Farmer's Strata with Kale and Tomatoes

⏲ ~67 min total · prep 23 · cook 9 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 cup almond flour, 2 tbsp melted butter, and 1 tsp baking powder (bread base)
• 2 large eggs (for the bread)
• 2 cups torn curly kale, thick stems removed
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 6 large eggs (for the custard)
• 3/4 cup sour cream
• 1/2 cup heavy cream
• 1 1/2 cups shredded sharp cheddar
• 1 tsp dry mustard
• 3/4 tsp fine salt

Instructions

1. Heat the oven to 350°F. Stir the almond flour, baking powder, melted butter, and the 2 bread eggs into a thick batter, spread it in a greased cereal bowl, and microwave 2 minutes until it springs back and a toothpick comes out clean.
2. Cool the bread 3 minutes, cut into 3/4-inch cubes, spread them on a sheet pan, and bake 8-10 minutes until the edges are gold and the cubes feel dry.
3. Meanwhile warm the olive oil in a skillet over medium, wilt the kale with the garlic 4 minutes, add the tomato halves for 2 minutes more, and scrape into a bowl.
4. Whisk the 6 custard eggs with the sour cream, heavy cream, dry mustard, and salt until smooth.
5. Toss the toasted cubes with the kale-tomato mixture, pack into a buttered 8x8-inch baking dish, top with the cheddar, pour the custard over evenly, and press gently so every cube is submerged.
6. Let the dish stand 10 minutes so the cubes drink; bake 33-36 minutes until puffed, brown-edged, and a knife in the center comes out clean.
7. Rest 10 minutes before cutting into squares.

Why this recipe works

• The bread problem, solved twice A keto strata usually stalls at the bread layer. Here the almond-flour loaf sets in two microwave minutes, then the cubes dry out in the oven until their edges turn gold, so they drink custard without collapsing.
• Sour cream in the custard Six eggs carry the set, while sour cream and heavy cream keep it tender. A leaner custard turns rubbery by the time the center is done; the extra fat slows the set.
• Four net carbs a square At 4.0 net carbs, one square of this 8x8 dish fits a keto lunch without any macro gymnastics. Kale, cherry tomatoes, and sharp cheddar do the flavor work.

Tips for making this recipe well

Dry the cubes fully

The 8 to 10 minutes of oven drying matters more than it reads. Cubes that still bend turn soggy under the custard, while dry ones drink and keep their shape. Look for gold edges and a light, hollow feel.

Press and then wait

Press gently after the custard goes in so every cube is submerged. The 10-minute stand before baking gives the bread time to drink. Dry corners above the liquid scorch and stay bready.

Knife, not color

Bake 33 to 36 minutes and test with a knife in the center; clean means done. The top puffs and browns at the edges early, so color alone will mislead you. A wet knife earns 3 more minutes.

Rest before cutting

Ten minutes out of the oven lets the custard finish setting, so squares cut with clean edges. Cut early and the layers slide. Chilled overnight, the squares cut even cleaner.

Microwave bread timing

Two minutes gives a loaf that springs back with a clean toothpick. If the toothpick drags, add 20-second bursts rather than pushing on. Cool it 3 minutes before cutting or the crumb tears.

Serving suggestions

Cut the strata into squares straight from the 8x8 dish and serve warm, with the cheddar still pulling strings. Halved cherry tomatoes over the top, or a green salad alongside, keep the plate in lunch territory at 4.0 net carbs a square. A spoonful of the sour cream already in your fridge suits anyone who likes it tangy. Leftover squares hold their shape well enough to eat at a desk, which is a decent argument for baking this on Sunday.

Storage and meal prep

Cover the dish or box the squares and refrigerate for 3 to 4 days. Reheat in a moderate oven or a covered skillet until warm through; the microwave works in a pinch and softens the edges. The custard sets firmer overnight, so next-day squares cut cleaner than first-day ones. Freezing for 2 to 3 months is possible, though the tomato pieces soften as they thaw. Reheat low and slow and expect a gentler texture.

Variations worth trying

• Spinach instead Baby spinach wilts in place of the kale in the same 4 minutes, with no stems to strip. Keep the garlic and tomato steps as written.
• Pepper jack Swap the sharp cheddar for pepper jack to lean spicy. The dry mustard stays in and plays well with the heat.
• Two small dishes Divide the assembly between two smaller baking dishes and bake one now, one later. The knife test, not the clock, tells you when each is done.
• More heat Crumble red pepper flakes in with the wilted kale for a sharper edge. Everything else stays as written.

Frequently asked questions

Can I assemble it the night before?

Yes. Build it through the 10-minute soak, cover, and refrigerate overnight, then bake in the morning. Add a few minutes to the 33 to 36 since the dish starts cold.

Why microwave the bread instead of baking it?

Two minutes in the microwave sets a small almond-flour loaf with no wasted oven time. The cubes get their real texture from the later toast anyway. The microwave step is about structure, not browning.

Can I use frozen kale?

Thaw it fully and squeeze it dry before it reaches the skillet. Frozen kale carries water that would thin the custard and waterlog the bread. Wilt it briefly with the garlic as written.

The center seems wet at 36 minutes. Now what?

Ovens vary, and a cold dish takes longer. Give it 5 more minutes and test again with a knife in the center. Tent the top with foil if the edges are already deep brown.

How long do leftovers keep?

Three to four days covered in the fridge, reheated until warm through. Squares also freeze for 2 to 3 months, though the texture softens after thawing. Label the box so future-you knows what it is.

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