Simple & versatile keto egg wraps are the low-carb tortilla fix your breakfast routine has been waiting for. Two eggs, a splash of heavy cream, and fresh herbs cook into a tender, pliable crepe-style wrap in 20 minutes flat. Fill it with whatever you love — it holds together, rolls snugly, and carries just 1g of carbs per wrap.
Ditch the carbs and embrace the flavor with these incredibly simple and versatile egg wraps! In just 20 minutes, you can whip up a tender, protein-packed wrap that’s the perfect canvas for your favorite fillings. Whether you’re craving a savory breakfast burrito or a light lunch, this recipe is your new go-to for a satisfying meal that won’t weigh you down.
Ingredients
• 1 tbsp / 14g (0.49 oz) unsalted butter
• 2 large eggs
• 2 tbsp / 30ml heavy cream
• 1 tbsp finely chopped fresh herbs e.g., chives, parsley
• Pinch of salt and freshly ground black pepper
Instructions
1. In a medium bowl, vigorously whisk the eggs and heavy cream until the mixture is pale, frothy, and uniform. Stir in your chopped herbs, salt, and pepper.2. Place a non-stick 8-inch skillet over low-medium heat and melt the butter, swirling to coat the entire surface of the pan.3. Pour the egg mixture into the hot skillet. Immediately tilt and swirl the pan to spread the eggs into a thin, even crepe-like layer.4. Cook for 1-2 minutes, or until the edges begin to set and the center is just barely wet. Do not overcook to ensure the wrap remains pliable.5. Carefully slide a thin spatula under the edge of the egg wrap and gently lift it from the pan onto a plate. Add your desired fillings down the center, roll it up snugly, and serve immediately.
Nutritional Information
• Serving Size: 1 wrapCalories: 340 kcalProtein: 12gFat: 32gCarbohydrates: 1g (0.04 oz)
Pro Tips
• Use consistent low-to-medium heat. High heat will cook the eggs too quickly, making them tough and difficult to roll without tearing.
• A quality non-stick skillet is essential for this recipe. It ensures the wrap releases easily without any sticking or tearing.
• For the most tender and custardy texture, don’t skip the heavy cream. It adds fat and moisture, preventing the wrap from becoming rubbery.
• Add fillings after the wrap is cooked and removed from the pan. Cooking fillings with the egg can introduce too much moisture and cause it to break.
FAQ
Q: How do I keep my egg wraps from tearing
A: To prevent tearing, use a quality non-stick skillet over consistent low-to-medium heat. High heat makes the eggs tough. Also, be careful not to overcook the wrap; remove it from the pan when the center is just barely set. This keeps it pliable and easy to roll.
Q: Are these egg wraps keto-friendly
A: Yes, these egg wraps are perfect for a keto diet. With only 1g (0.04 oz) of carbohydrates per wrap and ingredients like eggs, heavy cream, and butter, they are an excellent low-carb, high-fat option.
Q: What are the best fillings for egg wraps
A: These wraps are very versatile! Popular fillings include cheese, avocado, spinach, bacon, sausage, or deli meats. For best results, add your fillings after the wrap is cooked and removed from the pan to prevent it from becoming soggy.
Q: Can I make egg wraps ahead of time
A: While they are best served fresh, you can make them ahead. Allow the cooked wraps to cool completely, then stack them with a piece of parchment paper between each one. Store them in an airtight container in the refrigerator for up to 2-3 days.
Pro Tips
- Keep the skillet over low-to-medium heat the whole time; high heat cooks the eggs too fast, leaving a tough wrap that tears when you roll it.
- Whisk the eggs and heavy cream until the mixture is pale and frothy — that extra air is what gives the wrap its tender, custardy bite instead of a rubbery sheet.
- Pull the wrap from the pan while the center is still barely wet; residual heat finishes it on the plate and keeps it flexible enough to roll without cracking.
- Add the fillings only after the wrap is out of the pan, since cooking them inside releases moisture and can split the thin egg layer.
- An 8-inch non-stick skillet is the right size here — it gives you a wrap that is thin enough to roll but sturdy enough to hold a generous handful of filling.
Frequently Asked Questions
Can I make these keto egg wraps ahead of time?
Yes — cook them, let them cool, and stack them with parchment between each wrap in the fridge for up to 2 days. Reheat briefly in a dry skillet so they stay pliable before filling.
What can I use instead of heavy cream?
You can leave it out and use a splash of water, but the wrap will be less tender and more prone to tearing. For keto macros, cream is the better swap since it adds fat without carbs.
What fillings work best inside an egg wrap?
Anything pre-cooked and not too wet: scrambled breakfast sausage, cheese, avocado, or deli meats. Add the fillings down the center after cooking and roll snugly, as the recipe does.
Are these wraps good for meal prep?
They are — each wrap has just 1g of carbs with 12g protein and 32g fat, and they store well in the fridge. Keep fillings separate until you eat so the wrap never gets soggy.
Recipe card below.
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Simple & Versatile Keto Egg Wraps
Ingredients
Method
- In a medium bowl, vigorously whisk the eggs and heavy cream until the mixture is pale, frothy, and uniform.
- Stir in your chopped herbs, salt, and pepper. 2.
- Place a non-stick 8-inch skillet over low-medium heat and melt the butter, swirling to coat the entire surface of the pan. 3.
- Pour the egg mixture into the hot skillet. Immediately tilt and swirl the pan to spread the eggs into a thin, even crepe-like layer. 4.
- Cook for 1-2 minutes, or until the edges begin to set and the center is just barely wet.
- Do not overcook to ensure the wrap remains pliable. 5. Carefully slide a thin spatula under the edge of the egg wrap and gently lift it from the pan onto a plate.
- Add your desired fillings down the center, roll it up snugly, and serve immediately.
- Add fillings after the wrap is cooked and removed from the pan.
- Cooking fillings with the egg can introduce too much moisture and cause it to break.
