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Flaxseed Low Carb Wraps (Keto, gluten free)

Published . Last modified By 99 Comments

These easy flaxseed low carb wraps contain less than 1g net carbs per wrap! They’re wheat free, gluten free and pliable – perfect for a Keto diet. 2 filled flaxseed wraps on a wooden board

I’ve always loved wraps – to me, they are a more fun version of a sandwich 🙂

Once I decided to wave goodbye to wheat tortillas and other carb-loaded wraps, I sampled a few low carb brands such as Carbzone or Mission. They are fine for emergencies – but if you are after natural ingredients AND good taste, you better make your own!

These low carb wraps are inspired by Dr. William Davis’ linseed wrap (a different name for flaxseed), which is one of the recipes listed in the back of his book Wheat Belly. My version adds, amongst other changes, a Keto favourite – mozzarella. It makes the end product even more pliable and very tasty indeed.

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The star of this recipe is flaxseed. Friends, it’s a true superfood! It’s high in omega-3 fatty acids and fibre, it improves cholesterol, lowers blood pressure and keeps hunger at bay.

I have made these Keto wraps many times now. Since I first posted them in February 2017, I’ve tweaked the recipe a bit to make the batter more liquid. This makes them easier to fry and they actually taste even better. It was time to re-write the post and pass my tips on to you!

How to make to make easy flaxseed low carb wraps – step by step:

ingredients for flaxseed low carb wraps

1.) Put eggs, mozzarella, flaxseed, water and xanthan gum into a food processor. If you don’t have a food processor, you can also use an electric mixer.

The xanthan gum is optional, but will give the wraps a stronger texture and make them more pliable.

batter for flaxseed low carb wraps in a bowl

2.) Blend at high speed until the batter is REALLY well-combined.

batter for low carb wraps in a frying pan

3.) Melt butter or oil in a frying pan and scoop in 2 tbsp of batter. Swirl the batter in the pan to let it fill the bottom and form a round tortilla shape.

Frying a low carb wrap in a pan

4.) Fry the flaxseed wrap over a medium heat on one side until the top begins to firm up and you can see little bubbles forming.

browning low carb wraps in a frying pan and a spatula

5.) Now flip it over and fry until the underside is golden brown as well.

stack of flaxseed low carb wraps on a plate

Here are some tips so your low carb wraps turn out perfectly: 

Blend, blend, BLEND! The better your ingredients are combined, the easier it will be to fry the wraps. You don’t want to end up with mozzarella clumps that take ages to melt.

Flaxseed has a tendency to absorb liquid. If you find your batter is getting too thick towards the end of preparing your wraps, add another splash of water.

Medium heat works best. If you use butter to fry, clean the pan between wraps to ensure it does not burn.

You could customise your wraps with spices – cumin would work well, or paprika, garlic powder, onion powder or even cayenne pepper.

a stack of low carb wraps

What to fill your low carb wraps with:

    • chicken salad with mayo, celery and walnuts
    • smoked salmon, avocado, cucumber, salad
    • ham and cheddar cheese, green leaves and mustard dressing
    • feta, cucumber, tomatoes
    • bacon, scrambled egg, avocado
    • sauteed mushrooms, cheese, spinach leaves.

You know I’m only scratching the surface here. Let me know in the comments how you like to fill your flaxseed wraps!

Important! If you buy ground flaxseed, ALWAYS store your opened bag in the freezer to prevent it from oxidising and going rancid. Oxygen causes the polyunsaturated fats in flaxseed to break down, as do light and heat.

Here are some of my other flaxseed recipes: 

Low Carb wraps with flaxseed filled with ham and cheese

These keto wraps taste great warm or cold. Store them in the fridge and re-heat in a pan or in the microwave.

You can also freeze them – make sure to put parchment paper between the tortillas so they don’t stick together.

Starting out on low carb? Find out all about my top 10 essential low carb kitchen gadgets!

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Flaxseed Low Carb Wraps

Flaxseed Low Carb Wraps are a nutritious and delicious low carb alternative to bread. They are wheat free, gluten free and easily pliable. Perfect for lunch boxes!

Course Lunch, Main Course
Cuisine British
Keyword flaxseed keto wraps, low carb wraps
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 6
Calories 86 kcal
Author Katrin

Ingredients

  • 3 large eggs
  • 6 tbsp flax seeds milled
  • 1/4 cup / 30g pre-shredded mozzarella
  • 6 tbsp water
  • 1/4 tsp xanthan gum optional

Instructions

  1. Mix all ingredients in a food processor or with a stick blender on a high speed until well-combined.

  2. Heat butter or olive oil in a non-stick frying pan (I used an 8 inch / 20cm pan) over medium heat.

  3. Scoop 2 tbsp of batter into the pan, swirl the pan around so the batter can fill the bottom of the pan. Once the top begins to bubble, flip your low carb wrap over to brown the other side. 

