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Giving up grains can be one of the hardest parts of following a low-carb lifestyle, especially if you're on a strict keto diet. Trust me, I know all about that! Growing up, bread was a staple with almost every meal, and when I switched to keto, the idea of giving up warm, soft bread—especially with burgers—seemed impossible.
Sure, I love bunless burgers, but sometimes you just need the real thing. With this keto bacon cheeseburger recipe, you can enjoy a juicy, filling burger without the carbs. It tastes just like a traditional cheeseburger but is completely low-carb and keto-friendly!
Why This Keto Bacon Cheeseburger is Perfect
This keto bacon cheeseburger lets you enjoy all the best parts of a classic burger—juicy beef, crispy bacon, melted cheese—without worrying about the carbs or grains. The homemade keto buns are fluffy, low-carb, and satisfying, making them an excellent alternative to traditional bread.
If you're still finding it hard to let go of bread on a low-carb diet, this comprehensive guide to low-carb bread alternatives can help you break the cycle.
Another benefit of this burger is that it fits seamlessly into a ketogenic lifestyle, even if you’re combining keto with intermittent fasting. Thanks to its high-fat, high-protein content and the inclusion of fiber from keto buns and veggies, this burger is super filling, making it perfect for those who eat just once or twice a day. Pairing keto with fasting has proven to be a game-changer for many, helping boost energy levels and curb cravings.
Ingredients Breakdown & Swaps
The beauty of this recipe is its flexibility. You can adjust it to fit your diet or preferences without sacrificing flavor.
- Ground Beef: The base of any good burger! You can also use ground turkey or chicken if preferred. All you need to make the perfect patties is just a classic burger seasoning!
- Keto Buns: The key to making this burger low-carb. If you're nut-free, use these nut-free keto buns. Make a batch ahead and freeze for future use.
- Bacon: Adds that crispy, salty bite. Sugar-free bacon is a must for keto!
- Cheese: Use cheddar, Monterey Jack, or provolone, or skip it for a dairy-free version. If you need to keep these burgers dairy-free, simply skip the cheese.
- Burger Sauce: Homemade mayo and sugar-free ketchup are ideal to keep it low-carb, but store-bought versions work too if you're in a pinch. Just check for added sugars.
- Pickles & Veggies: Be cautious with pickles as they sometimes contain sugar. Try making your own pickles with a low-carb sweetener. Lettuce, onions, and tomatoes add freshness and crunch.
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Tips for Making the Perfect Keto Bacon Cheeseburger
To get the best results with your keto bacon cheeseburger, these few simple tricks can make all the difference:
- Burger Patties: Don't over-mix the meat when forming patties, or they’ll become tough. Also, piercing the patties helps them cook evenly and avoids curling up while they caramelize. Note that fat for greasing is not included in the nutrition facts as some fats in the meat are lost during the cooking process.
- Buns: Brush the buns with melted butter before browning in a skillet to get that crispy, golden finish. Make extra and freeze them for quick meals later.
- Cooking the Patties: High heat is key for a good sear. Cook until a crust forms on both sides, but don’t pierce the patties while cooking—this keeps the juices inside.
- Make It Ahead: The burger buns and patties can both be made in advance. The buns freeze well, and the uncooked patties can be stored in the fridge for up to 2 days or frozen for future use.
