Low Carb Bacon Cheeseburger Casserole

The first time I made this bacon cheeseburger casserole, my husband actually asked where the bun was hiding. That moment when everyone realizes they are eating all their favorite burger flavors without any guilt is pretty fantastic. My kitchen smelled like a backyard grill even in the middle of February.

Last winter my friend Sarah came over for dinner after swearing off carbs entirely. She took one bite of this casserole and literally asked if I was lying about it being keto friendly. Now she makes it every Sunday for her weekly lunch prep.

Ingredients

• 1 lb ground beef: I use 85% lean because you need that fat for real burger flavor and juiciness
• 6 slices bacon: Cook this until super crispy since it will soften slightly in the oven
• 1 small onion: Finely diced so you get the flavor without big chunks in every bite
• 2 cloves garlic: Fresh minced garlic makes such a difference compared to powder
• 1 cup diced tomatoes: Fresh ones work great but drained canned tomatoes are totally fine too
• 1 cup chopped dill pickles: This is the secret ingredient that really makes it taste like a cheeseburger
• 2 cups shredded cheddar cheese: Sharp cheddar gives you that bold cheesy punch
• 4 oz cream cheese: Soften this completely so it whisks smoothly into the cream
• 1/2 cup heavy cream: Creates that creamy sauce element that replaces special sauce
• 2 tbsp sugar free ketchup: Check labels because some brands have hidden sugars
• 1 tbsp yellow mustard: Classic yellow mustard gives you that authentic burger flavor
• 1 tsp Worcestershire sauce: Adds that umami depth that makes beef taste restaurant quality
• 1/2 tsp smoked paprika: This gives a subtle smokiness that hints at grilled flavors
• 1/2 tsp salt and 1/4 tsp black pepper: Basic seasoning but do not skip these

Instructions

Crisp the Bacon:

Cook the chopped bacon in a large skillet over medium heat until it is good and crispy. Remove that beautiful bacon and set it aside but keep those flavorful drippings in the pan.

Brown the Beef:

Add the ground beef into that bacon fat and cook it until it is nicely browned all over. Drain any excess fat if there seems like too much but leave a little for flavor.

Add the Aromatics:

Toss in the diced onion and minced garlic and let them cook for about 2 minutes until they soften up. Your kitchen should start smelling really good about now.

Build the Burger Flavor:

Stir in the diced tomatoes, chopped pickles, ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Let everything cook together for 2 to 3 minutes then turn off the heat.

Make the Cream Sauce:

In a separate bowl whisk together the softened cream cheese and heavy cream until it is completely smooth. This might take a minute but keep whisking until no lumps remain.

Assemble the Casserole:

Spread that beef mixture evenly into your prepared baking dish. Pour the cream cheese mixture over the top and gently swirl it in with a spatula so it gets into all the nooks.

Add the Cheese and Bacon:

Sprinkle all that shredded cheddar cheese over the top then scatter the cooked bacon across everything. This is going to look amazing already and we have not even baked it yet.

Bake to Perfection:

Bake for 20 to 25 minutes until you see the cheese is bubbly and turning golden brown in spots. Let it rest for about 5 minutes before serving because this helps everything set.

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This recipe became our Friday night tradition during lockdown when we could not go to our favorite burger spot. Now my kids actually request this over takeout which is something I never thought I would hear.

Make Ahead Magic

You can assemble this entire casserole the night before and keep it covered in the refrigerator. Just add about 5 extra minutes to the baking time since it will be cold going into the oven.

Cheese Swaps

Sometimes I use half sharp cheddar and half pepper jack for a little kick. The pepper jack melts beautifully and adds this subtle heat that works surprisingly well with the pickles.

Serving Ideas

A simple green salad with tangy vinaigrette cuts through all that rich cheese perfectly. Roasted broccoli or cauliflower also work great if you want to keep it low carb and feel virtuous about eating vegetables.

• Top with extra pickles right before serving for that crunch
• A dollop of sugar free sour cream on top is pretty amazing
• Hot sauce on the side for anyone who likes it spicy

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Hope this becomes a regular in your rotation like it has in ours. There is something pretty wonderful about getting all those burger flavors without the food coma afterward.

Recipe FAQs

→ Can I make this casserole ahead of time?

Absolutely. Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

→ What can I substitute for the cream cheese?

Sour cream or full-fat Greek yogurt work well as alternatives. Both provide tangy creaminess that complements the beef mixture while keeping the carb count low.

→ Is this casserole freezer-friendly?

Yes. Bake completely, cool, wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

→ Can I use turkey bacon instead?

You can, but keep in mind turkey bacon contains less fat. Consider adding a tablespoon of olive oil or butter when cooking the beef to compensate for the reduced bacon grease.

→ What vegetables can I add to increase the nutrition?

Diced bell peppers, spinach, or cauliflower rice blend seamlessly into the beef mixture. They add volume and nutrients without significantly increasing the carb count.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven until hot and bubbly.