Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper so the taquitos don’t stick and cleanup stays easy.

Make the fathead dough by placing 300 g mozzarella and 150 g cream cheese into a microwave-safe bowl. Heat in short 20–30 second intervals, stirring between each, until the mixture is fully melted and smooth.

Add 60 g almond flour, 2 eggs, and a pinch of salt to the melted cheese mixture. Stir with a spatula until everything comes together, then knead with your hands for a minute or two until the dough is smooth and stretchy.

Divide the dough into 12 equal balls. Place each ball between two pieces of parchment paper and gently roll or press it into a thin oval, about 6–7 inches long. Try to keep them even, but don’t worry if they’re not perfectly shaped.

Lay the rolled dough ovals on your lined baking sheet and pre-bake them for 6–8 minutes. This helps them firm up so they’re easy to roll later.

While the shells bake, heat 1–2 tablespoons of oil in a skillet over medium heat. Add 1 diced onion and sauté for about 2–3 minutes until it softens and turns translucent.

Add 2 minced garlic cloves to the pan and cook for about 30 seconds until fragrant, being careful not to burn the garlic.

Add 500 g ground beef to the skillet. Break it apart with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if needed, but leave a little for flavor.

Stir in 2 tablespoons sugar-free ketchup, 1 tablespoon mustard, 1 teaspoon smoked paprika, plus salt and pepper to taste. Let the mixture simmer for 1–2 minutes to meld the flavors.

Remove the skillet from heat and add the chopped turkey bacon along with 150 g shredded cheddar cheese. Stir until the cheese melts and the filling becomes thick and cohesive. If it looks too dry, add a small splash of water.

Once the fathead shells have cooled slightly, place 2–3 tablespoons of filling near the lower edge of each shell. Roll them up tightly and place each one seam-side down on the baking sheet so they stay closed.

Brush the tops lightly with melted butter and sprinkle any remaining cheddar cheese on top for extra crispiness and flavor.

Increase oven temperature to 400°F (200°C) and bake the taquitos for 10–12 minutes, then broil them for 1–2 minutes for a golden finish. If using an air fryer, cook them at 375°F (190°C) for 6–8 minutes, flipping halfway, until crispy.

Serve the taquitos hot with sugar-free ketchup, mustard, chopped pickles, or any of your favorite keto-friendly dipping sauces. Enjoy immediately while the shells are crisp and the cheese inside is melty.