These amazing Low Carb Keto Wraps are made with pork rinds have less than 1 carb each. Pliable and neutral in flavor, they require no specialty ingredients and are gluten free. The Perfect ketogenic wrap!
I’ve been on a quest to find the best gluten-free low carb tortilla and low carb 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 low carb wraps or soft tacos. Next, I shared a fantastic recipe for low carb 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!!!!
This recipe is made from regular ingredients you can find in any store. And it is completely AHhhhh-mazing.
These low carb keto 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 less than one per each. Yes, really. And two wraps top out at 1.6 carbs!
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 low carb wraps are 100% legit. And, I am so excited!
How can this be? How can these low carb wraps 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 recipe for pork rind tortillas from 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.
(This post may contain affiliate links.)
Low Carb Keto Wraps
Ingredients
- 4 ounces plain pork rinds, crushed (113 g)
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt optional
- 4 ounces cream cheese, softened (113 g)
- 6 large eggs*** (cold) see note
- 1/2 cup water (113 ml/ 118 g)
Instructions
- 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 5-10 minutes until the batter thickens to the consistency of cream of wheat. (Thin batter as needed.)
- 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 5-10 minutes until the batter thickens to the consistency of cream of wheat. (Thin batter as needed.)
Cooking
- Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel or spray with cooking spray.
- Using a 1/4 cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. Make it as thin as possible. I dip my spoon in water to prevent it from sticking to the batter. Having a cup of water nearby helps. Cook like you would a pancake. NOTE: You will need to thin the batter as it sits. Add 1 tbsp at a time as needed.
Storing
- Keep in the refrigerator up to a week or freeze up to 3 months with a piece of waxed paper between each wrap.
- Each wrap is 0.8 carbs or 1.6 carbs for 2 wraps. (There is no fiber in the recipe.)
Video
Notes
Nutrition
Philly Cheese Steak Wraps (low carb, keto)
Is the 4ozs of pork rinds after their crushed or bag size mine was runny and looked like crepes.
Hi Teresa. It doesn’t matter if you weigh the pork rinds before or after grinding. Four ounces is going to be 4 ounces whole or ground. Try to get a bag with nice fluffy pork rinds and grind them VERY fine. If you have big lumps the pork rinds won’t absorb the liquid as well. Unfortunately, the video shows some lumps. Make sure you are using large eggs and not extra large. Let the batter sit longer if it hasn’t thickened up. I made the recipe last weekend to make sure that it was correct. It worked perfectly for me. I hope this helps. -Kim
Are the nutritional facts for one wrap or for two? 124 calories per wrap or for two wraps?
Hi Elizabeth. I think this is a problem with information overload. The nutritional information in the box is per 1 wrap. I will try to make this more clear a little later tonight. If you have 2 wraps, double all of the nutritional information except that two wraps equals 1 carb (for the two together). Enjoy the recipe. I just made some yesterday. -Kim
So easy to make and so delicious!
Wondering if anyone has tried”frying” these in a panini maker?
Do you mean to cook them or after cooking, Necia?
I have been on a low carb diet for 5 months. I now consider you my new best friend! Made these today, went for 4 eggs plus 2 egg whites and 2 tbs oil. I have tried a variety of ‘Keto bread recipes’ never liked any I have tried. I plan on wrapping a couple around shredded beef and taco fixings tonight. Yum! Thank you
Just made another batch this time no oil, 3 eggs plus 3 eggwhites, no salt……perfect
Are these gluten free? Pork rinds? Wife has celiac. Th
Yes, Jim, they are gluten-free BUT make sure that you buy a GF cream cheese and that the pork rinds do not have any seasonings besides salt and pepper. I find the best and fluffiest pork rinds at the Mexican/Hispanic market, but not everyone has one in their city. I get Baconettes brand from the store, but I don’t remember what their ingredient list looks like. -Kim
Can the pork rinds be made from pork skin directly? I make pancetta and always have skin from 12 pounds of pork belly. Just crisp up in the oven i suppose?
Hi John. It’s my understanding that pork skin should be boiled and then fried. There are recipes on making homemade pork rinds on Google. I would read a few and see what is involved. I do not think that just baking in the oven would work. I am so impressed that you make your own panchetta! Yum! -Kim
Hello! Do you know how many total carbs are in one wrap?
Yes, Micheal – less than one carb. I would count it as one since there are very few things that are truly zero carb. -Kim
I was leery of these because I’m not a fan of pork rinds. THESE ARE GREAT! They’re light and moist and if I hadn’t have made the batter I would’t know pork rinds were in there. I made mine with the reduced egg yolks because I was concerned about the eggy flavor. Thanks for the recipe!
Are these freezable?
Yes, Hayley. I just added that info to the recipe. Freeze with a piece of waxed paper between each wrap. -Kim
Well these are wonderful! Tasty but pretty neutral, pliable but sturdy. I made mine in the blender and it worked fine. Next time I will omit the salt but other than that, I love them. In the interest of research, I put cinnamon and vanilla syrup on one and it was yummy 😊. Thank you so much for sharing your recipe and video with us!
Has anyone tried these as a pancake with a sweetener, vanilla, cinnamon, and maybe maple extract?
I’m not sure, Sabra. They don’t quite have a pancake texture. I think they are more suitable for a wrap. -Kim
How is the best way to figure out 4 ounces of pork rinds when you do not have a food scale?
Hi Terri. First, a food scale is a great purchase that will last you for years. I have had mine for over 15 years and I use it multiple times a day. They are fairly inexpensive and I like the scales that have the option to show both ounces or grams. You can get much more accurate carb counts sometimes with grams.
Okay, so if you don’t have a food scale, buy a pork rind bag that is 3.5 ounces, 4 ounces or 5 ounces. I’ve seen all three at the stores. Just get one that is close enough to the amount specified in the recipe. I hope this helps! -Kim
What is the serving size? 1 wrap? 2?
Yes, Ariel. One wrap is trace carbs, but you can count it as 1 if you want to be safe. -Kim
I’ve read a lot of the comments but don’t see where anyone has tried using an electric tortilla press.I haven’t made your recipe yet so I’m unsure if the consistency/stickiness of the product would lend itself to something like that…
It’s like a pancake batter, Jill. If you want a recipe for a dough that you can use with a tortilla press, I have another recipe. search “chalupa shells” and there should be a recipe that uses psyllium powder and a tortillas press. I can’t link to it right now. I’m sorry about that. -Kim
I usually make this kind of “tortilla” on parchment paper to help prevent sticking on my currently not-so-great non stick pans..
I wonder if these might work with an electric tortilla press lined with parchment paper top and bottom – wish I had an electric tortilla press to try it out with.. Anyone else out there with one willing to take one for the team and perform this experiment? If that works, I might consider buying an electric tortilla press for this very purpose. :)
I’ve never used an electric tortilla press, Anthony. The batter is more like pancake batter so I’m not sure it will work. -Kim
I just made these with an electric tortilla press sprayed with coconut oil. They came out great.
I appreciate the recipes, but if these are low carb why isn’t the carb% listed in the nutritional information?
Hi Micki. The recipe card I am using does not permit me to add words to the nutritional information. The amount of carbs listed on my nutritional calculator for this recipe is “trace”. I can not enter that into the recipe card. I am sorry. I do the best with the tools that I have. I hope this answers your question. I should add this info to the notes section of the recipe if it is not already there. Enjoy your weekend. -Kim
I thought the same thing, then it occurred to me, there are only 6 ingredients. You can count the carbs in your head as you add them to the food processor as long as you have the packaging the ingredients come with…or a note pad, or a calculator. Definitely not “rocket surgery”
Just made these bad boys tonight with traditional beef taco trimmings. My picky diabetic husband approved. Their biggest positive is that they are very elastic, thus they they roll beautifully and hold the stuffing amazingly well. I had only 2 oz bag of rinds on hand, so I substituted the rest with lentil chips –that worked like a charm, recognizing the higher carb content, of course. Next time though, I want to try with plain, not spicy rinds so not to compete with the stuffing flavors. Maybe from the higher lentil chips absorption, but my batter yielded only 6 breads not 12. They looked identical to Kim’s though, which was my goal (not crepes). I bet they will be also awesome with Ethiopian and Lebanese dishes…with Greek tsatsiki,…baba ganouch. Heck, I would even eat them with the cold ratatouille! With The only thing I would like them to be different is to be more chewy…the texture was a bit more like dense pancakes in my execution. Next time I will get more rinds to stay true to the recipe. Great recipe. Thank you, Kim!
Yay! I love your ideas about what to wrap these around. I want to try each and every one! The bad news is that the texture will always be like a dense pancake. BUT, there is a recipe on the site for psyllium wraps https://www.lowcarbmaven.com/low-carb-tortillas-wraps-chalupa-shells/. It is actually Maria Emmerich’s recipe that I shared (without permission) when I first started blogging. They do have a bit and I really love them. I use a tortilla press to make them. It’s best to get them as thin as possible because they shrink as they cook. Thanks for taking the time to comment and leave a rating. Have a wonderful weekend. -Kim
How long do they last ?? I make everything in batches because it’s just me doing Keto … my fat dough bagels last me about a week in the fridge and they’re a great food prep item… any info on how long these might last because of all the eggs ??
