Low-Carb Bacon Cheeseburger Casserole (Keto-Friendly Comfort in Every Bite!)

The first time I made this low-carb bacon cheeseburger casserole, I couldn’t believe how much it tasted like biting into a juicy burger—without a single carb from bread. There’s something incredibly satisfying about getting all those classic cheeseburger flavors—savory ground beef, crispy bacon, melted cheddar, tangy mustard and pickles—in a comforting, bubbly casserole that fits perfectly into a keto or low-carb lifestyle. Every cheesy, meaty bite delivers pure comfort food satisfaction without the carb crash afterward.

This recipe became my secret weapon when I started eating low-carb but missed the comforting satisfaction of a loaded cheeseburger. What I love most is how the egg and cream mixture transforms into a custard-like base that holds everything together while keeping it unbelievably creamy and rich. Unlike regular casseroles that rely on pasta or potatoes as filler, this one lets the star ingredients shine—seasoned beef, smoky bacon, and plenty of melted cheese.

You’ll get a golden-topped casserole with layers of perfectly seasoned ground beef, crispy bacon crumbles, and sharp cheddar cheese all bound together in a creamy, custard-like sauce with just 2-4 net carbs per serving. Whether you’re committed to keto, watching your carbs, or just craving a burger without the bun, this casserole delivers in just 45 minutes.

Prep Time: 15 min | Cook Time: 30-35 min | Total: 45-50 min
Yield: 6-8 servings | Difficulty: Easy

Quick Stats Box:

Cuisine: American Keto / Low-Carb
Course: Main Dish / Dinner
Diet: Keto, low-carb, gluten-free, grain-free
Best for: Keto dinners, meal prep, family meals, weeknight comfort food

Why This Recipe Works

All the burger flavor, zero carbs from bread — Every element of a bacon cheeseburger without the bun
Only 2-4 net carbs per serving — Perfect for keto and low-carb diets while being incredibly satisfying
Creamy custard-like texture — Eggs and cream create a rich, cohesive base that holds everything together
Loaded with protein and fat — Keeps you full for hours with 30g+ protein per serving
Make-ahead friendly — Prep the night before and bake when ready, perfect for meal prep

Ingredient Spotlight

Ground Beef: The Hearty Foundation

Use 80/20 ground beef for the best balance of flavor, moisture, and fat content that fits keto macros perfectly. The fat keeps the casserole juicy and adds satisfying richness. Ground turkey is a leaner option if preferred, though it will be slightly less flavorful.

Bacon: Smoky, Crispy Perfection

Bacon adds essential smoky flavor and crispy texture contrast to the creamy casserole. Cooking it first and crumbling it on top (or throughout) provides bursts of salty, smoky goodness in every bite. Some recipes use turkey bacon for a lighter option.

Egg and Cream Base: The Low-Carb Binder

Beaten eggs mixed with heavy cream create a custard-like mixture that binds everything together while keeping it keto-friendly. This replaces the carb-heavy pasta or potatoes found in traditional casseroles while adding richness and protein.

Ingredients

For the Meat Layer:

½ lb bacon, diced
1 lb ground beef (80/20 blend)
½ onion, finely diced
2-3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
Salt and black pepper to taste

For the Burger Sauce:

4 oz (½ cup) cream cheese, softened
2 tablespoons no-sugar-added ketchup or tomato paste
1-2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
½ teaspoon hot sauce (optional)

For the Egg Custard:

4 large eggs
¼-½ cup heavy cream
1 teaspoon ground black pepper
½ teaspoon salt

For the Cheese Topping:

8 oz (2 cups) shredded sharp cheddar cheese, divided
Optional: ½ cup shredded white cheddar or Monterey Jack

Optional Toppings & Add-ins:

Diced dill pickles
Fresh dill for garnish
Diced tomatoes
Chopped lettuce for serving
Sugar-free pickle relish

Ingredient Notes:

Quality matters most: Use grass-fed beef and quality bacon for the best flavor and healthiest fats
Room temperature is key: Soften cream cheese completely so it blends smoothly into the sauce
Don’t skip: The egg mixture—it’s what transforms this from loose ingredients into a cohesive casserole

Essential Equipment

You’ll Need:

Large skillet — For cooking bacon and browning beef
8×8 or 9×9-inch baking dish — Perfect size for this casserole
Mixing bowls — Medium bowl for egg mixture
Whisk — For beating eggs and cream together
Spatula — For stirring and spreading ingredients