Recipe Notes

Blend, blend, BLEND! The better your ingredients are combined, the easier it will be to fry the wraps. You don't want to end up with mozzarella clumps that take ages to melt.

Flaxseed has a tendency to absorb liquid. If you find your batter is getting too thick towards the end of preparing your wraps, add another splash of water.

Medium heat works best. If you use butter to fry, clean the pan between wraps to ensure it does not burn. 

You could customise your wraps with spices - cumin would work well, or paprika, garlic powder, onion powder or even cayenne pepper.    

This mixture makes 6 wraps.

The nutrition is calculated per wrap, without filling (see filling suggestions in the post). Two filled wraps would make a good lunch.

Nutrition Facts
Flaxseed Low Carb Wraps
Amount Per Serving
Calories 86 Calories from Fat 59
% Daily Value*
Total Fat 6.5g 10%
Saturated Fat 6g 30%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1.7g
Cholesterol 97mg 32%
Sodium 66mg 3%
Total Carbohydrates 2.3g 1%
Dietary Fiber 1.5g 6%
Sugars 0.1g
Protein 5.8g 12%
* Percent Daily Values are based on a 2000 calorie diet.

This post was first published in February 2017. It was updated with new images and a recipe change in October 2018 to reflect how we make these wraps now.

This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.

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Flaxseed Low Carb Wraps are a nutritious and delicious low carb alternative to bread. These easy low carb wraps are wheat free, gluten free and easily pliable. Perfect for lunch boxes! #lowcarbwraps #tortillas

Comments

      • Help! I’ve tried this recipe twice and each time I end up wit a gloopy gelatinous mound. I’ve tried adding another egg and some more water but as soon as I blend it it just returns to the same consistently, only more of it! I’m sticking exactly to your recipe… am I blending at too higher speed? I’m using mt thermomix to do this. Please help me as I dearly want to try these.

        Reply

        • Hi Lisa, the Thermomix is a high speed blender, so it is possible that it blends the flax so superfine it becomes extra absorbent. I have only used my cheap and cheerful food processor for this recipe (it’s essentially the same as using a hand held mixer, only less mess). You could try 2 things. 1) Use a bit less flax and 2) reduce the blending time in the Thermomix. Just like with almond flour, milled flax can vary in texture from brand to brand (I once compared pictures with a reader). Maybe yours is especially fine? I hope this helps. I really want you to make the wraps and enjoy them!!

          Reply

  2. Made these this morning, with the xanthan gum. The batter came out very gelatinous, glue like. Ended up adding about 1/4 cup water. Made them a bit smaller and they turned very well without breaking. They seem much more like quite egg-y crepes than wraps, but the flavor is ok. I would try them another time w/o the xanthan just to see how it works. Really enjoy your blog, thanks.

    Reply

    • Let me know how you like them without the xanthan gum! I wonder whether your flaxseed was more finely milled than mine, because there’s not that much xanthan in the recipe to make the batter truly gelatinous. Thanks for your comment 🙂

      Reply

      • I looked at your photos and yes, my flax was slightly finer, so would alter that a bit next time. Had 2 for breakfast today, Still too eggy for my taste, but nice anyway. Appreciate you taking time to comment.

        Reply

        • Hi Jillian, another thought – if you’re sensitive to an “eggy” taste, you could try leaving out the egg yolks. Egg whites have a neutral taste. You might prefer it that way. In that case, definitely use a bit less flax too to adjust the wet/dry ratios

          Reply

  3. These are fantastic! However, additional water was needed this time, and my shaping/sizing skills weren’t too keen. Going to make again. I understand, practice makes perfect. Also, my husband was thrilled with them.

    Reply

  5. Hello Katrin,
    Another excellent recipe! My first wrap was a little sloppy but intact and edible. My wraps came out like gyro bread; chunkier than your slim wraps. The second wrap came out perfect! (I used a combo of flax and chia seeds) Thank you for posting!
    Tami P.

    Reply

  7. I couldn’t get these flat enough like a crepe and they started falling apart. But anyway I just ate it w done monkfruit syrup like a pancake lol. They have a nice taste.

    Reply

    • I‘m glad you liked the taste. Maybe you could try making them a bit smaller next time to make sure they stay intact. And lower your heat so you have more time to spread them out 🙂

      Reply

  8. This recipe is so good and really easy to make! Thanks so much for putting it out there. I was just wondering if there was anything you could switch out the cheese with? I am trying to reduce my dairy intake and this wrap method is a staple. I would really appreciate any ideas you may have!

