I’m sharing my Keto Hamburger Broccoli Skillet with an unexpected ingredient swap that makes it one of the most practical keto meals with hamburger for quick low carb weeknight dinners.
I fell into this skillet mess on a weeknight when I only had ground beef and broccoli florets and zero patience for fuss, and somehow it turned out to be one of my favorite shortcuts. I won’t lie, I love recipes that feel like they shouldn’t work but do, the way big flavor hides in simple things, and this one has that trick.
It’s the kind of Keto Meals With Hamburger that makes you question why you ever thought low carb was boring, and for anyone hunting Quick Easy Meals Low Carb it’s a fast win. A little messy, a little bold, very satisfying.
Ingredients
- Ground beef gives lots of protein and iron, higher fat keeps it tasty and filling.
- Broccoli adds fiber, vitamin C and crunch, low carb and great for gut health.
- Sharp cheddar brings fat and calcium, melty umami, salty boost to every bite.
- Heavy cream makes sauce rich and silky, adds fat, keeps it keto friendly.
- Aromatics like garlic and onion give savory depth and mild sweetness when cooked.
- Soy sauce or tamari adds salty umami, tamari is gluten free if needed.
- Olive oil adds healthy fats, helps brown meat and carry flavor into dish.
Ingredient Quantities
- 1 lb (450 g) ground beef, 80/20 or 85/15
- 4 cups broccoli florets (about 1 large head, give or take)
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 2 tbsp olive oil or avocado oil
- 1 tbsp butter (optional but nice for flavor)
- 1/2 cup beef broth (120 ml)
- 2 tbsp soy sauce or tamari (use tamari for gluten free)
- 1 tbsp Worcestershire sauce
- 1/4 cup heavy cream (60 ml)
- 1 cup shredded sharp cheddar cheese (about 4 oz / 115 g)
- 1/2 tsp xanthan gum (optional, for slight thickening)
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 2 tbsp fresh parsley, chopped (optional garnish)
How to Make this
1. Heat 2 tbsp oil in a large skillet over medium high heat, add 1 lb ground beef, season with salt and pepper and brown, breaking it up as it cooks, about 5 to 7 minutes; spoon off excess fat leaving about 1 tbsp for flavor.
2. Push beef to one side, add the finely chopped small yellow onion to the hot pan and cook 3 to 4 minutes until soft, stir in the minced 2 cloves garlic and cook 30 seconds so it doesnt burn.
3. Add 4 cups broccoli florets to the skillet, stir to combine with beef and onions, then pour in 1/2 cup beef broth, 2 tbsp soy sauce or tamari and 1 tbsp Worcestershire sauce; bring to a simmer.
4. Cover the pan and steam for 4 to 6 minutes until broccoli is tender crisp, check with a fork, you dont want mushy florets.
5. Stir in 1/4 cup heavy cream and 1 tbsp butter (if using) and lower heat to medium low so the sauce comes together.
6. If you want a slightly thicker sauce sprinkle in 1/2 tsp xanthan gum, whisk quickly as you add it to avoid clumps, or skip it and simmer a little longer to reduce.
7. Add 1 cup shredded sharp cheddar cheese and stir until fully melted and the mixture is creamy, taste and adjust salt and pepper.
8. If you like heat add 1/4 tsp red pepper flakes now, give it one last stir and let sit off the heat for a minute so flavors settle.
9. Garnish with 2 tbsp chopped fresh parsley if desired and serve hot, great on its own for a keto meal or over cauliflower rice if you want extra bulk.
Equipment Needed
1. Large heavy skillet (10 to 12 inch)
2. Wooden spoon or sturdy spatula for breaking up and stirring beef
3. Large metal spoon to spoon off excess fat
4. Sharp chef’s knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Small whisk (for xanthan gum) or fork
8. Lid that fits the skillet
9. Box grater (or bowl of pre shredded cheddar)
FAQ
Keto Hamburger Broccoli Skillet Is A Quick, Tasty Meal. Recipe Substitutions and Variations
- Ground beef: swap for ground turkey, chicken or pork if you want it leaner or just a different flavor. If you pick lean turkey add a little oil or butter so it does not dry out
- Broccoli florets: use cauliflower florets or trimmed green beans for a similar texture. Cauliflower gives a milder taste and soaks up the sauce real nice
- Heavy cream: replace with full fat coconut milk for dairy free, or stir in softened cream cheese for a thicker, creamier sauce. Coconut will add a faint coconut note so taste as you go
- Soy sauce or tamari: try coconut aminos or liquid aminos for a gluten free option and a slightly sweeter finish, just reduce any extra salt you add
Pro Tips
1) Brown the meat properly and manage the fat. get it nicely caramelized for flavor, then spoon off most of the excess but leave about a tablespoon so the sauce isnt flat. dont crowd the pan or you wont get that good browning.
