flaxseed wraps are 4 basic ingredients.

  • Flaxseed meal – I make my own using flaxseed that I blend into a fine meal. I love to make my own because the one from my store is too coarse. You need to use a flaxseed meal that looks like an almond meal, with no pieces of flaxseed left or the recipe won’t work as well. Get your meal as fine as possible using your blender are buy a meal that doesn’t contain ungrounded seeds – large pieces won’t absorb the same amount of water in the recipe and the batter won’t form a dough in the same way – it will remain way too sticky. Below is my own flaxseed meal made in less than 1 minute in my simple blender.

Flaxseed Wraps keto

  • Boiling water – Do not use cold water or this recipe won’t work. Make sure you remove the saucepan from the heat before adding the meal to make sure it doesn’t stick to the saucepan. Then, be patient, stir until the mixture forms a ball that doesn’t stick to the pan and that you can hold it in your hand. Then, roll the dough between pieces of parchment paper to prevent the dough from sticking to your benchtop or rolling pin.
  • Spices – I used a combo of spices that have good anti-inflammatory properties: turmeric, ginger, garlic, and onion. But use what you like of course!

When combined in boiling water, the fiber absorbs the water gradually forming an elastic dough ball. That elasticity from the dough will be critical to make perfect wraps that won’t break when you start filling them and folding them.

For a different way to watch this recipe, check out my Web Story: Making Keto Flaxseed Wraps!

Flaxseed Wraps keto

How to make round-shape wraps?

I used a saucepan lid that I place on top of my rolled dough to shape a lovely circle. It is optional, but it makes such a nice wrap to serve! Reuse the leftover dough from the edge to make an extra wrap!

Flaxseed Wraps keto

How to fill your flaxseed wraps?

Flaxseed wraps are blend in flavor especially if you are using golden flaxseed – brown flaxseed is slightly bitter. That’s why I recommend to add my combo of spices in the batter to give these wraps an extra boost of flavor. Otherwise, the texture is soft, a bit grainy, and delicious.

Your filling will make all the difference.  My favorite vegan low-carb wrap fillings are the one below, added in this order. I also add some homemade low carb tortillas chips on the side.

  • a layer of dairy-free coconut yogurt
  • mint leaves
  • fresh lettuce blend
  • cucumber sticks, skin-on for extra fiber
  • cherry tomatoes
  • a drizzle of lemon juice
  • salt & pepper
  • many of avocado slices – like half an avo per wrap!
  • Chili sauce or mustard

Flaxseed Wraps keto

My husband loves it simple. A drizzle of tahini, lettuce, cucumber, and vegan barbecue sauce – this is not low-carb but oh well, he likes to have a fair amount of carbs for his running!

Flaxseed Wraps keto

Others keto tortilla wraps recipes

If you are looking for more low carb tortilla wraps recipes you can also try my other keto vegan wraps below. They make delicious keto sandwich wraps for lunch.

almond flour tortillas keto vegan
Keto Vegan Almond Flour Tortillas
4.85 from 341 votes
Almond flour tortillas are delicious soft, flexible keto, low-carb, vegan flatbread.
Check out this recipe

Coconut Flatbread recipe
Keto Flatbread with Coconut Flour
4.79 from 779 votes
An easy keto low-carb flatbread recipe that can be used as pita bread for keto lunch or low-carb wraps for taco nights.
Check out this recipe

Flaxseed recipes for breakfast

Flaxseed recipes are great for breakfast because of their high amount of plant-based protein and healthy fat that makes a fulfilling keto breakfast. My favorite flaxseed recipes for breakfast are:

Flaxseed Wraps keto

XOXO Carine

Recipe Card

Flaxseed Wraps keto

Flaxseed Wraps Keto + Vegan

1.2gNet Carbs
Flaxseed Wraps is an almost no-carb, easy, keto wrap recipe made with 4 ingredients - 1.2g net carbs. 100% low carb + gluten-free + vegan. An easy protein wrap recipe to enjoy finger food while boosting your body with whole foods.
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins

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Net Carbs
Author: Carine Claudepierre
4 wraps
4.84 from 456 votes
Leave A Review Print The Recipe


  • 1 cup Flaxseed - golden or brown or 1 1/2 cup flaxseed meal
  • 1 cup Water - boiled
  • ½ teaspoon salt

