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Keto Hamburger Broccoli Skillet

A quick and delicious one-pan meal featuring savory ground beef, tender broccoli, and gooey cheddar cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef You can use lean ground beef for a healthier option.
  • 3 cups broccoli florets Fresh or frozen broccoli can be used.
  • 1 medium onion, diced Adds flavor and sweetness.
  • 2 cloves garlic, minced Enhances the overall flavor.
  • 1 tablespoon olive oil For cooking the beef.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper To taste.
  • 1/2 teaspoon garlic powder Adds extra garlic flavor.
  • 1/2 teaspoon onion powder Optional, for additional onion flavor.
  • 1 cup shredded cheddar cheese Feel free to substitute with your preferred cheese.
  • 1/4 cup heavy cream Helps to create a creamy texture.
  • 1 tablespoon Worcestershire sauce Optional, for added depth of flavor.
  • 1/4 teaspoon red pepper flakes Optional, for a spicy kick.

Method
 

Cooking Instructions
  1. In a large skillet, heat olive oil over medium heat until shimmering.
  2. Add the ground beef, breaking it apart with a spatula into small crumbles. Cook for about 6–8 minutes until deeply browned and no longer pink.
  3. Push the beef to one side of the skillet. Add the diced onion and minced garlic to the empty space. Cook for about 3 minutes until the onion becomes translucent and the garlic is fragrant.
  4. Stir in the broccoli florets, tossing them gently to distribute with the beef. Sauté for an additional minute.
  5. Season with salt, black pepper, garlic powder, and onion powder. Stir thoroughly to coat everything evenly.
  6. Cover the skillet and let it cook for 5–7 minutes until the broccoli is tender but still crisp.
  7. Reduce heat to low and pour in the heavy cream, stirring gently and scraping up any browned bits.
  8. Sprinkle shredded cheddar cheese over the top. Cover and cook for 2–3 minutes until the cheese melts.
  9. If using, drizzle Worcestershire sauce and sprinkle red pepper flakes over the melted cheese. Stir gently to combine.
  10. Remove from heat and serve hot from the pan!

Notes

Can be served over cauliflower rice or paired with a salad. This dish keeps well in the fridge for 3–4 days, or freeze for 1–2 months. Reheat in the skillet for best results.