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Keto Jalapeño Bacon Burger Bake - A Spicy, Cheesy Low-Carb Comfort Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (680 g) ground beef, 80/20 preferred
  • 6 slices thick-cut bacon, chopped
  • 2 fresh jalapeños, seeded and finely chopped (leave some seeds for more heat)
  • 1 small yellow onion, finely diced (optional for strict keto; use 1/4 for fewer carbs)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon sugar-free ketchup (or 1 extra teaspoon tomato paste)
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 2 large eggs
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack or pepper jack cheese
  • 2 tablespoons pickled jalapeños, chopped (optional for topping)
  • 1 tablespoon mustard (yellow or Dijon)
  • 1 tablespoon Worcestershire sauce (check for low sugar)
  • 2 green onions, thinly sliced (for garnish)
  • Cooking spray or a little avocado oil for the pan

Method
 

  1. Preheat and prep the pan: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or avocado oil.
  2. Crisp the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside. Leave about 1 to 2 tablespoons of bacon fat in the pan.
  3. Sauté aromatics: Add the diced onion (if using) and fresh jalapeños to the skillet. Cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Brown the beef: Add ground beef to the skillet. Season with salt, pepper, smoked paprika, onion powder, and cumin. Cook, breaking it up, until no longer pink. Stir in tomato paste, ketchup, mustard, and Worcestershire. Cook 1–2 minutes to coat.
  5. Drain if needed: If there’s excess grease, tilt the pan and spoon off a bit. You want the mixture juicy, not soupy.
  6. Make the creamy binder: In a bowl, whisk softened cream cheese, heavy cream, and eggs until smooth. A few small lumps are fine. Stir in 1 cup of shredded cheddar and the Monterey Jack.
  7. Assemble the bake: Spread the beef mixture evenly in the prepared baking dish. Sprinkle on half the cooked bacon. Pour the cream cheese mixture over the beef and gently spread to the edges.
  8. Top with cheese: Scatter the remaining 1 cup cheddar on top. Add the rest of the bacon and the pickled jalapeños if using.
  9. Bake: Place in the oven and bake 18–22 minutes, until the edges are bubbling and the top is golden in spots.
  10. Rest and garnish: Let it rest 8–10 minutes to set. Sprinkle with sliced green onions. Slice into squares and serve.