This keto tuna melt is a delicious twist on your favorite classic recipe. Zucchini boats are stuffed with low carb tuna salad, and topped with cheese for an easy meal idea!

After making my Keto Chaffle Tuna Melt recipe, I thought about what other ways I could enjoy a tuna melt without bread. I just so happened to have some zucchini in the fridge because well, I always have extra zucchini lol! 

Zucchini is probably my favorite low carb vegetable, and for good reason too! It’s so versatile and can be used in so many different recipes. 

For these keto tuna melts, I started with my easy tuna salad recipe which is already naturally low carb. Zucchini and tuna are a delicious match made in heaven. Trust me on this!

Is canned Tuna low in Carbs?

Canned tuna in water contains no carbs, and is very high in protein. It also contains virtually no sugar. This makes it an ideal food for the keto diet, and great for weight loss!

Mayonnaise is also another great keto food being that it’s high in fat, and contains almost zero carbs.

Can you freeze zucchini boats?

I do not recommend freezing cooked stuffed zucchini because it will end up mushy once you reheat it. This recipe makes 4 keto tuna melts.

The tuna salad can be stored in the fridge for up to 3 – 5 days. You can always make 1 serving at a time, and just have the tuna salad ready ahead of time.

How to make Keto Zucchini Tuna Melts

Ingredients:

For the Tuna Salad:

This will make enough tuna for 4 zucchini tuna melts.

• 2 cans tuna in water, drained
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper

Other Ingredients

• 2 medium zucchini, sliced in half with the flesh scooped out
• 1/2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 400 degrees.

Mix all of the tuna ingredients in a medium bowl and set aside.

Slice each zucchini in half, and use a spoon to scoop out the flesh.

Arrange the zucchini on a lined baking sheet with the inside facing up. Fill each zucchini with an equal amount of tuna salad.

Then, top each tuna melt with an equal amount of shredded cheese. Bake in the oven for 8 – 10 minutes.

Keto Zucchini Tuna Melt

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Keto tuna melts using zucchini. You won't even miss the bread with the delicious low carb recipe!

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Ingredients

For the Tuna Salad

• 2 cans tuna in water, drained
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper, to taste

Other Ingredients

• 2 medium zucchini
• 1/2 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 400 degrees.
2. Combine all of the tuna salad ingredients in a medium bowl, and mix together. Set aside.
3. Slice each zucchini in half lengthwise, and then use a spoon to scoop out the flesh.
4. Arrange the zucchini on a lined baking sheet with the insides facing up.
5. Fill each zucchini with an equal amount of tuna salad. This should use just about all of the tuna salad.
6. Top each tuna melt with an equal amount of shredded cheese.
7. Bake for 8 - 10 minutes, or until the cheese is melted.
8. Remove from the oven, allow to cool for about 5 minutes. Then serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 562mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 25g

This keto tuna melt chaffle is deliciously cheesy, and the perfect low carb lunch idea. This is an easy low carb sandwich that is sure to become a regular in your meal plan!

Unless you’ve been hiding under a rock, you’ve likely heard about the keto chaffle craze. It’s the latest trend taking the keto world by storm. Why is the chaffle so popular you ask?! Well, let’s talk about it!

First of all, what is a chaffle? 

A chaffle is an egg and cheese waffle. These are the basic ingredients to any chaffle recipe. For the basic recipe, just mix one large egg with 1/2 cup of mozzarella cheese. Pour it in a heated waffle iron and cook for about 4 – 5 minutes. You can tell that it’s done once the edges begin to crisp up.

The cool thing about chaffles is that they are extremely versatile. They make a great low carb bread substitute! You can sweeten them and make cinnamon chaffles, or you get eat them savory and make chaffle garlic breadsticks. The possibilities are really endless!

Today I’m making a Keto Tuna Melt Chaffle! 

What goes on a tuna melt?

A good tuna melt starts with good tuna salad. You also want a cheese that melts well. For this recipe, I use medium cheddar. It does a great job of complimenting the tuna without overpowering the flavor. Traditional tuna melts use bread as the vehicle for the sandwich, but of course, we will be using chaffles.

Keto Tuna Melt Chaffle Ingredients

For the Chaffles:

This will make 3 – 4 small chaffles. Feel free to make more if needed.

• 2 large eggs
• 1 cup of  shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 pepper

For the Tuna Salad:

This will make enough tuna for 3 – 4 sandwiches.

