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Flaxseed Wraps – Keto, Vegan & Gluten-free

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4.84 from 535 votes
By Carine Claudepierre - - 272 Comments

These flaxseed wraps are an 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 for reaching your fat macros quickly.

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.

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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 flour.

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 Can I 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!

Find all my best flaxseed recipes.

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 like 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 17.7 grams of fat per wrap, coming from healthy omega 3 fatty acids.

Bonus, it also covers 60% of your daily fiber intake with 11.6g of fiber per wrap, bringing those keto wraps to only 1.1g 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 or 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.
  • 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!
Flaxseed Wraps keto

When combined with boiling water, the fiber absorbs the water, gradually forming an elastic dough ball.

That elasticity from the dough will be critical to making perfect wraps that won’t break when you start filling 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 placed 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

Flaxseed Wraps Fillings

Flaxseed wraps are bland in flavor, especially if you are using golden flaxseed – brown flaxseed is slightly bitter.

That’s why I recommend adding 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 ones 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 avocado slices – like half an avo per wrap!
  • Chili sauce or mustard

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

Other Keto Tortilla Wrap 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.

Flaxseed Wraps keto

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

Recipe Card

Flaxseed Wraps keto

Flaxseed Wraps (Keto, Vegan)

1.1gNet Carbs
4.84 from 535 votes
Flaxseed Wraps are an almost no-carb, easy, keto wrap recipe made with 4 ingredients – 1.2g net carbs. 100% low-carb, gluten-free, and 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
Yield: 4 wraps
Serving Size: 1 large flaxseed wrap

Recipe Macros

Net Carbs 1.1g
Fat 17.7g
Protein 7.8g
Calories 226.8kcal

My Macros

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Net Carbs
4.84 from 535 votes
Review Print


  • 1 cup Flaxseed 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 at 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 a 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 it 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 rolling pin. Press the dough balls with your hands 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 it 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 or tortilla press. 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 plastic wrap, to keep them moist. 
Choosing flaxseed: golden flaxseed has a better taste than brown flaxseed. It 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 finely ground 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 ziplock 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): 1.1 g
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Nutrition Facts
Flaxseed Wraps (Keto, Vegan)
Amount Per Serving (1 large flaxseed wrap)
Calories 226.8 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 1.5g9%
Polyunsaturated Fat 12.1g
Monounsaturated Fat 3.2g
Sodium 306.5mg13%
Potassium 353.6mg10%
Carbohydrates 12.7g4%
Fiber 11.6g48%
Sugar 0.8g1%
Protein 7.8g16%
Net Carbs 1.1g
Vitamin A 0.1IU0%
Vitamin C 0.5mg1%
Calcium 110.4mg11%
Iron 2.5mg14%
Magnesium 166.2mg42%
Zinc 1.8mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes here.

I hope that you too find the recipes you love on Sweetashoney!

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    272 Thoughts On Flaxseed Wraps – Keto, Vegan & Gluten-free
    1 2 3 4 5 6
  1. 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!

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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!

  8. 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.

  9. 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!!!

  10. 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

  11. 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.

  12. 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.

  13. 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.

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

  15. 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.

  16. 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. 🙂

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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