If you have been searching for a perfect twist on a classic appetizer that fits your low-carb lifestyle, look no further than this Keto-Friendly Wonton Wrappers Recipe. Crafted with almond flour, coconut flour, and a few simple pantry staples, these homemade wrappers bring all the joy of traditional wontons without the carb overload. The delicate, tender texture paired with the nutty flavor of almond flour transforms every bite into a joyful experience, whether you steam, boil, or pan-fry your favorite fillings wrapped inside. With this recipe, you’re not just making wrappers—you’re creating a versatile keto-friendly canvas for endless culinary creativity.
Ingredients You’ll Need
The magic of these wonton wrappers lies in their simplicity. Each ingredient plays a vital role: almond flour provides richness and a light nuttiness, coconut flour adds absorbency and helps with the texture, xanthan gum binds everything to give you that perfect pliability, and the egg along with apple cider vinegar contribute the necessary moisture and elasticity for easy rolling and folding.
- 1 cup almond flour (finely blanched): The base of your wrapper, offering subtle nutty flavor and moisture retention.
- 2 tablespoons coconut flour: Balances moisture and texture for a sturdy yet tender dough.
- 1 teaspoon xanthan gum: Vital for elasticity, making sure your wrappers don’t crack when you fold them.
- ¼ teaspoon salt: Enhances all the flavors subtly without overpowering.
- 1 large egg (room temperature): Binds the dough and adds richness for pliability.
- 1 tablespoon apple cider vinegar: Helps tenderize the dough and adds a slight tangy lift.
- 2 tablespoons water (as needed): Used gradually to adjust dough consistency for smoothness and ease of rolling.
How to Make Keto-Friendly Wonton Wrappers Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the almond flour, coconut flour, xanthan gum, and salt in a medium bowl. It’s important to ensure these are evenly mixed so your dough comes together smoothly and evenly, preventing clumps and ensuring perfect texture from the first bite.
Step 2: Incorporate Wet Ingredients
Add your large egg and apple cider vinegar to the dry mixture. Using a fork or spatula, mix everything until a dough begins to form. This part is where the dough starts to come alive, combining moisture and binding properties to create that lovely pliable texture you want in wonton wrappers.
Step 3: Adjust Dough Consistency
Slowly add water, one tablespoon at a time, mixing after each addition until the dough is smooth and pliable but not sticky. This gentle hydration is key—too little water and the dough will crack, too much and it becomes unmanageable. Precision here makes all the difference.
Step 4: Roll Out the Dough Thinly
Place the dough between two sheets of parchment paper to prevent sticking and begin rolling it very thin—aim for about one sixteenth of an inch thick. This ultra-thin approach mimics traditional wonton wrappers, giving you that tender texture that holds fillings beautifully without overwhelming each bite.
Step 5: Cut and Use Immediately
Remove the top parchment sheet, then cut the dough into 3 to 4 inch squares using a sharp knife or pizza cutter. Gently peel the wrappers off the parchment. They’re best used fresh, so wrap your favorite filling right away, or cover them lightly to prevent drying while you prepare.
How to Serve Keto-Friendly Wonton Wrappers Recipe
Garnishes
Serving keto wontons with fresh garnishes can elevate the entire dish. Think finely chopped scallions, toasted sesame seeds, or a drizzle of chili oil to add pops of color and layers of flavor that excite your palate with every bite. A sprinkle of fresh cilantro or a squeeze of lime also works wonders to brighten the rich taste of your fillings.
Side Dishes
Complement your keto wontons with light and crisp veggies like julienned cucumber salad, sautéed bok choy, or steamed broccoli tossed in garlic and sesame. These sides keep the meal balanced, fiber-rich, and perfectly aligned with your low-carb goals.
Creative Ways to Present
Give your keto wrappers a fun twist by folding them into different shapes—classic triangles, little purses, or delicate rose shapes. You can steam them for soft perfection, boil briefly for a delicate chew, or pan-fry lightly for golden, crispy edges that add textural contrast. Each method offers a new way to enjoy this versatile Keto-Friendly Wonton Wrappers Recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftover wrappers, wrap them tightly in plastic wrap and place them in an airtight container. Store in the refrigerator for up to 2 days to keep them pliable and ready for your next keto cooking adventure.
Freezing
You can freeze excess wrappers by placing parchment-lined layers of wrappers in a freezer-safe bag. Separate layers prevent sticking. Freeze for up to one month—you can thaw them in the fridge overnight when you’re ready to roll out delicious keto dumplings again.
Reheating
For reheating pre-cooked wontons, steaming or pan-frying gently is best to avoid overcooking and preserve wrapper texture. Avoid microwaving as it tends to make keto wrappers tough or rubbery.
FAQs
Can I substitute almond flour for another low-carb flour in this Keto-Friendly Wonton Wrappers Recipe?
Almond flour is preferred for its texture and mild flavor, but you can try other low-carb nut flours like hazelnut or macadamia. Just be aware that results may vary as different nuts have unique oil content affecting dough consistency.
Is xanthan gum essential in the dough?
Yes, xanthan gum acts as a binder and gives needed elasticity. Without it, the wrappers could crumble or tear easily, making folding and shaping difficult.
Can I make these wrappers vegan?
Since the recipe uses egg for binding, replacing it with a vegan substitute is tricky and may impact the dough’s stretchiness. Aquafaba or flaxseed mixtures may work experimentally but results may differ from the traditional texture.
How thin should I roll out the dough for the best results?
Very thin—about one sixteenth of an inch thick. This thinness mimics classic wonton wrappers, ensuring a delicate texture that cooks quickly and complements any filling without overshadowing it.
What cooking methods work best for these low-carb wrappers?
Steaming and pan-frying gently are the top methods to keep your keto wonton wrappers tender yet slightly crisp. Avoid deep frying because almond flour browns too quickly at high temperatures.
Final Thoughts
Embracing this Keto-Friendly Wonton Wrappers Recipe opens up a world of delicious, guilt-free creativity in your kitchen. It’s a simple, satisfying way to enjoy one of your favorite dishes while sticking to your keto goals. Once you make these from scratch, you’ll never want to go back to store-bought wrappers. Give it a try and delight in the difference homemade brings!
Print
Keto-Friendly Wonton Wrappers Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 12 wrappers
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
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
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.