Hi Eddie. I would keep them wrapped in the fridge or in a zip loc bag. I would’t go longer than about 10 days. They will most after a while. -Kim
Hi there. I haven’t tried recipe yet but it looks great. My question is do you know the counts if you use your suggestion re not using 6 eggs but eggs, whites and oil instead? This will up the calories, fat I think? Can you advise if you know? I think carbs remain the same?
Hi Andrea. I don’t have those counts for you. 1 tbsp of oil is approximately 14g of fat (depending on the type of oil) and about 110 calories. Then divide that by 12 wraps. That is also off-set by the missing fat from the egg whites instead of the whole egg. -Kim
I am wondering do you mean like a bag of pork rinds from the chips section or is there a different cooking pork rind that you intend, I’m not finding anything to tell me that I’m not just heading to the chip aisle. Am I correct?
The chip aisle, Rita! -Kim
I made the almost zero carb wraps but was only able to find spicy pork rinds. They turned out pretty good. Not spicy buy with a little zing. I do still find them a bit eggy so I may try the modified recipe next
Hi and thank you for the recipes
where can I find the print recipe for these tortilla bread? I can”t read the video on my device ;p
Hi Pierre, the recipe is below the video. -Kim
hello how do you rate mission low carb wraps
Hi Anythony (Anthony?). I used them when I started eating low carb about 9 years ago. They have a lot of fiber and there is some indication that high amounts of fiber can interfere with weight loss. I am also unclear how much of the resistant starch in these products actually ends up being absorbed. There was a big argument with Dreamfields Low Carb Pasta many years ago – that it spiked blood sugar in diabetics just like regular pasta but kept it elevated for a longer period of time because of all of the fiber. I think that 2-3 low carb tortillas during the week is okay if you aren’t sensitive to gluten. If you are doing keto, make sure that you don’t go over 40 total carbs in the day. Some people need to stay around 35 total carbs to lose. Of course it all depends on individual metabolism, age, physical activity, etc. I like these wraps because they have a fair amount of fat and protein and very little fiber carbs. My two cents, fwiw. -Kim
I was wondering how these keep or can you freeze them? I am having surgery in a f w weeks on my foot. I would like to prep as much as I can before hand as I will be nonweightbaring for 3 to 4 weeks.
They freeze well, Katrina. I separate them by a piece of waxed paper and then put them all into a large ziploc bag. I thaw them in the bag, in the fridge. They will last about 10 days in the fridge but I wouldn’t go any longer than that because they do mold if forgotten. I know from experience. Good luck with your surgery and I wish you a speedy recovery. -Kim
Thanks so much for this. I have not seen any of these recipes! My son, who just turned 16 Can Not process carbs and sugars correctly. It makes his heart over work and shut down. So how boring for a kid right. This will help so much! I mean send as many recipes out there to make it more Fun! I mean I seen this And Pork Rind pancakes,?!! Time to get cooking!! (How did I miss this? He has had this since he was 12, probably before but took years to figure it out )
Pamela, I’m so sorry to hear about your son. I have two special needs children so I’m familiar with the constant quest to find things that will improve their lives and keep them happy and healthy. It’s not your fault for missing it. I knew there was something going on with my daughter for years before a doctor finally diagnosed her. There is nothing like having everyone one on board after a diagnosis, right? How fortunate that you know what it is! Now, he has the rest of his life to enjoy to the fullest simply by making the right choices and watching what he eats. Good for you! I wish you and you son every happiness. Enjoy finding recipes you all enjoy! -Kim
Tried this tonight but, honestly, I found it to be a lot like other keto tortilla recipes I’ve tried. I knew it would be too eggy so I used the alternate suggestion of 3 whole eggs, 3 egg whites and 3 tablespoons of oil. Its certainly easy to make in the food processor and took no time at all. The recipe makes about 3 cups of batter which is a lot so if your only feeding 1 or 2 people you might want to half it. The first tortilla I made worked perfectly but it was very thick, even after using the back of a spoon to spread it. The batter was very thick and it seemed silly to me to try to spread it out in the pan with a spoon so I thinned it with water just as I do pancake batter. After some trial and error I ended up with a thin batter that resembled crepe batter. I put some oil in a small skillet, got it very hot and spooned in some batter. I quickly tilted the pan in circle to allow the batter to cover the bottom of the pan and then cooked it until the edges were crispy and tortilla was firm enough to flip. Using this technique I ended up with a stack of something that loosely resembled corn tortillas. They were still soft and eggy but I was able to fold them around a filling of cooked seasoned beef, cheese and jalapenos to make keto enchiladas. With some avocados and sour cream on top, it wasn’t half bad.
Hi Joanna. I’m sorry you found the batter temperamental and eggy. It is supposed to be thick – not like a crepe batter at all. It does take patience and time to spread it out with a wet spoon, but the thick wrap is sturdy enough to stand up to any filling. The batter does need to be thinned a little as it sits while the wraps are being made (perhaps I mentioned this in the recipe?). The collagen really soaks up the liquid!
I am happy you were able to find a batter consistency that worked for you and that you liked it in your enchiladas. They sounds awesome! The thicker wraps would not have worked for enchiladas at all – I tried. I also have a very good crepe recipe which is almost like the real thing in texture and in cooking which may be easier for enchiladas next time. Thank you for your feedback. Have a great week. -Kim
Is there a substitute for the crean cheese? I have a little friend with a dairy allergy. I apologize if this has been asked before.
I have had people report that vegan cream cheese works, but I have not tried it. -Kim
Seems high in fat. Any success using low fat cream cheese?
Hi Jo Ann. I have not tried low fat cream cheese in this recipe – it would result in a higher carb recipe. You may be able to use egg beaters instead of eggs. A lot of the fat comes from the pork rinds. -Kim
I’m a life long vegetarian. I’m pretty sure you remember Sooze Gibbs (Fluffy Chix) and so many of her recipes used pork rinds too. I was always so sad that I couldn’t try so many of her fun recipes. Then came Gloria’s Soul Bread!! My loaf didn’t work out, think it fell. So I sliced it thin and dehydrated til very dry and crisp. When cooled, I pulsed it in my Ninja til like bread crumbs, then used it in place of pork rinds, AND IT WORKED!! I just wanted to share something with you about my alternative to pork rinds.
Belenda, that is completely amazing! Thanks for sharing. -Kim
Hi Kim!
I’m really excited to try this recipe since I’ve been limiting my carb lately. Just wondering though, could you use coconut oil in place of the oil used ? Would it be an equal exchange? Thanks for your reply!
Absolutley, Amy, any oil you prefer. -Kim
Hi! Just found this recipe and would like to try it this weekend. Just wondering if Eggbeaters can be used instead of whole eggs. I watch cholesterol as well as carbs and calories.
Hi Joanne. I haven’t tried them but don’t see why not. I would hold back on the water at first. Don’t use the consistency of the video as your guide. I contracted out and am not sure that the video maker weighed the pork rinds. The batter should be thicker after sitting… maybe use half the amount of water and see? The wraps should be thicker than a tortilla for sure. Enjoy the recipe. -Kim
5 star rating!
I just made a batch following the recipe with 3 eggs and 3 egg whites. They came out perfect! I will be making them on a regular basis. So much better than the low carb wraps in the store. Thanks for a great recipe!!!
Great recipe! Just wondering if you’ve tried using sour cream instead of cream cheese. Not a big cream cheese fan.. I’ve made cloud bread with that substitution so just wondering if I could do the same with this recipe… can’t wait to try it!!
You could try Lorie. I would add less water since sour cream is softer than cream cheese. Also, the thickness in the video is really thin. It should be thicker. -Kim
What do you mean by pork rind ? Is it packet scacking.
Hi, Sally. I don’t know what packet scacking is. Lol. Pork rinds are fried pork skin and often eaten as a snack. I hope this helps. -Kim
Thanks for this recipe, since I started on a Keto lifestyle, I’ve been looking for bread substitutes. I like port rinds and always have some on hand. Going to give these a try. I was going to ask you about the food processor in the video but then saw that you hired out the video. Do you have a particular machine you recommend?
Love the site, thanks!
John
Hi John. This is a pretty great bread substitute. We use it for breakfast wraps and tortilla wraps all the time. The person who did the video used a Ninja, but she even asked me what I use. I have a Kitchen Aid food processor that my mother gave me. Previously I had a Cuisinart. That thing lasted almost 15 years. I think I like the Cuisinart better. Make sure to see the models in person in a store and see how easy it is to change the blades and graters. I hope this helps. -Kim
Tastes like an omelet to me, an I can make egg wraps with nothing but eggs ans save all that extra fat and calories from pork rinds and cream cheese.
You do realize this is a low carb website?