Low-Carb Burger Recipes You Will Love
And if you love burgers, below are some of our readers' favorites:
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Hands-on Overall
Serving size cheeseburger
Nutritional values (per cheeseburger)
Net carbs8.8 grams
Protein47 grams
Fat72.1 grams
Calories887 kcal
Calories from carbs 4%, protein 22%, fat 74%
Total carbs18.2 gramsFiber9.4 gramsSugars3.9 gramsSaturated fat24.6 gramsSodium1,784 mg(78% RDA)Magnesium137 mg(34% RDA)Potassium1,012 mg(51% EMR)
Ingredients (makes 4 cheeseburgers)
Burger patties:
- 600 g ground beef (1.3 lb)
- 1 clove garlic, minced
- 2 tsp onion powder
- 1 tsp apple cider vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp ghee or lard for greasing (15 ml)
Burger sauce:
Burgers:
- 4 Ultimate Keto Buns or Nut-Free Keto Buns
- 2 tbsp melted butter (30 ml)
- 4 slices slices bacon, cut lengthwise (120 g/ 4.2 oz)
- 2 cups green shredded lettuce (60 g/ 2.1 oz)
- 16 slices sugar-free pickles (40 g/ 1.4 oz) - you can make your own pickles
- 8 slices red onion (60 g/ 2.1 oz)
- 4 slices tomato (120 g/ 4.2 oz)
- 4 slices slices cheddar, provolone or Monterey Jack cheese (85 g/ 3 oz)
Instructions
- Prepare the Keto Buns. If you don’t have any pre-made keto burger buns, make them first—this will take about an hour. You can also make a batch ahead, brush with egg yolk mixed with water for a shiny finish, and freeze for future use. Defrost at room temperature when needed.
- Mix the Burger Patties. In a large bowl, combine the ground beef, minced garlic, onion powder, apple cider vinegar, sea salt, and black pepper. Mix gently—over-mixing can make the patties tough.
- Shape the Patties. Divide the beef mixture into 4 equal portions and shape them into patties about 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Smooth out any cracks with your hands. Pierce each patty a few times with a fork to help them cook evenly and prevent curling.
- Make the Burger Sauce. In a small bowl, mix the mayonnaise, sugar-free ketchup, pickle juice (or lemon juice), salt, and pepper. Set aside.
- Brown the Buns. Cut the keto buns in half and brush the cut sides with melted butter. Place them in a hot skillet, cut side down, and toast for about a minute until browned and crispy. Set aside.
- Cook the Patties. Heat a tablespoon of ghee in the skillet over high heat. Add the burger patties (don’t crowd the pan) and cook for 2-3 minutes per side, or until a crust forms and they are easy to flip. Do not pierce the burgers with a fork or you will lose the juices. Once flipped, cook for another 2-3 minutes until browned. Transfer to a plate and set aside.
- Cook the Bacon. In the same skillet, cook the bacon slices until browned and crispy, or bake them in the oven if you prefer. Set aside.
- Assemble the Burgers. Spread about 2 teaspoons of burger sauce on each bun half. Layer the bottom half with 4 pickle slices and some shredded lettuce.
- Add a burger patty, 2 onion slices, 1 slice of tomato, and a slice of cheese.
- Melt the Cheese and Add Bacon. Place the burgers under the broiler for about a minute to melt the cheese. Alternatively, add the cheese to the hot burger patties before assembling to let it melt naturally. Top each burger with 2 slices of cooked bacon and the top bun half.
- Serve. Serve your keto bacon cheeseburgers with any remaining burger sauce, sugar-free ketchup, Dijon mustard, or extra pickles. For a side, pair with a crispy vegetable salad tossed in olive oil and lemon juice.
The Best Keto Cheeseburger
Step by Step
Ingredients
- 600 g ground beef (1.3 lb)
- 1 clove garlic, minced
- 2 tsp onion powder
- 1 tsp apple cider vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp ghee or lard for greasing (15 ml)
- 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz) - you can make your own mayo
- 2 tbsp sugar-free ketchup or tomato puree (30 g/ 1.1 oz) - you can make your own ketchup
- 1 tbsp pickle juice or lemon juice (15 ml)
- salt and pepper, to taste
- 4 Ultimate Keto Buns or Nut-Free Keto Buns
- 2 tbsp melted butter (30 ml)
- 4 slices slices bacon, cut lengthwise (120 g/ 4.2 oz)
- 2 cups green shredded lettuce (60 g/ 2.1 oz)
- 16 slices sugar-free pickles (40 g/ 1.4 oz) - you can make your own pickles
- 8 slices red onion (60 g/ 2.1 oz)
- 4 slices tomato (120 g/ 4.2 oz)
- 4 slices slices cheddar, provolone or Monterey Jack cheese (85 g/ 3 oz)
Instructions
- Prepare the Keto Buns. If you don’t have any pre-made keto burger buns, make them first—this will take about an hour. You can also make a batch ahead, brush with egg yolk mixed with water for a shiny finish, and freeze for future use. Defrost at room temperature when needed.
