#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
40 min
ready time
50 min
Low Carb Bacon Cheeseburger Soup
The ultimate Keto cheeseburger recipe is right here because this healthy soup tastes JUST like a bacon cheeseburger. Hamburger is seasoned with classic burger spices and cooked in a stewing pot of real onions, garlic, and bacon. Diced tomatoes, cabbage, and cheddar cheese are included in the soup, just like you’d order on your burger (cabbage is used in place of lettuce since it cooks better). If you like noodles in your soup, just add a package of your favorite type of shirataki noodle or a similar zero-carb noodle substitute. Enjoy the soup during colder months as savory comfort food, or eat the soup during the Summer months when you’re craving a cheeseburger. Without the bun, this soup is way healthier than what you’d order in a drive-thru with half the calories.
Other Keto Cheeseburger Ingredients
This soup includes tomato, cabbage (in lieu of lettuce), and cheese as traditional cheeseburger toppings. However, many other cheeseburger ingredients are Keto-friendly, and you may want to add more to the soup to adjust to your tastes. Other popular cheeseburger toppings are pickles, jalapeno, avocado, and red onion. If you include avocado in your soup, you can dice it and lightly cook the pieces in the broth, or just serve raw slices on top of the soup.
Freezing And Refrigerating
If you like prepping and freezing soups, this will be a handy Keto cheeseburger recipe for you! You can easily portion the completed soup and freeze it in airtight containers in your refrigerator. Just reheat the frozen soup in a pot for serving. The bacon cheeseburger soup will also stay fresh in your refrigerator for up to 5 days if stored properly.
Net Carbs
5.5 g
Fiber
1.5 g
Total Carbs
7.1 g
Protein
34.5 g
Fats
30 g
440 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, unsalted
2 tbsp
Yellow onion
1.5 oz
Garlic
0.5 tsp, chopped
Bacon
3 slice - 6" long
Ground beef
6 oz
Salt
0.13 tsp
Black pepper
0.13 tsp
Paprika
0.25 tsp
Parsley, dried
0.5 tsp
Cumin, ground
0.25 tsp
Tapioca Flour
0.5 tsp
Petite Diced Tomatoes
0.25 cup
Beef broth
1.5 cup
Coleslaw Mix (Dry)
1.5 oz
Cheddar cheese
4 tbsp, shredded
Recipe Steps
steps 3
50 min
Step 1
Melt butter in a soup pot over low heat, and add small-diced onion to the butter. Cover the pot with a lid and let the onions saute until they are soft and translucent - about 10 minutes. Adjust the heat to make sure the onion doesn’t burn. Next, add minced garlic and minced raw bacon to the pot. Cover the pot again with a lid and raise the heat to cook the bacon bits until they start caramelizing on the edges.Step 2
In a mixing bowl, combine broken-up ground beef, salt, pepper, paprika, parsley, cumin, and tapioca flour until the beef is coated in seasoning and flour. Add the beef to your soup pot, stir the ingredients together, and cover the pot again with the lid. Bring the pot to a simmer and cook the beef until it’s almost entirely cooked through. Add diced tomatoes from a can and continue simmering with a lid on until the tomatoes are soft enough to break apart with a spoon.Step 3
Pour beef broth into the pot. Raise the stove heat and bring the soup to a boil. Then, reduce the soup to a simmer and add dry coleslaw mix to the pot. Stir the ingredients, and let the soup bubble openly on the stove until it reduces to a slightly thickened broth and the cabbage from the coleslaw mix is softer. You may continue simmering for extra time to develop more flavor or serve now. Top each bowl of soup off with 2 TB of shredded cheddar cheese.
