Name: Beefy Keto Beanless Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs ground beef (80/20 or 85/15); ½ lb ground pork or Italian sausage (optional); 1 medium onion, chopped; 3 cloves garlic, minced; 1 bell pepper, chopped; 1 small zucchini, diced; ½ cup mushrooms, chopped (optional); 1 (15 oz) can diced tomatoes (no sugar added); 1 (6 oz) can tomato paste; 1 tbsp tomato sauce or water (if needed); 2 tsp paprika; 1½ tsp chili powder; 1 tsp cumin; 1 tsp dried oregano; Salt and pepper, to taste; ½ tsp red pepper flakes (optional); 1 tsp Worcestershire sauce (optional); 2 tbsp cream cheese (optional, for creamy texture); 1½ cups shredded cheddar cheese; 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan (optional topping)

Jump to Recipe·Print Recipe

Let’s get one thing straight—this isn’t one of those “try-hard” keto meals that tastes like you’re punishing yourself. This is the kind of dinner that makes you forget you’re even following a low-carb anything. It’s rich, cheesy, meaty, and there’s not a single bean in sight.

Why? Because beans, while tasty, are not exactly friendly to strict keto folks. Too many carbs. And for some people, they come with a side of regret if you know what I mean. So we skip the beans, double down on the beef, and still get that cozy, baked comfort food feel that usually comes with chili or lasagna.

This Beefy Keto Beanless Bake is everything you want at the end of a long day. It’s fast enough for a weeknight but satisfying enough to bring to a gathering. Let’s walk through the whole thing.

What Is a Beanless Bake Anyway?

This dish is like a cross between a chili, a lasagna, and a casserole—but stripped back to the basics that work with keto. That means:

Ground beef (or other meat if you like)
Lots of flavor
A rich tomato base
Cheese
Veggies that don’t spike your carbs

We’re baking it all together so the flavors soak in and the top gets that slightly crispy, golden cheese finish that everyone goes nuts for. You scoop it out like a casserole, but it eats like a loaded chili plate.

Why Go Beanless?

Two big reasons:

Carbs: Even half a cup of black beans can push your daily net carb limit if you’re keeping it strict keto.
Bloating: Some people just don’t handle legumes well. You think you’re eating healthy, and then—boom—you’re stuck with gas and a stomach that feels like you swallowed a balloon.

With this bake, you skip both problems and still get the same comfort-food payoff.

Ingredients you will Need For this Recipe

This recipe is flexible, but here’s the base version that works every time.

Protein

2 lbs ground beef (80/20 or 85/15 is ideal for flavor)
Optional: ½ lb ground pork or Italian sausage (for extra richness)

Veggies

1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped (any color works)
1 small zucchini, diced
½ cup chopped mushrooms (optional, but good for texture)

Sauce

1 can (15 oz) diced tomatoes (look for low-sugar)
1 can (6 oz) tomato paste
1 tbsp tomato sauce (or water to thin, if needed)
2 tsp paprika
1 tsp cumin
1½ tsp chili powder (or more if you like heat)
1 tsp dried oregano
Salt and pepper to taste

Cheese

1½ cups shredded cheddar
1 cup mozzarella
Optional: ¼ cup Parmesan (for topping)

Extras (Optional but tasty)

½ tsp crushed red pepper flakes
½ tsp smoked paprika
1 tsp Worcestershire sauce
2 tbsp cream cheese (makes it extra creamy, add during the sauce step)

The Steps for Beefy Keto Beanless Bake (Don’t Skip the Simmer)

Here’s how you make it all come together without messing up pans or overthinking things.

1) Cook the Meat

In a large skillet or deep pan, cook your ground beef (and sausage if you’re using it) over medium heat. Break it up with a wooden spoon and stir until it’s mostly browned. You want it cooked through, but not bone-dry. This usually takes 7–10 minutes.

Once the meat is browned, tilt the pan and spoon off some of the extra grease. You don’t need to drain it all—fat = flavor, but too much makes it greasy.

2) Add the Veggies

Throw in your chopped onions, garlic, bell pepper, zucchini, and mushrooms. Let them cook with the meat for about 5–7 minutes. Stir occasionally so nothing sticks.

This is where your house starts smelling like someone knows what they’re doing in the kitchen.

3) Build the Sauce

Once the veggies soften, stir in the tomato paste and diced tomatoes. Add your spices: paprika, chili powder, cumin, oregano, salt, pepper, and anything else you like. If you’re using cream cheese or Worcestershire, add it now.

