Keto Tuna Cakes
⏲ ~17 min total · prep 13 · cook 4 · 4 servings
Lunch⏱ 20 min total🔥 2.8g net carbs⚡ ≈437 kcal/serving~4% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 2 cans (5 oz each) tuna in water, drained very well
- 2 large eggs
- 1/3 cup almond flour
- 3 tbsp mayonnaise
- 2 tbsp finely diced celery
- 1 tbsp Dijon mustard
- 2 green onions, thinly sliced
- 1/2 tsp lemon zest, plus lemon wedges for serving
- 1/2 tsp salt and 1/4 tsp black pepper
- 3 tbsp avocado oil, for frying
Instructions
- In a medium bowl, beat the eggs with the mayonnaise, Dijon, celery, green onions, lemon zest, salt, and pepper until smooth.
- Stir in the almond flour, then fold in the drained tuna, breaking up any big chunks. Let the mixture stand 3 minutes so the almond flour hydrates and binds.
- Form into 6 cakes about 2 1/2 inches wide and 3/4 inch thick, pressing each firmly so it holds together.
- Heat the avocado oil in a 12-inch skillet over medium heat until it shimmers but does not smoke.
- Add the cakes in a single layer and fry 3-4 minutes per side without moving them, until deep golden brown and heated through; flip once, gently, with a thin spatula.
- Drain 1 minute on paper towels and serve hot with lemon wedges.
Why this recipe works
- Almond flour as the binder A third of a cup hydrates during a 3-minute rest and gives the cakes structure without breadcrumbs. Skip the rest and the mix stays loose.
- Tuna drained hard Water-packed tuna holds a surprising amount of liquid, and wet tuna means cakes that fall apart in the pan. Drain seriously and the eggs and mayo get their chance to bind.
- One flip, no fussing The cakes fry 3 to 4 minutes undisturbed per side. That crust, flipped once with a thin spatula, is what holds them together.
Tips for making this recipe well
Press when you form
Pack each cake firmly in your hands, about 2 1/2 inches wide and 3/4 inch thick. A loosely shaped cake sheds at the edges in the oil.
Let the flour hydrate
The 3-minute stand after mixing is doing quiet work. The almond flour drinks the egg and the mixture firms up noticeably.
Shimmer, not smoke
Medium heat with the avocado oil barely shimmering is right. Smoking oil means the outside browns before the centers warm through.
Flip once, gently
Use a thin spatula and turn each cake a single time. Every extra move costs crust.
Salt with restraint
A half teaspoon in the mix is all it takes. The lemon zest and the Dijon carry the seasoning further than more salt could.
Serving suggestions
Serve the cakes hot from the skillet with the lemon wedges alongside, and let people squeeze their own so the zest in the mix stays the quiet note. A serving runs 2.8 net carbs, and the cakes are rich enough from the pan oil that nothing heavy needs to accompany them. A spoonful of mayonnaise loosened with lemon is the fastest sauce in this kitchen, made from what is already on the counter.
Storage and meal prep
Refrigerate cooked cakes in a covered container for 3 to 4 days. They reheat best in a dry skillet over medium, a couple of minutes per side, which brings back the crust a microwave would leave soggy. They also freeze for 2 to 3 months; thaw overnight in the fridge before recrisping. The raw mix holds a day in the fridge if you would rather form the cakes now and fry them later.
Variations worth trying
- Salmon instead Canned salmon swaps in at the same weight. Pick out any bones or leave them in for the calcium.
- More Dijon A second tablespoon sharpens the whole batch. The mix holds it easily without loosening.
- Extra green onion Use both the white and the dark green parts, and add a third onion if you like. The dark greens also scatter well over the plated cakes.
- Fast lemon mayo A spoonful of mayonnaise with a squeeze of the lemon makes a two-ingredient sauce from what is already on the counter.
Frequently asked questions
Why are my tuna cakes falling apart?
Usually the tuna was not drained well, or the mixture skipped its 3-minute rest. The almond flour needs that time to hydrate and bind.
Can I use tuna packed in oil?
The recipe calls for tuna in water. Oil-packed works if drained very well, though the cakes fry up richer.
How do I know when to flip?
At 3 to 4 minutes the underside is deep golden and the cake releases from the pan without sticking. If it fights the spatula, give it another minute.
Can I mix the cakes ahead?
Form them up to a day ahead and refrigerate on a covered plate. Chilled cakes hold their shape better in the oil.
What does the lemon zest do?
It perfumes the mix without adding juice, which would loosen the batter. The wedges bring the acidity at the table.
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