Method

Preheat the Oven: Preheat your oven to 175°C (350°F).

Prep the Ingredients: Dice the white onion and mince the garlic. Shred the cheddar cheese and set aside.

Cook the Beef Mixture: In a large pan, cook the ground beef over medium heat. Add the diced onion and minced garlic. Cook until the beef is fully browned and the onions are translucent, breaking up the beef into small pieces as it cooks.

Add Seasonings and Cheese: Once the beef is cooked, add the pink salt, ground pepper, sugar-free ketchup, and cream cheese. Stir until the cream cheese is fully melted and the mixture is well combined.

Transfer to Casserole Dish: Transfer the beef mixture into a casserole dish, spreading it out evenly.

Make the Egg-Cheese Mixture: In a separate bowl, whisk together the eggs, heavy whipping cream, mustard, and 115 grams (1 cup) of the shredded cheddar cheese.

Assemble the Casserole: Pour the egg and cheese mixture over the beef in the casserole dish. Arrange the pickles evenly over the top of the casserole. Sprinkle the remaining 55 grams (1/2 cup) of shredded cheddar cheese over the pickles.

Bake: Bake in the preheated oven for 15 minutes, or until the cheese is fully melted and bubbly.

Chilling: Remove from the oven and let it cool slightly before serving.

Serving with ideas: Green Salad, Keto-Friendly, Baladi Salad, Tzatziki Sauce, Keto-Friendly or Roasted Sandwich Bread, Keto-Friendly slices.

Refrigerating: Store covered in the refrigerator for up to 4 days.

Freezing: Cut into portions and freeze in airtight containers or freezer bags for up to 2–3 months.