Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a microwave-safe bowl, combine the shredded Monterey Jack cheese with coconut flour, microwave for 30 seconds, stir, and heat for another 30 seconds until melted and combined.

In a skillet over medium-high heat, cook ground beef with diced bell pepper and sliced onion for 5-7 minutes, season with salt, pepper, and garlic powder.

Roll out the dough on parchment paper, spread the filling over it, and roll it up tightly before placing seam-side down on the baking sheet.

Bake rolls for 15-20 minutes or until golden brown and cheese is bubbling, checking toward the end for perfect crispness.

Let rolls cool for 5 minutes before slicing, serve warm with optional garnishes or keto-friendly sauces.