Prepare the Keto Tostada Shells: Take four of the Mission Carb Balance tortillas and cut them into 5-inch diameter circles. Brush both sides of these smaller circles with oil and place them in an air fryer. Air fry at 400°F for 1 minute per side, or until they are golden and crunchy. Set aside.

Cook the Savory Beef Filling: Heat 1 tablespoon of oil in a large nonstick skillet over medium-low heat. Add the ground beef and cook with a wooden spoon for about 4 minutes until browned. Drain any excess fat. Stir in the taco seasoning, garlic powder, onion powder, and salt. If you prefer more heat, you can add hot sauce or chili powder at this stage. Set the meat aside.

Assemble the Layers: Lay a large, full-sized tortilla on a flat work surface. In the center, layer the ingredients in the following order: a portion of ground beef, a drizzle of nacho cheese, one of your prepared crunchy tostada shells, a spread of sour cream, diced avocado, tomato, shredded lettuce, jalapenos, and a sprinkle of Mexican blend cheese. Finally, place one of the 5-inch tortilla circles on top.

Fold the Crunchwrap: Leave a generous border of the large tortilla visible. Carefully fold the edges of the large tortilla up and over the center 5-inch circle. Work your way around the circle, creating pleats, until the entire filling is tightly enclosed and you have a five or six-sided shape.

Sear to Perfection: Heat the remaining tablespoon of oil in a skillet over medium heat. Place the crunchwrap seam-side down in the hot pan. Cook for 2 to 3 minutes per side until the exterior is firm, golden brown, and crunchy.

Repeat and Serve: Repeat the assembly and cooking process until you have four completed crunchwraps. Cut them in half and serve immediately while the cheese is melty and the shell is crisp.