Keto Cheeseburger Casserole – A Cozy, Low-Carb Weeknight Favorite

Craving a juicy cheeseburger without the bun and the mess? This Keto Cheeseburger Casserole gives you all the classic flavors—savory beef, melted cheese, tangy pickles—packed into one comforting dish. It’s quick to prep, easy to customize, and perfect for busy weeknights.

You’ll get satisfying layers of protein and fat with hardly any carbs. Best of all, it reheats like a dream, so leftovers are something to look forward to.

Why This Recipe Works

This casserole captures the familiar taste of a cheeseburger with simple, low-carb swaps. Instead of a bun, it uses a creamy egg and cheese custard to set the beef mixture into a hearty bake.

The topping brings that “burger joint” vibe with cheddar, pickles, and a drizzle of burger sauce. It’s a one-pan meal, so cleanup is minimal. Plus, it’s flexible—add bacon, adjust the spice, or swap cheeses to match your mood.

Ingredients

• 1.5 pounds ground beef (80/20 for flavor; lean works too)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (optional but tasty)
• 1 tablespoon tomato paste
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce (check for low sugar)
• 4 ounces cream cheese, softened
• 4 large eggs
• 1/2 cup heavy cream
• 2 cups shredded cheddar cheese, divided
• 1/4 cup dill pickles, chopped
• 2 green onions, sliced
• 1 tablespoon avocado oil or olive oil
• Optional toppings: cherry tomatoes (halved), bacon crumbles, sugar-free ketchup, extra mustard, sesame seeds

How to Make It

1. Preheat your oven. Set it to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Cook the beef and aromatics. Heat oil in a large skillet over medium-high. Add onion and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds.

   Add ground beef, breaking it up as it browns. Season with salt, pepper, and smoked paprika. Cook until no pink remains, then drain excess fat if needed.

3. Build that burger flavor. Stir in tomato paste, mustard, and Worcestershire.

   Cook 1–2 minutes to meld flavors. Taste and adjust salt and pepper.

4. Make the custard base. In a bowl, whisk eggs, heavy cream, and softened cream cheese until mostly smooth. Small lumps are okay—they’ll melt in the oven.

   Stir in 1 cup of the shredded cheddar.

5. Assemble the casserole. Spread the beef mixture evenly in the baking dish. Pour the egg-cheese custard over the top, nudging it into the corners. Sprinkle the remaining 1 cup cheddar evenly over everything.
6. Bake. Place in the oven for 20–25 minutes, until the center is set and the top is bubbling and golden.
7. Add toppings. Let it rest 5–10 minutes.

   Scatter chopped pickles, sliced green onions, and any optional toppings like bacon or cherry tomatoes. For the full burger feel, drizzle a little sugar-free ketchup and mustard on top.

8. Serve. Slice into squares and enjoy with a simple side salad or roasted veggies.

Keeping It Fresh

Let the casserole cool completely before storing. Cover tightly or transfer to an airtight container and refrigerate for up to 4 days.

Reheat slices in the microwave or in a 325°F oven until warmed through. For freezing, wrap individual portions well and freeze up to 2 months—thaw overnight in the fridge before reheating. Add fresh toppings like pickles or green onions after reheating to keep that crisp bite.

Benefits of This Recipe

• Low-carb and keto-friendly: No bun, minimal carbs, lots of satisfying fat and protein.
• Meal-prep ready: Cooks in one pan and reheats beautifully for lunches or quick dinners.
• Family-friendly flavors: Classic cheeseburger taste that even picky eaters recognize.
• Customizable: Change the cheese, boost the spice, or add bacon and jalapeños.
• Balanced macros: Protein keeps you full, fats add flavor and satiety, while carbs stay low.

Common Mistakes to Avoid

• Skipping the drain: If the beef is very fatty, drain excess grease so the casserole isn’t oily.
• Overbaking: Pull it once the center is set.

  Overcooking can make it dry and rubbery.

• Cold cream cheese: Soften it first so it blends smoothly into the custard.
• Undersalting: Season the beef well. The custard and cheese can mute flavors if the base isn’t seasoned.
• Adding wet toppings too early: Tomatoes or sauces can make the surface watery if added before baking. Add after.

Alternatives

• Protein swaps: Use ground turkey, chicken, or pork.

  If using lean meats, add a tablespoon of butter for richness.

• Cheese options: Try Monterey Jack, pepper jack, or a mix of cheddar and mozzarella for extra melt.
• Bacon cheeseburger version: Stir in 4–6 slices cooked, crumbled bacon and top with more after baking.
• Spicy upgrade: Add diced jalapeños, a pinch of red pepper flakes, or chipotle powder.
• Pickle lovers’ twist: Bake as directed, then top generously with dill pickle chips and a sesame seed sprinkle for “burger bun” vibes.
• Dairy-light approach: Swap heavy cream for unsweetened almond milk and reduce cheese slightly. Texture will be a bit softer.

FAQ

Is this casserole truly keto?

Yes. It’s built around low-carb ingredients—ground beef, eggs, cheese, and cream.

Keep condiments sugar-free and portions of onions and tomatoes modest to maintain low net carbs.

Can I make it without eggs?

You can, but the texture changes. Replace the eggs and cream with 1 cup of full-fat ricotta and 1/2 cup shredded cheese to bind. It won’t set as firmly but will still be tasty.

What sides go well with it?

Try a simple green salad with olive oil and vinegar, roasted broccoli, sautéed zucchini, or cauliflower mash.

Keep sides low-carb to stay in keto territory.

How do I prevent a greasy casserole?

Drain the beef if there’s a lot of render. You can also blot it briefly with paper towels before adding the custard. Using 85–90% lean beef helps balance flavor and fat.

Can I assemble it ahead of time?

Yes.

Assemble up to the cheese layer, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a few extra minutes until set.

What’s the best way to reheat leftovers?

For the best texture, reheat in a 325°F oven for 10–15 minutes. Microwave works in a pinch—use 60–90 seconds per slice, then add fresh toppings.

How many servings does it make?

In a 9×13-inch pan, expect about 8 servings.

Cut larger squares if you’re hungrier or serving fewer sides.

Can I make it in a smaller pan?

Yes. A 9×9-inch dish creates a thicker casserole. Add 5–10 minutes to the bake time and check for doneness in the center.

Wrapping Up

Keto Cheeseburger Casserole brings comfort food and low-carb eating together in a way that feels simple and satisfying.

With a handful of pantry staples, you get a cheesy, beefy bake that’s just as good on day three as it is right out of the oven. Keep the toppings fresh, adjust the spice level to your taste, and make it your own. It’s the kind of weeknight recipe you’ll keep coming back to—no bun required.