I packed everything I love about a juicy cheeseburger into one hearty keto casserole, with melty cheese, savory beef, and zero bun required. It is ready in 30 minutes, filling enough for dinner, and so good you may not miss the drive-thru at all.
I’m obsessed with this keto cheeseburger casserole because it hits the exact spot where burger cravings and low-carb dinners collide. I get all the beefy, cheesy, tangy flavor I want without messing with a bun, and it fills me up instead of leaving me hunting through the fridge an hour later.
The ground beef makes it hearty, the sharp cheddar cheese brings that melted burger-shop bite, and every forkful feels big, salty, and satisfying. And fast matters.
On nights when I’m starving and patience is not happening, this is the kind of dinner I’m excited to pull from the oven.
Ingredients
- Ground beef brings the burger vibe, hearty protein, and that cozy dinner feel.
- Onion adds a little sweetness and makes the whole pan smell amazing.
- Garlic gives it that savory kick you’d totally miss if skipped.
- Sugar free ketchup keeps it classic without loading up the carbs.
- Mustard adds tang, like your favorite cheeseburger from the grill.
- Worcestershire sauce brings deep, beefy flavor without making things complicated.
- Beef broth keeps the casserole saucy, not dry or sad.
- Cream cheese makes it rich, creamy, and honestly kind of addictive.
- Heavy cream smooths everything out and keeps it keto-friendly.
- Eggs help it set up, so you get real slices.
- Sharp cheddar is the melty, cheesy reason everyone comes back.
- Butter or olive oil helps the onion soften and taste sweeter.
- Salt and pepper keep the flavors bold, not flat.
- Plus, pickles or green onions add crunch and fresh bite.
Ingredient Quantities
- 1 pound ground beef (80 20 or 85 15)
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 cup sugar free ketchup
- 2 tablespoons yellow mustard or Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup beef broth
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 2 large eggs, beaten
- 1 1/2 to 2 cups shredded sharp cheddar cheese, divided
- 1 tablespoon olive oil or butter (for cooking the onion)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional garnish: 2 tablespoons sliced green onions or chopped dill pickles
How to Make this
1. Preheat oven to 350 F and lightly grease a 9×9 inch baking dish.
2. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat; add 1 small finely diced yellow onion and cook until translucent, about 3 to 4 minutes.
3. Add 1 pound ground beef and 2 cloves minced garlic to the skillet; cook, breaking the beef up, until browned and no longer pink, about 5 to 7 minutes. Drain excess fat if desired.
4. Stir in 1/2 cup sugar free ketchup, 2 tablespoons mustard, 1 teaspoon Worcestershire sauce, 1/2 cup beef broth, 1/2 teaspoon salt and 1/2 teaspoon black pepper; bring to a gentle simmer.
5. Reduce heat and add 4 ounces softened cream cheese and 1/2 cup heavy cream; stir until cream cheese is fully melted and the sauce is smooth.
6. In a small bowl, beat 2 large eggs. Temper the eggs by slowly whisking in about 1/4 cup of the hot beef mixture, then pour the tempered eggs back into the skillet and stir to combine.
7. Remove skillet from heat and stir in 1 to 1 1/2 cups shredded sharp cheddar cheese, reserving about 1/2 cup for the top.
8. Pour the mixture into the prepared baking dish, sprinkle the reserved 1/2 cup shredded cheddar evenly over the top, and smooth the surface.
9. Bake in the preheated oven until the casserole is set and the top is melted and lightly golden, about 12 to 15 minutes. Let rest 5 minutes before slicing.
10. Garnish with 2 tablespoons sliced green onions or chopped dill pickles if desired, then serve warm.
Equipment Needed
1. Oven
2. 9×9 inch baking dish, lightly greased
3. Large skillet or sauté pan
4. Wooden spoon or heatproof spatula
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Mixing bowls (one small for eggs)
9. Whisk or fork for tempering eggs
10. Box grater or shredded cheese container for the cheddar
FAQ
Keto Cheeseburger Casserole Recipe Substitutions and Variations
- Ground beef: ground pork, ground lamb, or 80 20 ground turkey (pork or lamb give similar fat and flavor; turkey must be slightly fattier to avoid dryness)
- Sugar free ketchup: tomato paste mixed with a low carb sweetener and a little vinegar, or sugar free BBQ sauce
- Heavy cream: coconut cream (full fat) or a 50 50 mix of sour cream and water for similar richness
- Shredded sharp cheddar: Colby, Monterey Jack, or a blend of mozzarella and Parmesan for good melt and flavor
Pro Tips
1. Let the cream cheese come to room temperature first so it melts into the sauce smoothly. Cold cream cheese can clump and give you a lumpy texture.
