Keto bacon burger casserole

Keto bacon burger casserole

A cheeseburger in keto paradise? Sure. Put your "two all beef patties, special sauce, tomatoes, cheese, pickles..." AND bacon into a keto casserole. Then dig in and enjoy!

Keto bacon burger casserole

A cheeseburger in keto paradise? Sure. Put your "two all beef patties, special sauce, tomatoes, cheese, pickles..." AND bacon into a keto casserole. Then dig in and enjoy!
4 servingservings


  • 7 oz. 200 g bacon, diced
  • 1 lb 450 g ground beef
  • 2 2 dill pickle, finely choppeddill pickles, finely chopped
  • 2 2 tomato, dicedtomatoes, diced
  • 1 1 garlic clove, mincedgarlic cloves, minced (optional)
  • salt and pepper
  • 7 oz. 200 g (425 ml) shredded cheddar cheese
  • 2 2 eggeggs
  • 1 cup 225 ml heavy whipping cream
  • 2 tbsp 2 tbsp unsweetened tomato sauce
  • 4 oz. 110 g lettuce
  • 2 tbsp 2 tbsp olive oil


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Grease a 2-quart 9” round casserole dish.
  2. In a large frying pan, fry the bacon over medium heat until crispy. Set bacon aside, reserving fat in pan.
  3. Add ground beef to the same pan and increase the heat slightly. Fry while stirring until the ground beef is cooked through.
  4. Add dill pickles and tomatoes to the pan along with minced garlic, salt, pepper and 2/3 of the cheese.
  5. Add ground beef mixture and bacon to the casserole dish.
  6. Mix eggs, cream and tomato sauce in a small bowl. Season to taste.
  7. Pour the egg mixture over the ground beef and add the rest of the cheese on top.
  8. Bake for 20-25 minutes or until the casserole turns golden brown.
  9. Serve with lettuce and olive oil.


Want onions with that? Perhaps a thin slice, raw, served as a garnish? An 1/8" thick slice of a medium onion adds about 1g net carbs.

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  1. Aiva
    It's really delicious! It will nicely pair with cauliflower "rice!"
  2. Barbara R.
    This looks awesome! Does anyone know if you can freeze this, since it has cream in it? I'm having hip replacement surgery soon and need to batch cook so I can stay keto during my recovery.
  3. Victoria
    I've made similar dishes and have frozen them successfully, so I think you're safe freezing this. There are a lot of frozen meals with cream, milk in them =)
  4. Jan
    How big is a serving size? Or, how many does the recipe serve?
    Reply: #36
  5. Denise
    Recipes on this site show the number of servings right above the ingredients list. (between the title word "Ingredients" and the actual list)
    This recipe is written for 4 servings. You can change the number of servings using the little down arrow beside the number to change it to a different number of servings. When you do, the quantity of ingredients adjusts automatically.
  6. charity power
    what is a servings size
  7. Karen
    This was delicious. I made the recipe for 4, but divided it into 6 servings, as the protein is too high for me. I used canned diced tomatoes rather than fresh and a mixture of cheeses I had on hand rather than cheddar. Very filling. It paired well with lettuce. I might consider adding more seasoning, like onion powder, seasoned salt, etc, next time.
  8. Andrew
    The flavour was good, but the presentation was terrible. The bacon and beef grease interacted with the cheese and made it look like dog food.
  9. Richard
    I have made this several times. The first time I did not drain any of the fat, the other times I did. It is great. My husband and I love it and have snuck some "diet" food in on our kids. Highly recommend
    Reply: #21
  10. Kari Hess
    Just made this tonight for the first time. As we'd made Fat Head pizza last night, I had left over Italian sausage so I substituted 1/2 of the ground beef for the sausage. It added a really great flavor. I did drain the meat prior to adding to it and I agree that I think that is a necessary step that is missing from the recipe, also added a little onion powder. My husband and I both loved this meal and I'll admit...I wasn't expecting much.
  11. Tatiana
    This is my favorite meal of all. I love each of the ingredients and I love the casserole as a whole. I use the recipe for 4 servings and that's enough for 5 lunches at work. It may not look like haute cuisine, I agree, but for me it's absolutely delicious and if you saw me and my colleagues, you'd say that in our office canteen I'm the happiest person :)
  12. Wendyh
    Is there a breakdown of calories, fats, and protein. All I can see is carbs per serving.
  13. Carole
    Yet another win-win recipe from the casserole section! Excellent combination of ingredients, and I've added it to my growing list of favorites. I made the recipe exactly as written except I added some chopped red onion to the meat mix. I got some thick apple cherrywood bacon at the store, and it added wonderful flavour. Very tasty, and everyone liked it.
  14. Timi
    this is amazingly tasty! XX
  15. Brenda
    Doubled the recipe,
    Loved the flavor, used Turkey burger, so no grease, but still wasn't the best looking.
    Not that i care, but next time, I'll just try the single recipe.
  16. Sarah M
    Are the nutrition facts for the whole thing or for a single serving?
    Reply: #17
  17. Peter Biörck Team Diet Doctor
    Hi Sarah!

