Keto Low Carb Cheeseburger Pie (Gluten Free, THM)

Keto Low Carb Cheeseburger Pie (Gluten Free, THM)

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This simple keto low carb cheeseburger pie recipe is gluten free and THM friendly. It uses a coconut flour mixture instead of Bisquick to make the popular impossible pie.

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With my busy schedule, I like do most of my cooking on the weekends. Then I either freeze leftovers or refrigerate them for quick meals during the week. Low carb casseroles and keto soups are some of my favorite freezer meals.

Perhaps freezer-friendly low carb recipes can be the subject of future posts? There are a lot of meals that can be frozen for later. And this delicious cheesy ground beef dinner pie is definitely one to add to the list!

You may have heard of the Bisquick cheeseburger pie recipe. It was a favorite of mine back in my high carb days. But I’ve reworked that old recipe into one that uses low carb flours rather than the popular baking mix.

This recipe is my low carb spin on the original Betty Crocker recipe for Impossibly Easy Cheeseburger Pie recipe which uses just a bit of coconut flour.

This recipe calls for ingredients I usually have on hand and it’s fast to prepare on those busy nights after work. And it’s a great dish to make when you’re craving some keto McDonald’s food.

How to Make a Simple Keto Cheeseburger Pie

The beef mixture is cooked first. In a 10-inch skillet, cook beef with onion over medium heat. It takes about 8 to 10 minutes for the meat to brown.

Then, the beef mixture in spread out evenly in a pie plate. I like to use a 9.5-inch glass pie plate for the keto low carb cheeseburger pie.

The coconut flour, almond flour, baking powder, almond milk, and eggs are then blended in a medium bowl. This mixture is poured over the cooked ground beef.

Next, the grated cheese is sprinkled on top. The pie is then baked at 400°F for about 25 minutes.

The optional tomatoes are added at this point if desired. Other cheeseburger condiments like sugar free ketchup or pickles can also be added into the pie. And I love adding more shredded cheese as well.

After adding optional toppings, the pie is baked for another five minutes. The gluten free cheeseburger pie should be a nice golden brown when taken out of the oven. If needed, the broiler can be used to brown up the top quickly.

Why I Like this Cheeseburger Pie

My family is really picky. But, everyone loves cheese. So I can get away with serving them delicious keto meals like this cheesy ground beef pie. It’s one of those recipes like my bacon cheeseburger casserole that can be served to those not following a ketogenic lifestyle.

And this low carb version of the Bisquick impossible cheeseburger pie is perfect dinner on a busy night. Another benefit is that the dish freezes well. So if you are only cooking for one or two, just put the leftovers in the freezer for a quick and convenient dinner later.

Variations of the Recipe

There’s a lot of room for modification in this recipe so feel free to add your favorite seasonings or veggies. You can also reduce the number of eggs if you wish or add some chia gel.

Green beans or spinach would be nice additions. Or add in some bacon, mushrooms, and other popular burger toppings.

I hope you enjoy this THM cheeseburger pie as much as my family does. And if you have any suggestions on how to make it better, I’d love to hear about them in the comments.

Kitchen Tools Used

You’ll want to have the following items or suitable substitutes available to make the recipe.

Cheeseburger Pie

This simple cheeseburger pie recipe has been made low carb and gluten free by using a coconut flour mixture instead of regular flour.

Course Main Course CuisineAmerican Keywordground beef Prep Time15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 8 slices Calories238kcal AuthorLisa MarcAurele


  • 1 lb ground beef or venison burger
  • 1 cup onion chopped
  • 1/2 teaspoon salt
  • 1/3 cup coconut flour
  • 3 Tablespoons almond flour
  • 1 teaspoon baking powder
  • 1 cup unsweetened almond milk
  • 4 large eggs
  • 1½ cups cheese shredded
  • 1 tomato optional


Serving: 150g | Calories: 238kcal | Carbohydrates: 2.4g | Protein: 25.9g | Fat: 13.5g | Saturated Fat: 6.6g | Trans Fat: 0g | Cholesterol: 166mg | Sodium: 375mg | Potassium: 391mg | Fiber: 0g | Sugar: 0.9g | Vitamin A: 350IU | Vitamin C: 1.7mg | Calcium: 240mg | Iron: 11.5mg


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