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.
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 BACON CHEESEBURGER CASSEROLE
This low carb cheeseburger casserole is a family and reader favorite. I’ve heard nothing but good reviews from everyone who’s tried this simple recipe. I think you’ll love it, too!
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.
TIPS & NOTES:
This recipe has been updated to make the instructions more clear. We also ran this through an updated nutrition calculator. This used to be calculated at 2 net carbs per serving, but we’re now seeing 3 net carbs per serving.
To reduce sodium, use lower sodium bacon and a salt-free seasoning in place of the seasoned salt.