Let this simmer for about 10 minutes, uncovered. Stir occasionally. It should thicken slightly and smell like chili without the beans. If it looks too thick, splash in a bit of water or tomato sauce to loosen it up.

Taste it here. Adjust salt, heat, or spice levels now while it’s still in the pan.

4) Transfer to a Baking Dish

Once your meat sauce is ready, pour it into a 9×13 inch baking dish or something close to that size. You don’t need to grease the pan, thanks to the fat in the meat.

Spread it out evenly with a spatula.

5) Add Cheese—Be Generous

Sprinkle the cheddar and mozzarella all over the top. You can swirl the two together or do separate layers. Add a handful of Parmesan if you want that salty, crispy top.

Don’t skimp. The cheese is what makes this thing feel like a proper baked dish, not just meat in a pan.

6) Bake It

Pop the dish in a preheated oven at 375°F (190°C) and bake for about 20–25 minutes, or until the cheese is melted, bubbly, and a little golden at the edges.

You can broil it for the last 2 minutes if you want it really crisp on top. Watch it though—it goes from golden to burnt quick.

7) Rest, Then Serve

Let it sit for about 10 minutes before scooping it out. This helps the bake firm up a bit and not just fall apart into a saucy mess on the plate.

Scoop it out with a big spoon or spatula. Serve it warm.

What to Serve It With

Even though it’s a one-pan wonder, you can still dress it up.

Cauliflower mash – Feels like mashed potatoes, without the carbs.
Keto rolls or chaffles – For mopping up the sauce.
Simple salad – Some fresh greens with olive oil and lemon gives a nice contrast.
Avocado slices – Adds healthy fats and a creamy texture.

How to Store and Reheat It

This bake keeps like a champ. If anything, it gets better the next day because the flavors settle and soak into everything.

Fridge:

Store in an airtight container.
Keeps for up to 4 days.
Reheat in the microwave or oven until warmed through.

Freezer:

Cool it fully before freezing.
Store in freezer-safe containers or wrap tightly.
Keeps up to 2 months.
Thaw overnight in the fridge and reheat in the oven or microwave.

Tip: Freeze in individual portions for quick meals.

Variations and Swaps

You can tweak this recipe a hundred ways and it’ll still work.

Protein Swaps

Ground turkey or chicken – Lighter but still tasty.
Shredded rotisserie chicken – Skip the browning step and mix it into the sauce.
Ground lamb – Gives it a Mediterranean twist.

Add More Veggies

Riced cauliflower
Chopped spinach or kale
Diced eggplant
Jalapeños (for heat)

Just keep the veggie-to-meat ratio balanced so it doesn’t turn watery.

Dairy-Free Option

Use plant-based shredded cheese (some melt better than others—test your favorite).
Skip cream cheese or use a coconut cream version.

How to Enjoy this Meal

Let’s talk about when this meal actually comes in handy.

1) Family Dinner That Doesn’t Break the Bank

Ground beef is still one of the cheaper meats out there. Add in some pantry tomatoes, a handful of cheese, and boom—feeds 6 or more for under $20.

Kids eat it. Adults love it. Nobody misses the beans.

2) Meal Prep Without Sad Leftovers

You can cook once, eat three times. This bake doesn’t turn to mush in the fridge. It reheats like it was made fresh.

Portion it into meal prep containers with some cauliflower rice or roasted broccoli, and you’ve got weekday lunches sorted.

3) Feeding Low-Carb and “Normal” Eaters Together

This dish passes the picky-eater test. Even people who aren’t doing keto don’t ask, “Where are the beans?” They just ask for seconds.

Carb Count Estimate (Per Serving)

This’ll depend a bit on your ingredient brands and any extras you add, but here’s a rough idea:

Net carbs per serving (1/6 of the dish): Around 6–8g
Fat: 20–25g
Protein: 25–30g

No sides included, but even with a salad, you’re still comfortably in keto range.

Conclusion

If you’re tired of meals that feel like substitutes for the real thing, this beanless beefy bake hits different. It’s not trying to copy pasta or pretend zucchini is noodles. It’s just a solid, satisfying dish that keeps things simple and full of flavor.

Beans or no beans, this one earns a spot in your weekly rotation.

Want to save this recipe for later? Pin it now and make it next time you’re standing in front of the fridge thinking, “I don’t want to cook—but I do want something that tastes like I tried.”

Let me know how yours turns out. Add your own spin, switch up the meat, or pile on the cheese. No one’s judging.