I made a 30-minute Keto Hamburger Bake Cheeseburger Casserole that gives you the full cheeseburger punch without wrecking your carbs, so keep scrolling if you actually want dinner that delivers.

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I am obsessed with this Keto Hamburger Bake Cheeseburger Casserole because it scratches the cheeseburger itch without trashing my macros. I love how melted shredded sharp cheddar cheese blankets juicy ground beef and tangy pickles if you want them.

It feeds the messier side of me. Hands-on comfort without fuss.

But what I really adore is that it fits into Low Carb Dinner Recipes and my lazy weeknight brain, so I actually make it. Quick, filling, and kinda addictive.

No flair, just serious flavor. I want it right now.

Give me leftovers for lunch tomorrow. No sharing, seriously.

I insist.

Ingredients

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Ground beef, it’s the meaty backbone, hearty and satisfying.
Small yellow onion, sweet bite and soft texture when cooked.
Garlic, minced, adds that warm, savory pop you’ll crave.
Cream cheese, softened, makes it rich and luxuriously creamy.
Sour cream brings tang and silky mouthfeel, not too heavy.
Heavy cream, it’s the extra richness that keeps things smooth.
Sugar free ketchup or tomato paste, tangy ketchup vibe without sugar.
Yellow mustard, a bright tang that cuts through richness.
Worcestershire sauce, adds umami depth and a little tang.
Salt, it’s simple but makes every other part sing.
Black pepper, a little heat and subtle earthy bite.
Garlic powder, handy boost of mellow garlic flavor throughout.
Paprika, smoky color and gentle warmth without overpowering.
Shredded sharp cheddar, melty, bold cheese that pulls everything together.
Chopped dill pickles, optional, gives crunch and briny zip.
Chopped parsley or chives, optional, fresh green finish and color.

Ingredient Quantities

1 pound ground beef

1 small yellow onion, finely chopped

2 cloves garlic, minced

8 ounces cream cheese, softened

1/2 cup sour cream

1/4 cup heavy cream

1/4 cup sugar free ketchup or tomato paste

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 cups shredded sharp cheddar cheese, divided

2 tablespoons chopped dill pickles or 1/4 cup sliced pickles, optional

2 tablespoons chopped fresh parsley or chives for garnish, optional

How to Make this

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1. Preheat oven to 375°F (190°C). In a large skillet over medium-high heat brown 1 pound ground beef with 1 small finely chopped yellow onion and 2 cloves minced garlic, breaking the meat up as it cooks; drain excess fat if there’s a lot.

2. Stir in 1 teaspoon Worcestershire sauce, 1/4 cup sugar free ketchup or tomato paste, 1 tablespoon yellow mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika. Cook for another 1 to 2 minutes so the flavors meld, then remove from heat.

3. In a separate bowl beat together 8 ounces softened cream cheese, 1/2 cup sour cream and 1/4 cup heavy cream until smooth. You can microwave the cream cheese 15 seconds if it’s not soft enough.

4. Fold half of the 2 cups shredded sharp cheddar cheese into the cream cheese mixture until combined and smooth. Taste and adjust salt or pepper if needed.

5. Combine the cheesy cream mixture with the cooked beef mixture in the skillet or a mixing bowl, stirring until evenly mixed.

6. Transfer everything to a greased 9×9 or similar baking dish and spread into an even layer. Sprinkle the remaining shredded cheddar evenly over the top.

7. Bake in the preheated oven for 12 to 15 minutes, until the cheese on top is melted and bubbly and the edges are slightly golden.

8. If using pickles, chop 2 tablespoons dill pickles or arrange 1/4 cup sliced pickles on top after baking for the best texture. Garnish with 2 tablespoons chopped fresh parsley or chives if you like.

9. Let the casserole rest for 5 minutes before serving so it firms up a bit. Serve with a side salad, steamed veggies, or low carb bread.

10. Store leftovers covered in the fridge for up to 4 days and reheat in the microwave or oven until warmed through.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. Large skillet (for browning the beef)
3. Cutting board and chef’s knife (for onion, garlic and pickles)
4. Wooden spoon or heatproof spatula (to break up and stir the meat)
5. Mixing bowls (one for the cream cheese mixture and one for combining)
6. Hand mixer or whisk (to smooth the cream cheese mix)
7. 9×9 inch baking dish, greased (or similar size)
8. Measuring cups and spoons (for creams, seasonings and sauces)

FAQ

Q: Can I make this ahead of time and reheat it?

A: Yes, you can assemble it up to a day ahead, cover and keep in the fridge. Bake when you’re ready. Leftovers reheat fine in the oven at 325°F for 15 to 20 minutes or in the microwave, though the microwave can make it a bit greasy.

Q: Can I freeze the casserole?

A: Yep. Freeze either baked or unbaked in an airtight container for up to 2 to 3 months. If frozen unbaked, thaw overnight in the fridge then bake as instructed. If frozen baked, thaw then warm slowly in the oven to avoid breaking the cream cheese sauce.

Q: What can I use instead of cream cheese or heavy cream?

A: Full fat cream cheese gives the best texture, but mascarpone works too. For heavy cream, you can use more sour cream or a splash of almond milk, but the sauce might be slightly thinner. Low fat swaps will change the texture and could split when heated.