Can whole eggs be used for some of the egg whites?
Hi, Cindy. This recipe calls for whole eggs. -Kim
I wasn’t sure I’d like them,so I only did 1/2 batch. I used spicy pork rinds and used my electric krumkake maker to get them thinner, I will be making these again! I’m going to try and use these as pizza crusts rather than low carb tortilla’s.
Why do you use only a handful
Of rinds in the video (with the rest of the full recipe) and then in recipe, call for 4 ounces– which is nearly a full-sized bag (5 oz.).
This needs corrected. Was going to try this tonight, but will not with this huge discrepancy.
Linda, the recipe calls for 4 ounces of pork rinds. I contracted out to have the video made because I do not have enough light in my home to do the videos and no room to store extra lighting equipment. The recipe video is a courtesy for readers to get an idea of how the recipe is made. I do not make any money on the video and in fact spent quite a lot to have it made and available for readers. The video is not intended to be a complete recipe video. Please read and follow the instructions in the recipe. I will not pay to have the video remade. Thank you for understanding and for appreciating the extra mile I went in having a video available to accompany the recipe. As always thank you for your feedback. Enjoy your week -Kim
You have the patience of a saint. I’m a “read the comments” person. Smh.
Lol. Thanks, Tabi. Enjoy your day. -Kim
What can I use instead of pork rinds?
No, Sam, unfortunately the pork rinds are an integral part of the recipe. Thanks for your question. -Kim
Thanks for the great recipe – can’t wait to try this tonight. Any recommendations on the best way to store these? I’d like to make them in advance and have them on hand.
just saw storage tips below. thanks again!
I hope you enjoy the recipe. Have a great week. -Kim
Tried making these last night. Not a fan at all of the flavor, but they definitely would work as a wrap/tortilla. Might try these again if I can find a more neutral flavored base, perhaps coconut or almond flour?
Hi Dan. Try adding some spices to the batter. The recipe won’t work if you replace the pork rinds with almond flour or coconut flour. You would have to look for a whole different recipe. Google coconut tortillas or almond flour tortillas or psyllium wraps. -Kim
You might just have to try different pork rinds. Some have absolutely no flavor, some have a little, some have added flavor. A brand I buy has no flavor, its like eating a crunchy nothing. it’s Mambi brand. Red and yellow bag. Make sure to get the ones that look big and fluffy. I haven’t tried them in this recipe, I just use them in place of chips for guacamole and homemade dips and snacking. If those don’t work try a few different ones. I get these from Publix they do buy one get one free sometimes.
LOVE LOVE LOVE! I started a Keto diet a week ago and was hating I didn’t have a flat bread alternative. I made a batch of these and started to giggle as they were so good. I had a couple of left in the bowl so I added a little vanilla, cinnamon and a couple packets of Stevia just to fun. My wife is now obsessed with the elephant ears…. LOL
Great, Jeff! I’m glad you and your wife enjoy the recipe. I have been a little nervous to try them sweetened like a pancake. I think you have convinced me. Thanks for the comment and rating. Have a great week. -Kim
Amazing ! So easy to make :) The next time I’ll experiment with flavours
I am wondering if you can freeze them
Great, Jocelyne. Yes, you can freeze them. Put a piece of waxed paper between each one and pop them into a freezer bag. Thaw out the night before in the fridge. Enjoy. -Kim
Tried these today…major success!! I was nervous because I’m not a big fan of the “porky” taste of pork rinds (I know that sounds silly!) but these cooked up really well and the taste was indeed very neutral. Wonderful texture and a taste you can play with depending on what you want to use them for. We put a little sugar free syrup on one as an experiment and it was quite lovely. I wish I had thought of adding vanilla extract! I’m so excited to have them as a wrap for tacos and my eyes lit up when I saw the comment someone made about making gyros. Thank you for the recipe!!
I’m glad you like the recipe, Diana, and that it was a success! I’ll have to try doctoring them up next time with cinnamon and vanilla, but I’ve been a little afraid to. I can be squeamish at times. Thanks for taking the time to try the recipe and to leave a comment. Have a wonderful weekend. -Kim
What do you think about using a waffle iron with this recipe?
What do I think about using a waffle iron, Denise? I think that’s a great idea and I wish I had thought of it. Genius! I would probably add some herbs, seasonings and cheese and make it savory. In fact, I’m going to try it next week. You rock! -Kim
Please let me know how it comes out. I would rather that than Pan cake style… Easier. I haven’t tried your recipe yet but I really want to! I need to buy a food processor and a waffle iron! I lost my old mini processor so now I want a big one!
So, this may sound like a stupid question but are you talking about deep fried pork rinds as in the salty snack??
Lol. Yes, Tony. Some brands have less salt than others. -Kim
Any clues where to find pork rinds in Aus?
No I don’t, Jacinta. Perhaps you know then by a different name: Pork skins, fried pork skins, pork cracklings? It is the fried skin of pigs and a rich source of protein and collagen. -Kim
I bought pork skin flap from Coles and crisped it in the oven.
You can get them in Woolies or Coles, in the section that has the snack nuts. They are in a blue bag, called Pork Krackles, made by Gold Medal Snacks
I’ve ready through many comments & didn’t find an answer so I’ll just ask. How much do these taste like pork rinds? I find pork rinds utterly disturbing lol so I’m worried these will taste like those & be a waste of time & money but would love to try these as I eat low carb and miss wraps/breads.
Jodi, as I mention in the post, I find them to be neutral in flavor, but I like pork rinds. If you are squeamish about the main ingredient, pork rinds, then I wouldn’t make them. Lol. Most people like them, though. -Kim
I’m making these as I type this. I already have a few fine and since my chicken thighs are already done I tried one with the chicken and some sriracha. Amazing! I was afraid of it tasting too eggy since that’s alwats my luck so I did what you suggested with only 3 eggs and 3 egg whites and oil. They are perfect! I added a little more water like you suggested to others and it was very easy to flatten by just No big. The pan around. My food processor is very small so I just did the pork rinds in there then the rest on a bowl with a mixer. I ran the pork rinds through twice because after the first time I didn’t think they were powdery enough. Anyways, thanks!
Great, I’m glad you like the recipe, A.J. Enjoy! -Kim
Can’t wait to try this
I hope you like them, Veda. -Kim
I would love to find a tortilla that my diabetic husband can eat without raising his blood sugar. I’m going to try this and if it works, I’ll know you are a genius. thanks
Good luck!
I’m new to this and I’m wondering about the pork rinds. The bag I bought is 5oz. Can I put them in my kitchen scale to measure 4oz. Our do I crush first and then weigh? I’m just excited to find recipes that fit the no sugar or bread/carb diet I’ve been on. Shoot! I’m excited to finally find the keto diet! I feel like I’ve been living under a rock or something cuz I’m just now discovering it and all it’s possibilities with food I’ve been missing! Thanks ?
Measure out one ounce, eat with your favorite dip, then proceed with crushing the pork rinds! Lol. I hope you enjoy the recipe, Lori. Have a nice week. -Kim
So, I’ve never used a pancake pan before (usually my skillet for everything), but because I am gluten free and low carb, I really want to try to make my own tortillas. I want to buy a pan, but I was wondering if a crepe maker would work? I saw some electric crepe makers on Amazon I was thinking about using, but I wonder if they would be too thin then. Do you have any suggestions for the best type of pan?
Hi Stephanie. I wouldn’t use this recipe on a crepe maker, I would cook it in a pan. I either use a regular cast iron skillet, a non-stick pan (I like Green Pans) or a non-stick pancake skillet which is a long rectangular pan in which 4-6 pancakes can be cooked at the same time. I hope this helps. -Kim
Update**
This turned out great. I fried the “tortilla” chips which I think was in-necessary. I think next time I will just let them crisp while I’m baking them with the meat and cheese on them. Was still delicious but they ended up getting a little soggy and I think it’s because I added more oil to them by frying.
Can’t wait to do this again.
Thanks!
Hi Molly. Good to know. I have’t tried to fry them in oil to make chips. Thanks for sharing what you did and your results. Have a wonderful weekend -Kim
Can I use baking powder instead of baking sofa?
Yes, but you will have to use more. Use 3-4 times more since baking soda is 4 times stronger in its leavening power. -Kim
So…I cant have any yokes. I can do the whites. How would you modify it further? Most recipes I just skip the yokes and make out ok…
I bet you could, Avis. I have also seen a recipe for a THM psyllium husk and egg white wrap. THM – trim healthy mama. I think a large egg is 3 tbsp and I don’t know if the texture will be any different with the whites. Have a nice week. -Kim
I am excited too receive recipes in the mail and newsletter. I do not know how to use a computer, can use my smartphone & tablet with difficulty!!! Thanks very much
How long will the wraps last in fridg?
They last a week, Sherry.
Going to try this over week end .will let you know how I did.
No more sacrificing 5+ net carbs to have a mediocre wrap. Trying these tomorrow.
