Heat a skillet over medium-high heat. Add the ground beef and cook until browned and crispy, breaking it apart with a wooden spoon. Drain the excess fat, leaving about 1 teaspoon for flavor.

While the beef rests, whisk together the mayonnaise, mustard, pickle relish, vinegar, smoked paprika, and keto-friendly sweetener in a small bowl. Taste and adjust the seasoning if needed.

Prepare the greens by chopping the romaine/iceberg lettuce into bite-sized pieces. Place a generous bed of greens into four large bowls.

Layer the warm beef over the lettuce in each bowl. Sprinkle the shredded cheddar cheese on top.

Scatter the diced dill pickles, minced red onion, and halved cherry tomatoes over the beef and cheese.

Drizzle the dressing generously over each bowl. Finish with a sprinkle of sesame seeds.