Keto Ground Beef Casserole – Cozy, Low-Carb Comfort Food
This Keto Ground Beef Casserole keeps dinner easy, comforting, and on-plan. It’s cheesy, savory, and surprisingly light, with a creamy sauce that ties everything together without a carb-heavy base. If you’re missing those classic casserole vibes, this delivers all the flavor without the pasta or potatoes.
It’s perfect for weeknights, meal prep, or feeding a mixed crowd—keto or not. Grab a skillet, a baking dish, and you’re halfway there.
Keto Ground Beef Casserole - Cozy, Low-Carb Comfort Food
Ingredients
Method
- Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook the beef: Heat a large skillet over medium-high.Add oil, then ground beef. Season with salt, pepper, smoked paprika, and onion powder. Cook until browned, breaking it up as it cooks.Drain excess fat if needed.
- Sauté aromatics: Add diced onion and minced garlic to the beef. Cook 2–3 minutes until fragrant and softened.
- Add veggies: Stir in your low-carb vegetables. If using riced cauliflower or mushrooms, cook until any moisture reduces.If using spinach, wilt it down. Season with a pinch more salt and oregano.
- Boost the flavor: Mix in tomato paste and beef broth. Simmer 2 minutes until slightly thickened.
- Make the creamy base: In a bowl, whisk softened cream cheese, sour cream, heavy cream, and eggs until smooth.Season lightly with salt and pepper.
- Combine: Stir half the shredded cheese into the creamy mixture. Pour this over the beef-and-veg mixture in the skillet and fold together, or combine in a large bowl if your skillet is small.
- Assemble the casserole: Spread the mixture evenly in the baking dish. Top with the remaining shredded cheese.Add a pinch of red pepper flakes if you like heat.
- Bake: Bake uncovered for 20–25 minutes, until the top is golden and the center is set but still a bit creamy.
- Rest and serve: Let it rest 5–10 minutes. Garnish with chopped parsley or chives. Slice and serve warm.
What Makes This Recipe So Good
- Classic comfort, keto-style: You get that cozy, baked casserole texture with zero noodles and minimal carbs.
- One-pan friendly: Brown the beef, mix the filling, and bake—simple steps, big payoff.
- Customizable: Swap veggies, cheese, or seasonings to match what’s in your fridge.
- Protein-packed: Ground beef and eggs keep you full and satisfied.
- Great for leftovers: Holds up well, reheats beautifully, and tastes even better the next day.
Shopping List
- Ground beef: 1.5 pounds (80/20 or 85/15 works best)
- Onion: 1 small, diced
- Garlic: 3 cloves, minced
- Low-carb vegetables: 2 cups total (e.g., riced cauliflower, zucchini, bell pepper, spinach, or mushrooms)
- Cream cheese: 6 ounces, softened
- Sour cream or Greek yogurt (full-fat): 1/2 cup
- Heavy cream: 1/3 cup
- Eggs: 2 large
- Shredded cheese: 2 cups (cheddar, mozzarella, or a blend)
- Tomato paste: 1 tablespoon (adds depth without many carbs)
- Beef broth: 1/4 cup (low-sodium)
- Olive oil or butter: 1–2 tablespoons
- Spices: Salt, black pepper, smoked paprika, dried oregano, onion powder, red pepper flakes (optional)
- Fresh herbs (optional): Parsley or chives for garnish
How to Make It
- Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the beef: Heat a large skillet over medium-high.Add oil, then ground beef. Season with salt, pepper, smoked paprika, and onion powder. Cook until browned, breaking it up as it cooks.
Drain excess fat if needed.
- Sauté aromatics: Add diced onion and minced garlic to the beef. Cook 2–3 minutes until fragrant and softened.
- Add veggies: Stir in your low-carb vegetables. If using riced cauliflower or mushrooms, cook until any moisture reduces.If using spinach, wilt it down. Season with a pinch more salt and oregano.
- Boost the flavor: Mix in tomato paste and beef broth. Simmer 2 minutes until slightly thickened.
- Make the creamy base: In a bowl, whisk softened cream cheese, sour cream, heavy cream, and eggs until smooth.Season lightly with salt and pepper.
