Keto Crunchwraps Low Carb (Printable)
Crispy low-carb crunchwraps with seasoned beef, melted cheese, and fresh toppings all wrapped in a homemade keto tortilla.
# What You Need:
→ For the Keto Tortillas
01 - 1 1/2 cups shredded mozzarella cheese
02 - 3/4 cup almond flour
03 - 1 large egg
04 - 1/4 tsp baking powder
05 - Pinch of salt
→ For the Filling
06 - 1 lb ground beef (80/20)
07 - 2 tbsp taco seasoning (sugar-free)
08 - 1/2 tsp salt
09 - 1/4 cup water
→ For Assembly
10 - 1/2 cup shredded cheddar cheese
11 - 1/2 cup iceberg lettuce, shredded
12 - 1/2 cup diced tomatoes
13 - 1/4 cup sour cream
14 - 1/4 cup sliced jalapeños (optional)
15 - 1/2 avocado, sliced
# How To Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a microwave-safe bowl, melt mozzarella cheese (about 60 seconds). Add almond flour, egg, baking powder, and salt. Stir until a dough forms.
03 - Divide dough into 4 portions. Roll each between two sheets of parchment into a thin, round tortilla. Bake for 5–7 minutes until set and lightly golden. Set aside.
04 - In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Stir in taco seasoning, salt, and water, simmering until the mixture thickens (about 3 minutes).
05 - Lay out each tortilla. In the center, layer ground beef, cheddar cheese, lettuce, tomatoes, sour cream, avocado, and jalapeños.
06 - Fold the edges of the tortilla over the filling to form a wrap, leaving the center exposed.
07 - Heat a large skillet over medium heat. Place each crunchwrap seam-side down and cook 2–3 minutes per side until golden and crispy.
08 - Serve hot with extra sour cream or salsa, if desired.
# Expert Suggestions:
01 -
- You get all the crunch and satisfaction of a crunchwrap without the carb crash that usually follows
- The homemade tortillas are surprisingly sturdy and actually taste better than the real thing
02 -
- The dough will be ridiculously sticky and messy to work with but the parchment paper is your best friend here
- Letting the tortillas cool for just a minute after baking makes them much easier to handle without tearing
03 -
- Use a kitchen scale to measure your almond flour since too much will make the tortillas dense and crumbly
- Let the assembled crunchwraps rest for a minute after cooking so the filling sets up slightly