I love this recipe because it combines everything I enjoy about Swedish meatballs with the ease of a one-dish casserole. The savory meatballs, silky sauce, and golden biscuit topping are indulgent yet keto-friendly, and the whole thing bakes together in less than an hour. It’s great for make-ahead dinners, family gatherings, or meal prepping, and it freezes well too, so I always have a portion ready when I need it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatballs
1 lb ground pork 1 lb ground beef 1 egg 1 tsp garlic powder 1 tsp onion powder 1/2 tsp ground nutmeg Salt and pepper to taste
For the Sauce
2 oz cream cheese 1 tbsp butter 1 cup beef broth 3/4 cup heavy cream 1 tbsp tamari or coconut aminos 1/2 tsp Dijon mustard
I combine all the meatball ingredients in a large bowl and mix well. I shape the mixture into small meatballs.
I cook the meatballs in a frying pan over medium heat until browned on all sides, then set them aside.
In the same pan, I melt the butter and add cream cheese, beef broth, heavy cream, tamari (or coconut aminos), and Dijon mustard. I stir until the sauce is smooth and thickened (about 3–4 minutes).
I place the browned meatballs in a baking dish and pour the creamy sauce over them.
In a clean bowl, I whisk together all the biscuit topping ingredients until a soft dough forms. I divide the dough into small pieces and scatter them evenly over the top of the casserole.
I bake the casserole for 25 minutes, or until the top is golden and bubbly.
I let it cool slightly before serving so the sauce sets nicely.
Servings and Timing
This recipe makes 6 servings.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes Each serving contains approximately 410 calories.
Variations
I sometimes mix in chopped spinach or mushrooms with the meatballs or sauce for extra texture and nutrients. If I want a cheesier biscuit topping, I add grated Parmesan to the dough. For a spicier version, a pinch of chili flakes or smoked paprika adds a subtle kick.
Storage/Reheating
Refrigeration: I store leftovers in a covered container in the refrigerator for up to 4 days. To reheat, I use the oven for best texture (around 325°F until warmed through). Freezing: I freeze individual portions in airtight containers for up to 2 months. I thaw them in the fridge overnight and reheat in the oven until bubbly.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble the whole dish (without baking), cover it, and refrigerate it overnight. I bake it fresh before serving.
Can I add vegetables to the casserole?
Definitely. I like adding spinach, shredded cabbage, or mushrooms—all low-carb and keto-friendly options.
What if I want a dairy-free version?
I can omit the cheese and use dairy-free butter alternatives, though the texture of the topping will change slightly.
Can I use only ground beef instead of a pork-beef mix?
Yes, ground beef works just fine, though the pork adds extra juiciness and flavor.
How do I thin the sauce if it gets too thick?
I stir in a splash of extra broth or a little more heavy cream until I reach the desired consistency.
Conclusion
This Keto Swedish Meatball Casserole is one of my go-to comfort dishes that doesn’t compromise on flavor or texture. The savory meatballs, creamy gravy, and golden biscuit topping make it feel indulgent, while the low-carb ingredients keep it keto and gluten-free. Whether I’m cooking for myself or feeding a crowd, this casserole is always a warm, satisfying favorite.
The ultimate comfort food makeover—this Keto Swedish Meatball Casserole features juicy meatballs, creamy gravy, and a cheesy low-carb biscuit topping. A cozy, one-pan keto dinner perfect for any night.
Author:Emma
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:6
Category:Main Course
Method:Mixing, Pan-Browning, Baking
Cuisine:American / Swedish Fusion
Ingredients
For the Sauce
2 oz cream cheese
1 tbsp butter
1 cup beef broth
1 tbsp tamari or coconut aminos
1/2 tsp Dijon mustard
3/4 cup heavy cream
Keto “Bubble Up” Biscuit Topping
1 egg
2 tbsp coconut flour
1 tsp baking powder
1/4 cup shredded mozzarella
1 cup almond flour
2 tbsp sour cream
2 tbsp melted butter
Meatballs
1 lb ground pork
1 lb ground beef
1 tsp garlic powder
1 tsp onion powder
1/2 tsp nutmeg
Salt & pepper, to taste
Instructions
Prep
Preheat oven to 375°F (190°C).
Make the Meatballs
In a bowl, combine ground pork, ground beef, garlic powder, onion powder, nutmeg, salt, pepper, and egg.
Mix well and shape into small meatballs.
Brown meatballs in a frying pan over medium heat until all sides are nicely seared. Remove and set aside.
Make the Sauce
In the same pan, melt butter and add heavy cream, beef broth, cream cheese, coconut aminos (or tamari), and Dijon mustard.
Cook on low for 3–4 minutes, stirring until sauce thickens.
Assemble
Place browned meatballs in a baking dish.
Pour the creamy sauce evenly over the meatballs.
Make the Biscuit Dough
In a separate bowl, whisk together almond flour, coconut flour, baking powder, shredded mozzarella, egg, sour cream, and melted butter until a soft dough forms.
Divide dough into small pieces and scatter over the top of the casserole.
Bake
Bake for 25 minutes, or until biscuits are golden and casserole is bubbly.
Cool slightly before serving.
Notes
Add spinach, mushrooms, or shredded cabbage for extra nutrients.
Parmesan can be added to the biscuit mixture for richer flavor.
If sauce is too thick, thin with a splash of broth.
Meatballs can be assembled ahead and refrigerated overnight.
