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This keto cheeseburger casserole with bacon is an easy ground beef dish to make, perfect for sharing with family and friends on a busy weeknight.
Don’t you just love the ease of casseroles? They make the keto diet simple to stick with and meal planning becomes a breeze.
In the winter months especially, our family indulges in casseroles regularly. After all, what’s not to love about the heat of the oven warming the kitchen when it’s cold outside, putting out those tempting smells that call everyone to the table before you even say, “Dinner’s ready!”
Casseroles are one of my favorite dishes to make, especially for a cheap meal that doesn’t take a lot of work. This low carb cheeseburger casserole has quickly become a classic request at our table…even with picky eaters.
After all, you’ve got beef, bacon, and cheese in one spot – this is clearly cut out to be a winner!
Ingredients For Your Keto Bacon Cheeseburger Casserole
- Ground beef
- Cheddar Cheese
- Bacon
- Garlic
- Onion powder
- Eggs
- Tomato paste
- Heavy cream
- Salt and pepper
With only 6 common ingredients and some seasoning you probably have in your kitchen already, this low carb hamburger casserole is one you can make over and over again.
Plus, with only 2 net carbs per serving, you don’t have to stress it. Serve it with some lettuce, tomato, and pickle (because hello, classic bacon cheeseburger accoutrement!) and you’ve got a delicious, comfort food dinner ready to roll.
Tips For Making Easy Keto Burger and Cheese Casserole
So how do you make keto cheeseburger casserole? Quickly and easily, that’s how!
Pre-Cooked Bacon
If you already have cooked bacon, it’s even faster.
Have you tried the baking bacon method yet? It’s so simple to cook it in the oven until it’s nice and crisp. You get picture perfect strips and it’s a lot easier than frying in a pan.
No more standing over a large skillet and dodging flying grease splatters!
Freshly Grated Cheese
It’s also good to use freshly grated cheddar in this recipe (and any of your cheesy keto recipes) to keep the carb impact and inflammatory ingredients to a minimum. Did you know there are hidden carbs in pre-shredded cheese?
It’s sadly true.They add potato starch or other fillers to keep the cheese shreds from clumping.
Those sneaky ingredients may be okay on occasion, but shredding your own cheese is a great habit to get into for those following this lifestyle.
Plus, if you happen to be sensitive to potatoes like I am, it’s worth staying away from any cheese that adds potato starch. It seems crazy, but all those extra carbs do add up.
What’s The Secret Sauce In This Amazing Recipe?
There’s a tangy sauce used in this bacon cheeseburger casserole that really makes it stand out.
A lot of keto friendly casserole recipes use cream cheese, but this one doesn’t. It relies on whipping cream, eggs, and cheddar cheese for it’s gooey, savory yumminess.
You can either stir the cheese into the meat or the sauce. I ended up stirring the cheese into the sauce, because it’s all going to melt together anyhow, so why not keep things nice and simple?
Making Your Hamburger Casserole
Once you’ve baked your bacon and made your cheese sauce, the rest is easy. The ground burger meat is baked right in with the saucey egg mixture and it comes out so good!
After spreading out the meat in the baking pan, the sauce is poured over and the cheese stirred in.
How easy is that?
And the slices are so filling, you can easily feed a crowd with this dish! That’s because you’ll get 12 servings from this keto casserole.
And, if that’s too much, you can either freeze half or only make a half batch. I used a regular 9×13-inch baking pan. If you’d like to cut the recipe in half, an 8×8-inch baking dish instead.
Or you can double the recipe and use a 10×15 pan and have deeper slices. It’s delish, no matter how you do it.
Cheeseburger Casserole Variations
Most low carbers love their bacon, but feel free to leave it out if that’s not you. Go ahead and add a veggie if you’d like. This basic low carb bacon cheeseburger casserole is very flexible.
Try a mix of Monterrey Jack and bleu cheese crumbles with some added mushrooms for an amazing Black and Bleu inspired casserole.
Or some jalapenos and pepper jack with some diced tomatoes for some south of the border heat.
Maybe you’d like to use swiss cheese and add in some Canadian bacon and a few lightly caramelized onions.
