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  2. This was originally published here: [](

    Made this on a whim when I had a craving. I served it as an appetizer because I made one giant one (4 servings). Definitely has some moving parts to it but this recipe is really not complicated. This was just something fun I did. I did make 4 smaller ones which were still fairly large as well so I left the macros for 4 servings. Feel free to tweak and play around with this to fit your diet/ macros.

    Macros/ serving- 36g Fat, 4 net carbs, 19g protein

    ## Keto Tortilla Recipe

    Originally posted here: [](

    ****Do not fry the tortillas up for the crunchwrap ahead of time but leave it raw and fry up once it is filled**


    * 1 1/4 cup Almond Flour
    * 1 1/2 tsp. Xanthan Gum
    * 1 tsp Psyllium Husk Powder
    * 1/2 tsp. Sea Salt
    * 1/2 tsp Cumin
    * 1/2 tsp. Garlic Powder
    * 1 Egg
    * 2-3 Tbsp. Water


    1. In a food processor ,combine the first six ingredients and blend until just combined.
    2. In a liquid measuring cup, combine the egg and water. Beat with a fork.
    3. Turn the food processor on to low and slowly pour the egg/water mixture into the processor. You may need to turn it up to high and pulse a few times so it comes together into one mixture.
    4. Dump the dough onto a piece of parchment paper. Pack it together into one ball.
    5. Place another piece of parchment paper over the top of the dough and roll into one large thin sheet of dough about 1/4″ thick.


    **For the Crunchwrap:**


    * [Keto Tortilla Dough](
    * 1/2 cup Taco Meat (cook and season your ground beef to your liking)
    * 1 cup Fresh Grated cheddar Cheese
    * 1/4 cup Half & Half
    * 1/4 tsp Cumin
    * 1/4 tsp Paprika
    * 1/2 tsp Salt
    * 1/4 tsp. Xanthan Gum
    * 1/4 cup Shredded Lettuce
    * 2 Tbsp Diced Tomatoes
    * 2 tbsp. Sour Cream
    * 1 tsp Avocado Oil

    ## Instructions

    1. Prep your taco meat, shredded lettuce, diced tomatoes, and grate the cheese.
    2. Preheat the oven to 375 F and add 1/4 cup of grated cheese into a 5″ circle on parchment paper (for the cheese shell layer). Bake for about 6-7 minutes or until the cheese is crispy around the edges and bubbles in the middle. Remove from the oven and let it cool and set until crispy.
    3. To make the keto nacho cheese sauce, in a small saucepan heat the half and half to medium heat and add in the xanthan gum and other seasonings. Whisk it in. Slowly whisk in about 1/2 cup or so of the grated cheddar cheese. Allow it to melt before adding more. Remove it from the heat and set it aside.
    4. Make the keto tortilla dough. Roll it out into one large tortilla (about 12″) between two sheets of parchment paper. Carefully peel the tortilla of the parchment paper (it gets pressed down a bit from rolling and lifting it off before filling makes it easier to assemble and transfer after filling).
    5. To make your layers, add a few tbsp of the nacho cheese sauce to the center (about a 6″ circle). You may have extra sauce that you can use for dipping. Next, add a thin layer of the taco meat, then the cheese shell. Carefully spread on a few tbsp of sour cream, then the shredded lettuce and tomatoes. Add the remaining shredded cheddar and seal.
    6. To seal the wrap. Work clockwise starting at the top and carefully fold the dough edges to the center, working your way around the center. If the edges overlap slightly this is ok!
    7. Preheat a frying pan to medium heat (do not put the wrap into a cold pan). Add the avocado oil and swirl it in the pan. Add the wrap (front side down first) to the pan and let it cook for a few minutes until the dough is set and starts to brown. Carefully flip it and cook the other side for a few more minutes.
    8. Remove from the heat and cut it into 4 large pieces and serve!


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