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I’ve been looking forward to making this keto taco rolls recipe. I made a batch of taco meat on Sunday and my husband has been trying to eat it all week. I had to keep slapping his taco-stealing hands and saying I AM MAKING A RECIPE WITH THAT all week long.

Well the wait is finally over (for me, and also probably him!) I’ve been baking cheese into all kinds of things lately, and after a few rounds of baking cheddar, I knew this one couldn’t possibly fail. And it came out SO GOOD.

They’re more like little burritos, but you really can only eat one. Thanks to all the cheese, these keto taco rolls really fill you up quickly! Add a little salad on the side, and you’re good!

Cheddar-Wrapped Keto Taco Rolls

Servings: 3

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Nutritional Facts: 2g Net Carbs| 491 Calories | 35g Fat | 2g Carbs | 37g Protein | 0g Fiber

Ingredients:

For the “crust”

2 cups, grated cheddar cheese or enough to cover the bottom of the pan.

For the filling:

1 cup taco meat (cooked and seasoned ahead of time)

1/4 cup, chopped tomatoes

1/2 of a chopped avocado

2 tsp Sriracha mayo or taco sauce

(You can really add any other taco toppings you like, olives, onions, etc)

Steps:

Preheat oven to 400F. Cover a small baking sheet with parchment paper (important) leaving some on the sides so you can lift the cheese up and out when it’s done. Grease the parchment paper lightly, especially around the edges. Sprinkle shredded cheddar cheese to cover the baking sheet with one layer (this may be more than 2 cups if you have a larger baking sheet). Add to oven and bake for about 15 minutes, or until it bubbles and browns on top. Remove from oven and see if you can lightly slide a silicone spatula under all the edges and then also under the middle. If not, add back to the oven until you can. And once you can, add taco meat and cook for another 5-10 minutes or until hot. In the meantime, combine the rest of the toppings in a bowl. You can add whatever toppings you like, just be sure it’s a thin layer of toppings in the end so you can roll easily later on. Remove from oven, then remove from baking pan by holding the sides of the parchment paper. Add the cold toppings in a single layer. Looking at the cheese horizontally, use a pizza cutter to slice top to bottom and make 3-4 slices. Making sure the parchment isn’t sticking, roll each slice from bottom to top. Enjoy with a salad of any leftovers you have from the rolls!

Here’s how it looked before it got sliced & rolled. You can add whatever toppings you like. I went for tomatoes, avocado, sriracha mayo, and some cilantro. Feel free to add onions, olives, or even chopped lettuce! Just make sure you’ve chopped beforehand because you don’t want to let it cool before you roll it!

Cheddar-Wrapped Keto Taco Rolls {Grain-Free) ★★★★★ 5 from 4 reviews Thanks to all the cheese, these keto taco rolls really fill you up quickly! Add a little salad on the side, and you’re good! Author: Amanda C. Hughes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 3 Servings 1 x

Category: Snacks Scale 1x 2x 3x Ingredients For the “crust” 2 cup s, grated cheddar cheese or enough to cover the bottom of the pan. For the filling: 1 cup taco meat (cooked and seasoned ahead of time)

taco meat (cooked and seasoned ahead of time) 1/4 cup , chopped tomatoes

, chopped tomatoes 1/2 of a chopped avocado

of a chopped avocado 2 tsp Sriracha mayo or taco sauce

Sriracha mayo or taco sauce (You can really add any other taco toppings you like, olives, onions, etc) Instructions Preheat oven to 400F. Cover a small baking sheet with parchment paper (important) leaving some on the sides so you can lift the cheese up and out when it’s done. Grease the parchment paper lightly, especially around the edges. Sprinkle shredded cheddar cheese to cover the baking sheet with one layer (this may be more than 2 cups if you have a larger baking sheet). Add to oven and bake for about 15 minutes, or until it bubbles and browns on top. Remove from oven and see if you can lightly slide a silicone spatula under all the edges and then also under the middle. If not, add back to the oven until you can. And once you can, add taco meat and cook for another 5-10 minutes or until hot. In the meantime, combine the rest of the toppings in a bowl. You can add whatever toppings you like, just be sure it’s a thin layer of toppings in the end so you can roll easily later on. Remove from oven, then remove from baking pan by holding the sides of the parchment paper. Add the cold toppings in a single layer. Looking at the cheese horizontally, use a pizza cutter to slice top to bottom and make 3-4 slices. Making sure the parchment isn’t sticking, roll each slice from bottom to top. Enjoy with a salad of any leftovers you have from the rolls! Nutrition Serving Size: 3

Calories: 491

Fat: 35g

Carbohydrates: 2g

Fiber: 0g

Protein: 37g Keywords: keto taco rolls

If you love tacos be sure to check out my post on How to Make Zero Carb Taco Shells next.

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