I made a Keto Hamburger Bake Cheeseburger Casserole that eats like a full-on burger without the carbs, so keep scrolling.
I’m obsessed with this Keto Hamburger Bake Cheeseburger Casserole because it tastes like a no-nonsense burger in casserole form. I love the punchy mix of cream cheese melding into the beef.
It’s heavy on flavor, not on carbs, which is why I keep this on my rotation with other Low Carb Dinner Recipes. It hits every burger craving.
Melty cheese, tangy pickles, mustard vibes, all in one pan. No guilt, just pure satisfaction.
I make it when I’m tired, when I want something filling, or when guests expect something impressive. It never lasts more than one night.
Every single time.
Ingredients
- Ground beef: juicy protein, gives that real burger feel you’ll crave.
- Yellow onion: sweet crunch and aroma when it browns, big flavor boost.
- Garlic: sharp, cozy bite that wakes the whole dish up.
- Cream cheese: makes it silky and rich, basically comfort in spoonable form.
- Cheddar cheese: melty, tangy cheese pull you can’t resist.
- Sour cream: cool tang and creaminess, it’s slightly lighter than heavy cream.
- Heavy cream: makes everything lush and custardy, feels indulgent.
- Eggs: bind everything together so it slices neatly, solid texture.
- Mustard: bright, tangy puck of flavor that cuts the richness.
- Mayonnaise: extra fat for creaminess, kind of mayo magic.
- Worcestershire sauce: umami punch, brings savory depth without fuss.
- Kosher salt: seasons everything properly, don’t skip it you’ll notice.
- Black pepper: little heat and earthiness, keeps flavors awake.
- Pickles: crunchy, vinegary pop; classic burger note if you want it.
- Chives: fresh green bite on top, makes it look cared for.
Ingredient Quantities
- 1 pound ground beef, 80 20 or 85 15 for flavor
- 1 small yellow onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 4 ounces cream cheese, room temp
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup sour cream or full fat Greek yogurt
- 1/4 cup heavy cream
- 2 large eggs
- 2 tablespoons yellow mustard
- 2 tablespoons mayonnaise (full fat)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup chopped dill pickles or sugar free pickle relish (optional but classic)
- 2 tablespoons chopped fresh chives or green onions for garnish (optional)
How to Make this
1. Preheat oven to 375°F and lightly grease a 9×9 inch or similar baking dish with butter or nonstick spray.
2. In a large skillet over medium-high heat, crumble in 1 pound ground beef with the finely diced small yellow onion and 2 cloves minced garlic; cook until browned and the onion is soft, about 6 to 8 minutes. Drain excess fat if needed.
3. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper to the hot beef, taste and adjust seasoning a bit if you want it saltier.
4. Lower heat to medium and add 4 ounces room temperature cream cheese to the beef, stirring until it melts and coats everything. If it seems too thick, splash in a tablespoon of the 1/4 cup heavy cream to loosen.
5. In a medium bowl whisk together 1/2 cup sour cream or full fat Greek yogurt, the remaining heavy cream, 2 large eggs, 2 tablespoons yellow mustard, 2 tablespoons mayonnaise and about half of the 1 cup shredded sharp cheddar cheese until smooth.
6. Fold the creamy egg mixture into the skillet with the beef, then stir in 1/4 cup chopped dill pickles or sugar free pickle relish if you are using them. Mix in the rest of the cheddar so it’s distributed but save a little for topping if you like.
7. Transfer the whole mixture into the prepared baking dish, smooth the top and sprinkle the remaining shredded cheddar over it.
8. Bake for 12 to 15 minutes, until the center is set and edges are bubbly. If you want a browned top, pop it under the broiler for 1 to 2 minutes but watch it close so it doesn’t burn.
9. Let the casserole rest 5 minutes, then sprinkle with 2 tablespoons chopped fresh chives or green onions, cut into squares and serve warm.
Equipment Needed
1. Oven (preheated to 375°F)
2. 9×9 inch baking dish (or similar)
3. Large skillet or frying pan
4. Cutting board and chef knife
5. Large spoon or spatula for stirring
6. Slotted spoon or small sieve for draining fat
7. Medium mixing bowl and whisk
8. Measuring cups and spoons
9. Cheese grater (for shredding cheddar)
FAQ
Keto Cheeseburger Casserole Recipe Substitutions and Variations
- Ground beef: swap with ground pork or a 50/50 mix of beef and pork for juicier flavor, or lean ground turkey if you want less fat (note turkey will be drier so add a tablespoon of olive oil).
