Keto Big Mac Casserole

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