This recipe brings a whole new meaning to the word burger, but with a special twist – it doesn’t require any buns. There’s nothing quite like a nice, juicy burger, hot off the grill, with all your favorite fixings like some bacon and cheese. What I like about this recipe is also how customizable it is, you can add anything you like, for example, this recipe doesn’t use any mushrooms, but if you like mushrooms, I highly recommend you add them to your burger bowl.

As a big plus, these burger bowls are keto-friendly, gluten-free, and low-carb. So for all of you who are trying to avoid carbs, this recipe is a whole new way of enjoying burgers without the bun. Instead, you serve all the toppings in the burger itself!

Guide On Making The Tastiest Fully Loadead Keto Burger Bowls:


  • 8 slices cooked bacon (crumbled)
  • 2 lb. lean ground beef
  • 2 1/2 cup shredded cheddar
  • Ranch dressing (for serving)
  • Chopped chives (for serving)
  • Bread and butter pickles (for serving)
  • Kosher salt
  • Freshly ground black pepper


Start by preheating your oven to 400 °F. Then toss the bacon with the cheddar cheese in a medium-sized bowl.

Next, using a cooking spray, coat a 12-cup muffin tin. Then season the ground beef with salt and pepper according to your taste.

After that, add a small handful of beef to each muffin tin, then press up the sides creating a pocket (bowl). After making all the burger bowls, fill them equally with the cheese and bacon.

Now, roast until beef is cooked through and cheese is melted, which should take approximately 15 minutes. After the beef has been cooked through let it rest and cool slightly.

Then, carefully release hamburger bowls from muffin tins by using an offset spatula.

Finally, drizzle with ranch dressing, sprinkle with chives and serve with pickles.