2. When browning the beef, don’t rush the fond. A little browning on the pan adds deep savory flavor to the sauce. If there is a lot of fat, drain most of it but leave a tablespoon for flavor.
3. Temper the eggs very slowly and whisk constantly. Pouring a small stream of hot mixture into the eggs before adding them back prevents scrambled bits and keeps the casserole silky.
4. Give the casserole a 5 to 10 minute rest after baking. It firms up as it cools, making neater slices and a creamier mouthfeel.
5. If you want more color and a toasty finish, pop it under the broiler for 1 to 2 minutes at the end, watching closely so the cheese only browns and does not burn.
Keto Cheeseburger Casserole Recipe
I packed everything I love about a juicy cheeseburger into one hearty keto casserole, with melty cheese, savory beef, and zero bun required. It is ready in 30 minutes, filling enough for dinner, and so good you may not miss the drive-thru at all.
6
servings
526
kcal
Equipment: 1. Oven
2. 9×9 inch baking dish, lightly greased
3. Large skillet or sauté pan
4. Wooden spoon or heatproof spatula
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Mixing bowls (one small for eggs)
9. Whisk or fork for tempering eggs
10. Box grater or shredded cheese container for the cheddar
Ingredients
1 pound ground beef (80 20 or 85 15)
1 small yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
1/2 cup sugar free ketchup
2 tablespoons yellow mustard or Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup beef broth
4 ounces cream cheese, softened
1/2 cup heavy cream
2 large eggs, beaten
1 1/2 to 2 cups shredded sharp cheddar cheese, divided
1 tablespoon olive oil or butter (for cooking the onion)
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Optional garnish: 2 tablespoons sliced green onions or chopped dill pickles
Directions
- Preheat oven to 350 F and lightly grease a 9×9 inch baking dish.
- Heat 1 tablespoon olive oil or butter in a large skillet over medium heat; add 1 small finely diced yellow onion and cook until translucent, about 3 to 4 minutes.
- Add 1 pound ground beef and 2 cloves minced garlic to the skillet; cook, breaking the beef up, until browned and no longer pink, about 5 to 7 minutes. Drain excess fat if desired.
- Stir in 1/2 cup sugar free ketchup, 2 tablespoons mustard, 1 teaspoon Worcestershire sauce, 1/2 cup beef broth, 1/2 teaspoon salt and 1/2 teaspoon black pepper; bring to a gentle simmer.
- Reduce heat and add 4 ounces softened cream cheese and 1/2 cup heavy cream; stir until cream cheese is fully melted and the sauce is smooth.
- In a small bowl, beat 2 large eggs. Temper the eggs by slowly whisking in about 1/4 cup of the hot beef mixture, then pour the tempered eggs back into the skillet and stir to combine.
- Remove skillet from heat and stir in 1 to 1 1/2 cups shredded sharp cheddar cheese, reserving about 1/2 cup for the top.
- Pour the mixture into the prepared baking dish, sprinkle the reserved 1/2 cup shredded cheddar evenly over the top, and smooth the surface.
- Bake in the preheated oven until the casserole is set and the top is melted and lightly golden, about 12 to 15 minutes. Let rest 5 minutes before slicing.
- Garnish with 2 tablespoons sliced green onions or chopped dill pickles if desired, then serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 6
- Calories: 526kcal
- Fat: 44g
- Saturated Fat: 22g
- Trans Fat: 0.3g
- Polyunsaturated: 3g
- Monounsaturated: 13.3g
- Cholesterol: 198mg
- Sodium: 649mg
- Potassium: 365mg
- Carbohydrates: 6.2g
- Fiber: 0.5g
- Sugar: 2.2g
- Protein: 31.7g
- Vitamin A: 1333IU
- Vitamin C: 1.5mg
- Calcium: 141mg
- Iron: 2.4mg
