Ultimate Keto Low Carb Bacon Cheese Burger and Chips


Ultimate Keto Low Carb Bacon Cheese Burger and Chips: 7g carbs without chips, 20g carbs with.

Ultimate Keto Low Carb Bacon Cheese Burger and Chips

This is as ketogenic as you can get, for something that tastes so authentic. The butternut squash chips take the dish to another level, in my humble opinion, and are worth the extra carbs. Especially if you have no other carbs for the day. Totally doable. On the other hand, munch monster isn’t keen on  vegetable ‘chips’ because they never become crunchy like real chips. So he’d rather save the carbs for something else – cake and/or chocolate, usually. I have to say, butternut squash is quite sweet in flavour, so I am gob smacked that ketohusband would choose to leave it!

Ultimate Keto Low Carb Bacon Cheese Burger and Chips

The choice is entirely yours. With or without butternut squash chips, it’s an incredibly tasty and satisfying meal that you’ll want to repeat again and again.

The perfect keto burger bun.

Oopsie – aka cloud bread, is the obvious choice. It looks the part and is very easy to make. The down side of oopsies is that they get quite sticky after they’ve cooled down, and are not easy to hold in your hand. They are also extremely light, not adding much substance to a meal. My preferred alternative is a burger bun made using the Amazing Low Carb Protein Bread Loaf recipe. If you want to use that, rather than oopsie, just follow the recipe but divide the mixture between 6 metal rings or other bun moulds you may have and bake for 18 minutes at 150C fan (170C static).Ultimate Keto Low Carb Bacon Cheese Burger and Chips

Ultimate Keto Low Carb Bacon Cheese Burger and Chips: easy peasy.

There is absolutely nothing difficult about Ultimate Keto Low Carb Bacon Cheese Burger and Chips. At all. Yeah, there are various elements to prepare, which take a little longer than my customary one-bowl-one-pan dishes. But if you follow the recipe in the chronological order given, it won’t take that long for it to be ready. To save time, you could make the burger patty one day earlier (sprinkle some coconut flour on a plate before you place the burger over it, and wrap it in cling film). Even the oopsie could be made a day in advance and stored in the fridge. You’ll find that a minute or so under the grill will fully restore it.Ultimate Keto Low Carb Bacon Cheese Burger and Chips

I have a confession to make. When I’m feeling lazy or I’m simply in a hurry and don’t have enough time to make my own burger patty, I opt for frozen burgers. I’m not a ‘packet food’ person, but Sainsbury’s Taste the Difference Aberdeen Angus Beef Burgers are incredibly good quality and zero carbs. Of course nothing beats home-made, but sometimes…well…needs must.

I hope you try my Ultimate Keto Low Carb Bacon Cheese Burger and Chips. I’d love to know what you think. Enjoy!


Nutrition Information
  • Yield: 1
  • Serving: 1
  • Calories: 1103
  • Fat: 88g
  • Net Carbs: 20g
  • Protein: 52g
Recipe type: Main Courses
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Drooling over burger and chips and reminiscing sadly? Try this KETO version and you'll be amazed.
For the burger bun
For the burger:
  • 125g beef mince (20% fat)
  • 1 small egg
  • ¼ tsp fine himalayan pink salt
  • pinch of freshly ground black pepper
  • 1 tsp mixed spices of your choice (e.g. cayenne, chilli powder, coriander, ground fennel seeds, etc)
For the burger sauce:
  • 20g sugar free mayonnaise (U.S. option HERE) I use this brand because it's hands down the best mayo you'll ever taste and it's virtually zero carbs!
  • 20g low sugar ketchup
  • ¼ tsp dijon mustard
  • pinch of fine himalayan pink salt
For the chips:
  • 100g butternut chips
  • a sprinkle of freshly ground black pepper
  • a drizzle of extra virgin olive oil or bacon fat
  • a sprinkle of fine himalayan pink salt
Other ingredients:
  • 1 slice of cheddar cheese
  • ½ avocado
  • 4 streaky bacon rashers
  • a handful of baby kale leaves
  1. start by making the burger bun; leave it to cool.
  2. in a medium pyrex bowl or similar, mix all burger ingredients (using food-safe disposable gloves helps); form a burger shape -either by hand or by using a burger 'maker', and place in the fridge to set for at least 30 minutes (you can do this one day in advance if you prefer).
  3. while you wait for the burger patty to set, make the sauce by combining all 4 ingredients and stirring until smooth; taste test and refrigerate, covered in cling film.
  4. peel and slice avocado and set aside.
  5. wash + dry kale leaves and set aside.
  6. place butternut squash chips in an oven tray, sprinkle a little olive oil (or bacon fat if you have any), salt and pepper and bake for 30-40 mins at 180C fan (200C static), turning over half-way through baking time.
  7. place burger and bacon rashers under the grill and cook on medium-high heat for about 7-10 minutes, then flip over and grill for 6-8 minutes (depending on how well done you like it); I like my bacon very crispy - if you don't, remove it from the grill sooner and keep it warm by wrapping it in foil and leaving it at the bottom of the grill or oven, by the door.
  8. put cheddar slice on top of the burger and continue to grill for a couple of minutes until melted.
  9. while the meat cooks, you may wish to re-heat the bun for a minute or so (oopsies tend to become quite sticky after a while).
  10. now you just need to assemble everything and enjoy it!
I tend to make several burger putties that I keep in the freezer ready to cook. No need to defrost them. Just cook them a little longer.

Without chips, the macros are as follows: Kcal 1026; F 86.5g; C 7g; P 51g


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  1. I would like to try your recipes, as they sound and look great. Would it be possible for you to add the American equivalents for ingredients and Fahrenheit for oven temperatures?

    I’m confused. It looks like you start out with about 9 1/3 ounces of ground beef plus an egg, bacon and cheese, but end up with less than 2 ounces of protein?

    Thanks bunches for any information you share to help me make your great recipes.


    • Hi Lynn, soooo sorry for the ultra late reply! I was cleaning up my blog ‘bin’ and found your message (along with a multitude of spammer messages that are automatically diverted there). I don’t know what gave my blog bots the impression you weren’t legit…:( Anyway, the answer is that the protein macronutrient of any meat never corresponds with its weight. The fattier the cut of meat, the less protein it will have. I use Fat Secret App to calculate macros, if that helps. As for ingredient measures, I’m sorry but the only accurate way of quantifying ingredients is by using metric scales. Thank you for your lovely comments, and my apologies once again.

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