Easy Keto Hamburger and Broccoli Skillet (Cheesy One-Pan Dinner)

This keto hamburger and broccoli skillet is a cheesy, one-pan dinner perfect for busy weeknights. Low carb, hearty, and packed with flavor — your whole family will love it!

A Comforting Keto Skillet Classic

I’ll never forget the first time I made this keto hamburger and broccoli skillet — it was one of those quick weeknight dinners where I had exactly 20 minutes, three hungry kids, and zero energy. I had ground beef thawing on the counter, a bag of frozen broccoli in the freezer, and half a block of cheddar that needed to be used up. What started as a last-minute toss-it-all-in moment turned into a regular family favorite.

The kitchen smelled like cozy comfort in about ten minutes — garlic sizzling in olive oil, broccoli starting to char around the edges, and cheese melting into this bubbly, golden layer over the beef. My youngest, Emma, popped into the kitchen, grabbed a spoon off the counter, and snuck a gooey bite straight from the pan. She gave me a big thumbs-up with her mouth full, and that was that. Recipe approved.

This keto hamburger and broccoli skillet has become one of my go-to meals. It’s hearty, low carb, cheesy (but not heavy), and best of all — it’s a one pan keto meal. Fewer dishes, happy tummies, and leftovers that reheat like a dream? Yes, please.

Let me show you how to bring this comforting skillet to your table — without stress, mess, or complicated steps.

Why This Recipe Works (and Saves Dinner Time!)

If you’re anything like me, some nights just get away from you. Maybe there was a school project that suddenly “had to be finished tonight,” or your meeting ran late, or you’re just plain tired. On those nights, I reach for this skillet. It’s my dinner-saving secret — a low carb ground beef dinner that’s fast, filling, and family-approved.

One night, I came home after a long PTA meeting (the kind where someone suggests a bake sale and suddenly you’re signed up for three things). I had about 25 minutes before bedtime routines had to start. This skillet came through. Everything went into my favorite cast iron — the same one that’s been with me through three apartments and countless meals — and dinner was done before the homework meltdowns could begin.

Here’s why this is one of my top skillet meals keto lovers come back to again and again:

• One-pan cleanup — Less time scrubbing, more time resting.
• Under 30 minutes — Start to finish, faster than delivery.
• Keto-friendly and kid-approved — No weird ingredients, just real food that tastes amazing.
• Budget-smart — Ground beef, broccoli, and pantry staples.

And if you’re looking for more ground beef keto ideas, I’ve got a cheesy favorite you’ll love: Cheesy Sloppy Joe Garlic Bread. It’s a fun twist when you’re in the mood for something hearty but still low-carb.

This recipe’s ease is what makes it a lifesaver. Its flavor is what keeps it on repeat.

Ingredients You’ll Need

One of the best parts about this keto hamburger and broccoli skillet? You probably already have most of the ingredients in your kitchen. It’s made from simple, real-food staples — nothing fancy, just cozy flavors that work beautifully together.

Here’s what you’ll need:

• 1 lb ground beef (80/20) — I buy it in bulk and portion it out for quick meals like this.
• 1 tablespoon olive oil — Helps brown the meat and soften the veggies.
• 1 small onion, finely chopped — Adds sweet depth to the skillet.
• 2 cloves garlic, minced — Fresh is best, but I’ve used the jarred kind in a pinch.
• 4 cups broccoli florets, fresh or frozen — Frozen works great if you steam it first.
• ½ teaspoon smoked paprika — Adds a subtle warmth.
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ½ cup shredded cheddar cheese — I’ve also used mozzarella and it melts beautifully.
• ¼ cup heavy cream — Makes it creamy without being heavy.
• ¼ cup low-sodium beef broth — For added flavor and a little saucy goodness.
• Optional: red pepper flakes, for heat — I usually sprinkle these on half for the grown-ups.

These are all pantry and freezer staples in my house. And if I’m out of something? I just swap it (more on that soon). The beauty of this dish is its flexibility — and how it somehow tastes like more than the sum of its parts.