Spices - optional but delicious

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  • In a blender, add the flaxseed, blend on high speed until it forms a ground/meal. You can also use a flaxseed meal from the store but make sure the meal is as fine as almond meal or it won't absorb all the water in the recipe and it will get sticky.
  • In a small saucepan, bring the water to boil. 
  • Remove from the heat, stir in all the spices and add the flaxseed meal all at once. 
  • Stir immediately with a wooden spoon, until the meal absorbs all the water, dry out and form a dough ball. As you stir, the dough will form, it will gradually unstick from the saucepan forming a dough ball. It takes about 1-2 minutes max. 
  • Remove the dough ball from the saucepan and transfer onto a piece of parchment paper, to prevent the dough from sticking to your benchtop. The dough should not be too sticky, or if it does become sticky, it means your meal wasn't fine enough but that is ok, just sprinkle some extra meal onto the ball. 
  • Divide the ball into 4 dough balls of the same size. Place one of the dough balls onto a piece of parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the roller pin. Press the dough balls with your hand slightly to flatten and stick the top parchment paper piece to the ball.
  • Roll with a rolling pin until flat but not too thin or it won't get soft when cooked. Aim for a 2-3mm thickness. Peel off the top piece of parchment paper. 
  • Take a round shape - like a saucepan lid - place it on top of the dough and cut around the edges to make a circle. Remove the left-over dough, form a ball, and reuse later for another wrap if you like.
  • Remove the lid and flip over the prepared wrap onto a non-stick pan - I use a ceramic non-stick pan. Peel off the last piece of parchment paper and cook. If you are not using a non-stick pan, spray some oil before putting the wrap into the pan.
  • Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry - the center should be soft  - and you can easily slip a spatula under the wrap to flip over.
  • Cook for about 1 extra minute on the other side. Don't overcook or the wrap will get very crispy, like tortillas chips! It has to be dry but soft to roll.
  • Place the cooked wraps on a plate.
  • Repeat those steps with the rest of the batter until you form 4 wraps (or 5, if you use the leftover dough from the edges you can make an extra one! ) It depends on how thick you made your wraps. You can reuse the same piece of parchment paper many times!
  • Serve them cold with filling of your choice or hot - you can also rewarm them in a sandwich press with your favorite filling.
  • Store in the fridge for 3 days, on a plate covered with a plastic wrap, to keep them moist. 
4 wraps
Choosing flaxseed: golden flaxseed has a better taste than brown flaxseed - can be bitter. I recommend using golden flaxseed if you don't appreciate the slight bitterness of brown flaxseed. Both have the same nutrition properties.
Spices: use the spices you love like ground paprika, nutritional yeast, dried herbs. Spices are really recommended to add some flavor to the wrap as flaxseed could be very 'blend' in flavor.
Ground/meal: it is important to use a ground that is thin as an almond meal or it won't absorb all the water. If you bought ground flaxseed that is too thick - still can see pieces of flaxseed - process for a few minutes in a blender before use.
Pan: use a non-stick pan - ceramics are the best, no need for oil. But if you are not using a non-stick pan, spray some oil before adding the wrap into the pan.
Freezing: Freeze them as regular wraps - make sure you wrap them flat, inside a zip plastic bag. Defrost 2-3 hours before, or do it the previous day. Slightly rewarm in a frying pan for a few seconds without oil. Or wrap the food you like in there and wrap in a sandwich press! 
Net carbs per wraps (carbs take away fiber): 1.2 g
Tried this recipe?Mention
Nutrition Facts
Flaxseed Wraps Keto + Vegan
Amount Per Serving (1 large flaxseed wrap)
Calories 338 Calories from Fat 239
% Daily Value*
Fat 26.6g41%
Carbohydrates 18.5g6%
Fiber 17.3g72%
Sugar 1g1%
Protein 11.6g23%
Net Carbs 1.2g
* Percent Daily Values are based on a 2000 calorie diet.


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    259 thoughts on Flaxseed wraps Keto + Vegan + Gluten free
  1. 5 stars
    The recipe looks great and I can’t wait to try it, but I do have a question.

