Prepare the Keto Cheese Sauce: In a small saucepan, combine the softened cream cheese and heavy cream. Heat over low heat, stirring constantly until the cream cheese is melted and smooth. Add the shredded cheddar cheese, jalapeño juice, chili powder, salt, and pepper. Continue to stir until the cheese is completely melted and the sauce is smooth and creamy. Keep warm over very low heat or remove from heat until ready to assemble.

Cook the Ground Beef Filling: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in the taco seasoning and cook for another minute, until fragrant.

Assemble Your Keto Crunchwraps: Lay out one large low-carb tortilla on a flat surface. Spread a thin layer of the keto cheese sauce in the center of the tortilla, leaving about a 2-inch border. Top the cheese sauce with about 1/4 of the ground beef mixture. Place a small corn tortilla or chaffle crisp on top of the ground beef. Spread a dollop of sour cream on top of the small tortilla (optional). Sprinkle shredded cheddar cheese, lettuce, and diced tomatoes over the sour cream (or directly on the crisp if skipping sour cream). Fold in the edges of the large tortilla towards the center, creating pleats. Work your way around the entire tortilla until it's completely sealed.

Grill to Golden Perfection: Heat a large skillet or griddle over medium heat. Lightly grease with cooking oil or spray. Place the assembled crunchwrap seam-side down in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining ingredients to make the rest of the crunchwraps.

Serve and Enjoy: Carefully remove the crunchwraps from the skillet and let them cool slightly before cutting in half. Serve immediately with your favorite keto-friendly toppings like avocado slices or guacamole.