Today I’d like to share one of the all time favourites from the KetoDiet App, my Bacon & Cheeseburger Casserole. You can now enjoy all the flavours of a cheeseburger in this delicious low-carb casserole!
Hands-on15 minutesOverall1 hour
Nutritional values (per serving)
Total Carbs 8.3 grams
Fiber 2.4 grams
Net Carbs 6 grams
Protein 34.7 grams
Fat 58.3 grams
of which Saturated 25.8 grams
Energy 697 kcal
Magnesium 78 mg (20% RDA)
Potassium 601 mg (30% EMR)
Macronutrient ratio: Calories from carbs (3%), protein (20%), fat (77%)
Ingredients (makes 6 servings)
2 tbsp ghee (30 g/ 1.1 oz)
3 cloves garlic, minced
1 medium onion, sliced (110 g/ 3.9 oz)
1.1 lb ground beef (500 g)
1 cup sliced pickled cucumbers (142 g/ 5 oz)
1 tbsp Dijon mustard (15 g/ 0.5 oz) – you can make your own
2 tbsp sugar-free ketchup or tomato paste (30 g/ 1.1 oz)
7 oz canned chopped tomatoes (200 g)
¾ cup almond flour (75 g/ 2.7 oz)
2 cups grated cheddar (225/ 8 oz)
2 tbsp chopped parsley
3 large eggs
½ cup heavy whipping cream (120 ml/ 4 fl oz)
½ tsp sea salt or pink Himalayan salt
¼ tsp black pepper
5-6 thick-cut bacon slices or 10-12 thin-cut bacon slices (180 g/ 6.4 oz)
Tip: If you want to make this recipe nut-free, you can substitute the almond flour with ⅓ cup (40 g/ 1.4 oz) coconut flour.
Preheat the oven to 360 F / 180 C. Grease a large pot with ghee. Peel and slice the onion and finely chop the garlic. Add to the pot and cook until fragrant for about 5 minutes over a medium-high heat. Stir to prevent burning
Place the beef in the pot with onion and garlic and cook for a few minutes until browned from all sides.
Add the sliced pickled cucumbers.
Add the mustard, ketchup, …
… canned tomatoes, chopped parsley …
… and almond flour. Mix to combine well. Take off the heat and set aside.
Crack the eggs in a bowl and add heavy whipping cream. Season with salt and pepper and whisk using a fork.
Place the warm cheeseburger mixture into a large baking dish.
Add the grated cheddar cheese, pour over the egg & cream mixture and stir with a spatula.
Place in the oven and bake tor 25 minutes at 360 F / 180 C. Then, top with sliced bacon and place back in the oven for another 15-20 minutes.
Once done, place on a rack and leave to cool down for 10-15 minutes.
Serve with crispy greens and more pickled cucumbers. Store in the fridge for up to 5 days or freeze for up to 3 months and reheat as needed.