    They are per serving.

    Are the nutrition facts for the whole thing or for a single serving?

  18. Christine E Cilley
    What size dish do you bake this in?
  19. Karen
    Is it whole pickles, or pickle slices?
  20. Katlyn
    I made this last week and it came out very wet...maybe from the tomatoes and pickles? Any suggestions on how to prevent this? It had good flavor, so I would love to try it again.
  21. Katlyn

    I have made this several times. The first time I did not drain any of the fat, the other times I did. It is great. My husband and I love it and have snuck some "diet" food in on our kids. Highly recommend

    When I made it last week it came out very "wet". Did you you have a similar problem the first time you made it?? Maybe draining the fat is the answer to my problem!

  22. Erynn
    It’s taking mine almost an hour to cook.... it’s very liquidy- anyone else have this problem?
  23. scarper
    Too greasy and liquidy!!
  24. Macs
    This was great and so delicious I will add cayenne pepper or something next time for a bit more oomph. Made for 4 serves but got 6 easily. Froze 2 and they defrosted and reheated beautifully. One thing, i did drain the excesss liquid out and im glad i did, made for a nice firm dish rather than too sloppy. I didn't add onion.
  25. Sarah Lee
    I set it to 4 servings, but how much is an actual serving size?
  26. Claire C.
    Recently made this and I thought it was very good and very reminiscent of having a cheeseburger while being quite quick and easy to make and grab and go with it. Made several servings. Would recommend.
  27. Lex
    Good gravy, Marie! You're not supposed to "drain the fat"! It's supposed to be 91g of fat per serving (79%). I found two things made it too liquid. The tomatoes used and the bacon needs be cooked to reasonably well done. Some bacon has a lot of water/brine, particularly thinly presliced. Use two Roma tomatoes. If still too much, cut it to one. Personally, the liquid makes this something akin to a wet meatloaf type casserole, which is fine by me. I used less cheese in it and more on top. That makes it look more like its picture. I prefer good taste to fancy presentation.
  28. Carl
    Ok, I made this dish tonight for supper. I drained the grease on both the bacon and hamburger. I have had to bake it now for over 40 min, due to it still being to liquidy. Maybe next time, I'll add less cream, and 1 egg.
  29. Rosey
    Has anyone tried this in a slow cooker?
    Reply: #51
  30. jeff
    One of those obsessively tasty recipes that I must have as much as possibly until I cannot stand it … then I wait a month or two and obsess again. I pretty much double all these recipes so I can use leftovers as lunches and precooked dinners after long work hours. This is still tasty cold in the lunchbox.
  31. Charles Ray
    I don’t get the part with the eggs,cream and paste. Won’t that just make scrambled eggs on top? Or is that the special sauce?
  32. Beverley
    Delicious! Another family favorite!
  33. Beverley
    Delicious! Another family favorite for sure!
  34. Kathryn
    This is by far my favorite Keto casserole! I bake it, let it cool stove top then put it in the frig to thicken. Then it can be easily cut into portions and frozen. Online you can find the original McDs special sauce recipe which is now public domain. I top a serving with one T. of this sauce and...Heavenly!
  35. dennis
    Added sauted onions and mushrooms (cooked in the bacon grease) and omitted the tomatoes and had the pickles on the side....found it VERY rich. Too rich for me. Hubby enjoyed it but thinks next time maybe either less sauce or drain the meat even more than I did. Either I will eliminate the sauteed veggies or decrease the sauce in efforts to decrease its richness.
  36. Carlos
    How many slices of this casserole is considered one serving? Very confused. Thanks in advance
    Reply: #37
  37. Kristin Parker Team Diet Doctor
    It depends on how big your slices are! As written, this casserole makes 4 servings.
  38. Lisa
    Made this tonight for the first time. Loved it. Drained it a little when I took it out the oven. I used 100g of cherry tomatoes instead of 2 whole and extra thick cream which I think helped it not be to oily. Just divided into 4 equal portions. Even hubby liked it .
  39. Kari
    Turned out like soup, terrible. Two bites and I couldn’t swallow the second bite. It was like grease soup. I may consider trying it again but definitely put some seasoning in (was seasoning omitted from the recipe because it says add the seasonings but there are none) and drain some grease off it.
