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Keto Cheeseburger Soup

Easy Keto Cheeseburger Soup with Bacon! The Best Low Carb Soup [Slow Cooker Instant Pot Stovetop]

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  • Author: Heather Burnett
  • Total Time: 45 Minutes
  • Yield: 8


Delicious & creamy Keto Cheeseburger Soup with Bacon & Cream Cheese is the easiest keto crockpot (or Instant Pot – or Stovetop) recipe you’ll ever make with a unique flavor combining the simplest ingredients to create Southern comfort food keto style! With only 3.1 net carbs this will be your new favorite family dinner!


1.5 Pounds Ground Beef

8 Slices Bacon

4 Cups Beef Broth

1/2 Cup Chopped Onion 

2.5 Tablespoons Tomato Paste

1/2 Teaspoon Chili Powder

4 Cloves Garlic (Minced)

A Pinch of Sea Salt

1 Teaspoon Black Pepper

1 Cup Shredded Cheddar

4 Ounces Cream Cheese

1/2 Cup Heavy Cream 

1/8 Teaspoon Xanthan Gum Dissolved in Water (Optional) 


Crockpot/Slow Cooker 

  • Fry Bacon & Set Aside (Resist the temptation to eat all of it) 
  • Brown ground beef in bacon grease with garlic, onion & chili powder
  • Set the slow cooker to low heat & add ground beef, beef broth, tomato paste, salt & pepper.
  • Stir & cook on low for 5 hours
  • Add ½ Cup Cheddar Cheese + cream cheese + heavy cream & cook one more hour or as long as you can stand it
  • Top with crumbled bacon, sour cream &/or optional toppings listed in Notes

Instant Pot

  • Set Instant Pot to Saute 
  • Cut Bacon Slices in 1/2 & cook for 3 Minutes, Flip – Cook 2 More Minutes 
  • Use bacon grease to brown the ground beef in Instant Pot- You can use a wooden spoon or spatula or whatever you can find to break it apart – takes 5 minutes 
  • Drain 1/2 grease & return to the pressure cooker.
  • Add the garlic cloves, onion, & chili powder – cook for 1 minute 
  • Next, add in broth, tomato paste, salt & pepper 
  • Close the lid & lock it
  • Switch your Instant Pot to the “Soup” function or Low-Pressure mode & cook 20 minutes 
  • 20 Minutes Later…Let the pressure reduce on its own without opening the steam release vent for 10 minutes (AKA Natural Pressure Release). 
  • Then carefully open the vent to release the rest of the pressure 
  • Last Step: Add in ½ cheddar cheese, cream cheese & heavy cream – stir & serve 


  • Cook Bacon – Set aside – Again: Try not to eat it
  • Drain ½ grease then use the rest to brown ground beef
  • When ground beef is 1/2 way browned, add garlic, onion & chili powder
  • Transfer to stovetop bowl set on low 
  • Stir in 4 cups of broth & tomato paste – salt & pepper – & 1/2 cup cheddar cheese & cream cheese
  • Stir until cream cheese & cheddar is melted
  • Cook for 30 minutes with the lid on 
  • Last Step: Stir in heavy cream & bacon crumbles – serve topped with remaining cheddar cheese & sour cream &/or optional toppings in Notes 


Xanthan Gum: Optional for thickening. To thicken the soup I put 1/8 teaspoon of Xanthan Gum in a little warm water & whisked it until it dissolved (if you add it directly it may clump) – then I added it to the soup to thicken. It took less than 5 minutes. If you like your soups on the thick side – you may want to try it – but its optional! 

Toppings: Cheddar Cheese, Sour Cream, Chopped Tomato, Sliced Dill Pickles 

For My Friends on Weight Watchers: 

Swap low fat cream cheese and cheddar for the full-fat versions & use turkey bacon – 6 WW SmartPoints

  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Category: Keto
  • Method: Stove Slow Cooker Instant Pot