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This Keto Cheeseburger Casserole has all the flavors of a juicy burger without the carbs! Your whole family will love this low carb cheeseburger casserole and you’ll love how simple it is to make!
Okay, friends, I have a good one for you today!
You know how sometimes you just really need a big, fat, juicy bacon cheeseburger? Happens to me daily, if we’re being honest.
I’m back on the low carb bandwagon again and one of those burger cravings hit. Of course, my bacon cheeseburger salad is always nice, but I’m getting a little sick of salad and wanted something filling and loaded with protein.
Enter this keto cheeseburger casserole. Oh, did I mention the bacon? Because obviously we added bacon. (Update: We recently started drizzling this with our smash burger sauce and omg. The best.)
This is now one of my new favorite low carb ground beef recipes. So filling, pretty simple to throw together, and a definite crowd pleaser.
This hamburger casserole recipe has been such a hit that I created this keto taco casserole too. Always love a Mexican spin on food!
I’ve also made a buffalo chicken casserole based off of this recipe! It’s just a winning combo.
Low Carb Cheeseburger Casserole Ingredients:
Beef – We’re using lean beef, but you can buy a fattier beef and just drain the excess grease. This would also work well with ground turkey.
Bacon – Dice it and fry it up. You could always leave this out if you avoid pork or want a lower fat recipe, but we love the bacon here.
Sauce – This low carb bacon cheeseburger casserole gets a creamy sauce made from cream cheese, reduced or no sugar added ketchup, mustard, Worcestershire sauce, and seasoned salt.
Egg – Seems weird in a cheeseburger casserole, but the egg holds everything together and adds extra protein and helps keep you full. This low carb casserole could also be considered a quiche, if you want to get technical.
Cheese – We sprinkle plenty of shredded cheddar over the top.
What Readers are Saying!
“This is one of the best low carb recipes I have ever found. Thank you!!! My husband and I both crave it all the time. I found it a month ago and I’ve already made it like 5 times. Crazy- I know. We just love it that much.” – Whitney
Does this keto hamburger casserole taste like eggs?
I’ve actually had a lot of people ask if this tasted egg-y and I really don’t think it does at all. There are just 4 eggs in the whole casserole, so that’s less than one egg per serving.
The eggs really just serve to hold everything together.
Serving Suggestions:
Give this a try with some diced red onion and pickles on top! Just note that any additional toppings you add will impact the carb count of this recipe.
This goes great with a side of cauliflower rice or a nice green salad topped with your favorite dressing. We like this homemade keto ranch dressing.
Is ketchup keto friendly?
Most ketchup is loaded with sugar, so you’ll want to be sure to read the labels. We use Heinz No Sugar Added Ketchup. It’s low in carbs and uses sucralose as the sweetener.
My kids actually prefer it to regular ketchup!
More Low Carb Recipes:
- Keto Breakfast Casserole
- Egg Roll in a Bowl
- Keto Spaghetti
- Air Fryer Frozen Broccoli
- Chicken Drumsticks
Low Carb Bacon Cheeseburger Casserole
Ingredients
- 1/2 pound bacon
- 1 pound ground beef
- 1/2 onion diced
- 1 clove garlic minced
- 4 tablespoons cream cheese
- 2 tablespoons no sugar added ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 4 large eggs
- 1/4 cup heavy cream
- 1 teaspoon hot sauce
- 1 teaspoon ground pepper
- 8 ounces shredded cheddar
- 1 teaspoon fresh dill
Instructions
- Dice the bacon into small pieces and place in a large skillet over medium heat. Cook, stirring often, until crisp. Remove bacon from pan and set aside on a paper towel lined plate. Drain grease from pan.
- Add the ground beef, onion, and garlic to the skillet and cook until browned, crumbling as it cooks. Once beef is browned and cooked through, drain fat.
- Add the cream cheese, ketchup, mustard, Worcestershire sauce, and seasoned salt to the skillet and cook over low heat, stirring constantly, until combined.
- Spread the beef mixture into a greased 8×8 baking dish. Top with the cooked bacon.
- Crack the eggs into a medium bowl and whisk together with the heavy cream, hot sauce, and pepper.
- Pour the egg mixture over the beef and bacon.
- Top with the cheddar cheese.
- Bake at 350 degrees for 30-35 minutes or until set and golden on top. Let cool 15 minutes before sprinkling with dill and serving.
robert says
Please help me make this a vegan dish; even though I love this dish. my daughter cannot have the eggs or cream cheese. what can I use to switch them out .
Karly Campbell says
Hi Robert! Sorry – this one would be quite tricky to make vegan as it’s almost entirely made of animal products.
clair bell says
can you freeze this casserole?
best to freeze before or after you cook?
