Easy Keto Big Mac Roll-Ups
Capture all the amazing Big Mac flavor in a super easy, quick, and totally memorable bite! These Keto Big Mac Roll-Ups use a genius cheesy "tortilla" to wrap up a classic beef filling and special sauce, completely bun-free.
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
Tips for Success:
- 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).
- 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).