This Keto Cheeseburger Pie tastes just like a cheeseburger! It’s made without bisquick or weird ingredients and is perfect for meal prep for the week.
There are so many creative ways to eat a burger in the non-traditonal sense. You make a bunless or lettuce wrapped burger or even make this popular paleo hamburger skillet.
When I first started toying around with making a cheeseburger pie, I kept seeing that a popular ones were White Castle Pie and the ones made with bisquick. I wanted to challenge that recipe to see if I can make it without bisquick so I can enjoy it in my keto friendly lifestyle.
You’ll Need These To Make Keto Cheeseburger Pie:
- Ground Beef – I tend to go with an 80/20 blend but I wouldn’t buy a higher fat content then that!
- Eggs – This binds the whole pie together
- Cheddar Cheese – it puts the cheese in cheeseburger! Feel free to use your favorite cheese
- Almond Flour – this makes the pie feel like there is a crust or bun. It adds a great density to the pie that is absolutely healthy!
- Chopped Dill Pickles – These are sprinkled throughout the beef mixture making sure that every bite tastes like a burger
- Tomato Paste – gives a deep flavor similar to ketchup
- Worcestershire or Coconut Aminos – furthers the umami flavor of the beef!
- A Pie Pan – cook this recipe in a oven safe pie pan to keep its pie shape
This recipe is fantastic with a side of my Paleo Thousand Island Dressing.
Whole30 Cheeseburger Pie
To make this recipe compliant with the Whole30 Reset, simply omit the cheese and make sure you use coconut aminos.
Dairy Free Cheeseburger Pie
Omit the cheese for a burger pie. Alternatively, you could use a dairy free cheese such as Daiya brand or CHAO. Remember, this recipe contains eggs which are not considered dairy and can not be substituted for anything else.
Vegetarian Cheeseburger Pie
Use a ground beef substitute like those from Lightlife or Impossible Burger.
How To Make Keto Cheeseburger Pie
- Preheat oven to 350
- In a large skillet, heat up 1 tsp avocado oil over medium high heat. Add ground beef and cook until it begins to brown.
- Add in dried minced onion, garlic powder, tomato paste, chopped dill pickles, and Worcestershire or coconut aminos and mix until everything is evenly combined.
- Add meat mixture to the bottom of a greased pie pan.
- In a medium sized bowl, whisk together cheddar cheese, eggs and almond flour until combined evenly.
- Pour egg, cheese and almond flour mixture on top of the ground beef mixture evenly.
- Bake for 30 minutes or until egg mixture is cooked all the way through.
- Let cool for 10 minutes, slice and serve hot with a side of ketchup, mustard and pickles.
Recipe Questions and Tips:
- How Long Will This Last? cheeseburger pie will last up to a week in the fridge in an air tight container.
- Can I freeze Cheeseburger Pie? if you seal portions in plastic bags and remove all the air, this will last in the freezer for up to 2 months. Be aware that the texture of the eggs may change because of thawing. Once ready to eat, thaw in fridge for 24 hours and reheat in microwave, stove or Air Fryer.
- Want Bacon Cheeseburger Pie? Cook up some bacon, chop it up and add to egg mixture for a bacon burger
- Can I Use Coconut Flour In Place Of Almond Flour? Unfortunately not. Coconut flour has a much different texture and taste and will not go well with this recipe. You could take out the almond flour completely and make it a fritatta style pie instead.
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Keto Cheeseburger Pie
This Keto Cheeseburger Pie tastes just like a cheeseburger! It's made without bisquick or weird ingredients and is perfect for meal prep for the week.
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Servings: 8 servings
Calories: 318kcal
Ingredients
- 1 pound Ground Beef
- 6 Eggs
- 1 cup Shredded Cheddar
- ½ cup Almond Flour
- ¼ cup Chopped Dill Pickles
- 2 tsp Worchestershire or Coconut Aminos
- 2 tbsp Tomato Paste
- 2 tsp Dried Minced Onion
- 1 tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- 2 tsp Avocado Oil
Instructions
- Preheat oven to 350
- In a large skillet, heat up 1 tsp avocado oil over medium high heat. Add ground beef and cook until it begins to brown.
- Add in dried minced onion, garlic powder, tomato paste, chopped dill pickles, and Worcestershire or coconut aminos and mix until everything is evenly combined.
- Add meat mixture to the bottom of a greased pie pan.
- In a medium sized bowl, whisk together cheddar cheese, eggs and almond flour until combined evenly.
- Pour egg, cheese and almond flour mixture on top of the ground beef mixture evenly.
- Bake for 30 minutes or until egg mixture is cooked all the way through.
- Let cool for 10 minutes, slice and serve hot with a side of thousand island dressing.
Video
Notes
- How Long Will This Last? cheeseburger pie will last up to a week in the fridge in an air tight container.
- Can I freeze Cheeseburger Pie? if you seal portions in plastic bags and remove all the air, this will last in the freezer for up to 2 months. Be aware that the texture of the eggs may change because of thawing. Once ready to eat, thaw in fridge for 24 hours and reheat in microwave, stove or Air Fryer.
- Want Bacon Cheeseburger Pie? Cook up some bacon, chop it up and add to egg mixture for a bacon burger
- Can I Use Coconut Flour In Place Of Almond Flour? Unfortunately not. Coconut flour has a much different texture and taste and will not go well with this recipe. You could take out the almond flour completely and make it a fritatta style pie instead.
Whole30 Cheeseburger Pie
To make this recipe compliant with the Whole30 Reset, simply omit the cheese and make sure you use coconut aminos.Dairy Free Cheeseburger Pie
Omit the cheese for a burger pie. Alternatively, you could use a dairy free cheese such as Daiya brand or CHAO. Remember, this recipe contains eggs which are not considered dairy and can not be substituted for anything else.Vegetarian Cheeseburger Pie
Use a ground beef substitute like those from Lightlife or Impossible Burger.Nutrition
Serving: 1g | Calories: 318kcal | Carbohydrates: 3g | Protein: 25g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 403mg | Fiber: 1g | Sugar: 1g
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