Low-Carb Bacon Cheeseburger Casserole (Keto)
A savory, comforting casserole combining seasoned ground beef, crispy bacon, and a rich, creamy cheddar cheese sauce, perfect for a low-carb or ketogenic diet. This dish delivers classic cheeseburger flavor without the bun.
Equipment
- Large skillet or Dutch oven
- 9x13 inch Baking Dish
Ingredients
For the Meat Base
- 2 pounds Ground Beef (80/20 ratio recommended)
- 8 slices Thick-Cut Bacon cooked crispy and crumbled (reserve 1/4 for topping)
- 1 medium Yellow Onion finely diced
- 2 cloves Garlic minced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Worcestershire Sauce ensure low-sugar or small amount used
- 1/2 teaspoon Smoked Paprika optional, for depth
For the Creamy Sauce and Cheese
- 8 ounces Cream Cheese full-fat, softened to room temperature
- 1/2 cup Heavy Cream or Half & Half for slightly lighter version
- 2 cups Shredded Sharp Cheddar Cheese divided (use 1 1/2 cups for the mix, 1/2 cup for the topping)
- 1/4 cup Low-Sugar Ketchup substitute optional, for tang
Instructions
Preparation and Assembly
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or spray it thoroughly with non-stick cooking spray. Ensure your bacon has been cooked until crispy, drained, and crumbled. Set the bacon aside, reserving about 1/4 of the crumbles for the final topping.
- Place the ground beef into a large skillet over medium-high heat. Break up the beef and cook until it is fully browned and no pink remains. Carefully drain all excess grease from the skillet.
- Return the beef to the skillet. Add the diced yellow onion and minced garlic. Cook for approximately 5 to 7 minutes, stirring occasionally, until the onion has softened and become translucent.
- Reduce the heat beneath the skillet to low. Add the 8 ounces of softened cream cheese directly into the meat mixture. Stir constantly until the cream cheese is fully melted and smoothly combined with the ground beef. Pour in the heavy cream and Worcestershire sauce, mixing until the entire mixture is uniform and creamy.
- Stir in the kosher salt, black pepper, smoked paprika (if using), and the optional low-sugar ketchup substitute. Remove the skillet from the heat. Fold in 1 1/2 cups of the shredded cheddar cheese and approximately 3/4 of the cooked bacon crumbles. Stir until everything is evenly distributed.
- Carefully spoon the entire meat mixture into the prepared 9x13 inch baking dish, spreading it out into an even layer. Place the baking dish into the preheated 375°F oven and bake for 15 minutes, or until the edges are bubbling.
- Remove the casserole from the oven. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top layer. Return the casserole to the oven for an additional 5 to 8 minutes, or until the topping cheese is completely melted and lightly golden brown.
- Remove from the oven and immediately sprinkle the reserved bacon crumbles over the melted cheese. Allow the casserole to rest for 5 to 10 minutes before slicing and serving. Serve hot, optionally topped with sliced pickles, diced tomatoes, or a dollop of low-carb sour cream.
Notes
For best results, ensure the cream cheese is truly softened before adding it to the warm meat mixture to avoid lumps. If you prefer a lighter golden top, place the casserole under the broiler for the last 1-2 minutes of the bake, but watch carefully to prevent burning.