Low-Carb Bacon Cheeseburger Casserole

Here is my favorite low-carb bacon cheeseburger casserole recipe, with all the flavors of a classic cheeseburger – ground beef, crispy bacon, melted cheese, and pickles – but without the bun to keep it keto-friendly.

This casserole is my go-to weeknight dinner when I’m craving comfort food but want to stick to my low-carb goals. It comes together in about 30 minutes, and my family devours it every single time. Plus, the leftovers are just as good the next day!

How to Choose The Right Ground Beef

For this casserole, you’ll want to use ground beef with a fat content that matches your preferences – 80/20 (80% lean, 20% fat) is a great middle ground that gives you plenty of flavor without being too greasy.

If you prefer a leaner option, 85/15 or even 90/10 will work just fine, though you might lose a bit of that juicy burger taste.

Keep in mind that fattier ground beef will release more grease during cooking, so you may want to drain some of it off before adding the other ingredients.

Grass-fed beef is always an option if you prefer it, but regular ground beef works perfectly well and is usually more budget-friendly.

Ingredient Substitutions

• Ground beef: Ground turkey or ground chicken work great if you want a leaner option. You can also try ground pork for a different flavor profile, though it’ll change the classic cheeseburger taste a bit.
• Heavy whipping cream: Half-and-half can work in a pinch, though your casserole will be slightly less rich. For a dairy-free version, try unsweetened coconut cream from a can.
• Cheddar cheese: Feel free to mix things up with your favorite cheese combinations. Monterey Jack, Colby, or even pepper jack for some heat all work well. Just keep the total amount at 2 cups.
• Cream cheese: If you’re out of cream cheese, you can use an extra 1/4 cup of heavy cream and add 2 tablespoons of sour cream for that tangy richness.
• Burger seasoning: Don’t have burger seasoning? Make your own by mixing 1/2 teaspoon each of onion powder, garlic powder, and paprika with a pinch of salt and pepper.
• Mustard: Yellow mustard, Dijon, or spicy brown mustard all work depending on your taste preference. Each brings its own flavor, so pick what you like on your burgers.

Can I Make This Cheeseburger Casserole Dairy-free?

Yes. Swap the dairy ingredients for dairy-free alternatives:

Egg and cheese mixture: Replace the 1/2 cup heavy whipping cream with a dairy-free alternative such as canned coconut cream or a thick unsweetened almond milk blend. Use a dairy-free cream cheese in place of regular cream cheese, and substitute the shredded cheddar cheeses with dairy-free cheddar shreds.

Assembly and topping: Use dairy-free shredded cheeses (same total amount) and dairy-free butter or olive oil if you’re brushing or greasing the dish.

Storing Guide

Store: This casserole keeps really well in the fridge for up to 4 days in an airtight container.

Freeze: You can freeze this casserole for up to 3 months, either as a whole or in individual portions.

Reheat: Warm it up in the microwave for a couple minutes, or pop it in a 350°F oven for about 15-20 minutes until heated through.

 

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 110-120 g
• Fat: 170-185 g
• Carbohydrates: 18-24 g

Ingredients

For the beef layer:

• 1 cup onion (diced)
• 1 lb ground beef
• 1 tsp burger seasoning blend
• 1 tsp worcestershire sauce
• 2 garlic cloves (minced)
• salt and pepper
• 2 oz cream cheese (softened)

For the egg and cheese mixture:

• 2 eggs (room temperature)
• 1/2 cup heavy whipping cream
• 1/2 cup shredded white cheddar cheese (for best flavor)
• 1/2 cup shredded cheddar cheese
• 1 tbsp mustard

For assembly and topping:

• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded white cheddar cheese
• 1 kosher dill pickle (finely chopped)
• 3 slices bacon, crumbled (cooked)

Step 1: Cook Onion, Garlic, and Beef

• 1 lb ground beef
• 1 cup onion (diced)
• 2 garlic cloves (minced)
• 1 tsp burger seasoning blend
• salt and pepper

Preheat your oven to 350°F (175°C).

In a large skillet over medium-high heat, add the ground beef, diced onion, and minced garlic.

Season with the burger seasoning blend, salt, and pepper.

Break up the beef into small chunks as it cooks, sautéing until the meat starts to brown.

Step 2: Add Worcestershire and Cream Cheese

• 1 tsp worcestershire sauce
• 2 oz cream cheese (softened)
• beef mixture from Step 1

Stir in the Worcestershire sauce and softened cream cheese to the skillet with the browned beef mixture.

Cook until the beef is no longer pink and the cream cheese has completely melted and combined.

Remove from heat when well mixed.

Step 3: Prepare the Egg and Cheese Mixture

• 2 eggs (room temperature)
• 1/2 cup heavy whipping cream
• 1 tbsp mustard
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded white cheddar cheese

In a medium bowl, whisk together the eggs, heavy whipping cream, mustard, 1/2 cup shredded cheddar cheese, and 1/2 cup shredded white cheddar cheese until smooth.

This will be the custard mixture that binds the casserole.

Step 4: Layer the Casserole

• beef mixture from Step 2
• 3 slices bacon, crumbled (cooked)
• 1 kosher dill pickle (finely chopped)

Lightly spray an 8×11 or 9×9 baking dish with oil or cooking spray.

Spread the cooked beef mixture from Step 2 evenly on the bottom.

Sprinkle the crumbled bacon and finely chopped pickles across the beef for extra flavor and texture.

Step 5: Assemble and Top with Cheese

• egg and cheese mixture from Step 3
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded white cheddar cheese

Pour the egg and cheese custard from Step 3 evenly over the layered beef mixture.

Sprinkle the remaining 1/2 cup shredded cheddar and 1/2 cup shredded white cheddar cheese on top to finish the casserole.

For a sharper flavor, I like using white cheddar here.

Step 6: Bake and Cool

Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese on top is melted and bubbling.

Mine is usually ready around 17 minutes.

Allow the casserole to cool slightly before serving so it sets and slices more easily.