Nice to Have:

Paper towels — For draining bacon grease
9×13-inch baking dish — If making a double batch or larger casserole

How to Make Low-Carb Bacon Cheeseburger Casserole (Step-by-Step)

Step 1: Cook the Bacon Until Crispy

Dice the bacon into small pieces and place in a large skillet over medium heat. Cook, stirring often, until the bacon is completely crispy and has rendered its fat—this takes about 6-8 minutes. You’ll know it’s ready when it’s golden brown and crunchy. Remove the cooked bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Drain the bacon grease from the pan, leaving about 1 tablespoon for cooking the beef. Pro tip: Cooking bacon first infuses the pan with smoky flavor that enhances the beef.

Step 2: Brown the Beef with Aromatics

Add the ground beef, diced onion, and minced garlic to the same skillet over medium-high heat. Break up the beef into small, bite-sized crumbles with a wooden spoon as it cooks. Cook for 6-8 minutes until the beef is completely browned with no pink remaining and the onions are soft and translucent. Season with garlic powder, onion powder, seasoned salt, and pepper. If there’s excess grease, drain most of it, leaving about 1-2 tablespoons for moisture. Pro tip: Getting a good brown on the beef adds depth of flavor—don’t rush this step.

Step 3: Create the Burger-Flavored Sauce

Reduce heat to low and add the softened cream cheese, ketchup (or tomato paste), yellow mustard, and Worcestershire sauce to the skillet with the beef. Stir constantly for 2-3 minutes until the cream cheese melts completely and creates a creamy, cohesive sauce that coats all the beef. The mixture should smell tangy and delicious, just like burger sauce. Add hot sauce if using for extra kick. Pro tip: Make sure the cream cheese is fully softened or it won’t incorporate smoothly.

Step 4: Assemble the Casserole Base

Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish with cooking spray or butter. Spread the beef mixture evenly in the bottom of the prepared baking dish. Sprinkle the cooked, crumbled bacon over the beef layer. If using diced pickles or tomatoes, scatter them over the bacon now. Pro tip: Press the mixture down gently to create an even layer—this helps the egg mixture distribute properly.

Step 5: Make and Pour the Egg Custard

In a medium mixing bowl, crack the eggs and whisk them together with the heavy cream, black pepper, and salt until well combined and slightly frothy. Add about half (1 cup) of the shredded cheddar cheese to the egg mixture and stir to combine. Pour this egg-cheese mixture evenly over the beef and bacon in the baking dish, making sure it seeps into all the crevices. The liquid should reach about halfway up the meat mixture. Pro tip: The egg mixture sets like a quiche during baking, holding everything together beautifully.

Step 6: Top with Cheese and Bake

Sprinkle the remaining shredded cheddar cheese generously over the entire top of the casserole. The cheese layer should completely cover the surface. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is set in the center, the cheese is melted and bubbly, and the top is golden brown. You’ll know it’s done when a knife inserted in the center comes out clean and the edges are bubbling. Pro tip: If the cheese browns too quickly, tent with foil for the last 10 minutes.

Step 7: Rest and Serve

Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This resting time is crucial—it allows the egg custard to fully set so the casserole slices cleanly instead of being runny. Sprinkle with fresh chopped dill or parsley if desired. Serve hot, optionally over a bed of shredded lettuce or spring mix for extra freshness. Pro tip: Leftovers actually slice even better the next day once fully cooled and set.

Expert Tips & Tricks

Temperature Matters: Baking at 350°F ensures the eggs set properly without becoming rubbery—too high and they’ll overcook before the center sets.

Don’t Rush the Resting Time: Letting the casserole rest for 10-15 minutes after baking is essential for clean slices and proper texture.

The Secret to Burger Flavor: The combination of mustard, ketchup (or tomato paste), and Worcestershire sauce creates that authentic cheeseburger taste.

Common Mistake: Using cold cream cheese creates lumps in the sauce—always soften it to room temperature first.

Test Kitchen Discovery: Mixing some of the cheese into the egg custard creates extra creaminess throughout, not just on top.

