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Keto low carb egg wraps

These breakfast keto low carb egg wraps are stuffed with bacon, avocado and tomato and are made out of eggs to keep them gluten free and low carb!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 Wraps
Calories 240kcal
Author Taylor


  • 2 Eggs
  • 1 Tbsp Milk (I used almond)
  • Salt/pepper
  • 2 Strips Bacon (cooked)
  • 1/2 Avocado, sliced
  • 1/2 A small tomato, sliced
  • 1/4 Cup Reduced- fat cheddar cheese, Grated (optional)


  • To make the egg "tortilla"
  • Spray a small pan (mine is 8 inches) with cooking spray and heat to low heat
  • In a small bowl, lightly beat the eggs, milk and a pinch of salt and pepper.
  • Slowly pour half the egg mixture (about 1/4 cup) into the preheated pan. Cover and cook until the top looks set and slightly bubbles, about 1- 3 minutes.
  • Flip and cook an additional minute on the other side. Repeat with remaining egg. Cover and set aside.
  • Place 1 slice of bacon along the center of each egg "tortilla", followed by the sliced tomatoes, avocados and then as much grated cheese as your heart desires.
  • Roll up and DEVOUR!


Serving: 1wrap | Calories: 240kcal | Carbohydrates: 6g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 211mg | Sodium: 354mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g