- Cream cheese: use mascarpone or ricotta for a similar creamy texture, or soften plain goat cheese for a tangier note (mascarpone blends easiest).
- Sour cream / Greek yogurt: full fat plain yogurt can replace sour cream, or use creme fraiche if you want richer, slightly tangy results.
- Sharp cheddar: try Colby Jack, Monterey Jack, or pepper jack for a milder or spicier twist; for dairy free use a keto-friendly plant based shredded cheese.
Pro Tips
1) Brown the beef well and don’t skip the drain. That crusty browned bits are flavor gold, but if you leave a lot of fat the casserole gets greasy and the texture suffers.
2) Soften the cream cheese to room temp and cut it into chunks before adding. It melts faster and more evenly, so you won’t get weird lumps. If it looks thick, add the heavy cream a tablespoon at a time until it loosens.
3) Taste and adjust seasoning after you add Worcestershire and salt. The pickles and mustard both add tang and saltiness so you might need less salt than you think. Also, if you like a sharper bite, swap half the cheddar for a sharper variety.
4) Let it rest 5 to 10 minutes before cutting. That helps the eggs set and keeps portions from turning into a soggy mess. If you want a browned top, broil for only 30 to 90 seconds and watch it the whole time or it burns fast.
Keto Cheeseburger Casserole Recipe
I made a Keto Hamburger Bake Cheeseburger Casserole that eats like a full-on burger without the carbs, so keep scrolling.
6
servings
481
kcal
Equipment: 1. Oven (preheated to 375°F)
2. 9×9 inch baking dish (or similar)
3. Large skillet or frying pan
4. Cutting board and chef knife
5. Large spoon or spatula for stirring
6. Slotted spoon or small sieve for draining fat
7. Medium mixing bowl and whisk
8. Measuring cups and spoons
9. Cheese grater (for shredding cheddar)
Ingredients
1 pound ground beef, 80 20 or 85 15 for flavor
1 small yellow onion, finely diced (about 1/2 cup)
2 cloves garlic, minced
4 ounces cream cheese, room temp
1 cup shredded sharp cheddar cheese, divided
1/2 cup sour cream or full fat Greek yogurt
1/4 cup heavy cream
2 large eggs
2 tablespoons yellow mustard
2 tablespoons mayonnaise (full fat)
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 cup chopped dill pickles or sugar free pickle relish (optional but classic)
2 tablespoons chopped fresh chives or green onions for garnish (optional)
Directions
- Preheat oven to 375°F and lightly grease a 9×9 inch or similar baking dish with butter or nonstick spray.
- In a large skillet over medium-high heat, crumble in 1 pound ground beef with the finely diced small yellow onion and 2 cloves minced garlic; cook until browned and the onion is soft, about 6 to 8 minutes. Drain excess fat if needed.
- Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper to the hot beef, taste and adjust seasoning a bit if you want it saltier.
- Lower heat to medium and add 4 ounces room temperature cream cheese to the beef, stirring until it melts and coats everything. If it seems too thick, splash in a tablespoon of the 1/4 cup heavy cream to loosen.
- In a medium bowl whisk together 1/2 cup sour cream or full fat Greek yogurt, the remaining heavy cream, 2 large eggs, 2 tablespoons yellow mustard, 2 tablespoons mayonnaise and about half of the 1 cup shredded sharp cheddar cheese until smooth.
- Fold the creamy egg mixture into the skillet with the beef, then stir in 1/4 cup chopped dill pickles or sugar free pickle relish if you are using them. Mix in the rest of the cheddar so it’s distributed but save a little for topping if you like.
- Transfer the whole mixture into the prepared baking dish, smooth the top and sprinkle the remaining shredded cheddar over it.
- Bake for 12 to 15 minutes, until the center is set and edges are bubbly. If you want a browned top, pop it under the broiler for 1 to 2 minutes but watch it close so it doesn’t burn.
- Let the casserole rest 5 minutes, then sprinkle with 2 tablespoons chopped fresh chives or green onions, cut into squares and 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: 195g
- Total number of serves: 6
- Calories: 481kcal
- Fat: 40.9g
- Saturated Fat: 19.3g
- Trans Fat: 0.25g
- Polyunsaturated: 2.5g
- Monounsaturated: 18.8g
- Cholesterol: 172mg
- Sodium: 796mg
- Potassium: 383mg
- Carbohydrates: 4.6g
- Fiber: 0.3g
- Sugar: 1.6g
- Protein: 28.5g
- Vitamin A: 800IU
- Vitamin C: 1.7mg
- Calcium: 183mg
- Iron: 2mg
