Make wrappers: Melt mozzarella and cream cheese in 30-second microwave bursts or over low heat until smooth. Stir in almond flour, beaten egg, and salt until a dough forms. Place between parchment and roll thin (1–2 mm). Chill 5–10 minutes and cut into six 4×6-inch rectangles.

Cook filling: Heat oil in a skillet over medium-high heat. Sauté onion 2–3 minutes until soft. Add garlic 30 seconds, then add ground beef. Brown and crumble until no pink remains (6–8 minutes). Stir in sugar-free ketchup, mustard, Worcestershire, salt, and pepper. Remove from heat; stir in cheddar and chopped pickles if using. Cool 4–6 minutes.

Assemble: Spoon 2–3 tbsp filling onto each wrapper near one short edge, fold in sides, and roll tightly. Seal seam with egg wash or water. Brush tops lightly with oil or egg wash and sprinkle sesame seeds if using.

Air fry: Preheat air fryer to 375°F (190°C). Place rolls seam-side down in the basket in a single layer. Air fry 8–10 minutes, flipping halfway, until golden and crisp. (Larger rolls may need up to 12 minutes.)

Serve: Let rest 2 minutes, then serve with keto dipping sauces.