Customization Ideas

Dietary Modifications:

Dairy-Free Keto: Use coconut cream and dairy-free cheese alternatives (texture will differ)
Leaner Version: Use ground turkey and turkey bacon instead of beef and pork bacon
Extra Low-Carb: Omit ketchup entirely and use extra mustard with a pinch of stevia for sweetness

Flavor Variations:

Loaded Burger: Add sautéed mushrooms, jalapeños, and extra pickles throughout
Western Bacon Cheeseburger: Add BBQ sauce (sugar-free), caramelized onions, and crispy fried onions on top
Pizza Burger: Add pepperoni, Italian seasoning, and mozzarella cheese
Spicy Version: Use pepper jack cheese, add diced jalapeños, and increase hot sauce
Breakfast Casserole: This works great as a breakfast dish—serve with avocado slices

Serving Styles:

Lettuce Wrapped: Serve over crisp lettuce leaves for a burger bowl experience
Classic Style: Slice into squares and serve with sugar-free ketchup and mustard for dipping
Meal Prep: Portion into individual containers for grab-and-go lunches throughout the week

Storage & Meal Prep

Make Ahead:

Assemble the entire casserole up to 24 hours ahead, cover tightly, and refrigerate
Add 5-10 minutes to baking time if baking from cold
Cook bacon and brown beef up to 2 days ahead; store separately and assemble when ready

Storing:

Fridge: Store leftovers covered in the baking dish or in airtight containers for up to 4-5 days
Freezer: Freeze individual portions wrapped tightly for up to 3 months

Reheating for Best Results:

Reheat individual portions in the microwave for 2-3 minutes until heated through. For larger portions, reheat covered at 350°F for 15-20 minutes. The casserole actually slices better cold, so it’s perfect for meal prep—just reheat portions as needed. The flavors deepen after a day, making leftovers especially delicious.

What to Serve With Low-Carb Bacon Cheeseburger Casserole

Perfect Pairings:

Simple green salad with ranch dressing: Adds freshness and crunch that balances the rich casserole
Cauliflower mash: Low-carb alternative to mashed potatoes
Roasted vegetables: Broccoli, Brussels sprouts, or asparagus add color and nutrition

Complete the Meal:

Serve over spring mix or shredded lettuce for a burger bowl experience
Add crispy radishes cooked in bacon fat as a “fries” substitute
Pair with coleslaw (sugar-free dressing) and dill pickle spears for classic burger sides

Nutrition Facts (Per Serving)

Note: Calculated based on 6 servings. Nutrition varies based on specific brands, beef fat content, and optional additions. Net carbs are total carbs minus fiber.

Your Questions Answered

Is this really keto-friendly with only 2-4 net carbs?

Yes! By eliminating the bun and using eggs and cream instead of pasta or potatoes, this casserole stays well within keto macros while delivering satisfying burger flavor.

Can I make this without cream cheese?

The cream cheese adds creaminess and helps create the burger sauce flavor, but you could use additional heavy cream with a tablespoon of butter if needed—the texture will be slightly different.

Why is my casserole runny instead of set?

This usually happens when it’s underbaked or not given enough time to rest. Make sure it bakes the full 30-35 minutes and let it rest 10-15 minutes—it firms up considerably as it cools.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works beautifully and keeps it lighter. It has less fat, so you may want to add an extra tablespoon of butter or leave more bacon fat in the pan.

How do I prevent the eggs from becoming rubbery?

Bake at 350°F—not higher—and don’t overbake. The casserole is done when just set in the center. Overbaking makes eggs tough and rubbery.

Can I prep this the night before?

Yes! Assemble completely, cover tightly, and refrigerate overnight. Add 5-10 minutes to the baking time since you’re starting from cold. This makes it perfect for busy weeknights.

Recipe History & Cultural Context

The concept of “bunless burger” dishes emerged alongside the popularity of low-carb and ketogenic diets in the early 2000s. As people following keto sought ways to enjoy their favorite comfort foods without the carbs, creative cooks began deconstructing classic meals and finding new ways to deliver familiar flavors.

Bacon cheeseburger casserole represents the genius of low-carb cooking—it keeps all the most satisfying elements (the meat, bacon, cheese, and signature burger condiments) while eliminating the only component that doesn’t serve the diet: the bun. By using eggs and cream as a binder instead of bread, pasta, or potatoes, the dish becomes naturally keto-friendly while maintaining that comforting, stick-to-your-ribs satisfaction.

This style of casserole gained massive popularity in keto communities online around 2015-2020, with countless variations shared across Facebook groups, Pinterest, and recipe blogs. What makes it endure is its simplicity, versatility, and the way it proves that eating low-carb doesn’t mean sacrificing flavor or comfort. It’s become a staple in keto meal prep rotations because it’s filling, reheats beautifully, and delivers authentic burger satisfaction in every bite—no bun required.

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