    The Pinterest advertising says it’s a zero carb recipe, but that is not accurate, according to the post and the actual recipe it’s 1.2 net carbs. It is indeed very low carb, but it’s not zero carb.

    • We didn’t advertise zero carbs on Pinterest, our pin image shows the 1.2 g net carbs. However, thousands people pin this image everyday and add the description they one. Then, the image is repins by others and I am not responsible for the description of the pin people choose to use on their pin. Enjoy.

  2. 5 stars
    Yummy! I don’t have a ceramic pan so I used someone’s tip in these comments, cast iron pan with coconut oil. I live in Vancouver with 96% humidity (today) so I should have cut the water a lot! I ended up adding another 1/2 cup flax meal so I got 6 wraps. I also added a LOT of salt! My first couple turned out odd looking but delicious but I improved as I went along ! These are terrific. Thank you!

  3. 5 stars
    Wow I was about giving up .tried and tried cauliflower and almond wraps (always break when filling..get I annoyed)hard workpressing out waterfrom cauli.
    But today, awesome! Your flaxseed wrap saved the day with my teenagers eating too..Easy prep did sticky mess my hands didn’t break either!
    Thankyou I have already add to my notebook

  4. 5 stars
    These were delicious and turned out almost perfect except that they broke a part a little instead of being pliable. I think maybe I overlooked them a little? They were also a little browned in places, where I noticed yours aren’t. Thanks!

  5. This unfortunately did not work for me, not sure what i did wrong 🙁 the dough was just too sticky no matter how much flax I kept adding to the mixture…..

  6. 5 stars
    Hello, great recipe<3 i tried to make it, but when i started, i found out that i didn't have flaxseed.. instead, i had sesame flour (which is, btw, very cheap in my area) and psyllium husk. So i used the instructions from your recipe, but adapted it to my ingredients. I used the same amount of hot water and the same amount of sesame flour, but i added some tbs of psyllium husk. Added spices (garlic powder, paprika and salt) and then followed your recipe (make a ball, roll, fry in pan). It turned out great!! If i want it to be similiar to a tortilla, i make it thin, if i want to make something that resembles bread, i put a liitle more "batter" and make it thicker. That being said, although i love what resulted from my experiment, i can't wait to try your recipe with flaxseed. It must be awesome!

  7. 5 stars
    This recipe is AMAZING!!! Apart from the fact that here is finally an easy and delicious way for me to incorporate flaxseed into my diet (a dilemma I’ve had for years since I know it’s great for you, but apart from sprinkling on salad–which I never did–I was at a loss for how to use it,) it also solves my dilemma for getting enough dietary fiber (that and chia seeds) on keto! I will be working in the mountains with a friend this summer who is vegan and this recipe was the first I tried from a list of vegan keto recipes. I can’t wait to share some vegan keto meals with her including these!

    The first time I made these they turned out perfectly! I think these would work great in a tortilla press, as others have mentioned, and I might invest in one because I think these will become a staple in my diet. I had a large bag of golden flax seeds which I ground fresh. 1 1/2 cups of them measured out exactly to 165 grams. I added garlic, ginger, rosemary and sage and they were delicious!

    Je vous apprécie et je regarde des autres recettes sur votre blog avec envie! Je suis si contente d’avoir trouvé votre blog. MERCI MILLE FOIS! <3 Olive

  8. 5 stars
    These are amazing! Thanks for sharing this awesome recipe! Are the optional ingredients included in the nutrition facts or would adding them change it? I want to make sure I’m tracking the right amounts. Thanks again!

  9. Just to clarify, this recipe makes 4, so the net carbs listed if for 1/4 of the recipe?
    Also, have you ever used these to make quesadillas?

  10. Hi I am looking for dairy free and low carb recipes also do you have a cookbook keto low carb as well

    Happy New Year Gail

  11. 5 stars
    Just made them for the first time. Absolute genius and very easy. VEGAN keto and I can have taco?!?! THANK YOU THANK UOU THANK YOU

  12. I just made these. I am letting them dr now. But just a thought. If your in a rush or want smaller wraps use a tortilla press. Just remember to still use the parchment paper so it doesn’t stick!

  13. We have made this recipe and it is amazing while doing a low carb diet. We have posted the recipe on Instagram in our company Tierra Viva as it might be interesting for our customers. Thanks for this amazing recipe!! Greetings from Spain!!

