This Keto Cheeseburger Zoodle Casserole is packed with ground beef, crispy bacon, a delicious cheesy sauce and tender zoodles! This is the perfect keto casserole recipe under 6 net carbs per serving!

One of the most popular recipes on this site is this super easy Keto Bacon Cheeseburger Skillet. It is loaded with ground beef, crispy bacon, a savory sauce and loads of cheese. It has all of the flavor of a cheeseburger but in a convenient casserole form. I decided to make an even heartier version packed with zoodles making this a complete meal packed with protein and vegetables. This is just what you need when you are craving keto comfort food!

What ingredients do you need to make Keto Cheeseburger Zoodle Casserole?

Bacon,
Ground turkey or ground beef
Onion
Zoodles
Tomato paste
Mustard
Cream cheese
Beef broth
Unsweetened Almond milk
Heavy cream
Spices: onion powder, garlic powder, salt, pepper
Cheddar cheese

How do you make sure the zoodles aren’t soggy?

While this recipe is extreamly easy to put together there is one critical step that you can’t skip. You must properly prepare the zoodles so they do not make your casserole soggy.

If you have ever added zucchini to a baked dish you know that it releases a lot of moisture as it cooks. There are many ways to try to combat this such as sprinkling the sliced zucchini with salt and allowing it to sit out and naturally release moisture over time. However, I find that this method takes a lot of time and only removes some moisture, resulting in an ultimately soggy dish.

My much easier method is to pre-bake the zucchini noodles while you prepare the rest of the dish. Allowing the noodles to cook all by themselves releases tons of moisture and ensures your dish is perfectly creamy, not soggy.

How do you make Keto Cheeseburger Zoodle Casserole?

Preheat oven to 350 degrees
In an 9×13 baking dish lightly spray the bottom with cooking spray.
Place the zoodles in the dish and spread out as much as possible.
Bake zoodles at 10 minute intervals. Remove and stir every 10 minutes, continue baking at 10 minute intervals until the moisture has evaporated.**Depending on the size and moisture level of the zucchini this may take between 10-20 minutes. Remove when moisture as evaporated and they have shrunk in size, but before they are brown or crispy.**
While zoodles are pre-baking heat a medium size skillet over medium heat and cook the chopped bacon until crispy. Remove from skillet and set aside.
Drain off most of the bacon grease from the skillet (reserving about 1 tablespoon) and brown the ground turkey or beef, add the onion. Drain any fat.
Add the tomato paste, mustard, cream cheese, beef broth, almond milk, heavy cream, spices and a portion of the shredded cheddar. Bring the mixture to a simmer and stir until a creamy sauce forms.
In the 9×13 pan you pre-baked your zoodles in layer the zoodles, cheeseburger mixture, half of the cooked bacon and cheese remaining shredded cheese to the top. Bake 25-30 minutes until gold and bubbly.
Top with remaining bacon.

What are some other keto casserole recipes?

I love a good casserole. There is something totally comforting about it. I’ve come up with keto friendly versions for lots of my classic favorites. This Cheesy Tuna Zoodle Casserole has everything you love about traditional tuna casserole, without the carbs.

Another recipe I love is this Keto Taco Zoodle Casserole. It is loaded with ground beef, taco seasoning, spicy tomatoes and a creamy cheese sauce. I also adore this Spaghetti Squash Lasagna! Some other favorites include: