Keto Bariatric Wonton Wrappers are a low-carb, high-protein alternative to traditional wheat-based wonton wrappers, designed to support ketogenic, bariatric, and low-carb lifestyles. They are thin, flexible sheets that can be used for dumplings, ravioli, egg rolls, or baked snacks without the heavy carbs found in regular flour wrappers. The goal is to create a light, pliable wrapper that holds fillings well while staying easy to digest and low in carbohydrates.
The base of these wrappers is typically made using a combination of eggs, cream cheese, and almond flour or coconut flour. Eggs provide structure and elasticity, while cream cheese adds softness and flexibility. Almond flour helps mimic the texture of traditional dough while keeping the recipe grain-free and low in carbs, making it suitable for both keto and bariatric diets.
To improve stretch and pliability, some versions include psyllium husk or xanthan gum, which help bind the dough and prevent cracking when folded. These ingredients also increase fiber content, which supports digestion and satiety. The mixture is blended into a smooth batter or soft dough and then spread very thin before cooking.
Cooking is usually done on a non-stick skillet or baking sheet, where the batter is lightly cooked into thin sheets. Once cooled, the wrappers become flexible enough to fold around fillings such as chicken, shrimp, cheese, or vegetables. They can also be air-fried or baked after stuffing for crispy keto wontons or dumplings.
Overall, Keto Bariatric Wonton Wrappers are a versatile kitchen staple for anyone looking to enjoy Asian-inspired dishes without the carbs. They are easy to prepare, customizable, and perfect for meal prep. With the right texture and binding ingredients, they provide a satisfying alternative to traditional wonton skins while supporting low-carb and bariatric dietary goals.
Ingredients
- 2 large eggs
- 4 oz cream cheese, softened
- 1/2 cup almond flour
- 1 tbsp psyllium husk powder (or 1/2 tsp xanthan gum)
- 1/4 tsp salt
- 1–2 tbsp water (as needed for consistency)
Instructions
- In a blender or bowl, combine eggs and cream cheese until smooth.
- Add almond flour, psyllium husk (or xanthan gum), and salt. Mix until a thick, smooth batter forms.
- Add water if needed to adjust consistency for spreading.
- Heat a non-stick pan over low-medium heat and lightly grease it.
- Pour a thin layer of batter and spread evenly into a thin square or circle.
- Cook for 1–2 minutes per side until set but not browned.
- Remove and let cool completely before using as wonton wrappers.
Nutrition Facts (Per wrapper, approx. 8 wrappers total)
- Calories: ~60 kcal
- Protein: ~3 g
- Fat: ~5 g
- Net Carbs: ~1–2 g
- Fiber: ~1 g
- Sugar: ~0 g
