Picture a cheeseburger, disassembled and scattered across a baking dish, then baked until the cheese goes golden and the whole thing bubbles at the edges. That is exactly what this casserole delivers. Crumbled tempeh gets pan-fried with butter, yellow mustard, and smoky paprika until it picks up the savory, toasty character of a well-smashed burger patty. It gets layered into a cream cheese and egg custard loaded with sharp cheddar, then baked until set and topped with a cold, tangy dill pickle cream that ties the whole thing together.

Each generous serving clocks in at roughly 53 grams of fat, 31 grams of protein, and only 8 grams of net carbs. The fat-to-calorie ratio sits right around 75 percent, which is textbook ketogenic territory. Between the cream cheese custard, the butter-fried tempeh, and the pile of melted cheddar, you hit your fat target without adding a single tablespoon of extra oil on the side.

This casserole was designed for batch cooking from the start. You can assemble the whole dish on a Sunday evening, slice it into four portions, and stash them in the fridge for up to five days of grab-and-go dinners. Each piece reheats in the microwave in about two minutes and tastes just as good on Thursday as it did fresh out of the oven. If you are tired of scrambling to put dinner together on a Wednesday night after a long day, this is the fix.

Ingredients (serves 4)

For the tempeh crumble:

  • 8 oz (227g) tempeh, crumbled into small pieces
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) avocado oil
  • 2 tbsp yellow mustard
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt

For the casserole:

  • 4 oz (113g) cream cheese, softened
  • 4 large eggs
  • 1/4 cup (60ml) heavy whipping cream
  • 1 1/2 cups (150g) riced cauliflower (fresh or thawed frozen)
  • 4 oz (113g) sharp cheddar, shredded
  • 2 oz (57g) sharp cheddar, shredded (reserved for topping)

For the dill pickle cream:

  • 1/4 cup (60g) full-fat sour cream
  • 3 tbsp finely diced dill pickles
  • 1 tsp pickle brine from the jar
  • Pinch of garlic powder

Instructions

  1. Preheat the oven to 375°F (190°C). Grease an 8x8-inch (20x20cm) baking dish with a thin coat of butter or cooking spray. Set it aside.

  2. Crumble the tempeh. Break the block apart with your hands or chop it on a cutting board into small, irregular pieces roughly the size of peas. You want some bigger chunks and some fine crumbles for varied texture.

  3. Cook the tempeh. Heat the butter and avocado oil in a large skillet over medium-high heat. Once the butter foams, add the crumbled tempeh in a single layer. Let it cook undisturbed for 3 minutes until the bottom side turns golden brown. Stir and cook another 3 minutes. Add the yellow mustard, tomato paste, smoked paprika, onion powder, garlic powder, black pepper, and salt. Stir everything together and cook for 2 more minutes until the spices are fragrant and the tempeh is evenly coated. Remove the skillet from heat.

  4. Make the custard base. In a large mixing bowl, beat the softened cream cheese with a fork or whisk until smooth. Add the eggs one at a time, beating after each. Pour in the heavy cream and whisk until the mixture is uniform with no lumps of cream cheese remaining.

  5. Combine and assemble. Fold the riced cauliflower, cooked tempeh crumble, and 4 oz of shredded cheddar into the custard base. Pour the mixture into the prepared baking dish and spread it evenly. Scatter the remaining 2 oz of cheddar across the top in an even layer.

  6. Bake for 25 minutes, or until the center is set and no longer jiggles when you give the dish a gentle shake. The cheese on top should be melted and starting to turn golden at the edges. If you want extra browning, switch to the broiler for the last 2 minutes and watch it closely.

  7. Make the dill pickle cream while the casserole bakes. In a small bowl, stir together the sour cream, diced pickles, pickle brine, and garlic powder. Refrigerate until ready to serve.

  8. Cool and slice. Let the casserole rest in the dish for 10 minutes before slicing into 4 equal portions. This resting time lets the custard firm up so each piece holds its shape. Spoon a generous dollop of dill pickle cream on top of each serving.

  9. For meal prep: Let the casserole cool completely, then slice into 4 portions. Store each portion in an airtight container in the refrigerator. Keep the dill pickle cream in a separate small container. Portions reheat well in the microwave for 90 seconds to 2 minutes at medium power.

