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Lay out the 4 low-carb tortillas on a clean, flat surface and ensure the cream cheese is softened for easy spreading.
Spread approximately 2 ounces of cream cheese evenly over each tortilla, covering the surface without making it soggy.
Sprinkle ¼ cup of crab meat evenly over the cream cheese on each tortilla, then evenly distribute a tablespoon of finely chopped green onions over the crab meat on each tortilla.
Carefully roll each tortilla tightly, ensuring the fillings are snugly enveloped inside.
Using a sharp knife, slice each rolled tortilla into 6 even pinwheels.
Preheat the air fryer to 400°F (about 200°C) and brush the tops of the pinwheels lightly with melted butter.
Arrange the pinwheels in the air fryer basket without touching and air fry at 400°F for 8 minutes or until golden and crisp.
While the pinwheels are cooking, prepare the sweet and sour sauce by combining sesame oil and xanthan gum in a saucepan over medium heat.
Whisk in the brown sweetener, apple cider vinegar, sugar-free ketchup, water, and soy sauce or coconut aminos, bringing the mixture to a boil.
Once the sauce begins to thicken, usually within 1-2 minutes, remove it from the heat and set aside to cool slightly.
Serve the pinwheels warm with the sweet and sour sauce on the side for dipping.