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prep time
10 min
cook time
5 min
ready time
15 min
Low Carb Breakfast Burrito
Burritos are one of life’s greatest pleasures, but they rarely contain Keto-friendly ingredients. This vegetarian burrito version is a delicious and satiating low-carb breakfast perfect for any day. It is filled with avocado, cherry tomatoes, scallions, lettuce, and hot sauce. The flavors of this burrito are incredible, but they can also be customized to your preference.
What is a breakfast burrito?
Breakfast burritos usually start with a flour tortilla, filled with scrambled eggs, salsa, cheese, avocado, beans, potatoes, etc. Just by listing a few ingredients, you can tell that this meal is not typically Keto compliant. This is where this recipe comes into play, swapping a refined carb wrap for an egg tortilla that holds in all the juicy fillings you desire.
How to make a low-carb egg tortilla
This egg tortilla starts with eggs and contains coconut milk for creaminess. Tapioca flour is added to prevent the tortilla from falling apart when held like a wrap. Tapioca flour has a higher carb count, but 2 tsp is the right amount to give the tortilla stability without adding too many carbs. If you aren’t following a strict paleo diet, you can swap 2 tsp of tapioca flour for 1 tsp psyllium husk to cut back on carbs; make sure you adjust the macros accordingly. These ingredients are whisked with some seasoning and fried in a large non-stick pan over low heat. You need a pan that’s 10- 12 inches (25-30 cm) to yield the right thickness. This egg tortilla will be thicker than flour tortillas, somewhere around 1/8 – ¼ inch ( 1/3 – ½ cm) thick.
What other fillings can you add to this low-carb breakfast burrito?
While we have kept this Keto breakfast burrito vegetarian, you can add your choice of low-carb fillings. You can add ham, bacon, or prosciutto as long as the brand you use doesn’t contain any additives or sugar. You can also adjust this recipe for lunch or dinner by adding cooked steak, grilled chicken, or leftover fish. Consider getting creative with your condiments, too, by adding salsa, guacamole, or Keto cheese sauce. All these varieties make for flavorful low-carb recipes for any meal of the day.
Net Carbs
11.9 g
Fiber
6.2 g
Total Carbs
18.2 g
Protein
19.5 g
Fats
57.9 g
657 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
3 medium
Coconut milk
2 tbsp
Tapioca flour
2 tsp
Garlic powder
0.25 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Extra virgin olive oil
2 tbsp
Hot chili sauce (Sriracha)
1 tsp
Avocado
0.5 each
Tomato
2 cherry
Scallions or spring onions, tops and bulb, raw
0.5 medium - 4 1/8" long
Lettuce, green leaf
1 outer (large) leaf
Recipe Steps
steps 6
15 min
Step 1
To a bowl, crack the eggs. Add the coconut milk, tapioca flour, garlic powder, salt, and pepper. Whisk until it is a homogeneous mixture.Step 2
Add the olive oil to a large nonstick pan over medium heat. Once the oil heats, add the egg mixture and swirl to distribute evenly. Drop the heat to low, cover with a lid, and let it cook for 2-3 minutes until the eggs are firm.Step 3
Meanwhile, while the eggs cook, slice the avocado in half, remove the seed, slice one half vertically, and scoop it out of its skin. Finely slice the scallion, shred the lettuce, and cut the cherry tomatoes into quarters. When the eggs are fully cooked, take the pan off the heat and place it on the counter.Step 4
Add the hot sauce to the middle of the egg tortilla and spread it. Leaving 1.5 inches empty at the bottom, layer the avocados, tomatoes, and scallions. Finally, add the lettuce leaves on top and season with a pinch of salt and pepper.Step 5
Slide the egg tortilla onto a large piece of aluminum foil or parchment paper. Fold the lower part of the egg tortilla over the vegetables, then with the help of the foil, roll the tortilla firmly from one side to the other. Tear the top part of the foil/paper to expose the tortilla.Step 6
If you are keeping the breakfast burrito for later, then keep it wrapped and don’t tear the top part. Serve it with a lemon wedge. Enjoy warm.
Comments
varissul a year ago
Making scrambled eggs and using a zero-carb or low-carb tortilla is easier. The net carbs would also be lower.
susaned1292590f 3 years ago
What other flour can I use instead of tapioca? Thank you
ArmyBeth12 3 years ago
Do you use coconut milk that comes in a can or the liquid kind sold in the milk section of grocery store? Thank you!
recipewriter 3 years ago
We used canned as it adds richness, but you can also use any other plantbased milk you prefer.