Keto Tuna Melt Patties

The Keto Tuna Melt Patties are a carb-conscious twist on the classic tuna melt, offering a satisfying and flavorful alternative without the bread. These pan-fried patties feature canned tuna, egg, cheddar cheese, mayonnaise, almond flour, and green onions as the main ingredients, creating a creamy, cheesy filling with crisp, golden edges. With a low-carb, high-fat, and high-protein profile, they make a quick, comforting keto meal that delivers all the essence of a traditional tuna melt while keeping carbs in check.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword gluten free, high protein, keto, low-carb, patties, quick meal, skillet recipe, tuna, tuna melt

Prep Time 10

Cook Time 10

Total Time 20

Servings patties

Calories 280kcal

Equipment

Mixing bowl
fork
Skillet
Spatula
measuring cups
measuring spoons

Ingredients

For the tuna melt patties

2 cans tuna, drained well use tuna packed in water or olive oil, about 5 ounces each
1 large egg lightly beaten
3/4 cup shredded cheddar cheese sharp or mild
1/4 cup mayonnaise use avocado oil or olive oil mayo for clean ingredients
1/4 cup blanched almond flour
2 tablespoons green onions thinly sliced
1 tablespoon Dijon mustard sugar free
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika or regular paprika
1/2 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste

For cooking

2 tablespoons avocado oil or olive oil, for pan frying

Optional for serving

1/4 cup extra shredded cheddar cheese for melting on top
1/4 cup sour cream for topping, optional
4 slices dill pickles no sugar added, for serving

Instructions

Add the drained tuna to a mixing bowl and break it up with a fork until it is in fine flakes with no large chunks remaining.
Add the egg, shredded cheddar cheese, mayonnaise, almond flour, green onions, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper to the bowl and mix until a thick, cohesive mixture forms.
If the mixture feels very soft, refrigerate it for about 10 minutes to firm up and make shaping easier.
Divide the tuna mixture into 4 equal portions and shape each portion into a compact patty about 1/2 inch thick.
Heat the avocado oil in a skillet over medium heat until the oil is hot and shimmering but not smoking.
Place the patties in the skillet in a single layer and cook without moving them for about 4 to 5 minutes until the bottoms are deeply golden and crisp.
Carefully flip each patty with a spatula and cook for another 3 to 4 minutes until the second side is browned and the patties are heated through.
If you want extra melted cheese on top, sprinkle the patties with the additional shredded cheddar during the last minute of cooking and cover the skillet briefly to help the cheese melt.
Transfer the tuna melt patties to plates and serve hot with sour cream and dill pickle slices or your favorite keto sides.

Notes

For the best texture, drain the tuna very well so the patties hold together and crisp instead of steaming in excess moisture. Chilling the formed patties for a short time before cooking makes them easier to flip, especially if your kitchen is warm or the mixture feels soft. Use a non-stick or well seasoned skillet and moderate heat to avoid burning the cheese while still creating a golden crust. The patties keep well in the refrigerator for up to 3 days and can be reheated in a dry skillet over medium heat until warmed through and re-crisped. To freeze, shape the patties, freeze them in a single layer on a baking sheet, then transfer to a freezer bag and cook from frozen over slightly lower heat, allowing extra time.

Nutrition