Cheddar-Wrapped Keto Taco Rolls {Grain-Free)

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Cheddar-Wrapped Keto Taco Rolls {Grain-Free)

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Ingredients

Adjust Servings:
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)

Nutritional information

2g
Net Carbs
491
Calories
35g
Fat
2g
Carbs
37g
Protein
0g
Fiber
Cuisine:
  • 4 minutes
  • Serves 3
  • Medium

Ingredients

  • For the 'crust'

  • For the Filling

Directions

Share

 These keto taco rolls are perfect for finger foods at a party and are made with 100% cheddar cheese, making them keto and low-carb friendly! The best part is that you can switch up the toppings to make it just the way you like it. It’s one of my favorite customizable recipes.

To make this keto taco rolls recipe easy, I suggest making a multi-purpose batch of taco meat ahead of time, because you only need about a cup. Also, if you want to make a bunch, just be sure to use a bigger baking pan, and make sure you use enough cheddar cheese to cover the bottom of the pan without holes. And parchment is a must or your keto taco rolls will stick!

If you’re looking for easy dishes with the same great taco flavor, try my Five Layer Mexican Dip Bowls You Can Eat With a Fork or my Mexican Pizza recipe next. They are great customizable recipes that taste so good you won’t even miss the carbs.

 

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Steps

1
Done

Preheat oven to 400F.

2
Done

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.

3
Done

Grease the parchment paper lightly, especially around the edges.

4
Done

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).

5
Done

Add to oven and bake for about 15 minutes, or until it bubbles and browns on top.

6
Done

Remove from oven and see if you can lightly slide a silicone spatula under all the edges and then also under the middle.

7
Done

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.

8
Done

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.

9
Done

Remove from oven, then remove from baking pan by holding the sides of the parchment paper.

10
Done

Add the cold toppings in a single layer.

11
Done

Looking at the cheese horizontally, use a pizza cutter to slice top to bottom and make 3-4 slices.

12
Done

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!

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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