Keto Pork Rind Wraps. There may be lots of recipes for keto wraps and this is just my simple version. I did not put any flavoring (except salt) into them as you can flavor them any way you wish and that might certainly include sweetened. I made mine in a small sauté pan to control even sizing but they could just as easily be done on a countertop griddle. To keep it simple and because I already had everything I needed, I did pulled pork burritos and you can experiment any way you wish. Of course I didn’t use all eight of the wraps and since I only used two, I put them two each encased in film and froze the rest of them for later use. The first next thing I am going to do with them is tear them into pieces to use as scoops in one of my dips which might include…I just made some Smoky Eggplant Dip, tore two wraps into what I call rags, and they were perfect. I didn’t do it but it would be nice to display 6 folded wraps on a plate and let people communally tear their own pieces.
The last picture are three small wraps filled with almond whipped cream & raspberries and topped with same and pictured is the new 5” pan I bought especially to make the smallest 4½” wraps. The recipe is only for the keto pork rind wraps and nothing else. They have next to zero carbs and you will have to decide what other low carb foods you want to stuff or eat them with and I have since eaten them as a fabulous BLT wraps.
In my first foray using them for a dinner I used pulled pork sprinkled with cumin inside & out, cheddar cheese, guacamole, sour cream, jalapeno peppers and cilantro but the sky’s the limit on what you can do with keto pork rind wraps. Next time I get a duck I am going to use them as Chinese pancake to make Peking Duck.
I use Plain Pork King Good rinds and they can be purchased any number of places-I buy mine from Netrition. Once you have these you should find all kinds of way to use them. Maybe…Chicken or Cheese Enchiladas? Or maybe just plain pancakes with butter and sugar-free syrup.
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- 4 Eggs
- ½ C Plain Pork Rind Crumbs
- 4 Oz. Softened Cream Cheese
- ⅓ C Water
- ¼ t Salt
- Beat all ingredients until well mixed.
- Let rest 10-15 minutes.
- 2 T to one 4½" wrap.
- Scant ¼ C to one 5" wrap.
- Scant ⅓ C to one 6" wrap.
- Scant ½ C to one 8 " wrap.
- Heat a non-stick sauté pan to medium low, put mixture into center of pan and swirl it like you would a crepe.
- When the top is dry and edges begin to curl and turn a golden brown, flip like a pancake and cook about another minute or two.
- Don't try to hurry the process as you will end up with a few messy ones if you do.
- Yield 18-4½” wraps for the smallest jobs. (For me? I'm thinking Peking Duck)
- Yield 12-5" for smaller wraps and desserts.
- Yield 8-6” wraps/soft tortillas/taco shells. Use as crepes either sweet or savory, tear in rags to use as scoops for dips…
- Yield 5-8” wraps to get the big jobs.
- 18 Servings
- 45 Calories, 3.6g Protein, 3.2g Fat, 0.1g Carbs, 0.0g Fiber, 0.1 Net Carbs
- 12 Servings
- 67 Calories, 5.5g Protein, 4.9g Fat, 0.3g Carbs, 0.0g Fiber, 0.3 Net Carbs
- 8 Servings
- 101 Calories, 8.2g Protein, 7.4g Fat, 0.5g Carbs, 0.0g Fiber, 0.5 Net Carbs
- 5 Servings
- 162 Calories, 13.1g Protein, 11.5g Fat, 0.8g Carbs, 0.0g Fiber, 0.8 Net Carbs
- Wraps are delicate while warm then extremely pliable and will not break or crack after cooling.
- 1-2 days in the fridge, long time in freezer.
- Oh, the possibilities.
- You may start seeing things in the designs that come out in the cooking. (I'm just sayin)
- Now go wrap to your heart's content.