  40. Lisa
    I made this tonight. Cooked the bacon and onions first, put into the baking dish then put into the oven while I cooked the meat and continued the recipe from there. I didn't grease the baking pan, and I used a slotted spoon when taking the meat out of the pan to get as much of the grease/liquid out as possible. I layered the meat mixture on on top of the bacon. I also use 90/10 ground sirloin. Still very flavorful but not a wet mess when it was time to serve. Mine too served 6 very generous portions. I didn't bother with the lettuce or the olive oil. I did bring out the Frank's Red Hot sauce and sprinkled some Cajun seasoning on the meat with the salt & pepper. This recipe is definitely a keeper.
  41. Bob
    Can someone tell me why I followed all of the instructions correctly and the recipe took way longer than 15-20 minutes at 400 degrees. It never "set up" like a casserole should. I've looked up other casserole recipes on other sites with similar ingredients and portion sizes and they said the total cooktime is anywhere from 2.5-3.5 hours. Why is the cooktime so vastly different for this recipe?
  42. Paul
    This is one of my favourite tasty meals, made it twice now and can't wait till next week to make it again. I can't understand people draining the fat as it's 'too liquidy' I've never had a solid casserole before
  43. Kaz
    I made this for the first time tonight and OH MY GOSH was it good! I had a tin of crushed tomatoes in the pantry so I substituted the tomato and tomato paste with this instead. I drained the meat mixture before putting it in the baking dish and put half the cheese in the meat and the other half on top of the egg mixture. It turned out perfect. I divided the dish into six servings rather than four and ate it with a big salad. This was a very tasty and satisfying dish. Definitely will make this again.
  44. Tammy
    This is absolutely delicious!
  45. Tiffany
    We just made this and it was horrible. There was no mention in the instructions to remove the grease from the bacon and ground beef so it was basically a grease bowl. The cheese on the top did not help and I think the egg mixture split as it was all curdled. Taste wise, it tasted like a burger but the look and feel in the mouth turned us off. If I was to attempt to make this again, I would definitely drain the oil and fat. We are very good cooks in the non Keto world but when it comes to this kind of cooking, we rely a lot on the recipes as we are not sure what it is supposed to look like. We were disappointed with this one. My husband will still eat it for lunches but I will have to find a plan B.
  46. Julie
    I wish I had read the comments before I made it ! I didn't drain it but I will before I portion it and freeze it , I'm hoping as the cream is mixed with eggs it will freeze ?
  47. Amanda
    I made this last night. I didn't drain it, but I like to keep the fat so I'll be full longer. I only ate 1/2 serving for lunch today w/ 1.5 cups lettuce, and I'm still comfortably full. It's a great meal, and perfectly balanced in ratio (like all DD recipes). I'll definitely hang onto this one.

    The only change I'd make, as I make with many DD recipes, I don't preheat the oven first thing. I usually wait until everything is at least chopped/prepped before heating up the oven. Otherwise it's preheating way too long, and I like to keep my energy use down.

  48. Amanda
    I made this for my lunches this week. Followed the recipe exactly except that I added a shake of dehydrated onions to the beef. Did not drain, but had used relatively lean farmers market bacon and ground beef. Excellent consistency and taste. Not wet or mushy. Made 6 servings from the recipe as written, maybe should have aimed for 5. 4 would have been too generous for me. This one is a keeper!
  49. Marsha
    I didn’t have enough cheese to grate so I added cheddar cheese curds to the mix after I drained it and put a little grated cheddar on top. Also added some onion and a little mustard to the mix. Hubby says DEFINITELY a keeper!
  50. Sandra
    Very nice! It was just like lasagne coming out of the pan. I didn't drain fats and used fresh tomatoes. Maybe people finding it too liquidy used canned tomatoes? They are full of juice so would water it down. Definitely a keeper.
    Reply: #55
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