This Keto Big Mac Casserole is full of flavor, super simple to make, and something the whole family can enjoy. It is seriously the best, my family requests it every week! This recipe is naturally dairy free and can be made autoimmune protocol friendly too. We like to make this on the weekends to have to for quick and easy meals during the week. This homemade keto casserole re-heats perfectly!
This homemade keto casserole reheats perfectly! It’s a great meal to prep in advance for those nights you just don’t feel like cooking. If you love keto recipes like I do, check out my Keto Turkey Meatloaf too!
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Why You Will Love This Recipe
- This recipe is so quick and easy! It takes only a half hour to prep.
- This keto big mac casserole is super kid friendly too, which makes it a great meal for the whole family!
- I am obsessed with making casseroles because they are so easy to make. This Paleo Pizza Casserole is another one of my favorites.
- It reheats so well, which makes is a great meal to batch cook.
- We love using this recipe for weekly meal prep.
- This recipe is naturally Paleo, Keto, Low Carb, Gluten Free, Nut Free, Sugar Free, Whole30 and AIP (Autoimmune Protocol) friendly.
- It tastes like it shouldn’t be healthy, but it’s super healthy!
- This homemade keto big mac sauce goes great with other things too; I love making extra of this sauce to have on hand.
- This recipe is loaded with veggies, which means you do not have to cook anything else with it.
Ingredients
- Ground beef-I like using Butcher Box. Every month they send me a monthly supply of all of my favorite proteins. I stash them in the freezer and take it out the night prior to using and defrost in the fridge. It is super convenient, and I can always count on it being top notch quality!
- Yellow onion-Adds some flavor to the beef.
- Bacon– Bacon really adds a salty, crispy and wow factor to this recipe. I like using Butcher Box for this too!
- Steak sauce-I like the Primal Kitchen brand, however if you are doing the autoimmune protocol/ AIP I suggest coconut aminos.
- Dill pickles-Essential for a big mac copycat!
- Broccoli or sweet potatoes as the base-If you are following an extremely low carb diet, be sure to use the broccoli over the sweet potatoes!
For the dairy free cheese:
- Cashews-This is what makes the cheese! If you are doing the autoimmune protocol be sure to use pureed artichokes instead!
- Nutritional yeast-This is what gives this dairy free cheese its flavor!
- Garlic & sea salt-For taste.
For the paleo special sauce:
- Avocado mayo-This is the base. If you are doing the autoimmune protocol, you can substitute this with pureed canned artichokes.
- Dill relish-Essential!
- Ketchup-If you are doing the autoimmune protocol, you can use my no tomato nightshade free ketchup HERE
- Yellow onion-To add a nice crunch.
- White vinegar-To add a nice zing!
- Yellow mustard-Omit for AIP.
See recipe card below for a full list of ingredients and measurements.
Substitutes and Variations
- Vegetables-You can make this recipe lower carb by using only broccoli, but if you want some lower glycemic carbs, sweet potatoes are a great option.
- Steak sauce- For an AIP friendly option, you can substitute coconut aminos in place of the steak sauce.
- Cashews-For AIP protocol, you can substitute artichokes in this recipe.
- Cashew cheese-If you can tolerate dairy, you can substitute the cashew cheese for 1 cup full fat mozzarella and 2 cups full fat sharp cheddar.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Equipment Needed
Expert Tips
- Tip # 1: If you make this recipe in advance, you can reheat it in the oven at 350 degrees F for 5-10 minutes. Wait to add the sauce until it is heated up.
- Tip #2: The cashews should soak in water for at least 2 hours before making the cheese. If you don’t have time to allow them to soak, place them in the microwave with water for 1 minute.
- Tip #3: It’s easy to adjust the carbs in this recipe by changing the vegetables that you use. Skip the sweet potatoes and add more broccoli for a lower carb option.
How do I reheat this recipe?
Reheat this recipe in the oven at 350 degrees F for 5-10 minutes. Be sure to wait to add the sauce until it is heated.
What kind of ketchup do I use for this recipe?
You can use any kind of ketchup, but my favorite is my no tomato nightshade free ketchup recipe. One thing to note is ensuring the ketchup you do use does not have any added sugar in it. This would prevent it from being low carb or keto.
