Ohhh yes—this is pure cozy keto energy 🍔🥣
Creamy, cheesy, beefy, and ridiculously satisfying.
🍔 Keto Cheeseburger Soup
Ingredients
- 1½ lbs ground beef (80/20 for flavor)
- 4 slices bacon, chopped
- 1 small onion, diced (optional)
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup cauliflower florets, finely chopped
- 1 tsp paprika
- ½ tsp mustard powder (or 1 tbsp yellow mustard)
- Salt & black pepper to taste
Optional Toppings
- Crumbled bacon
- Extra shredded cheddar
- Green onions
- Dill pickle chips (very keto-friendly flavor boost)
👩🍳 Instructions
- Cook Bacon
- In large pot, cook bacon until crispy
- Remove bacon, leave fat in pot
- Brown Beef
- Add ground beef to bacon fat
- Cook until browned, drain excess if needed
- Add onion and garlic; cook until soft
- Build the Soup
- Add broth, cauliflower, paprika, mustard
- Simmer 10–12 minutes until cauliflower is tender
- Make It Creamy
- Lower heat
- Stir in cream cheese until smooth
- Add heavy cream and cheddar
- Stir gently until melted (don’t boil)
- Season
- Salt & pepper to taste
- Add bacon back in (reserve some for topping)
🧠 Approx Keto Macros (per serving – 6 servings)
- Calories: ~480
- Fat: ~38g
- Protein: ~30g
- Net Carbs: ~5–6g
🔥 Pro Tips
- Finely chopped cauliflower “melts” into the soup = potato vibes
- Sharp cheddar = best cheeseburger flavor
- Pickle topping is non-negotiable once you try it 😏
- Thickens more as it cools—add broth when reheating
🔄 Variations
- Big Mac style: add a splash of sugar-free ketchup + relish
- Spicy: pepper jack + jalapeños
- Dairy-light: reduce cheese, add more broth
- Crockpot version available if you want it
