Keto Cheeseburger Casserole

Why This Is Strictly Keto

The bun is gone and nothing replaces it: ground beef, cream cheese, eggs and cheddar form a cheesy, custardy base, while pickles, mustard, tomato and lettuce deliver the classic burger flavors. There is no flour, no breadcrumbs and no sugary ketchup.

Ingredients

• 2 lb (900 g) ground beef (80/20)
• ½ cup finely diced yellow onion
• 2 cloves garlic, minced
• 4 oz (115 g) cream cheese, softened
• 2 tablespoons yellow mustard
• ½ cup chopped dill pickles
• 3 large eggs
• ¼ cup (60 ml) heavy whipping cream
• 2 cups (200 g) shredded sharp cheddar cheese, divided
• 1 teaspoon salt
• ½ teaspoon black pepper

Toppings and Burger Sauce

• 1 medium tomato, diced
• 1 cup shredded romaine lettuce
• ¼ cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickle brine

Instructions

1. Preheat: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Brown the beef: Cook the beef with the onion in a large skillet over medium-high heat until no pink remains, about 8 minutes. Add the garlic, salt and pepper for the last minute, then drain excess fat.

3. Add the creamy base: Stir in the cream cheese, mustard and pickles until the cream cheese melts into the meat. Spread into the baking dish.

4. Pour on the custard: Whisk the eggs and cream together and pour over the beef. Sprinkle with 1½ cups of the cheddar.

5. Bake: Bake 20–25 minutes, until the eggs are set and the cheese is bubbling and browned in spots.

6. Make the sauce: Stir together the mayonnaise, mustard and pickle brine.

7. Top and serve: Scatter the remaining cheddar over the hot casserole to melt, then top with tomato, lettuce and a drizzle of sauce.

Nutritional Info (per serving, approximate)

Tips

• Choose a pickle brine and mustard without added sugar to keep the net carbs low.
• Add the cold toppings after baking so the lettuce stays crisp.
• Leftovers reheat well — store the toppings separately and add them fresh.