What goes best with this recipe?
I personally love eating this recipe as is. I love making it when we have company because they are so shocked that it is healthy! When I make it for company, I always make it with my bacon wrapped jalapeños!
Storage Instructions
- This recipe can last for up to 5 days in an airtight container in the refrigerator.
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Keto Big Mac Caaserole
Servings 4 servings
588kcal
Cost $8
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Equipment
- frying pan
- baking sheet
Ingredients
For the base:
- 1 pound grass fed beef I like butcher box. Use my link and get FREE bacon for life.
- 1 yellow onion chopped
- 4 slices bacon cooked
- 1 tsp ghee
- 1 tbsp steak sauce use coconut aminos for AIP
- 1 tsp garlic powder
- 2 sweet potatoes diced in 1/2 inch cubes, omit for strictly low carb
- 4 cups broccoli florets If you are omitting the sweet potatoes, add 2 cups extra broccoli
- 1 cup dill pickles chopped
- cooking oil spray
For the cheese sauce:
- 1/2 cup raw cashews use 1 cup canned artichokes for AIP
- 1 lemon juiced
- 2 tbsp olive oil
- 1 ½ tbsp nutritional yeast
- 1 tbsp garlic powder
- 1/4 cup water omit water if you are using the artichokes for AIP
- pinch sea salt
For the big mac sauce: (can sub primal kitchen special sauce if desired)
- 1/2 cup avocado mayo for AIP swap with 3/4 cup canned artichokes
- 1 tbsp dill relish
- 1 tbsp white onion diced
- 2 tbsp ketchup Use unsweetened for Whole30, Use AIP ketchup for AIP
- 2 tsp yellow mustard skip for AIP
- 1 tsp white vinegar
- 1/2 tsp Paprika skip for AIP
- 1/2 tsp garlic powder
- 1/2 tbp onion powder
Instructions
For the "cheese"
- Place the cashews in a bowl of water and let soak for ideally at least 2 hours. If you do not have time to allow them to soak-place the cashews in the microwave with water for 1 minute. Once the cashews are ready, drain them. Place all cashew ingredients in the food processor and blend for 3-4 minutes until a nacho cheese sauce forms. (Note, depending on the intensity of your blender, you may need more or less time. If you are making the AIP cheese-place all ingredients in the food processor and blend until smooth.
For the meat & potatoes:
- Preheat the oven to 350. Spray the broccoli and sweet potatoes (if you are using them) on a sheet pan and spray with cooking oil. Bake the sweet potatoes for 30 minutes and the broccoli for 20 minutes. Now, add the ghee to a pan on the stovetop- saute the onions then add in the ground beef. Add in the steak sauce and garlic powder. Cook until the beef is no longer pink. When the sweet potatoes or broccoli & cheese are done, add the beef mixture , pickles, bacon and cashew cheese to the casserole dish. Make sure to mix up. Bake for 15 minutes.
For the sauce:
- Place all ingredients in a bowl and whisk together. If you are making AIP sauce, add all ingredients to your blender and blend until smooth.
- If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Notes
Storage: This recipe can be stored in an airtight glass container for up to 5 days.
Nutrition: The nutrition for this recipe is an estimate, and the calorie count is not guaranteed. It is based on 4 servings.
Servings: This recipe should yield 4 servings.
Quick, easy, dairy free delicious beef casserole!
Serving: 1serving | Calories: 588kcal | Carbohydrates: 24g | Protein: 31g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 785mg | Potassium: 962mg | Fiber: 5g | Sugar: 6g | Vitamin A: 710IU | Vitamin C: 86mg | Calcium: 95mg | Iron: 5mg
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Lori says
SO good! The sauce is amazing. This recipe is in our rotation and will stay there!
Allianna Moximchalk says
So glad thanks for your review
Veronica says
The flavors in this recipe are amazing!! Definitely will be making this again.
Allianna Moximchalk says
I am so glad you enjoyed it! It is one of my favorites, too!
Dana Marie Brennan says
amazing flavor and you can’t even tell that it is dairy free “cheese”!
Allianna Moximchalk says
I am so glad you enjoyed!