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# Keto Big Mac Casserole
- URL: https://www.courtneyspantry.com/keto-big-mac-casserole/
- Published: 2026-10-12T11:30:00.000Z
- Updated: 2026-10-12T11:29:59.000Z
- Author: Courtney Skye
- Tags: Meals, Recipes

Big Mac cravings, meet your low-carb dinner! 🍔🧀

You know those days when a regular burger just sounds too good to pass up? This casserole brings that familiar fast-food flavor to the table in a cozy, shareable way, without needing a bun. It’s a fun twist on a classic that makes dinner feel a little more exciting. 🤎

The cheesy beef base is packed with savory flavor, tangy pickles, and that signature creamy Big Mac-style sauce. Finished with fresh toppings, this keto Big Mac casserole is a hearty, low-carb way to satisfy your burger cravings without giving up the flavors you love.

**Serving size: 6**

## Ingredients

### Casserole

- 1½ lbs ground beef (680 g)
- 1 small onion, diced (about 70 g)
- 2 cloves garlic, minced (6 g)
- ½ cup chopped dill pickles (about 75 g)
- 2 cups shredded cheddar cheese (226 g)
- 4 large eggs (200 g)
- ½ cup heavy cream (120 ml)
- ¼ cup mayonnaise (60 g)
- 1 tbsp yellow mustard (15 g)
- 1 tbsp Worcestershire sauce (15 ml)
- 1 tbsp sugar-free ketchup (15 g)
- Salt, to taste
- Black pepper, to taste

### Keto Big Mac Sauce

- ¼ cup mayonnaise (60 g)
- 1 tbsp finely chopped dill pickle (about 10 g)
- 2 tsp yellow mustard (10 g)
- 2 tsp sugar-free ketchup (10 g)
- ½ tsp white vinegar (2.5 ml)
- ½ tsp onion powder (1.5 g)
- ½ tsp garlic powder (1.5 g)
- Salt, to taste
- Black pepper, to taste

### Optional Toppings

- Shredded lettuce
- Diced tomato
- Sliced dill pickles

## Directions

1. **Prepare the oven:** Preheat to 350°F (175°C). Lightly grease a baking dish.
2. **Brown the beef:** Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat if needed.
3. **Cook the aromatics:** Add the diced onion and minced garlic. Cook until the onion softens and becomes translucent.
4. **Add pickles and cheese:** Stir in the chopped dill pickles and 1 cup of shredded cheddar. Mix well, then spread the beef mixture evenly in the prepared baking dish.
5. **Make the egg mixture:** In a bowl, whisk together the eggs, heavy cream, mayonnaise, yellow mustard, Worcestershire sauce, sugar-free ketchup, salt, and pepper until smooth.
6. **Assemble:** Pour the egg mixture evenly over the beef. Sprinkle the remaining 1 cup of cheddar cheese across the top.
7. **Bake:** Bake for 30–35 minutes, until the center is set and the cheese is melted and golden. Let the casserole rest for a few minutes before serving.
8. **Prepare the sauce:** While the casserole bakes, combine the mayonnaise, chopped pickle, mustard, sugar-free ketchup, white vinegar, onion powder, garlic powder, salt, and pepper in a small bowl. Stir until smooth.
9. **Finish and serve:** Add shredded lettuce, diced tomato, and sliced pickles if desired. Drizzle with Big Mac sauce and serve warm.

## Storage

Store leftover casserole and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the casserole until hot, then add the cold sauce and fresh toppings before serving.

## MACROS

**Per serving (1½ cups):**

- **Calories:** 698 kcal
- **Fat:** 60 g
- **Protein:** 33 g
- **Total Carbs:** 6 g
- **Fiber:** 1 g
- **Net Carbs:** 5 g