Craving Taco Bell’s iconic Crunch wrap Supreme but staying committed to your keto lifestyle? Meet your new keto dinner obsession!
This tasty copycat recipe replaces heavy flour tortillas and fried corn shells. with crispy keto tortillas and a crunchy keto tostada shell.
This change reduces net carbs but keeps the delicious texture you love. This keto crunch wrap contains seasoned beef, melted cheese, tangy sour cream, and fresh lettuce. It offers all the bold flavors of the original but without the guilt.
Perfect for meal prep or a quick keto-friendly feast, this recipe proves you don’t have to give up fast-food favorites. This meal has only 5 net carbs per serving.
It uses low-carb tortillas and smart ingredient swaps. it is High in fat and incredibly satisfying. This meal fits well into your macros.
Say goodbye to FOMO and hello to a crispy, cheesy, keto-approved upgrade that tastes even better than the drive-thru!
Fresh, Keto-Friendly Ingredients for Your Crunch wrap
Boost your keto dinners with these smart low-carb swaps. They keep net carbs under 5g and add great flavor and crunch. Here’s your reinvented lineup:
For the Crispy Keto Tostada Shells
1 1/3 cups super-fine blanched almond flour (for a buttery, grain-free base)
2 tbsp unflavored collagen peptides (adds protein + improves dough elasticity)
1 tbsp psyllium husk powder (a gluten-free binder for flexibility)
1/2 tsp Himalayan pink salt (enhances savory notes)
6 tbsp steaming bone broth (replaces water for richer flavor)
For the Flavor-Packed Fillings
1 lb pasture-raised ground beef (higher fat for keto-friendly richness)
2 tbsp smoky ancho chile spice blend (DIY mix: cumin, smoked paprika, garlic, cocoa powder)
1 cup zesty “no-nacho” cheese sauce (blend sharp cheddar, coconut cream, and pickled jalapeños)
1/2 cup tangy cultured coconut cream (dairy-free sour cream alternative)
2 cups shredded butter lettuce (adds crispness without bitterness)
1/2 cup charred cherry tomatoes (oven-blistered for depth)
1 cup melty pepper jack shreds (extra gooeyness + kick)
Essential Tools & Extras
8 large coconut-flour keto tortillas (pre-made or homemade)
8 mini cassava-free tostada shells (baked, not fried!)
Cold-pressed avocado oil spray (for oil-free air fryer crispiness)
Silicauche parchment sheets (reusable + non-stick)
how to make keto crunch wrap
1. Sizzle the Spiced Beef Filling
Heat 2 tbsp avocado oil in a skillet over medium-high. Add 1 lb of ground beef, breaking it into crumbles with a spatula. Cook until deeply browned and caramelized.
Stir in 2 tbsp smoky ancho chile spice blend (or keto taco seasoning) and 1/4 cup bone broth (or water). Reduce heat to low, cover, and simmer for 5 minutes to let flavors meld. Set aside.
2. Craft Crispy Keto Tostada Shells
**Dry Mix:**
1. In a bowl, combine the following ingredients:
– 1 1/3 cups of super-fine almond flour
– 2 tablespoons of collagen peptides
– 1 tablespoon of psyllium husk powder
– 1/2 teaspoon of pink salt
2. Whisk the ingredients together until well-mixed. Keep whisking until there are no lumps left.
Form Dough: Pour in 6 tbsp steaming bone broth (or hot water) and stir vigorously until a smooth, pliable dough forms. Divide into 8 equal balls.
Press & Flatten: Sandwich each ball between reusable parchment sheets. Use a tortilla press or rolling pin to flatten into thin, even circles (aim for 4-5” diameter).
3. Fry to Golden Perfection
Heat avocado oil (1 cm deep) in a skillet over medium. Carefully peel the parchment off a dough circle and fry for 2-3 minutes per side, pressing gently with a spatula to prevent curling.
Fry until golden and rigid. Drain on paper towels. Repeat for all shells.
4. Layer Your Low-Carb Masterpiece
Base: Place a large coconut-flour keto tortilla flat. Spoon 1/3 cup spiced beef into the center, leaving a 2” border.
Crunch Layer: Drizzle 2 tbsp keto nacho cheese sauce over the beef, then top with a crispy tostada shell.
Fresh Toppings: Spread 1 tbsp of cultured coconut cream (or sour cream) over the shell. Add 1/2 cup butter lettuce, 1 tbsp charred cherry tomatoes, and 2 tbsp pepper jack cheese.
Seal the Deal: Place a small keto tortilla on top. Fold the edges of the large tortilla upward, pleating tightly around the small tortilla to encase the fillings.
5. Crisp the Crunchwrap
Lightly spray a skillet with avocado oil and heat over medium. Place the crunch wrap seam-side down and cook for 2-3 minutes until golden and sealed. Flip and repeat on the other side.
6. Serve & Savor
Slice diagonally and enjoy immediately, or wrap in foil for meal prep! The melty cheese, smoky beef, and shatter-crisp shell deliver all the fast-food vibes—with just 5 net carbs per serving.
Storage Instructions
To keep your keto crunch wrap fresh and crispy, store it unassembled. You can also wrap it tightly in parchment paper. This helps prevent sogginess.
Place it in an airtight container in the fridge. It will stay good for up to 2 days. For the best results, store the components separately.
