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Low-Carb Bacon Cheeseburger Casserole

A cheesy, bacon-loaded low-carb bacon cheeseburger casserole that bakes into a sliceable, all-the-burger-flavor dinner with no bun and no pasta.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course DINNER, Main Course
Cuisine American
Servings 8 servings

Ingredients
  

For the Beef Layer

  • 12 slices bacon thick-cut
  • 2 lb ground beef 80/20 for best flavor
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste or 1/3 cup sugar-free ketchup
  • 2 tbsp yellow mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper freshly ground

For the Cheesy Custard

  • 4 oz cream cheese softened
  • 4 large eggs
  • ¾ cup heavy cream
  • 3 cups sharp cheddar cheese freshly shredded, divided

For Topping

  • ⅓ cup dill pickles chopped, patted dry
  • 2 tbsp fresh chives or green onion sliced

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  • Cook the bacon until crisp, then drain on paper towels and chop. Reserve 1 tablespoon of the bacon fat in a large skillet and discard the rest.
  • Add the ground beef and diced onion to the skillet over medium-high heat. Break the meat apart and cook 8 to 10 minutes, until no pink remains and the onion is soft. Stir in the garlic and cook 30 seconds more.
  • Drain off the excess grease thoroughly — this is the step that keeps the casserole from turning greasy. Return the beef to the skillet and stir in the tomato paste, mustard, onion powder, garlic powder, salt, and pepper. Cook 2 minutes, then remove from the heat and stir in about two-thirds of the chopped bacon.
  • In a bowl, whisk the softened cream cheese until smooth, then whisk in the eggs one at a time followed by the heavy cream. Whisk until completely lump-free, then stir in 1 cup of the shredded cheddar.
  • Spread the beef mixture evenly in the prepared baking dish. Pour the custard over the top and gently nudge it into the meat with a fork so it settles all the way through. Scatter the remaining 2 cups of cheddar over the surface.
  • Bake uncovered for 30 to 35 minutes, until the center is set and no longer jiggly and the cheese is bubbling and golden at the edges.
  • Let the casserole rest 10 minutes before slicing — it firms up as it cools. Top with the reserved bacon, chopped pickles, and chives just before serving.

Notes

Shred your own cheddar from a block if you can; pre-shredded cheese is coated in starch that can make the topping grainy and adds a few stray carbs.
Add the pickles only after baking so they stay crisp and bright.
Nutrition varies with your exact brands, but a serving lands around 5g net carbs when made with tomato paste.
Keyword bacon cheeseburger casserole, keto casserole, low carb bacon cheeseburger casserole
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