1/4cupAvocado Oil Mayonnaiseor sour cream or cream cheese
1cupGrated cheddaror grated jack cheese
3Sugar-free picklessliced (also known as gherkins)
1cupshredded cheddar cheese
Preheat oven to 400°F (200°C).
Slightly grease a 9-inch x 9-inch baking dish for a thicker casserole or a 9-inch x 13-inch baking dish for a thinner layer of ground beef. Set aside.
In a large skillet, over medium heat, warm olive oil.
Stir in chopped onion, garlic, beef broth, and ground beef.
Brown the meat, breaking it up with a spoon to crumble the meat apart and cook evenly on all sides.
Once the ground beef is cooked and browned on all sides, remove it from the skillet with a slotted spoon.
Discard the juice from the skillet, then return the meat to the skillet over medium-high heat and stir in mayonnaise, salt, garlic powder, onion powder, and paprika and cook for 1-2 minutes until fragrant and bubbles form on the side of the skillet.
Remove from heat and transfer the cooked ground beef into a 9-inch x 9-inch baking dish. Set aside.
Top the beef with sliced pickles. Set aside.
In a large mixing bowl, beat eggs with heavy cream, sugar-free ketchup, mustard, and 1 cup shredded cheddar cheese.
Pour the sauce all over the baking dish and use a spoon to evenly spread the liquid to fully cover the dish.
Sprinkle the remaining cup of shredded cheddar on top of the casserole.
Bake for 15 minutes or until it forms bubbles on the sides of the dish and cheese is broiled.
Divide the baking dish into 9 even portions. Serve each portion immediately on top of 2 large lettuce leaves and 2 thin slices of tomatoes.
Store leftover in the baking dish in the fridge for up to 3 days, cover the dish with a wrap to avoid the casserole drying out.
Freeze in an airtight container, one serving at a time, to make it easier to thaw one serve at a time. Thaw overnight in the fridge. Rewarm in the microwave or oven.
The nutrition panel is for 1 serving without lettuce or tomato slices. Divide the baking dish into 9 portions of the same size, one portion serves 1 person.Net carbs with lettuce/tomatoes: If you serve each casserole portion with 1.8 oz lettuce + 1.8 oz tomato slices, you will add 1.3g of net carbs from tomatoes and 0.8g of net carbs from the lettuce or a total of 2.1g net carbs. The total net carbs per serving with these add-ons will be 5.2g.