• 2 cans tuna in water
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper

Other Ingredients:

• 1 slice cheddar cheese

How to make a keto tuna melt chaffle

Preheat the oven to 350 degrees.

Preheat the waffle iron and spray with nonstick cooking spray. Combine all of the chaffle ingredients and wisk them together. Pour half of the batter in the waffle iron (be sure not to over fill the iron, you may have batter left over.) Cook in the waffle iron for about 4 – 5 minutes for each chaffle.

Once the chaffles are done, set them aside to cool.

In a medium-size bowl, combine all of the tuna salad ingredients and mix together and set aside.

On a lined baking sheet, arrange the tuna melt by adding the tuna on one of the chaffles. Place a slice of cheese on top, and then place another chaffle on top to make a sandwich. Press down on the sandwich slightly and then bake in the oven for 5 – 7 minutes or the cheese is melted. Remove from the oven, and cool for 3 minutes. Then enjoy!

Keto Tuna Melt Chaffle

Yield: 2

Prep Time: 5 minutes

Cook Time: 14 minutes

Total Time: 19 minutes

A low carb twist on the classic tuna melt sandwich. Chaffles are use in place of bread to make this delicious low carb tuna melt.

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Ingredients

For the Chaffles

• 2 eggs
• 1 cup mozzarella cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

For the tuna salad

• 2 cans tuna, in water
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper, to taste

Other ingredients

• 1 slice cheddar cheese

Instructions

For the chaffles (makes 3 - 4 chaffles):

1. Preheat the waffle iron, and spray with nonstick cooking spray.
2. Combine the eggs, shredded mozzarella cheese, salt, and pepper in a medium bowl and whisk together.
3. Pour about 1/4 of the mixture into the waffle iron and cook for 4 - 5 minutes. Remove the chaffle from the waffle iron and set aside.
4. Repeat until you have at least 2 chaffles to make a sandwich.

For the tuna salad:

1. Add the drained tuna, red onion, chopped celery, mayonnaise, relish, salt, and pepper to a medium-size bowl and stir until combined.

For the Tuna Melt:

1. Spoon 1/2 of the tuna mixture on 1 of the chaffles, and top with the slice of cheddar. Place another chaffle on top to make a sandwich and press down slightly.
2. Bake the sandwich on a lined baking sheet for 7 minutes.
3. Remove from the oven, allow to cool for about 3 minutes and enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 632Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 322mgSodium: 1975mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 4gProtein: 63g

Creamy lemon chicken is an easy low carb recipe that is great for the whole family. The sauce is made with lemon juice, minced garlic, and heavy cream for a full rich flavor. Just serve with your favorite keto vegetable and dinner is served!

The other day I was finishing up with work, and thinking about what I should make for dinner just like any other day. With a family of 4, I’m always trying to balance making something that everyone will eat.

Between myself, my husband, and the kids – we all have very different tastebuds. So it’s always a win when I can find something that the entire house will enjoy. And let me tell you! I have found another winner to add to the list of recipes that we can all agree on!

This creamy lemon chicken is the ultimate crowd pleaser! And the best part about it is you can make it in just one skillet in about 30 minutes! If you don’t know by now, I am all about one-pot/one-skillet recipes. Because you know, the dishes won’t wash themselves!

I just so happened to have some chicken thighs on hand that I needed to use, and the rest of the ingredients for this recipe were already in the kitchen. These lemon garlic chicken thighs are super easy to make and you likely have most of the ingredients on hand already as well!

Chicken Thighs vs. Chicken Breast

If you don’t have chicken thighs, feel free to use chicken breast instead. Just be sure that the chicken is boneless as boneless chicken requires less cooking time. I prefer to use chicken thighs because they have more flavor than chicken breasts. This is due to them having a higher fat content which is great for the keto diet! Chicken thighs are also super affordable – another win for this recipe!

Creamy Lemon Chicken Ingredients

• 6 boneless skinless chicken thighs (you can also use 4 thinly sliced chicken breasts instead)
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon psyllium husk or arrowroot powder, (optional for a thicker sauce)
• 1 lemon, sliced into rounds for garnish (optional)

How to make Creamy Lemon Chicken

1. Start by seasoning the chicken with the salt, pepper, and garlic powder.
2. In a medium-high heated non-stick skillet, add the olive oil and the chicken. Cook the chicken for about 7 minutes on each side or until the internal temperature reaches 165 degrees. You don’t want to see any pink on the inside of the chicken.
3. Once the chicken is finished cooking, remove from the skillet and set aside.
4. In the same skillet, add the butter and the minced garlic. Allow the butter to melt, and saute the garlic for about 1 minute.
5. Add the chicken broth and begin to scrape the brown bits from the bottom of the pan as you stir. Allow the broth to simmer for about 5 minutes.
6. Add in the heavy cream and lemon juice and stir everything together. Bring the sauce to a light simmer, and reduce heat to medium. Allow the sauce to cook for another 5 minutes. Optional: You can add the psyllium husk at this step if you want a thicker sauce.
7. Return the chicken to the pan and continue to cook for another 3 minutes. Top with sliced lemons for garnish and serve.

