Save to Pinterest Craving Taco Bell on a keto diet? You don't need to break your low-carb commitment to enjoy the iconic flavor and satisfying crunch of a Crunchwrap Supreme. This keto-friendly copycat recipe delivers all the textures and flavors you love without the carb overload. With a homemade almond flour tortilla wrapped around seasoned beef, cheese, and all your favorite toppings, you'll satisfy that fast-food craving while staying true to your ketogenic lifestyle.
Save to Pinterest The secret to this keto adaptation lies in the specially formulated low-carb tortillas. Made with a blend of almond and coconut flours, these pliable wraps crisp up beautifully when toasted, creating that signature golden exterior that makes a Crunchwrap so irresistible. Inside, the seasoned beef mixture recreates Taco Bell's distinct flavor profile, while crushed pork rinds stand in for the traditional tortilla chip layer, providing that essential textural contrast without adding carbs.
- For the Keto Tortillas: 1 1/4 cups (125 g) almond flour, 2 tbsp coconut flour, 1/2 tsp xanthan gum, 1/2 tsp baking powder, 1/2 tsp salt, 2 large eggs, 1 tbsp olive oil, 2–3 tbsp water (as needed)
- For the Filling: 1 lb (450 g) ground beef, 1 tbsp olive oil, 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup (60 ml) water
- To Assemble: 1 cup shredded cheddar cheese, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup sour cream, 1/2 cup crushed pork rinds (for crunch), 1/4 cup sliced jalapeños (optional)
- Prepare the Keto Tortillas:
- In a mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Add eggs and olive oil. Mix until a dough forms. Add water, 1 tbsp at a time, until the dough is soft but not sticky. Divide dough into 4 balls. Place each ball between two sheets of parchment paper and roll into a thin, large circle. Heat a nonstick skillet over medium heat. Cook each tortilla for 1–2 minutes per side until lightly golden. Set aside.
- Prepare the Beef Filling:
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, about 5–7 minutes. Drain excess fat. Add chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Cook for 2–3 minutes until fragrant and saucy.
- Assemble the Crunchwraps:
- Lay a tortilla flat. In the center, layer 1/4 of the beef mixture, 1/4 cup cheddar cheese, a layer of crushed pork rinds, lettuce, tomatoes, sour cream, and jalapeños (if using). Fold the edges of the tortilla toward the center, creating pleats to form a hexagon shape, fully enclosing the filling. Carefully place the crunchwrap seam-side down on a hot skillet or panini press. Cook for 2–3 minutes per side until golden and crispy.
- Serve:
- Slice in half and serve hot.
The key to a perfect keto Crunchwrap is ensuring your homemade tortillas are large enough to fold over all the fillings. If your tortillas tear when folding, they may be too thin or dry. Try adding a bit more water to the dough. When cooking the assembled Crunchwraps, pressing down gently with a spatula helps seal the edges and ensures even crisping. If you're meal prepping, you can prepare the tortillas and beef filling in advance, but assemble just before serving for optimal texture.
This versatile recipe can be adapted in numerous ways while keeping it keto-friendly. For a breakfast version, substitute the beef with scrambled eggs and add bacon. For a vegetarian option, use seasoned cauliflower rice or mushrooms instead of ground beef. Feel free to experiment with different cheeses—pepper jack adds a nice kick, while a combination of cheddar and mozzarella provides excellent melt and stretch. For those who enjoy spice, add a dash of hot sauce or extra jalapeños to the filling.
Serve these keto Crunchwraps alongside a fresh avocado salad for a complete meal. A side of cauliflower rice seasoned with lime and cilantro makes an excellent companion. For dipping, offer sugar-free salsa, guacamole, or an extra dollop of sour cream. These Crunchwraps are substantial on their own, but can be paired with keto-friendly tortilla chips made from cheese or almond flour for a more indulgent fast-food experience at home.
Save to Pinterest This keto Crunchwrap Supreme copycat brings fast-food satisfaction to your low-carb lifestyle. No longer will you have to watch enviously as friends indulge in Taco Bell favorites—you'll be enjoying your own guilt-free version that's arguably even more delicious than the original. With its perfect balance of seasoned meat, creamy cheese, fresh vegetables, and that satisfying crunch, this recipe is sure to become a regular part of your keto meal rotation. The best part? Each Crunchwrap contains just 4 net carbs, making it an ideal choice for maintaining ketosis while indulging your fast-food cravings.
Recipe Help Center
- → How do I make keto-friendly tortillas?
Use almond flour, coconut flour, xanthan gum, eggs, and olive oil combined to create dough. Roll thinly and cook in a nonstick skillet until golden.
- → What spices enhance the beef filling?
Chili powder, cumin, paprika, garlic powder, and onion powder add depth and a Tex-Mex flair to the seasoned ground beef.
- → Can I substitute the beef with other proteins?
Yes, ground turkey or chicken can be used as alternatives while maintaining flavor and texture.
- → How is the crunch added inside the wrap?
Crushed pork rinds provide a crispy texture layered with cheese and fresh vegetables inside the wrap.
- → What cooking method best crisps the assembled crunchwrap?
Toasting in a hot skillet or panini press for a few minutes per side creates a golden, crispy exterior.