Introduction
Oh my goodness, do you ever get that craving? That specific, unmistakable craving for that iconic drive-thru burger? The one with the special sauce, the pickles, the onions, the works? Yeah, me too! But when you’re trying to keep things low-carb or keto, that classic comfort food feels totally off-limits. Or does it?
What if I told you you could capture all that amazing Big Mac flavor in a super easy, quick, and totally memorable bite? These Keto Big Mac Roll-Ups are the answer! They take everything you love about that famous burger and wrap it up in a genius cheesy “tortilla” that’s completely bun-free. It’s honestly one of the most satisfying ways I’ve found to enjoy those flavors without derailing my goals. You’re going to LOVE how simple and delicious this is.
Why You’ll Love This Recipe
- Fast: Seriously, you can have these ready in under 30 minutes! Perfect for a weeknight dinner or quick lunch.
- Easy: No complicated steps here. Just a few simple cooking techniques and some assembly. Anyone can make these!
- Giftable: Okay, maybe not the roll-ups themselves, but the sauce? Absolutely! Bottle it up and give it to your low-carb friends.
- Crowd-pleasing: Even folks not doing keto will devour these. They’re just that tasty!
Ingredients
Gather up these simple goodies, and let’s get cooking! Most of these are probably already in your pantry or fridge.
- 2 cups Shredded Cheddar Cheese: The base of our “wrap”! Use pre-shredded for speed, or shred your own for the best melt.
- 1 pound Ground Beef: I like using 80/20 or 85/15 for good flavor, but feel free to use leaner if you prefer.
- 1/4 Onion, chopped finely: A little bit goes a long way to add that classic burger flavor. Make sure it’s really finely minced!
- 2 tbsp Dill Pickle Relish (for the beef): This adds tang and moisture to the meat mixture. Yum!
- 1/2 tsp Worcestershire Sauce: My secret ingredient for adding a punch of umami to ground beef.
- 1 cup Shredded Lettuce: Gotta have that crunchy, fresh texture! Iceberg is classic, but romaine works too.
- 1/3 cup Mayonnaise: The creamy base for our special sauce. Use your favorite brand.
- 1 tbsp Dill Pickle Relish (for the sauce): Double duty for this tangy goodness!
- 1 tbsp Sugar-Free Ketchup: Provides sweetness and tomato flavor without the sugar.
- 1 tsp Swerve Confectioner’s Sugar Substitute: Just a touch of sweetness to balance the sauce, mimicking that classic taste. You could use other erythritol-based sweeteners too.
How to Make It
Alright, let’s turn these ingredients into magic! Follow these steps, and you’ll be enjoying your Big Mac Roll-Ups in no time.
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Make the Cheese “Tortillas”:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Divide the shredded cheddar cheese into about 6 equal piles on the prepared baking sheet. Leave some space between them. Flatten each pile slightly into roughly 5-6 inch circles.
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Bake for 6-8 minutes, or until the edges are golden brown and bubbly, and the cheese has melted into solid rounds. Let them cool on the baking sheet for just a minute or two until they are firm enough to handle but still pliable.
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Cook the Beef Filling:
While the cheese is baking, heat a skillet over medium-high heat. Add the ground beef and the finely chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain off any excess grease.
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Stir in the 2 tbsp dill pickle relish and the Worcestershire sauce. Cook for another minute, just to warm through and combine the flavors. Set aside.
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Whip up the Keto Big Mac Sauce:
In a small bowl, whisk together the mayonnaise, 1 tbsp dill pickle relish, sugar-free ketchup, and Swerve confectioner’s sugar substitute until smooth and well combined. Taste and adjust if needed – maybe a tiny pinch more sweetener or relish depending on your preference.
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Assemble Your Roll-Ups:
Lay one of the cooled (but still flexible!) cheese rounds flat. Spread a thin layer of the Big Mac sauce over the entire surface.
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Place a small amount of the shredded lettuce in a line across the center of the cheese round.
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Spoon a portion of the cooked ground beef mixture over the lettuce.
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Carefully, starting from one side, roll up the cheese round tightly, tucking in the filling as you go, just like you would a tortilla or a spring roll.
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Repeat with the remaining cheese rounds and filling. You might have extra sauce for dipping – bonus!
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Serve and Enjoy!
Serve the roll-ups immediately, perhaps with extra sauce for dipping. Prepare for deliciousness!
Substitutions & Additions
Want to mix things up or don’t have an ingredient? No problem! Here are some ideas:
- Cheese: You can use other cheeses that melt well, like Monterey Jack or a Colby-Jack blend, for the wraps.
- Veggies in the Beef: Feel free to add finely diced bell pepper or even some chopped mushrooms to the ground beef mixture while it cooks.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the Big Mac sauce for a little heat.
- Pickles: If you don’t have relish, you can finely chop dill pickles instead.
- Sweetener: Any powdered low-carb sweetener (like erythritol, xylitol, or monk fruit blend) should work in the sauce, just adjust to your preferred level of sweetness. (If using xylitol, be aware it’s toxic to pets!).
Tips for Success
Making these roll-ups is straightforward, but a couple of pointers can make them perfect:
- Don’t Overbake the Cheese: Keep a close eye on the cheese in the oven. You want it melted and slightly golden at the edges, but not so crispy that it breaks when you try to roll it.