2) Keep the broccoli bright and not mushy. cut florets to the same size, or toss them in an ice bath after a quick steam/blanch to lock the color and stop cooking, especially if you plan to reheat leftovers.
3) Make the sauce silky not grainy. warm the cream a bit before adding and add cheese over low heat or off the heat so it melts gently. grate cheddar yourself when possible, pre-shredded has anti-caking stuff that can make it clump.
4) Xanthan and thickening hacks. never dump xanthan straight into hot liquid, mix it into a few teaspoons of cold broth or oil first or whisk it into the cream to avoid gummy clumps. alternatively just simmer a bit longer to reduce if you dont like using xanthan.
Keto Hamburger Broccoli Skillet Is A Quick, Tasty Meal. Recipe
I’m sharing my Keto Hamburger Broccoli Skillet with an unexpected ingredient swap that makes it one of the most practical keto meals with hamburger for quick low carb weeknight dinners.
4
servings
579
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Wooden spoon or sturdy spatula for breaking up and stirring beef
3. Large metal spoon to spoon off excess fat
4. Sharp chef’s knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Small whisk (for xanthan gum) or fork
8. Lid that fits the skillet
9. Box grater (or bowl of pre shredded cheddar)
Ingredients
-
1 lb (450 g) ground beef, 80/20 or 85/15
-
4 cups broccoli florets (about 1 large head, give or take)
-
1 small yellow onion, finely chopped (about 1/2 cup)
-
2 cloves garlic, minced
-
2 tbsp olive oil or avocado oil
-
1 tbsp butter (optional but nice for flavor)
-
1/2 cup beef broth (120 ml)
-
2 tbsp soy sauce or tamari (use tamari for gluten free)
-
1 tbsp Worcestershire sauce
-
1/4 cup heavy cream (60 ml)
-
1 cup shredded sharp cheddar cheese (about 4 oz / 115 g)
-
1/2 tsp xanthan gum (optional, for slight thickening)
-
Salt and black pepper to taste
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
2 tbsp fresh parsley, chopped (optional garnish)
Directions
- Heat 2 tbsp oil in a large skillet over medium high heat, add 1 lb ground beef, season with salt and pepper and brown, breaking it up as it cooks, about 5 to 7 minutes; spoon off excess fat leaving about 1 tbsp for flavor.
- Push beef to one side, add the finely chopped small yellow onion to the hot pan and cook 3 to 4 minutes until soft, stir in the minced 2 cloves garlic and cook 30 seconds so it doesnt burn.
- Add 4 cups broccoli florets to the skillet, stir to combine with beef and onions, then pour in 1/2 cup beef broth, 2 tbsp soy sauce or tamari and 1 tbsp Worcestershire sauce; bring to a simmer.
- Cover the pan and steam for 4 to 6 minutes until broccoli is tender crisp, check with a fork, you dont want mushy florets.
- Stir in 1/4 cup heavy cream and 1 tbsp butter (if using) and lower heat to medium low so the sauce comes together.
- If you want a slightly thicker sauce sprinkle in 1/2 tsp xanthan gum, whisk quickly as you add it to avoid clumps, or skip it and simmer a little longer to reduce.
- Add 1 cup shredded sharp cheddar cheese and stir until fully melted and the mixture is creamy, taste and adjust salt and pepper.
- If you like heat add 1/4 tsp red pepper flakes now, give it one last stir and let sit off the heat for a minute so flavors settle.
- Garnish with 2 tbsp chopped fresh parsley if desired and serve hot, great on its own for a keto meal or over cauliflower rice if you want extra bulk.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 290g
- Total number of serves: 4
- Calories: 579kcal
- Fat: 47.6g
- Saturated Fat: 21g
- Trans Fat: 0.4g
- Polyunsaturated: 3g
- Monounsaturated: 17.5g
- Cholesterol: 156mg
- Sodium: 801mg
- Potassium: 693mg
- Carbohydrates: 8.5g
- Fiber: 2.9g
- Sugar: 2.5g
- Protein: 39.3g
- Vitamin A: 900IU
- Vitamin C: 82.5mg
- Calcium: 267mg
- Iron: 4mg
