The Best Keto Cheeseburger Helper

This Keto Cheeseburger Helper is a nostalgic meal with more nutrients and fewer carbs than the classic favorite. My family gobbled it up as quickly as I made it!

Kids and adults alike enjoy cheeseburger helper because it’s a very quick, easy cheesy, and gooey meal. Perfect for busy, on-the-go parents. This low carb version also checks all of those boxes (largely because of the amazing cheese sauce), but with a fraction of the carbs.

One serving of the boxed stuff in the stores clocks in at 24g Carbs, 3g Protein and 1g Fat.

That’s largely because the boxed stuff uses actual macaroni noodles, which would be really tough to fit into a ketogenic diet. One of my favorite ways to substitute noodles is cabbage, which is in my opinion the unsung hero of vegetables.

INGREDIENTS:

BEEF AND CABBAGE

• 1 lb ground beef (80/20)
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• salt & pepper to taste
• 1 tbsp tomato paste
• 1/4 cup water
• 2 cups shredded cabbage

CHEESE SAUCE

• 2 tbsp salted butter
• 1 ounce cream cheese, softened
• 1/2 cup heavy whipping cream
• 1 1/2 cup shredded cheddar
• salt & pepper to taste
• Crumbled bacon to top, optional

INSTRUCTIONS

1. In a large skillet or dutch oven, over medium heat, brown the ground beef until no pink remains, about 15 minutes. Drain the excess grease and return the skillet of ground beef to the heat.
2. Add the paprika, onion powder, garlic power and your preferred amount of salt and pepper to the pan. Stir in the tomato paste and water.
3. Place the shredded cabbage into the skillet and fold into the seasoned ground beef. Bring the mixture to a boil and cover. Allow the cabbage to cook for 15-20 minutes or until tender and translucent, stirring occasionally.
4. While the cabbage is cooking, prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat, about 45 seconds.
5. Whisk in the cream cheese and heavy whipping cream until smooth, about 1 minute. The sauce will start to form bubbles, continue whisking and reduce heat to low. Quickly stir in the shredded cheese and sprinkle with salt and pepper.
6. Turn off the heat and continue stirring until all the cheese is melted and the mixture is completely smooth about, about 1 minute. It will be about the thickness of melted Velveeta or queso.
7. Once the cabbage is tender, pour the cheese sauce into the skillet and fold into the ground beef mixture. Remove from heat and top with crumbled bacon, if desired.

NOTES:

• A serving of this recipe is 1/4 of the pan. For a more accurate serving, place the finished recipe into a bowl or pan on top of a food scale. Measure the weight then divide it into 4.
• Feel free to adjust the serving to fit your macros.