Description
These Keto-Friendly Wonton Wrappers are a low-carb, gluten-free alternative to traditional wonton wrappers made primarily with almond and coconut flour. Perfectly thin and pliable, they can be used fresh for making dumplings, wontons, or ravioli-style fillings, and are ideal for steaming, boiling, or gentle pan-frying. These wrappers provide a delicious keto-friendly option for those looking to enjoy Asian-inspired dishes without the carbs.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour, finely blanched
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg, room temperature
- 1 tablespoon apple cider vinegar
- 2 tablespoons water, as needed
Instructions
- Prepare the dry mixture: In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, and salt until well combined.
- Add wet ingredients: Add the egg and apple cider vinegar to the flour mixture and mix until a dough begins to form.
- Adjust dough consistency: Gradually add water one tablespoon at a time, mixing after each addition, until the dough becomes smooth, pliable, and no longer sticky.
- Roll out the dough: Place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough out very thin, approximately 1/16 inch thick, to mimic traditional wonton wrappers.
- Cut into squares: Remove the top sheet of parchment and use a knife or pizza cutter to cut the dough into 3 to 4-inch squares.
- Peel and use wrappers: Gently peel the wrappers from the parchment paper. Use them immediately for making dumplings, wontons, or ravioli-style fillings. If not using right away, keep them covered to prevent drying.
Notes
- Rolling the dough very thin is essential to achieving the traditional wonton texture.
- These wrappers are best used fresh but can be stored covered briefly to keep from drying out.
- Suitable cooking methods include steaming, brief boiling, or gentle pan-frying.
- Avoid deep frying as almond flour browns quickly and can burn.