I hope you like them, Sean. My husband loves them. -Kim
Hey, what brand cream cheese and pork rinds do you use? Trying to stay as low carb as possible but a lot of the cheeses look to be high in them.
Hi Nathaniel. I just use what ever brand of pork rinds I can find at my grocery store currently, but I always use Philadelphia cream cheese. If you are entering this recipe in a fitness app, remember that entering the ingredients by weight gives a much more accurate picture of nutritional counts than entering by servings. I hope you enjoy the recipe. -Kim
My daughter was recently placed on a Modified Atkins diet. These look great! She loves tortillas so I can’t wait to try these!
I hope she likes them, Grace. -Kim
What is the best way to freeze these ?? Airtight container? Vacuum sealed? In a ziploc?
Can’t wait to try these out!!
HI Ashley, great question! You can place a piece of waxed paper between each one and place in a ziploc bag. I guess you could use a vacuum bag, too but not completely crush them. I hope this helps. -Kim
In my previous comment I only gave this recipe 2 stars, because, honestly, the result more closely resembles a pork rind omelette than a wrap. One thing I forgot to include in my last comment though: follow the advice to thin the batter to a crepe batter consistency, because trying to use the back of a wet spoon to spread it turned out to be an effort in futility.
However, all of this being said, I mentioned in my previous comment that I was going to try to use these for enchiladas. Well, that’s exactly what I did last pm. To my delight, they did NOT disintegrate under the sauce and cheese as I feared they would. The enchiladas actually turned out pretty good. The only downside is that the enchiladas don’t have that familiar corn flavor from the tortillas – which was to be expected.
So, based on the success of the enchiladas, I’ve raised my rating from 2 to 3 stars
I’m glad you found something positive about the recipe, Melissa! I’m sorry you had a hard time spreading the batter. I thin my batter if it gets to thick while I am using it. The idea to use them in an enchilada recipe was genius. it’s great that they held together. I can’t help with the corn flavor since the recipe doesn’t have any corn in it. Lol. I’m happy you were able to salvage something that just didn’t sit right with your taste buds. Not everyone is going to like every recipe as different tastes and textures register differently to different people. Thank you for taking the time to leave your comment and feedback. Have a nice week. -Kim
They make a sweet corn extract flavoring on amazon. It has good reviews. I haven’t tried it as it’s ridiculously expensive but it may provide that extra taste you’re going for if it’s in your budget.
Hi Tonya. I just saw another blogger post a recipe that uses this. I’ll have to check into it. Thanks for sharing. Enjoy your week.
The sweet corn extract is an awesome product! I discovered it when searching for a low carb “corn” bread recipe. It makes a faux cornbread made with almond flour & flaxseed taste exactly like real cornbread. If you want these wraps to have that corn taste, I would suggest adding 1/2 – 1 tsp to the recipe.
I almost bought some the other day, Debi. I think you have convinced me. -Kim
Annoying response. It is a nice easy recipe. Your rating should be based on taste & performance vs. complaining about the batter mix.
THANK YOU FOR THIS RECIPE!!!!!!!! I’m a newbie low carb high fat keto eater (2.5 months) and miss making homemade tortillas with my Mexican food. After finding this recipe, I feel like I can cook and eat real Mexican food again! Sometimes a bowl just can’t be a good enough substitute for an actual taco! This is the best, most simple wrap/tortilla substitute I’ve found. I owe you! :)
Sharayah
Great! I’m glad you have something to use as tortillas. They make easy wraps for breakfast, too. Thanks for taking the time to leave a comment. I hope you have a nice weekend. -Kim
I was a bit disappointed by this recipe. It was all good until I tried to spread the batter int a 5 inch circle. I dipped my spoon in water but it still was super sticky and wound up a big mess. Anyone else have this problem?
Hi Jen. I’m sorry you were disappointed. I would thin the batter a little more next time. Some people have commented that they thinned the batter a little more and then cooked them like a crepe, tilting and swirling the pan. I hope these ideas work for you if you decide to make them again. Sometimes it takes more than once to get a feel for a recipe. Thanks for commenting and enjoy your weekend. -Kim
About how long do these stay fresh in the fridge?
I’m the only one on Keto in my family so they’d just be for me. Wondering if I should make a half-batch at a time.
Thanks!
Hi Brianna. They last about 7 days (maybe 10 but 7 is safer). They freeze beautifully. Just thaw in the fridge overnight. -Kim
Is this recipe good for people who have diabetes??
Absolutely, Erica! Enjoy. -Kim
Can these be frozen or refrigerated? If like to make a bunch ahead of time for meal planning.
Thanks!
Yes! They can be frozen and please refrigerate after making or they may mold. Enjoy! -Kim
What could you use if you don’t eat pork?
Unfortunately, the pork rinds is the major component of the recipe. There is no sub for it. -Kim
Pls keto food, is the cholesterol no too high at 39%.
Thanks
Hi Florence. If you have done research on low carb diets, you will read that fat and cholesterol make up a big part of the diet while carbohydrates in the form of starch and sugars are greatly reduced. If you are fearful, I suggest you read and research before beginning. Gary Taubs, “Why We Get Fat” is a good book that talks about how a leading scientist lied the congress in saying that fat causes us to get fat. Also try reading “The Great Cholesterol Con” which gives correct science into cholesterol, insulin, their relationship and how they each affect the body. Then I would read Dr. Atkins original low carb diet books, “Doctor Atkins New Diet Revolution” is one title I know. As always, talk to your doctor before starting a new way of eating. I hope this helps. -Kim
I disagree about the cholesterol. It may not make us fat, but IN EXCESS it is very bad for your heart, liver and pancreas. I think its just important to mention that especially in keto diet.
Jessica, there are several books out that talk about dietary cholesterol being benign. One such book is The Great Cholesterol Con and is available on Amazon. There are many others, too. Having said that, I don’t think that people need to sit around gorging on egg yolks, bacon and tallow all day either. That’s why most people try to eat within their macros and hopefully include a variety of healthy fats in their diet. Thanks for commenting. -Kim
Well, I made these today…..will see how they go tonight with my Gyros ;-)
My concern at the moment is that they seem to tear easily when coming off the griddle
Recipe was simple and came together well. I tried the wet spoon to spread, but that didn’t work so well. what worked best for me was to just use my batter measure…it was all coated with batter, and worked quite well!
I do like the taste and texture, was concerned as other mentioned the eggy aspect…but since I like eggs anyway (any way ya can cook em ;-) this wasn’t an issue.
Since I am doing Gyros, I added 1/2 tsp each of Oregano, Thyme and Garlic powder to my batter.
Hi, Terry. I’m surprised they are tearing. Mine are thicker and sturdy. I did have another person try the recipe and she didn’t weigh or check to make sure she was using the right amount of pork rinds and her recipe didn’t turn out. She used 2 ounces instead of what was stated in the recipe. I hope they work with your Gyros. I haven’t had a good Gyro since I lived in upstate NY over 20 years ago. Enjoy! -Kim
hi Kim.
I think the tears were because maybe i didn’t let em brown up enough…my mistake, not an issue with the recipe. I did in fact weigh out the pig skins ;-) But I may also have pushed the batter out too far. I think it would have worked better for me to use 1/3 cup of batter per. Less yield but a larger, meatier product. As for the Gyros, amazing. I season my meat (steak-ums for convenience) with Mediterranean spices, red wine vinegar and oil, so any egginess was lost in the flavor explosion that was inside ;-) They went really really well together
As a side note, I scrimped on carbs allll day, and i took one for the team.
I compared your recipe to the real thing, and in all honesty, I rate this recipe above the real McCoy…..and it didn’t have 30 carbs per.
Thanks again!
Oh, wow, Terry. Steak-ums! I love them. Your meal sounds amazing! I bet it WAS a flavor explosion. Thanks for sharing. Enjoy. -Kim
Is there any alternative to the cream cheese at all?
Not in this particular recipe, Alexis. -Kim
I use Kite Hill Almond Cream Cheese and it does awesome in cream cheese recipes without the dairy!
I made them today and subbed the cream cheese with ricotta because I was too lazy to go to the store. Worked beautifully!
That’s great to hear Bryn. Thanks for letting me know that the ricotta cheese worked. Have a wonderful weekend. -Kim
If I left these a bit thicker to cook with less batter per coul they be used as a thin burger buns similar to “thins”?
Hmm. I haven’t tried that, Tammy. I suggest you use the “dinner roll” recipe and make 5 rolls. Follow the instructions and instead of leaving them as a round ball, flatten them slightly to maybe 3/4 – 1/2 inch thick. They will spread out a little and also rise. I used them for hamburger rolls and they were great. I’m going to make a post of it. They are 2-3 net carbs per roll that way. I don’t remember off hand. -Kim
I’ve looked several times at your nutrition label as well as the recipe & while there is a chance I’m simply overlooking the carb count, I cannot seem to find it. Please HELP! Thank you.
