These keto tuna cakes are one of those recipes you make once and then keep coming back to because they are just easy. They come together fast, use basic ingredients, and work in a lot of different situations. You can eat them hot from the pan, pack them up for later, or turn them into a quick meal with whatever wraps or greens you have on hand.
They are filling without being heavy and familiar without being boring. The cheddar adds richness, the tuna keeps them substantial, and the texture lands somewhere between a patty and a fritter. This is simple food that actually gets eaten, which is usually the point.
Why Tuna Cakes Work So Well for Keto Meals
Tuna is one of those proteins that is easy to overlook, but it works extremely well in patties. It cooks quickly, holds its shape when mixed properly, and takes on flavor without much effort. When combined with eggs and a small amount of almond flour, it forms a mixture that stays together without feeling dense.
These tuna cakes also reheat well, which makes them useful for meal prep. You can cook a batch once and use them over several days without the texture falling apart or turning dry.
How Cheddar Changes the Texture and Flavor
Cheddar does more than add flavor here. As the patties cook, the cheese melts slightly and helps bind everything together. This gives the tuna cakes a softer interior and lightly crisp edges when fried.
The sharpness of cheddar also balances the mildness of tuna. It keeps the patties from tasting flat and adds enough richness that you do not need a sauce unless you want one.
Getting the Best Results When Frying Tuna Cakes
Heat control matters with this recipe. Medium heat allows the patties to brown evenly without burning before the center is cooked. Because the mixture is fairly moist, rushing the cooking process can cause them to fall apart.
Cooking in batches gives the patties enough space to brown properly. Flipping gently and allowing each side to cook fully before turning helps them hold their shape.
Ingredient Substitutions for Keto Tuna Cakes
This recipe is flexible and forgiving, which makes it easy to adjust based on preference or what you have on hand. As long as the balance stays similar, substitutions work well.
- Canned salmon can replace tuna
- Any color bell pepper can replace the red bell pepper
- Olive oil can be used instead of avocado oil for frying
- Fresh parsley can replace dried parsley
What to Eat With Keto Tuna Cakes
These tuna cakes work in a lot of different meals, depending on how you serve them. They can be kept simple or built into something more filling. Here are a few easy ways to enjoy them.
- Wrapped in lettuce or low carb tortillas
- Served with a simple salad
- Paired with roasted vegetables
- Topped with sour cream or a squeeze of lemon
How to Store and Reheat Tuna Cakes
Store cooked tuna cakes in an airtight container in the refrigerator. They will keep well for several days. To reheat, warm them gently in a skillet or oven to keep the outside crisp. Microwaving works in a pinch, but the texture is best when reheated on the stove.
Keto Tuna Cakes with Cheddar
Ingredients
- 1 tablespoon mayonnaise
- 1/4 cup almond flour
- 1/2 cup shredded cheddar cheese
- 2 cans tuna about 5 ounces each, drained
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 cup finely chopped red bell pepper
- 2 eggs
- 2 tablespoons avocado oil for frying
Instructions
- Add the drained tuna to a large mixing bowl and flake it with a fork until light and separated.
- Add the mayonnaise, almond flour, shredded cheddar, garlic, salt, parsley, red bell pepper, and eggs to the bowl.
- Mix until everything is evenly combined.
- Divide the mixture into 12 evenly sized patties.
- Heat the avocado oil in a skillet over medium heat.
- Cook the tuna cakes in batches, frying for about 3 minutes per side, or until golden and cooked through. Thicker patties may need slightly more time.
- Remove from the pan and serve warm.
Notes
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Beyond Blood Sugar Podcast. With a Master’s Degree in Integrative Health, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.