- Combine: Stir half the shredded cheese into the creamy mixture. Pour this over the beef-and-veg mixture in the skillet and fold together, or combine in a large bowl if your skillet is small.
- Assemble the casserole: Spread the mixture evenly in the baking dish. Top with the remaining shredded cheese.Add a pinch of red pepper flakes if you like heat.
- Bake: Bake uncovered for 20–25 minutes, until the top is golden and the center is set but still a bit creamy.
- Rest and serve: Let it rest 5–10 minutes. Garnish with chopped parsley or chives. Slice and serve warm.
Keeping It Fresh
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers.Freeze up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Microwave individual portions 1–2 minutes, or reheat covered in a 325°F oven for 15–20 minutes. Add a sprinkle of cheese if it looks dry.
- Meal prep tip: Bake in two smaller dishes so you can eat one and freeze one.
Health Benefits
- Low in carbs: No pasta, rice, or potatoes—just protein, low-carb veggies, and healthy fats.
- High satiety: Protein from beef and eggs plus fat from cheese and cream help curb cravings and support steady energy.
- Nutrient-dense: Veggies add fiber, vitamins, and minerals without spiking carbs.Onions, garlic, and mushrooms bring antioxidants and prebiotic fibers.
- Balanced fats: Using 85/15 beef and full-fat dairy supports ketosis while keeping the dish satisfying.
What Not to Do
- Don’t skip draining excess fat if your beef is very fatty. Too much grease can make the casserole heavy.
- Don’t overload with watery veggies (like zucchini) without cooking off moisture first, or the casserole can turn soupy.
- Don’t overbake: It can dry out and lose that creamy texture. Pull it when the center is just set.
- Don’t use low-fat dairy: It won’t set as well and won’t be as satisfying on keto.
Variations You Can Try
- Tex-Mex: Add chili powder, cumin, and diced green chilies.Use cheddar and pepper jack. Serve with avocado and a dollop of sour cream.
- Italian-style: Swap oregano for Italian seasoning, add a few spoonfuls of sugar-free marinara, and use mozzarella and parmesan.
- Bacon and ranch: Stir in crumbled cooked bacon and ranch seasoning. Top with green onions.
- Mushroom-swiss: Load up on sautéed mushrooms and use Swiss or gruyère.
- Turkey or chicken: Use ground turkey or chicken if you prefer lighter meat, and boost flavor with extra spices.
- Spicy: Add jalapeños, hot sauce, or red pepper flakes for a kick.
FAQ
Is this casserole really keto?
Yes.
It’s built around ground beef, eggs, cheese, and low-carb vegetables, with no starchy fillers. If you track macros, aim for around 4–6 net carbs per serving depending on your veggie mix and cheese.
Can I make it dairy-free?
You can try full-fat coconut milk and a dairy-free cream cheese alternative, then skip the cheese or use a dairy-free melt. Texture will be slightly different, but it still works.
Can I prepare it ahead?
Absolutely.
Assemble the casserole up to the cheese topping, cover, and refrigerate up to 24 hours. Add 5–10 extra minutes of bake time if it goes into the oven cold.
What’s the best cheese to use?
Cheddar and mozzarella are reliable. A blend gives stretch and flavor.
For sharper taste, add parmesan or white cheddar. Shredding your own cheese melts better than pre-shredded.
How do I prevent a watery casserole?
Cook off moisture from vegetables, especially zucchini or mushrooms. Drain beef if needed.
Avoid covering it while baking so steam can escape.
Can I add eggs on top instead of inside?
Yes. Skip mixing eggs into the sauce and crack 4–6 eggs on top before baking. Bake until whites set and yolks are to your liking.
Final Thoughts
Keto Ground Beef Casserole is the kind of dependable recipe that fits busy nights and still feels like a treat.
It’s simple to make, easy to scale, and flexible enough for whatever veggies and cheese you have on hand. Keep it classic or try one of the variations—you’ll get a rich, satisfying dish that keeps carbs low and flavor high. Save this one for your weekly rotation; it’s a keeper.