- Mix the Burger Patties. In a large bowl, combine the ground beef, minced garlic, onion powder, apple cider vinegar, sea salt, and black pepper. Mix gently—over-mixing can make the patties tough.
- Shape the Patties. Divide the beef mixture into 4 equal portions and shape them into patties about 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Smooth out any cracks with your hands. Pierce each patty a few times with a fork to help them cook evenly and prevent curling.
- Make the Burger Sauce. In a small bowl, mix the mayonnaise, sugar-free ketchup, pickle juice (or lemon juice), salt, and pepper. Set aside.
- Brown the Buns. Cut the keto buns in half and brush the cut sides with melted butter. Place them in a hot skillet, cut side down, and toast for about a minute until browned and crispy. Set aside.
- Cook the Patties. Heat a tablespoon of ghee in the skillet over high heat. Add the burger patties (don’t crowd the pan) and cook for 2-3 minutes per side, or until a crust forms and they are easy to flip. Do not pierce the burgers with a fork or you will lose the juices. Once flipped, cook for another 2-3 minutes until browned. Transfer to a plate and set aside.
- Cook the Bacon. In the same skillet, cook the bacon slices until browned and crispy, or bake them in the oven if you prefer. Set aside.
- Assemble the Burgers. Spread about 2 teaspoons of burger sauce on each bun half. Layer the bottom half with 4 pickle slices and some shredded lettuce.
- Add a burger patty, 2 onion slices, 1 slice of tomato, and a slice of cheese.
- Melt the Cheese and Add Bacon. Place the burgers under the broiler for about a minute to melt the cheese. Alternatively, add the cheese to the hot burger patties before assembling to let it melt naturally. Top each burger with 2 slices of cooked bacon and the top bun half.
- Serve. Serve your keto bacon cheeseburgers with any remaining burger sauce, sugar-free ketchup, Dijon mustard, or extra pickles. For a side, pair with a crispy vegetable salad tossed in olive oil and lemon juice.
Nutrition (per cheeseburger)
Calories887kcal
Net Carbs8.8g
Carbohydrates18.2g
Protein47g
Fat72.1g
Saturated Fat24.6g
Fiber9.4g
Sugar3.9g
Sodium1,784mg
Magnesium137mg
Potassium1,012mg
Detailed nutritional breakdown (per cheeseburger)
| Total per cheeseburger |
| 8.8 g | 47 g | 72.1 g | 887 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 25.8 g | 30 g | 381 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Onion powder, spices |
| 0.8 g | 0.1 g | 0 g | 4 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Mayonnaise |
| 0.1 g | 0.2 g | 11.4 g | 102 kcal |
| Ketchup |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Ultimate Keto Buns, homemade (KetoDiet app) |
| 4.3 g | 10.1 g | 15.9 g | 208 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Bacon, crispy (bacon grease removed) |
| 0 g | 4.8 g | 1.6 g | 34 kcal |
| Lettuce, mixed leaf salad |
| 0.2 g | 0.2 g | 0 g | 2 kcal |
| Cucumbers, pickled |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Onion, red, fresh |
| 1 g | 0.2 g | 0 g | 6 kcal |
| Tomatoes, fresh |
| 0.8 g | 0.3 g | 0.1 g | 5 kcal |
| Cheese, cheddar, sharp, sliced |
| 0.5 g | 5.2 g | 7.2 g | 87 kcal |
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