Amber, the carb count comes up as “trace” on my nutritional program. My recipe program on the blog will only let me enter numerical values. I can’t write the word “trace” on it. So, each wrap is less than 1 carb. BUT, this may depend on the brand of cream cheese you use. I usually use Philadelphia. My husband brought home the store brand yesterday and it has 3 carbs per 2 tablespoons! So, make sure you look at the back of the package and select the lowest carb ingredients for the lowest carb counts for your recipes. -Kim
Amber, the carb count comes up as “trace” on my nutritional program. My recipe program on the blog will only let me enter numerical values. I can’t write the word “trace” on it. So, each wrap is less than 1 carb. BUT, this may depend on the brand of cream cheese you use. I usually use Philadelphia. My husband brought home the store brand yesterday and it has 3 carbs per 2 tablespoons! So, make sure you look at the back of the package and select the lowest carb ingredients for the lowest carb counts for your recipes. -Kim
excellent alternative to flour tortillas!
Hi! I’d love to try this but I just wanted to see how your pork rinds look like? Does it still have a little fat attached to it or is it just the skin? We have a lot of different options for pork rinds here in the Philippines so I was wondering what kind would be the best one. And, is the one you used salted? Deep-fried or baked? :) I’d like to know before trying.
Thank you! :)
Great question, Bianca. It’s just the crispy deep-fried skin. You can use salted or unsalted, they just need to be crispy. If you use unsalted, you would probably need to add a little salt to the batter. -Kim
From where do I buy pork rinds pls? And what are they? Never heard of them!! Thanks
Maria.
Hi Maria. I’m not sure from where you are writing, but they are also known as fried pork skins or chiccarones and maybe pork scratching? -Kim
I finally decided to try making this wrap. I must say it was not bad. But, I did have to add a tid bit more water to make sure they came out THIN. I hope to enjoy wrapping them with cold cuts, or other protein.
I hope to stay on my quest to lose weight and still enjoy eating well.
Thanks for this recipe and your other recipe ideas.
Yes, Barbara, I often need to thin mine out as I cook, too because the batter thickens as it sits. I wish you luck in adopting your new life style. You got this. ? Enjoy your week. -Kim
I actually used to do this as pancakes with a bit of cream instead of water and sweetener and vanilla.
Yes! Nan. That recipe was popular about 8-9 years ago on George Stella’s forum and the Atkins forum. Thanks for sharing. -Kim
Okay, I tried these again after discovering my mistake the first time as per our email. Granted comma while they aren’t pretty they are awesome!
Sorry, that “comma” was supposed to be an actual “,”. LOL! The joys of voice texting.
Great, Valerie. I’m glad the recipe worked out for you. Thanks for taking the time to come back and leave a comment. Have a great week! -Kim
These were really good! I was shocked. When I got near the end of my mixture, I added vanilla, liquid sucralose, nutmeg and cinnamon, and used it to make a few “crepes” for dessert. I don’t detect any porkrind flavour or smell, enough so that I was not at all grossed out and filled those crepes with a cream cheese/whipped cream fluff! Thanks so much!
(By the time I was done, I’d used more than 2 cups of water to keep my mix thin and runny, but I was also making mine a lot thinner than yours looks in the pics)
Great! I’m glad you liked the recipe. I will have to try them as crepes. Thanks for taking the time to share your tips and commenting. Have a great week. -Kim
Hi I can’t see how much carb content these have and are pork rinds tge same as scratchings ,thanks :)
Hi Kath. They are less than 1 carb, as mentioned in the post above the recipe. I just call them 1 net carb each to be safe. My nutritional calculator labeled them as “trace” carbs, but my recipe program won’t let me enter anything except a number to the carb box. Sorry for the confusion! If the pork scratchings are light, airy, and crispy like Cheetos, then they are the same thing. -Kim
Wow…these turned out great…i used the Aldi brand hot n spicy pork rinds and added a whole new level of flavor. I found if i used a non stuck pan and no oil they turned out better and cooked better. A touch eggy but an awesome alternative.
Great, David, thanks! I will have to try flavored pork rinds next time. -Kim
omg while I was making these I kept thinking about my grandma’s cinnamon piecrust strips. So on the last couple I sprinkled cinnamon and erythritol.(I know spelled wrong). after they were cooked I spread cream cheese and whipped hwc and rolled it up. My new go to dessert and great regular wraps! Thank you!!!!!
Joy, I love that idea! I’ll have to try it right away. You spelled erythritol correctly. :) Have a nice weekend. -Kim
Can these be frozen?
Yes, Bekah. I would put a piece of waxed paper between each one then put them in a ziploc bag. Thaw in the refrigerator. I like to warm/crisp them up in a pan before use. -Kim
I just made these. They are amazing. Thank you so much for sharing the recipe. They are really good and there is so much you can do with them. Sandwiches, tortillas, wraps…Basically anything you would use a bread with!
Marnie, so glad you like the recipe. Have a great day. -Kim
These are terrific. Easy to make and such a treat to have something to wrap around a hot dog or chicken salad!
Thanks, Evelyn. I’m glad you like them. Have a great weekend. -Kim
We don’t get pork rinds in India.
Pork rinds are fried crispy pork skins. If you can’t get them then I suggest you try a different recipe, Rana. There are many recipes for coconut flour or almond flour tortillas as well as recipes using zucchini and cauliflower, you may have better luck with those. -Kim
Google BAKEN-ETS and you can find them on Amazon or other site and order them.
I quickly skimmed through the comments to see if anyone asked about a cream cheese alternative? Need a lactose free option. Thanks in advance!
Hi Chaundra. Although there are recipes for soy-free, dairy-free cream cheese on the internet, I don’t think any of them would work. I would try another recipe. I have a recipe for psyllium wraps on the site and there are also other for coconut flour tortillas and almond flour tortillas available on the internet. I’m sorry I don’t have a better option for you on this particular recipe. -Kim
Woah, woah, WOAH. Back up this carriage. Tortillas made with glucomannon?! I can’t find anything on your site anywhere?
Tara, although the glucomannan tortillas were okay three years ago, low carb tortilla recipes have improved a lot since then and the glucomannan version is no longer up to standards. I’ll have to scrub the site better to erase mention of them and I might work on the recipe again at a later time. So sorry about that! -Kim
Your cooking instructions have a typo that says
“make them as THINK as possible”!!!
Which is it, THICK, or THIN?? Definitely made me THINK!!!
????????????❤
Doh! Thanks, Nanabella. It should read as “thin”. I will change that right now. ;) -Kim
Why does’t it show the carb count in the nutrition chart?
Great question, Debbie. It was so low that it registered as “trace”. I don’t like to count food as “free” so I think it’s best to count something. I hope this answers your question. -Kim
So, I made these tonight following the recipe exactly. They did in fact look just like the photo. I felt like they cooked up exactly like thin pancakes. They were very simple & easy to flip once the first side was cooked just enough. My husband said it “Wasn’t that bad, not something I would ever request. But, not too bad”. I on the other hand am one of those people that is very affected by texture when eating. These tortillas were quite spongey or rubbery. I used the 3 egg, 3 egg whites, 1 tbsp. of oil recipe). The taste was kind of like a thin pork rind pancake. So, while I was very excited to try this recipe & hoped it would be a great substitute for tortillas. It doesn’t really work for us.
Thanks for the feedback, Rsinnlia. -Kim
You say to spread that batter as think as possible. Is that thiCk or thiN?
Brenda, it’s thin. I’ll change it shortly. Thanks so much for letting me know I had a typo! -Kim
Can I freeze these wraps?
sorry I just saw the post above about freezing them…… We loved these can’t wait to wrap stuff up LOL
Are the nutrition facts for 1 or 2 tortillas????
Hi Jennifer. Just above the recipe I mention that each wrap is trace carbs and 2 wraps are 1 net carb. The nutritional info is for 1 wrap. :) -Kim
Is that like a whole bag of pork rinds? I’m in canada and my bag says its 70 grams.
Hi Adegier. Your 70 gram bag is about 2 1/2 ounces, so almost two bags. I hope you like the recipe. -Kim
How long do they stay fresh? Can you refrigerate or freeze them for later?
Hi Nancy. These keep in the fridge for a week. They can also be frozen and then thawed in the refrigerator. I like heating them up in a nonstick pan, but a microwave works too. -Kim
Can you suggest alternatives to pork rind as my religion does not allow me to take pork
Thank you
Madiha Lee, I am sorry. I don’t have an alternative for this recipe, but I do have another recipe on the site that uses psyllium husks. Here is the link: https://www.lowcarbmaven.com/low-carb-tortillas-wraps-chalupa-shells/ roll them as thinly as possible and cook them in the pan. Additionally, there are recipes for coconut flour tortillas on the internet that may work nicely, too. -Kim
I used coconut cream to make them said free and it turned out great!
Dairy free**
I love hearing that, Emily. I’ll have to try it. Thanks for letting me know. Have a great weekend. -Kim
I just found this and am sooooooo excited to try this. Thank you!
