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These Cheeseburger-Inspired Keto Bowls are a flavorful and satisfying low-carb twist on the classic American burger. Each bowl is loaded with seasoned ground beef, crispy bacon, seared kabocha squash, cubes of raw cheese, crunchy iceberg lettuce, and tangy pickles. The star of the show is a tomato-free Thousand Island-style dressing, offering a creamy, slightly sweet, and tangy kick to bring it all together.
Perfect for a hearty lunch, meal prep, or casual family dinner, these bowls are packed with protein and fat to keep you fueled and focused. Serve immediately for the best texture, or store leftovers in the fridge for up to 2 days.
• 1.25 cups duck fat mayonnaise
• 3 tsp raw honey
• 2 tsp apple cider vinegar
• 4 tbsp minced dill pickles or relish
• Sea salt, to taste
• 2 lbs ground beef
• 12 strips bacon
• 1 tbsp grass-fed ghee or butter
• 1 block raw cheese, cubed
• 3–4 cups diced kabocha squash
• 1/4–1/2 head iceberg lettuce, shredded
• 12–16 pickles, sliced
1. Make the Tomato-Free Thousand Island Dressing: blend mayonnaise, honey, apple cider vinegar, pickles or relish, and sea salt. Chill until ready to use.
2. Dice kabocha squash into 1/2-inch cubes. Sauté in ghee over medium-high heat, stirring every 30–60 seconds, for 5–7 minutes until browned and crisp. Salt to taste and set aside.
3. Slice bacon into thin strips and cook in a pan until crispy. Remove and let cool. In the same pan, cook ground beef in the bacon fat until browned. Salt to taste.
4. Cube raw cheese and shred iceberg lettuce.
5. Assemble bowls with cooked beef, bacon, cheese cubes, kabocha squash, lettuce, and pickles.
6. Drizzle with the prepared Tomato-Free Thousand Island Dressing and serve fresh. Store leftovers in the fridge for up to 2 days.
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