Keep the seasoned beef and keto tostada shells in glass containers. Add crisp lettuce, diced tomatoes, and chilled cheese just before reheating.
To refresh leftovers, crisp the shell and tortilla in a preheated oven at 350°F for 5 to 7 minutes. Then, add cool toppings to reassemble. Avoid microwaving—opt for an air fryer (3-4 minutes at 375°F) to lock in that signature crunch while keeping net carbs in check. This is Perfect for keto meal prep without the freezer!
FAQ
Q: Can I substitute almond flour with another keto-friendly flour?
Sure! You can use sunflower seed flour or coconut flour.
Use 1/3 cup and add one extra egg. Adjust the liquids if needed. The dough should feel soft and flexible, not crumbly.
Q: Why add collagen peptides to the tostada shells?
Collagen increases protein, makes the dough more elastic, and helps joint health. Great for a gut-friendly keto dinner!
Q: How do I prevent the crunch wrap from falling apart during frying?
A: Press the folded edges firmly and let the seam side cook first to “seal” the wrap. A well-pressed tortilla and minimal filling spillage are key!
Q: Are the net carbs accurate if I use store-bought keto tortillas?
A: Always check labels—brands vary. Homemade shells typically have fewer hidden carbs, but most store-bought low-carb tortillas keep it under 5g net carbs each.
Keto Crunch wrap Supreme (Under 5 Net Carbs!)
Ingredients
For the Crispy Keto Tostada Shells
- 1 ⅓ cups super-fine blanched almond flour for a buttery, grain-free base
- 2 tbsp unflavored collagen peptides adds protein + improves dough elasticity
- 1 tbsp psyllium husk powder a gluten-free binder for flexibility
- ½ tsp Himalayan pink salt enhances savory notes
- 6 tbsp steaming bone broth replaces water for richer flavor
For the Flavor-Packed Fillings
- 1 lb pasture-raised ground beef higher fat for keto-friendly richness
- 2 tbsp smoky ancho chile spice blend DIY mix: cumin, smoked paprika, garlic, cocoa powder
- 1 cup zesty "no-nacho" cheese sauce blend sharp cheddar, coconut cream, and pickled jalapeños
- ½ cup tangy cultured coconut cream dairy-free sour cream alternative
- 2 cups shredded butter lettuce adds crispness without bitterness
- ½ cup charred cherry tomatoes oven-blistered for depth
- 1 cup melty pepper jack shreds extra gooeyness + kick
Essential Tools & Extras
- 8 large coconut-flour keto tortillas pre-made or homemade
- 8 mini cassava-free tostada shells baked, not fried!
- Cold-pressed avocado oil spray for oil-free air fryer crispiness
- Silicauche parchment sheets reusable + non-stick
Instructions
- Step-by-Step Directions for Keto Crunchwrap Supreme (Crispy, Cheesy, & 100% Original!)
- Sizzle the Spiced Beef Filling
- Heat 2 tbsp avocado oil in a skillet over medium-high. Add 1 lb ground beef, breaking it into crumbles with a spatula. Cook until deeply browned and caramelized.
- Stir in 2 tbsp smoky ancho chile spice blend (or keto taco seasoning) and 1/4 cup bone broth (or water). Reduce heat to low, cover, and simmer for 5 minutes to let flavors meld. Set aside.
- Craft Crispy Keto Tostada Shells
- **Dry Mix:**
- In a bowl, combine the following ingredients:
- - 1 1/3 cups of super-fine almond flour
- - 2 tablespoons of collagen peptides
- - 1 tablespoon of psyllium husk powder
- - 1/2 teaspoon of pink salt
- Whisk the ingredients together until well mixed. Keep whisking until there are no lumps left.
- Form Dough: Pour in 6 tbsp steaming bone broth (or hot water) and stir vigorously until a smooth, pliable dough forms. Divide into 8 equal balls.
- Press & Flatten: Sandwich each ball between reusable parchment sheets. Use a tortilla press or rolling pin to flatten into thin, even circles (aim for 4-5” diameter).
- Fry to Golden Perfection
- Heat avocado oil (1 cm deep) in a skillet over medium. Carefully peel parchment off a dough circle and fry for 2-3 minutes per side, pressing gently with a spatula to prevent curling.
- Fry until golden and rigid. Drain on paper towels. Repeat for all shells.
- Layer Your Low-Carb Masterpiece
- Base: Place a large coconut-flour keto tortilla flat. Spoon 1/3 cup spiced beef into the center, leaving a 2” border.
- Crunch Layer: Drizzle 2 tbsp keto nacho cheese sauce over the beef, then top with a crispy tostada shell.
- Fresh Toppings: Spread 1 tbsp cultured coconut cream (or sour cream) over the shell. Add 1/2 cup butter lettuce, 1 tbsp charred cherry tomatoes, and 2 tbsp pepper jack cheese.
- Seal the Deal: Place a small keto tortilla on top. Fold the edges of the large tortilla upward, pleating tightly around the small tortilla to encase the fillings.
- Crisp the Crunchwrap
- Lightly spray a skillet with avocado oil and heat over medium. Place the crunchwrap seam-side down and cook for 2-3 minutes until golden and sealed. Flip and repeat on the other side.
- Serve & Savor
- Slice diagonally and enjoy immediately, or wrap in foil for meal prep! The melty cheese, smoky beef, and shatter-crisp shell deliver all the fast-food vibes—with just 5 net carbs per serving.