While I kept this keto cheeseburger casserole rather plain for my family, don’t be afraid to jazz it up for your own table and try the variations.
A Great Dish for Ground Venison
Another tip is that nearly any ground beef recipe will work quite well with ground venison.
In fact, when I make low carb ground beef recipes, I swap it out for venison at home.
It’s the same thing with bulk sausage meat. I often use the venison sausage. Because it’s wild game, deer meat tends to be better than beef. I use it in my keto cheeseburger soup too.
More Keto Casserole Recipe Ideas
Did you know you can easily make low carb casseroles in a casserole crock pot? They are good baked, but when you want to make life even easier, that’s a great alternative.
Want some more comforting casserole recipes? Here’s a few of family friendly classics:
- Sausage Casserole Recipe with Mock Potato
- Low Carb Zucchini Casserole
- Keto Chicken Alfredo with Broccoli
- Keto Sweet Potato Casserole
- Chicken Vegetable Casserole
And don’t miss these other easy low carb ground beef recipes.
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Keto Cheeseburger Casserole with Bacon
Ingredients
- 2 pounds ground beef
- 2 cloves large garlic
- 1/2 teaspoon onion powder
- 1 pound no sugar bacon cooked and chopped
- 8 eggs see note
- 1 can tomato paste 6 ounces
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 12 ounces grated cheddar cheese divided
Instructions
- Brown ground beef with garlic and onion powder.
- Drain excess grease, then spread beef on bottom of 9×13-inch casserole pan.
- Stir bacon pieces into cooked beef.
- In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
- Stir 8 ounces grated cheese into egg mixture.
- Pour egg mixture over beef and bacon.
- Top with remaining 4 ounces of grated cheese.
- Bake at 350°F for 30-35 minutes or until golden brown on top.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Nancy says
Made this casserole for dinner. Everyone loved it. Only used 6 eggs. Added fresh mushrooms on top before the cheese. Will definitely make this again.
Rick O says
I made this recipe last night for my family. My wife will try anything but is reasonably picky. Add to that a 17 year old boy who only eats meat, a 5 year old girl who will eat just about anything and a 2 year old boy who will eat just about anything. They ate it up. It was wonderful. Thank you.
Jill says
Can u just cut that receipt in half totally to serve 6 instead of 12. ?
Lisa MarcAurele says
You can cut it in half and bake in a square 8×8 or 9×9 inch pan. The baking time will just be a little less.
Nancy says
There is no way that recipe feeds 12 people. We had 5 adults with very little leftover.
Laurie L, From Canada says
You are a genius! Thanks for the recipe. I am SCD and just making the changes I need to fit my diet, and checking through many of the complimentary (only) responses you have already received. I am also subscribing to your eletter to receive more information and recipes. Thanks so very much for all your hard work and publishing efforts. I love that you seem to use a lot of flavour in your recipes.
Kristin says
I don’t usually leave comments but I had to for this one. It is SO good. I was a little iffy making the egg mixture because it didn’t look super appetizing. But it was still so worth it! I can’t say enough good things about this recipe. I could eat it forever.
Danielle says
I have to leave a comment because I have made this SO MANY TIMES that I can make it without looking at the recipe now lol this is amazing. I love it so much. Although I do think it’s perfect with 6 eggs only everytime, and an onion caramelized before the ground beef. Sometimes I add sugar free ketchup or some thousand island. It’s great. Thank you 🙂
Monica says
Thank you !! I made this tonight and it’s amazing !!!
Sue M says
I’ve been looking for a good hamburger casserole that is low carb ever since I was diagnosed as a diabetic. I’ve tried several and they were all just okay…this one is AMAZING!!! I LOVE IT and I have made it several times. THANK YOU so much for sharing this recipe and giving me back my “hamburger casserole” in a low-carb way!!!
PennyC says
I made this casserole last night for my husband and me. I halved the recipe and used one egg less, (thinking it might be less quiche-like, as HE is anti-quiche. Well, we both loved it! He couldn’t stop talking about how much he loved it, and asked me to add it to my dinner rotation. Yummy magical food creation!
Nessa says
Can leftover be refrigerated and ate over the week? I made too much. It’s good though 🙂
Lisa MarcAurele says
Leftovers can be refrigerated or frozen.