- Timing is Key for Rolling: The cheese needs to be warm enough to be flexible but cool enough that you can handle it. If it cools too much and gets brittle, pop it back in the warm oven for 30 seconds to soften slightly.
- Finely Chop Everything: For easy rolling and eating, make sure your onion and lettuce are finely shredded or chopped.
- Drain the Beef Well: Excess grease in the beef mixture can make the roll-ups greasy and harder to handle.
- Prep Ahead: You can cook the beef mixture and make the sauce ahead of time and store them in the fridge. When you’re ready to eat, just make the cheese rounds, warm the beef mixture slightly, and assemble!
How to Store It
These roll-ups are best enjoyed fresh when the cheese is perfectly pliable and the filling is warm. However, if you have leftovers or want to prep components:
- Store the cooked beef mixture, shredded lettuce, and Big Mac sauce separately in airtight containers in the refrigerator.
- The cheese rounds can be stored in an airtight container at room temperature or in the fridge, but they will become brittle when cold. You’ll need to gently rewarm them (maybe 10-15 seconds in the microwave or back in a warm oven) to make them pliable enough to roll again.
- Assembled roll-ups can be stored in the fridge for 1-2 days, but the cheese wrap might lose its texture and the lettuce can wilt slightly.
FAQs
Got questions? I’ve got answers!
Q: Can I make these ahead of time?
A: Yes, you can make the beef filling and the sauce ahead and store them separately. Make the cheese wraps and assemble just before serving for the best texture.
Q: How do I reheat assembled roll-ups?
A: Reheating can be tricky as the cheese wrap might get too soft or too hard. Your best bet is a quick warm-up in a dry skillet over low heat or a few seconds in the microwave, but the texture won’t be quite the same as fresh.
Q: Is this recipe truly keto?
A: Yes! By using cheese as the wrap and a sugar-free sauce, this recipe keeps the carb count very low, making it perfect for a ketogenic diet.
Q: Can I use different ground meat?
A: Absolutely! Ground turkey or chicken would work, though the flavor profile will change slightly from the classic Big Mac taste.
Easy Keto Big Mac Roll-Ups
Equipment
- Oven
- Baking Sheet
- Parchment paper or silicone mat
- Skillet
- Spoon For breaking up meat
- Small bowl For sauce
- Whisk
Ingredients
Hauptzutaten
- 2 cup Shredded Cheddar Cheese Use pre-shredded or shred your own
- 1 pound Ground Beef 80/20 or 85/15 recommended, or leaner
- 0.25 Onion Chopped finely
- 2 tbsp Dill Pickle Relish For the beef
- 0.5 tsp Worcestershire Sauce
- 1 cup Shredded Lettuce Iceberg or romaine
- 0.33 cup Mayonnaise For the sauce
- 1 tbsp Dill Pickle Relish For the sauce
- 1 tbsp Sugar-Free Ketchup
- 1 tsp Swerve Confectioner's Sugar Substitute Or other erythritol-based sweetener
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Divide the shredded cheddar cheese into about 6 equal piles on the prepared baking sheet. Leave some space between them. Flatten each pile slightly into roughly 5-6 inch circles.
- Bake for 6-8 minutes, or until the edges are golden brown and bubbly, and the cheese has melted into solid rounds. Let them cool on the baking sheet for just a minute or two until they are firm enough to handle but still pliable.
- While the cheese is baking, heat a skillet over medium-high heat. Add the ground beef and the finely chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain off any excess grease.
- Stir in the 2 tbsp dill pickle relish and the Worcestershire sauce. Cook for another minute, just to warm through and combine the flavors. Set aside.
- In a small bowl, whisk together the mayonnaise, 1 tbsp dill pickle relish, sugar-free ketchup, and Swerve confectioner's sugar substitute until smooth and well combined. Taste and adjust if needed.
- Lay one of the cooled (but still flexible!) cheese rounds flat. Spread a thin layer of the Big Mac sauce over the entire surface.
- Place a small amount of the shredded lettuce in a line across the center of the cheese round.
- Spoon a portion of the cooked ground beef mixture over the lettuce.
- Carefully, starting from one side, roll up the cheese round tightly, tucking in the filling as you go, just like you would a tortilla or a spring roll.
- Repeat with the remaining cheese rounds and filling. You might have extra sauce for dipping.
- Serve the roll-ups immediately, perhaps with extra sauce for dipping.
Notes
- Don't Overbake the Cheese: You want it melted and slightly golden, but not so crispy that it breaks when rolling.
- Timing is Key for Rolling: Cheese needs to be warm and flexible. If it cools and gets brittle, gently rewarm it (30 seconds in a warm oven) to soften.
- Finely Chop Everything: For easy rolling and eating, ensure onion and lettuce are finely chopped/shredded.
- Drain the Beef Well: Excess grease makes roll-ups greasy and harder to handle.
- Prep Ahead: Cook beef and make sauce ahead; store separately in the fridge. Make cheese wraps and assemble just before serving. Storage:
- Best enjoyed fresh. Store cooked beef, lettuce, and sauce separately in airtight containers in the fridge.
- Cheese rounds can be stored at room temp or in the fridge, but may become brittle. Reheat gently (10-15 secs microwave or warm oven) to make them pliable for rolling.
- Assembled roll-ups can be refrigerated 1-2 days, but texture may change (cheese softens, lettuce wilts).