In recent years, the low carb and keto bread market has just exploded. There are multiple brands of breads and wraps you can buy online and we’ve seen an explosion of recipes you can make in the comfort of your own kitchen. Although some of the store-bought brands are still nutritious and aren’t as time-consuming as a DIY low carb bread recipe is, having the ability and the option of making your own low carb versions of breads and wraps remains a more versatile choice. One reason store-bought versions are preferred is because of the overwhelm we experience when trying a new recipe.
If you’re reading this, you’re most likely new to the low carb or keto diets. In those situations, we prefer done-for-you options. We want food gift-wrapped and easily accessible. We understand the feeling and those constraints. Time is important. But so is understanding the why and the what we are putting into our bodies. This is one reason why making your own food from scratch whether it be egg and avocado toast or keto-approved turkey lettuce taco wraps can be nutritional and educational. It’s that holistic experience with food and your learning which makes your choice a lifestyle instead of some whimsical food fad.
One of the most difficult obstacles to overcome when switching to a low carb or keto diet is getting used to not eating bread. This carb-heavy food is a staple in so many people’s culinary lives. Here’s the deal though: You don’t have to give up “bread” when making the switch. Repeat: You don’t have to give up “bread” when switching to low carb or keto diets! As mentioned above, the low carb bread revolution is in full force with literally hundreds of different bread variations you can either buy or make on your own. We’ve decided to share two of our favorite low carb keto bread and wrap recipes to help you rekindle your love with bread again. Hopefully, this will give you a couple more impactful recipes to help you on your low carb or keto journey.
Low Carb Keto Bread Recipe
Low Carb Keto Bread Ingredients
7 Large Eggs at room temperature
½ Cup Butter
2 Tbsp Coconut Oil (if no coconut oil, then add 2 Tbsp more butter)
2 Cups Almond Flour or ½ Cup of Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum
½ Tsp Salt
*If you don’t have Xanthan gum, you can replace it with ½ tsp flaxseed meal + ½ tsp of water OR ½ tsp psyllium husk powder + ½ tsp water).
Low Carb Keto Bread Instructions
- Preheat the oven to 350 degrees Fahrenheit. Make sure the oven is fully preheated before placing bread in the oven.
- Beat all 7 eggs in a mixer at medium speed for 2 minutes.
- Melt the butter, coconut oil, and add to the egg mixture. Beat with eggs until mixed thoroughly.
- Mix the almond flour, salt, xanthan gum, and baking powder in a separate bowl.
- Set the mixer on slow speed and then slowly add dry ingredients to the wet ingredients. Beat until mixture is thoroughly combined and thick.
- Transfer the batter into an 8-inch bread loaf pan lined with parchment paper. Line all sides of the bread pan with parchment paper. If you are worried about the bread sticking to the parchment paper, you can grease it and this won’t affect the baking process.
- Bake for 48 minutes. Give the toothpick test to see if it comes out clean. If not finished, cook for another 10 minutes. The bread top will turn golden brown and start to slightly crack when you know it’s finished.
Low Carb Keto Bread Nutritional Facts
3g of carbs (1.5g of net carbs)
15g of fat
6g of protein
These are the nutritional facts for just one slice of low carb keto bread. You can easily see why this keto bread is a go-to option for those on a low carb or keto diet.
Low Carb Keto Wrap Recipe
Low Carb Keto Wrap Ingredients
6 Large Eggs at room temperature
1 ¼ Cup of Unsweetened Almond Milk
½ Cup of Coconut Flour
½ Cup of Almond Flour
1 Tsp of Salt
1 Tbsp Gelatin Powder Unsweetened (Optional Notes listed below)
½ Tsp of Garlic Powder (Optional)
½ Tsp of Paprika (Optional)
½ Tsp of Chili Powder (Optional)
* Pectin or Agar Agar will work as substitutes for gelatin powder. You can also omit the gelatin powder all together for a less firm wrap. If you decide to use gelatin powder, add ¼ of almond milk to the entire recipe)
Low Carb Keto Wrap Instructions
- Beat all 6 eggs in a mixer at medium speed for about 1 minute.
- Add the unsweetened almond milk to the eggs and mix again at slow-medium speed for about 1 minute.
- In a separate bowl, mix coconut flour, salt, gelatin powder, garlic powder, paprika, and chili powder.
- Set the mixer at slow speed and then slowly add the dry ingredients to the wet ingredients. Once fully incorporated, beat mixture at medium speed for about 1 minute.
- The batter should be the consistency of crepe batter if you’ve ever made it: smooth, easily pourable. Should be very runny compared to pancake batter. If it isn’t add more almond milk and egg.
- Let the batter rest for 2-3 minutes to allow for natural thickening. If you are worried about it being too runny, make sure you let it rest. If it is still too runny, add a tablespoon at a time of almond flour.
- Cooking wraps is the exact same strategy as cooking crepes. Heat an 8-inch skillet over medium-high heat and grease with your favorite oil. Use avocado or coconut oil for the best results.
