The Best Keto Cheeseburger Bowl

A bowl for the bowl! It’s almost time for the Superbowl, and we are making a keto cheeseburger bowl! The best thing about a keto bowl is that you can add whatever toppings you’d like, and they don’t all have to be salad bowls! When creating this, I wanted to capture the true essence of a good burger which to me is a thin smash style burger with a good crust.

Coming in at 5 net carbs, and a total FatUp! This recipe is a really filling meal perfect for OMAD (one meal a day). So if you are headed to the Superbowl party, take it or make it and bring it with you, you won’t feel left out or hungry eating this!

Ingredients to Make A Keto Cheeseburger Bowl

For this cheeseburger bowl, we need ground beef, I chose grass-fed, but any ground beef will work. This bowl can be modified to suit your taste by adjusting the toppings. For example, if you don’t like tomatoes, no problem, leave them out. Omit the things that you don’t enjoy and add the things that you do.

This low-carb cheeseburger bowl features some classic burger flavors including chopped-up smashed burgers, cheddar cheese, white onion, diced tomato, pickles, and lettuce to top it off.

• ground beef
• salt and pepper
• medium cheddar cheese
• onion
• chopped pickles
• tomatoes
• sliced lettuce
• sauce (water, mayo, tomato paste, mustard, allulose, stevia)

Tools for Making Low Carb Cheeseburger Bowls

For this dish, I used a clear oven-safe bowl that I’ve had for years. I am not sure of the exact brand or size. You can use any large ramekin or oven-safe dish you have on hand. However, I recommend around 12-16 ounces keeping in mind that the ingredients will shrink in size as they melt so a 12-ounce dish should work out fine.

How to Make A Keto Cheeseburger Bowl

The most important part of the cheeseburger bowl is the burger itself! A good burger to me requires a crust! A nice sprinkle of salt and pepper and a sear to create that crust, and I’m a happy girl! So let’s take a look at how we get this thing made!

Make the sauce. Add all sauce ingredients to a pan and bring up to a simmer. Reduce by half and then turn off the burner and allow it to cool down.

Weigh it. We use 4 oz patties but adjust according to your macro goals. Weigh it out or eyeball it if you don’t have a scale.

Season. For this recipe, we keep it simple with just salt and pepper, but a little garlic and onion powder is always tasty in my opinion.

Get that crust. In my kitchen, nothing gets that crust quite like the classic cast iron skillet or griddle with the cast iron burger press.

Prep toppings. Get to chopping, dicing, and shredding to ensure your onions, tomatoes, pickles, and cheese are ready to go. I prefer to chop dill pickle slices in a non-uniform way to get some larger and smaller pieces.

Layer your toppings and bake. Start with the cheese, then sprinkle some of the chopped burger meat, then onions, pickles, and sauce. Repeat until all toppings are used.

The Best Keto Cheeseburger Bowl

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• Author: Bridgette Williams
• Total Time: 30
• Yield: 1 1x

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Ingredients

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4 oz ground beef
6 dill pickle slices
3 oz medium cheddar cheese
1/2 cup sliced lettuce
1.5 tbsp diced white onion

2 tbsp diced tomato
sea salt (to taste)
fresh ground pepper (to taste)

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Instructions

1. Make the sauce. Add all ingredients in a small skillet. Mix to combine and bring up to simmer on medium heat. Reduce to about half and allow to cool while we work on the next steps.
2. Prep all toppings. Shred cheese, roughly chop slices of pickles, ice onion. Set aside.
3. Weigh out 4 ounces of ground beef and roll it into a ball. We will smash them in the pan with a cast iron burger press or a smaller heavy bottom pan to create the crust.
4. Sprinkle a blend of salt and fresh ground pepper all around the meat.
5. Preheat oven to 375 degrees.
6. Heat a cast iron skillet on meat high heat until you see a little bit of smoke coming from he pan. Immediately place the meat into the pan. Use a small square of parchment paper if desired between the meat and the press, and press it down into the pan. Leave the weight there until the first side is cooked about 2 minutes undisturbed. Flip and cook 1 more minute.
7. Remove from meat from the pan and roughly chop. Set aside.
8. Get all toppings and lay everything out to layer it up in an oven safe dish. Start with the cheese in the base of the bowl, add burger patty, then onion, pickles and sauce. Repeat until all ingredients are used up.
9. Add bowl to oven and bake for about 15 minutes or until cheese is nice and melted. Onions will still have a little bit of texture. Want an little extra browning on top? Cut the broiler on for a few minutes at the end.
10. Allow to cool for about 10 minutes, top with lettuce and enjoy!

Notes

Don’t have the sweeteners for the sauce? Leave them out or add a pinch of erythritol if you have it.

• Prep Time: 15
• Cook Time: 15

Nutrition

• Serving Size: 1
• Calories: 632
• Fat: 48 g
• Carbohydrates: 5 NC
• Protein: 43

Keywords: cheeseburger

Tips For Making Keto Cheeseburger Bowls

• If you’d like to meal prep a few cheeseburger bowls get your ingredients prepped and layered a day or two in advance. Then wrap them up tightly with plastic wrap so that they are ready for the oven when you are.
• Want to assemble and bake in one night without layering in advance? No problem, cook your burgers and chop ahead, store in an airtight container and you’re set. Layer them up in about 5 minutes on the day you prefer, and pop them in the oven!

How to Store Keto Cheeseburger Bowls Storage 

You can easily store your cheeseburger bowls. Simply cook them as listed in the recipe, let them cool down, remove them from the ramekin, and store them in an air-tight container. Alternatively, you can keep them inside the ramekin dish used to cook. Once cool to the touch, wrap tightly with plastic wrap. Eat them within 2 days.

Variations of Cheeseburger Bowls

• Add bacon and make it a bacon cheeseburger bowl.
• Other toppings: pickled jalapeno, fried egg on top, sauteed onion, or any other keto-friendly options you love.
• Switch up the cheese. Try swiss, provolone, colby or any other cheese you’ve had on a burger in the past.

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