Brown the ground beef in a cast iron skillet. Add the taco seasoning and drain any excess fat.

Lay the low-carb tortillas flat on a clean surface. Spoon the seasoned beef into the center, leaving a wide border for folding.

Drizzle the nacho cheese sauce over the beef.

Place the crunchy tostada keto on top of the cheese sauce.

Spread a thin layer of sour cream over the tostada, then pile on the shredded lettuce and diced tomatoes.

Place a smaller piece of low-carb tortilla over the center of the toppings. Gently fold the edges of the large bottom tortilla up and over the center piece.

Place the keto crunchwrap seam side down in a hot, lightly oiled skillet. Cook for 2 to 3 minutes per side until gold and slightly charred.