Keto Cheeseburger in a Bowl

Looking for a quick and easy dinner recipe that won't spike your blood sugar?

This keto dinner recipe is inspired by a classic bunless cheeseburger but instead of serving the toppings on a beef burger patty, I cooked all of the ingredients in one skillet, and then baked with shredded cheddar topping. It may not look as pretty as deconstructed cheeseburgers but it surely tastes amazing!

This Keto Cheeseburger in a Bowl is a great option for busy weeknights and your weekly meal prep. If you're cooking just for yourself, you've got your dinner sorted for the next few days, all in just half an hour!

If you're cooking for the whole family, it's easy to double the batch, plus any leftovers can be stored in the fridge for several days, or in the freezer for up to three months.

If you like this recipe, you may also enjoy:

• Keto Crack Slaw - Egg Roll in a Bowl
• Keto Spring Bowl in a Bowl
• Keto Brussels Sprout & Sausage Crack Slaw

Step-by-step

1. Dice the onion and mince the garlic. Cut the zucchini into about 1 cm (¹/₂ inch) cubes, and the pickles (gherkins) into about ¹/₂ cm (¹/₄ inch) cubes.

   

2. Place onion in a skillet greased with avocado oil (or ghee). Cook for 3 to 5 minutes until fragrant. Add the garlic and cook for 30 seconds. Add the ground beef and use a spatula to break into pieces.

   

3. Cook until mostly browned, and then add the tomatoes, tomato paste and Dijon mustard. Stir to combine and add the pickles.

   

4. Add the zucchini and stir to combine. Cover with a lid and cook until the zucchini is tender, 12 to 15 minutes.

   

5. Season with salt and pepper to taste. Top with shredded cheddar, place under a broiler and ocok on high for 3 to 5 minutes, until the cheese is melted and lightly browned. (You can skip the browning and simply let it melt by cooking on low for another 5 minutes.

   

6. To serve, optionally sprinkle with spring onion, chives or parsley.

   

7. To store, let it cool down and refrigerate for up to 4 days. Reheat before serving.

   

Recipe

Keto Cheeseburger in a Bowl

★★★★☆4.3 (49 ratings)

This is a great keto dinner recipe for busy weeknights. Enjoy all of the flavor of your favorite American take ...

Hands on

15m

Overall

30m

Servings

4

7.2 g

Net carbs

30.8 g

Protein

42.3 g

Fat

543

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• ¹/₂ medium yellow onion, diced (55 g/ 1.9 oz)
• 2 cloves garlic, minced
• 2 tbsp virgin avocado oil or ghee (30 ml)
• 500 g ground beef (1.1 lb)
• 2 large zuchini, diced (600 g/ 1.3 lb)
• 3 to 4 medium pickles (gherkins), diced (85 g/ 3 oz)
• ¹/₂ can canned tomatoes (200 g/ 7.1 oz)
• 2 tbsp tomato paste (30 ml)
• 1 tbsp Dijon mustard (15 ml)
• sea salt and pepper, to taste
• 1 cup shredded cheddar cheese (113 g/ 4 oz)
• Optional: spring onion, chives or parsley to serve

Instructions

1. Dice the onion and mince the garlic. Cut the zucchini into about 1 cm (¹/₂ inch) cubes, and the pickles (gherkins) into about ¹/₂ cm (¹/₄ inch) cubes.

2. Place onion in a skillet greased with avocado oil (or ghee). Cook for 3 to 5 minutes until fragrant. Add the garlic and cook for 30 seconds. Add the ground beef and use a spatula to break into pieces.

3. Cook until mostly browned, and then add the tomatoes, tomato paste and Dijon mustard. Stir to combine and add the pickles.

4. Add the zucchini and stir to combine. Cover with a lid and cook until the zucchini is tender, 12 to 15 minutes.

5. Season with salt and pepper to taste. Top with shredded cheddar, place under a broiler and ocok on high for 3 to 5 minutes, until the cheese is melted and lightly browned. (You can skip the browning and simply let it melt by cooking on low for another 5 minutes.

6. To serve, optionally sprinkle with spring onion, chives or parsley.

7. To store, let it cool down and refrigerate for up to 4 days. Reheat before serving.

Nutrition per serving, about 225 g/ 8 oz

Carbs 5%Protein 23%Fat 72% of calories

Net carbs

7.2 g

Total carbs

10.5 g

Fiber

3.3 g

Sugars

6.7 g

Protein

30.8 g

Fat

42.3 g

Saturated fat

15.8 g

Calories

543 kcal

Sodium

1,083 mg · 47.1% RDA

Magnesium

68 mg · 17.1% RDA

Potassium

941 mg · 47% EMR

Nutrition by ingredient

Per about 225 g/ 8 oz	Net carbs	Protein	Fat	kcal
Onion, brown (yellow), raw	0.9 g	0.1 g	0 g	5
Garlic, fresh	0.5 g	0.1 g	0 g	2
Avocado oil, extra virgin	0 g	0 g	7 g	62
Beef, minced (ground), raw, grass-fed	0 g	21.5 g	25 g	318
Zucchini (summer squash, courgette)	3.2 g	1.8 g	0.5 g	26
Pickles, cucumber, dill or kosher dill	0.3 g	0.1 g	0.1 g	3
Tomatoes, canned (unsweetened)	0.8 g	0.4 g	0.1 g	8
Tomato purée (paste, unsweetened)	0.5 g	0.1 g	0 g	3
Dijon mustard	0.1 g	0.1 g	0.1 g	2
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Cheddar cheese	0.9 g	6.5 g	9.4 g	114
Total	7.2 g	30.8 g	42.3 g	543

Serving size about 225 g/ 8 oz

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free