2 tbsp butter
3 cloves garlic, minced
1 medium onion, sliced
1 pound ground beef
1 cup sliced pickles (142g)
1 tbsp Dijon mustard
2 tbsp sugar-free ketchup
7 oz canned diced tomatoes
3/4 cup almond flour
2 cups shredded cheddar cheese
2 tbsp chopped parsley
3 large eggs
1/2 cup heavy whipping cream
1 tsp salt
1/4 tsp black pepper
1 package bacon

2 tbsp butter 3 cloves garlic, minced 1 medium onion, sliced 1 pound ground beef 1 cup sliced pickles (142g) 1 tbsp Dijon mustard 2 tbsp sugar-free ketchup 7 oz canned diced tomatoes 3/4 cup almond flour 2 cup s shredded cheddar cheese 2 tbsp chopped parsley 3 large eggs 1/2 cup heavy whipping cream 1 tsp salt 1/4 tsp black pepper 1 package bacon

1. Preheat oven to 350 degrees F. Add butter to large pot on stove, then add onion and cook for 5 minutes. Add garlic and cook until fragrant, about 1 minute.

2. Add ground beef to pot and cook until browned.

3. Add pickles, mustard, ketchup, diced tomatoes, chopped parsley, and almond flour to ground beef, and stir to combine. Remove from heat.

4. Crack eggs into bowl and add heavy whipping cream. Season with salt and pepper and whisk to combine.

5. Place ground beef mixture into large baking dish.

6. Add shredded cheddar, then pour egg mixture into baking dish. Mix well.

7. Bake in oven for 25 minutes.

8. Top with bacon strips, and cook in oven for another 10-15 minutes.

9. Cool for 15 minutes.