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Low-Carb Bacon Cheeseburger Casserole: A Comfort Food Classic Made Keto-Friendly

Name: Low-Carb Bacon Cheeseburger Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ pounds ground beef; 6 strips bacon, cooked and crumbled; 1 small onion, diced; 2 cloves garlic, minced; 4 large eggs; ½ cup heavy cream; 4 ounces cream cheese, softened; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 1 teaspoon Worcestershire sauce; ½ teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon black pepper; Fresh parsley for garnish

This cozy, crowd-pleasing casserole takes everything you love about a bacon cheeseburger and folds it into a creamy, oven-baked dish that’s perfectly suited to low-carb and ketogenic eating. Ready in about an hour from start to finish, it’s an easy weeknight winner that delivers big on flavor and satisfaction. For a quick reference with measurements and a similar take, see this Low-Carb Bacon Cheeseburger Casserole recipe on AmazingFoodAll.

Why make this recipe
This casserole hits the comfort-food sweet spot without the carbs of a bun and fries. It combines familiar burger flavors—bacon, cheddar, and seasoned beef—with a rich, custardy binder so every bite is hearty and satisfying. It’s also highly adaptable: swap cheeses, add low-carb veggies, or make it ahead for easy meal prep.

Ingredients

1 ½ pounds ground beef
6 strips bacon, cooked and crumbled
1 small onion, diced
2 cloves garlic, minced
4 large eggs
½ cup heavy cream
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
Fresh parsley for garnish

Step-by-Step Guide to Making Low-Carb Bacon Cheeseburger Casserole

Preparation and oven setup

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter, ghee, or nonstick spray so the casserole releases easily after baking.

Cook and prepare the bacon
2. Cook the bacon until crispy. You can fry it in a skillet over medium heat, bake it on a sheet pan at 400°F for 15–18 minutes, or microwave between layers of paper towel. Once crisp, transfer to a paper towel-lined plate, let cool slightly, then crumble into bite-sized pieces. Reserve a tablespoon of the bacon fat (if you like) to sauté the onion and beef for extra flavor, or discard and use the pan as-is.

Sauté aromatics and brown the beef
3. In the same skillet (or a clean one if you removed the bacon fat), add the diced onion and cook over medium heat until translucent, about 4–5 minutes. Add the minced garlic and cook for another 30–45 seconds until fragrant. Increase the heat slightly and add the ground beef. Break it up with a spoon and cook until browned and cooked through, about 6–8 minutes. Drain any excess grease—especially if you didn’t reserve bacon fat—to keep the casserole from becoming oily.

Build the creamy beef layer
4. Reduce heat to low, then stir in the Worcestershire sauce, cubed or softened cream cheese, smoked paprika, salt, and black pepper. Stir constantly until the cream cheese melts and everything becomes a smooth, creamy mixture. Taste and adjust seasoning if needed. Turn off the heat and spread this mixture evenly into the greased 9×13-inch baking dish; this will form the savory base of your casserole.

Mix the egg custard
5. In a medium bowl, whisk together the eggs and the heavy cream until well combined and slightly frothy. This mixture is the custard that will set around the beef and hold the casserole together without adding carbs.

Assemble the casserole
6. Pour the egg-and-cream mixture evenly over the beef layer in the baking dish so it seeps into the nooks and crannies. Sprinkle the shredded cheddar and mozzarella evenly over the top, ensuring good coverage so the cheese melts into a golden crust. Finally, scatter the crumbled bacon across the cheese as the last layer—saving a small handful to sprinkle on individual servings if you like an ultra-crisp finish.

Bake until set
7. Bake the uncovered casserole in the preheated oven for 25–30 minutes. You’re looking for a bubbly, golden cheese top and set edges; a knife inserted into the center should come out mostly clean with just a little moisture. If the cheese is browning too quickly, tent loosely with foil for the last 5–10 minutes.

Rest and finish
8. Remove the casserole from the oven and let it rest for 5–10 minutes before slicing. Resting helps the custard finish setting and makes serving much cleaner. Garnish with chopped fresh parsley for a bright, fresh contrast to the rich flavors.

Serving portioning
9. Cut into 8 generous portions or 10 smaller ones for lighter servings. Serve warm with your chosen sides or toppings.

Notes on timing and make-ahead

If you’re making this ahead, you can prepare the beef mixture and custard separately, refrigerate, then assemble and bake within 24 hours. Alternatively, fully bake and reheat (see storage and reheating tips below).

Best Way to Store Low-Carb Bacon Cheeseburger Casserole

Refrigerator: Store tightly covered or in an airtight container at 40°F (4°C) for up to 3–4 days.
Freezer: Wrap the cooled, fully baked casserole tightly with plastic wrap and foil or place in a freezer-safe container; keep at 0°F (-18°C) for up to 2 months.
Reheating temperature and time: Reheat individual portions in a 350°F (175°C) oven for 10–15 minutes or until warmed through; for microwave reheating, cover and heat on medium power in 30–60 second intervals to avoid rubbery eggs.

