Keto bacon cheeseburger soup
June 29, 2026 · 1 min read
This soup takes everything that makes a bacon cheeseburger good — beef, melted cheddar, crispy bacon, a hit of mustard and pickle — and turns it into a thick, rich bowl with no bun in sight. It's a one-pot keto dinner that lands around 6g net carbs and reheats beautifully.
The chopped pickle on top isn't a gimmick; it cuts the richness the way it does on the burger itself.
Ingredients
- 6 slices bacon, chopped
- 1.5 lb ground beef
- 1/2 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 4 oz cream cheese
- 1 cup heavy cream
- 2.5 cups shredded sharp cheddar
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper
- Chopped pickle and extra cheddar, to serve
Steps
- Cook the chopped bacon in a large pot until crisp. Remove and set aside, leaving the fat in the pot.
- Brown the ground beef in the bacon fat, breaking it up. Add the onion and garlic and cook until soft, then drain excess grease if needed.
- Pour in the broth, mustard, and paprika and simmer 10 minutes.
- Lower the heat. Stir in the cream cheese and heavy cream until smooth, then add the cheddar a handful at a time off a hard boil until melted.
- Season, ladle into bowls, and top with the crispy bacon, extra cheddar, and chopped pickle.
Notes and swaps
Browning the beef in the bacon fat is where a lot of the flavor comes from, so don't drain it all. Add the cheddar off the heat, a handful at a time, to keep the soup smooth instead of grainy. A spoon of tomato paste deepens the "cheeseburger" note if you have the carbs to spare. Garnish like your favorite burger — shredded lettuce, diced tomato, a little mustard.
Already eaten today? Copper Keto Companion keeps your running total, so you'll know whether a bowl fits under your carb ceiling before you ladle it.