  14. 5 stars
    Thank for this recipe!! So easy to make. I’m new to vegan keto and absolutely love having an alternative to a processed store brought food!! I feel light after eating one!

  15. 5 stars
    Hi, thanks so much for this recipe! First time I misread the recipe and put too much water so they were difficult to roll out, but with the right ratio of water to flaxseed flour they are so easy, quick, and incredibly tasty! I put salt, pepper, paprika, garlic powder and dried chivesin mine. So good!

    • Thank you for trying my recipes ! I am glad you enjoy the wraps and I love your spices idea. Enjoy the recipes on the blog, XOXO Carine.

  16. 5 stars
    I’ve made these twice now and both times turned out consistently the same. They’re super fast to make, which I love! I grind my flax seeds in a new coffee blender and it’s so quick & easy. I use 2 pieces parchment paper, my premeasured thickness rolling pin and spray every other time putting a wrap on pan. They refrigerate really well. I usually use for breakfast/lunch for a wrap warmed up with filling. I know there have been complaints about calorie count but honestly if you eat low carb, high fat and high fiber you fill up and stay satisfied on smaller amounts of food. For example this would be a combined breakfast/lunch meal with whole foods. Instead of eating snack processed foods more frequently. So happy to have this recipe in my rotation now! Btw, I appreciate you, and you keep it up!

    • Thanks so much for the lovely comment and encouragement! I am so happy you found my blog. Enjoy the recipes around here, XOXO Carine.

  17. I think a spelling/grammar check on this would benefit you and your website in the future. These look delicious!

    • Is that comment really necessary? Please ask yourself this question. New to this blog, and this is the second time I’ve seen a negative (unrelated to the recipe) comment. My goodness, way to build a fellow female up! I believe she said English is not her first language – all I get from her writing is a passion for food – especially wanting to share that love with others. Leave her alone. Her small grammatical errors are nothing. Carine keep up the amazing work!! Please don’t think of stopping because of fools like this ^^.
      XOX – Fr. Canada

      • I appreciate you trying to defend someone, Dee. At the same time, the comment above didn’t seem in mean spirit (unless it has been edited and was meaner before). They didn’t phrase it like “Such an awful website. Learn to spell before you make a blog.” They phrased it as helpful constructive criticism (” ‘a’ and ‘b’ could be a benefit to you”) and even added “These look delicious” to soften the blow; Then they were called a fool. Let’s try to avoid being oversensitive to the point that we’re the ones throwing the punch. I assume we’re all adults here and should handle constructive criticism like adults.

        Also, keep up the good work Carine. It’s a great website. Thanks for such an easy, straightforward recipe

      • Thank YOU so much for your support. I will keep blogging don’t worry! It is a passion first and a strong desire to share my journey as a pre diabetic. Thanks for being here with me. Carine.

  18. 5 stars
    Thank you Carine fro those wonderful recipes. I am a great admirer of you work.
    I would like to as for a advice. In my neighborhood I can get my hands on a plenty of decreased flax flower. Would you know if I can use it for flax tortillas? If so what would be the ratio flow water?
    Many Thanks!

    • Thanks for following me ! I never heard of flax flower so I am unsure if you can really use this as a flaxseed base to baking. I am sorry I can’t help you more on that question. Enjoy the wraps, XOXO Carine.

  19. 5 stars
    love the wraps make them all the time. 1 observation tho do you proof read your instructions? they read like they were translated from another country in some sentences, poor grammar takes away from an otherwise great page.

    • I am glad you love the recipe. I am French, I am doing my best to write my blog in English but it is not my first language. That is the best I can do, and I apologize if my sentence/grammar can be funny sometimes. It is a blog where I am sharing my passion for keto food, photography and my story. Unfortunately, I don’t have anybody to proof read or English speaker to help me here. I hope you will still try more recipes from here, XOXO Carine

      • Hi Carine,

        I think you’re doing an awesome job with this blog. I’m just beginning my keto diet journey and will definitely be trying out many of these recipes.
        If you’d like, I can help review and edit any spelling or grammatical errors there might be here on your blog.

        Kind regards,
        Ilana R.

