Save My kitchen fills with smoke the moment bacon hits the pan, and suddenly I'm transported to those late-night diner visits where everything tasted like possibility and grease. This skillet came together one weeknight when I was tired of complicated recipes but hungry for something that felt indulgent—bacon, beef, cheese, all in one pan, no excuses. What surprised me most was how the heavy cream and BBQ sauce created this silky, tangy sauce that made the whole thing taste restaurant-quality but took barely thirty minutes. It's become my answer to "what's for dinner" on nights when I want something substantial without the carb overload.
I made this for my neighbor who'd just started keto, and watching her face light up when she tasted it—when she realized this was keto food—made me understand why comfort matters so much in eating. She called it "burger night but make it fancy," and honestly, that's exactly what it is. The skillet was still sizzling when she asked for the recipe, and I knew I'd created something worth repeating.
Ingredients
- Bacon, chopped (8 oz): This is your flavor foundation—the rendered fat becomes your cooking medium and adds a savory depth you can't replicate any other way.
- Ground beef (1 lb, 80/20): The 20% fat ratio keeps everything moist and prevents that dry, grainy texture that ruins ground beef dishes.
- Yellow onion, diced (1 small): It softens into sweet, caramelized notes that balance the saltiness of the bacon and beef.
- Dill pickle, chopped (1 small): This is the secret that makes people ask what's different—the pickle juice adds a subtle tang that brightens everything.
- Cherry tomatoes, halved (1/2 cup, optional): They burst slightly when cooked and add color and a hint of acidity if you want it.
- Sugar-free BBQ sauce (1/2 cup): This ties the whole dish together with that classic burger stand flavor without the sugar spike.
- Shredded cheddar cheese (1 cup): Use a good quality sharp cheddar if you can find it—the flavor is noticeably different from mild varieties.
- Heavy cream (1/4 cup): It mellows the acid from the BBQ sauce and creates a sauce that clings to everything instead of pooling at the bottom.
- Smoked paprika (1/2 tsp): This adds warmth and a whisper of smoke that feels authentic without overpowering.
- Garlic powder (1/2 tsp): Fresh garlic will burn in the bacon fat, so the powder distributes more evenly and mellows as it cooks.
- Kosher salt and black pepper (1/2 tsp and 1/4 tsp): Season as you go because the BBQ sauce will add its own saltiness.
- Green onions, sliced (2) and sesame seeds (1 tbsp, optional): These are your finishing touches—they add brightness and a slight crunch that keeps the dish from feeling heavy.
Instructions
- Render the bacon until it's crispy:
- Listen for the sizzle to quiet down, which means the water content is gone and you're left with pure, rendered fat. This fat is liquid gold for cooking everything else.
- Cook the onions until they soften:
- You want them translucent and slightly golden at the edges—this takes about two or three minutes and releases their natural sweetness.
- Brown the ground beef properly:
- Break it up with your spatula as it hits the pan so you get small, evenly cooked pieces instead of large clumps. Don't stir constantly; let it sit for a minute so it develops color and flavor.
- Season the meat while it's still hot:
- The warmth helps distribute the spices evenly through the beef so you don't end up with bitter spots where the garlic powder concentrated.
- Bring everything back together:
- Return the bacon, add the pickle and tomatoes, then pour in the BBQ sauce and cream. The mixture should smell incredible at this point—like a burger stand and your grandmother's kitchen had a baby.
- Let it simmer briefly:
- Two or three minutes is all it needs for the flavors to get to know each other and the sauce to thicken slightly.
- Melt the cheese low and slow:
- Cover the skillet and keep the heat low so the cheese melts into creamy pockets rather than separating or burning on top.
- Finish with garnishes:
- The green onions add a fresh bite that cuts through the richness, and the sesame seeds add a subtle nuttiness that feels gourmet.
Save 
Save There's a moment when you cover that skillet and the cheese starts melting, when the aroma hits you, when you suddenly remember why you love cooking in the first place. That's what this dish does—it reminds you that food is about more than fuel.
Flavor Combinations That Work
The genius of this skillet is how the salty bacon, tangy BBQ sauce, and creamy cheese create this triangle of flavors where nothing overpowers anything else. The pickle is the quiet hero, adding brightness without announcing itself loudly. If you want to experiment, pepper jack cheese brings heat, gouda brings earthiness, and smoked cheddar amplifies the BBQ vibe even further.
Making It Your Own
My friend who loves spice adds jalapeños to her version, and my partner always puts shredded iceberg lettuce on top after plating because he likes the contrast of crispy cold against warm, creamy beef. The beauty of a skillet dish is how forgiving it is—it adapts to what you have and what you love without losing its identity. Think of it as a template that whispers suggestions instead of shouting rules.
The Keto Advantage and Storage Tips
This dish came into my life during my keto phase when I was tired of lettuce wraps and cauliflower rice, and it reminded me that low-carb eating doesn't mean sacrifice. The macro balance—high fat, high protein, minimal carbs—keeps you satisfied for hours, and the creamy sauce feels decadent in a way that makes keto sustainable. Leftovers actually taste better the next day after the flavors have melded, and they reheat beautifully in a low skillet without breaking or separating.
- Store in an airtight container in the refrigerator for up to three days and reheat gently over medium heat with a splash of cream if it seems dry.
- You can freeze this in portions, though the texture of the cheese changes slightly—thaw overnight in the fridge before reheating.
- Make a double batch on Sunday and you'll have dinner sorted for Wednesday already, which is when willpower usually crashes.
Save 
Save This skillet has become my answer to those nights when everything feels complicated, and a simple, honest meal is exactly what matters. Make it, share it, make it again—it only gets better because you'll know exactly how you like it.
Recipe FAQ
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well in this skillet. Since turkey is leaner than 80/20 beef, you may want to add extra bacon fat or a tablespoon of olive oil to maintain richness. The cooking time remains the same.
- → What sugar-free BBQ sauce brands do you recommend?
G Hughes and Primal Kitchen make excellent sugar-free BBQ sauces that work perfectly in this skillet. You can also make your own by combining tomato paste, vinegar, liquid smoke, Worcestershire sauce, and your preferred sweetener like monk fruit or erythritol.
- → Can I make this ahead for meal prep?
Absolutely. This skillet reheats beautifully and actually develops more flavor overnight. Store in individual airtight containers for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream if the sauce seems thick.
- → Is heavy cream necessary or can I substitute it?
The heavy cream adds richness and helps balance the tangy BBQ sauce. You can substitute with full-fat coconut milk for a dairy-free option, though it will add a subtle coconut flavor. Cream cheese also works—just stir it in until melted.
- → Why add pickle to the skillet?
Chopped dill pickle provides that authentic cheeseburger tang and acidity that cuts through the rich bacon and cheese. It mimics the pickles you'd find on a burger and adds brightness to the dish. If you're not a pickle fan, try adding a splash of pickle juice instead.
- → Can I freeze leftovers?
Yes, this freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The texture may change slightly but the flavors remain excellent.