In a medium saucepan over low heat, melt the unsalted butter. Once melted, add the cream cheese and heavy whipping cream, whisking until smooth. Gradually stir in the shredded cheddar cheese until fully melted and combined. Keep warm.

In a skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes, breaking apart with a spatula. Drain excess fat, then add taco seasoning and simmer for 2 minutes.

Heat olive oil in a large skillet over medium-high heat. Fry one low-carb tortilla for about 30 seconds on each side until golden brown. Repeat with remaining tortillas.

On a large, crisp tortilla, layer seasoned beef in the center, followed by cheese sauce, sour cream, lettuce, diced tomatoes, and extra cheddar cheese.

Fold the edges of the tortilla over the filling, creating a hexagonal shape. In the skillet, cook the folded Crunchwrap seam-side down for 3-4 minutes on each side until golden brown.

Slice the Keto Crunchwraps in half and serve warm with garnishes like cilantro and jalapeño slices.