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A delicious homemade keto crunch wrap filled with low-carb ingredients, wrapped in a golden, crispy tortilla alternative.

Keto Crunch wrap Supreme (Under 5 Net Carbs!)

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican

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.