Description
A simple and delicious keto tuna casserole recipe that is low in carbs and perfect for a quick weeknight meal. This creamy bake features tuna, cauliflower, and cheese, making it a satisfying and healthy option for your ketogenic diet.
Ingredients
Scale
- 1 (5 ounce) can tuna, drained
- 1 head cauliflower, cut into florets
- 1 cup shredded cheddar cheese, divided
- 1/2 cup heavy cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain well.
- In a large bowl, combine the drained tuna, cooked cauliflower, 1/2 cup of cheddar cheese, heavy cream, mayonnaise, Dijon mustard, salt, and pepper. Mix until well combined.
- Pour the mixture into a greased 8×8 inch baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Garnish with fresh parsley, if desired, before serving.
Notes
- For a different vegetable option, you can use zucchini instead of cauliflower.
- Adjust seasonings to your preference.
- This casserole can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
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