    Reply

    • Hi, if you don’t want the cheese you could try to replace it with more egg. The cheese helps hold the wraps together (and the egg would do that too – if you have some king of dairy free cream cheese you could add a teaspoon of that too, to make it less egg-y and more wrapp-y). You might also want to add in some kind of flavouring you like and that would fit with your intended topping (Herbs de Provence, or Italian seasoning) because the cheese also provides taste.

      Reply

  9. hi,
    thank you for this recipe it tastes great!
    i had a problem when first scooping it onto the pan, it doesn’t spread evenly that i can have an evenly flat one.
    any advise?
    Thank you!
    Doreen

    Reply

    • Yes, I think you could try reducing the temperature so it doesn’t cook too fast. That gives you time to slowly keep on swirling the top, spreading the wraps out to make them larger and thinner and evenly flat. It does take a little patience and it is not as simple as making pancakes… Maybe if you used a flat spatula for spreading – imagine making crepes. I hope this helps??

      Reply

  10. Love them….made a batch for lunch. I am a type 2 diabetic and always looking for low carb recipes and not too much fat. Love your website….

    Reply

  11. Hi there, I tried this today and ran into a problem when trying to flip them – they broke into a million pieces! I finished cooking them and the end result was seriously delicious but I was wondering what I might have done wrong as I was hoping for one big round piece! Thanks.

    Reply

    • Hi Alice, maybe you could try making them a bit smaller next time – that way, you can pick up the whole wrap with your spatula. Also, it might have something to do with your pan being too hot? If the bottom cooks too fast and the top is still jiggly, you could also run into problems when flipping. I hope this helps. 🙂

      Reply

  12. Hi. I’m doing keto but struggling with how egg all the breads and wraps taste. Do these taste quite egg? . Thanks in advance.

    Reply

  16. Hi. Trying to get on your website and it’s got some testing details. Not sure what to do. Love to look at the other things you have.

    Reply

  17. Thank you so much for this!
    they are incredible – I used them to make keto pizza and they did not disappoint.

    my new go to favourite! thank you once again

    Reply

  18. I am in the UK and we do our carbs a little differently, am I right in thinking that I need to deduct the fibre from the total carbs to get my UK carb reading? Really looking forward to trying these, love wraps!

    Reply

    • Exactly. It’s total carbs minus the fibre to get your net carb count. I hope you’ll enjoy these wraps. We all really loved them over here.

      Reply

  19. Hi! THANK YOU for sharing 🙂 Tried your Wrap recipe…don’t know what I am doing wrong…couldn’t get the batter to spread, and the finished product is not as pliable enough to wrap fillings without breaking apart…maybe I have too much filling/stuff? But it makes a wonderful individual-sized pizza base 🙂 Holds toppings well! Also tried your Easy Rolls recipe…turned out great. (I just can;t get over the strong coconut scent/taste). For me, this recipe might be better as a sweet treat like coffee cake that a savoury treat like a hamburger bun…. Any suggestion/substitute to rid of that coconut flour scent/taste? Thanks for the incredible recipes!

    Reply

    • Hi Allie, I think the reason why your wraps split may be because they were too thick. The one tricky part of the recipe is to keep on spreading the batter out in the pan as thinly as possible as the mozzarella melts in the pan. Maybe next time you could try using a lower temperature which would give you more time to spread? ….Good to know that it works as a pizza base though, that’s rather ingenious!!
      As for the rolls, I guess you just have to like (or at least not mind) that coconut taste. You can make great low carb rolls with almond flour. So far, I have only posted this paleo bread recipe which uses almond flour. It tastes great and lasts for ages, but it also has a lot of seeds so is admittedly no quite a roll. It’s easy to use the fat head dough for rolls – just use the basic ingredients in the cinnamon rolls I recently published and replace the sweet stuff with a bit of salt.

      Reply

  20. I really liked this recipe. I tried it today. I am a medical student so I always run out of time this was quick and a treat for my tastebuds. Really liked it. I added 1 tablespoon full fat whipping cream so as to suit my keto diet. It still cooked perfectly. Filled it with lettuce and salad. Delicious. Thanks.

    Reply

  22. Thanks for the recipe – I’m excited to try soon! A couple of questions though – I know you said previously that whole flaxseed will not work but what if I grinded them up first? Sorry if it’s an obvious answer – still a flaxseed novice (:

    Also, will this work in a regular blender instead of a food processor or a stick blender??

    Thanks!

