Traditional wonton wrappers may be delicious, but they’re usually made with wheat flour and packed with carbs. For low-carb eaters, keto followers, or anyone avoiding refined flour, that’s a deal-breaker. The good news? You don’t have to give up wontons entirely. With the right ingredients and techniques, you can make your own low carb wonton wrappers at home that are flexible, sturdy, and perfect for steaming, baking, or pan-frying.
This recipe offers all the satisfying texture of regular wontons—without the carb crash. Unlike many online versions that only tweak traditional dough slightly, this guide builds the recipe from the ground up with real low-carb alternatives, meal-prep tips, and dough-handling tricks to help you succeed on your first try.
Whether you’re craving a dumpling night or prepping freezer meals, this guide makes sure your low carb wrappers are more than just a substitute—they’re a staple.

What Are Low Carb Wonton Wrappers?
Let’s clarify the concept before we cook.
Wonton Wrappers
Thin sheets of dough traditionally made from wheat flour, eggs, and water, used to wrap savory fillings in Chinese dumplings.
Low Carb Wonton Wrappers
A modern take that substitutes wheat flour with low-carb alternatives like almond flour, coconut flour, or psyllium husk. The goal is to lower net carbs while maintaining flexibility and texture.
Keto Wontons
Another name for low carb wontons, designed to fit ketogenic macros (usually under 5g net carbs per serving).
Common Gaps in Traditional Recipes
Most online “low carb” wonton recipes have several issues:
● They only remove a small portion of carbs, still using wheat or cornstarch
● They don’t offer vegan, nut-free, or egg-free alternatives
● Dough texture is too crumbly, dry, or stiff for shaping
● Instructions lack precision on rolling thin without tearing
● No guidance on freezing, storing, or reheating
This guide fixes all of that—with ingredients, tips, and tested steps that ensure great results whether you’re cooking for yourself or a crowd.
Ingredient Breakdown and Why Each One Matters
Unlike traditional flour-based wrappers, low carb versions rely on a blend of gluten-free, high-fiber flours to mimic the stretch and softness of dough.
Almond Flour
Grain-free and low in carbs, almond flour creates a tender texture. It adds light nutty flavor and some protein.
Coconut Flour
Absorbent and fiber-rich, this flour helps with structure but must be used in small amounts to avoid dryness.
Psyllium Husk Powder
The secret to dough elasticity. It binds the mixture and provides chewiness, mimicking gluten.
Eggs
They give the dough structure and moisture. You can also use flax eggs for a vegan version.
Apple Cider Vinegar or Lemon Juice
A small amount helps activate the psyllium and adds stretch to the dough.
Water or Hot Broth
Used to hydrate and bind the dough. Warm liquids help activate the fibers in psyllium and make the dough pliable.
Salt
Enhances flavor and balances out the mild sweetness of almond and coconut flour.
Equipment You’ll Need
Before you begin, gather these tools to make your kitchen workflow smooth:
● Mixing bowls (small and large)
● Rolling pin (or tortilla press for uniform thickness)
● Parchment paper or silicone mat
● Knife or pizza cutter
● Measuring cups and spoons
● Dough scraper or offset spatula (optional)
● Plastic wrap or damp towel for resting dough

Step-by-Step Low Carb Wonton Wrapper Recipe
This simple dough comes together quickly and can be rolled thin for crispy or steamed results. The texture is chewy yet delicate—perfect for wrapping your favorite fillings.
Ingredients
Dry Ingredients
● 1 cup fine almond flour
● 2 tablespoons coconut flour
● 2 tablespoons psyllium husk powder
● ½ teaspoon salt
Wet Ingredients
● 1 large egg (or 1 flax egg)
● 1 teaspoon apple cider vinegar
● ½ cup warm water (plus 1–2 tablespoons more if needed)
Instructions
Step 1 – Mix the Dough
In a medium bowl, whisk together almond flour, coconut flour, psyllium husk, and salt. In a separate bowl, beat the egg, vinegar, and warm water. Slowly pour the wet mixture into the dry ingredients while stirring.
Knead the dough gently for about 2–3 minutes until it forms a soft but firm ball. If it’s crumbly, add water 1 tablespoon at a time. If sticky, add a pinch more almond flour.
Step 2 – Rest the Dough
Wrap the dough in plastic or place under a damp towel. Let it rest for 15–20 minutes. This allows the psyllium to fully absorb the moisture, making the dough easier to roll.
Step 3 – Roll the Dough
Divide the dough into 2 pieces. Place one half between two pieces of parchment paper. Roll gently with a rolling pin until it’s about 1/16 inch thick. Try to get it as thin as possible without tearing.
Step 4 – Cut the Wrappers
Remove the top layer of parchment. Use a sharp knife or pizza cutter to cut the dough into squares, typically 3”x3” or 4”x4” depending on your preferred size.
Step 5 – Store or Use
Use immediately or stack the wrappers with parchment in between, then store in an airtight container in the fridge for up to 4 days. You can also freeze them flat for up to 2 months.

