Cheesy Keto Hamburger Broccoli Skillet

The Cheesy Keto Hamburger Broccoli Skillet combines savory browned 80/20 ground beef, tender broccoli florets, and a rich sharp cheddar cheese sauce in a single skillet for an ultra-comforting, low-carb dinner. Juicy ground beef is sautéed with aromatics, then simmered briefly with cream and broth before being smothered in melted cheddar for a velvety, keto-friendly sauce. Broccoli is cooked just until crisp-tender, adding texture, fiber, and color without pushing carbs too high. Everything comes together in under 30 minutes using only one pan, making this recipe perfect for busy weeknights and easy meal prep. Leftovers reheat beautifully with a splash of cream, delivering a satisfying, indulgent keto meal that feels like classic comfort food while staying strictly low in net carbs.

Course Dinner, Main Course, One Pan

Cuisine American, Keto

Keyword Broccoli, cheesy, gluten free, ground beef, keto skillet, low carb dinner, one pan meal

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 520kcal

Equipment

large skillet
Cutting board
Chef's knife
Wooden Spoon
measuring cups and spoons

Ingredients

For the skillet

1 pound 80/20 ground beef
2 tablespoons butter or avocado oil
3 cups broccoli florets cut into bite-sized pieces
1/4 cup yellow onion finely diced, optional for flavor
2 cloves garlic minced
1 teaspoon fine sea salt or to taste
1/2 teaspoon black pepper freshly ground
1 teaspoon garlic powder
1/2 teaspoon smoked paprika optional, for a smoky flavor
1/4 teaspoon red pepper flakes optional, for heat

For the creamy cheese sauce

1/2 cup heavy cream
1/4 cup chicken broth preferably low sodium
1 1/2 cups sharp cheddar cheese freshly shredded
1/4 cup grated Parmesan cheese adds richness and helps thicken
2 tablespoons cream cheese softened, full fat

For finishing

2 tablespoons fresh parsley chopped, for garnish
1/2 cup shredded cheddar cheese for topping, optional

Instructions

Place a large skillet over medium heat and add the butter, allowing it to melt and coat the bottom of the pan.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until it is browned and no longer pink, about 6 to 8 minutes.
Stir in the diced onion and minced garlic and sauté until the onion softens and becomes translucent, about 2 to 3 minutes.
Season the beef mixture with the sea salt, black pepper, garlic powder, smoked paprika, and red pepper flakes, stirring well so the spices coat the meat evenly.
Add the broccoli florets to the skillet and toss them with the seasoned beef so they are well distributed throughout the pan.
Pour the chicken broth into the skillet, cover with a lid, and let the broccoli steam until crisp-tender, about 4 to 5 minutes, removing the lid once most of the liquid has reduced.
Reduce the heat to medium-low and stir in the heavy cream and cream cheese, cooking gently until the cream cheese melts and the sauce begins to look smooth and slightly thickened.
Sprinkle the shredded cheddar cheese and grated Parmesan over the skillet and stir slowly until all the cheese is melted and the sauce is thick, creamy, and clinging to the beef and broccoli.
Taste the skillet and adjust the seasoning with additional salt and pepper if needed, keeping the heat low so the sauce stays smooth and does not separate.
If using, scatter the remaining shredded cheddar evenly over the top of the skillet, cover for 1 to 2 minutes to allow it to melt into a gooey layer.
Remove the skillet from the heat and finish with a sprinkle of chopped fresh parsley before serving hot directly from the pan.

Notes

Use 80/20 ground beef for the best balance of flavor and richness while still staying keto-friendly, and drain excess grease only if your skillet looks overly oily. For the smoothest sauce, shred your own cheddar from a block rather than using pre-shredded cheese, which can contain anti-caking agents that make sauces grainy. If you prefer your broccoli very tender, add 1 to 2 additional tablespoons of broth and steam for a couple more minutes before adding the cream. Leftovers keep well in the refrigerator for up to 3 days; reheat gently over low heat with a splash of cream or broth to loosen the sauce. Keep each serving keto by pairing this skillet with simple sides like sautéed zucchini or cauliflower rice rather than grains or starchy vegetables.

Nutrition