    Reply

    • Hi Ashley, I have not tried to grind flax myself, but I think only a really powerful food processor would be able to shred whole flaxseed properly. I don’t want you to be disappointed and end up with essentially a cheesy omelette that has crunchy flax bits in it (which could be nice too, obviously). Ground flax is handy to have, I like it in yogurt, with coconut or almond flour porridge as well and even in smoothies or over salad. It might be worth picking up a bag on your next shop. Let me know what you decide to do!

      Reply

  25. What is the flaxseed you are talking about? I have the actual seeds, flaxseed meal, and I know there are a few more out there. I want to make sure I use the right thing. I am excited to try this recipe! Thank you so much.

    Reply

  26. I love your recipe, but I used more water to make the mix more pancake-like and it turned out great. I don’t think people understand FLAXSEED if they’ve never used it before. Flaxseed swells up, similar to chia seeds. When I put flaxseed in my oatmeal, the water is really soupy; but I always wait about 5 minutes and the oatmeal swells up and thickens. Therefore with your recipe, I used your same measurements to add to the food processer, but then waited 5 minutes or so for the flaxseed to swell up. Then I added more water to make the mixture more pancake-like, but not watery. I wanted it thick enough to be able to pour onto my pan like pancakes. Then I shook the pan to make it spread it out alittle (or you can do it with a spoon). When I tried making with the recipe before after waiting for the flaxseed to blow up, I couldn’t spread the mixture in the pan at all. (This may be why the lady wrote that hers was “a gluggy mess” – her flaxseed had thickened and she couldn’t work with it in the pan. If you try adding more water, just add a little and don’t make too watery. It should be like a thick pancake mixture, because I’m sure it’s not as thick and sturdy if you do it this way. I used parchment paper to wrap around it in just in case it didn’t hold together. I love it. My husband has diabetes II and this is perfect for us since we can’t use flour. THANK YOU THANK YOU THANK YOU!! We LOVE your website

    Reply

    • Hello Diane, thank you for all your detailed info! You are so right – flaxseed does swell up. How much more water in total did you use?

      Reply

  27. Hi! This recipe looks really good and I can’t wait to try it! I’m just wondering if I could replace the flax seeds with something else, as it’s very difficult to get for me.
    Thanks for sharing this recipe!

    Reply

    • You could replace it with psyllium husk, though I’m not sure that might be equally hard to get. Or try ground almonds, though they won’t bind the dough as well as flaxseed does. If flax is hard to get i the shops for you, you could try ordering it from Amazon.

      Reply

  28. Thank you for this recipe – I’ve really been missing sandwiches and this is a perfect alternative to bread and wheat wraps! So many low carb bread alternatives are so disappointing, but this recipe is tasty, filling and easy to make.

    Reply

    • Hello Emma, thank you for your message. I’m really glad you are enjoying the recipe. I agree – I have tried many low carb bread recipes and not all of them are truly tasty.

      Reply

  29. Is it possible to do this without the whole eggs and instead with egg whites? Have you made this with any other types of cheese? Thanks!

    Reply

    • Hi Kellye, I’m sure it would work with egg whites only as well – it’s the egg whites that bind the wraps. I haven’t tried with other cheese. Cheddar might work as it melts well. It tends to get more crumbly as mozzarella when it cools, so as long as you have your wraps straight from the pan that should work fine. Give it a go and let me know how you get on!

      Reply

    • You can leave it out- the recipe will still work, although the wraps will be a little less pliable. You might want to add some spice such as onion powder or paprika because you’re missing out on the cheese flavour

      Reply

  31. Either there’s a typo or the math is wrong. Your recipe comments say .5 per wrap, but if total carbs are 6.5 and fiber is 5, shouldn’t the net carbs per wrap be 1.5? Still great and grain free, so I’m excited, but wanted to see if I was misunderstanding something about the net carb count.

    Reply

  33. I’m so glad I found this recipe! I’m trying to eat keto but sometimes a girl just craves bread! This seems so easy and perfect for fast lunches!

    Reply

        • Hello Marian, sorry to hear about this – if you have used all the ingredients in the recipe nothing should have gone wrong. Maybe you left something out? The eggs bind everything together, the flaxseed and the baking powder give the bread-like properties and the mozzarella lends taste and makes the mix more pliable. The only step that is tricky is when you pour your mix in the pan and the mozzarella starts getting sticky and gooey – then it’s a matter of swirling and flattening the wrap until it has the right thickness (or thinness). It definitely should not stay gluggy. Hope you’ll try again with better results

          Reply

      • I’ve just made them and it’s how I’m hoping to use the recipe, too. The first half, I ride making wraps…but the first was really small and the second just fell apart, so I poured the second half in at once and made a thicker one. Seems perfect for a soft pizza base! Will see how it crisps up in the oven, if at all. But even if it requires a fork, it’ll be fine!

        Reply

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