Crustless Cheeseburger Pie

You know those nights when you’re craving a juicy burger but want to keep your eating on track? That is exactly why I keep this Crustless Cheeseburger Pie in my weekly rotation. It is hands down the ultimate low carb comfort food—you get all that savory, cheesy goodness and tangy pickle crunch without the heavy bun or the carb crash. Whether you are following a Keto diet, looking for a Paleo-friendly option, or just need a quick gluten-free family dinner, this recipe is a total lifesaver. It tastes like a cheat meal, but it’s actually packed with healthy ingredients and comes together in just 30 minutes.

Yields: 6 Servings Prep time: 10 minutes Cook time: 25 minutes

Ingredients

• Coconut oil (as needed for greasing the pie pan)

• 4 oz (113.4 g) Coconut Milk Cheddar Cheese, shredded

• 1 tsp coconut oil

• 1 onion, chopped fine (approx. 6 oz / 170 g)

• 2 garlic cloves, minced

• 16 oz (453.6 g) lean ground beef

• 3 tbsp coconut flour (approx. 0.75 oz / 21 g)

• 0.75 cup Chicken Broth or Stock (6 fl oz / 177 ml)

• 2 tbsp Ketchup

• 2 tsp Worcestershire Sauce

• 1 tsp Mustard

• Sea salt and pepper (to taste)

• 0.33 cup pickle slices

• 1 tomato, cored, seeded, and sliced thin

Instructions

1. Preheat and Prep: Adjust your oven rack to the middle position and preheat the oven to 400°F (200°C). Grease a 9-inch (23 cm) pie plate generously with coconut oil.
2. Sauté Vegetables: Heat 1 tsp of coconut oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chopped onion, cover, and cook until softened and lightly browned, approximately 5 minutes. Remove the lid, stir in the minced garlic, and cook until fragrant, about 1 minute.
3. Brown the Beef: Stir in the 16 oz (453.6 g) of ground beef. Cook, breaking up the meat with a wooden spoon, until it is almost cooked through but still slightly pink, approximately 5 minutes.
4. Add Flour: Stir in the 3 tbsp of coconut flour and cook for 1 minute to remove the raw flour taste.
5. Make the Sauce: Gradually whisk in the 0.75 cup of broth, 2 tbsp Ketchup, 2 tsp Worcestershire Sauce, and 1 tsp Mustard. Bring the mixture to a simmer over medium-low heat. Cook, stirring occasionally, until the sauce has thickened, roughly 3 to 5 minutes. Season with sea salt and pepper to taste.
6. Assemble and Bake: Transfer the beef mixture to the prepared pie plate. Top evenly with the 0.33 cup of pickle slices, the sliced tomato, and the 4 oz (113.4 g) of remaining shredded cheese.
7. Finish: Bake until the cheese is melted and the edges are browned, approximately 10 to 12 minutes. Allow the pie to cool slightly before slicing and serving.

Nutrition per Serving

• Calories: 285 kcal

• Total Fat: 21g

• Total Carbohydrates: 9g

• Dietary Fiber: 2.5g

• Net Carbohydrates: 6.5g

• Protein: 18g

• Sugar: 3.5g

Nutritional Notes: These calculations assume 85% lean ground beef and a standard dairy-free coconut milk cheese alternative. The Net Carb count is approximately 6.5g, making this a solid Keto-friendly option. Sodium content may vary significantly depending on the specific brand of pickle slices and Worcestershire sauce used.

Pro Tips for the Perfect Cheeseburger Pie

• Avoid the “Soggy” Factor: Tomatoes contain a lot of water, which can release into the pie while baking. To keep your filling rich rather than watery, make sure to core and seed your tomatoes thoroughly. You can even pat the slices dry with a paper towel before layering them on top.

• The Coconut Flour is Key: Coconut flour is incredibly absorbent, acting as the binder that holds this crustless pie together. If you find the beef mixture looks too loose in the skillet, give it a minute—that flour needs a moment to soak up the broth and juices. Do not skip it, or the pie won’t slice cleanly!

• Choosing the Right Pickles: Since this is a health-conscious recipe, double-check your pickle jar labels. Many bread-and-butter pickles are loaded with added sugar or high-fructose corn syrup. Stick to dill pickles to keep the carb count low and get that authentic “burger” tang.

• Melting Dairy-Free Cheese: Coconut milk-based cheeses don’t always melt exactly like dairy cheddar. If you want that golden, bubbly top, turn on your oven’s broiler for the last 1-2 minutes of baking. Watch it closely so it doesn’t burn!

• Let It Rest: It is tempting to dig in right away, but letting the pie rest for 5 to 10 minutes after taking it out of the oven is crucial. This allows the juices to redistribute and the coconut flour binder to set, ensuring you get perfect, clean slices instead of a crumble.

• Meal Prep Friendly: This pie reheats beautifully. If you are meal prepping for the week, slice it up and store it in airtight containers. It will last in the fridge for up to 4 days.

Frequently Asked Questions

Is this Crustless Cheeseburger Pie Keto-friendly? Yes, this recipe is excellent for a Keto diet. By removing the traditional crust and using coconut flour as a binder, we keep the carbohydrates significantly lower than a standard pot pie. Each serving contains approximately 6.5g of net carbs.

Can I substitute the coconut flour? Coconut flour is highly absorbent and unique in how it binds liquids. If you cannot use it, you can substitute it with almond flour, but you will need to increase the amount. typically, you need about 3 to 4 times as much almond flour (approx. 0.5 to 0.75 cup) to get a similar binding effect, though the texture may be slightly less firm.

Can I freeze this Cheeseburger Pie? Yes, you can freeze this dish. For the best results, bake the pie fully and let it cool completely. Slice it into portions and wrap them tightly in plastic wrap and foil before freezing for up to 3 months. Note that the fresh tomato topping may become slightly softer upon reheating.

What should I serve with Cheeseburger Pie? Since this dish is rich and savory, it pairs perfectly with a fresh, crisp green salad with vinaigrette to cut through the richness. Roasted broccoli, cauliflower rice, or green beans are also excellent low-carb side dish options.

Can I use ground turkey instead of ground beef? Absolutely. You can swap the 16 oz (453.6 g) of lean ground beef for ground turkey or ground chicken for a lighter version. You may need to add a teaspoon of extra oil or butter to the skillet since poultry is leaner and might dry out faster than beef.

Why is my Cheeseburger Pie watery? Excess liquid usually comes from the vegetables. To prevent this, ensure you seed your tomatoes thoroughly before slicing them. Additionally, if your ground beef releases a lot of grease while browning, drain the excess fat before adding the flour and broth.

I really hope this Crustless Cheeseburger Pie makes its way into your regular dinner rotation. It is honestly one of the easiest ways to get that satisfying ‘burger night’ fix without the guilt or the mess of a grill. Whether you stick to the recipe exactly or load it up with your own favorite toppings like bacon or jalapeños, I can’t wait to hear what you think. If you give it a try, please drop a comment and a star rating below—it helps the blog so much! And don’t forget to tag me on social media if you snap a photo; I love seeing your healthy creations.