Serving Suggestions for Low-Carb Bacon Cheeseburger Casserole

Keep it classic: Serve with a crisp green salad (mixed greens, cucumber, and a vinegar-based dressing) to cut through the richness.
Low-carb sides: Roasted Brussels sprouts, cauliflower mash, or steamed green beans pair well and keep the meal keto-friendly.
Toppings bar: Offer optional add-ins like diced pickles, sliced green onions, a dollop of sugar-free ketchup or mustard, sliced avocado, or a spoonful of full-fat sour cream. These bring in the familiar burger-accent flavors and let everyone personalize their plate.
For gatherings: Cut into small squares and serve on a platter as a hot appetizer—each piece can be skewered with a toothpick and topped with a pickle slice.

tips to make Low-Carb Bacon Cheeseburger Casserole (Q&A format)
Q: How do I keep the casserole from getting watery?
A: Ensure you drain excess grease after browning the beef and don’t overcook vegetables that release water. Also, use full-fat dairy—cream cheese and heavy cream help bind moisture into a stable custard.

Q: Can I make it ahead?
A: Yes. You can assemble it the night before and refrigerate, then bake the next day. If assembling cold, add 5–10 extra minutes to baking.

Q: How do I prevent the cheese from burning while the custard finishes?
A: Tent the casserole with aluminum foil for the last 5–10 minutes of baking if the top is browning too quickly.

variation (substitutions and swaps)

Low-carb veggie boost: Stir in 1–1½ cups of chopped, sautéed low-carb vegetables such as spinach, mushrooms, or diced bell pepper. Sauté them until most of their moisture has cooked off to avoid a watery casserole.
Cheese and flavor swaps: Swap mozzarella for pepper jack if you want a little heat, or use Monterey Jack and smoked gouda for a deeper flavor profile. For a dairy-free variation, omit cream cheese and heavy cream and try a silken tofu or coconut cream binder (note: texture and flavor will change).

FAQs
Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Ground turkey or chicken work fine; brown them well and season generously since they’re milder than beef.

What if I don’t have heavy cream?

Full-fat coconut milk or half-and-half can be substituted, but half-and-half may yield a slightly softer set. Avoid using milk—its higher water content can make the casserole runny.

Q: Is this recipe keto-friendly?
A: Yes. With low-carb ingredients and no breaded components, it fits well into keto and low-carb diets when portioned sensibly.

How should leftovers be served?

Reheat in the oven for best texture, then garnish with fresh chopped parsley or sliced green onions. Leftovers also work cold in a pinch, though the texture will be firmer.

Can I make this in individual ramekins?

Absolutely—divide the beef mixture and custard among greased ramekins and bake for 18–22 minutes or until set. Adjust baking time as needed for smaller portions.

Dietary and ingredient swaps (comparison-style)

Lower saturated fat option: Use 80/20 ground beef rather than 70/30 or substitute half the beef with turkey to reduce saturated fat; keep the cheese amounts to maintain creaminess.
Dairy-free option: Replace cream cheese and heavy cream with a thickened coconut cream and use a dairy-free shredded cheese alternative; expect a different flavor profile but still enjoyable.

Notes on technique and troubleshooting

If the center is still jiggly after 30 minutes, give it a few more minutes—egg custards can need an extra 3–7 minutes depending on oven variance. Avoid overbaking, which can make the eggs rubbery.
For even browning, rotate the pan halfway through baking if your oven has hot spots.

How to scale, prep, and serve for a crowd

To feed a crowd, double the recipe and bake in two 9×13 dishes or one large roasting pan; increase baking time slightly if the depth is greater. For meal prep, make a double batch and portion into individual airtight containers for 3–4 days of ready meals.

Safety and handling

Always cool leftovers to room temperature no longer than two hours before refrigerating. Reheat to an internal temperature of 165°F (74°C) for food safety. When freezing, label with date and reheating instructions.

Diet tips and calorie notes

This casserole is calorie-dense due to cheese and bacon; serving size matters. Pair servings with a large salad or vegetable side to increase volume and fiber while staying within calorie goals. If you’re tracking macros, use precise ingredient labels for exact carb and fat counts.

Wrapping up the cooking process

The magic of this dish is in the balance: savory beef, smoky bacon, creamy custard, and melted cheese. Small steps—browning well, draining grease, and letting it rest—make a big difference in final texture and flavor.

Conclusion

If you want another take on this comforting keto casserole with slightly different seasoning and step-by-step photos, check out this helpful guide to the Easy Keto Low-Carb Bacon Cheeseburger Casserole for ideas and inspiration. For a tested home-cook version with reader reviews and tips, see the Low-Carb Bacon Cheeseburger Casserole Recipe on Allrecipes. Enjoy this savory, satisfying dish as an easy weeknight meal or a make-ahead staple for busy weeks.