This beefy keto beanless bake is full of rich flavor without the carbs. No beans, no bloat—just seasoned ground beef, low-carb veggies, tomato sauce, and lots of melted cheese. It’s easy to make, great for leftovers, and even non-keto eaters love it.
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)
Preheat oven to 375°F (190°C).
In a large skillet, cook ground beef (and pork if using) over medium heat until browned. Drain some fat if too greasy.
Add onion, garlic, bell pepper, zucchini, and mushrooms. Cook 5–7 minutes, until softened.
Stir in diced tomatoes, tomato paste, and spices. Add Worcestershire and cream cheese if using. Let simmer 10 minutes, stirring now and then.
Taste and adjust seasoning. Add tomato sauce or water if too thick.
Pour meat mixture into a 9×13 baking dish. Spread evenly.
Sprinkle cheddar and mozzarella on top. Add Parmesan if using.
Bake uncovered for 20–25 minutes, until cheese is bubbly and golden.
Let rest 10 minutes before serving.
Store leftovers in the fridge for up to 4 days.
Freeze portions in airtight containers for up to 2 months.
You can swap beef for turkey or chicken, or go dairy-free with plant-based cheese.
Great served with cauliflower mash, salad, or keto rolls.
Find it online: https://www.wellnesswarrior.org/beefy-keto-beanless-bake/