keto tuna muffins

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keto tuna muffins

how to make keto tuna muffins | easier and better than buns
If you love canned tuna, this is a super easy way to make them into muffins. They are great for breakfast, lunch, dinner or on-the-go. Soft, fluffy muffin with a flavorful tuna filling – so simple yet incredibly delicious.
Calories 187 kcal



other flour option


  • 4 large whole eggs
  • 60 ml unsalted melted butter
  • 60 ml unsalted pea or almond milk


  • 110 g canned tuna
  • 50 g frozen carrots & peas
  • 90 g keto friendly mayonnaise
  • 30 g sour cream
  • 1/2 tsp black pepper
  • chopped parsley for garnishing


  • Preheat the oven at 340F or 170C.
  • In a bowl, add all the dry ingredients and mix until well combined.
  • Add all the wet ingredients and whisk until well combined. The batter is thick and smooth. Set aside.
  • Spoon the batter into the muffin mold until half full. In the video, I used silicone muffin mold (lightly greased) and it yielded 11 tuna muffins. I love to use silicone molds as they make removal of the muffins super easy.
  • Spoon the tuna fillings over the batter.
  • Bake at the middle rack for 20 to 25 minutes or until a wooden skewer comes out clean. However, please ensure that you prick the wooden skewer into the muffin area, not the filling for accuracy.
  • Cool for a bit as these tuna muffins taste great when still warm.
  • These tuna muffins can be refrigerated up to a week and frozen for months. It's best to wrap them individually before freezing. They can be reheated in the microwave or mini oven toaster.



Calories: 187kcalCarbohydrates: 2.7gProtein: 6.4gFat: 16.8gFiber: 1.2g
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