If you love a classic bacon cheeseburger but want to keep things low-carb, this casserole hits the spot. It’s hearty, cheesy, and packed with flavor, without the bun or the carb crash. Everything bakes together in one dish, so cleanup is easy and dinner feels effortless.
It also reheats like a dream, making it perfect for meal prep or next-day lunches. This is the kind of comfort food that makes sticking to keto feel simple and satisfying.
Keto Bacon Cheeseburger Casserole - A Cozy, Low-Carb Weeknight Favorite
Ingredients
- 8 slices bacon, chopped
- 1.5 pounds (680 g) ground beef (80/20 or 85/15)
- 1 small yellow onion, diced (about 1/2 cup)
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon sugar-free ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce (check for low carb)
- 4 large eggs
- 3/4 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- 1/4 cup dill pickles, chopped (plus extra for topping)
- 2 green onions, thinly sliced
- Optional toppings: sliced tomatoes, shredded lettuce, extra mustard, hot sauce
Instructions
- Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish.
- Crisp the bacon: In a large skillet over medium heat, cook chopped bacon until crispy, 6–8 minutes. Transfer to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pan.
- Sauté aromatics: Add diced onion to the skillet and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds, until fragrant.
- Brown the beef: Add ground beef, breaking it up with a spatula. Season with salt, pepper, and smoked paprika. Cook until browned and no pink remains, 6–8 minutes. If there’s excess grease, drain lightly—but keep a bit for flavor.
- Add burger flavors: Stir in ketchup, mustard, and Worcestershire. Fold in half the cooked bacon and the chopped pickles. Taste and adjust seasoning.
- Layer in the dish: Spread the beef mixture evenly in the prepared baking dish. Sprinkle 1 cup of cheddar over the top.
- Make the custard: In a bowl, whisk eggs and heavy cream until smooth. Season with a pinch of salt and pepper. Pour evenly over the beef and cheese.
- Top and bake: Sprinkle the remaining 1 cup of cheddar and the rest of the bacon on top. Bake 18–22 minutes, until the center is set and the edges are bubbling.
- Rest and garnish: Let it rest 5–10 minutes for clean slices. Top with green onions and extra pickles. Add optional toppings like shredded lettuce and tomato slices just before serving.
Why This Recipe Works
- All the burger flavors, none of the bun: Seasoned ground beef, smoky bacon, melty cheese, and tangy pickles bring that classic cheeseburger taste.
- Great texture: The creamy egg-and-cream mixture binds everything without turning it soggy, so you get a tender, sliceable casserole.
- Weeknight-friendly: Uses pantry staples and cooks in under an hour, including prep.
- Customizable: Add or skip toppings based on what you like on your burger—no special ingredients required.
- Keto-macro friendly: High in protein and fat, with minimal carbs from onions and optional toppings.
Ingredients
- 8 slices bacon, chopped
- 1.5 pounds (680 g) ground beef (80/20 or 85/15)
- 1 small yellow onion, diced (about 1/2 cup)
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon sugar-free ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce (check for low carb)
- 4 large eggs
- 3/4 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- 1/4 cup dill pickles, chopped (plus extra for topping)
- 2 green onions, thinly sliced
- Optional toppings: sliced tomatoes, shredded lettuce, extra mustard, hot sauce
How to Make It
- Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
- Crisp the bacon: In a large skillet over medium heat, cook chopped bacon until crispy, 6–8 minutes.
Transfer to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pan.
- Sauté aromatics: Add diced onion to the skillet and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds, until fragrant.
- Brown the beef: Add ground beef, breaking it up with a spatula.
Season with salt, pepper, and smoked paprika. Cook until browned and no pink remains, 6–8 minutes. If there’s excess grease, drain lightly—but keep a bit for flavor.
- Add burger flavors: Stir in ketchup, mustard, and Worcestershire.
Fold in half the cooked bacon and the chopped pickles. Taste and adjust seasoning.
- Layer in the dish: Spread the beef mixture evenly in the prepared baking dish. Sprinkle 1 cup of cheddar over the top.
- Make the custard: In a bowl, whisk eggs and heavy cream until smooth.
Season with a pinch of salt and pepper. Pour evenly over the beef and cheese.
