Arrange chicken inside the slow cooker. Pour in chicken broth and tomato sauce. Sprinkle taco spice mix on top.
Cover and cook on high for 2 hours.
Take chicken out of the pot and shred.
Return shredded chicken into the pot together with the sour cream, cheddar, and jalapenos.
Cover and cook for another 10 minutes.
Whisk together eggs, avocado oil, water, salt, onion powder, and garlic powder in a bowl.
Blend in the coconut flour until smooth.
Ladle about ΒΌ cup of the batter in a lightly-oiled pan. Swirl around and cook for about a minute per side.
Serve with keto tortillas.
Net Carbs: 4
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