Easy Low Carb Bacon Cheeseburger Casserole

Two servings of low-carb bacon cheeseburger casserole in white square bowls with forks, on a marble counter
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Introduction

Our low carb bacon cheeseburger casserole dish is super easy to make and satisfies that craving for a classic bacon cheeseburger.

Low Carb Bacon Cheeseburger Casserole

Everything that makes a bacon cheeseburger worth eating — seasoned ground beef, bacon, mustard and ketchup, cream cheese, and a thick layer of Mexican blend over the top — baked in an 8x8 dish and cut into squares.

When we first changed how we were eating, what worried us most was that keto dinners would all turn out to be the same boring plate. This was the recipe that convinced us otherwise.

What You Need to Make This Casserole:

a photo of all the ingredients you need to make this low carb bacon cheeseburger casserole

How To Make Low Carb Bacon Cheeseburger Casserole:

Step by step how to make this low carb bacon cheeseburger casserole

Three eggs go in, whisked with the ketchup, mustard, cream and half a cup of the cheese. Their job is to set the filling — enough to hold six servings together coming out of the oven, and not so much that the beef and bacon end up competing with scrambled egg. Plenty of low carb casseroles use six or eight; at that point the egg is the thing you taste.

Get the leftovers into an airtight container in the fridge within two hours (one hour if it is above 90°F), use them within three to four days, and reheat them until the middle reaches 165°F on a food thermometer.

You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.

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Enjoy!

Easy Low Carb Bacon Cheeseburger Casserole

4 net carbs
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Yield
6 servings
Course
Main Course
Cuisine
American

Ingredients

Nutrition Facts

6 servings per recipe
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Preheat oven to 400°F (205°C).

  2. Chop 8 oz bacon into bite-sized pieces and pan fry over medium-high heat. Set Aside

  3. Over medium-high heat, cook the ground beef in the same pan as the bacon, leaving the bacon grease in the pan. While the ground beef is cooking, stir in garlic powder, onion powder, salt, and pepper. Once cooked, drain grease and return to pan.

  5. While the ground beef is cooking, whisk together 3 large eggs, ketchup, mustard, heavy cream, and ½ cup shredded Mexican cheese blend, then set aside.

  6. Over low heat, stir 4 oz. cream cheese into the ground beef until melted, then pour in the mixture from step 4, add the cooked bacon from step 2, and stir all ingredients together.

  7. Pour everything in the pan (all ingredients combined) into an 8x8 dish and top with 1 ½ cup shredded Mexican cheese blend and cook for 20 minutes, or until cheese is completely melted and the eggs are cooked.

Notes

  • Use a sugar-free ketchup. It is only a tablespoon, but a regular one puts sugar straight into the dish, and the nutrition here is worked out on the sugar-free kind.
  • When creating this recipe for the first time, we only had shredded Mexican cheese in our fridge. To our surprise, Mexican cheese tasted even better than cheddar! Feel free to experiment with your cheese of choice.
  • We suggest using grass-fed beef and nitrate-free bacon. It is what we reach for, and grass-fed beef does tend to carry more omega-3 fatty acids than grain-fed, though the difference per serving is small. Use whichever you prefer and can find.
  • Refrigerate leftovers in an airtight container within two hours of cooking, or one hour above 90°F, and use them within three to four days.
  • Reheat leftovers to 165°F, checked with a food thermometer.

From other keto kitchens: Korean Beef Bowl, Air Fryer Asparagus and Keto Cheeseburger Skillet.

Updated — September 24, 2026: We rewrote the opening, and the notes now agree with the ingredient list: use sugar-free ketchup, which is what the nutrition numbers are based on.

Correction — August 29, 2026: The bacon no longer goes missing: step 5 now stirs it back into the dish. We also put back the ingredient list the article promised and updated its nutrition numbers to match the recipe card.