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Two Words: Cheeseburger Pie

Cheeseburger pie is meaty, cheesy, and feels cheaty, but when you look at the macros, you see lots of protein, some fat, and almost no carbs.  It’s everything you want a healthy recipe to be.

How to Make Low-Carb Cheeseburger Pie

I don’t know where to begin in describing this, so I’ll just tell you about my weekend.  I made my first batch of cheeseburger pie on Friday.  It wasn’t quite right and I wanted to make it again because I thought I could improve the macros.  It wasn’t bad…it just wasn’t perfect.  By Sunday, the messed up pie was gone and a new batch was in the oven.  An hour after it came out of the oven, the new cheeseburger pie was halfway gone.  So, you could say it was a pretty big hit around here.  🙂

Versions of this wonder exist all over the place.

The first ones had Bisquick.  Those were out because of the carbs.

The second renditions had 1 C of mayo, 1 C heavy cream, and 1 lb of cheese.  I’m not going to lie:  that recipe probably tastes better than mine.  lol.  But the macros were INSANE.  Like 1000+ calories per serving and mostly fat kind of insane.  So, I did my Ashley thing to it and ended up with this.

I’m REALLY happy with the final product and with its macros.  Check out my new and improved Cheeseburger Pie.

Low Carb Cheeseburger Pie Recipe

This is about to become your favorite dinner recipe! Even people that aren’t tracking macros will love it.

Cheeseburger Pie
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Yield: 6 servings

Serving Size: 1/6 of recipe

Calories per serving: 526

Fat per serving: 29

Carbs per serving: 6

Protein per serving: 57

Cheeseburger Pie


  • 2.5 lb lean ground beef, drained
  • 100g onions, diced
  • 1 tbsp. minced garlic
  • 1 packet dry ranch mix
  • 1.5 cups of liquid egg whites
  • 4 oz greek yogurt cream cheese
  • 1/2 cup unsweetened almond milk
  • 1/2 cup dill pickle slices
  • 8 oz shredded sharp cheddar
  • salt & pepper to taste


  1. Preheat oven to 350.
  2. Brown hamburger with onions and garlic.
  3. Drain.
  4. In a large bowl, soften cream cheese by pressing into sides of the bowl.
  5. Add egg whites, milk, and ranch powder and blend with a hand mixer. (It may froth and act crazy because of the egg whites. Don't worry. It'll settle down)
  6. Fold in pickle slices, 3/4 of the cheese, and beef/onion/garlic mixture.
  7. Pour mixture into greased casserole dish. (I used a large covered oval Pyrex)
  8. Bake covered for 45 minutes and uncovered for an additional 15 minutes or until middle is set. (it will firm up more when it's cooling, so don't worry if it isn't super solid when you take it out of the oven)
  9. Serve with traditional cheeseburger toppings: more pickles, mustard, ketchup, etc.


As always, if you make the recipe as-written, feel free to use my math on MFP: MyMacroTools Cheeseburger Pie

Thanks to Someday I’ll Learn for the original:

Be sure to show me your creations by using our hashtag #getmacroed.  It makes my day to see my recipes in your kitchen and you never know when I might feature one of yours!

All the best,

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