Low Carb Bacon Cheeseburger Taquitos with Big Mac Sauce
If you’re craving the bold flavors of a bacon cheeseburger but want to keep things low carb, these Bacon Cheeseburger Taquitos are about to become your new favorite indulgence. Crispy, cheesy, savory, and packed with protein, they’re everything you love about fast food—wrapped up in a guilt-free, golden-fried taquito. And to take things over the top? A homemade Big Mac-style dipping sauce that’s tangy, creamy, and totally addictive.
Whether you’re following a keto lifestyle, cutting back on carbs, or just looking for a fun new appetizer or dinner idea, this recipe delivers big flavor with minimal fuss.
Ingredients Breakdown
Here’s everything you’ll need to make these delicious taquitos and the iconic sauce that goes with them:
For the Taquitos
- ½ lb ground beef, cooked and crumbled
- Opt for 80/20 for flavor, or leaner if you prefer less fat.
- 2 tablespoons Philadelphia cream cheese, softened
- Adds creaminess and helps bind the filling.
- ¼ cup bacon crumbles
- Use freshly cooked bacon or pre-cooked crumbles for convenience.
- ½ cup shredded cheddar cheese
- Sharp cheddar works best, but feel free to mix in Monterey Jack or Colby.
- 2 tablespoons green onion, finely diced
- Adds freshness and a mild bite.
- Salt & pepper, or seasoning of choice
- Garlic powder, onion powder, or a dash of smoked paprika are great options.
- 2 CutDaCarb flatbreads, cut into 4 rectangles each
- These low-carb wraps are perfect for rolling and frying.
- Avocado oil, for frying
- High smoke point and keto-friendly.
For the Big Mac Sauce
- 2 tablespoons mayonnaise
- Full-fat for keto, or light if you’re watching calories.
- 2 tablespoons G Hughes Sugar-Free Ketchup
- Keeps the sauce low carb without sacrificing flavor.
- 1 teaspoon yellow mustard
- 1 teaspoon diced dill pickle
- Adds crunch and tang.
- Sprinkle of onion powder & paprika
- For depth and Color
Step-by-Step Instructions
- Prepare the Filling
Start by cooking your ground beef in a skillet over medium heat until browned and fully cooked. Drain any excess grease and transfer to a mixing bowl. While the beef is still warm, stir in the softened cream cheese, bacon crumbles, shredded cheddar, diced green onion, and your chosen seasonings. Mix until everything is well combined and the cheese begins to melt slightly into the mixture.
Tip: You can make the filling ahead of time and store it in the fridge for up to 2 days. Just reheat slightly before assembling.
- Prep the Flatbreads
Take your CutDaCarb flatbreads and slice each one into four equal rectangles. You’ll end up with 8 pieces total—perfect for 8 taquitos.
Lay the rectangles flat on a clean surface. On the long edge of each piece, spread a thin line of cream cheese. This acts as a sealant to keep the taquito rolled tight during frying.
On the opposite edge, spoon a generous amount of the cheeseburger filling. Roll each piece tightly into a taquito, pressing the cream cheese edge to seal.
Pro Tip: Use parchment paper to prevent sticking while assembling.
- Fry to Perfection
In a large skillet, heat about ½ inch of avocado oil over medium-high heat. Once the oil is hot (around 350°F), carefully place the taquitos seam-side down into the pan. Fry in batches to avoid overcrowding.
Cook each taquito for 2–3 minutes per side, or until golden brown and crispy. Use tongs to flip and remove to a paper towel-lined plate to drain excess oil.
Safety Note: Always monitor oil temperature and avoid splashing. Use a splatter guard if needed.
Make the Big Mac Sauce
While your taquitos are cooling slightly, whip up the sauce that makes this dish unforgettable.
In a small bowl, combine:
- 2 Tbsp mayo
- 2 Tbsp sugar-free ketchup
- 1 tsp mustard
- 1 tsp diced dill pickle
- A sprinkle of onion powder and paprika
Mix until smooth and creamy. Taste and adjust seasoning if needed. For a thinner sauce, add a splash of pickle juice or vinegar.
Serving Tip: Serve the sauce in a ramekin or drizzle directly over the taquitos for a restaurant-style presentation.
Serving Suggestions
These taquitos are incredibly versatile. Here are a few ways to serve them:
- Appetizer Platter: Serve with toothpicks and a trio of dipping sauces (Big Mac, ranch, and spicy mayo).
- Main Course: Pair with a simple side salad or roasted veggies for a complete meal.
- Game Day Snack: Make a double batch and keep warm in the oven for easy snacking.
Nutritional Highlights (Per Taquito)
- Calories: ~180
- Protein: ~12g
- Fat: ~14g
- Net Carbs: ~2–3g
Note: These values are estimates and may vary based on brands and portion sizes.
Variations & Substitutions
Want to switch things up? Try these ideas:
- Protein Swap: Use ground turkey or chicken instead of beef.
- Cheese Options: Pepper Jack for spice, or mozzarella for a milder flavor.
- Wrap Alternatives: If you can’t find CutDaCarb, try other low-carb tortillas or even lettuce wraps for a fresh twist.
- Vegetarian Version: Use plant-based crumbles and omit bacon.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked taquitos on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding 1–2 minutes to cook time.
- Reheat: Use an air fryer or oven at 375°F for 5–7 minutes to restore crispiness.
Final Thoughts
These Low Carb Bacon Cheeseburger Taquitos are the perfect fusion of comfort food and keto-friendly creativity. They’re quick to make, endlessly customizable, and guaranteed to satisfy your fast-food cravings without the carb overload. Whether you’re hosting a party, meal prepping for the week, or just treating yourself to something delicious, this recipe is a winner.