Press seasoned beef into a muffin tin for a hearty delight that everyone asks for again

Place the muffin tin in the preheated oven and bake for 10–12 minutes, until the beef is mostly cooked through and has shrunk back slightly from the sides of the cups. Carefully remove the pan from the oven and, if there is excess grease pooled in the centers, gently tilt the pan and spoon or blot it out with a paper towel.
In a small bowl, stir together the sugar-free ketchup, mustard, and pickle relish or chopped pickles (if using). This makes a quick, tangy cheeseburger-style sauce.
Spoon a small amount of the sauce (about 1 teaspoon) into the center of each partially cooked beef cup. Sprinkle the shredded cheddar cheese evenly over the tops of all the cups, dividing it as evenly as you can.
Return the muffin tin to the oven and bake for another 8–10 minutes, or until the beef is fully cooked (no pink remains) and the cheese is melted and bubbly. If you like the cheese a bit golden, you can turn on the broiler for the last 1–2 minutes, watching closely so it doesn’t burn.
Remove the muffin tin from the oven and let the cheeseburger cups rest in the pan for about 5 minutes. This helps them firm up and makes them easier to lift out. Run a small knife around the edges if needed, then carefully lift each cup out with a fork or spatula.
Top the cheeseburger cups with shredded lettuce, sliced grape tomatoes, extra pickles, sliced green onions, or crumbled bacon, if you like. Serve warm with extra sugar-free ketchup or mustard on the side so everyone can dress theirs just how they like.
Variations & Tips
These little cheeseburger cups are easy to tweak for different tastes and diets. For kids who don’t like ‘bits’ in their food, skip the chopped onion and pickles and stick with just cheese and a little ketchup on top. If you have a cheese lover in the family, mix a handful of shredded cheese right into the beef mixture before pressing it into the muffin tin, then add more on top. For a bacon cheeseburger version, stir in chopped cooked bacon with the meat or sprinkle it over the cheese before the final bake. You can also play with the flavor by using different cheeses—pepper jack for a spicy kick, Swiss for a patty-melt feel, or a mix of cheddar and mozzarella for extra meltiness. To stretch the recipe a bit without adding many carbs, finely grate a small zucchini, squeeze out the moisture, and mix it into the beef; it blends right in and keeps the cups tender. If you’re cooking for someone dairy-free, leave out the Parmesan and cheese and top with avocado slices and a drizzle of dairy-free sauce instead. These reheat well in the microwave or air fryer, so I like to make a batch on Sunday and tuck them into lunchboxes with a side of veggies—an easy, low-carb meal that still feels fun and satisfying.