Karly Campbell says
Hi Clair! This should freeze great! I’d probably freeze it after baking, but it may work fine before as well.
kelley tinsley says
I love easy and great low carb ideas. Thank you for this one. I look forward to trying it. Thank you so much.
EyeScream says
Hello again, In addition I think it should be mentioned that in the recipe and if you are in keto you want the fats. Correct? So draining the bacon changes the math. When you cook they don’t consider what you drain off as a end result. So Should we keep the grease and cook the meat in that grease to secretly take in less then what is expected or should we cook that meat in the bacon grease. I understand that it would be best if we did not keep that grease, but I think the calories and fat content are not based on getting rid of it, but eating it. Thoughts?
Karly Campbell says
I run our recipes through an automatic nutrition calculator that pulls info in from the USDA. I don’t know if it is assuming the bacon grease has been drained away or not, but I’d assume it is accounting for that. After all, who really eats the pan full of grease when frying bacon? Either way, this is more in depth than I get with nutrition. If you want to be that precise you’ll want to measure the ingredients and calculate it all yourself and go from there.
EyeScream says
I was wondering if you might be able to help me. I just purchased some of the ingredients above. I am following the recipe minus a few things. I am going to drop the, GARLIC, HOT SAUCE, SALT, HOT SAUCE AND DILL. I also replace the onion with onion powder. The BACON and the WORCHESTER should provide plenty of salt. I might even drop the WORCHESTER. My question is that the information specifies that the CARBS are now 3 per serving and the servings are 6 for the entire recipe. However, under your nutrition information the CARBS say 4. I am sure it is just a typo.
When I first read the nutritional information it was unclear to me if the nutritional information was for the entire recipe. Obviously when I saw the 4 carbs it made more sense that you were saying per serving. The thing is that when you use a 1lb of lean ground beef and it cooks down, the entire amount decreases by a 1/4, so that would mean that the total amount of beef is 12 ounces and if you turn that into 6 servings that would be a total of 2 ounces of meat per serving. I guess my question is you just took the total of what you used and calculated what each piece will essential be in calories. I guess I should do the same myself for the items I used when I make the recipe tomorrow.
LOL. I worked it all out for myself just writing this as it made more sense. Thanks for what looks like a great recipe. I will tally it up myself on carbmanager and see what is reasonable to each each serving. Thanks!
Denise from CT says
My husband found this recipe and requested that I make it. It’s not something I would’ve tried on my own BUT I have to say that it was very delicious. My husband and step-daughter even had second helping.
Karly says
I’m so glad you all enjoyed it!
Stephanie D says
Fantastic recipe, our entire family loved it! Thank you so much for posting, I especially love the dill on top! I left out the hot sauce because my husband asked me to, so those that wanted hot sauce just put it directly on their serving, worked out perfect!
Amber says
This was pretty good. I did leave out the worshestore sauce (I don’t care for it). It seemed a little salty to me. My husband and I did enjoy it after we put a couple slices of sandwich bread around it and added some extra ketchup. Not bad all in all
Icancookiswear says
“4Tbps cream cheese”
– buys the box of cream cheese, 8oz
– thinks, how many tbps are in an oz?
– screw it, *pours the whole thing
– wife comes in, dang that’s a lot of cream cheese, how much it ask for?
– idk, like 4 tbps…
– she says “ you dumb, that’s 2oz! You should have asked!”
Jordan says
It was very delicious but quick question how many grams are in each service I was trying to look and see but I couldn’t find it
Karly says
Hi Jordan! The nutrition information is located at the bottom of the recipe card.
Davis says
I have this in my regular rotation. An easy recipe to make that my family loves.
Thanks
Karly says
Thanks, Davis!
Linda Kehler says
Great family recipe. The low carb adults and the kids love it. I’ve made it 3 times now. Thanks!!
Karly says
So glad you all enjoy it! 🙂
DiMare says
Hey Karley, I wanted to know how long can you refrigerate this yummy casserole, and do we have to add eggs.
Karly says
Hello! This should last in the fridge for 4-5 days. The eggs are what hold everything together.
Sharon says
Too much crap to get the to see recipes
Karly says
If you don’t want to read the blog post, just hit the jump to recipe button at the top of the page and it will do the hard work of scrolling for you. If that’s still too difficult, perhaps you should purchase cookbooks instead of relying on free recipes found on the internet.
Amanda Welsch says
Perfect response! And – Thank you for the wonderful recipe, the wonderful free recipe! I’ve used it several times and truly appreciate it.
Karly says
Thanks, Amanda! 🙂
Karen says
Love this recipe. Wonder if I could do everything ahead of time up to adding the cream and egg mixture. Then the next day add the egg mixture and cheese of course, just before cooking??
Karly says
Should work fine!