The Ultimate Low-Carb Bacon Cheeseburger Casserole
By Jason Griffith
If you are looking for a hearty, crowd-pleasing dinner that is low in carbs but massive on flavor, you’ve hit the jackpot. This Low-Carb Bacon Cheeseburger Casserole is a cheesy, savory staple in my kitchen. It delivers everything you love about a juicy, loaded burger—crispy bacon, melted cheddar, and seasoned beef—without the heavy bun.
Whether you are following a strict ketogenic diet or just trying to cut back on processed grains, this recipe proves that “healthy” eating doesn’t have to mean sacrificing comfort food. Much like my Mexican Chicken and Rice Casserole, this dish is designed to be a one-pan wonder that satisfies the whole family.
Why I Love This Recipe
There is a reason I return to this recipe week after week. First, it is incredibly versatile. It works as a weeknight dinner, a meal-prep lunch, or even a protein-packed brunch option.
Second, it solves the “what’s for dinner” dilemma when you have a house full of people with different dietary needs. While the base is low-carb, my kids often scoop it into bowls and top it with pickles and mustard, never even missing the bread. It has that same addictive quality as my Crockpot Nacho Dip, where people keep coming back for “just one more bite” until the pan is empty.
Ingredients You’ll Need
To get that authentic cheeseburger flavor, we use simple, high-quality ingredients. Here is what you’ll need to grab from the store:
- 2 lbs Ground Beef: I recommend using an 80/20 or 85/15 blend for the best flavor and moisture.
- 2 Cloves Garlic: Freshly minced for that aromatic kick.
- ½ tsp Onion Powder: Provides that classic burger seasoning profile.
- 1 lb Cooked Bacon: Chopped into bite-sized pieces. Use thick-cut bacon for extra texture!
- 8 Large Eggs: This acts as the binder for the casserole.
- 1 Cup Heavy Whipping Cream: Creates a rich, custard-like texture that holds the beef together.
- ½ tsp Salt & ¼ tsp Ground Black Pepper: To taste.
- 12 oz Shredded Cheddar Cheese: Divided (8 oz for the filling, 4 oz for the topping).
Swaps and Notes
- The Meat: You can easily swap the ground beef for ground turkey or chicken if you want a leaner profile, though the fat in the beef provides that signature “burger” taste.
- The Cheese: While sharp cheddar is my go-to, a Pepper Jack or Colby Jack swap works beautifully if you want a little more zing.
- Veggie Add-ins: Feel free to stir in some sautéed mushrooms or diced green peppers if you want to sneak in more nutrients.
Step-by-Step Directions
- Prep the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with avocado oil or butter.
- Cook the Beef: In a large skillet over medium-high heat, cook the ground beef with the minced garlic and onion powder. Break it up with a spatula until browned and crumbly (usually 5–7 minutes). Be sure to drain the excess grease so the casserole isn’t oily.
- Layer the Base: Spread the seasoned beef evenly into the bottom of your prepared casserole dish. Stir in your chopped bacon pieces so they are well-distributed.
- Whisk the Filling: In a medium mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Fold in 8 oz of the shredded Cheddar cheese.
- Assemble: Pour the egg and cheese mixture evenly over the beef and bacon. Use a fork to gently “poke” the mixture so the liquid seeps down into the crevices of the meat. Sprinkle the remaining 4 oz of cheese across the top.
- Bake: Place the dish in the oven and bake for 30–35 minutes. You’ll know it’s done when the center is set (it shouldn’t jiggle) and the cheese on top is golden and bubbling.
Tips for Success
- Drain Well: This is the most important step. Ground beef can release a lot of liquid; if you don’t drain it, the bottom of your casserole will be soggy.
- Freshly Grated Cheese: If you have the time, grate your own cheddar from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which can affect how smoothly it melts.
- Let it Rest: Allow the casserole to sit for about 5–10 minutes after taking it out of the oven. This helps the “custard” finish setting, making it much easier to slice into clean squares.
Serving Suggestions and Pairings
To keep the “cheeseburger” theme alive, I love serving this with a side of sliced dill pickles, a dollop of sugar-free ketchup, and some yellow mustard.
If you aren’t worried about carbs for the whole family, this casserole makes a fantastic companion to Sheet Pan Quesadillas or even a side of Totchos for the kids. For a lighter pairing, a crisp Caesar salad or steamed broccoli works perfectly.
Nutritional Information (Per Serving)
Estimate based on 8 servings:
- Calories: 540 kcal
- Fat: 42g
- Protein: 36g
- Total Carbs: 3g
- Net Carbs: 3g
Storage and Leftover Tips
One of the best things about this dish is that it tastes even better the next day.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheating: Microwave individual slices for 60–90 seconds, or pop them back in the oven at 350°F until warmed through.
- Freezing: You can freeze the cooked casserole! Slice it into portions, wrap tightly in foil, and place in a freezer bag. Thaw in the fridge overnight before reheating.
More Recipes You Will Love
If you enjoyed this easy dinner, you have to try some of my other favorite shortcuts:
- This Dorito Casserole – A family favorite for when you want a crunch!
- Mexican Chicken and Rice Casserole – Perfect for Taco Tuesday.
- Crockpot Nacho Dip – The ultimate game-day appetizer.
Final Thoughts
I hope this Low-Carb Bacon Cheeseburger Casserole becomes as much of a staple in your home as it is in mine. It’s simple, satisfying, and proof that you can eat well without spending hours in the kitchen.
Did you try this recipe? I’d love to hear your thoughts! Leave a comment below or tag me on social media with your photos. Don’t forget to follow Chefmaniac for more easy, delicious recipes delivered straight to your inbox!
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