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That’s a Wrap!

Recently a family member brought me over some egg protein powder to try. So, I headed to the kitchen to start experimenting. My first attempt was to make a version of the 3 min keto bread. Well, unless you need some new sponges, its not something I would recommend (Our dogs however, thought they were awesome!).

My next thought was for crepes. Well, as a crepe they weren’t as good as the crepe recipe I already use. But, the texture and ability to be rolled and folded without falling apart gave me a new idea. Making a wrap. I made them a bit more savory by adding some onion powder, but honestly, you could just make them plain and they would work great.

I am going to try them in the future to make some chicken enchiladas, but that is for another day. For now they make a decent wrap or soft taco shell.

Remember you can click on the recipe name to be taken to a printer friendly version:


4 Tbsp butter-melted

1/2 cup egg white protein powder
3 Tbsp psyllium husk powder
6 eggs
1 tsp onion or garlic powder (optional)
1 scoop MCT powder (optional)

How to:

In a microwave safe dish melt butter (approximately 15-20 seconds).

Add in all ingredients, adding eggs last.


Mix well (using a hand blender, or putting in the blender is easier). These were mixed by hand and I tried another batch using my hand blender and they came out a bit nicer.


Heat up krumkake/waffle cone maker, or crepe pan.  Add about 1/4 cup of batter and spread to desired size. If using krumkake maker wait for green light.

 If using crepe pan, wait until upper portion of wrap looks somewhat glossy (about 2-3 mins) then flip over and cook another 2-3 mins on the other side.


Use as a soft tortilla shell, or as a wrap.

This one was made in a crepe pan (flat griddle pan)



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