KETO FLAXSEED WRAPS
4.77 - 208 votes
DID YOU KNOW?
Flax is a small plant that has been cultivated for more than 9,000 years. Its seeds are rich in fiber, protein, vitamins, and omega-3 fatty acids. As a result is helps reduce LDL-cholesterol.
1 cup Flaxseed
1 cup Water
1/2 teaspoon salt
1/4 teaspoon Turmeric
1/4 teaspoon Ground ginger
1/4 teaspoon Garlic powder
1/4 teaspoon Onion Flakes
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.
Form a ball
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.
Transfer to Parchment Paper
Remove the dough ball from the saucepan and transfer onto a piece of parchment paper, to prevent the dough from sticking to your benchtop
Shape Small Balls
Divide the ball into 4 dough balls. Place one of the dough balls onto a piece of parchment paper. Press the dough balls with your hand slightly to flatten and stick the top parchment paper piece to the ball.
Roll the Dough
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.
Make Round Wraps
Take a round object - 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.
Put in a Pan
Remove the lid and flip over the prepared wrap onto a 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.
Cook in a Pan
Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry and you can easily slip a spatula under the wrap to flip over. Cook for about 1 extra minute on the other side.
Place the cooked wraps on a plate. Repeat those steps with the rest of the batter until you form 4 or 5 wraps.
Serve them cold with filling of your choice or hot - you can also rewarm them in a sandwich press with your favorite filling.
NET CARBS FAT PROTEIN
1 Wraps Makes 4-5 Wraps
Prep: 10 Minutes Cook: 2 Minutes
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