        • Hi Ilana, enjoy all the recipes on the blog! It is a personnal blog, I know the grammar is not perfect and I m happy with that because it is not a professional blog. This blog reflect who I am. I am French, I write my blog in English as a passion, it is not be perfect but it is me and I don’t want to change that. Enjoy the recipes, XOXO Carine.

  20. Followed the recipe to a T. Used store bought flaxmeal, used the amount of water recommended… sticks to the parchment paper and skillet and doesn’t cook through. Any ideas?

    • It looks like your wtr is to wet. This can happen because the flaxmeal is not thin enough and don’t absorb properly the water or you did not cook the dough long enough in the saucepan to evaporate the extra water. Next time you can add a bit more flaxmeal and cook longer. The dough ball shouldn’t stick to your fingers. If it still really does, rub a bit of olive oil around each ball before rolling between parchment paper. It will ensure that they don’t stick to it or to the pan. Enjoy ! XOXO Carine.

  21. 5 stars
    I typically don’t comment unless I have a question, but I must say that these are AMAZING. Every keto tortilla has always had something wrong with it — grainy, not pliable, etc. These are perfection. It does take some experimenting to make sure they don’t crack. And it also takes a few tries to get the best flavor by playing with spices, but these are by far the best when it comes to texture, pliability, time, and price. Thank you so much for this super simple recipe that is practically carb-free. Thank you so much!

  22. 5 stars
    I just esnt to say that you are doing a fab job with all the recipes you post. I cannot thank you enough. You are truly god sent for people who want to go keto or are diabetic and want to change their dietary lifestyle..

    • This is so kind of you and so motivating to keep sharing my recipes hre with you. Thanks again for the love. Enjoy the recipes. XOXO Carine

  23. 5 stars
    thank you so much for this recipe it was amazing
    I have put some herbs special “pizza mix”
    it was very delicious

    • What a great idea to add those pizza mix herbs! Yum. Thanks for the review and for trying my recipes. I can’t wait to read your next comment on my recipe. XOXO Carine.

  24. 5 stars
    This recipe looks fantastic. Would it hurt the recipe to add about 2 tsps. of psyllium husks to aid with moisture absorption?

    • I didn’t try that so I am unsure, it sounds great but usually if your flaxmeal is thin and you dry the dough in the saucepan as recommend you shouldn’t have any issue with the moisture. Enjoy the wraps, XOXO Carine.

  25. 5 stars
    Great recipe. It’s worth to try again if you don’t get it right at first. After you get the hang of it, you get a super healthy, low calorie and low carb wrap with minimum ingredients. Others require multiple types of flours, xantham gum, or eggs etc (which increases cost & calories). This one relies on just flax (relatively inexpensive) and water. The rest is precision and technique.
    Sometimes I mess up and the dough is too sticky, even after leaving it out to dry for a few hours (which usually fixes it). If that happens, I just roll out all the dough and bake it into a NY style pizza base. I make wide slices and fold them in half. All good!

    • Thank you for the lovely feedback and you tricks on sticky dough. So useful for everyone. I am so happy to have you on the blog here. Enjoy my simple keto recipes, XOXO Carine.

  26. 5 stars
    You are a lifesaver! I can’t thank you enough for sharing this yummy recipe! I have been looking for a recipe so I can have a wrap forever and I tripped onto your website. Thank you! Thank you! Thank you!

  27. 5 stars
    Thank you so much for this recipe. I am trying to eat 1/4 cup of flax seeds a day because I am naturally healing my breast cancer. This has been strongly recommended by several doctors. Your recipe is the easiest way for me to make sure I’m getting my quota. I love how the wraps are still so flexible the next day, much better than my whole wheat tortillas. And strong enough to do the job. Thank you again!

  28. 5 stars
    I love this recipe. I made it for my family and they loved it, too. The first time I made it, the dough came out sticky. However, I tried again and the second time I let the dough dry a little longer… was perfect. Thank you for the recipe.

    • Thank you !!! You are so right, it takes time to learn how to make delicious low carb baking recipes but as soon as you get it, it so good !!! Thanks for trying and being here with me. Enjoy the keto recipes on the blog, XOXO Carine.

    • Thanks for trying my recipe ! I usually eat one a day max as they are high in fiber and too many can upset your tummy. Enjoy! XOXO Carine.