Eric says
Just to piggy back… how long would it be good for in the fridge or frozen?
Lisa MarcAurele says
It’s keeps a good week for me in the fridge and at least 3 months in the freezer.
Chris says
Im one to cook by measurement… how much mushrooms and onions should i add?
Lisa MarcAurele says
I wouldn’t add more than a quarter cup of onions and half to full cup of mushrooms.
Kristen says
Made this according to the recipe last week and everyone loved it, even my non-beef eating daughter! So cheesy and tasty! Making again tonight for friends and going to add more tomatoes, peppers and mushrooms. This is very filling and yummy for only being 4 carbs! I made it as directed in a 9×13 dish and cut into 12 pieces. Plenty of food, especially with a veggie on the side. Thanks!
Sandie Robinson says
Can I use Lactose Free Milk instead of heavy cream?
Lisa MarcAurele says
It can, but it’s much thinner than cream so it might effect texture.
Cat Peters says
There is also lactose free whipping cream.
Rebecca C says
I made this in 2 pans so I could freeze one for later — I’ve baked it — how would you reheat it?
It’s a great recipe thanks!
Lisa MarcAurele says
If you froze it baked, I would thaw it in the fridge and then reheat in a low temp oven or microwave each serving.
Kay says
Does anyone know the total carb count? I can’t find the fiber to add to the net carbs to get the total carb count.
Lisa MarcAurele says
Total carbs are 4 with no fiber.
Yolanda says
My kids likes it, but my husband and I not so much!
Lisa MarcAurele says
It’s a very rich casserole. Maybe you might like it better cutting back on the cream and cheese?
Crystal says
Do you think this is OK to freeze before cooking? Wanted to double up and save For future dinner.
Lisa MarcAurele says
I freeze it after baking. But since it’s basically like a quiche which can be frozen uncooked, I’d say it should be fine.
Susan D says
I haven’t made this casserole in about a year but remembered it today, SO good.
Scott Witt says
Very good! I added the onions and mushrooms. Could use a bit more spices but overall very tasty.
Tammy says
Those brown cheese edges!
sue m says
Right??? Soooo good.
Susan says
A-Mazing!!!! Made this tonight and it exceeded all expectations? I served this with pickles as I love pickles on burgers. My picky family LOVED it too.
Jeff says
Hope this appears as a regular comment not a reply to another. Unable to find any other button to comment.
Thanks for posting this recipe, it was simple enough to make, was delicious and I’ll be making it again. A few suggestions/questions. I felt it was lacking in salt, especially given how much ground beef was used. I didn’t see anything reincorporating the fat from the beef and bacon which would be useful on a Ketogenic plan. I cooked my beef in the bacon fat and added some of the fat to each daily meal. Lastly, to maintain the prep time listed, you need to have multiple pans going, one for the beef, another for the bacon or just make your bacon in the oven whilst browning the beef. Didn’t time it but 1lb of bacon, 4 slices at a time took forever. Following that, I did the ground beef. Again, thanks for posting the recipe, you made my Keto experience much simpler!
Lisa MarcAurele says
The easiest way to leave a comment is to click on the “Review” button in the recipe card. It will jump you right to the comment form. Thanks for the tips on the added fat! I do think there’s plenty of fat already, but if you need it, it’s a good option to add more.
Laura says
Hi! I love your recipe! It would be really helpful if you could add to the nutritional info, how many grams (mass) the serving is. I realize that if you divide it up exactly according to instructions, the info should be accurate, but I think it would be helpful since people’s beef, bacon, slicing, etc. is different. Since this is so high cal, and every bite counts, small differences in the size of the piece matter, so I want to put my pieces on a scale to be accurate.
Would love this info! Thanks!
Lisa MarcAurele says
I agree, but I haven’t have a good program to do that.
David says
Maybe I missed it, but the nutritional informations shows per “piece.” How many grams per “piece?”
Made this with ground sirloin, bacon, mozzarella cheese, eggs, onion, garlic, mushrooms, and diced pickles. Added some salt, pepper, parsley, and oregano. Used 1/2 kg of ground beef, 1/3 kg of bacon, 1/3 kg of cheese, and 3 eggs. Ran out of eggs, next time I’ll use more eggs and more pickles.
