This keto cheeseburger casserole is the one I always come back to. It is creamy, cheesy, and full of seasoned ground beef, like eating a cheeseburger without the bun. Add pickles on top if you like them. I always do.

Browned beef, onion, and garlic get covered with a rich egg and cream custard and a thick layer of cheddar, then baked until golden. It takes about 20 minutes to prep and 35 minutes to bake.

Why This Casserole Works

The egg and heavy cream mixture is what makes this casserole special. It bakes into a soft, savory custard that holds the beef together, a bit like a crustless quiche. That means you can cut neat squares instead of scooping a loose mix of meat and cheese.

A spoonful of sugar free ketchup and a splash of Worcestershire sauce give the beef that classic burger taste without adding sugar. Leaving a little of the beef fat in the pan keeps the filling juicy and full of flavor.

For anyone eating keto or low carb, this is an easy, filling dinner. There is no bread, flour, or pasta. The main ingredients are beef, eggs, cream, and cheese, which are all naturally low in carbs.

It is also a budget friendly way to feed a group. A pound and a half of ground beef and a few eggs stretch into a full 9×13 pan. The leftovers reheat well, so it works for meal prep, too. Make it on Sunday and you have easy lunches ready for the first half of the week.

Ingredients and Easy Swaps

• Ground beef: 1 1/2 pounds. An 80/20 or 85/15 blend gives the best flavor. Ground turkey works, but add a little butter for richness.
• Onion and garlic: 1 small onion and 3 cloves garlic. Onion powder and garlic powder work in a pinch.
• Eggs: 4 large eggs set the custard.
• Heavy cream: 1 cup. Half and half works but adds a few more carbs and makes a softer set.
• Cheddar cheese: 2 cups shredded. Try a mix of cheddar and Monterey Jack, or use American cheese slices on top for a true burger look.
• Sugar free ketchup and Worcestershire: These add the burger flavor. Stir them into the cooked beef.
• Sour cream: Optional, for an extra creamy custard.

How to Make It at a Glance

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. Brown the beef with the onion and garlic until it reaches 160°F. Drain only some of the fat. Stir in the ketchup and Worcestershire.
3. Whisk the eggs, cream, sour cream (if using), salt, and pepper.
4. Spread the beef in the dish, pour the egg mixture over it, and sprinkle with cheese.
5. Bake 30 to 35 minutes, until the center is set and the top is golden.
6. Cool 5 minutes. Top with chopped pickles or parsley.

Common Mistakes to Avoid

• Pulling it too early. The center should not jiggle. If you have a thermometer, the custard should reach 160°F.
• Draining all the fat. A little fat keeps the beef moist. Pour off only the extra pooling in the pan.
• Pouring eggs onto hot beef. Let the beef cool for a few minutes first so the eggs do not start to scramble on contact.
• Cutting it right away. A 5 minute rest lets the custard firm up so squares hold their shape.

Variations

• Bacon cheeseburger: Stir 1/2 cup of crumbled cooked bacon into the beef.
• Pickle lover: Mix 1/3 cup of chopped dill pickles into the beef before baking.
• Mushroom Swiss: Sauté sliced mushrooms with the beef and use Swiss cheese on top.
• Spicy: Add diced jalapeños and use pepper jack.
• Burger sauce drizzle: Mix mayo, a little sugar free ketchup, mustard, and pickle juice and drizzle over each serving.

What to Serve With It

Keep the meal low carb with a crunchy side salad. Shredded lettuce, diced tomato, red onion, and pickles with a little ranch or burger sauce taste just like burger toppings. Roasted broccoli, green beans, or zucchini fries also go well.

If some people at the table are not eating keto, serve their portions with oven fries, tater tots, or a toasted bun on the side. Everyone gets the same main dish.

Make Ahead, Storage and Reheating

Brown the beef up to 2 days ahead and keep it in the fridge. When you are ready, spread it in the dish, pour on the fresh egg mixture, and bake. You can also fully assemble it the night before and bake it cold, adding 10 to 15 minutes.

Store leftovers covered in the fridge for up to 4 days. Reheat squares in the microwave for about 1 minute, or warm them in a 350°F oven for 10 to 15 minutes. To freeze, wrap cooled squares well and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Leftover squares also make a filling keto breakfast.

FAQ

Is this casserole really keto?
Yes. Use sugar free ketchup and check your Worcestershire label. Most of the carbs come from the onion, which is a small amount per serving.

Can I make it in a smaller dish?
Yes. Halve the recipe and bake in an 8×8 inch dish for about 25 to 30 minutes.

Can I skip the heavy cream?
You can use unsweetened almond milk, but the custard will be thinner and less rich.

How many does it serve?
About 4 hearty servings, or 6 with sides.

Keto Cheeseburger Casserole

Recipe by Derek Jacobson

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Ingredients

• 1 1/2 lbs ground beef

• 1 small onion, chopped

• 3 cloves garlic, minced

• 4 eggs

• 1 cup heavy cream

• 2 cups shredded cheddar cheese

• 1 tbsp sugar-free ketchup

• 1/2 tsp Worcestershire sauce

• Salt and pepper

• ¼ cup sour cream (optional, adds extra creaminess)

• Optional: chopped pickles or parsley for topping

Directions

• Preheat oven to 350°F.
• Cook ground beef with onion and garlic in a large skillet until browned. Drain excess fat minimally to retain some moisture.
• In a bowl, whisk together eggs, heavy cream, sour cream (optional), salt, and pepper.
• Spread beef mixture in a greased 9×13-inch baking dish. Pour the egg mixture over the top. Sprinkle with cheese.
• Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden.
• Let cool for 5 minutes before serving. Garnish with chopped pickles or parsley if desired.

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