The key to this dish lies in selecting the right ingredients that bring out the cheeseburger flavour without the carbs. I always recommend choosing quality ground beef—something fresh and preferably grass-fed if you can find it. It makes a noticeable difference in taste and texture. For the creamy base, I use full-fat cream cheese and heavy cream, which create that luscious mouthfeel my kids and I adore. Fresh vegetables like onions and celery add subtle depth, while sharp cheddar cheese rounds it out perfectly. If you’re dairy-free, there are some substitutions I’ll mention below to keep this keto-friendly and tasty.

• 1 pound ground beef (preferably grass-fed)
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups beef broth (low sodium)
• 4 ounces cream cheese, softened
• 1 cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: chopped pickles or a splash of pickle juice for that authentic cheeseburger tang

If you need a dairy-free version, try substituting the cream cheese and heavy cream with coconut cream and a dairy-free cheese alternative, though the flavour profile will shift slightly. For the beef broth, homemade or high-quality store-bought makes all the difference.