Go Back

Keto Loaded Bacon Cheeseburger Casserole - A Comforting, Low-Carb Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (680 g) ground beef (80/20 or 85/15)
  • 8 slices thick-cut bacon, chopped
  • 1 small yellow onion, diced (optional, for flavor; consider portion if strict keto)
  • 2 cloves garlic, minced
  • 1 cup dill pickles, chopped (or pickle chips for topping)
  • 1.5 cups shredded cheddar cheese
  • 1 cup shredded mozzarella (or Monterey Jack)
  • 5 large eggs
  • 3/4 cup heavy cream
  • 2 tablespoons tomato paste
  • 2 tablespoons sugar-free ketchup (or extra tomato paste plus 1/2 tsp apple cider vinegar)
  • 2 teaspoons yellow mustard
  • 1 teaspoon Worcestershire sauce (check for sugar content)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 2 tablespoons avocado oil or olive oil
  • Optional toppings: shredded lettuce, diced tomatoes, extra pickles, green onions

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish with a little oil or butter.
  2. Crisp the bacon: In a large skillet, cook the chopped bacon over medium heat until crisp. Remove to a paper towel–lined plate. Reserve 1–2 tablespoons of bacon fat in the pan.
  3. Sauté aromatics: Add the diced onion to the pan with bacon fat and a pinch of salt. Cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds more.
  4. Brown the beef: Add ground beef to the skillet. Season with salt, pepper, smoked paprika, onion powder, and garlic powder. Cook until browned, breaking it up with a spatula. Drain excess fat if there’s a lot, but leave a little for flavor.
  5. Make the burger-style sauce: Stir in tomato paste, sugar-free ketchup, yellow mustard, and Worcestershire. Mix until the beef is evenly coated and glossy. Taste and adjust salt and pepper.
  6. Build the base: Spread the beef mixture evenly in the prepared baking dish. Sprinkle half the chopped pickles over the beef for tang in every bite.
  7. Make the custard: In a bowl, whisk the eggs and heavy cream with a pinch of salt and pepper until smooth. This creates a creamy, quiche-like set that holds the casserole together.
  8. Add the cheeses: Sprinkle 1 cup cheddar and 1/2 cup mozzarella over the beef layer. Pour the egg mixture evenly over the top, tilting the dish slightly to distribute.
  9. Top and bake: Scatter the remaining cheeses and most of the crispy bacon on top, reserving a bit for garnish. Bake for 20–25 minutes, until the center is set and the top is bubbling and lightly golden.
  10. Rest and finish: Let it rest 8–10 minutes. Garnish with remaining bacon and remaining chopped pickles. Add optional shredded lettuce, diced tomato, or green onions right before serving for a “loaded burger” effect.
  11. Serve: Cut into squares and plate. A drizzle of sugar-free ketchup or mustard on top is a nice touch.