Keto Tuna Panini
Satisfy your cravings for a hearty sandwich without breaking your keto streak with this irresistible Keto Tuna Panini recipe! Featuring a golden, almond flour-based bread that’s both low-carb and gluten-free, this dish pairs perfectly with a rich, tangy tuna salad filling made with canned tuna, creamy mayonnaise, Dijon mustard, and zesty lemon juice. The addition of finely chopped celery and pickles ensures a delightful crunch in every bite. Grilled to perfection with a buttery crust, this panini is warm, cheesy, and packed with protein, making it an excellent choice for a quick lunch or a cozy dinner. Ready in just 25 minutes, it’s the ultimate low-carb comfort food designed to keep you full and satisfied while sticking to your keto goals. Ideal for anyone seeking a flavorful, healthy alternative to classic sandwiches!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 2 tablespoons Unsalted butter
- 1 cup Shredded mozzarella cheese
- 1 5-ounce can Canned tuna
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 2 tablespoons Celery
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 teaspoons Pickles
- 1 tablespoon Butter (for grilling)
Instructions
Preheat your oven to 350°F (175°C) and grease a small rectangular baking dish or pan.
In a microwave-safe bowl, melt the mozzarella cheese and butter together in 30-second increments, stirring until fully combined.
In a separate bowl, mix the almond flour and baking powder.
Whisk the eggs in a small bowl, and then combine them with the cheese mixture.
Add the almond flour mixture to the wet ingredients and stir until a dough forms.
Spread the dough evenly in the greased pan, smoothing the surface to create an even layer.
Bake the bread for 10-12 minutes or until golden brown. Allow it to cool completely before slicing into two sandwich-sized squares.
While the bread cools, prepare the tuna filling by draining the canned tuna and mixing it with mayonnaise, Dijon mustard, lemon juice, finely chopped celery, finely chopped pickles, salt, and pepper in a bowl.
Split the baked bread into two slices using a serrated knife, if needed. Spread the tuna mixture evenly onto one slice, then top with the other.
Heat a non-stick skillet or grill pan over medium heat and add 1 tablespoon of butter. Place the sandwich in the pan and press down gently with a spatula or a grill press.
Cook for 2-3 minutes on each side until golden brown and crispy.
Remove from heat, let it cool slightly, and then slice in half to serve.
Enjoy the warm, cheesy, and flavorful Keto Tuna Panini!
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 6.0 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1198 mg | 92% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