Q: Can I make this with ground turkey or chicken?

A: Absolutely. Ground turkey or chicken will work, but it’s leaner so add a tablespoon of olive oil or butter when browning to keep it from drying out. Flavor may be milder, so taste and adjust seasoning.

Q: How do I stop the casserole from getting greasy?

A: Use 80/20 ground beef for flavor but drain excess fat after browning. Let the meat drain well, and blot with paper towel if needed. Also don’t overbake, just heat until bubbly and cheese has melted.

Q: Is this still low carb if I add ketchup or pickles?

A: Use sugar free ketchup or tomato paste like the recipe says, and check labels on pickles, some have added sugar. Small amounts of regular pickles or ketchup will raise carbs a bit but the dish stays keto friendly if you keep portions modest.

Keto Cheeseburger Casserole Recipe Substitutions and Variations

Ground beef: swap for ground turkey or chicken for a leaner bake, or use 50/50 ground pork + beef for extra juiciness — if you want more fat, try adding a few strips of chopped bacon into the meat while it browns.
Cream cheese: use mascarpone or full-fat ricotta in the same amount for a slightly lighter, creamier texture, or soften goat cheese for a tangier finish.
Heavy cream: replace with full-fat coconut cream (same volume) to keep it keto and dairy-free, or use half-and-half if you don’t need it super rich.
Shredded sharp cheddar: swap with Monterey Jack, Colby, or a pepper jack blend for different melt and flavor; for lower dairy, use a high-quality shredded mozzarella or a cheddar/Parmesan mix.

Pro Tips

1) Soften cream cheese completely before you start, otherwise you get little lumps in the mix. If you forget to take it out of the fridge, microwave in 10 to 15 second bursts, not one long blast, and stir between each burst so it warms evenly.

2) Don’t over-drain the beef. Leave a tablespoon or two of fat in the pan for flavor, but drain off the rest so the casserole isn’t greasy. If your beef seems dry, splash a bit more heavy cream into the cheese mix to loosen it up.

3) Taste as you go. The mustard, Worcestershire and tomato paste can vary a lot by brand, so sample the cheesy beef combo before baking and adjust salt, pepper or a pinch more sugar free ketchup to balance acidity. It’s way easier to fix now than after it’s baked.

4) Let it rest after baking. Give the dish 4 to 6 minutes before scooping so it firms up and isn’t soup on your plate. If you want a crisper top, broil for 30 to 60 seconds at the end but watch it the whole time so it doesn’t burn.

Keto Cheeseburger Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made a 30-minute Keto Hamburger Bake Cheeseburger Casserole that gives you the full cheeseburger punch without wrecking your carbs, so keep scrolling if you actually want dinner that delivers.

Servings

servings

Calories

562

kcal

Equipment: 1. Oven (preheated to 375°F / 190°C)
2. Large skillet (for browning the beef)
3. Cutting board and chef’s knife (for onion, garlic and pickles)
4. Wooden spoon or heatproof spatula (to break up and stir the meat)
5. Mixing bowls (one for the cream cheese mixture and one for combining)
6. Hand mixer or whisk (to smooth the cream cheese mix)
7. 9×9 inch baking dish, greased (or similar size)
8. Measuring cups and spoons (for creams, seasonings and sauces)

Ingredients

1 pound ground beef
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup heavy cream
1/4 cup sugar free ketchup or tomato paste
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 cups shredded sharp cheddar cheese, divided
2 tablespoons chopped dill pickles or 1/4 cup sliced pickles, optional
2 tablespoons chopped fresh parsley or chives for garnish, optional

Directions

Preheat oven to 375°F (190°C). In a large skillet over medium-high heat brown 1 pound ground beef with 1 small finely chopped yellow onion and 2 cloves minced garlic, breaking the meat up as it cooks; drain excess fat if there's a lot.
Stir in 1 teaspoon Worcestershire sauce, 1/4 cup sugar free ketchup or tomato paste, 1 tablespoon yellow mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika. Cook for another 1 to 2 minutes so the flavors meld, then remove from heat.
In a separate bowl beat together 8 ounces softened cream cheese, 1/2 cup sour cream and 1/4 cup heavy cream until smooth. You can microwave the cream cheese 15 seconds if it's not soft enough.
Fold half of the 2 cups shredded sharp cheddar cheese into the cream cheese mixture until combined and smooth. Taste and adjust salt or pepper if needed.
Combine the cheesy cream mixture with the cooked beef mixture in the skillet or a mixing bowl, stirring until evenly mixed.
Transfer everything to a greased 9×9 or similar baking dish and spread into an even layer. Sprinkle the remaining shredded cheddar evenly over the top.
Bake in the preheated oven for 12 to 15 minutes, until the cheese on top is melted and bubbly and the edges are slightly golden.
If using pickles, chop 2 tablespoons dill pickles or arrange 1/4 cup sliced pickles on top after baking for the best texture. Garnish with 2 tablespoons chopped fresh parsley or chives if you like.
Let the casserole rest for 5 minutes before serving so it firms up a bit. Serve with a side salad, steamed veggies, or low carb bread.
Store leftovers covered in the fridge for up to 4 days and reheat in the microwave or oven until warmed through.

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.