Simple Low-Carb Keto Wraps

Combine eggs and almond milk in a bowl, blending them until they are fully incorporated. Mix well to achieve a uniform consistency.

In another container, blend coconut flour and salt until they are evenly distributed. Gradually add the egg mixture to this bowl, stirring continuously until a smooth and cohesive batter is achieved. Allow it to rest for 5 minutes.

Heat a 6-inch skillet over medium-high heat, ensuring the surface is hot before adding any ingredients. Spray cooking spray onto the skillet to prevent sticking. Pour 1/4 cup of the batter into the skillet and immediately rotate it to spread the mixture evenly in a thin layer. Cook with the lid on until the top surface of the wrap is no longer damp and the bottom has turned a light golden brown, approximately 1 to 2 minutes. Use a spatula to loosen the edges of the skillet and flip the wrap over; cook for an additional minute, or until the other side has also turned light golden brown.