Lisa MarcAurele says
The software we use only calculates based on the number of servings. So the “1 piece” is 1/12 of the recipe.
Deb says
I made this casserole for dinner today. I cut the recipe in half. It turned out perfectly delicious. I followed the directions and shredded my own block of sharp cheddar cheese. I wouldn’t change anything about this recipe.
Lisa MarcAurele says
Thanks for letting us know how the casserole turned out for you!
Marie says
I’m going to be trying this recipe asap. I just started my keto diet and am always looking for recipes to try. I have a question about the Spanish rice. Since I’m just starting keto is it ok to eat Spanish rice?
Lisa says
All regular rice should be avoided on keto.
Kathalena says
Makes this tonight for the first time. Hardest part was cooking a pound of bacon and keeping everyone out of it so I could chop it up. Even my pickiest eaters loved it!
Lisa says
I have the same problem when I cook bacon!
Rodney says
I just switched out the cheddar for Swiss and added mushrooms to the beef mixture. Also used Montreal steak seasoning instead of the other seasoning. My fiancé loves mushroom Swiss and didn’t care it wasn’t on a bun at al. Also found some Yukon gold fries for about 16 gras net carbs. I do intermittent fasting and find some carbs don’t effect my weight. Love the recipe. Very versatile!
Lisa says
Yum! Those are some great swaps to change up the flavor.
Marcie says
I need a non-dairy option. Could I use almond milk?
Lisa says
It’s just a bit thinner so you may want to use less or add something as a thickener.
Brit says
I also need dairy free. I almost always sub with Natrel lactose free whipping cream (35%). It has always worked in the past for me. My fav cheese is Paradise Island brand.
Alyssa says
Accidently put too much tomatoe paste in. I hope it still comes out tasting great
Lisa says
It should be okay, especially if you like a lot of ketchup on your burgers.
Tracey says
Hi ld like to add more veggies to this, do you think rices cauliflower and grated zucchini as well as mushies and onion would work?
Thanks
Lisa says
I don’t see why not. Veggies are always good add-ins to round out the casserole.
Jen says
I haven’t made this recipe but did my own version and added the riced cauliflower. It was really good!
Jill H says
I want to prep this dish a day ahead. Can I make all the layers the night before and cook it the next day or should I should just bake the day before and reheat it. Looks yummy! Hope I hear back tonight otherwise I’ll wing it!
Lisa says
You can certainly prepare this dish a day before if you’d like.
Daniel says
I used 2.25lbs 50/50 wild pork and beef, and some Italian sausages chunks. Drained a can of petite diced tomatoes and used that with less tomato paste. Added fresh chives from the garden, sauteed an onion with 1/2lb chorizo, used 10 duck eggs. Added more cheese, because cheese is delicious. Topped with more Italian sausage and some mushrooms.
Lisa says
Thanks for sharing your changes. Sounds good.
Kevin says
I’ve made this dish 4-5 times now and it’s delicious every time. I decided to substitute the bacon (I know, I know, why would you ever take out bacon??) and use a layer of pepperoni. Everyone loved it! Just a change of pace to a delicious crowd-pleaser.
Lisa says
Interesting mod. Thanks for sharing!
Angela says
IS the recipe figured using venison or ground beef? I know venison has less fat than ground beef & im wondering if the fat is figured on ground beef or venison.
Lisa says
It’s done using ground beef as that’s what most people use. Venison is much leaner with less fat.
Kay Pea says
Thank you for this recipe. I am actually on a “moderate fat” low carb diet, so I used 93% lean ground beef and left out the bacon. It was still really good! My non-dieting houseguest even stole a few pieces of it.
Lisa says
Sounds like it was a good cheeseburger casserole. Nothing wrong in cutting back a little on the fat as there’s plenty in the cheese.
Dana says
any idea what the nutritional facts would be if you used venison in place of beef, and took out the bacon? I’m curious how much that high fat figure would change.
Lisa says
It would significantly reduce the fat and sodium as well as some protein. You can use a program like MyFitnessPal.com to come up with an estimate for the modified recipe. I just don’t have time to do custom calculations.
