Keto Tuna Casserole
This easy keto tuna casserole is the ultimate comfort food, creamy, cheesy, low-carb, and family-approved. Ready in just 30 minutes, it’s a perfect weeknight dinner that even picky eaters will love.
Equipment
- 1 Casserole Dish Medium size, greased
- 1 Mixing Bowl Large enough for all ingredients
- 1 Whisk or Spoon For mixing creamy base
- 1 Cheese Grater If shredding cheese by hand
Ingredients
- 2 cans Tuna Drained and flaked 5 oz each
- 2 cups Cheddar Cheese Shredded divided
- 4 oz Cream Cheese Softened
- 1/2 cup Heavy Cream
- 2 Eggs Large
- 1 tsp Salt Adjust to taste
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 cups Cauliflower Lightly steamed & chopped optional
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a casserole dish.
- Step 2: Drain the tuna and flake it. Prepare cauliflower and shred cheese if needed.
- Step 3: In a mixing bowl, whisk together cream cheese, heavy cream, eggs, salt, pepper, garlic powder, and onion powder until smooth.
- Step 4: Fold in tuna and half the shredded cheese. Add cauliflower or veggies if using.
- Step 5: Transfer mixture to the casserole dish. Top with remaining cheese.
- Step 6: Bake for 20–25 minutes or until set and bubbly.
- Step 7: Optional: Broil for 2–3 minutes for a golden top.
- Step 8: Let rest for 5 minutes. Serve and enjoy!
Notes
- For extra flavor, try mixing cheddar with mozzarella or Gruyère.
- Make ahead: Assemble the casserole up to 24 hours in advance.
- Freezer friendly: Freeze before or after baking for up to 3 months.
- Dairy-free and vegetable variations available in the post.