Nutrition per Serving

Nutrient Amount
Calories ~630 kcal
Fat ~53g
Protein ~31g
Total Carbs ~12g
Fiber ~4g
Net Carbs ~8g

Nutrition is approximate and calculated from the specific ingredient amounts listed above. Actual values may vary based on brands used.

Tips & Variations

Use frozen riced cauliflower to save time. Most grocery stores sell bags of pre-riced cauliflower in the freezer section. Thaw it in the microwave for 2 minutes, then squeeze it in a clean kitchen towel to remove excess water before adding it to the custard. Wet cauliflower will make the casserole soggy in the center.

Watch your tempeh label for hidden carbs. Some brands of tempeh contain added grains like barley or rice, which bump up the carb count significantly. Look for tempeh made from soybeans only, with total carbs around 9 grams per 100 grams. Lightlife Original and Trader Joe's Organic are both reliable options that keep net carbs low.

Swap the cheddar for pepper jack to change the vibe. Pepper jack melts just as well and adds a mild heat that pairs perfectly with the mustard and pickles. You could also use a blend of Gruyère and cheddar for a richer, more complex flavor. Avoid pre-shredded cheese if you can, since the anti-caking starch adds trace carbs and does not melt as smoothly.

Freeze individual portions for longer storage. This casserole freezes well for up to two months. Wrap each cooled slice tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge and reheat in the microwave or in a 350°F (175°C) oven for 15 minutes. The dill pickle cream does not freeze well, so make a fresh batch when you are ready to eat.

Add a drizzle of sugar-free ketchup for full cheeseburger effect. A tablespoon of sugar-free ketchup per serving adds about 1 gram of net carbs and brings the whole dish even closer to actual cheeseburger territory. Brands like Primal Kitchen and G Hughes make reliable sugar-free versions. Stir a little into the pickle cream or zigzag it across the top.

Frequently Asked Questions

Is tempeh actually keto-friendly with all that soy?
Tempeh is one of the better plant-based proteins for keto. A 4-ounce serving of soy-only tempeh contains roughly 10 grams of total carbs, but about 4 to 5 grams of that is fiber, bringing net carbs down to around 5 to 6 grams. That is significantly lower than most legumes, which is why tempeh works on keto while foods like black beans or lentils do not. The fermentation process also breaks down some of the carbohydrates in the soybeans, making them easier to digest. Just stick with brands that use soybeans as the sole ingredient and avoid any with added grains.
Can I use tofu instead of tempeh in this casserole?
You can, but the texture and flavor will be quite different. Extra-firm tofu works best — press it for at least 20 minutes, then crumble and pan-fry it the same way. Tofu has fewer carbs per serving than tempeh (roughly 2 grams net carbs per 4 ounces), so it will actually bring the total net carbs down slightly. However, tofu does not brown as deeply or develop the same nutty, savory bite that tempeh does. You may want to add an extra teaspoon of smoked paprika and a splash of soy sauce to compensate.
How long does this casserole last in the fridge, and how should I reheat it?
Stored in airtight containers, the casserole keeps well in the refrigerator for up to 5 days. Keep the dill pickle cream in a separate container so it stays cold and fresh. To reheat, microwave individual portions at medium power for 90 seconds to 2 minutes, or place a slice on a sheet pan in a 350°F (175°C) oven for 10 to 12 minutes until heated through. The oven method gives you crispier cheese on top, which is worth the extra time if you have it.
How can I make this dairy-free for vegan keto?
Replace the cream cheese with a full-fat vegan cream cheese such as Kite Hill or Miyoko's. Swap the heavy cream for full-fat coconut cream. Use a nutritional yeast-based vegan cheddar or a store-bought vegan cheese that melts well. For the eggs, a combination of flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, rested 10 minutes) will work as a binder, though the custard will be slightly less firm. Replace the sour cream in the pickle cream with coconut cream or a vegan sour cream. The texture will be a bit different, but the flavors still work.
Why does my casserole come out watery in the center?
The most common culprit is excess moisture from the cauliflower rice. If you use frozen riced cauliflower, you absolutely need to thaw it and squeeze it dry in a clean towel before mixing it into the custard. Even fresh cauliflower rice can release liquid during baking, so do not skip this step. The other possible cause is pulling the casserole from the oven too early. It should not jiggle at all in the center when you shake the dish. If the top is browning too fast but the center is still loose, cover the dish loosely with aluminum foil and continue baking for another 5 to 8 minutes.