Melissa says
I can’t see where to make a new comment so sorry for piggybacking on yours!
I wish the recipe said “heavy WHIPPING” cream instead of just heavy cream… I didn’t have any “Heavy cream” (I do have heavy whipping cream) so I used half and half cream… I’m guessing this is why the casserole turned out super wet ;( what a waste of all those expensive ingredients 🙁
Hope it might still taste decent but I’m soooooo disappointed 🙁
Lisa says
Heavy whipping cream and heavy cream can usually be subbed for each other as they only differ a little in fat content. Half and half is not a good sub for heavy cream as the fat content is much lower.
Dave says
Um heavy cream and heavy whipping cream are the same thing. If you failed to understand this and used half and half instead that’s all on you.
Patrick says
WOW! Actually Dave, you’re not only wrong, you’re a jerk. Heavy whipping cream and heavy cream differ slightly. Heavy cream has 6% more fat than heavy whipping cream. Maybe next time be less of a jerk.
Barbars says
Not at all necessary to call someone on this site “a jerk”
Roy Mckeen says
hi Lisa I stumbled on to this recipe today and I am going to try it as a person that no longer has a pancreas I’m always looking for low carb recipes that also taste good.
Lisa says
Hope you enjoy the casserole Roy!
Hillary says
When I put in all the ingredients on Myfitnesspal there are a lot of carbs. What can I use to replace the tomato paste?
Lisa says
MFP isn’t always accurate. You need to look carefully at the data from the ingredients chosen. You can try using a tomato sauce with no sugar added.
Teri says
Can I use spaghetti sauce instead of tomato paste? I don’t have the paste so I’m substituting. Also can I add cream cheese? Thanks
Lisa says
You can, but it’s much thinner.
Jenn Kohl says
Use carb counter!!! It shows net carbs, whereas MFP shows gross carbs (without fiber and added sugar alcohols removed)
Kimberly Elledge says
Is carb counter an app? It’s so hard to get your goals/macros entered into MFP and have them close , much less accurate!
Todd says
Made this tonight with 1lb Ground Elk and 1lb ground Antelope. It was great! Kids loved it and wife loved it. I sautéed up some mushrooms and diced onion instead of the onion powder and used some seasonings I always use on ground meat. Thanks for the great recipe, I will be making it again.
Lisa says
I usually make mine with ground venison. I’ve never had elk or antelope. Maybe we need to go on a hunting trip as we don’t have those animals here.
Steven Worthington says
Been keto for a year now and this is comfortably my favourite Casserole, it’s amazing and so easy to tweak. Why is it so many of you seem to enjoy venison instead of beef? I’ve never even seen venison mince (ground venison) in Australia.
Lisa says
Deer are plentiful here in the US. It’s cheap wild meat for us. Grass-fed beef is a lot more expensive.
Howard says
A lot of Americans are hunters/live in a family with hunters. Venison is delicious. It is a wonder feeling making a meal and knowing that you were involved in every step of the process. Being that venison is about organic as you can get, that doesn’t hurt either.
Angel says
Love finding that someone else primarily cooks with venison!! We rarely buy beef…and if we do it is steaks. We are trying this recipe tonight!
Lisa says
Yes! It’s our primary red meat here.
Ellen says
Making this for the 2nd time. Unfortunately I don’t have a pan that large so I used two smaller ones and divided between ( last time a friend and I cooked together for our two families ). Will post how smaller pans turn out.
Lisa says
Two smaller pans should be fine, but bake time likely needs to be adjusted.
MONI says
I tried this meal tonight. I must say it was so delicious, I cut back on the eggs. I will being cooking this meal again real soon.
Thanks!
Lisa says
Good to know it still worked out with fewer eggs.
Angel says
How many eggs did you use? And did you add extra beef to make up the difference?
Lisa says
I’m pretty sure she just reduced the number of eggs without adding anything in it’s place. It’s fine to do that if you want it less eggy.
