Growing up, I ate tuna casserole often. It’s probably one of my favorite comfort dinners during the winter season and thankfully it’s also super easy to keto-fy!
Now, tuna casserole is usually made with some carby vegetables such as peas. So for this recipe, I swapped those out for some keto-friendly veggies like mushrooms and a small amount of carrots. Instead of pasta noodles I used shirataki noodles, but zucchini keto noodles are also a great alternative.
The great thing about this recipe it is incredibly easy to make and preparation time takes almost no time at all. Later on, you can freeze this casserole and save it for later or take it to work!
Yields 6 servings of Keto Tuna Casserole
The Preparation
- 1 tablespoon butter
- 1/4 cup carrot, chopped
- 1/4 cup cremini mushrooms, chopped
- 1/4 cup green onion, chopped
- 1 cup heavy whipping cream
- 1/4 teaspoon xanthan gum
- 678 grams shirataki noodles
- 3/4 cup cheddar cheese, shredded
- 146 grams canned tuna, drained
- salt and pepper, to taste
- 2 tablespoons almond flour
The Execution
1. Melt your butter in a deep pot on medium.
2. Add in the green onions, mushrooms, and carrots.
3. Saute the veggies for 3-5 minutes. Sprinkle your xanthan gum over the vegetables.
4. Quickly add in your cream and stir. It should start thickening immediately, but keep on the heat until it starts to bubble.
5. Place your shirataki noodles in a casserole dish.
6. Stir the cream mixture into the noodles.
7. Mix in your cheddar cheese and flaked tuna.
8. Optionally, top your casserole with almond flour.
9. Bake at 350°F for 35 minutes.
This makes a total of 6 servings of Keto Tuna Casserole. Each serving comes out to be 270 calories, 23.3g fats, 2.5g net carbs, and 11.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1/4 cup carrot | 14 | 0.1 | 3.2 | 1.2 | 2 | 0.3 |
| 1/4 cup cremini mushrooms | 6 | 0 | 0.8 | 0.1 | 0.7 | 0.5 |
| 1/4 cup green onion | 8 | 0.1 | 1.8 | 0.7 | 1.2 | 0.5 |
| 1 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| 1/4 teaspoon xanthan gum | 4 | 0 | 0.9 | 0.9 | 0 | 0 |
| 678 gram shirataki noodles | 41 | 0 | 20.3 | 19.7 | 0.7 | 1.4 |
| 3/4 cup cheddar cheese | 371 | 30.6 | 2.8 | 0 | 2.8 | 21 |
| 146 gram canned tuna | 187 | 4.3 | 0 | 0 | 0 | 34.5 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon almond flour | 81 | 7 | 3.1 | 1.8 | 1.3 | 2.9 |
| Totals | 1622 | 139.5 | 39.6 | 24.3 | 15.2 | 67.9 |
| Per Serving (/6) | 270 | 23.2 | 6.6 | 4.1 | 2.5 | 11.3 |
Keto Tuna Casserole
Ingredients
- 1 tablespoon butter
- ¼ cup carrot chopped
- ¼ cup cremini mushrooms chopped
- ¼ cup green onion chopped
- 1 cup heavy whipping cream
- ¼ teaspoon xanthan gum
- 678 gram shirataki noodles
- ¾ cup cheddar cheese shredded
- 146 gram canned tuna drained
- salt and pepper to taste
- 2 tablespoon almond flour
Instructions
- Preheat oven to 350F. Melt the butter in a deep pot on medium.
- Add in the green onions, mushrooms, and carrots.
- Saute the veggies for 3-5 minutes. Sprinkle xanthan gum over the vegetables.
- Quickly add in the cream and stir. It should start thickening immediately, but continue heating until it starts to bubble.
- Drain shirataki noodles and rinse very well. Dry with paper towel. Place the shirataki noodles in a casserole dish.
- Stir the cream mixture into the noodles.
- Mix in the cheddar cheese and flaked tuna.
- Top the casserole with almond flour.
- Bake for 35 minutes.