- Using a ½ cup measuring cup, pour ¼ cup of keto wrap batter onto the heated non-stick skillet. This next step is crucial and has to be performed as soon as you apply batter to the skillet: quickly rotate and tilt the skillet so the batter is evenly coating the bottom of the skillet (like you would when cooking crepes).
- Immediately cover the pan with a lid and allow to cook for 2-3 minutes until you see the edges begin to slightly brown and bubbles begin to form throughout the whole wrap. (Don't worry, the bubbles will shrink after the finished wrap cools)
- Lift the lid and flip the wrap to cook on the other side for about 1-2 minutes. The whole process will lower the temperature of the pan, so make sure before cooking another wrap to allow the pan to heat back up.
Five Important Tips For Making Keto Wraps
- It's really important to let the batter rest for a few minutes before cooking. When first making these, skipping this step made the batter too runny and really difficult to work with. Patience is vital.
- Make sure to oil the pan after cooking each keto wrap. A little more than a teaspoon of oil will do the trick for each wrap. I like to spread the oil across the pan with a spatula.
- All ovens are different. The longer you let it cook before the first flip the better the keto wrap is going to turn out. Get a nice golden brown layer on the keto wrap before flipping. Watch the bubbles, they'll be a really good indicator when to flip. It's better to overcook than undercook before flipping.
- You will probably massacre the first few wraps you make so don't beat yourself up when first cooking these (for me...it was the first five or so). I didn't master making keto wraps until about the second batch. When first making these, the best approach is to use the first three attempts as a testing zone to know how your keto wrap batter will react and respond to the heat, the skillet, and the oil you're using.
- The finished keto wrap is more fragile than a traditional tortilla wrap, so when you're folding food or making a taco with be a little gentle. These are great for grilled chicken BLTs keto wraps, keto pizza rolls, and low carb turkey tacos.
Low Carb Keto Wrap Nutritional Facts
4g of carbs (1g of net carbs)
3g of fat
6g of protein
These are the nutritional facts for just one low carb keto wrap. You can easily see why this keto bread is a go-to option for those on a low carb or keto diet.
How Do You Store Low Carb Breads and Wraps?
Low carb keto breads do not store like regular breads. Yes, if you leave them out they will go stale and dry out. One of the biggest differences in storing these kinds of breads is they will go stale quicker at room temperature compared to regular breads. The best way to store low carb keto breads and wraps is in the refrigerator.
Can you freeze these breads and wraps? Absolutely! These low carb breads will last up to a few months in the freezer. The best way to store them is in an airtight Ziploc bag. Some individuals recommend slicing the bread before freezing, but we didn’t notice a big difference between that and freezing the whole loaf. Place a small piece of parchment paper in between each wrap if you’re freezing those.
Tips For Low Carb and Keto Breads
These recipes may seem like a lot of steps and processes. They are definitely not as easy as chaffles to make. But...that doesn’t mean you shouldn’t make low carb keto breads and wraps part of your weekly regimen. These are the perfect vehicles for all kinds of recipes: soft-shelled keto tacos, low carb gyros, taco salads, keto BLT, keto french toast, and many more. As we said, we know there are a lot of steps and for some of you...unfamiliar ingredients which makes cooking low carb breads and wraps a little intimidating. It doesn’t have to be! Relax, you’ll be okay. The more you cook with low carb ingredients the more familiar you will become with how they react together and how they can be paired together with other dishes and ingredients. With that said, here are 6 simple tips and tricks to get the most out of your low carb breads
Tip #1: Take Note Of Your Oils
If the recipe doesn’t call for oils to be melted, make sure your oils (coconut oil, butter, olive oil, or avocado oil) are at room temperature prior to mixing with any dry ingredients.
Tip #2: Mix Wet Ingredients Only
Mix all wet ingredients thoroughly before you ever add any dry ingredients.
Tip #3: Mix Dry Ingredients Only
Same as above. Mix only dry ingredients well and then add dry ingredients in small amounts to the egg mixtures until it thickens. One of the biggest mistakes we see when making low carb keto breads and wraps is improper mixing of wet and dry ingredients right from the start. This will change the consistency and texture of your results.
Tip #4: Allow Your Low Carb Creations To Rest!
Let your breads and wraps cool completely before eating. We get it...waiting can be hard especially once you taste these and know how delicious and nutritious they are.
Tip #5: Let’s Talk Pan Prep
Pan preparation is vital. Low carb keto bread and wrap batters are wetter and stickier than regular batter. As we mentioned before, if baking breads use parchment paper or thoroughly grease. If cooking wraps, use a non-stick pan and make sure it’s properly heated before applying the batter.
Tip #6: Know Your Replacement Ratios
The more you experiment and learn about low carb keto breads and wraps the more likely you are to try new variations. Coconut flour is not a one to one ratio swap with almond flour. Almond meal is not the same as almond flour. Make sure to do your research on replacement ingredients.
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