  29. 5 stars
    These are FREAKING AMAZING. I cant cook to save my life but even I didn’t manage to mess this up!! I am so ready to go thru your site and find more things I can actually eat on keto that I so sorely miss!!!

  30. 5 stars
    Thank you so much for this recipe!! I am on an AIP diet and it is hard to find things to eat, it is expensive, and often labor intensive. This is easy, tasty and stores well for a few days. I used brown flax seeds, and I am so happy with the results 🙂 This will be part of my regular diet.

    • Hi ! I am so glad this fit perfectly into your AIP diet an budget! Thanks for trying my recipes. Talk to you soon. XOXO Carine

  31. 5 stars
    Just made these! They are delicious. I ground my own flax seed. Needed to add a little moreonce it was all mixed. The longer the dough sat the less sticky it got. It didn’t stick to the parchment paper at all. I cooked them in a cast iron skillet rubbed with coconut oil. The third is cooking now. I have already eaten the first two!! Thanks for a great recipe!

    • I think you are getting confused you don’t count carbs but NET CARBS on keto low carb diet. Net carbs are total carbs take away fiber as fiber are not assimilated by your body. Consequently, one of those wraps contains only 1.2 g net carbs as they are loaded with 17.3 g of fiber ! Tat is why flaxseed is a great keto flour, most of the carbs are non digestible fiber and they don’t add to your carb macro. For more info on how to start a low carb diet diet check out my article here. XOXO Carine.

  32. 5 stars
    I made these this morning and made my own flaxseed meal but to make sure I just had the meal and no seed I sifted it first, dough turned out just as you said it would, I used onion and garlic powder with your measurements, next time I will up it a little more and maybe add a pinch of caynee, all good waiting for my husband to come home trying these out for supper, only one thing I found is when you mention 1 cup of flaxseed _ 1 1/2 CUP flaxseed meal, very confusing, had to read this thru several times, but very different t from using f,our, will make again, Thanks

    • This is a great comment! I reckon that sifting the homemade flaxmeal is clever as this ensure you only get the meal that makes this recipe perfect. Whole or pieces of flaxseeds doesn’t absorb liquid and it can make the recipe too sticky, impossible to roll. I like to provide the amount of whole seeds and the amount of meal as some people buy the flaxmeal directly from the store while others like to ground the seeds into a meal as you did (my fav too!). When you ground your seeds they create a larger volume of of meal. That is why it is important to note that 1 cup of whole flaxseed actually create 1 1/2 cup of flaxmeal, what you need for this recipe. Again, thanks for trying my recipes and enjoy all the keto wraps on the blog you. You may want to try the keto coconut flour flatbread next time ! XOXO Carine.

  33. I’ve made these twice now. Neither time worked. Both from flaxseed meal. The second time I tried making it I even ground the flaxseed meal more. It never got to form a doughy ball for me to make a tortilla.

    • What do you mean by it doesn’t form a ball? Is it liquid, sticky ? It takes time and practice to bake with high fiber flours. Many people have great success with this recipe. You must use boiling water and the thinner linseed ground. This combo activate the fiber in the seeds. Then it is important to dry the dough in a saucepan to evaporate the extra water and create a doughy ball. You can try my coconut flour wraps if you miss tortillas, it is easier than baking with flaxmeal. Enjoy the blog recipes, XOXO Carine.

  34. I think the flaxseed whole and meal quantities are mix around. 1 1/2 cup flaxseeds whole or 1 cup ground flaxseeds.

  35. I followed the instructions exactly and the result was a disaster. The dough was so sticky, I ended up having to keep adding flax meal (almost double). It was still so sticky that it stuck to the parchment. I finally got one off and cooked it in the pan. After the recommended time it was still raw! It’s so frustrating to follow a recipe and end up just wasting time and money. Seems there should be some quality control or trying a few different brands of flax meal to see what works before posting 🙁

    • I am sorry the flaxseed wrap did not come out great for you. All recipe are tested at least 3 times before released on the blog and as you can see here or on intagram there is thousand of people who made this recipe with great success. The problem you describe is not from the recipe but from thickness of your meal. This sticky situation happens only if you use a meal that is too thick, the fiber can’t work their magic if they are stuck in the seed, the meal must be as thin as regular flour. Adding more flaxmeal doesn’t help if the meal is too thick it simply doesn’t work/absorb the moisture as the fiber are not release in thick meal. If you made the meal yourself, grind thinner or buy store bought flaxmeal. It must be as thin as flour. I hope it works better next time, low carb baking takes time and patience it is a very different way of baking using high fibre flours that are tricky if they don’t have the right consistency. Keep in mind that regular flour has barely 0 fiber flaxmeal contains 40 % !

