An easy recipe for low carb bacon cheeseburger keto casserole that is perfect for meal planning! This cheeseburger bake is loaded with ground beef, onions, pickles, cheese and more! A healthy recipe the whole family will love!
I’m a cheeseburger fiend. I love them. Whoever decided that all those flavors go together so perfectly was a freakin’ genius.
But since I’ve been trying to go more towards a low carb lifestyle, the hamburger buns are a no-go. Which I’m kind of okay with.
Don’t get me wrong, I love bread and I miss it terribly. But in terms of cheeseburgers, I just don’t find it really necessary. It actually fills me up too much and then I’m never able to finish the really good stuff that’s between the buns.
This keto bacon cheeseburger casserole is the perfect compromise. You really do get all the same flavors of a cheeseburger (and you can tweak it to really make it with the toppings you like), but without all the unhealthy carbs that a roll brings.
Ingredients needed for this recipe:
- ground beef
- mustard, pickles
- cream cheese
- cheddar cheese
- tomato paste, whipping cream
- salt and pepper
How to Make Low Carb Bacon Cheeseburger Keto Casserole
In a skillet, cook 6 strips of bacon until crispy. For this recipe, I use kitchen shears to cut the raw bacon into 1″ pieces. Then, I fry them up until cooked and transfer the cut bacon into a paper towel to drain.
After your bacon is done cooking, drain the bacon grease. I always save mine for later, but you can just drain it if you wish. In a large skillet, add your ground beef, chopped onion, salt and pepper over medium to medium-high heat. Cook, stirring occasionally until beef is no longer pink.
Add the minced garlic and Worcestershire sauce and stir to combine. Cook for a minute or two. Then add the tomato paste, mustard, and cream cheese.
Cook, stirring well until everything is combined and the cream cheese is melted.
Then, add your cooked and crumbled bacon back to the pan, along with 2 diced pickle spears.
Mix everything up well and then transfer to a greased 13×9 pan.
In a medium size bowl, whisk together 4 eggs, 3/4 cup whipping cream, and 1 cup shredded cheddar cheese. Once it’s combined well, pour over the beef mixture.
Top with remaining cup of cheddar cheese.
Then bake at 350 for about 30-35 minutes or until the top is golden brown.
I let it sit for a couple of minutes and then cut it into slices. We get 12 slices out of a 13×9 casserole dish.
We topped ours with chopped tomatoes and shredded lettuce since it is a cheeseburger bake after all! You can top it with whatever your favorite cheeseburger toppings are!
Substitutions for Low Carb Bacon Cheeseburger Casserole
Eggs: Most keto casseroles are egg-heavy since that helps make up for the lack of a crust. I’m not the biggest fan of eggs and I prefer that my dinner doesn’t always taste like a quiche. That’s why I only use 4 eggs for this entire dish. When you consider that it makes 12 servings, that’s only like 1/3 of an egg per serving if we’re being technical about it. I probably wouldn’t go with any fewer eggs since it helps act as a glue to keep the slices together. You could easily add 6 or even 8 eggs, though, if you like more of a quiche type taste to your casseroles.
Heavy Whipping Cream: I use heavy whipping cream because it has few carbs. If you aren’t worried about carbs, you could easily replace this with half and half or whole milk. Almond milk would even work as a substitute. I would not replace it with water, however.
Cheese: I use sharp cheddar cheese when I make this only because of personal preference. Feel free to replace that with your favorite cheese or even use a mixture of cheeses.
Pickles: I really recommend including the pickles since they give it that extra kick that really makes it taste like a cheeseburger. And this is coming from someone who doesn’t even like pickles on actual cheeseburgers! You could leave them out without affecting the consistency, though. You could also replace them with diced green chilis for a little extra zip!
Mustard: I used spicy brown mustard since that’s what my family prefers. Feel free to substitute that with yellow mustard if you would like!
Can You Make Keto Cheeseburger Casserole Ahead of Time?
Absolutely! This is a great meal prep recipe! You can easily make this on a Sunday and portion it out for your lunches for the week. Since it does make 12 servings, you can also freeze it so it doesn’t go bad before you’re able to eat it all!
Just let it cool completely and then wrap individual slices in plastic wrap or store in glass freezer containers. Then, you’re able to pull out as needed to reheat for an easy meal.
Bacon Cheeseburger Keto Casserole
- 6 strips Bacon
- 1 lb Ground Beef
- 1 Onion small, diced
- 2 cloves Garlic minced
- 1 Tbsp. Worcestershire Sauce
- 2 oz. Cream Cheese softened
- 3 oz. Tomato Paste
- 1 Tbsp. Spicy Brown Mustard
- 2 Pickle Spears diced
- 4 Eggs
- 3/4 cup Heavy Whipping Cream
- 2 cups Shredded Cheddar Cheese divided
- Preheat oven to 350 degrees. Spray a 13x9 pan with nonstick cooking spray and set side.
- In a medium skillet, fry bacon until cooked through. Cool on paper towels and then crumble.
- In a large skillet, brown ground beef, onion and salt and pepper over medium to medium-high heat. Cook, stirring occasionally until no pink remains. Add minced garlic and Worcestershire sauce. Stir to combine and cook for 1-2 minutes.
- Add cream cheese, tomato paste and mustard to ground beef mixture. Stir to combine and continue cooking until cream cheese is melted. Add cooked bacon and diced pickles and stir well. Transfer beef mixture to greased pan.
- In a medium bowl, add eggs, heavy whipping cream and 1 cup of shredded cheese. Whisk until well combined and then pour over beef mixture. Sprinkle remaining 1 cup of cheddar cheese over top.
- Bake for 30-35 minutes until the top is golden brown. Let sit for a couple minutes and then cut into slices.