Linda says
I made this casserole for dinner tonight, it was absolutely delicious! My family loved it I didn’t think it was Egg-y at all and it’s nice how you can add things to it make it as simple as you like or add whatever you like and it’s still delicious I would make it again
Melissa Phillips says
Made this tonight and it was wonderful!!! I used Roman lettuce and put thin lines of the cooked mixture in them and WOW! Trying some of the other recipes over the next few day and can’t wait to see how they taste. Thank you for this one!
Lisa says
You’re very welcome!
Christine Donaldson says
Am American friend recommended this recipe to me and I decided to try it, even though I live in Spain and some ingredients are a little hard to find. So no bacon but jamon is wonderful. And because it is sliced so thinly, I could just add it to the meat as I was cooking it.
Tomato paste was a bit of a problem the first time I made it so I used chopped fresh tomatoes. And then I found a tin of tomato puree on holiday so bought it specially for this recipe.
Cheddar cheese? Not really but manchego is great. And I’ve found lots of other suggestions in other posts.
Everything is ok and this dish is wayyy beyond ok. It’s deliciously tasty. I’ve now made it 3 times and it’s a staple for us Thank you so much for this recipe.
Lisa says
I’m so glad the recipe worked out for you in Spain!
Elizabeth says
Even though your comment is a year old, I have to say I tried manchego when I saw it at my local Walmart.
It’s FABULOUS!
Manchego can stand up to red meat and flavorings.
Mary says
Outstanding recipe!!! Put 6 servings in freezer bags, and the other 6 fir this week’s meals. Great flavor and the lady who suggested dribbling mustard on it before serving gets an A+ in my book. Thank you for this really great recipe. Happy Keto cooking everyone.
Lisa says
Great idea with freezing half for later!
Jennifer says
I made 2 smaller onesand froze one. the family loved it! My question now is what’s the best way to reheat it after freezing?
Lisa says
I’d just pop in oven from freezer and bake a little longer. Or if already baked, I’d reheat in micro or thaw in refrigerator and reheat in oven.
Emily says
I made exactly as recipe stated, except I layered seasoned green beans on top of the meat before I poured the egg mixture. It was really good and a great way to add a veggie in the mix. Thank you for such a wonderful recipe!
Lisa says
Nice touch! Green beans is one of the few veggies my husband and daughter eat so might have to give that a try.
Jodee says
How many servings do you get out a 9×13?
Lisa says
It’s at the top of the recipe… I got 12.
Danielle says
Are you supposed to cook the bacon first before adding it into the casserole? I did not and the bacon looks undercooked.
Lisa says
Per the recipe and prep photo, the bacon is cooked.
Megan says
We really enjoyed this recipe but we did play with it a little. I wish I hadn’t gone with other commenters’ advice about chopping the bacon and cooking it with the ground beef. It resulted in bacon that never got crispy. Next time I will take the extra time to make the bacon in the oven – I think it’s worth it! I was concerned about the eggs so i cut those in half. I did end up adding a bit of garlic salt once it was cooked because it seemed like it needed a little something else. That worked for us. Next time i will add the garlic salt to the beef as i am browning it. It’s easy to play around with this recipe to suit your tastes. Thinking in the future I’ll try adding a bit of mustard and pickles, or trying it with some added mushrooms. Ours only needed 20 minutes in the oven, so with 10 mins of prep time this only took 30 minutes total which is amazing! Will definitely be making this again! Thank you for the recipe!
Lisa says
Thanks for sharing your version Megan!
Rhonda says
Can you use tomato sauce instead of paste?
Lisa says
You can, but it’s a lot thinner.
mike says
This sounds really good, I have to try this. Don’t know how your family might feel about spinach (I thaw from one of those bags of chopped frozen) and or green onions. There aren’t a lot of vegetables I like, but I end up putting green onions in a lot of things. Thanks for putting this out there. Always looking for low carb one pan/pot recipes.
Lindsi says
I was very excited about this recipe since I have been trying a lot of new Keto recipes. I did everything per the directions and it came out very eggy. It was a little soggy so I cooked it 15 minutes longer but it was still the same. It also didn’t have much flavor. I may try again in a few weeks with less eggs and more seasoning.
Yenna says
Keto IS, if you must lable, a dietary restriction. So please stop acting like your restrictions are the only ones out there. Find recipes written with your restrictions in mind rather than complaining about a keto recipe that clearly isn’t. I happen to be diabetic and keto, I’m learning after years of struggling with an insufficient low carb only diet, is literally the perfect option for my health needs. So all of you complainers, please stop.
