EASY KETO CHEESEBURGER CASSEROLE! How to Make The BEST Keto Casserole Recipe! ONLY 3 NET CARBS!

Ingredients

• 2.5 pounds Ground Beef (80% lean; can use 2 lb if needed)
• 0.25 cup Onion (Diced; white or yellow onion)
• 8 pieces Radishes (Daikon or turnip radish works; peeled and diced (about 1 cup))
• 0.5 teaspoon Garlic (Minced)
• 1 teaspoon Salt (Kosher or table salt)
• 1 teaspoon Black Pepper (Freshly ground)
• 8 ounces Cream Cheese (Full‑fat, softened)
• 0.25 cup Sugar‑Free Ketchup (Brand such as Hunt’s No Sugar Added)
• 1.5 tablespoons Yellow Mustard (For the casserole mixture)
• 8 ounces Shredded Cheese (Cheddar or mozzarella, shredded)
• 3 tablespoons Mayonnaise (Full‑fat)
• 1 tablespoon Mustard (For the topping dressing)
• 2 teaspoons Pickle Juice (From dill pickles)
• 2 cups Lettuce (Mixed greens or romaine, shredded)
• 1 medium Tomato (Sliced)
• 4 slices Pickles (Dill pickles, sliced)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 350°F

2. Prep Vegetables

   Dice the onion, peel and dice the radishes into bite‑size pieces, and mince the garlic.

   Time: PT10M

3. Brown the Beef and Veggies

   Heat a large skillet over medium‑high heat. Add the ground beef, onion, radishes, garlic, 1 tsp salt, and 1 tsp pepper. Cook, breaking up the meat, until the beef is browned and the radishes are softened, about 8–10 minutes.

   Time: PT10M

   Temperature: Medium‑high heat

4. Incorporate Cream Cheese

   Reduce heat to low and stir in the 8 oz softened cream cheese until fully melted and the mixture is creamy.

   Time: PT3M

5. Add Condiments

   Stir in ¼ cup sugar‑free ketchup and 1.5 tbsp yellow mustard until evenly combined.

   Time: PT2M

6. Transfer to Baking Dish

   Spread the beef mixture into the prepared 9x13‑inch baking dish and sprinkle the shredded cheese evenly over the top.

   Time: PT3M

7. Bake and Broil

   Bake in the preheated oven for 15 minutes. Then switch to the broiler on high for 2–3 minutes, watching closely, until the cheese is golden‑brown and bubbly.

   Time: PT18M

   Temperature: 350°F

8. Make the Dressing

   While the casserole bakes, combine 3 tbsp mayonnaise, 1 tbsp mustard, and 2 tsp pickle juice in a small bowl. Mix until smooth.

   Time: PT3M

9. Assemble and Serve

   On each plate, place a bed of lettuce, top with a generous scoop of the baked casserole, add tomato slices and pickle slices, then drizzle the mustard‑pickle dressing over the top.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

5 g (net)

Fat

25 g

Fiber

2 g