How to Make It (Step-by-Step)

This is one of those meals where the process is just as satisfying as the outcome. There’s something about watching simple ingredients come together in a sizzling skillet that feels like a little win after a long day.

Here’s how to make your cheesy broccoli and beef skillet magic happen:

1. Brown the ground beef

Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Add 1 lb ground beef and let it sit undisturbed for 2–3 minutes to get that golden crust.
Don’t stir too soon — those browned bits bring incredible flavor.

Once it’s mostly browned, add the chopped onion and cook until soft, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.

2. Add the broccoli

If using frozen broccoli, pre-steam for 2–3 minutes or thaw it first — this keeps your skillet from turning watery. Add 4 cups broccoli florets to the pan and stir everything together. Let it cook for 4–5 minutes until the broccoli is bright green and just tender.

3. Season and simmer

Sprinkle in the smoked paprika, onion powder, garlic powder, salt, and pepper. Stir to coat everything in those cozy spices.

Pour in the ¼ cup beef broth and ¼ cup heavy cream, gently stirring to create a light sauce. Let it simmer for about 3 minutes until slightly thickened.

4. Make it cheesy

Sprinkle ½ cup shredded cheddar cheese evenly over the top. Cover the skillet with a lid or foil and let it sit for 2–3 minutes, just until the cheese melts into a bubbly, cheesy blanket.

Don’t overcook the broccoli! You want it tender, not mushy.

5. Serve and enjoy

Serve hot, straight from the skillet. Add a pinch of red pepper flakes if you like a little heat — we do half-and-half at home so everyone’s happy.

Looking for another creamy skillet-style dinner? Try my Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce — it’s rich, dreamy, and just as easy.

Easy Add-Ins and Swaps

This keto ground beef recipe is delicious as-is, but it also plays really well with others. Sometimes you just need to use what’s in the fridge, and this skillet is incredibly forgiving. Here are some of my favorite twists — all tried in my own kitchen, usually with a kid asking, “What’s that smell?”

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Cheese Lover’s Twist

Try Gruyère or mozzarella for a melty spin.
I once swapped in a leftover chunk of smoked gouda and — oh my — it took the dish to a whole new level of comfort. My husband said it tasted “fancy,” which made me laugh because it was still a one-pan dinner eaten in sweatpants.

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Veggie Swaps That Work

• Sub cauliflower florets if you’re out of broccoli
• Stir in zucchini, spinach, or mushrooms
One night, I added sautéed mushrooms because they were about to go soft. Total win. Gave it an earthy, almost steakhouse vibe.

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Want Heat?

Add red pepper flakes or a dash of hot sauce.
We do a split skillet sometimes — one side mild for the kids, the other with a good shake of chili flakes for us.

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Kid-Friendly Trick

My daughter Emma likes a “cheddar blanket” on top — extra cheese added at the end and popped under the broiler for 2 minutes until golden. That bubbly top always gets cheers at the table.

Looking for another cheesy low carb dinner? My Slow Cooker Cheesy Mozzarella Chicken is perfect when you want to set it and forget it.

Storing & Reheating Tips

One of the reasons I love this skillet (besides the fact that it makes my picky eaters happy) is how well it holds up the next day. It’s a dream for keto meal prep — whether you’re feeding your crew tonight or packing lunches for the week.

Here’s how I handle the leftovers:

• Store: Let the skillet cool completely, then scoop portions into glass containers with tight lids.
• Fridge: Keeps well for up to 4 days — just make sure it’s sealed to lock in the flavor.
• Freezer: Freeze in single portions for up to 2 months. I like to write the date on the lid so I know when to grab it.

• Reheat:
– Microwave: About 90 seconds, stir, then another 30–60 seconds.
– Stovetop: Add a splash of broth and reheat gently over medium-low heat, covered.

Eva’s Note: I pack this in glass containers for an easy grab-and-go lunch — it reheats like a dream! Some days, I even eat it cold (don’t judge!) when I’m running between errands.

I hope this cozy skillet finds a spot in your weeknight rotation — it’s a little pan of comfort when you need it most.
Follow me on Pinterest for more simple, family-friendly keto meals like this one!

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