Cheese, veggies, and protein, oh-my — this low carb cheeseburger casserole is chockful of all the most hearty and comforting flavors!
It’s perfect for low carb dinners, and (bonus points!!) incredible leftovers all week long — just heat up a slice or scramble with eggs for a quick and easy low carb breakfast casserole.
Low carb casseroles like this one are great to serve for low carb eaters, and everything eaters alike — Serve with toasted buns to satiate the rest of the crowd while you enjoy a meal perfect for your eating plan.
Did I mention this recipe (literally) takes 20 minutes to throw together?! Let’s bake!
What I Love About This Low Carb Cheeseburger Casserole Recipe
Sometimes, all I want is a good-old-fashioned cheeseburger, and this low carb cheeseburger casserole is an awesome way to curb my cravings! Because it’s:
- Quicker to make than a burger
- EASY!
- Protein packed + low carb
- Suuuper cheesy
Tips + Tricks
This is one of those easy keto recipes that’s hard to mess up — not much to it at all. Here are a few tricks to help even more:
- Saute the veggies first. This will prevent them from releasing their liquid in the casserole and making our dinner soggy.
- Breaking up the meat in keto ground beef recipes is most easily done with the tip of your wooden spoon as it cooks and browns. You can also use a meat chopper.
- Add a crunch! As with any hamburger casserole recipe, the cooked ingredients can feel a bit “mushy” if we don’t add a texture to balance it out. I love crushed pork rinds here — they’re super low carb, AND they add a hint of bacon flava! Feel free to use whatever you prefer.
- How to cut more carbs – As you know, there are no carbs in hamburger, and very few in eggs, low carb cheese, and most of the veggies. The highest carb ingredient in our casserole is the onion. Consider using less if you’d like to shave off a few.
Can You Freeze This?
Sure can! I like to freeze individual slices in freezer bags for preportioned meals ready to go.
To reheat, place a slice on a rimmed baking sheet in the oven for 15-20 minutes or until your slice is heated through. This will crisp the top while heating up the center.
Serving Recommendations
Think of your favorite burger toppings, and go WILD! I like to serve this low carb cheeseburger casserole topped (after baking) with:
- Pickles
- Green onions
- Tomatoes
- Low carb ketchup
As mentioned above, if you have non-low-carbers at your dinner table, consider serving their portion with a toasted hamburger bun.
Recipe Variations
Casseroles are pretty customizable because, hello, what doesn’t taste delicious when baked with meat and cheese?! So when it comes to variations here, customize this dish as you would a burger at a burger bar. Some ideas for you:
- Add bacon. Add some crisped and crumbled bacon into the mix for a bacon cheeseburger casserole. Just be sure to check the package for the carbs in bacon, as some products are covered in sugar.
- Add more vegetables. Mix in your burger faves. May sound weird, but I like adding green beans for a low carb crunch in my casseroles, like in my low carb green bean casserole.
- Make it spicy. The siracha added to this dish is mild and hard to taste. If you’re a big fan of spice, crank it up a notch with paprika, chili powder, or jalapenos for a low carb Mexican casserole meets burger recipe.
- Use a different kind of meat. Toss in your ground meat of choice, just be sure it’s cooked through before combining everything. This dish is great as a ground chicken casserole!
- Swap the cheese. Cheddar, pepper jack, use whatever meltable cheese you love.
More Low Carb Casserole Recipes
Casseroles are my favorite way to feed, everyone during busy weeks. Here are a few more recipes to make your life even easier:
- Low Carb Squash Casserole
- Loaded Cauliflower Casserole
- Zucchini Lasagna
- Low Carb Tuna Casserole
- Eggplant Lasagna
Low Carb Cheeseburger Casserole
Print Recipe Pin RecipeIngredients
Casserole:
- 1 Tablespoon Mild Tasting Oil (see notes below)
- 1 Onion diced
- 1 Bell Pepper diced
- 3 Cups Mushrooms sliced
- 1 Teaspoon Kosher Salt
- 1.2 Teaspoon Pepper
- 2 Eggs whisked
- 2 Lbs Ground Beef
- 1 15 Ounce Can Can of Tomato Sauce
- 1 Teaspoon Sriracha
- 2 Teaspoons Garlic Powder
- 2 Tablespoons Swerve or Lakanto (see sweetener notes below) granular
- 3 Cups Mozzarella shredded
- 2 Cups Pork Rinds crushed*
Optional Toppings:
- Pickles diced
- Green Onions sliced
Instructions
- Prep. Preheat oven to 350 F and prepare an 8x8 casserole dish (I used an 8" round casserole dish) with cooking spray.
- Saute veggies. Heat vegetable oil (1 tablespoon) in a large pan over medium heat. Add diced onions (1), diced bell peppers (1), and sliced mushrooms (3 cups). Cook until veggies are soft, and the liquid from the mushrooms has cooked off.
- Assemble. Place veggies in the prepared casserole dish in an even layer. Pour whisked eggs (2) on top. Add cheese (1 cup), and stir to combine with veggies and eggs to form a "crust".
- Cook beef. Add ground beef ( 2 Lbs ) to the pan and cook until no longer pink -- breaking the meat into small pieces as it cooks. Add tomato sauce, 1 (15 Ounce Can), garlic powder (2 teaspoons ), erythritol (2 tablespoons), and sriracha (1 teaspoon) to the pan and stir to combine. Bring the heat in the pan to a boil, then reduce to a simmer and cook for 5-7 minutes, or until hardly any liquid is left. It should look like a sloppy joe type consistency.
- Assemble + Bake. Add meat to the casserole dish in an even layer. Sprinkle mozzarella (2 cups), then crushed pork rinds (2 cups ) on top. Bake in the oven for 20 minutes, or until the cheese has melted. Allow casserole to cool slightly before slicing. Enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- Pickles - Many pickles contain added sugar, check the labels before purchasing a product. We love Vlasic.
- To crush the pork rinds, place them in a large resealable bag, seal it, then hit the bag with a rolling pin until they've reached a bread-crumb like size.
I don’t like or eat mushrooms, what can I use instead of the mushrooms?
Hi Carla! Cauliflower would be a delicious substitute for the mushrooms in this recipe! Hope you enjoy 🙂
This is amazing! Thanks for the recipe!?
Hello Elsa, I’m so happy you enjoyed as much as I do!?
I have a question. The recipe calls for 3 cups of cheese. One cup goes in with the cooked vegetables and then 3 cups go on top before you bake it in the oven. Are there 4 cups of cheese or 3?
Hi Lee Ann! Sorry about that, we recently added measurements to our instructions to make following the recipes a bit easier but must have missed that one–you are correct, there are 3 cups of cheese, and only 2 cups of cheese are using in the topping. Hope you enjoy!
Thank you Lindsey! This was delicious! I’ll be making this again and again!
Yay! SO happy you enjoyed it Leeann 🥳