Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add 4 ounces of cream cheese and ½ cup of heavy whipping cream, whisking continuously for about 3-5 minutes until smooth and well combined. Gradually stir in 1 cup of shredded cheddar cheese until melted and glossy. Keep this cheese sauce warm on low heat while you proceed with the next steps.

In a large skillet, cook 1 pound of ground beef over medium-high heat for 5-7 minutes, breaking it apart with a spatula until it’s nicely browned and crumbly. Drain any excess fat from the skillet, then sprinkle in your favorite taco seasoning. Let it simmer for an additional 5 minutes.

In another skillet, heat 2 tablespoons of olive oil over medium heat. Carefully place your low-carb tortillas in the skillet, frying each one for about 1-2 minutes on each side until they turn golden brown and crispy.

Begin layering on a crispy tortilla by spooning in the seasoned beef mixture in the center. Drizzle a generous portion of warm cheese sauce over the beef, followed by a smaller tortilla to create a base. Top with a dollop of sour cream, shredded lettuce, diced tomato, and additional cheddar cheese.

Fold the outer edges of the larger tortilla over the fillings, ensuring the seam faces down to secure everything tightly. Heat a skillet over medium heat and carefully place the wrapped crunchwrap seam-side down. Fry for about 3-4 minutes or until golden brown.

Once the Keto Crunchwraps are golden and crispy all around, let them rest for a minute before cutting in half. Serve warm, garnished with fresh cilantro and optional jalapeño slices.