Education is important when it comes to the healthy, balanced, Keto (LCHF = Low Carb High Fat) way of eating. I’m new to it. I’ve spent almost a year researching it. I took all my information to my doctor to discuss it with him. As soon as I mentioned it he smiled this huge smile and confirmed everything I’d learned on my own. Educating yourself before you decide that insulting a recipe, or it’s author by insulting the recipe they created, on a blog you don’t understand is a good idea.
It takes work to figure out and write recipes. Those that do all that work and then share it for those of us who see seeking them out are good hearted people supporting and encouraging others in their pursuit in healthy eating. I, for one, and forever grateful for bloggers just like this. Thank you for all you do!
I have one question. My wife is a cancer survivor and sometimes eggs cause texture issues for her. It’s it possible to reduce, or remove, the eggs without adding anything to it? Or maybe educate me on the need for the eggs? I’m sorry, I’m still new to this! ☺
Lisa says
The eggs are used to set the casserole and hold it together. You could try it without, but you’d need something to thicken and replace the bulk.
Paula Kramer Luer says
According to DJ Foodie, you can substitute 1 TBSP chia seeds plus 3 TBSP water or broth, wine, etc, mix together and let sit for 15 minutes, for each egg. Play with the recipe and see what works, maybe all chia eggs, or 1/2 and 1/2. I have used the chia seeds instead of bread crumbs in meatloaf and it was great so I expect it would work in this recipe too
Cheryl Deger says
Maybe add some cream cheese, instead of the eggs as a thickener??? Not sure if that would work or not, but maybe…
Bonny says
We put a drizzle of mayo and chopped pickles on top, it just put it over the top.
Lisa says
I combined two different cheeseburger casserole recipes. I added sliced onions and a brick of cream cheese to the meat mixture. I then placed pickle chips on top of meat and bacon. It is really one of my go to recipes now. Keep up the amazing posts.
Justyne says
This is absolutely amazing. But how many servings is this?
Lisa says
I get 9-12 servings.
Shannon says
Tried this and really liked it. Next time I plan to use ground turkey or pork as one little serving took up half my fat for the day (I’m on keto). And it’s so good I want to have more than one serving 🙂
Dave says
Liked this simple recipe a lot. Also added chopped dill pickles,mushrooms,a dash of liquid smoke and topped it with french fried crispy onions for little crunch.When it came out of the oven and plated it I topped it with yellow mustard for little tanginess.Mmmmmm good.All that was missing was the bun.WE will make this again.
laura says
do you think it would taste as good with turkey meat instead of beef?
thanks
Lisa says
Turkey is an acceptable sub, but I like the taste of beef or venison better.
Melissa says
I was very skeptical about the egg in this, I just wasn’t sure if it would taste good but OMG, this is the most decadent delicious dish ever. Great recipe, thank you!
Lisa says
I’m so glad the recipe was a winner for you!
Elizabeth says
Made this last night, and it was a hit with the entire family! My 6 year old even said, “Thank you for making this, Mom!” Both he and his little brother asked for seconds, which pretty much never happens except with Mac n cheese! My husband, who also eats keto-ish, liked it enough that he said he’d take some of the leftovers for lunch (not something he does often).
It need a few extra minutes in the oven to set in the middle, but that’s often true for my casseroles so it might be a quirk of my own oven. Next time, I’ll use just a little bit more salt than called for and I think I’ll add diced onions to the meat instead of just onion powder. Great recipe, and not too complicated.
Rachael Elizabeth Smith says
If I were to add some diced pickles and tomatoes to this recipe, would I mix them in and bake with the casserole or add them on top after baking?
Lisa says
You could do that or add them on top after baking.
Cami says
I prepared this last night and it was yummy – I omitted the tomato paste and added a tablespoon of Dijon mustard instead. Also when browning the ground beef, I added some dashes of Worcestershire and Liquid Smoke. My husband loved it. Next time I’ll add some sauteed onions and pickled jalapenos as well.
Lisa says
Thanks for sharing your mods!
