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Home » Cast Iron Sloppy Joe Casserole

Cast Iron Sloppy Joe Casserole

By Kim Hardesty

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Delicious low carb homemade sloppy Joe filling baked over an easy almond flour “cornbread” crust makes a hearty comfort food casserole. Keto and Glutenfree

Sloppy Joe casserole with cheese in a cast iron skillet.

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I cook the majority of our meals in a frying pan on the stove. I find it’s one of the fastest ways to get dinner on the table. Although I have a great non-stick ceramic pan, I find myself reaching for my cast iron skillet again and again. I love to use it for casseroles with bread bases like my Mexican Cornbread Casserole. The Mexican casserole has an almond flour “cornbread” base topped with taco meat, cheese, and other yummy things. It’s one of my family’s favorite dinners.

I bought my cast iron skillet at Target, but I have bought other cast iron pans from Amazon. A good cast iron pan can also be found at thrift shops and antique stores. Make sure to scour away any rust with steel wool before seasoning your pan.

A slice of sloppy Joe Casserole on plate with fork.

Sloppy Joe Casserole Base

This sloppy Joe casserole starts with a mock keto cornbread base, which is made from cheese, eggs, and almond flour. A little sweet corn extract (found on Amazon) gives it an authentic cornbread flavor. The extract is pricy, but it’s lasted over a year since I only use it for cornbread.

If you are allergic to almond flour you may want to try this recipe for coconut flour cornbread I found on Google.

Keto Sloppy Joe Filling

I have an amazing low carb sloppy Joe recipe that I serve on low carb buns for the adults and regular buns for the kiddos. I flavor it with a little tomato paste, Worcestershire sauce and other common ingredients. Instead of brown sugar, I use Sukrin Gold which is a natural brown sugar alternative. I love to use this sloppy joe recipe for sloppy Joe stuffed peppers. Talk about a great tasting meal! 

To make this sloppy Joe filling for this casserole, cook ground beef. Then, saute with onions, garlic, bell pepper and remaining ingredients until the meat absorbs much of the liquid. Let the filling cool while you make the cornbread base. Spread the base into a cast iron skillet. Mix the sloppy Joe filling with cheddar cheese and gently spoon it over the casserole base. Top with more cheddar cheese and bake.

Sloppy Joe Casserole with a low carb cornbread base - a tasty comfort food meal.

I love how this recipe cooks in the skillet so no casserole dish is needed. The keto cornbread base becomes golden brown and the flavorful ground beef and sauce absorbs into the base. It’s so good!

Serve the sloppy Joe casserole with a crisp green salad and you’re good to go.

To re-heat, place a serving on a microwaveable place and top with a piece of waxed paper. Microwave at 30 second intervals until hot. To reheat in the oven. Place a serving in a small baking dish, sprinkle with a few drops of water and cover aluminum foil. Bake at 350 for 20 minutes or until hot.

Sloppy Joe Casserole

Cast Iron Sloppy Joe Casserole

Delicious low carb homemade sloppy Joe filling baked over an easy almond flour "cornbread" crust makes a hearty comfort food casserole. Keto and Gluten-free
5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: sloppy joe casserole
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Calories: 371kcal

Ingredients

Sloppy Joe Casserole Filling

  • 1 recipe Homemade Sloppy Joes (or your favorite recipe)
  • 1 cup cheddar cheese (1/2 mixed into filling later and 1/2 for topping)

Low Carb Cornbread Base

  • 1 cup part skim mozzarella shredded cheese
  • 2 cups almond flour (fluff up with whisk before measuring)
  • 2 oz cream cheese, softened
  • 3 large eggs
  • 1 tbsp baking powder
  • 1/4 tsp Amoretti Sweet Corn Extract

Instructions

Sloppy Joe Filling:

  • Make the sloppy Joe filing per directions. Let cool slightly, then stir in half of the cheddar cheese. 

Cornbread Base:

  • Preheat oven to 350 degrees F. Liberally butter or oil a 10-inch cast iron skillet.
  • Place the cheeses, eggs, almond flour, baking powder and extract (if using) in a food processor. Process until a thick batter forms.

Method:

  • Spoon the batter into the prepared cast iron skillet and gently spread evenly to the sides of the pan.
  • Top the batter with the sloppy Joe filling and bake for 35-40 minutes. Top with the rest of the cheddar cheese and return to the oven until melted.
  • Let the Sloppy Joe Casserole cool for 5 minutes before serving. 
  • Serve with a crisp salad. Serves 8 at 7 net carbs each.

Notes

Refrigerate any leftovers and rewarm in the microwave or wrap in foil and rewarm in a 350 F oven. 