- Top and bake: Sprinkle the remaining 1 cup of cheddar and the rest of the bacon on top. Bake 18–22 minutes, until the center is set and the edges are bubbling.
- Rest and garnish: Let it rest 5–10 minutes for clean slices.
Top with green onions and extra pickles. Add optional toppings like shredded lettuce and tomato slices just before serving.
Keeping It Fresh
- Fridge: Store in an airtight container for up to 4 days. It holds up well and stays flavorful.
- Reheat: Microwave individual portions 60–90 seconds, or warm in a 300°F (150°C) oven until heated through.
- Freeze: Cool completely, portion, and wrap tightly.
Freeze up to 2 months. Thaw in the fridge overnight and reheat gently to avoid drying out.
- Fresh toppings last-minute: If adding lettuce or tomato, keep them separate and add right before serving to keep textures crisp.
Why This is Good for You
- Keto-aligned macros: High fat and protein help keep you full and support steady energy without spiking blood sugar.
- Protein-forward: Ground beef and eggs provide complete protein for muscle maintenance and satiety.
- Electrolyte-friendly: Bacon and pickles add sodium, which can be helpful on keto when electrolytes run low.
- Customizable veggies: Onions and pickles add flavor with few carbs, and you can add lower-carb veggies like mushrooms or spinach if you want extra nutrients.
Common Mistakes to Avoid
- Skipping the drain: If your beef is very fatty and you don’t drain at least a bit, the casserole can feel greasy. Leave some fat for flavor, but not all of it.
- Overbaking: Too long in the oven can make the eggs rubbery.
Pull it when the center is just set and the top is golden.
- Too many wet toppings: Adding tomatoes or lettuce before baking makes things soggy. Add them after it comes out of the oven.
- Forgetting to rest: Slicing immediately can cause the layers to slide apart. A short rest keeps slices neat.
- Using sweetened condiments: Regular ketchup can add unexpected carbs.
Choose a sugar-free version to keep it keto.
Alternatives
- Protein swaps: Use ground turkey or chicken for a lighter take. Add 1 tablespoon olive oil for moisture if using lean meat.
- Cheese options: Try a mix of cheddar and Monterey Jack for extra melt, or pepper jack for heat.
- Veggie add-ins: Sautéed mushrooms, diced bell peppers, or a handful of spinach work well. Keep total volume modest to avoid excess moisture.
- Bacon-free: Skip the bacon and add 1 teaspoon extra smoked paprika or a few drops of liquid smoke for that smoky note.
- Dairy-light: Swap heavy cream for unsweetened almond milk plus 2 ounces softened cream cheese whisked in for richness.
- Spicy version: Add diced jalapeños, hot sauce, or a pinch of cayenne to the beef mix.
FAQ
Can I make this casserole ahead of time?
Yes.
Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if it goes into the oven cold.
What’s the best ground beef to use?
An 80/20 or 85/15 blend gives the best flavor and moisture. Leaner beef works but can taste dry unless you add a bit of extra fat.
How many carbs are in a serving?
Exact macros vary by brand and toppings, but a typical serving lands around 3–5g net carbs when using sugar-free ketchup and the listed amounts of onion and pickles.
Can I leave out the eggs?
The eggs help bind the casserole.
If you skip them, the texture will be looser. For a similar effect, use 6 ounces of cream cheese melted into the beef and skip the cream-and-egg mix.
What size pan should I use?
A standard 9×13-inch baking dish works best. For a thicker casserole, use a smaller dish and add a few minutes to the bake time.
How do I keep it from getting watery?
Cook off moisture from onions and any added veggies, drain excess beef fat, and avoid adding fresh tomatoes before baking.
Let the casserole rest before slicing.
Is Worcestershire sauce keto?
Most brands have small amounts of sugar but the quantity per serving is minimal. If you’re strict, choose a low-carb brand or reduce the amount and boost seasoning elsewhere.
Final Thoughts
Keto Bacon Cheeseburger Casserole brings all the comfort of a diner classic with simple, weeknight-friendly steps. It’s rich, satisfying, and easy to customize, so it fits your taste and your macros.
Keep a pan in the fridge for quick meals, or bake it fresh when you want a no-fuss dinner that still feels special. This one’s a reliable go-to for busy nights and cozy weekends alike.