Alexa says
You took the tomato paste out altogether? Did it upset the integrity of the casserole any?
Lisa MarcAurele says
I think it should be fine. I only use tomato paste to give a “ketchup” flavor to the casserole.
Cinzia says
Instead of scissors to cut bacon, stick a knife into one edge of the package of bacon, run it around so that you’ve cut the top plastic off.
Then using a chef’s knife you can cut 1 inch pieces or however small sections you want, cutting thru the entire pound of bacon at once. Make sure your knife is sharp. You can break the bacon sections apart easily enough, and they come apart further while cooking.
This is also good to cut the bacon in half if you only want to use half a package, or even if you just want bacon strips. So much easier to handle the small strips while cooking.
Also, I put my bacon in the oven at 400 for about 20mins. Line the pan with foil. FABULOUS, no mess, no need to turn the bacon over while it cooks. You can pour the bacon fat into a jar once done if you use that, and the pan has nothing to scrub-just wash the oil off!
Lisa says
Thanks for the tips!
Kelly says
What is the serving size for this recipe?
Lisa says
It’s 1/12 of the recipe which is a square about 3×3.25 inches in size.
Taylor says
Hi Lisa I love this recipe. I’m trying to figure out a substitute for the tomato paste since it has the majority of carbs. I tried just omitting it and that didn’t really work bc the top layer wasn’t think enough. Any suggestions would be much appreciated!
Lisa says
You can try pumpkin puree. It’s what I use when I avoid nightshades.
Gwen says
Can you layer this with sliced zucchini (think substitution for lasagna noodles), and cook the same amount of time?
Lisa says
I don’t see why not. But, it may release some liquid into the dish.
Rhonda says
Slice and roast the eggplant first then layer and it will be fine.
Lynn says
Oh. My. Goodness. I think this is the perfect casserole! It was love at first bite for me! So rich and filling that a little goes a long way! I cannot get over the yummy combination of hwc and tomato paste! Fed the family for dinner one night and fed hubby for lunch the rest of the week! Thanks for a fabulous keeper!
Lisa says
You’re welcome!
Julie says
i just made this last night and added thousand island dressing on top of the egg mixture and it turned out really, reaally good. Next time, i’m going to add lettuce and sour cream to it as well. I ended up freezing it last night, but what temp would you suggest reheating this in the oven for and how long?? I also love this recipe because I’ve been on the keto diet for a year and it fits well with my ketogenic lifestyle.
Lisa says
I usually just cook longer at the recommended temp.
Sue W says
Any idea what the calories, carbs, fat, etc. would be if you used ground turkey, 6 eggs and half and half?
Lisa says
Fat would be less, but you’d have to plug it into an online calculator like MyFitnessPal.
Yazsha Winesett says
It would’nt change. The tomato paste is where the carbs are.
Know says
It’s easy to do the calculations yourself and FYI ground turkey is terrible for you…full of chemicals.
Krista says
This was truly amazing Lisa and so easy! I did have already cooked bacon from the store and I used sissors as one of the other commenters wrote! Thank you for the tip! My non keto family even went back for seconds. Thank you!
Lisa says
You’re welcome!
Mallory says
Hi everyone! I was hoping to make this tonight but am missing heavy whipping cream. Any substitutes? Would cream cheese work? ?
Lisa says
You could try almond or coconut milk, sour cream, or plain yogurt.
Lydia Calderon says
Substitute for heavy cream is 3/4 milk and 1/4 melted butter… makes 1 cup heavy cream
Summer says
Is it really? I would love to try this. I’m trying to see if I can make this with what I have at home. I have butter and milk.. is there a special way to create the heavy cream with that mix?
Lisa MarcAurele says
I’m pretty sure you melt the butter and add it to the milk. Keep in mind that milk is much higher in carbs than cream.
Mike says
Holy smokes this is perfection! Definitely will be a low carb choice as the recipe is already laminated on my fridge. I only changed one thing, fried the bacon in with the beef to save time. Thanks so much for posting!
Gust Tatlas says
We just made and it I’d freaking awesome. Tastes just like a bacon cheeseburger. So much so I put a little ketchup and mustard on mine serving.