Great! I hope you like the recipe, Sharon. -Kim
Hi Kim, is this an actual pic of the wrap? I made these last night with 3 eggs and 3 egg whites. They turned out really wet and eggie. Any suggestions?
Hi Julia. Yes, this is an actual picture. Did you let the batter sit for several minutes so that the gelatin in the crushed pork rinds could absorb the liquid? Did it thicken as it sat when you were cooking them? What brand of pork rinds are you using? Were they very finely crushed? I use my food processor to process them and then I pick out the big pieces that were either too hard to crush or I crush up the big pieces than I can with my fingers. I have not tried all egg white, but that may be an option to reduce the egg flavor. It’s funny, I am pretty sensitive to an eggy flavor and hate scrambled eggs, but these don’t bother me. I’ll try an all egg white version later this week or weekend and see if it works. I’ll work with you to get it right. -Kim
Thank you for the reply. I gave them another try over the weekend after I invested in a food processor and they turned out much better! I also like them better once they have been refrigerated for a while. Today for lunch I put one in the toaster oven for 10-15 minutes and used it as a pizza crust and I was soooo happy with it! I think I’ll have the same thing for dinner tonight. I would like to know how it turns out with all egg whites. Thank you for the recipe, Kim, I think I will be making this every weekend.
Yay. I’m glad you were happier with the result this time. I haven’t tried them as a pizza base yet but will now! Thanks for the feedback and ideas. Have a great rest of the week. -Kim
Just an FYI but I reread the recipe and realized I omitted the oil. So I’ll try them again this weekend. Thank you!
Hello. I’m new to low carb and I see that pork rinds are used quite often. Honestly, I’m afraid of the flavor. Do you taste pork in these tortillas or anything that they are used in?
Hi Michelle. I only have 4 recipes out of over 200 on the blog that use pork rinds. They make a really nice crunchy coating on meats when mixed with Parmesan cheese. Have you had pork rinds before? If not, but a small bag and dip them into dip and see how you like them. I think that this recipe is neutral in flavor but others say they can taste the pork rinds. Still others use this basic recipe as a jumping off point and add their own seasonings or use a flavored variety of pork rinds. I hope this helps. -Kim
I had a hard time with these at first. Even after spreading, I still had a pancake. I added quite a bit more water and oil in (eyeballed it, little by little) to thin out the batter and they worked out perfectly. I did think they were a little eggy for use as a tortilla, so I will try using half egg whites next time. However, think the consistency as is, is perfect for crepes. I’m excited to fill and eat them that way. It also reminds me of injera (Ethiopian bread) and would be delicious with Ethiopian food.
Hello, Johanna. The pork rinds can really thicken up depending on the brand. I’m glad you were able to thin them out appropriately to your preference. Oh, I love the idea of using them with Ethiopian food. Great call! -Kim
If you use the egg alternative what kind of oil would you use – olive or vegetable. I am trying this recipe with a Mexican pulled pork recipe on Sunday.
I would use a light tasting oil. Enjoy your pulled pork. -Kim
This was my first attempt. They were real good but yes, a bit on the eggy side.. so now I have a base line to work with and can tweet it how I would like!! But still good with original recipe.
Great, Trisha. I love how readers tweak to make recipes their own. Happy Sunday! -Kim
Have you tried replacing the oil or eggs with Flax meal?
No, I haven’t, Heather. Good luck! -Kim
Kim, these look so good. I’m dying to try these and… I have all the ingredients! Dance party!
I hope you like them Tasha. -Kim
These are delicious! I was looking for a recipe for a “bread” for a low carb diet. I decided to try this one. I was not disappointed. I did use the 3 eggs, 3 egg whites and 3 T. oil variation. It did not taste “eggy”.
Great, Angelia. Thanks for letting me know you liked the recipe. Have a great week. -Kim
Looks like a really neat way to make a flavorful wrap. Can’t wait to try it!!!
Great! Enjoy, Debbie. -Kim
what is a serving size? Excited to try this recipe!! Will follow up after testing!
Hi Barb. It’s one wrap, but some people have two. I can only eat one. -Kim
These are great. Mine turned out too salty.. but ill try a diff brand of pork rinds
Oh, sorry about that Christina. Brands do vary greatly in salt content. Glad you liked the recipe. -Kim
Thank you for this recipe! Great!!!!
I just made these after reading this recipe this morning. I only made half a batch for experimental purposes. I did use 3 eggs for the half batch. #1 was as directed. It had too much of an egg taste to me. All the others had different spices in them and I could not taste the egg. In different ones, were chipotle pepper, minced onions, garlic powder, and Cajun seasoning. Each had only one of those and it picked up the taste nicely. My personal favorite was the one I sprinkled with cinnamon sugar…and again on the other side when I flipped it. It tasted EXACTLY like French toast. I’m going to make another batch and pour it thicker to see what happens.
Perri, I love how you have experimented with this recipe! I often offer a basic recipe that on can change up per taste and it sounds like you have made it your own. Way to go. Thanks for sharing all of your ideas. I may have to try that french toast idea. I appreciate you taking the time to comment on the recipe. Have a wonderful week. -Kim
Hi since I’m beginning my low carb journey I can’t wait to try this recipe. Let you know how it turns out soon.
Great, Theresa. I can’t wait to hear what you think. Have a great day. -Kim
wow these look great….is there anywhere to buy them, as I’m a terrible baker and do not know my way around a kitchen?
Thanks, Dave! They cook like pancakes if you have ever made them before. You could always buy low carb tortillas from the store or use lettuce for wraps, too. Both are perfect options for those who don’t cook. :) -Kim
I tried this recipe, but only used 5 large eggs, and I added 2 TSP of olive oil and 2 tbsp of milk. After setting for 5 minutes, the batter was very thick so I added a 1 1/4 cup of water.
The wraps cooked perfectly. This mixture produced 20 thin wraps. They hold up well. No breaking or cracking.
Because the wrap is thinner, I don’t get the eggy taste.
The wrap was easier to spread, by tilting the pan side to side.
I LOVE this recipe. No more thick, eggy, chewy wraps for me
Awesome, Lisa. Thanks for sharing your tweak and technique! Glad you liked them. Have a great weekend. – Kim
I made these, they turned out great! Thank you for the recipe!
Half of recpie coverwd with adds cannot view the method afyer let rest five minutes. Im sad as I was hoping to have “Tortilla”
To go with all meat chili for supper.
Sandy, that happens when the “jump to this recipe” button is used. It is in conflict with another plugin on the page. We are working to address it. I suspect that you are on mobile. Simply scroll through the post (don’t use the JUMP button) and you will be able to read the recipe -OR- use a desktop computer. Sorry for the inconvenience. We are working on it. -Kim
Do you have the nutritional information for these?
Yes, Ron. The nutritional info is there, but on mobile, when the “jump to the recipe” button is used, it throws an advertisement over the recipe instructions or the nutritional info. Either don’t hit that button or check the recipe out on desktop. I’m sorry about that. We are working on troubleshooting the problem. Thanks for understanding. -Kim
Is the per serving info for 1 or 2 wraps?
The nutritional information is for 1 wrap, Alicia. -Kim
I tried these. They are ok, I made the less eggy version and I am very happy about that. Whatever you put in these be sure it is flavorful because the wrap itself doesn’t have much taste.
Hello, Adelle. Yes, these wraps are very neutral in flavor, as I mention in the post. Some people use flavored pork rinds to flavor their wraps and others add their own spices to the batter. Personally, I like the neutral flavor because it does not compete with any other flavor combinations I choose to add to the filling. I have used spiced pulled pork, Philly cheese steak filings, Asian bbq pork filings, taco fillings, scrambled eggs, chicken-avocado-cheese combinations… and these wraps are good with them all. For the record I think that bread is neutral in flavor and that’s why it’s possibilities for sandwiches or tortilla wraps are endless. I agree that what you put inside the wraps should be flavorful because who wants a boring wrap? Thanks for taking the time to comment. Enjoy your week. -Kim
Thanks you so much!
I used my food processor and didn’t really need to spread it in the pan to get that perfect size. While I wouldn’t eat these by themselves (they taste like pork rinds), I made a flat tostada like taco and they were very satisfying and with the meat, a little hot sauce, and some onions, three tacos have me stuffed.
I look forward to using the leftovers for a breakfast wraps as I think the rinds will blend VERY well with eggs and bacon. (I wonder if there is a no carb pancake syrup…hmmmm).
Thanks again!
You are so welcome Peter. I do have a few wrap recipes on the site if you are interested in an idea or two. One has egg, bacon, avocado and cheese and the other is like a Philly cheese steak. Both were delicious. You are right – perfect with eggs. Thanks for taking the time to leave a comment. Have a great weekend. -Kim
Hi what can I substitute the pork rinds with?
