I’ve been on a quest to find the best gluten-free low carb tortilla and wrap recipes. It started last year when I developed a recipe for 1 carb tortillas using glucomannon (Konjac) powder and coconut flour. They’re great to use in enchiladas or to fry as chalupa or tostada shells.
Then, I posted one of my favorite recipes for low carb tortillas and wraps from Maria Emmerich of Maria Mind Body Health. Her recipe, which uses almond flour and psyllium powder, was my go-to for wraps or soft tacos. Next, I shared a fantastic recipe for zucchini tortillas. This recipe has changed lives – for real. All of these recipes are great low carb options, but they require specialty ingredients.
BUT THIS RECIPE!!!! (Jumping down with excitement!)
This recipe is made from regular ingredients you can find in any store. And it is completely AHhhhh-mazing.
These low carb wraps are super easy to prepare. And like I said, are made from regular ingredients, but what’s even better is the fact that they are ALMOST ZERO CARB per each. Yes, really. And two wraps top out at 1 net carb!
I know. You’re thinking I’m pulling your leg. Right now you’re probably thinking that this is just too good to be true. I bet you think I am full of baloney; that I just looked you straight in the eye and told you a “whopper”. Nope. These almost zero carb wraps are 100% legit. And, I am so excited!
How can this be? How can these low carb tortillas be almost zero carb? They are made with pork rinds. Yep. Chicharones. And pork rinds are a great low carb source of protein, contain heart healthy fats, and are full of gelatin. Gelatin, as you may know, is good for you. Read more about the benefits of gelatin in this great article on Chris Kressler’s site.
Because this recipe uses no nuts, it’s perfect for the Induction Phase and all phases of the Atkins Diet.
This recipe was inspired by all of the recipes for low carb pork rind pancakes and this recipefrom The Primative Palate. Go check out their great Paleo site. I like using these wraps for keto breakfast tacos, with chicken fajitas, green chile stew and traditional beef fajitas.
THESE ALMOST ZERO CARB WRAPS ARE TRACE CARBS PER EACH OR 1 NET CARB PER 2.
[NOTE] I’m often asked how these wraps taste. I use plain pork rinds and think these wraps are very neutral in taste.
- Serves: 12
- Serving size: 1 wrap
- Calories: 124
- Fat: 9
- Carbohydrates: trace
- Fiber: 0
- Protein: 10
- 1 – 4 ounce (113 g) bag of plain pork rinds, crushed
- ⅛ teaspoon baking soda
- ¼ teaspoon salt (optional)
- 4 ounces (113 g) cream cheese, softened
- 6 large eggs*** (see note)
- ¾ cup (117.44 ml/ 170 g) water
- Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5 minutes.
- Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder. Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt. In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth. Add the water and mix until thoroughly combined. Let the batter sit for 5 minutes.
- Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel.
- Using a ¼ cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. I dip my spoon in water to prevent it from sticking to the batter. Cook like you would a pancake.
***If this recipe is too eggy for you the first time you make it, try using 3 whole eggs, 3 egg whites and 3 tablespoons of oil.