Keto BBQ Bacon Cheeseburger (Printable Version)

A flavorful one-pan dish with smoky bacon, ground beef, tangy BBQ, and melty cheddar for low-carb meals.

# What You Need:

→ Meats

01 - 8 oz bacon, chopped
02 - 1 lb ground beef (80/20 blend)

→ Vegetables

03 - 1 small yellow onion, diced
04 - 1 small dill pickle, chopped
05 - 1/2 cup cherry tomatoes, halved

→ Sauces & Dairy

06 - 1/2 cup sugar-free BBQ sauce
07 - 1 cup shredded cheddar cheese
08 - 1/4 cup heavy cream

→ Spices & Seasonings

09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon ground black pepper

→ Garnishes

13 - 2 green onions, sliced
14 - 1 tablespoon sesame seeds

# How-To Steps:

01 - In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving approximately 1 tablespoon of bacon fat in the pan.
02 - Add diced onion to the skillet and sauté for 2 to 3 minutes until softened.
03 - Add the ground beef, breaking it up with a spatula. Cook until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Stir in smoked paprika, garlic powder, salt, and pepper until evenly distributed.
05 - Return the crispy bacon to the skillet. Add the chopped pickle and cherry tomatoes. Pour in the sugar-free BBQ sauce and heavy cream, stirring to combine. Simmer for 2 to 3 minutes until slightly thickened.
06 - Sprinkle shredded cheddar cheese evenly over the mixture. Cover the skillet and cook on low heat for 2 to 3 minutes, or until the cheese is melted and bubbly.
07 - Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor layering.
  • It tastes indulgent and restaurant-worthy but fits perfectly into a keto lifestyle without compromise.
  • The combination of crispy bacon, tangy BBQ sauce, and melted cheese creates that burger-stand magic on your stovetop.
02 -
  • Don't drain all the fat from the beef—a little stays in the pan and creates the sauce base, so you only remove the excess if there's a visible pool sitting on top.
  • Pre-shredded cheese melts unevenly because of the anti-caking powder, so this is one time where buying a small block and shredding it yourself actually changes the outcome.
  • Your specific BBQ sauce makes or breaks this dish, so taste it first and adjust the amount if it's sweeter or spicier than you expected.
03 -
  • Medium heat is your friend here—too hot and the cheese burns on the bottom before it melts on top, too low and everything cools down before you finish cooking.
  • If your BBQ sauce tastes too sweet, a squeeze of fresh lemon juice or a teaspoon of apple cider vinegar in the cream mixture balances it perfectly before you add the sauce.
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