      • Please stop using the words thick and thin to describe the flax meal if you mean finely ground or coarsely ground. It’s very confusing and hard to wrap the head around .

        • I am sorry if it confuse you but it seems that you make the translation right as you just did! Also, remember that I am a French mum sharing my personnal recipe here. I do my best to translate the recipe I love in English for my US followers. Please be kind and enjoy this free space. XOXO Carine.

  36. I followed the instructions step by step. Not sure what I did wrong. My dough was very sticky and stuck to the paper. I used Bob Mills ground flax meal. I even added a bit extra to make it more dry. I also found that I had to wait more than 1 to 2 minutes after putting the meal into the water because it was too hot and took awhile to make the dough texture.

    • This may happens if your flaxmeal is too thick and can’t absorb the liquid or you didn’t use enough flaxmeal. I recommend you try a different brand or measure your ingredients very precisely. I hope it works better next time. XOXO Carine.

    • No it is well for one large wrap. But if you track calories, make smaller wraps, if you shape 8 wraps you will divide the calories per wrap by 2! Let me know if you like them, XOXO Carine.

      • great thanks! keep on the recipes! its wonderful to have something thats both vegan and low carb! <3

        • Thanks for following my blog and trying my recipes! Not all of them are vegan but I will keep sharing low carb vegan recipes for sure. XOXO Carine. 🙂

  37. 5 stars
    Am new to cooking and baking and recently out of 10 recipes only 1 will work out. This was one. It worked! Although my dough, too, was a bit Too dry, it was tasty and the texture did work eventually. I will try with a little more water and even more of the very well combined spices. Even my husband was sad when the last wrap was gone. I will definitely repeat this. Thank you so much from Germany!

  38. I was so excited to make these, but so very disappointed! I couldn’t get the dough to go into the pan from the parchment paper as it just crumbled or broke around the edges every time I tried it. What a waste of money 🙁

    • It sounds like the dough was a bit too dry, and a little water would help. Obviously, from the mostly positive reviews, the recipe works and is tasty.

      I have a different recipe I follow for a tortilla and when it doesn’t want to remove from the parchment, I place it in the pan anyway, parchment side up. Once it starts to cook a little, I’m usually able to easily remove the parchment.

      Thanks Carine for the recipe. Looking forward to trying it tonight when I get home from work.

    • I am sorry to hear that. It should be crumbly, if so it means you are missing moisture in the dough. You simply need to adjust 1-2 tablespoon of water in the dough, roll and cook. Like any bread dough if it is crumbly when you roll it you need to adjust the moisture or it won’t work. It is much more difficult to be precise with flaxmeal has it contains 10 times more fibre than wheat. It means it is 10 times more water absorbent. if you measure in cups and you miss few grams the dough can end up slightly drier than usual. It needs time and practice to bake with low carb flour, you will get there I am sure! Enjoy the low carb recipes on the blog, XOXO Carine.

    • Not really, it will dry out. It is better to cook the wraps and them rewarm when needed. Enjoy the low carb recipes on the blog. XOXO Carine.

    • You can simply make 6 medium wraps or 8 small wraps instead of 4 from this dough,it will decrease the calories per serve if it is what you look at. It is a keto low carb foodblog, we track net carbs and wholesome food, not calories. Enjoy the recipe. XOXO Carine.

  39. 5 stars
    I had pretty low expectations from basically flax seeds and water, but these were actually impressive! 2 came out perfect and two I rolled too thin and they broke. I took the two broken ones and made chips and crackers by cutting them up and baking at 400 for 8 minutes. Now I cannot wait to make nachos and some dip for the crackers! Thanks for the awesome recipe!

    • Sometimes the easiest recipes are the best right! I am so glad you enjoy this recipe. Thanks for trying ! XOXO Carine.

