Dinner

Low Carb Baked Big Mac

Name: Low Carb Baked Big Mac
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 cup onion, chopped; 2 tablespoons mayonnaise; 1 tablespoon mustard; 1/4 cup sugar-free ketchup; 1 cup shredded lettuce; 1/2 cup pickles, chopped; 1 cup shredded cheddar cheese; 1 tablespoon sesame seeds; Salt and pepper to taste

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This low carb baked Big Mac captures all the flavors of the classic: seasoned beef, tangy “special” sauce, crisp lettuce, pickles and melted cheddar—without the bun. It’s an easy, family-friendly casserole that smells savory as it bakes and comes out hot, bubbly and golden. The texture mixes tender, well-seasoned beef with crunchy pickles and lettuce, and a creamy, tangy sauce that ties it all together.

Recipe Information

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Approximate per serving (1/4 of recipe):

Calories per serving: 480 kcal
Protein: 27 g
Carbohydrates: 4.5 g
Fat: 39 g
Fiber: 0.8 g
Sugar: 1.3 g
Sodium: 485 mg

(Values are estimates based on the listed ingredients and typical brands. Swap ingredients to change nutrition.)

Why Make This Low Carb Baked Big Mac

You get Big Mac flavor without the bun—perfect for low-carb or keto-style meals. It’s quick to assemble, bakes into a warm, gooey dish kids and adults love, and is easy to portion and reheat. The dish delivers savory beef, tangy sauce, melty cheese and crunchy pickles in every bite.

How to Make Low Carb Baked Big Mac

This is a layered casserole built from browned beef, a simple low-carb “special” sauce, shredded lettuce and pickles, finished with melted cheddar and sesame seeds. You’ll brown, mix, layer and bake. The process is straightforward and forgiving.

Ingredients:

1 lb ground beef
1/2 cup onion, chopped
2 tablespoons mayonnaise
1 tablespoon mustard
1/4 cup sugar-free ketchup
1 cup shredded lettuce
1/2 cup pickles, chopped
1 cup shredded cheddar cheese
1 tablespoon sesame seeds
Salt and pepper to taste

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Chop the onion, shred the lettuce (if needed), chop the pickles, and measure the cheese and sauce ingredients so everything is ready.

Step 2: Mixing

In a bowl, stir together the mayonnaise, mustard, and sugar-free ketchup until smooth. This creates your low-carb “special” sauce—tangy, creamy and slightly sweet.

Step 3: Cooking

Heat a skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking the beef into pieces, until the meat is browned and the onion is translucent. Season with salt and pepper to taste. Drain any excess fat and transfer the beef mixture to a bowl or leave in the skillet if it’s cool.

Step 4: Finishing

Spread half of the cooked beef mixture into a baking dish. Spoon half of the mayonnaise mixture over the beef in an even layer. Add half of the shredded lettuce, half of the chopped pickles, and half of the shredded cheddar. Repeat the layers with remaining beef, sauce, lettuce, pickles, and cheese. Sprinkle sesame seeds over the top. Bake for 20–25 minutes, until the cheese is bubbly and golden. Let it cool slightly before serving.

How to Serve Low Carb Baked Big Mac

Scoop servings onto plates and garnish with extra shredded lettuce or a few dill pickle slices.
Serve with a green salad or cauliflower mash for a full low-carb meal.
For a party, serve small scoops in lettuce cups or on low-carb crackers for bite-sized appetizers.

How to Store Low Carb Baked Big Mac

Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat single servings in the microwave for 60–90 seconds, or warm in a 350°F oven for 10–15 minutes until heated through. Add a sprinkle of fresh lettuce after reheating to restore some crunch.

Expert Tips for Perfect Low Carb Baked Big Mac

Use an 8×8-inch baking dish for even layers; larger dish will make thinner layers.
For less grease, choose 90/10 lean ground beef or drain well after browning.
Toast sesame seeds lightly in a dry pan for 1–2 minutes first for a nuttier aroma.
If your lettuce waters down the casserole, pat it dry or add it fresh after baking for more crunch.
Taste and adjust salt/pepper in the beef before assembling—seasoning early ensures balanced flavor.
Let it rest 5–10 minutes after baking so the layers set and slice cleaner.

Delicious Variations

Keto Double Cheese: Use a mix of cheddar and mozzarella for extra melty texture.
Spicy Twist: Add 1–2 teaspoons sriracha or chopped jalapeño to the sauce.
Lighter Version: Swap ground turkey or chicken for beef and use light mayo.
Bacon Big Mac: Fold crumbled cooked bacon into the beef layer for smoky flavor.
Mushroom “Big Mac”: Sauté mushrooms with the onion for an earthier profile.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes. Assemble the casserole and cover it tightly. Refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if it goes into the oven straight from the fridge.

Q: Is this recipe freezer-friendly?
A: Yes. Bake first, let cool, then freeze portions or the whole casserole in an airtight container up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.

Q: Can I use different cheeses?
A: Absolutely. Cheddar gives classic flavor, but Monterey Jack, Colby, or a mild mozzarella work well. Stronger cheeses like smoked gouda will change the flavor—taste as you go.

Q: How can I keep the lettuce from getting soggy?
A: Add the shredded lettuce after baking for crunchier texture. If you prefer it baked, use very dry lettuce and keep the layer thin.

Q: Is sugar-free ketchup necessary?
A: You can use regular ketchup, but it will increase carbs and sugar. Sugar-free keeps the dish low-carb. Alternatively, use tomato paste with a low-carb sweetener and vinegar to mimic ketchup.

Q: Can I make individual portions?
A: Yes. Use small ramekins or a muffin tin to make single-serve portions. Reduce bake time slightly—check at 12–15 minutes.

Q: How can I reduce the sodium?
A: Choose low-sodium pickles, low-sodium cheese, and reduced-sodium condiments. Rinse chopped pickles briefly to remove surface brine.

Conclusion

This low carb baked Big Mac is a satisfying, easy dish that delivers classic fast-food flavors without the bun. It’s great for weeknight dinners, meal prep, or a comforting weekend meal. For another low-carb take on Big Mac flavors and a different style of casserole, check out Big Mac Casserole with Special Sauce | That Low Carb Life for more ideas and inspiration. Give this recipe a try—serve it hot, enjoy the melt and tang, and tweak the toppings to make it your own.