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Keto Cheesy Bacon Hamburger Skillet - A Comforting One-Pan Low-Carb Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon, chopped
  • 1 lb (450 g) ground beef (80/20 for best flavor)
  • 1 small yellow onion, diced (optional if you’re very strict keto)
  • 2 cloves garlic, minced
  • 1 small green bell pepper, diced
  • 1 small zucchini, diced (about 1 cup)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (optional for a mild kick)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup sugar-free tomato sauce or crushed tomatoes
  • 1/4 cup heavy cream
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 tablespoons cream cheese (optional for extra creaminess)
  • 2 tablespoons chopped pickles (optional, for “burger” flavor)
  • 2 green onions, thinly sliced (for garnish)
  • Fresh parsley, chopped (optional garnish)

Method
 

  1. Crisp the bacon: Place chopped bacon in a large skillet over medium heat. Cook until browned and crispy, 6–8 minutes. Use a slotted spoon to set bacon aside, leaving 1–2 tablespoons of bacon fat in the pan.
  2. Brown the beef: Add ground beef to the skillet. Break it up with a spatula and cook until no longer pink and lightly browned, 5–7 minutes. Drain excess fat if needed, but keep a little for flavor.
  3. Add aromatics: Stir in the onion, garlic, and bell pepper. Sauté until the onion is translucent and the pepper softens slightly, about 3–4 minutes.
  4. Stir in zucchini and spices: Add zucchini, smoked paprika, oregano, chili powder (if using), salt, and pepper. Cook 3–4 minutes, stirring occasionally, until zucchini is tender but not mushy.
  5. Create the sauce: Pour in the tomato sauce and heavy cream. If using, add cream cheese and stir until melted and smooth. Simmer 2–3 minutes to thicken slightly. Taste and adjust salt and pepper.
  6. Add the bacon: Return the crispy bacon to the skillet and stir to combine. If you like, fold in chopped pickles for a tangy, burger-like pop.
  7. Melt the cheese: Sprinkle shredded cheese evenly over the top. Reduce heat to low, cover, and let the cheese melt, 2–3 minutes. Alternatively, broil briefly (oven-safe skillet only) to get a bubbly top.
  8. Finish and serve: Garnish with green onions and parsley. Serve hot as-is, or spoon over cauliflower rice, shirataki noodles, or into romaine leaves for a lettuce “boat.”