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Injera-Inspired Keto Wrap Recipe

These keto wraps are inspired by Ethiopian injera but made low-carb with almond flour. Soft, slightly tangy, and perfect for filling with meats, veggies, or eggs. Simple to make with a few basic ingredients and great for anyone on a keto diet.

Ingredients

Scale
  • 1 cup almond flour

  • 1 tablespoon coconut flour

  • 2 teaspoons psyllium husk powder

  • ½ teaspoon baking powder

  • Pinch of salt

  • 2 eggs (room temperature)

  • ¾ cup warm water

  • 1 tablespoon apple cider vinegar

  • Oil or ghee for cooking

  • Optional flavor add-ins:

    • ½ teaspoon ground fenugreek

    • ¼ teaspoon ground coriander

    • Pinch of berbere spice for heat

Instructions

  1. Mix the dry ingredients: In a bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, and optional spices. Stir until well mixed.

  2. Add wet ingredients: Crack in the eggs, then pour in the warm water and apple cider vinegar. Stir until you get a thick pancake-like batter.

  3. Rest the batter: Let the batter sit for 5–7 minutes to allow the psyllium husk to puff up.

  4. Heat the pan: Warm a non-stick skillet or cast-iron pan over medium heat. Add a light coat of oil or ghee.

  5. Cook the wraps: Pour about ⅓ cup of batter into the pan. Tilt the pan to spread the batter into a thin, even layer. Cook for 2–3 minutes until bubbles form and edges lift, then flip and cook for another minute.

  6. Serve: Stack the wraps with a clean towel to keep them soft. Fill them with your favorite ingredients and enjoy!

Notes

  • Store wraps in the fridge for up to 4–5 days with parchment paper between each one.

  • You can freeze the wraps in the same way for later use.

  • To reheat, use a pan instead of the microwave for better texture.

 

 

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition