Keto Chili Dog Casserole

The Keto Chili Dog Casserole is a comforting, low-carb twist on classic chili dogs, featuring juicy hot dogs, a rich bean-free meat chili, and a melty blend of cheddar and mozzarella cheese baked until bubbly and golden around the edges. With bold, savory flavors, a thick chili base, and satisfying cheesy hot dog bites, this casserole delivers all the chili dog nostalgia without the carb-heavy bun, keeping you full and keto-focused.

Course Casserole, Dinner, Lunch, Main Course

Cuisine American

Keyword chili dog, gluten free, hot dog casserole, keto, keto casserole, low-carb, meal prep

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 520kcal

Equipment

large skillet
9x13-inch Baking Dish
Cutting board
Chef's knife
mixing spoon
measuring cups
measuring spoons
Oven

Ingredients

For the bean-free keto chili

1 1/2 pounds ground beef (80/20)
2 tablespoons olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper optional, to taste
1 teaspoon fine sea salt plus more to taste
1/2 teaspoon ground black pepper
1 1/4 cups crushed tomatoes (no sugar added)
1/2 cup beef broth (low sodium)

For the hot dog layer

10 ounces keto-friendly beef hot dogs, sliced into 1/2 inch pieces about 6 to 8 standard hot dogs
2 tablespoons yellow mustard
2 tablespoons sugar-free ketchup check label for low carbs

For the cheesy topping

1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup sour cream for serving, optional
2 tablespoons chopped green onions for garnish, optional

Instructions

Preheat the oven to 350°F and lightly grease a 9x13 inch baking dish.
Heat the olive oil in a large skillet over medium heat and add the ground beef, breaking it up with a spoon as it cooks.
Cook the beef until browned and no longer pink, then drain off any excess grease if needed and return the skillet to the heat.
Add the chopped onion and minced garlic to the skillet and cook, stirring, until the onion softens and becomes translucent.
Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper until the meat is evenly coated with the spices.
Pour in the crushed tomatoes and beef broth, stir to combine, and bring the mixture to a gentle simmer.
Simmer the chili uncovered for about 10 minutes, stirring occasionally, until slightly thickened and flavorful, then taste and adjust seasoning if needed.
In a large bowl, combine the sliced hot dogs with the yellow mustard and sugar-free ketchup, stirring until the hot dog pieces are evenly coated.
Spread the coated hot dog pieces evenly in the prepared baking dish to create the bottom layer of the casserole.
Spoon the thickened chili evenly over the hot dog layer, spreading it out to fully cover all of the hot dogs.
Sprinkle the shredded cheddar cheese evenly over the chili, then sprinkle the mozzarella cheese on top of the cheddar for a melty, stretchy layer.
Place the casserole in the preheated oven and bake for 25 to 30 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
Remove the casserole from the oven and let it rest for about 5 minutes to set slightly before serving.
Spoon the casserole into bowls, top with a dollop of sour cream and a sprinkle of chopped green onions if using, and serve hot.

Notes

For the best keto results, choose hot dogs with no added sugars and minimal fillers, and use crushed tomatoes and ketchup that are clearly labeled as having no sugar added. If you prefer a thicker casserole, simmer the chili a few extra minutes to reduce more liquid before assembling, or reduce the beef broth slightly. This casserole works well for meal prep and can be assembled up to a day ahead, covered, and chilled until baking. Leftovers keep in the refrigerator for up to 4 days and reheat well in the oven at 300°F or in the microwave. Serve with a simple green salad or roasted low-carb vegetables like broccoli or zucchini to round out the meal while keeping carbs low.

Nutrition