Keto Tuna Casserole

Are you ready to bring back a childhood favorite, keto style?  This Keto Tuna Casserole is tasty, filling, with subtle spices. Eat it on its own or on a keto bun.  Quick and easy – perfect for lunch or dinner!

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Low Carb and Keto tuna casserole


Keto Tuna Casserole

All my older kids were not home for dinner and it was just my 5-year-old, hubby and I.  Didn’t really feel like grocery shopping and I wanted to make something I had on hand.  I had never made a keto tuna casserole so it was time I gave it a shot.  

I gathered up the ingredients I wanted to use and off I went.  The only thing I didn’t have but wish I did was a bell pepper.  So feel free to add that in. 

This is about 6 net carbs per serving – which for a dinner is not bad.  Anything under 10 for dinner is what I shoot for.  Breakfast is minimal since I just have my keto collagen protein shake and lunch is normally almost zero carbs.  I do have a snack each day worth about 5.  

I enjoyed this keto tuna casserole with my favorite keto buns and made an open face sandwich!  You can certainly eat it on its own as well.


RELATEDHow to Start the Keto Diet (AGAIN)


Keto Tuna Casserole


Ingredient Choices


I LOVE veggies!  As I said, I only wish I had a bell pepper as that would have made this even more perfect!  Celery and onion, though, were the perfect addition.

Do you shy away from veggies because of keto?  PLEASE SAY NO! 

If you are at all concerned with eating veggies, carb count and keto, please take a moment to read about Keto And Veggies: Are Veggies Optional?





I opted for goat cheese instead of regular cheese because the lactose content is lower and we are really trying to limit dairy, specifically lactose.  Goat cheese is so yummy, anyway.  It provides this slight tangy taste that just makes everything better!


I happen to have vegan mayo in the fridge and it was acceptable to use.  Regular mayo is fine too so long as the ingredient list is satisfactory and the carb count is reasonable.  I generally use an avocado-based mayo – so yummy!


I really wanted a slightly crunchy top and I didn’t feel like just putting regular almond flour on top would do it.  As I’ve mentioned before, I’m not a big fan of eggs in casseroles.  So, I also didn’t want to mix any eggs in here since it is fully cooked before even entering the oven and I wanted to keep it that way.   I decided to toast the almond flour first to give it that great toasted flavor before even being baked!  15-20 minutes is a perfect time frame for this toasted almond flour to combine with the top of keto tuna casserole and get golden and crunchy.

Before being baked: you can see that the toasted almond flour already has a slight golden hue.


Keto tuna casserole


After baking: Now you can see a bit deeper golden color!


Keto tuna casserole


HOT KETO RECIPE – Keto Beef Casserole

Kitchen Essentials


At a minimum, you’ll need a frying pan and 8x4 glass baking dish.  If you don’t have glass, it should be fine, but I really like to use glass because I find that things cook better in a glass. pan 




Using 2 knives or 2 forks when combing the tuna with the goat cheese and mayo is really helpful.  Tuna from a can often stick together in big chunks and you really want to break them up.

This dinner goes great with keto buns – so whip up a batch of those as well!


Other Casserole Recipes You Might Like


Enchilada Casserole

Taco Casserole

Bacon Cheeseburger Casserole

Beef Casserole



Yield: 4

Keto Tuna Casserole

Keto Tuna Casserole


  • 2 tablespoons butter
  • 3 small stalks of celery, chopped (about 1/2 cup)
  • 1/2 large onion, chopped (about 1 cup)
  • 3 cans of tuna, 5oz each, drained
  • 1/2 cup vegan mayonnaise (you can use regular if you want, but it may alter carb count)
  • 5 ounces goat cheese
  • 1 tablespoons minced garlic
  • 1.5 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1/8 teaspoon Pink Himalayan sea salt
  • 1/8 teaspoon pepper
  • 1/3 cup toasted almond flour
  • coconut oil (to grease baking dish)


  1. Preheat oven to 400 degrees.
  2. Prepare 8x4 glass baking dish and grease with coconut oil
  3. In a medium frying pan, saute butter, minced garlic, celery and onion over medium heat for 10 minutes. Stir often.
  4. Meanwhile, in a large bowl, mix mayonnaise, goat cheese, drained tuna, Italian Seasoning, paprika, salt and pepper. Using forks to break up the tuna in the process works well.
  5. Add veggie mixture to tuna mixture and combine well.
  6. Add mixture to prepared baking dish and top with toasted almond flour.
  7. Bake for 17-20 minutes or until the top is golden brown.

Nutrition Information



Amount Per Serving Calories 442.98 Total Fat 32.09g Saturated Fat 13.27g Sodium 670.97mg Carbohydrates 8.59g Fiber 2.67g Sugar 2.75g Protein 32.01g