Hi Aysha. Unfortunately, the pork rinds are the main ingredient. I don’t advise subbing the main ingredient. I have other recipes for low carb wraps and low carb tortillas on the site. Typing “wraps” and typing “tortillas” will yield different recipe results. I’m sorry I couldn’t link to the recipes directly. I am on my iphone and getting links is sometimes difficult. I hope you find something you like. Have a nice day. -Kim
Hi! I’m new to the low-carb thing. I’m addicted to them actually but my husband and I are going to try to do more of a Ketogenic diet to lose weight and feel better and have more energy. I’m very excited about this recipe and I’m going to the store tonight to buy the ingredients and whip up a batch! THANK YOU!!!!!!
Good for you and your husband! You will experience flu like symptoms for the first few days, but will feel better afterwards. It may take a few months to get back to your optimum exercise routine if you have been exercising. Sometimes it takes the body a little longer to become keto-adapted performance-wise. The good thing is that you will most likely be able to lose weight with minimal activity for a while. Enjoy the wraps. I love them for breakfast. -Kim
This was a good idea, but mine came out like pancakes rather than tortillas. I even went am extra step and fried them to see…maybe next time, I will use less eggs..4 instead of 6…
Anyone else?
Mio, they are more like a pancake but are sturdy enough to use as a wrap. They need to be spread out thin so they don’t cook up super thick.
I made these the other day. I used the egg and oil version. Fantastic. I also used an 8 inch skillet while still using 1/4 of mix. it made them thin and more the size of a tortilla which works perfect for wrap’s of all kind’s. Thank’s for the recipe.
Sue, thanks for sharing your technique – I’m sure it will help others out. I’m glad you liked the recipe. Have a nice day. -Kim
Can I make this without dairy?
I don’t know, Sarah. You may be able to experiment with an egg only recipe. Good luck. -Kim
Just an fyi. Pork rinds are sold in chain markets. You should be able to find them in the same isle as ethnic food’s. Goya product’s, Mexican food etc.. Took me 5 stores until I figured that out. Fantastic recipe. I used 1/4 cup in an 8 inch skillet. Worked great!
Good information, Sue. I find pork rinds in the chips and dips section of my super market. I will add this info to the post. Have a fantastic week. -Kim
I’ve used barbecue pork rinds to bread chicken brest , I will be trying this recipe. Thanks
Great, Melinda. I hope you like them. I am trying your BBQ pork rind chicken breasts for sure! -Kim
I am on a low carb diet need to lose 100lbs
Cheryl, you are in luck. There are many low carb and keto sites around that offer great recipes. Good luck. I know this is going to be your year! -Kim
Can you use something other than pork rind, I do not eat pork. Thanks Linda, so glad I found your website.
Not for this recipe, Linda. Sorry.
Love the recipes.
Thanks Linda! -Kim
i just finished my second batch of these ,they are well worth the effort to make. could not find 4 oz. so i used 2 3 ‘s along with the cream cheese and eggs as per recipe, only thing is I have to use a lot of water to thin down to pancake consistancy. still comes out great, got 18 out of this batch. gonna have tacos tonight.
Awesome! Thanks for sharing, Teresa and thanks for letting others know that you used 3 ounce bags. I have even seen 3 1/2 ounce bags in the store. They work just as well. -Kim
Do they taste like pork rinds??
I think they are very neutral in flavor, Teresa. -Kim
Can we use something other than pork rinds? Yuk!
Not for this recipe, Montana, sorry. -Kim
I can’t read the temperature or the time to cook because of the annoying ads covering your recipe
I’m sorry Leila. I have talked to the add agency and have my adds set to the lowest setting. What device were you on? That will help me tell the ad agency more specifically what is happening. Sometimes the ad suppliers have “bad ads” with in their mix, too. For future… there should be an “X” on each ad or a “report this ad” button. This should be true for most websites. If you don’t like something you can get rid of it or report it. If you can’t, it’s probably a bad ad that was snuck within the bunch. Again, I’m sorry. The wraps are cooked in a pan and I mention that in the instructions. They cook like a pancake. I hope this helps. -Kim
if not trying to freeze these; how do you store them?
Great question, Jaki. I either put them in a plastic bag in a fridge or stack them on a plate and cover with plastic wrap for about 5 days. -Kim
I might cry
Hahaha! Thanks for the laugh, Dave.
Looks delicious
Thank you, Michael.
Going to make these wraps tomorrow
Great. Hope you like them!
Hi,
This is amazing recipes and just what I’ve been looking for, thank you. Why does the crepes and wrap recipes does not have the print function?
Great! Sorry about that Alma. We are in the middle of switching all of the recipes to a new program. We had to disable the old program first leaving the recipes with out support. We hope to have it fixed at the end of the weekend. -Kim
I made these using hot and spicy and they turned out great very soft may more rinds next time for a thicker wrap but the are great for anything i used one as a wrap with breakfast and made tacos for dinner
Sounds great, Chauntae. The possibilities for flavoring the wraps are endless. I’m loving breakfast wraps at the moment. Thanks for taking the time to comment and have a wonderful weekend. -Kim
In Australia I’ve never come across ‘pork rinds’ can I either make them from fresh pork skin or order them online?
Hi Lyn. They are also called cracklins or chiccarones. It’s boiled and then fried pork skin. You can google how to make them, but it sounds like a lot of work for something that I can eat up so fast like chips. I actually use them as a chip substitute. They are basically pure protein/ collagen (or gelatin). I would see if I could order them. They should be fairly inexpensive. I can get them in the Mexican grocery for cheaper than at the super market, but I understand that that option is unavailable to you in Australia. Good luck finding the pork rinds. -Kim
Hi Lyn,
Fellow Aussie here. The most reliable places I find pork rinds are the Asian grocery stores. My local one stocks them by the tonne it seems. They are called pork crackling or chi-cha-ron. They come in regular or spicy/chili varieties, I have never seen plain ones. They regular has ‘seasoning’ though it’s quite subtle and should work (though I’ve never tried cooking with them). I hope that helps.
Could you make them withoit the cheese?
Edith, you can try, but I haven’t tried it without the cream cheese. -Kim
Can these be made without the pork rind?
No, I’m sorry Donna, they can not. I have included 3 additional recipe links in the notes section of the recipe. Check them out to see if they are more agreeable. Have a great week. -Kim
I do not have a pancake griddle, is it a must
Hello Brandi. No, the griddle is not a must, but you can cook two or three at a time. Another commenter thinned the batter and twirled her pan like you would a crepe. We’ve been making these a lot lately. Enjoy the recipe. -Kim
Hi! The wraps look wonderful. I was wondering if you have tried freezing them? Thank you.
Hi, Kelly, great question. Yes, they freeze beautifully! I put a piece of waxed paper in between them…..just because. -Kim
Wondering if you think this would be a good substitute for a pita wrap…i have a recipe for gyros I’ve been sitting on for some time with ground lamb in the freezer…now that I’m doing low carb I’d love to finally make those. Based on the pictures it looks like it would work well…I’ve been having a tough time finding pork rinds though! I’m going to have to make a spacial trip as my usual grocers don’t stock them.
Oh, absolutely, Caitlin. We’ve been using the wraps for breakfast tacos and for anything wrap or soft taco like. If you buy the plain, then your wraps will be fairly neutral in taste. Try Walmart.com for a good price and they will ship right to your door. If you like pork rinds to snack on occasionally or as a coating for meats, check out this post, then buy several bags. A 3.5-4 ounce bag should be sufficient. Thanks for your question. Good luck finding the pork rinds. -Kim
Love it
Im going to try these with the spicy pork rinds.
Sounds great, Marcie! :) -Kim
What kind of oil would I use in the substitution?
Great question, Tiffany. I just use olive oil. -Kim
I had to tell you that I tried the recipe for your almost zero carb flatbread and it was excellent. Finally a bread that doesn’t require special ingredients and was
easy. Not to mention extremely good. Thank you!
Yeah! I’m so glad you found something you like and with regular ingredients to boot! Thanks for commenting and have a great weekend. -Kim
So is this a 14 oz bag of pork rinds or 1 to 4 oz??
Hi Johna, great question. It is one, 4 ounce bag of pork rinds. Should I have a comma in there for better clarification? I wasn’t sure which option would be most clear to a reader. Thank you. Enjoy your day. -Kim
How long will the tortillas keep and how do you store them?
Hi, Paula, great question. I just made them this past weekend and they are still great. To be responsible, I would say that they keep for 5 days (but we have had them in the fridge for up to 7 days). Keep them in the fridge or they will spoil quickly. They can also be frozen and then thawed in the fridge. To reheat, use the microwave or heat them on in a skillet to warm them through. Enjoy! -Kim
OmG! I love you!
Awesome! Thanks! -Kim
This looks very appealing. Has anyone fried them to make traditional hardshell tacos? My family would love to have a workable substitute for corn tortillas. I can’t find pork rinds in my grocery store so I bought a big bag of ground pork rinds on amazon. Would love to know the conversion of a ground 4 oz bag into cups or other dry measure.
