You'll want to have something like pee strips to check after eating those.  They knocked me out of ketosis.  My body treated them like regular carbs.  I'd eat two and be out of ketosis a few hours later.

When I was doing hardcore keto, I just made myself a taco bowl - ground beef, cheese, jalapenos, onions, salsa, guac, sour cream.  And then some kind of super-hot hot sauce or pepper flakes...ghost to Reaper-level heat.  

Mission makes keto friendly(ish) tortillas.  

We do tacos all the time minus the shells.  Meat, cheese, sour cream, salsa, tomatoes, avocado, etc.

I don't follow a ketogenic diet as such, so take this with a grain of salt, but...

MODIFIED WHEAT STARCH, WATER, VITAL WHEAT GLUTEN, WHEAT GLUTEN ISOLATE, VEGETABLE SHORTENING (INTERESTERIFIED AND HYDROGENATED SOYBEAN OILS), SALT, CALCIUM PROPIONATE (TO PRESERVE FRESHNESS), SODIUM ACID PYROPHOSPHATE, BAKING SODA, DISTILLED MONOGLYCERIDES, SORBIC ACID (TO PRESERVE FRESHNESS), FUMARIC ACID, CELLULOSE GUM, SUNFLOWER OIL, NATURAL FLAVORS, STEVIOL GLYCOSIDES.

This isn't...food. For whatever merit there is in dramatically reducing carbohydrate intake (especially over what's become "normal" in the past ~30 years), I have to believe this is about the most unhealthy way to do it. And from a pure culinary point of view (nutrition be damned)...yuck.

There's no accounting for taste, so if you like 'em - hey, that's all that matters. More power to ya. But I even see this stuff in "carnivore" circles (the ultimate expression of a keto diet?), where they turn food into something resembling a science experiment. To some of them, as long as each ingredient is "animal-based", it's fine.  But it's often hyper-processed to a level that makes me wonder if they're not unintentionally creating new problems that otherwise wouldn't exist, if you just ate the genuine article in it's normal form. It starts to remind me more of a religion, than anything else. Just buy normal foods in their whole form(s), and prepare them (process them?!!) like a sane person would.

I don't think isolating wheat gluten (which will result in zero net carbs, to be fair) and making that the basis of a "tortilla", is a good idea. Nobody would willingly and freely create this de novo, without an ideology informing it. I actually see this trick used in all sorts of "keto" food-like substances on the shelves, including the "breads" and the "pastas".

As a side note, I also think we do Mexican cuisine and culture a huge disservice, when we associate the entirety of thar proud tradition with carb-heavy examples of such (which tend to be Tex-Mex, more than Mex). It's so limiting, when our neighbors to the south have unintentionally created so many "keto-friendly" dishes over the centuries.

Carnitas
Chiles Rellenos
Carne Asada
Ceviche
Sopa de Albóndigas
Pollo Asado
Barbacoa
Fajitas
Chile Verde
Cochinita Pibil

That's ten right out of the gate, with at least a dozen more left unsaid. Ditch the tortilla when serving, and either go real light on the bread crumbs when they're called for in fried examples...or just eliminate them altogether. And if you're doing a keto thing where you're trying to keep carbs under 50g a day, you may even find that you can incorporate a little of the real thing in there, and meet your goals.








TORTILLAS:
340g Water
240g Masa Harina
14g Kosher Salt

That's seriously it. And then they were pressed and heated on a dry skillet. The dough ball was divided up into 16 equal pieces with a bench scraper, hence the serving size.










I'm not going to call this "keto" (it isn't), but my point is, that if you just make the real thing, and respect the culture that created it to begin with...it's often damned close to being "reasonable" in the carb department. And it actually tastes good. Bonus (bueno?).