Low Carb Bacon Cheeseburger Cassrole

The Low Carb Bacon Cheeseburger Casserole is a rich, keto-friendly bake that captures all the flavor of a classic cheeseburger without the carbs. Juicy ground beef, crispy bacon, and melty cheddar are combined with eggs and heavy cream to create a hearty, forkable casserole that slices cleanly and satisfies like true comfort food. Light hints of onion and garlic provide classic burger depth while keeping net carbs low, making this dish ideal for easy weeknight dinners or make-ahead keto meal prep.

Course Dinner, Main Course

Cuisine American, Keto

Keyword bacon cheeseburger, Casserole, gluten free, ground beef, keto, low-carb, meal prep

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 520kcal

Equipment

large skillet
Mixing bowl
Whisk
9x13-inch Baking Dish
Cutting board
Knife
Oven

Ingredients

For the beef and bacon base

1 1/2 pounds ground beef, 80/20
8 ounces bacon chopped
1/4 cup yellow onion finely diced
2 cloves garlic minced
1 teaspoon sea salt or to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon mustard powder
2 tablespoons sugar-free ketchup
1 tablespoon Worcestershire sauce check for sugar-free, gluten-free

For the egg and cheese topping

4 large eggs room temperature if possible
3/4 cup heavy whipping cream
2 cups cheddar cheese freshly shredded, divided
1/4 teaspoon sea salt
1/4 teaspoon black pepper

For serving (optional but recommended)

1/4 cup dill pickles chopped, no sugar added
2 tablespoons sugar-free ketchup for drizzling
2 tablespoons yellow mustard for drizzling
1/2 cup shredded lettuce optional, for serving on the side

Instructions

Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
Add the chopped bacon to a large skillet over medium heat and cook until crispy, then remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon fat in the skillet.
Add the ground beef and diced onion to the skillet with the bacon fat and cook over medium heat, breaking up the meat, until the beef is browned and the onion is softened.
Stir in the minced garlic, sea salt, black pepper, smoked paprika, and mustard powder and cook for about 1 minute until fragrant.
Turn off the heat and mix in the sugar-free ketchup and Worcestershire sauce until the beef mixture is evenly coated.
Spread the beef mixture evenly into the prepared baking dish and sprinkle half of the cooked bacon over the top.
In a mixing bowl whisk together the eggs, heavy whipping cream, sea salt, and black pepper until smooth and well combined.
Fold in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
Pour the egg and cheese mixture evenly over the beef in the baking dish, gently tilting the dish if needed to help it distribute.
Top the casserole with the remaining shredded cheddar cheese and the rest of the crumbled bacon.
Bake for 25 to 30 minutes until the casserole is set in the center and the cheese on top is melted and lightly golden.
Let the casserole rest for 5 to 10 minutes to firm up before slicing into portions.
Serve hot topped with chopped dill pickles and drizzles of sugar-free ketchup and mustard, with shredded lettuce on the side if desired.

Notes

For best texture, use 80/20 ground beef or similar and avoid very lean meat, which can make the casserole dry. Keep the onion amount modest to control carbs, and choose sugar-free ketchup and a low-carb Worcestershire sauce to maintain keto macros. This casserole reheats well, so portion leftovers into airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a 350°F oven or air fryer for the best texture, or use the microwave for convenience. Garnish each serving individually so the toppings stay fresh and crisp.

Nutrition