This Keto Hamburger Cups recipe is a great way to enjoy your favorite burger as a bite-sized appetizer!

Not a fan of our fillings? No worries, swap them out for whatever you want!!

This Keto Hamburger Cups recipe makes 12 serves. 1 serving is 1 Keto Burger Cup and has 1g net carbs.

Store leftover Keto Hamburger Cups in the fridge for up to 3 days, or freeze for up to 3 months. Chilled Keto Burger Cups can be eaten cold, or reheated in a microwave or low oven until warmed through.

Keto Hamburger Cups Ingredients

2 pound of Ground Beef
1 teaspoon of Garlic Powder
1 teaspoon of Smoked Paprika
1 teaspoon of Mustard Powder
2 teaspoons of Salt
½ teaspoon of Pepper, ground
2 tablespoons of Sugar-Free Ketchup
1 ½ cups of Cheddar Cheese, shredded
8 Mushrooms, quartered and sauteed
6 slices of Bacon, cooked and crumbled
½ small Onion, diced
1 Dill Pickle, sliced
¼ cup of Keto Burger Sauce
Scallions, optional garnish

How to Make Keto Hamburger Cups

Preheat your oven to 200C/390F.
In a large bowl, add the ground beef, salt, mustard, garlic, paprika, pepper, and ketchup. Mix well.
Split the mixture into 12 balls and press into 12 holes of a muffin pan. Press the mixture evenly along the bottom and up the side to form a cup shape. I recommend wearing food-safe disposable gloves when doing this.
Place a small amount of cheese in the base of each cup then layer in the mushrooms, bacon (reserve a small amount for garnish, if desired), onion, and pickle slices. Top with the rest of the cheddar.
Bake for 15-20 minutes until the cups have shrunk away from the sides and the cheese is bubbling.
Using a spatula or a fork, gently lift each of the cups from the muffin pan. There will be some liquid left, so take care not to burn yourself.
Place your cups on a serving tray, drizzle with the burger sauce and top with reserved bacon and scallions, if desired.
Enjoy them while they’re hot!