Low Carb (Keto – Friendly) Crispy Tuna Cakes. In a large mixing bowl, add all ingredients except the oil. The mixture will be moist but hold together when you make a ball. Place a large non-stick frying pan over medium heat.

Mix all the ingredients for the lemon dill aioli sauce until smooth and creamy. Drain the liquid from the tuna can. In a bowl, combine the tuna, egg, mayo, salt, pepper, red pepper, onion powder, paprika, chopped parsley, and chopped dill. You can have Low Carb (Keto – Friendly) Crispy Tuna Cakes using 0 ingredients and 0 steps. Here is how you cook it.

Ingredients of Low Carb (Keto – Friendly) Crispy Tuna Cakes

In a shallow skillet, heat the coconut oil on medium-high heat. Divide the tuna mixture in half, and use your hands to form two patties with an approximate ¾. Place the ingredients to make the tuna cakes in a bowl: drained and flaked tuna, lemon juice, eggs, finely chopped red onion, grated Parmesan cheese, coconut flour, sea salt and pepper. If the patties are thicker, cook for longer.

Low Carb (Keto – Friendly) Crispy Tuna Cakes step by step

Optional – Garnish with sour cream! In a medium bowl, use a fork to mix together the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley. Heat the olive oil in a large nonstick skillet over medium heat. Take the patties off the heat and place them on a serving tray to cool. Mix the ingredients together (minus the oil) in a medium-sized bowl.