Keto Crunchwraps (Printer-friendly)
Crispy low-carb tortillas filled with seasoned beef, cheddar, lettuce, tomatoes, and creamy toppings
# What you'll need:
→ Keto Tortillas
01 - 1 1/2 cups shredded mozzarella cheese
02 - 3/4 cup almond flour
03 - 1 large egg
04 - 1/4 teaspoon baking powder
05 - Pinch of salt
→ Filling
06 - 1 pound ground beef (80/20)
07 - 2 tablespoons sugar-free taco seasoning
08 - 1/2 teaspoon salt
09 - 1/4 cup water
→ Assembly
10 - 1/2 cup shredded cheddar cheese
11 - 1/2 cup shredded iceberg lettuce
12 - 1/2 cup diced tomatoes
13 - 1/4 cup sour cream
14 - 1/4 cup sliced jalapeños
15 - 1/2 avocado, sliced
# Method:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Melt mozzarella cheese in microwave-safe bowl for 60 seconds. Add almond flour, egg, baking powder, and salt. Stir until dough forms.
03 - Divide dough into 4 portions. Roll each between parchment sheets into thin rounds. Bake for 5–7 minutes until set and lightly golden.
04 - Brown ground beef in skillet over medium heat. Drain excess fat. Add taco seasoning, salt, and water. Simmer 3 minutes until thickened.
05 - Layer ground beef, cheddar, lettuce, tomatoes, sour cream, avocado, and jalapeños in center of each tortilla.
06 - Fold tortilla edges over filling to form hexagonal wrap, leaving center exposed.
07 - Cook seam-side down in heated skillet over medium heat for 2–3 minutes per side until golden and crispy.
08 - Serve immediately with additional sour cream or salsa if desired.
# Expert Tips:
01 -
- Getting that authentic crunchwrap experience while staying in ketosis feels like discovering a secret loophole
- Everything cooks in one pan and the tortillas come together faster than you'd think
02 -
- The tortilla dough will seem incredibly sticky at first but keeps working it and it comes together beautifully
- Letting the beef mixture thicken properly prevents your crunchwrap from becoming soggy
03 -
- Roll the tortillas as thin as possible because they puff up slightly during baking
- Parchment paper is your best friend for rolling out this cheese dough without it sticking everywhere