Cooking Methods
These low carb wonton wrappers are versatile and can be used in various ways depending on your recipe goals.
Steaming
Wrap your filling, seal with water, and steam for 6–8 minutes.
Pan-Frying
For potstickers, fry the bottoms in oil for 2–3 minutes, then steam with ¼ cup of water and a lid for 4–5 minutes.
Baking
Brush with olive oil and bake at 375°F (190°C) for 8–10 minutes for crispy wonton chips.
Air Frying
Spray lightly with oil and air fry at 375°F for 5–6 minutes until golden.
Fillings That Pair Perfectly
Low carb wrappers taste amazing with both traditional and creative fillings. Here are some favorites:
● Spicy ground pork with ginger and green onions
● Cream cheese and smoked salmon
● Mushrooms, cabbage, and sesame oil (vegan)
● Shrimp and garlic chive
● Chicken and chili-garlic sauce
Feel free to use any low carb-friendly filling that won’t release too much liquid.
Tips for Perfect Low Carb Wonton Wrappers
Getting a clean, flexible, and durable wrapper without gluten takes a little patience. These tips will help:
● Don’t skip resting the dough – Psyllium husk needs time to absorb moisture and develop elasticity.
● Roll thin, but not too thin – About 1/16 inch is ideal. If too thin, wrappers may tear when filled or cooked.
● Dust with almond flour or coconut flour – This prevents sticking while rolling or cutting.
● Use a damp cloth – While shaping or filling, cover unused dough with a damp towel to keep it from drying out.

How to Store and Reuse
Fridge
Place uncooked wrappers between parchment layers in an airtight container for up to 4 days.
Freezer
Lay wrappers flat, freeze on a tray, then transfer to a zip bag. Use within 2 months. Thaw in fridge overnight before using.
Reheating Cooked Wontons
Steam, pan-fry, or microwave with a damp paper towel to retain moisture.
Recipe Card
Low Carb Wonton Wrappers
Ingredients
• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp psyllium husk powder
• ½ tsp salt
• 1 large egg (or flax egg)
• 1 tsp apple cider vinegar
• ½ cup warm water (+1–2 tbsp as needed)
Instructions
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Mix dry ingredients in a bowl.
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In a separate bowl, combine egg, vinegar, and warm water. Add to dry mixture.
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Knead until smooth. Rest 15–20 minutes.
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Roll between parchment to 1/16-inch thickness.
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Cut into squares and use or store.
Notes
• Use parchment paper to prevent sticking.
• Dough is fragile—handle gently.
• Use additional water only as needed.
Nutritional Facts (Per Wrapper)
Nutrient | Amount |
---|---|
Calories | 38 kcal |
Carbohydrates | 2.2 g |
Fiber | 1.5 g |
Protein | 1.8 g |
Fat | 3.2 g |
Saturated Fat | 0.4 g |
Sodium | 44 mg |
Sugar | 0.3 g |
Net Carbs | 0.7 g |
Prep time: 20 mins
Cook time: 5–10 mins
Total time: 30 mins
Method: No-cook / Pan-fry / Steam / Bake
Cuisine: Asian-inspired
Servings: 20 wrappers
Calories: 38 per wrapper
Yield: 20 small wrappers
Summary
Homemade low carb wonton wrappers let you enjoy Asian favorites without sacrificing your lifestyle goals. With just a few ingredients, a little time, and some simple techniques, you’ll have versatile wrappers for everything from dumplings to crispy snacks. These wrappers offer flexibility, taste, and nutrition—whether you’re eating keto, gluten-free, or just cutting back on carbs.