Cheesy Keto Cheeseburger Casserole (Family-Friendly Comfort Food)

This cheesy keto cheeseburger casserole takes the flavors of a classic burger—seasoned beef, tangy pickles, melty cheese—and turns them into a casserole the whole family will love. It’s low-carb, satisfying, and straightforward to assemble for weeknight dinners or meal prep.

Works well for leftovers, and you can customize toppings to suit picky eaters. If you’re browsing for more low-carb favorites or tools to make the process even easier, see what’s trending on the site: Trending.

Quick Summary: 45 minutes total (30 active), 6 servings, Difficulty: Easy

Why you’ll love this

• All the cheeseburger flavor in a keto-friendly, grain-free casserole.
• Family-friendly and simple to adapt for picky eaters.
• High in fat and protein for satiety; low in net carbs (~6–8g estimated per serving).
• Great for batch cooking and reheating without losing texture.

Ingredients

• Beef layer
  • 1.5 lb (680 g) ground beef (85–90% lean)
  • 1 small onion, finely diced (optional; about 1/4 cup)
  • 2 cloves garlic, minced
  • 1 tbsp sugar-free ketchup (optional)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1 tsp smoked paprika (optional)
• Base & binding
  • 4 cups riced cauliflower, drained well (fresh or frozen, squeezed of excess moisture)
  • 2 large eggs, lightly beaten
  • 2 tbsp almond flour (optional, for extra binding)
• Cheese sauce & topping
  • 4 oz (115 g) cream cheese, softened
  • 1/2 cup heavy cream
  • 1.5 cups shredded cheddar cheese (reserve 1/2 cup for topping)
  • 2 tbsp butter
• Toppings (optional)
  • Diced dill pickles or sliced pickles
  • Chopped green onions
  • Extra mustard or sugar-free ketchup

Equipment

• 10″ x 7″ (or similar) casserole dish
• Large skillet or sauté pan
• Mixing bowls and a spatula
• Optional: food processor to rice cauliflower, and an immersion blender for ultra-smooth cheese sauce
• For small kitchen upgrades, consider browsing our Keto Cooking Appliances and Kitchen Essentials categories.

Step-by-step instructions

1. Preheat oven to 375°F (190°C). Grease a 10″ x 7″ casserole dish and set aside.
2. Prepare cauliflower rice: If using frozen, thaw and squeeze out excess water using a clean towel or cheesecloth. If using fresh, pulse in a food processor until rice-like.
3. Cook the beef: Heat a large skillet over medium-high heat. Add ground beef and break up with a spatula. Add diced onion and garlic (if using). Cook until beef is browned and most liquid has evaporated. Stir in Worcestershire, Dijon, salt, pepper, and smoked paprika. Remove from heat and drain any excess fat if needed.
4. Make the base: In a large bowl, combine the drained cauliflower rice, beaten eggs, and almond flour (if using). Season lightly with salt and pepper. Press mixture evenly into the bottom of the prepared casserole dish to form a base layer.
5. Assemble beef layer: Spread the cooked beef evenly over the cauliflower base.
6. Prepare cheese sauce: In a small saucepan over low heat, warm the cream cheese, heavy cream, butter, and 1 cup shredded cheddar, stirring until smooth and combined. Do not boil. Alternatively, microwave in short bursts, stirring between, until smooth.
7. Finish casserole: Pour the cheese sauce evenly over the beef layer, then sprinkle the reserved 1/2 cup cheddar on top.
8. Bake: Place casserole in the oven and bake 18–22 minutes, until cheese is bubbly and edges are golden. If you want more browning, broil 1–2 minutes—watch carefully.
9. Rest and top: Let rest 5 minutes. Add chopped pickles, green onions, and extra mustard or sauce as desired. Slice and serve warm.

Tips for best results

• Drain cauliflower rice thoroughly—excess moisture can make the base soggy.
• Brown the beef well for deeper flavor; a little fond on the pan adds savory notes.
• For creamier sauce, warm cream and cream cheese slowly and whisk to avoid lumps.
• To save time, use riced cauliflower from the freezer and thaw/squeeze while you brown the beef.
• If planning ahead, this casserole reheats well—see storage tips below; consider prepping portions for Meal Prep.

Substitutions and swaps

• Ground turkey or ground pork can replace beef for a lighter or different flavor.
• Cauliflower rice can be swapped for 3 cups shredded cabbage (cooked and well-drained) for a different texture.
• Dairy-free option: Use full-fat canned coconut cream in place of heavy cream, and swap cream cheese and cheddar for firm dairy-free cheeses that melt well. Note texture and flavor will differ.
• Nut-free binder: Replace almond flour with 1–2 tbsp of ground flaxseed (slightly different texture).
• Missing cream cheese? A mix of mascarpone and a bit more shredded cheese can work. For baking or crust-like swaps, see tools in Keto Baking.
• New to keto? Check our Starter Essentials for pantry basics that make swaps easier.

Serving ideas

• Serve with a simple green salad dressed in olive oil and lemon to add freshness without carbs.
• Top individual portions with extra pickles, chopped bacon, or sliced avocado for richness.
• Offer sugar-free condiments at the table so each person customizes their portion.
• Pair with crunchy low-carb sides or crackers from our Keto Snacks selection for dipping or crunch.

Storage and meal prep

Allow casserole to cool to room temperature before storing. Portion into airtight containers and refrigerate up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months—wrap tightly or use freezer-safe containers.

To reheat: thaw overnight in the refrigerator if frozen. Reheat covered in a 350°F (175°C) oven for 15–20 minutes (less if thawed) until heated through. For single portions, microwave 60–90 seconds, then finish under the broiler or in a hot skillet for extra crispness.

For organized meal prep and storage solutions, check helpful items in our Keto Storage & Organization category.

Estimated Nutrition (per serving)

Note: Nutrition below is an estimate and will vary with ingredient brands and portion sizes.

• Calories: ~420 kcal
• Protein: ~28 g
• Fat: ~33 g
• Total Carbs: ~7 g
• Fiber: ~2 g
• Estimated Net Carbs: ~5 g

FAQ

• Is this recipe keto-friendly?
  Yes—this recipe is designed to be low in carbs by using cauliflower rice and high-fat dairy. The estimated net carbs per serving are around 5–8 g depending on exact ingredients used.
• Can I make this ahead?
  Yes. Assemble and refrigerate, then bake when ready. You can also fully bake, cool, and freeze portions for later.
• How do I avoid a soggy base?
  Make sure the cauliflower rice is well drained and squeeze out excess moisture. Slightly over-browning the base in a hot oven helps firm it up.
• Can I make this dairy-free?
  Yes—use coconut cream and dairy-free melters in place of cream and cheeses. The texture and flavor will differ, so adjust seasoning to taste.
• Can I add vegetables?
  You can add low-carb veggies like bell pepper or mushrooms, but cook them first to remove excess moisture before adding to the beef layer.

This Cheesy Keto Cheeseburger Casserole is a comforting, practical dinner that simplifies classic flavors while keeping carbs low. It’s easy to adapt, reheats well, and makes a reliable family-friendly meal—perfect for busy weeknights or batch cooking.