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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Keto Tuna Casserole
**** UPDATED RECIPE 6/18 *****
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 2 net carbs per serving – which is pretty darn good for a low carb pasta style dinner! Anything under 8 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.
RELATED – How to Start the Keto Diet (AGAIN)
What I love most about dishes like this is that they are GREAT for leftover lunches. Check out this beautiful and flavor filled keto chicken salad and eat it ANYTIME! There are just some dishes that taste great anytime, and BOTH these dishes fit that bill!
For leftovers, 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.
Tuna Casserole Recipe Ingredients
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 chose to use a zero carb REAL mayonnaise. I’ve found that the real mayo is less in carbs than vegan and avocado.
Low Carb Tuna Casserole Toppings
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.
If you don’t know how to toast almond flour, be sure to check out my post on, well, how to make toasted almond flour!
Additionally, I add crumbled goat cheese as part of the topping. This really adds a ton of flavor and “spices” up the top!
Before being baked: you can see that the toasted almond flour already has a slight golden hue.
These 2 pictures were the original recipe that did not include goat cheese crumbles on top!!
After baking: Now you can see a bit deeper golden color!
HOT KETO RECIPE – Keto Beef Casserole
Now, a few pictures that are shown here are the 1/2 batch version. This version basically splits the recipe in half and does not have goat cheese on top! Below is what that version looks like if you want to make less!
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
- 3 tablespoons butter
- 5-6 small stalks of celery, chopped (about 1 cup)
- 1 small onion, chopped (about 1 cup)
- 5 cans of tuna, 5oz each, drained
- 1 cup real mayonnaise
- 10 ounces goat cheese, divided
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 2 teaspoon paprika
- 1/8 teaspoon Pink Himalayan sea salt
- 1/8 teaspoon pepper
- 1 cup toasted almond flour, divided
- coconut oil
- Preheat oven to 400 degrees.
- Prepare 8x8 glass baking dish and grease with coconut oil
- In a medium frying pan, saute butter, minced garlic, celery and onion over medium heat for 10 minutes. Stir often.
- Meanwhile, in a large bowl, mix mayonnaise, 8 ounces goat cheese, drained tuna, Italian Seasoning, paprika, salt and pepper. Using forks to break up the tuna in the process works well.
- Add veggie mixture to tuna mixture and combine well.
- Add mixture to prepared baking dish and top with toasted 2/3 cup of almond flour.
- Sprinkle remaining goat cheese on the top followed by the remaining almond flour.
- Bake for 17-20 minutes or until the top is golden brown.
Amount Per Serving: Calories: 349Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 48mgSodium: 386mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 12g