Go Back Email Link
+ servings
Baked Keto Egg Rolls
Print

Baked Keto Egg Rolls

Easy to make, easy to bake! These keto friendly, low carb egg rolls are the perfect replacement for those Chinese take out cravings! 
Course Recipes
Cuisine Keto
Keyword Baked Keto Egg Rolls, Keto egg roll wrapper
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 115kcal
Author Bon Appeteach

Ingredients

Egg Roll Wrapper:

  • 1 1/4 cups Almond Flour
  • 1 1/2 tsp. Xanthan Gum
  • 1 tsp. Psyllium Husk Powder
  • 1/2 tsp. Salt
  • 1 Egg
  • 2 Tbsp. Water
  • 1 Egg beaten (for the egg wash)

Egg Roll Filling:

  • 1 tsp. Sesame Oil
  • 1 Tbsp Coconut Aminos
  • 1 cup Cabbage Mix
  • 1/2 cup Ground Meat Pork, Chicken, Turkey
  • 1/4 tsp. Fresh Ginger minced
  • 1 Garlic Clove minced
  • 1 Green Onion diced
  • 1 tsp. Peanut Butter
  • Olive Oil for brushing over the egg rolls
  • Sauce:
  • 1/2 cup Dijon Mustard
  • 2 Tbsp. Sriracha

Instructions

  • Preheat the oven to 425 degrees F. Prep a baking sheet with parchment paper and set it aside.
  • In a food processor, combine the almond flour, xanthan gum, psyllium husk powder, and salt. Pulse a few times. Add the 1 egg and the water. Pulse until the mixture forms a solid dough ball.
  • Remove the dough from the food processor and shape into a round ball. Place the dough ball in the center of a piece of parchment paper and gently press down to flatten it slightly. Place a second piece of parchment paper over the dough ball to make it easier to roll out (prevents the dough from sticking).
  • Use a 3" cookie cutter to cut out circles into the dough. You should be able to get 12 circles.
  • In a saute pan, cook the ground meat of your choice (I like chicken), then remove and set it aside.
  • Heat the pan to medium/high heat and add the sesame oil. Add the vegetables and do a flash fry. Add the ground meat back in and mix in the coconut aminos and peanut butter.
  • Remove the mixture from the heat and allow it to cool.
  • Take each circle of dough, and roll each one out between the parchment to make them slightly larger and slightly thinner if necessary. Each wrapper should be about 1/8th of an inch thick.
  • Place one tbsp of the filling at one end of the circle. DO NOT OVERFILL! Brush the top edge with egg wash (this helps seal the dough).
  • Roll the dough over the filling tightly, then tuck in the sides (like a burrito) and continue rolling. Set it aside (seam side down) and repeat.
  • Brush each of the rolled egg rolls with a little olive oil. Place it on the parchment paper and bake for 10-12 minutes (until crispy).
  • While they are baking, combine the dijon mustard with the sriracha. Adjust to your preference.
  • Serve the egg rolls hot! If you store them, reheat them in a preheated oven until they crisp back up!

Notes

I don't have an air fryer but I bet these would work wonders using this method!

Nutrition

Serving: 1g | Calories: 115kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 30mg | Fiber: 2g | Sugar: 1g