Preheat and prep. Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole pan.

Crisp the bacon. In a large skillet over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pan (drain extra if needed).

Sauté aromatics. Add a drizzle of oil if the pan looks dry. Sauté the diced onion for 3–4 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.

Brown the beef. Add ground beef to the skillet. Season with salt, pepper, and smoked paprika. Cook, breaking it up, until browned and no longer pink. Drain excess grease if necessary.

Flavor the meat base. Stir in 2–3 tablespoons of keto BBQ sauce, 1 teaspoon mustard, and a splash of Worcestershire. Fold in half the cooked bacon and a handful of cheddar. Spread this beef mixture evenly in the greased baking dish. Scatter chopped pickles over the top.

Make the creamy custard. In a bowl, whisk softened cream cheese until smooth. Whisk in eggs and heavy cream until fully combined and lump-free. Season lightly with salt and pepper.

Assemble. Pour the cream mixture evenly over the beef layer. Top with remaining cheddar and the rest of the bacon.

Bake. Place the dish on the center rack and bake 20–25 minutes, until the edges are set and the center is just slightly jiggly. The cheese should be melted and golden.

Finish with BBQ drizzle. Let it rest 5–10 minutes. Drizzle 1–2 tablespoons of keto BBQ sauce across the top before serving for extra flavor and a glossy finish.

Serve. Slice into squares and plate with extra pickles and a swipe of mustard if you like. A crisp side salad or roasted green veggies pair perfectly.