Preheat the oven to 180 °C/ 360 °F.
Grease a large pot with ghee.
Peel and slice the onion and finely chop the garlic.
Add to the pot and cook until fragrant for about 5 minutes over a medium-high heat.
Stir to prevent burning.
Place the beef in the pot with onion and garlic and cook for a few minutes until browned from all sides.
Add the sliced pickled cucumbers.
Add the mustard, ketchup, ...
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canned tomatoes, chopped parsley ...
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and almond flour.
Mix to combine well.
Take off the heat and set aside.
Crack the eggs in a bowl and add heavy whipping cream.
Season with salt and pepper and whisk using a fork.
Place the warm cheeseburger mixture into a large baking dish.
Add the grated cheddar cheese, pour over the egg & cream mixture and stir with a spatula.
Place in the oven and bake tor 25 minutes at 180 °C/ 360 °F.
Then, top with sliced bacon and place back in the oven for another 15-20 minutes.
Once done, place on a rack and leave to cool down for 10-15 minutes.
Serve with crispy greens and more pickled cucumbers.
Store in the fridge for up to 5 days or freeze for up to 3 months and reheat as needed.