Nutrition

Calories: 371kcal | Carbohydrates: 11g | Protein: 28g | Fat: 24g | Cholesterol: 143mg | Sodium: 461mg | Fiber: 3g | Sugar: 2.8g

Sloppy Joe Stuffed Peppers

Sloppy Joe Stuffed Peppers

A slice of taco pie (taco bake) on a plate with Mexican seasoned ground beef baked into a cornbread crust.

Mexican Corn Bread Casserole – Taco Pie

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Beef, Dinner, Ground Beef

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  1. AvatarEustacia

    March 31, 2020 at 7:08 am

    Used Balsamic vinegar instead of Red Wine, and orange bell peppers instead of Green. (It’s what I had on-hand). Also reduced the crust by 1/3rd since I didn’t have a 10″ cast iron, used an 8×8 glass pan. Baked @340’F for 25 minutes. (Probably should have let it go for another 3 – 5 minutes) Fantastic taste. My non-keto daughter actually asked to have it as leftovers instead of pizza!

    I did use the Amoretti extract but really couldn’t taste it. I did notice after the fact it said to shake well, so I’ll try that next time.

    Reply
  2. AvatarJessica

    September 24, 2019 at 8:32 am

    Can I substitute the sweet corn extract for something else?

    Reply
    • KimKim

      September 24, 2019 at 8:41 am

      Hi Jessica. You don’t have to use it at all. It just makes the base taste like cornbread. It’s just as good without. -Kim

      Reply
  3. AvatarRebecca Brown

    September 15, 2019 at 11:26 am

    Any tips for making this ahead of time? I am wondering if I can assemble the whole pie and then wait a few hours to bake it.

    Thanks!

    Reply
    • KimKim

      September 15, 2019 at 6:09 pm

      Hi Rebecca. I think that would work. While I might not want to put my cast iron in the refrigerator in fear of causing rusting, you could probably assemble in a square pyrex baking dish. I would put it on the counter to come to temperature while the oven preheats. Glass is funny. Typically, oven temps are decreased by 25 degrees when using glass for baking recipes. I haven’t cooked this in a glass baking dish, so I don’t know what temperature or how long to bake it. I would check it after 20 minutes and see. -Kim

      Reply
  4. AvatarTracu

    August 18, 2019 at 6:57 pm

    Tried this for the first time tonight and it was a big hit. That cornbread crust was amazing. I am so glad I splurged on the sweet corn extract. This was the third recipe of yours I have made this week. Thank you for these easy and delicious recipes.

    Reply
  5. AvatarLinda

    June 18, 2019 at 1:42 pm

    Of all the Low Carb Blogs, I come to yours the most. Thank You for sharing your recipes. Another Winner!

    Reply
  6. AvatarSharon

    April 12, 2019 at 5:08 pm

    If I wanted to substitute the coconut flour corn bread that you linked to in your notes instead of using the corn bread in your recipe (I need dairy-free) could I still bake it in the cast iron pan following the method in your recipe.

    Reply
    • KimKim

      April 12, 2019 at 5:11 pm

      It depends how thin the batter is. If it is really thin, then bake the coconut flour corn bread while you cook the sloppy Joe filling. Then, mix the cheese into the warm filling, spoon on top of the corn bread base, top with cheese and bake for about 5 minutes until the cheese has melted. The filling will be a little more moist this way. -Kim

      Reply
  7. AvatarJamie

    March 24, 2019 at 5:16 am

    We scarfed it right up! I didn’t use corn extract because I thought it would be difficult to find – we’re living in China – but it was AWESOME without it. The crust ended up fluffy and I’m almost thinking of using it for a pizza crust sometime. I don’t have cast iron so I lined a baking pan with parchment paper. It was so good. We had some cauliflower kicking around in the fridge so I made Loaded Cauliflower as our side. Also delicious. Thank you Maven!

    Reply
  8. AvatarKrista

    March 22, 2019 at 6:54 pm

    This is my favorite Keto recipe so far! I was amazed at how well it turned out. My husband ate three servings. Thanks for introducing me to the sweet corn extract. Now I can eat chili the right way. :)

    Reply
  9. AvatarBecki's Whole Life

    March 15, 2019 at 8:40 am

    OMG – I LOVE THIS RECIPE IN SO MANY WAYS. SLOPPY JOE’S ARE A FAMILY FAVORITE, BUT A LITTLE HARD TO EAT WITHOUT THE ROLL IN MY OPINION. WHAT A GREAT IDEA PUTTING IT INTO CASSEROLE FORM!!

    Reply

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Kim HardestyHi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


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