Hi Craig. They don’t fry into a hard shell, I have tried. I have another recipe on the blog for tortillas using glucomannan powder that when fried, resemble a chalupa shell when fried (they are not totally crisp, but do stand out straight and hold fillings like a shell). We like them very much, but eat them infrequently because they need to be rolled ( I use a tortilla press), then cooked and then fried. They’re good, though. Type “chalupa” into the search option on the blog and you will see the recipe for the shells (and other wraps) and then two recipes for chalupas I posted two years ago when I was just starting out. That will give you an idea what they look like. I’ll try to add the dry cup measure into the posts soon. Thank you for your question and comment. -Kim
Love it
Is there an alternative to pork grind
Thank you
Sorry, Vicky, not for this particular recipe. I do have another post with a recipe that shows psyllum powder wraps. -Kim
Can these be frozen for later use?
They sure can, Curtis! -Kim
Hi, thank you for this great recipe.. I want to know if there is anything I can use to substitute the pork rinds..?
Hi Lydia, since the pork rinds are the main ingredient of the recipe, it would be impossible to sub for it. I do have some other wrap recipes in this post for Tortillas, Wraps and Chalupa Shells or this recipe for Zucchini Tortillas. I really like the wraps by Maria Emmerich in the first link but love the zucchini wraps equally as well when I want some veggies. Enjoy! -Kim
So which version changed lives, with 3 eggs or 6 eggs??
Hi Mimi, I’m not sure what you are referring to. I just make them as written. You could probably make it will all egg whites if you want. Please give me a little more info. Thanks! -Kim
I made these to act as hot dog buns tonight and they turned out great! Can’t wait to try them with scrambled eggs for breakfast tacos and quesadillas. I made the alternate recipe with eggs and egg whites, I used egg whites from the carton. They were a tiny bit eggy when eaten plain, I just wanted to try it by itself didn’t plan to eat it that way, but once I put the hot dog and a bit of chili on the dog I didn’t notice the slight eggy flavor. Thanks for the recipe!
Hi Cindy! I’m glad you liked the wraps. I am sensitive to “eggy”, too. I like them much better filled with savory things like carne guisada or green chile stew. My husband likes them with eggs! I think chili dogs sounds awesome! Thanks for the recipe idea. Have a great night! -Kim
My husband has just been diagnosed with type 2 diabetes, and there are no low-carb options in the tortilla or pasta aisles of our stores, so I came looking for low-carb make-your-own. I am definitely going to make these for my husband, who absolutely must have some kind of tortilla-wrapped food at least twice a week. Breakfast, lunch or dinner, it doesn’t matter — he has to have tortillas. I think he would love the eggier version, but I think I’d prefer the less eggy, so thank you for including both. Bless you for creating a recipe that doesn’t require ordering the ingredients online, paying a premium price and waiting for delivery! Aren’t pork rinds the absolute best? After I make these and my husband and I try them, I’ll be back to let you know what we think.
Thank you very much. I just want to say that I adapted it from an already established recipe. I just want to give credit where it id due. If you guys don’t like this one, then try the other recipe from Maria Emmerich – psyllium wraps. You can type “tortillas” in the search box and I think it will bring up the post. And, yes, pork rinds rock! I wish you and your husband luck in mitigating his diabetes with diet. Check out Diet Doctor, Dr. Jason Fung and Dr. Tim Noakes for more information. Have a wonderful week. -Kim
Thank you! I do the Diet Doctor already, and I’ll check out the others.
Great! Being informed is the first and most crucial step. You guys are going to change your lives. Take care! -Kim
Why baking SODA rather than POWDER?? Just curious..
Great question Ruth! The baking soda reacts with the acid (the tang in the cream cheese) and provides a little lift. While I can’t explain why one is sometimes chosen over the other (Google might have an answer), I know that I like baking soda for applications in which I don’t want a cake-like consistency like crackers, scones and sometimes wraps. You can try about twice the amount of regular baking powder of you want. I’d be interested in how it works. Thanks for your question. Have a great day! -Kim
I am super excited to try your recipe, but I had a question. I am not a super big fan of the fatty burned taste of pork rinds, and I was interested in what you thought the finished product tasted like. How much of it do you taste, and do you think it would be tolerable for someone like me? Thanks so much for your help!
Kelsey, I haven’t made this recipe in a while because I am always working on new recipes for the blog. I do remember them having a pork rind taste, but not like having a pork rind straight from the bag (which I love). The original recipe (you can find in the post) uses flavored pork rinds which may “disguise” the taste a bit? Since taste is so individual, I can’t tell you if you would like them or not. But, I will say this. The recipe gets thicker as it sits and I have added more water to it to thin it out. I bet you could get away with using less pork rinds. I hope this helps. Have a nice day. -Kim
Just made these tonight. Accidentally dropped an egg yolk with the white, so 4 eggs, 2 whites, no oil. Oh, they are SO perfect. I made frajitas tonight, but these would be great with anything you would usually stuff in bread or a tortilla. Kinda reminds me of a chalupa from taco bell. 1/4 cup made a 7″ for me, but I made them as thin as I could, spreading the mix out past the edges with a rubber spatula, like a crepe. The mix doesn’t stick. On the spatula like on a spoon either. My doc said low carb is the only way to control my diabetes since the meds don’t bring it down enough, so a big thank you for giving me options that make me feel as though I’m missing nothing! Have a great night!
Jill, it’s such a forgiving recipe, it doesn’t really matter if you got the yolk in there or not. I was trying to keep the “eggy” taste down because the original recipe was a little “eggy” to me. I am so happy that you are finding recipes that are making your low carb journey easier. I love the tips you included, thank you. I hope you have a great night, too! Thanks for taking the time to leave a comment! -Kim
Hi Kim,
Am looking for a good tortilla sub without nut or coconut flours, so this looked like a great option, except… I am highly intolerant to bovine dairy. I can tolerate some goat and sheep dairy and was wondering whether you thought that goat chèvre could be subbed for the cream cheese? Any other thoughts? I may just give it a whirl and will report back! Thanks.
Hi Gina, great question. I would think that if the goat cheese is soft enough that it would work. The thing really providing the glue is the gelatin in the pork rinds. I would love to hear how you made out and if you have any tips or tricks I will add it to the post. Please report back! Have a great week and happy cooking. -Kim
Wow I used these as a wrap for Mississippi Roast and these most the most AMAZING pizza crusts – even from frozen. Thank you so much!
Tonya, that is awesome! I have never heard of Mississippi Roast, but I am sure going to look it up. And Pizza Crusts??? I will have to try. Thanks so much for leaving a comment. Have a great weekend! -Kim
Thank you! I so needed this today. I made breakfast tacos and they were delicious. I added a little chili and garlic powder, 3 whole eggs and 2 whites and they came out great! They almost tasted like corn tortillas.
You’re welcome, Dahlia. Your breakfast tacos sound amazing! -Kim
Wow, only 1 carb for two wraps- you can’t get any lower than that! I just ate some pork belly (containing the rind) so I’m glad to hear that the rinds have heart-healthy fat- maybe my cholesterol won’t go through the roof afterall. These wraps look delicious, now I’ve got to decide what to fill them with!
Hi Fran. I love pork belly. I just had some the other day on a hamburger. It was divine! Thanks for the compliment and the comment. Have a great weekend. -Kim
Would these work as pancakes?
Great question Crystal. If you google pork rind pancake recipes you will get a ton of hits. So, yes. But I would look at a pancake recipe and see where the difference is. The original recipe for these wraps uses much less water and they are VERY thick. Mine are less so, but they may still have more pork rinds in them than a pancake recipe. This recipe makes a fairly firm product and for pancakes, you want “fluffy”. You might want to begin by adding more baking powder, some sweetener and cinnamon – my guess is that they would be firm but spongy. I would probably add a little almond or coconut flour to them. Let me know what you do and if it works. Have a great day. -Kim
would there be an alternative to pork rinds?
No Usha. That’s the main ingredient of the wraps. I have a zucchini tortilla recipe, a recipe for 1 net carb tortillas that uses glucomannon powder (konjac root powder) which is best used in enchiladas or fried as chalupa shells, and then I have posted a recipe for tortillas from Maria Emmerich which uses psyllium powder and is great for soft tacos. You could try any of those as an alternative. :) Have a nice weekend. -Kim
Hi, I added a bit of dill, salt and garlic powder to a different eggs recipe and the egg disappeared…and they were great.
Stephanie, thanks for sharing your trick! I’m sure you helped a lot of people. :) Have a nice week. -Kim
I am of Italian / Mexican decent . You have made me so happy cause I miss the tortillas I used to eat !! Thank you !!
You are very welcome Lydia. Have a nice week. -Kim
HI – just tried this out tonight with fajitas and it was amazing. For the first time in a long time I was able to eat kind of like the normal people do! I have low blood sugar/ hypoglycemia and have to be very careful with the carb count of things. So this is great! Thanks so much for sharing your recipes- I am going to try many more and post them on Facebook for my low carb friends. The recipe makes 8 and I am glad to know they keep for a week in the fridge. I am wondering if they can be toasted?
Thanks again!