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DRY INGREDIENTS

Almond flour = 120 g / 1 cup

Coconut four = 30 g / 1/4 cup

Other flour options:

1.  Solely almond flour = 240 g / 2 cups

2.  Solely coconut flour = 60 g / 1/2 cup (The amount of pea or almond milk should be 120 ml / 1/2 cup. All other ingredients remain the same)

Monk fruit = 30 g / 2 1/3 tbsp (OR any other Keto friendly sweetener. This adds just a hint of sweetness but it's optional)

Baking Powder = 10 g / 2 1/2 tsp

Salt = 1/2 tsp

WET INGREDIENTS

Whole Eggs = 4 large (230 g)

Unsalted Melted Butter = 60 ml / 1/4 cup (OR any keto friendly oil)

Unsweetened Pea or Almond Milk = 60 ml / 1/4 cup (OR any keto friendly milk)

TUNA FILLINGS

Canned tuna = 110 g net / 1 can (liquid or oil drained off)

Frozen carrots & peas = 50 g / 1/2 cup

Keto friendly mayonnaise = 90 g / 6/14 tbsp

Sour cream = 30 g / 2 tbsp

Salt = 1/2 tsp

Black pepper = 1/4 tsp

Chopped parsley for garnishing

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is thick and smooth. Set aside.

5.  In a separate bowl, mash the tuna until finer texture. Add the rest of the ingredients and mix until well combined. Adjust taste accordingly. Set aside.

6.  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.  

7.  Spoon the tuna fillings over the batter.

8.  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.

9.  Cool for a bit as these tuna muffins taste great when still warm.

10.  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.

[Total Servings = 11]

NUTRITION INFO PER SERVING

Total Carb = 2.7 g

Dietary Fiber = 1.2 g

Net Carb = 1.5 g

Calories = 187

Total Fat 16.8 g

Protein = 6.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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