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5 keto egg wraps wrapped in parchment paper on a white and blue serving platter. Primal Kitchen Buffalo Sauce and Primal Kitchen Pesto Mayo are in the background.

Keto Egg Wrap (Plain Recipe)


Easier than a crepe but thinner than an omelet, our keto egg wraps use six simple ingredients and cook in about one minute. Use these low-carb egg wraps to replace regular or nut-flour tortillas and wraps.



6 collard green leaves

Avocado oil spray

1 Tbsp. avocado oil

3 large eggs

1 tsp. water

Salt and pepper


Spray a seasoned cast-iron skillet with avocado oil spray. Preheat your oven to 350ºF and place the skillet in the oven for 10-12 minutes to heat up.

Combine eggs, water, salt, and pepper in a bowl, and whisk together with a fork.

Remove the hot skillet from the oven (use oven mitts!) and place the hot pan on the stove turned on to medium-high heat.

Swirl ½ tablespoon of avocado oil in a hot skillet with a few gentle wrist circles. Pour egg mixture into the skillet and spread it out evenly with a spatula. Once the eggs start to pull away from the sides of the skillet, tilt the skillet and gently pull the egg from the edges. Doing so will allow the raw egg in the middle to fill the pan’s spaces so it can set—this should take about 30 seconds.

Run the spatula underneath the egg, place one hand over the top of the egg wrap and carefully flip the egg over. Allow it to cook for another 30 seconds on the other side. Remove the egg wrap from the skillet.

  • Prep Time: 2 minutes
  • Cook Time: 15 minutes
  • Category: keto recipes
  • Method: stove
  • Cuisine: American


  • Serving Size: 1
  • Calories: 395
  • Sugar: 2 g
  • Sodium: 361 mg
  • Fat: 31 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 4 g
  • Protein: 23 g
  • Cholesterol: 8 g

Keywords: keto egg wrap, keto egg wrap recipe, egg white wrap, low-carb wrap recipe