More great low carb chicken recipes:

Cheesy Spinach Stuffed Chicken Breast

Easy Low Carb Keto Chicken Salad

Creamy Lemon Chicken

Yield: 6 servings

Prep Time: 2 minutes

Cook Time: 28 minutes

Total Time: 30 minutes

Juicy chicken thighs in a creamy lemon garlic sauce. A super easy low carb one-skillet dish.

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Ingredients

• 6 boneless skinless chicken thighs (you can also use 4 thinly sliced chicken breasts instead)
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil

Lemon Garlic Sauce

• 1/4 cup butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon lemon juice (freshly squeezed)
• 1 lemon, sliced into rounds for garnish (optional)
• 1 tablespoon psyllium husk or arrowroot powder, (optional for a thicker sauce)

Instructions

1. Season the chicken with the salt, pepper, and garlic powder.
2. In a medium-high heated non-stick skillet, add the olive oil and the chicken. Cook the chicken for about 7 minutes on each side or until the internal temperature reaches 165 degrees. You don't want to see any pink on the inside of the chicken.
3. Once the chicken is finished cooking, remove from the skillet and set aside.
4. In the same skillet, add the butter and the minced garlic. Allow the butter to melt, and saute the garlic for about 1 minute.
5. Add the chicken broth and begin to scrape the brown bits from the bottom of the pan as you stir. Allow the broth to simmer for about 5 minutes.
6. Add in the heavy cream and lemon juice and stir everything together. Bring the sauce to a light simmer, and reduce heat to medium. Allow the sauce to cook for another 5 minutes. Optional: You can add the psyllium husk at this step if you want a thicker sauce.
7. Return the chicken to the pan and continue to cook for another 3 minutes. Top with sliced lemons for garnish and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 202mgSodium: 397mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 29g

This keto meatloaf is delicious and super easy to make. It’s a low carb twist on a southern classic meatloaf recipe that’s sure to make you forget that you are dieting.

Growing up, I looked forward to anytime my mom made meatloaf for dinner. It still happens to be one of my favorite things to eat. As a kid, I always liked extra ketchup with my meatloaf. And honestly…not much has changed lol!

Thankfully, this keto meatloaf recipe tastes just like the classic meatloaf that I grew up eating. The only thing missing is mashed potatoes, though I’m cool with settling for mashed cauliflower these days.

Traditional meatloaf recipes typically call for a filler of breadcrumbs or crackers. Breadcrumbs are used to stretch the meatloaf. However, I’m going to show you how you can still enjoy traditional southern meatloaf minus the carbs!

What can be used in place of breadcrumbs

Grated parmesan cheese, ground pork rinds, almond or coconut flour, and golden flaxseed are all great keto substitutes for breadcrumbs. In this recipe, I used a mixture of parmesan and almond flour. I also added parsley to give it that Italian breadcrumbs taste. Trust me, just like regular breadcrumbs, you won’t even notice the taste of the almond/coconut flour. 

To make my easy Italian keto breadcrumbs recipe, combine 1/2 cup grated parmesan, 1/2 cup almond or coconut flour, and 1 tablespoon dried parsley in a small bowl. Then, simply mix everything together. 

Can you have ketchup on keto?

Traditional ketchup is full of sugar and should not be used on the keto diet. However, many brands now make “no sugar added” ketchup. Ketchup with no sugar added is a keto-friendly option.

How to avoid dense meatloaf

You’ll want to mix all of the meatloaf ingredients just until combined. Be sure not to over mix your ingredients. Also, do not over compress the meatloaf when shaping your meatloaf. This will ensure that your meatloaf isn’t dense or too tightly packed.

Keto Meatloaf Ingredients

• 1/2 cup grated parmesan
• 1/2 cup almond flour, (or coconut flour)
• 1 tablespoon dried parsley
• 2 pounds ground beef
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 eggs, lightly beaten
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 cup no sugar added ketchup

How to make keto meatloaf

Combine all of the ingredients in a large bowl, with the exception of the ketchup. Use your hands to mix everything together.

