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Keto Low Carb Chili Dog Casserole

Keto Low Carb Chili Dog Casserole

The Keto Low Carb Chili Dog Casserole is a hearty and flavorful dish that transforms a classic comfort food into a guilt-free, ketogenic delight. This recipe is your go-to solution for a quick, satisfying, and exceptionally easy weeknight meal that will have everyone asking for seconds.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or avocado oil
  • 1 pound ground beef (80/20 recommended for richness)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can no-sugar-added tomato sauce
  • 1 (15-ounce) can no-sugar-added diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • to taste salt and freshly ground black pepper
  • 12 keto-friendly hot dogs or sausages, sliced into 1/2-inch rounds
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup heavy cream
Optional toppings
  • chopped fresh chives
  • diced pickled jalapeños
  • extra shredded cheese
  • a drizzle of sour cream

Equipment

  • Large skillet or Dutch oven
  • 9x13 inch baking dish
  • Separate bowl

Method
 

  1. Heat the olive oil or avocado oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil or avocado oil, 1 medium onion, finely chopped, 2 cloves garlic, minced
  2. Add the ground beef to the skillet. Break it apart with a spoon and cook until it's thoroughly browned, draining off any excess grease.
    1 pound ground beef (80/20 recommended for richness)
  3. Stir in the no-sugar-added tomato sauce and diced tomatoes (with their juice). Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to 30 minutes, allowing the flavors to meld.
    1 (15-ounce) can no-sugar-added tomato sauce, 1 (15-ounce) can no-sugar-added diced tomatoes, undrained, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, to taste salt and freshly ground black pepper
  4. Add the sliced keto-friendly hot dogs to the chili mixture. Stir well to combine and let them heat through in the sauce for about 5 minutes.
    12 keto-friendly hot dogs or sausages, sliced into 1/2-inch rounds
  5. In a separate bowl, combine the softened cream cheese, 1/2 cup of the shredded cheddar cheese, and the heavy cream. Stir until smooth and well combined. This will form a wonderfully creamy sauce that binds the casserole together.
    8 ounces cream cheese, softened and cut into cubes, 1 cup shredded cheddar cheese, divided, 1/4 cup heavy cream
  6. Preheat your oven to 375°F (190°C). Pour the chili and hot dog mixture into a greased 9x13 inch baking dish. Carefully spoon or spread the cream cheese mixture evenly over the top of the chili.
  7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the cream cheese layer. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
    1 cup shredded cheddar cheese, divided
  8. Let the Keto Low Carb Chili Dog Casserole stand for 5-10 minutes before serving. This allows the flavors to settle and the casserole to firm up slightly. Serve hot with your favorite keto-friendly toppings.
    chopped fresh chives, diced pickled jalapeños, extra shredded cheese, a drizzle of sour cream

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) or microwave.