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Freshly baked keto tuna casserole with golden, bubbling cheese topping in a casserole dish on a rustic wooden table.

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 people
Course: dinner, Main Course
Cuisine: American, keto, low carb
Calories: 320
Ingredients Equipment Method Notes

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

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

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Grease a casserole dish.
  2. Step 2: Drain the tuna and flake it. Prepare cauliflower and shred cheese if needed.
  3. Step 3: In a mixing bowl, whisk together cream cheese, heavy cream, eggs, salt, pepper, garlic powder, and onion powder until smooth.
  4. Step 4: Fold in tuna and half the shredded cheese. Add cauliflower or veggies if using.
  5. Step 5: Transfer mixture to the casserole dish. Top with remaining cheese.
  6. Step 6: Bake for 20–25 minutes or until set and bubbly.
  7. Step 7: Optional: Broil for 2–3 minutes for a golden top.
  8. 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.