  40. 5 stars
    Made these for dinner this evening. Filled with tuna/egg salad, greens and fresh avocado. Yum! I did end up using approx 1 3/4 c flax seed ( which I ground also). Thank you for sharing your creative recipes!

  41. 5 stars
    Thank you for your great attention to detail! I appreciate that you gave an actual amount of water to use… and that great tip that the recipe needs a finer grind than store bought flax meal. Believe it or not, other recipes published on the web didn’t give even a general amount of water to use and none that I’ve seen mention the need for the finer grind that a coffee mill gives. Major kudos to you!

    • I read many comments in the morning, but that is the most beautiful thing I read today. It really makes me happy as I take hours to write those post and I am so glad you find them useful. Thans SO much for being here. XOXO Carine.

  42. Hi Carine,
    I tried to make this flatbread but the dough I get was so sticky that I needed to add loads of flax meal. I definitely think I did something wrong measuring the amount of the ingredients.
    When you write 1 1/2 cup you mean 1 cup and a half or 1 “half cup measuring spoon”?
    Thank you.

    • Hi Sofia,
      You need 1 cup + 1/2 cup flaxmeal (grounded flax). If it is sticky it means the dough has too much water, the seeds can’t absorbs all of it. It can be because the ground is too thick or you did not dry out the dough enough in the saucepan. Did you bought the flaxmeal from the store or made your own? Let me know! It take time to bake with new flours, you will get there! XOXO Carine.

    • That is a good question, I don’t have a tortilla press myself so I have no idea. The dough is sticky and required to be rolled between pieces of parchment paper so I recommend you use the same technique if you give a go in the press or it may stick to the apparel. Let me know how it goes if you try this ! XOXO Carine.

  43. 5 stars

    I just made these and the recipe is so awesome I am someone who loves pita bread and they turned out great the only issue is that i was not able to make 4 wraps just 2 small.
    The dough was not sticky at all like fathead dough i used grounded very fine flax seed 1 cup and 1 cup boiling water ( cup around 120gr)
    what do you think was my mistake?

    • It must be the thickness you roll the dough. Try to roll them thinner next time and you will defintly get 4 from the dough ! Enjoy the recipes on the blog. Thanks so much for your lovely feedback. XOXO Carine.

  44. 5 stars
    Hi there! Just discovered your site through Pinterest and loved the idea of these flax wraps. Being gluten free, trying to be low carb and sugar free too, as you know, presents many challenges! I haven’t found a wrap yet that worked, these did and they’re incredible. Now I must say, that I must have ground the flaxmeal ‘too’ fine as the ‘dough’ was REALLY sticky. I kept grinding and adding flaxmeal to it using another cup of ground, but it was still too sticky. I eventually ended up adding arrowroot flour, kneading it into the dough to get the right consistency, which obviously ruins the whole point of low carb :(. That said, they still tasted great, but I’ll be trying them again to see if I can achieve the same results you did with the ‘right’ ingredients. One thing I did discover however, is that adding the arrowroot flour made the dough very pliable, I’m going to make a separate flaxmeal dough and use it as a pie shell, adding coconut flour to the flaxmeal and kneading it because adding ‘flour’ to it actually gives it the ‘stretchy’ properties of a gluten dough. Was totally surprised by this! I could actually work it in my hands. I’ll let you know if it turns out with the same result as the arrowroot did, and as a pie crust!

    • Thanks for trying my recipes and for your lovely feedback! If your dough was too sticky it is probably because your flaxmeal was too thick and did not absorb the moisture as much or you did not dry the dough enough in the saucepan. I lie the idea to add arrowroot flour! Not low carb, but great paleo alternative. Enjoy the recipes on the blog. XOXO Carine.

      • 5 stars
        Hi there! I just tried them again, exactly per your recipe, and they turned out PERFECTLY! My mistake was not in mixing the flax meal sufficiently to give it time to absorb the water. . I had to 2 Tblsp. more of the flax meal but honestly, they’re perfect and NO arrowroot flour this time! Thanks for this incredible recipe, that even my husband enjoys!

        • How long did you have to mix for? I ground it till it was powder and I mixed the full 2 min (per the instructions that is ‘max time) and it