Once everything is combined, transfer the mixture to the pan and mold into a loaf.

Bake the meatloaf uncovered for 30 minutes. Remove the meatloaf from the oven and allow it to rest for about 10 minutes prior to serving.

Check out this other delicious low carb ground beef recipe:

Low Carb Bacon Cheeseburger Casserole 

Keto Meatloaf

Yield: 7 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A super moist and juicy keto meatloaf recipe that tastes just as good as the classic.

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Ingredients

Keto Breadcrumbs

• 1/2 cup grated parmesan
• 1/2 cup almond flour, (or coconut flour)
• 1 tablespoon dried parsely

Meatloaf

• 2 pounds ground beef
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 eggs, lightly beaten
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 cup no sugar added ketchup

Instructions

1. Preheat oven to 350 degrees.
2. Line or grease a loaf pan.
3. Combine all of the ingredients in a large bowl, and mix together. I recommend using your hands to mix everything.
4. Once everything is combined, transfer the mixture to the pan and mold into a loaf.
5. Bake the meatloaf uncovered for 30 minutes.
6. Remove the meatloaf from the oven, spread the ketchup over the top of the meatloaf.
7. Return the meatloaf to the oven, and bake for another 25 - 35 minutes or until internal temperature reaches 160 degrees.
8. Allow the meatloaf to rest for 10 minutes prior to serving.

Notes

To avoid dense meatloaf, avoid over compressing the meatlof when shaping it into a mold.

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 30gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 175mgSodium: 777mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 2gProtein: 41g

Unstuffed cabbage rolls ready in 30 minutes. Save time by skipping the rolling and just throw everything in one pot with this easy cabbage roll recipe!

One of the things I love about cabbage is its versatility. You can fry it, steam it, shred it for a salad, pickle it – the list goes on! And let me tell you, I’m here for all of that because I love cabbage. 

Unstuffed cabbage rolls are an easy way to enjoy the traditional taste of stuffed cabbage rolls in half the time. No need to roll cabbage leaves or bake anything in this recipe. Just simply add everything to the pot and cook on the stovetop. Trust me we won’t be sacrificing any flavor here!

Most traditional stuffed cabbage roll recipes are based on a Polish dish called Golumpki. It typically uses a ground beef mixture with rice and onions which is rolled into cooked cabbage leaves. Cabbage rolls are usually served with a tomato-based sauce.

For this recipe, I pretty much make my traditional southern cabbage recipe and just add the stuffed cabbage fixings. 

 Of course, we won’t be using any rice with this keto option. But no worries, because you won’t even miss it. This recipe is just that good!

Ingredients

• 2 pounds ground beef
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 head cabbage, chopped
• 2 14.5 ounce cans diced tomatoes
• 1  8 ounce can tomato sauce
• 2 tablespoons white vinegar
• 1/2 cup water
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic powder

How to make unstuffed cabbage rolls

Start by seasoning and browning the ground beef in a skillet with the minced garlic and chopped onion. Be sure to crumble the beef as you brown it.

Once the ground beef is finished cooking, drain the excess oil in a colander and add it to a large pot or dutch oven over medium-high heat. 

Add in the remaining ingredients, and bring to a boil. Reduce heat, and let simmer for about 25 – 30 minutes.

You’ll love these other low carb ground beef recipes:

Low Carb Bacon Cheeseburger Casserole

Keto Meatloaf | Classic Southern Style

Easy Unstuffed Cabbage Rolls Ready in 30 Minutes

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Cabbage rolls made easy. An easy low carb comfort dish.

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Ingredients

• 2 pounds ground beef
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 head cabbage, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon white vinegar
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder

Instructions

1. Season and brown the ground beef with the onion and minced garlic in a skillet on medium-high heat. Be sure to crumble the ground beef as you cook it.
2. Once the ground beef is finished cooking drain any excess oil using a colander.
3. Add the beef to a large pot or dutch oven over medium-high heat.
4. Add the remaining ingredients to the pot with the beef, and mix together.
5. Cover the pot with a lid, and cook for 20 minutes, or until the cabbage is tender stirring occasionally.
6. Feel free to adjust the seasonings to taste, adding more if you prefer and serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 20gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 101mgSodium: 481mgCarbohydrates: 12gNet Carbohydrates: 8gFiber: 4gSugar: 6gProtein: 33g